Apple Pie Bread

Ingredients

• 1/2 cup butter (1 stick), softened
• 1 cup brown sugar
• 1/4 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon apple pie spice (replacement: 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg)
• 4 large (or 6 medium) apples, peeled, sliced, and cut into bite-size chunks
• TOPPING
• 2 Tablespoons butter, melted
• 1/2 cup flour
• 1/2 cup brown sugar

Preheat oven to 350 degrees F. Coat two 9x5 inch loaf pans with cooking spray and set aside.

In a large mixing bowl or stand mixer, combine the butter, brown sugar, milk, eggs, and vanilla. Beat on medium speed until mixture is creamy. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice. Gradually add the flour mixture to the large bowl and mix until fully incorporated. Fold in the apples and pour into the prepared loaf pan. 

To make the topping, combine 2 Tablespoons of melted butter with 1/2 cup each of flour and brown sugar. Mix with a fork until crumbly and pour evenly over the top of the batter. Bake in the preheated oven for 45-50 minutes, checking for doneness by inserting a toothpick into the center of the break. Cut into slices and serve warm.

BLT Grilled Cheese (BLTGC)

Ingredients (1 serving)

• 2-4 slices of bacon
• 2 slices tomato
• 2 slices sourdough bread
• 1 Tablespoon butter, room temperature
• 1 slice cheddar cheese
• 1 slice mozzarella cheese
• 1/4 cup lettuce, shredded

Cook the bacon until crispy and set aside on paper towels to drain.

Drain most of the bacon grease from the pan and fry the tomato slices for about half a minute on each side. (optional)

Heat a clean pan over medium heat.

Butter one side of each slice of bread. Place 1 slice of cheese onto the unbuttered side of one slice of bread followed by the bacon, lettuce, tomato and the other slice of cheese. Finally top with the second  slice of bread with the buttered side up.

Grill over medium heat until golden brown and the cheese has melted, about 2-3 minuted per side. Enjoy!

Sausage Alfredo

Ingredients

• 1 package Hillshire Farm Smoked Sausage
• 8 oz. pasta, cooked, drained
• 2 cups heavy cream
• 2 tsp. Cajun seasoning
• 1/2 cup grated Parmesan

Prepare pasta according to package directions; drain and set aside.

Saute sausage for 5 minutes. 

Add cream and Cajun seasoning and boil. Reduce heat; simmer 3-4 minutes or until mixture begins to thicken. Stir in Parmesan. Add pasta and toss.

*Great additions are peas, tomatoes, or any of your favorite vegetables. Just stir them in and simmer.

S'mores Dip

Ingredients

• 3/4 cup semisweet chocolate chips
• 8 large marshmallows; cut in half
• Graham crackers for dipping

Preheat oven to 450 degrees F.

In a small cast iron skillet, put chocolate chips in an even layer. Arrange the marshmallows on top of the chocolate. Bake in the oven for 6-8 minutes, until marshmallows are lightly browned. 

Remove from the oven and let stand for 5 minutes.

Serve with graham crackers for dipping. 

Meatball Sub Bubble Up Bake

Ingredients

• 1 can Pillsbury Grands Biscuits
• 1 bag frozen meatballs
• 1 1/2 cup to 2 cups spaghetti sauce
• 1 1/2 cups shredded mozzarella

Preheat the oven to 375 degrees F.

Cut the uncooked biscuits into 8ths. Place biscuit pieces into a greased 9 x 13 baking dish.

Cover with sauce, start with 1 1/2 cup, and add more if you think it needs a little extra. Place the meatballs on top of the biscuits. Then sprinkle with the cheese.

Bake at 375 for about 30-40 minutes.

Enjoy!

Buffalo Chicken Dip

Ingredients

• Two 8 oz. packages cream cheese, room temperature
• 16 oz. precooked chicken pieces
• 1 cup buffalo wing sauce
• 1 cup ranch dressing 1 1/2 cups shredded cheddar cheese
• Tortilla chips 
• Celery

Preheat the oven to 350 degrees F.

