Foodie Friends Friday Linky Party #73

Welcome to the Foodie Friends Friday PIE Party!!

Last week's recipes that received the MOST CLICKS!! 

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An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Peanut Butter Snowballs

These creamy treats are a nice change from the usual milk chocolate and peanut butter combination.  They can be made ahead and frozen.

Peanut Butter Snowballs(makes about 35)

2 cups powdered sugar
1/2 cup creamy peanut butter
6 Tablespoons butter, softened
1 pound almond bark

In a bowl combine peanut butter and butter. 

 Stir in powdered sugar.  It will look dry.  Keep smushing into it and it will slowly combine.

All of the powdered sugar will work in.

 Use a 1 inch cookie scoop and dip out balls.  Place them on a cookie sheet covered with wax paper.

 Roll smooth. Place in refrigerator for 30 minutes.

Melt almond bark in a double boiler.  Poke cooled ball with a toothpick and dunk into the almond bark.  Tap toothpick on the side of the bowl to knock off excess.

Place back on the wax paper. See that hole from the toothpick? Just use the toothpick to swirl the almond bark around or add a small dab before it hardens. 

If this recipe look familiar is this the base I used for the Bloodshot Peanut Butter Eyeballs.

Cheesy Bacon and Ranch Chicken Pasta

Cheesy Bacon and Ranch Chicken Pasta

4 ounces pasta (I used gluten free penne)
8 ounces of bacon
1/2 Tablespoon olive oil
1 pound boneless skinless chicken breast, cut into 3/4-1" chunks
2 Tablespoons flour
1/2 T dry ranch mix
1-1/2 cups milk
4 ounces Velveeta or 1 cup shredded cheddar cheese

Cook pasta according to package directions.  Drain and keep a lid on pot until sauce is ready.

Meanwhile, cook bacon in large skillet until crisp.  Drain on paper towel, reserving 1 Tablespoon of the bacon grease in the pan.

Add chicken and cook until no longer pink.  (My chicken was a little frozen so it gave way to juices and didn't brown as nice as it would otherwise.)

 Sprinkle flour onto chicken and stir to coat.

Add milk, stirring as you go to keep lumps from forming.  I really like my flat whisk for this job!

Cook until thick and bubbly.

Stir in ranch seasoning.   Use more than 1/2 Tablespoon if you like.  

Add in cheese and bacon, stirring until cheese is melted. Stir in drained pasta and serve.