Buffalo Chicken Wraps

*I will get a picture next time we make these. They are sooooo good and we make them at least once a month so there will be a picture soon:)

1 C flour

1 tsp. salt

1/4 tsp. ground pepper

1/2 C buttermilk

4 boneless, skinless chicken breasts, cut into strips (or buy the chicken strips)

1 jar Frank's Buffalo Wing Sauce (if unable to find Frank's, use your favorite buffalo wing sauce)

1 cube butter, melted

10 inch flour tortillas or wraps

shredded lettuce

chopped tomato

grated cheese

Blue Cheese dressing *recipe follows

In a shallow bowl (I use ziplock bags) combine the flour, salt, and pepper. In another shallow bowl, place buttermilk. Dip chicken strips in buttermilk then roll in the flour mixture.

In a large skillet heat oil and cook chicken for 8-10 minutes or until done. Drain chicken on paper towels.

In a bowl, combine the Frank's sauce and melted butter.

Place chicken in center of tortilla and layer with cheese, tomato, and lettuce. Drizzle with the hot sauce and dressing, roll and enjoy!

Blue Cheese Dressing

3/4 C mayo

1/2 C buttermilk

1/3 C crumbled blue cheese (I use more:)

1/2 tsp. sugar

1/4 tsp. pepper

1/4 tsp. garlic powder

1/8 tsp. onion powder

1/8 tsp. salt

Mix ingredients in electric mixture.

Chocolate Oatmeal Pie

1 9-inch unbaked pie shell
3 eggs
1/2 c. butter, melted
1/2 c. brown sugar
3/4 c. karo syrup
1 tsp. vanilla
1/8 tsp. salt
1/2 c. oats
1/4 c. flour
1/4 c. cocoa
1 c. mini chocolate chips

Beat eggs. Add butter, brown sugar, karo syrup, and vanilla and mix. Add remaining ingredients and combine. Pour into crust and bake at 350 degrees for 45-55 minutes. Let it cool for a few hours or it will be too gooey.

Raspberry Peach Crumble Pie

1 9-inch unbaked pie shell

2 c. frozen raspberries

2 c. peeled, sliced fresh peaches (or thawed frozen ones)

1 tbsp. fresh lemon juice

3/4 c. sugar (use 1 c. if you use fresh raspberries)

pinch of salt

1/2 tsp. cinnamon

3 tbsp. quick-cooking tapioca

2 tbsp. butter, softened

Crumble topping

1/2 c. sugar

1/2 c. butter, softened

3/4 c. flour

Preheat oven to 450 degrees. Combine fruits in bowl and sprinkle with lemon juice. In small bowl, combine sugar, salt, cinnamon and tapioca. Sprinkle over fruit and gently stir. Spoon into crust and dot with butter. In Bosch, mix together crumble topping until sandy crumbs form. Sprinkle crumble topping on top of fruit. Bake for 10 minutes, then reduce heat to 350 degrees and bake about 45 minutes more, until topping is golden brown. Bake on a cookie sheet, because the filling will ooze and bubble over! Allow it a couple hours at least to set up or it will be a mess! I LOVE THIS PIE!