Spread the cream cheese on the bottom of a 9x13 inch pan or similar sized casserole dish.

Mix the chicken, wing sauce, ranch dressing, and 1 cup of the cheese in a bowl. Spread the mixture on top of the cream cheese. Top with the remaining 1/2 cup cheese.

Bake in the preheated oven for 30 minutes or until the cheese is melted and bubbling. Serve warm with tortilla chips or celery sticks.

Snickerdoodle Oatmeal

Ingredients

• 1 cup oatmeal
• 1 cup milk
• 1 Tbsp brown sugar
• 1/4 teaspoon cinnamon
• Additional sugar and cinnamon for topping (optional)

Add all ingredients into a microwave safe bowl or dish. Stir until completely combined. 

Microwave on regular power for 1:30-1:45 minutes or until oatmeal is thoroughly cooked and softened, stir, top with additional sugar and cinnamon mixture and enjoy!

Baked Chicken Wings

Ingredients

• 20 chicken wings
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cups plus 1 Tablespoon hot sauce, divided
• 1 Tbsp vegetable oil
• 3/4 cup all-purpose flour
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon garlic powder
• 1/2 cup (1 stick) melted butter

Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Place the salt, pepper, 1 Tbsp hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.

Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss well until coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour. 

Preheat oven to 400 degrees F. 

Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a tim, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly.

Enjoy!

Italian Sausage Bake

Ingredients

• 1 pint grape tomatoes, red and yellow variety
• 1 pound honey gold potatoes, quartered
• 2 large bell peppers, chopped length wise 1-inch
• 1 large red onion, quartered
• 1 Tbsp olive oil
• 3 cloves garlic, roughly chopped
• 6 links Italian sausage, spicy
• 5 sprigs dried thyme
• Salt to taste
• Black pepper, to taste

Preheat oven to 400 degreed F.

In a large baking dish, toss grape tomatoes, potatoes, bell peppers, and red onion with one Tbsp olive oil and chopped garlic. Add salt and pepper to taste. Mix well until incorporated. 

Place the sausage links on top of the vegetables. Place sprigs of thyme throughout the dish. Cover with foil and bake for 90 minutes.

Remove tinfoil from baking dish, and mix vegetables around, and bake for an additional 30 minutes until sausage is golden brown (you may need to turn the sausage to prevent from burning!).

Serve immediately and enjoy!

Turkey Stuffed Peppers

Ingredients

• 1 lb ground turkey (may also use 1/2 lb ground sausage and 1/2 lb ground beef)
• 6 large peppers (red, yellow, and orange)
• 1 clove garlic
• 1 onion, chopped
• 1 cup cooked rice
• 1 can mild Rotel
• 2 cups shredded cheddar cheese
• 2 Tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/2 tsp pepper
• olive oil

In a large skillet, brown turkey (sausage and beef), garlic, and onion in oil.

Add the chopped parsley and cooked rice. Stir in Rotel and 1/2 cup of cheddar cheese. Season with salt and pepper.

Cut off the tops of peppers, and trim the bottom so they sit flat in your dish. 

Place peppers in baking dish and stuff until full. Drizzle peppers with olive oil. Cover with foil and bake at 375 degrees for 40 minutes.

Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.

Chicken Fried Rice

Ingredients

• 3 cups rice, prepared
• 1/2 pound boneless, skinless chicken breasts, cooked (use the teriyaki chicken recipe below)
• 1 cup peas & carrots, frozen
• 1 white onion, chopped
• 2 cloves garlic, minced
• 2 eggs
• 3 Tablespoons sesame oil
• 1/4 cup soy sauce

Prepare rice according to package instructions to yield 3 cups cooked rice.

Heat sesame oil in a large skillet on medium heat.

Add onion, garlic, peas, and carrots. Stir fry until tender.

Crack eggs into pan and scramble, mixing throughout vegetables.

Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

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Slow Cooker Teriyaki Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup sugar
• 1/2 cup soy sauce
• 3 Tablespoons cider vinegar
• 3/4 teaspoon garlic, minced
• Salt and pepper

Whisk together sugar, soy sauce, vinegar, and garlic.

Season chicken breasts with salt & pepper and arrange in basin of slow cooker.

Pour sauce over chicken and cook on high for two hours.

Remove chicken from slow cooker and shred with two forks.

Slow Cooker Corn and Jalapeño Dip

Ingredients

• 4 slices bacon
• 3 (15.25) cans whole kernel corn, drained
• 2 jalapeños, seeded and dices
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cream cheese, cubed
• 2 Tablespoons chopped chives

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place corn, jalapeños, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.

Cover and cook on low heat for 2 hours. 

Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. 

Serve immediately, garnished with bacon and chives, if desired.

Chicken Soup with Black Beans, Corn, and Tomatoes

Ingredients

• 30 oz. chicken broth
• 2 pounds chicken, cooked
• 15 oz. black beans, drained
• 1 can of corn, drained
• 10 oz. diced tomatoes with green chiles, drained
• 1 Tablespoon finely chopped parsley
• 1/2 tsp paprika
• 1/4 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper

In a large stock pot, add all the ingredients together. 

Cover and set to low/medium and cook for 40 minutes.

Enjoy!

Slow Cooker Sloppy Joes

Ingredients

• 1 lb lean ground beef
• 1/2 onion, chopped
• 1 tsp mustard
• 3/4 cup ketchup 
• 1/4 cup bbq sauce
• 1/2 tsp garlic powder
• 2 cloves of garlic, minced
• 1 tsp Worcestershire sauce
• 1 Tbs cider vinegar
• salt and pepper to taste
• hamburger buns

Combine ingredients in slow cooker.

Cook on high for 3-4 hours or low for 6-8 hours, stirring occasionally.

If your mixture starts looking dried out at any time, just add 1-2 Tbs water to make it juicer.

If it is too juicy, leave the lid off of your slow cooker for the last half hour and let some of the liquids evaporate to thicken it up.

Serve a healthy portion on a toasted hamburger bun and enjoy :)

Chocolate Italian Love Cake

Ingredients

• 1 package chocolate cake mix, and the ingredients needed to make the cake according to the package
• 2 lbs. ricotta cheese
• 4 eggs
• 3/4 cup sugar
• 1 tsp. pure vanilla extract
• 1 (5.1 oz) package instant chocolate pudding mix
• 1 cup cold milk
• 8 oz. Cool Whip

Preheat oben to 350 degrees F and spray a 9 x 13 inch pan with nonstick spray.

In a large bowl, mix together the cake mix according to the directions on the box. Set aside. 

In another bowl, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.

Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.

*These directions are correct. The layers switch during baking time!

Bake the cake at 350 degrees F for 1 hour. Remove from the oven and allow to cool completely before frosting.

Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.

Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.

Enjoy!

Sour Cream Enchiladas

Ingredients

• 1 pound boneless, skinless chicken breasts
• 10 oz. can green enchilada sauce
• 1/2 cup light sour cream
• 10.5 oz. can Condensed Cream of Chicken Soup
• 1/3 cup skim milk
• 1 teaspoon extra virgin olive oil
• 1 small onion, diced
• 10 oz. can Ro*Tel Original Diced Tomatoes & Green Chilies
• 4.5 oz. can chopped green chilies
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 8 tortillas, large size
• 3/4 cup Mexican shredded cheese
• 1/4 cup fresh cilantro, chopped

Preheat the oven to 350 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray and set aside.

Heat the enchilada sauce in a medium skillet over medium-high heat.

Place the chicken breasts in the skillet with the sauce. Cook the chicken breasts for 7-8 minutes on each side, or until cooked through.

Turn heat to low, remove the chicken breasts from the skillet, and place on a plate to cool. Keep remaining enchilada sauce in the skillet.

