Buffalo Chicken Pull-Apart Bread

Ingredients

• 2 packages Pillsbury pizza dough
• 2 cups chicken, cooked and shredded
• 1 cup Buffalo sauce
• 1/4 cup scallions, chopped
• 2 1/2 cups shredded pepper jack cheese
• 1/2 cup butter, melted
• 1 jalapeno, diced
• Ranch dressing for dipping

Preheat oven to 350 degrees F.

Roll out dough and cut into 3x3-inch squares (3 rows of 5). Cook in the oven for about 8 minutes.

In a bowl, toss together shredded chicken, Buffalo sauce, scallions, half the cheese, and the diced jalapeño.

Grease loaf pan and/or muffin tin. Begin layering. Brush butter on a rectangle, top with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining rectangles, stacking one on top of the other, chicken side up. 

Cover with foil. Bake bread 50-60 minutes. Bake muffins 18-20 minutes.

Enjoy!

Pepperoni Cheese Stick Roll Ups

Ingredients

• 1 (8 ounce) package refrigerated crescent roll dough
• 4 cheese sticks, halved
• 1 (3.5) ounce package sliced pepperoni 
• optional- marinara or ranch sauce for dipping

Garlic Butter Glaze

• 2 Tablespoons butter, melted
• 1/2 teaspoon Italian seasonings
• 1/4 teaspoon garlic powder
• 1 Tablespoon grated Parmesan cheese

Preheat oven to 350 degrees.

Take each triangle of crescent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl. 

When rolls are done, remove from the oven and brush with garlic butter glaze. Serve with marinara or ranch for dipping. 

Oreo Krispie Treats

Ingredients

• 6 cups regular Oreos, crushed
• 4 cups mini marshmallows
• 4 Tbsp butter

Pour Oreos into a large bowl and set aside. 

In a medium saucepan, heat marshmallows and butter over medium heat until only a few lumps of marshmallows are left.

Pour marshmallow mixture over Oreos and mix well until all the Oreos are coated.

Press mixture into an 8 x 8 inch pan and let sit until cooled.

Cut into squares and serve. Enjoy!

Taco Tater Casserole

Ingredients

• 1 lb. ground beef
• 1 small onion, diced finely
• 1 clove garlic, minced
• 1 (4 oz.) can Old El Paso diced green chiles
• 1 (1 oz.) package Old El Paso taco seasoning mix
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (12 oz.) package frozen corn
• 3 cups shredded Mexican blend cheese
• 1 (28 oz.) package frozen tater tots
• 1 (10 oz.) can Old El Paso red enchilada sauce
• Toppings: cilantro, sour cream, tomatoes

Preheat oven to 375 degrees F and spray a 9 x 13 baking dish with cooking spray. For extra crispy tater tots, bake tear tots for about 10 minutes while preparing beef mixture.

In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.

Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. 

Pour mixture into the prepared 9 x 13 pan. Arrange tater tots on top of the mixture in a single layer.

Pour the enchilada sauce on top of the casserole as evenly as you can. 

Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.

Top with cilantro, sour cream, tomatoes when serving. Enjoy!

One Pan BLT Skillet Frittata

Ingredients

• 5 large eggs
• 1/2 cup milk
• 1/2 teaspoon dried basil 
• 1/2 teaspoon dried oregano 
• Salt and pepper to taste
• 4 slices bacon, chopped
• 1 Tablespoon olive oil 
• 2 cloves garlic, diced
• 1 (15 oz) can diced tomatoes, drained
• 2 cups baby spinach
• Fresh basil, chopped to garnish

Preheat oven to 425 degreed F.

Whisk together your eggs, milk, basil, oregano, and salt and pepper to taste. Set aside.

Cook your chopped bacon until crispy.

Add olive oil, garlic and spinach to the skillet and cook until the spinach is wilted, about 3 minutes. Add in the tomatoes and stir to combine.

Pour the egg mixture over the spinach and then stir in the bacon. Stir the entire skillet once or until well combined. Let sit (without stirring) for about 2 minutes, just until the edges are set.

Place the entire skillet in the oven and cook for 15 minutes, or until the eggs are set and slightly golden. 

Top with some freshly chopped basil if desired.

Slice and serve. Enjoy!

Slow Cooker Black Bean Taco Chili

Ingredients

• 1 1/2 lbs. chicken breast, trimmed of fat
• 15 oz corn, drained
• 15 oz black beans, drained and rinsed well
• 15 oz petite diced tomatoes, drained
• 1C yellow onion, chopped
• 1C green bell pepper
• 1 jalapeno, diced
• 3 cloves garlic, minced
• 2 tsp salt
• 1 tsp ground black pepper
• 1/8 - 1/4 red pepper flakes, optional
• 1 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 2 1/2 - 3 cups chicken broth
• Monterey Jack cheese, shredded
• Tortilla chips
• Sour cream

To the bowl of a 5-6 quart slow cooker, add raw chicken breasts, beans, vegetables, spices and chicken broth. Cook on high for 4 hours or low for 8 hours.

Remove chicken breasts to shred, then return to slow cooker.

Serve with shredded cheese, tortilla chips and optional sour cream.

Bowtie Chicken Caesar Salad

Ingredients

• 2 bunches green leaf lettuce, chopped
• 1 bag garlic croutons
• 1 bag almond accents/ roasted garlic caesar
• 2 chicken breasts, boiled with an onion and salt and pepper
• 2 cups bowtie pasta, cooked
• 4-6 oz., shredded parmesan cheese
• Caesar dressing

Toss all the above ingredients with Caesar dressing right before serving.

Enjoy!