Buffalo Chicken Manicotti

Had a busy but productive weekend. Friday night the girls went to see Breaking Dawn Pt 2, I passed, despite their begging, as I have not read the books are watched any of the movies. But  I was able to get some cleaning and errands done. Saturday we went to Medieval Times for my work Christmas Party! It's always a blast, I never get sick of going. I think I have been 4 or 5 times now. Saturday night we had a Rockband Party! and stayed up until 2:00am playing. Sunday we were up early for church, then I had to drive downtown Toronto to drop on of my girls off at the Bus station as she was home for a visit. I almost got stuck downtown on my way home, by the Santa Clause Parade. Glad I didn't cause I was tired after only 5 hours of sleep. 

The Wii U came out Sunday and if you know me and my bf at all then this should not be a surprise. So needless to say the rest of Sunday was spent playing with that and finishing up other chores. I wanted an easy supper and I had made a batch of Buffalo Ranch Chicken on Saturday.  My bf suggested making Buffalo Chicken Manicotti! He likes to brainstorm new ideas and then have me experiment with it in the kitchen.

So experiment I did! I have never made manicotti before ever, but really it's only stuffed pasta. So I figured it wouldn't be too bad.  These turned out delicious! There was no left overs!

Buffalo Chicken Manicotti

1 box manicotti shells

2 cups Buffalo Ranch Chicken

1 tub light ricotta cheese

2 cups Shredded Mozzarella cheese, divided

2 eggs

1/2 cup light ranch dressing

1/4-1/2 cup Buffalo Wing Sauce (I use president's choice) **If using Frank's use less and taste, it is a lot               

                  hotter

Boil shells as per instructions on the box. When done, rinse in cold water, so easier to handle.

Preheat oven to 400 degrees.

While pasta is boiling combine Chicken, ricotta cheese, 1/2 the  Mozzarella and eggs and mix well.

cover bottom of dish with a thin layer of the sauce. Fill Pasta with Chicken mixture. Place in a single layer in baking dish. pour remaining sauce over the top. Sprinkle with remaining cheese.

Bake for 20-25 min until hot and bubbly. If you want the top browned turn the broiler on for a couple minutes at the end of cooking time.

Sundays with Joy: Sweet Potato Pie

It's good to be back in the swing of things and posting again. It seems that life gets busy and I put the blog on the back burner! I've still been cooking and baking, well not so much of the later as I am trying to eat healthier and the kids are all cooking one night a week each. So that's been nice. 

This weeks Sundays with Joy recipe is Sweet Potato Pie with No Roll Crust! I was curious about this because I have never had sweet potato pie before and was also excited to try Joy the Baker's No Roll Pie Crust!

Well this pie was awesome! Everyone enjoyed it. I really liked the crust, mind you I enjoy making pie crust and don't think I have ever bought a store bought one. This was a nice break from the traditional and it tastes delicious. The texture is very much like pumpkin. I substituted the white sugar for Splenda and used low fat cream cheese.

I would definitely recommend everyone try this.  You can find this recipe on Joy's Blog or in Joy the Baker Cookbook.