In the same skillet, add the sour cream, chicken soup, and skim milk. Stir frequently for 2 to 3 minutes and set aside.

After the chicken has slightly cooled, use two forks to shred the chicken and set aside.

In a separate large skillet over medium-high heat, add the olive oil. Once heated, add the diced onions and saute for 2-3 minutes until they become translucent. Stir in the tomatoes and green chilies, cumin, black pepper, salt, and the shredded chicken. Continue to stir frequently until the mixture is heated though (2 to 3 minutes), then remove from heat.

To assemble: Fill each tortilla with a heaping 1/3 of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish. 

Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese.

Bake for 18 to 20 minutes until the cheese is melted.

To serve, garnish with the cilantro.

Chicken Broccoli Alfredo Stuffed Shells

Ingredients

• 1 jar (16 oz.) alfredo sauce
• 2 cups cooked chicken, shredded
• 2 cups cooked broccoli, chopped
• 1 cup shredded cheddar cheese
• 1/4 cup shredded parmesan cheese
• 21 jumbo pasta shells, cooked
• 2 cups spaghetti sauce
• Salt/pepper to season, if needed

Pre-heat the oven to 350 degrees F. Grease 13 x 9 baking dish with butter or cooking spray.

In a large bowl, mix alfredo, chicken, broccoli, and cheese. Spoon mixture into pasta shells. Evenly spread spaghetti sauce on the bottom of the baking dish. Arrange shells in baking pan.

Cover with foil and bake 35 minutes until heated through.

Crock Pot Chicken and Stuffing

Ingredients

• 1 (10.5) ounce can of cream of chicken soup 
• 8 oz. sour cream
• 1 (6 oz.) box Stove Top stuffing mix
• 3/4 cup water
• 1 (16 oz.) bag frozen green beans
• 3-4 large chicken breasts

Mix together the soup, sour cream, stuffing, and water, and place on the bottom of the crock pot. Layer the top with green beans, then top with the chicken. 

Cook on high for 4 hours, or on low for 6-7 hours. 

No need to prepare the mix prior to adding to crock pot.

Notes: Mix stuffing periodically if possible, just to keep it blended and to mix the moisture around. This meal is delicious with some whipped potatoes prepared on the stovetop :).

Slow Cooker Jalapeño Popper Chicken Taquitos

Ingredients

• 3-4 chicken breasts, frozen or thawed
• 8 ounces cream cheese
• 1/3 cup jarred whole or sliced jalapeños, roughly chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 16 taco-sized tortillas
• 1 1/2 cups shredded cheese
• optional toppings: cilantro, additional jalapeños, ranch, or salsa

Add chicken, 1/2 cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)

Minutes before serving, preheat the oven to 425 degrees F and grease a baking sheet with cooking spray.

Use two forks to shred chicken and stir it in with the other contents of the crockpot.

Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla.

Top cheese with 2-3 Tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.

Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes, watching carefully so they don't burn!)

Serve warm with dipping sauces.

Chunky Monkey Overnight Oats

Ingredients

• 1 container Chobani (Greek) Banana Yogurt
• 1/3 cup rolled oats
• 1/3 cup almond milk
• 1 Tablespoon peanut butter
• 1/2 banana, sliced
• handful of dark chocolate chips

In a jar or bowl combine all ingredients together. Cover the jar or bowl and place in the fridge overnight or for at least 4 hours. Remove from the fridge, get out a spoon, and enjoy!

Baked Crunchy Taco Casserole

Ingredients

• 1 pound ground beef or turkey
• 1 (14.5 oz) can petite diced tomatoes, drained
• 1 packet taco seasoning
• 1 cup shredded Mexican cheese blend, divided
• 1/4 cup salsa
• 12 crunchy taco shells
• Shredded lettuce, tomatoes, cilantro, sour cream, guacamole, lime juice to top

Preheat oven to 400 degrees F.

