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.