Hershey Bar Chocolate Cake

 Ingredients

• 1 (18 1/4 ounce) boxes Duncan Hines dark chocolate cake mix
• 1 (3 1/2 ounce) box vanilla instant pudding mix
• 3 eggs
• 1 1/2 cups milk
• 1 cup vegetable oil

Frosting Ingredients

• 1 (8 ounce) package softened cream cheese
• 1/2 cup sugar
• 1 cup confectionary sugar
• 12 ounces Cool Whip (1.5 tubs)
• 3 Hershey bars, chopped (regular or special dark)

Preheat oven to 350 degrees F. 

Flour 3 9-inch cake pans

Mix first five ingredients and divide between 3 pans. Bake at 350 degrees for 25-35 minutes. 

Remove pans and cool completely. 

Mix cream cheese, sugars, and Cool Whip until creamy. Add Hershey bars and mix additional minute. Spread between layers, then sides, then top. 

Store in refrigerator. 

Enjoy!

Mom's Baked Spaghetti

 Ingredients

• 1 lb. ground beef
• 1 lb sausage
• 1/2 teaspoon salt
• 1/2 teaspoon garlic
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 (8 oz) spaghetti
• 1 (8 oz) package mozzarella cheese, shredded
• 1 (8 oz) package cheddar cheese, shredded
• 1 cup milk
• 1 (45 oz) spaghetti sauce
• 1 small can tomato paste

Preheat oven to 350 degrees F. 

Brown the ground beef and sausage in a skillet. Add salt and garlic. Drain off grease. 

Add sauce, tomato paste, basil, and oregano to the meat. (Keep on low heat while the noodles are cooking). 

Cook spaghetti according to package directions and drain. 

Combine cheeses, milk, spaghetti and spaghetti meat sauce. 

Pour into a baking dish. Bake at 350 degrees F for 30 minutes or until bubbly. 

Enjoy!

Pineapple Cream Cheese Dip

 Ingredients

• 8 oz. full fat cream cheese, softened
• Can of crushed pineapple, drained
• Slivered almonds (about 1/2 cup)
• Green onion (about 1/4 cup)

Drain the pineapple, and squeeze out as much liquid as possible. 

In a large bowl, add al the ingredients together and mix well until the dip is combined. 

Chill until ready to serve. 

Enjoy! 

*Serve with pita chips, wheat thins, or fruit and veggies

Fresh Peach Salad

 Ingredients

• Fresh peaches
• Honey
• Basil leaves
• Salt
• Mozzarella or Goat Cheese

Pit peaches and cut into bite-size pieces. 

Place the peaches in a bowl, drizzle with honey and sprinkle with salt. Toss to coat. 

Gently fold in basil and cheese. 

Enjoy! 

*If making ahead, it's best to add basil right before serving.

Greek Chicken Meatballs

 Ingredients

• 5 oz. (1/2 package) chopped, frozen spinach
• 1 pound ground chicken
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 egg
• 1/4 cup crumbled feta cheese
• 1/4 cup panco breadcrumbs
• 1 Tablespoon olive oil
• 1/4 teaspoon paprika

Preheat the oven to 400 degrees F. 

Defrost the spinach according to package directions. Squeeze all of the water out of the spinach and place it in a large bowl. Add the ground chicken, onion powder, garlic powder, oregano, salt, pepper, egg, feta cheese, and breadcrumbs. Mix to combine. Form the mixture into approximately 16 meatballs, about 1-1/2 inches in diameter. 

Place the meatballs on the baking sheet sprayed or brushed with olive oil. Mix the olive oil and paprika together in a bowl. Brush the mixture onto the tops of the meatballs. 

Bake meatballs on the upper shelf in the oven, 15-16 minutes until lightly browned and cooked through. 

Serve meatballs with rice, pita bread, vegetables (cucumber, tomato, red onion), and tzatziki.

Enjoy! 

Slow Cooker Chicken Tetrazzini

 Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1/2 teaspoon sea salt
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1 1/2 tsp dried tarragon or oregano
• 1 cup diced white onion
• 2 cups sliced mushrooms
• 1 cup chicken broth
• 8 oz. pkg cream cheese
• 1/2 pound dried spaghetti noodles (1/2 box cooked to package directions)
• 8 oz. pkg mozzarella cheese, grated

Add the chicken, sea salt, garlic powder, pepper, tarragon, onions and mushrooms. Pour over the chicken broth. DO NOT ADD THE CREAM CHEESE OR SPAGHETTI YET. Cover and cook on LOW for 8 hours, or HIGH for 4 hours without opening the lid during the cooking time.

Cut the cream cheese into squares and add the slow cooker, cover. In the meantime cook the spaghetti according to the package directions.

After the cream cheese has had some time to melt. Take 2 forks and shred the chicken. Stir the sauce and chicken together. Add the cooked and drained pasta. Stir. Add the mozzarella cheese over the pasta and sauce. Cover for about 10 more minutes or until the cheese has melted. Serve and enjoy!

*Turkey breast or turkey tenderloin can be used instead of chicken.
*Best to use raw chicken, not rotisserie chicken for this recipe.

Slow Cooker Sausage and Pepper Hoagies

 Ingredients

• 1 can (28 oz.) crushed tomatoes (no salt added)
• 3 garlic cloves, minced
• 1 Tablespoon Italian seasoning
• 1/4 teaspoon red pepper flakes, plus more for garnish
• 2 Tablespoons extra-virgin olive oil
• 6 Italian sausage links
• 3 bell peppers, seeded, and thinly sliced
• 1 large onion, sliced
• Salt and pepper
• 2 Tablespoons thinly sliced fresh basil
• 6 hoagie rolls, for serving
• Grated parmesan cheese, for serving

Combine the tomatoes, garlic, Italian seasoning, red pepper flakes, if using, and oil in a slow cooker. Stir in the sausages, peppers, and onion, and season with salt and pepper. Cover and cook on low for 6 hours. Then, press Cancel and stir in the basil. 

Cut the sausages into small pieces before serving to kids. Before plating, warm up the rolls in the oven at 400 degrees F for 5 to 7 minutes and serve with the sausages, peppers, onion, and Parmesan. 

For the adults or kids who can handle spice, garnish with red pepper flakes. 

Enjoy! 

(Feeding Littles & Beyond pg. 259-260)