Brown and drain meat. Stir tomatoes, seasoning, 1/2 cup cheese, and salsa into meat.

Arrange taco shells standing up in a greased 9 x 13 inch pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.

Sprinkle remaining 1/2 cup of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.

Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice.

Crispy Cheddar Chicken

Ingredients

• 4 large chicken breasts
• 2 sleeves Ritz crackers
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup milk
• 3 cups cheddar cheese, grated
• 1 teaspoon dried parsley

Sauce:

• 1 10 oz. can cream of chicken soup
• 1 Tablespoon sour cream
• 2 Tablespoons butter

Preheat oven to 400 degrees F. Cut each chicken breast into 3 large chunks.

In a small food processor, grind up the Ritz crackers.

Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 salt and 1/8 pepper into the cracker crumbs and stir the mixture around to combine.

Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Press the cheesy chicken into the cracker crumbs and press it in. 

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 

Sprinkle the dried parsley over the chicken.

Cover the pan with tin foil an bake at 400 degrees F for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

Slow Cooker Mashed Potatoes

Ingredients

• 2 pounds red potatoes, cut into 2 inch pieces (do not peel)
• 1/2 cup sour cream
• 1/4 cup milk
• 2 teaspoons minced garlic
• 2 teaspoons salt
• 1 teaspoon black pepper

Spray the inside of a slow cooker with cooking spray. Add chopped potatoes. Cover and cook 2-3 hours on high or 5-6 hours on low.

Add sour cream, milk, garlic, salt, and pepper to potatoes. Use a hand mixer to blend together all ingredients. Serve plain or with any favorite toppings such as gravy, or cheese and bacon. 

*This recipe can easily be doubled for large groups-- just increase the cooking time by 1-2 hours.

Caprese Panini

Ingredients

• 2 slices country-style bread, 1/2 inch thick
• Olive oil, for brushing
• 1 Tablespoon mayonnaise
• 2 slices mozzarella cheese
• 3 slices tomatoes
• 1 teaspoon balsamic vinegar
• Salt & freshly ground black pepper, to taste
• 2 fresh basil leaves

Preheat an electric panini maker. 

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. 

Spread the top of each slice with 1 Tbsp mayonnaise. Place the cheese on one slice and top with the tomato slices. Drizzle with the vinegar and season with salt and pepper. Top with the basil, then with the other bread slice, oiled side up. 

Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwich to a cutting board and cut in half.

Serve immediately. 

Serves 1.

Margherita Flatbread Pizza

Ingredients

• 2 naan bread
• Sliced fresh mozzarella cheese
• 1 tomato sliced as thin as possible
• 5-6 basil leaves
• 3 cloves garlic, pressed
• 1.5 Tbsp olive oil
• 1.5 Tbsp Balsamic Vinegar
• Salt and pepper to taste

Press fresh garlic and mix with oil.

Brush the flatbread with oil and garlic with half the mixture. Place in preheated oven at 350 degrees F for 5 minutes to crisp up.

Remove from oven and place slices of cheese on top of flatbread, sprinkle with salt and pepper, the place thinly sliced tomatoes on top and repeat with a sprinkling of salt and pepper. Place back in the oven for another 5 minutes, plus extra 2-3 minutes on broil. Watch the bread closely, if its too dark before 2-3 minutes remove it from the oven.

Meanwhile mix the remaining oil and garlic with the balsamic vinegar, stirring until a smooth emulsion forms.

Chop the basil leaves.

Once flatbread pizza is baked and the edges are golden in color, remove from the oven, drizzle with however much of the balsamic vinegar mixture you would like, sprinkle with basil leaves, slice and serve and enjoy!

Loaded Oven Chili Dogs

Ingredients

• 7 hot dogs
• 7 hot dog buns
• 1 cup mayonnaise
• 1/2 cup relish
• 15 oz. can Hormel chili
• 1 cup shredded cheddar cheese
• 1 onion, diced

Evenly spread 2 Tablespoons of mayonnaise and 1 Tablespoon of relish into each hot dog bun, top with the (uncooked) hot dog, and place in a 9x13 baking dish. Repeat for remaining hot dogs. Evenly top each with chili, then cheese, then diced onion.

