Avocado Pasta

Ingredients

• 12 ounces cooked pasta (I used spaghetti, any other kind would work!)
• 2 avocados (3 if they are small)
• ⅓ cup fresh basil leaves
• 2 cloves garlic, whole
• 2 Tablespoons lemon juice, freshly squeezed
• ¼ cup olive oil
• 1 cup cherry tomatoes, halved
• 1 cup Parmesan cheese for serving
• Salt and pepper to taste

Instructions

1. Cook pasta al dente. Drain. Return to pot.
2. In a food processor, blend together avocados (halved and seeded), basil leaves, garlic, lemon juice, and olive oil. 
3. Blend until mixture is smooth. 
4. Pour avocado mixture into pot with warm, drained pasta and stir until pasta and is completely covered. 
5. Mix in halved cherry tomatoes. 
6. Serve immediately, top with salt and pepper and Parmesan cheese.

Source
http://www.sixsistersstuff.com/2015/02/avocado-pasta.html

Frank's RedHot Buffalo Chicken Dip

Ingredients

• 1 (8 oz. pkg.) Cream Cheese, softened
• 1/2 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce 
• 1/2 cup ranch dressing 
• 2 cups shredded cooked chicken (2 chicken breast, poached)
• 1/2 cup shredded cheese 

Instructions

1. Preheat oven to 350°F.
2. COMBINE all ingredients in a 1-quart baking dish.
3. BAKE 20 min. or until mixture is heated through; stir. 
4. Garnish as desired. Serve with crackers and/or vegetables.

Notes
- make dip 1-2 days ahead then top with shredded cheese and bake before serving
- Makes: 4 cups dip
- Prep Time: 5 min
- Cook Time: 20 min

Source
http://www.franksredhot.com/recipes/franks-redhot-buffalo-chicken-dip-RE1242-1