Buffalo Chicken Pull Apart Bread by CK
2 cups shredded chicken
1 1/2 cup buffalo sauce (or to taste)
4 cups shredded pepper jack cheese
1/4 cup scallions
1 tube pizza dough
Melted butter
Preheat oven to 350. Mix together in a bowl 2 cups chicken, 1 cup sauce, 2 cups cheese and scallions. Roll out the pizza dough on a lightly floured surface, then using a pizza cutter, slice into 15 rectangles. With a paintbrush, lightly coat each piece of dough. Spoon equal amounts of the meat mixture onto each piece. Top with additional cheese. Stack pieces by 3, then put each stack “sideways” into a lightly greased loaf pan. (The dough pieces should be perpendicular to the bottom of the pan.)
Top loaf with additional buffalo sauce and cheese. Bake for 40 to 50 minutes. Top with additional scallions if desired. Serve with ranch dressing on the side for dipping. Simply pull off chunks to dip and enjoy!

NEXT-BEST-THING-TO-ROBERT-REDFORD PIE by GKT
1 c. flour
2/3 c. butter
1 c. chopped walnuts
1 (8 oz.) package cream cheese
1 c. sugar
2 (8 oz.) containers frozen whipped topping, thawed
1 (5.9 oz) package instant chocolate pudding mix (large package)
1 (5.1 oz) package instant vanilla pudding mix (large package)
3 c. milk
1/3 c. grated semisweet chocolate
Combine flour, butter and chopped nuts. Press into 9×13 inch pan. Bake at 350 for 25 minutes, or until golden brown.
Combine cream cheese, sugar and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust.
Mix pudding mixes and milk well until thick. Spread evenly over the cream cheese filling. Spread remaining container of
whipped topping over the pudding layer. Sprinkle grated chocolate over the top. Refrigerate for 6-8 hours before serving.