Cover with foil, and bake at 350 degrees F for 45 minutes.

Ricotta Stuffed Shells

Ingredients

• 24-25 jumbo pasta shells
• 1 large egg, lightly beaten
• 2 cups ricotta cheese
• 1 jar pasta sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup minced fresh chives

Cook the shells according to package instructions in salted water until al dente (don't over cook shells or they'll tear apart). Drain and set aside to cool.

Preheat the oven to 360 degrees F. Spray an 11x8 inch baking dish with cooking spray. Spread 1/3 cup sauce over bottom of the baking dish.

To make the filling: combine the ricotta, egg, and salt in a medium bowl. Add the mozzarella cheese and chives, mix well. Set aside.

Fill each shell with ricotta mixture.

Arrange in a single layer in the baking dish.

Spoon remaining sauce over the shells.

Cover the baking dish with foil and bake for 35 minutes. Remove foil and bake uncovered for about 15 minutes or until the shells are cooked through. Serve immediately. 

BBQ Chicken Salad

Ingredients

• 1 Tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce
• 1/4 cup tortilla strips

Heat olive oil in a medium skillet over medium high heat.

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

Serve immediately, topped with tortilla strips.

Chipotle Chicken Salad

Ingredients

• 2 boneless, skinless chicken breasts
• Chipotle Seasoning
• 2 cups Romaine Lettuce
• 1/2 cup corn
• 1/2 cup black beans
• 1/4 cup shredded cheddar cheese
• 1/2 avocado, sliced

Salsa Ranch

• 1/2 cup salsa
• 1/2 cup ranch dressing
• tortilla chips, crushed

Rub chicken with chipotle seasoning and cook on stove top or grill until cooked through. Once cooked, chop up and set aside.

Place lettuce on a plate or bowl. Sprinkle with corn, black beans, and cheese. Place chicken and avocado slices on top. Top with Salsa Ranch and crushed chips!

Shredded Buffalo Chicken Sandwiches

Ingredients

• 6 boneless skinless chicken breasts
• 1 (12 oz) bottle buffalo wing sauce
• 2 Tablespoons ranch mix seasoning
• 2 Tablespoons butter
• 6 hamburger buns
• 6 slices cheddar cheese
• Ranch or blue cheese dressing

Place chicken breasts in lightly greased slow cooker.

In medium bowl, combine the buffalo wing sauce and ranch seasoning.

Pour hot sauce mixture over chicken in slow cooker. Cook on low for 6-8 hours.

Shred chicken breasts in the slow cooker. Stir in butter until melted.

Preheat broiler. Place slices of cheese on bun tops and melt under broiler for 1-2 minutes.

Pile buffalo chicken onto buns. Top with ranch or blue cheese dressing.

Death by Chocolate Bundt Cake

Ingredients

• 4 eggs
• 1/2 cup oil
• 1/2 cup water
• 8 oz. sour cream
• 1 (18 oz.) box chocolate cake mix
• 1 (3 1/2 oz.) box instant chocolate pudding mix
• 12 ounces chocolate chips

Preheat oven to 350 degrees F.

Beat 4 eggs, water, oil and sour cream until smooth. 

Add the box of cake mix and pudding stirring until smooth. Add chocolate chips, mixing just until blended. Pour into greased bundt pan.

Bake at 350 degrees F for 50 to 60 minutes.

Chipotle Chicken Sweet Potato Skins

Ingredients

• 3 medium sweet potatoes
• 2 small boneless, skinless chicken breasts, shredded and cooked
• 1/4 cup olive oil
• 2 Tablespoons lime juice
• 2 cloves garlic, minced or grated
• 3 whole chipotle pepper, minced
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 teaspoons chili powder
• salt and pepper
• 2 cups spinach
• 5 oz. sharp white cheddar cheese, grated

Preheat oven to 350 degrees F. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Allow to cool and cut in half.

