Buffalo Chicken Bake by CK
12 oz Egg Noodles
3- 8 oz blocks Low Fat Cream Cheese
5 oz Frank’s Red Hot Sauce
1/2 Cup Ranch or Blue Cheese Dressing
3 Cups cooked chicken, cubed
8 oz Shredded Cheddar Cheese
Heat oven to 350 degrees. Prepare Egg Noodles as directed on package. Meanwhile, heat cream cheese and red hot sauce over low until melted and creamy. (careful it doesn’t stick). Once melted, stir in dressing and chicken, Stir until well combined and heated through. Mix in cooked noodles. Spoon all ingredients into a 9 x 12 casserole dish sprayed with non-stick spray.Cover noodle mixture with grated cheese. Bake for 15 – 20 minutes, until bubbly and hot.

HISSY FIT DIP by GKT
1 lb. ground sausage, browned and drained
1 (16 oz.) container sour cream
1 (8 oz.) package cream cheese, softened
1 (8 oz.) package Velveeta cheese, cubed
4 oz. Monterey Jack cheese, grated
2 Tbsp. fresh chives, minced (optional)
1/2 Tbsp. Worcestershire sauce
1 tsp. dried parsley
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried sage
Preheat oven to 350. Lightly grease a square baking dish or skillet with non-stick spray. In a large bowl, combine sour cream and softened cream cheese in a large bowl; stir in Worcestershire sauce, parsley, onion powder, garlic powder and sage until incorporated. Fold in sausage, Velveeta, Monterey jack cheese and chives until mixed in thoroughly; transfer mixture to baking dish. Place in oven and bake for 50-60 minutes, or until bubbly and golden brown. Remove from oven and serve hot with chips or sliced baguette.