In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the spinach. Toss the spinach and shredded chicken together, set aside and keep warm.

Turn the oven up to 400 degrees F. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside the peel and place in a baking dish. Brush the skins with a little of the chipotle sauce and bake for 5-10 minutes until nice and crisp. While the skins bake, mix the spinach, chicken, and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes. 

Blueberry Scones

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into small cubes
• 1 large egg
• 1/2 cup cold heavy cream
• 1 cup blueberries, fresh
• a few Tablespoons of additional heavy cream for brushing the tops
• Sugar (turbinado) for sprinkling the tops

Preheat the oven to 400 degrees F. Stir the flour, sugar, baking powder, and salt in a mixing bowl. Add the butter. Mix ingredients with an electric mixer until fine crumbs form.

With the mixer on low speed, add the egg and heavy cream in a slow stream. Mix until a thick, stiff dough forms. Add the blueberries and mix until the blueberries are just incorporated into the dough. 

Flour your hands. Remove the dough from the mixing bowl and place on a floured work surface. Roll into a rectangle, about 1 inch thick. Cut into 8 triangles; pull the triangles apart from each other and and brush with heavy cream. Sprinkle with sugar. Bake for 18-20 minutes or until golden brown and firm to the touch. Sprinkle again with sugar. Enjoy warm; store leftovers in an airtight container for 1-2 days.

Notes: Parchment paper helps prevent burning on the bottom. For lighter scones, be sure to keep the butter as cold as possible throughout the process. Stick the dough in the fridge for a few minutes if getting warm. 

Chocolate-Cherry Cola Cake

Ingredients

• 1 jar (10 oz) maraschino cherries, drained, 1/4 cup liquid reserved
• 1 box Betty Crocker SuperMoist devil's food cake mix
• 1 cup cherry cola carbonated beverage
• 1/2 cup vegetable oil
• 3 eggs
• 1 container Betty Crocker Whipped vanilla frosting
• 1 cup marshmallow creme
• 24 maraschino cherries with stems, well drained, if desired

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9 inch pan with baking spray. Chop cherries; set aside.

In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved cherry liquid with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped cherries. Pour into pan.

Bake 36-38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries with stems. Store loosely covered. 

Classic Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 3 Tbsp sugar
• 1/3 cup butter or margarine, melted
• 4 pkg. (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla
• 4 eggs

Heat oven to 325 degrees F.

Mix graham cracker crumbs, 3 Tbsp sugar and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

*Place shallow pan with water on lower rack of oven to keep cheesecake moist while baking. Bake 55 minutes until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Top with fresh fruit before serving. 

Chicken Alfredo Baked Ziti

Ingredients

Chicken Baked Ziti Ingredients

• 12 ounces ziti (or any pasta shape)
• 2 cups shredded, cooked chicken 
• 1 batch Alfredo sauce (see below)
• 1 1/2 cups shredded mozzarella cheese
• (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)

Alfredo Sauce Ingredients (*Can also buy store bought sauce)

• 1 Tbsp. olive oil
• 4 cloves garlic, minced
• 3 Tbsp. flour
• 1 cup chicken broth
• 1 cup milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

To make the Chicken Baked Ziti:

Preheat oven to 375 degrees F. 

Cook the pasta al dente in a large stockpot of well-salted boiling water according to package instructions. Drain. Return pasta to the stockpot and add chicken and Alfredo sauce. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11x7 inch or 9x13 inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

To make the Alfredo Sauce:

Heat olive oil in a large sauté pan over medium-high heat. Add garlic and sauté 1 minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally. 

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside. 

Spicy Tuna Melt Wrap

Ingredients

• 1 can solid white tuna (drained)
• 1/2 tsp onion powder
• 1/4 cup mayonnaise
• Frank's RedHot Original Cayenne Pepper Sauce
• 2 slices sharp Cheddar cheese
• 2 flour burrito shells
• Salt and pepper (to taste)

Mix tuna, onion powder, salt, pepper and mayonnaise in a small bowl. Divide mixture and spread onto the center of two flour burrito shells. Top with a splash of Frank's RedHot Sauce, and cover each with a slice of cheese. Roll into wraps, place on a baking sheet and broil on low for 7-10 minutes, or until golden brown and crispy on the outside.

Sausage, Egg and Cheese Breakfast Roll-Ups

Ingredients

• 5 eggs
• 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
• 8 fully cooked breakfast sausage links
• 4 slices Cheddar cheese
• Salt and pepper to taste

Heat oven to 350 degrees F. In a small bowl, beat eggs. Reserve 2 Tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.

Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on un-greased cookie sheet. 

Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each. 

Bake 15 to 18 minutes or until golden brown.

One-Pan Enchilada Pasta

Ingredients

• 2 Tablespoons of extra virgin olive oil
• 2 cloves of garlic, minced
• 1/2 of a small onion, diced
• 1.25 lbs of taco seasoned ground turkey meat
• ^Taco seasoning
• 2 cups low-sodium chicken broth
• 1 19 oz can of red enchilada sauce
• 8 oz (about 2 1/2 cups) dried rotini pasta
• 2 cups freshly shredded Colby Jack cheese
• green onions

In a large skillet or saute pan, saute garlic and onions in olive oil over medium low heat until softened.

Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.

Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.

Bring to a boil, then reduced heat to low and cover.

Cook on low, with pan covered for about 15 minutes.

Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduces. 

Remove from heat and stir in 1 cup of cheese.

Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese.

Garnish with green onions. 

Buffalo Chicken Lettuce Wraps

Ingredients

• 2 large chicken breasts, cooked and shredded
• 2 Tbsp butter
• 1/2 Tbsp olive oil
• 1/2 cup Franks Wing Sauce
• pepper to taste
• celery
• ranch dressing
• 2 heads of lettuce
• blue cheese crumbles/shredded cheese mixture

In a large pan, cook and shred your chicken (Place the chicken in the pan with 1/2 cup of water, shredding as it cooks. By the time it is finished cooking, all of the water cooks off.)

Keep the pan on medium heat. Add butter and olive oil, stirring. Add Franks Wing Sauce. Add pepper to taste. Once sauce begins to be bubbly, remove from heat. Add thinly sliced celery or serve on the side!

Spoon into lettuce leaves, sprinkle with cheese and drizzle with a little ranch dressing. Serve while the chicken is still warm!

Magic Cookie Bars

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
• 2 cups (12 oz. package) semi-sweet chocolate chips
• 1 1/3 cups flaked coconut

Heat oven to 350 degrees F. Coat 13 x 9 inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips and coconut. Press down firmly with fork.

Bake 25-30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars.

Crockpot Chicken Tacos

Ingredients

• 1 1 oz. envelope taco seasoning
• 6 boneless, skinless chicken breasts, thawed
• 1 16 oz. jar salsa

Dump all ingredients into a crockpot and stir to blend the seasoning and salsa. (You do not need to add any water to the taco seasoning.) Cook on high for 4 to 6 hours or low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, sour cream, shredded cheese, tomato, salsa and tostitos chips!

*Yields 12 servings. Recipe may be cut in half for only 6 servings.

Peanutty Pie Crust Clusters

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 1 12 oz. bag white vanilla baking chips (2 cups)
• 1 Tablespoon shortening
• 1 Tablespoon peanut butter
• 1 cup salted cocktail peanuts
• 2/3 cup toffee bits

Heat oven to 450 degrees F. Line 2 cookie sheets with waxed paper.

Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 5-6 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.

In a large microwave safe bowl, microwave baking chips, shortening and peanut butter uncovered on high 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping Tablespoonfuls onto lines cookie sheets. Refrigerate about 15 minutes or until set. Store covered.