Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained
2 tbsp olive oil
2 tbsp Cajun seasoning  
1 tbsp breadcrumbs
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks 

Preheat oven to 350 degrees. Flatten the chicken to 1/4-inch thickness.
In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
Combine the Cajun seasoning and breadcrumbs together in a small bowl.
Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.  This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out.  
Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken.
Place the chicken seam-side up onto a tin foil-lined baking sheet.  Bake for 35 to 40 minutes, or until chicken is cooked through.
Remove the toothpicks before serving.  Count to make sure you have removed every last toothpick.  Serve whole or slice into medallions.
Serves 4.

Cheesy Potato Fries

Fries:

4-6 Potatoes

1/4 cup olive oil

Sea Salt, Fresh ground pepper, your favorite seasoning salt

Sour Cream/Ranch Sauce:

1 cup sour cream

1/2 cup ranch dressing 

1/4 cup milk

Toppings:

1 cup (or as much as you like) Shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup real bacon bits

1/4 cup green onions

Cut potatoes into steak french fries size. Place on foiled baking sheet. 

Drizzle with olive oil and lightly toss with tongs. Sprinkle salts and pepper over the potatoes. Bake 400 for 40 minutes or until fork tender.

In seperate bowl mix: sour cream, Ranch dressing and milk.

Wisk Together on a separate platter smooth out 3/4 of the sour cream sauce. Place hot potatoes on sour cream sauce. Drizzle remaining sour cream sauce on potatoes. Sprinkle toppings. 

Place under broiler for a few seconds to re-melt cheese.

Artichoke Bread

1 (14 ounce) can artichoke hearts, drained and chopped
2 green onions, sliced
2 cloves garlic, chopped
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
1 loaf Italian bread, sliced in half lengthwise

Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
Hollow 1/2 an inch out of the center of both halves of the bread.
Spread the mixture into the hole in the bread slices and top with the reserved cheese.
Bake in a preheated 350F oven covered in foil for 20 minutes.
Remove the foil and continue to bake until the cheese is melted and golden brown.
Serves 4-8.

Buffalo Chicken Enchiladas

1 lb boneless, skinless chicken breasts, cooked and shredded
14 ounce can red enchilada sauce
1/3 cup buffalo wing sauce 
5 chopped green onions, divided
1 1/2 cup shredded mozzarella cheese
4 large whole wheat tortillas
1/3 cup crumbled gorgonzola cheese
1/4 cup fresh cilantro, coarsely chopped

Preheat oven to 350 degrees. Spray an 8x8 glass dish with non-stick spray.
In a medium bowl, mix together enchilada sauce and slowly mix in buffalo wing sauce. Set aside.
In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 cup mozzarella cheese. Slowly pour in 1/2 cup of the enchilada sauce mixture and stir until combined.
Pour 1/2 cup enchilada sauce into the prepared glass baking dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and add the remaining mozzarella cheese.
Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven, top with gorgonzola cheese, cilantro, and the remaining onions. Serve immediately!
Store any remaining sauce in the fridge for 1-2 weeks, and use if reheating leftover enchiladas.
Serves 4.

Ground Beef and Twice-Baked Potato Pie

1  lb lean (at least 80%) ground beef
1/4  cup chopped onion
1/4  cup Progresso® plain bread crumbs
1/2  teaspoon dried sage leaves
1/2  teaspoon salt
1  egg
1  package (1 lb 8 oz) refrigerated garlic mashed potatoes
1  cup shredded Cheddar cheese (4 oz)
1/4  cup chopped fresh tomato, if desired
2  slices precooked bacon, chopped, if desired
2  medium green onions, chopped (2 tablespoons), if desired

Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.
Bake uncovered about 50 minutes or until meat thermometer inserted in center of beef mixture reads 160°F. Sprinkle with tomato, bacon and green onions. 
Serves 4.

Stacked Roasted Vegetable Enchiladas

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved
2 cups shredded cheese
sour cream and thinly sliced scallions for garnish, if desired

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
Serves 4-5.

Irish Car Bomb Brownies

For the Brownies:
1 cup flour
3/4 cup unsweetened cocoa powder
1/2 tsp. salt
8 Tb. butter, melted (1 stick)
12 oz. chopped chocolate
1 cup sugar
4 eggs
10 oz. Guinness Beer
For the Bailey Irish Cream Swirl:
8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup Baileys Irish Cream
For the Whiskey Ganache:
16 oz. chopped chocolate
3/4 cup heavy cream
2-3 tsp. Irish Whiskey 

Preheat the oven to 375 degrees F. Line a 9X13 inch baking dish with foil, fitting it around the sides.
Cream the cream cheese and 1/3 cup sugar together until completely smooth. Add 1 egg and 1/4 cup Baileys Irish Cream and beat until smooth. Set aside.
Mix the flour, cocoa powder and salt in a small bowl. Then melt the butter and 12 oz of chocolate together in the microwave, in 30 second increments. Stirring each time.
Beat 1 cup of sugar and 4 eggs together until light and fluffy. Then slowly add the melted chocolate to the egg mixture while the mixer is running.
Slowly add the flour mixture. Scrape the bowl and mix in the beer.
Pour half of the brownie batter into the prepared pan. Top with the Bailey Cream Cheese mixture, then add the rest of the brownies batter. Use a spatula to swirl the two mixtures together.
Bake for 30-40 minutes, until a tooth pick inserted into the middle comes out clean.
Allow the brownies to cool completely in the pan.
Then Pour the heavy cream, Irish Whiskey, and 1 lb. of chopped chocolate in a bowl. Microwave for 1 minutes, the stir until smooth. Microwave another 30 seconds if needed.
Pour over the top of the brownies and smooth with a spatula.
Place in the fridge for the ganache to set.
Using the foil edges, carefully lift the brownies out of the pan. Cut and serve.

Avocado Chicken Parmigiana

2 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve

Place chicken breast in a clear plastic bag, using a rolling pin or meat mallet pound until 0.5cm thick.
Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. 
Coat 1 piece of chicken breast in flour, dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.
Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.
Lightly spray or brush the prepared chicken with oil, bake for 8 minutes (turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius(392°Fahrenheit) fan-forced oven. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
Serve with either garden salad or use it as a main topping on cooked pasta. 
Serves 4.

Chicken Tamale Pie

⅓ cup fat free milk
¼ cup egg substitute
1½ tablespoon taco seasoning, divided
¼ teaspoon ground red pepper
1 (14¾ ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix 
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
2 cups shredded cooked chicken breast
¾ cup shredded white cheese
cilantro and crumbled Cotija cheese for topping
 
Preheat oven to 400°.
Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.

Mexican Lasagna

6 large tortillas
1 lb ground beef
1 packet taco seasoning
1/3 medium onion, diced
1 can enchilada sauce
1 can refried beans
1 1/2 cup cheddar or mexican blend cheese
3  small or medium tomatoes, diced
Cilantro
Black olives
Sour cream
Shredded lettuce 

Cook onions and beef in skillet, when done, drain off grease and stir in taco seasoning, set aside using 2 rectangular baking pans, layer the following. Cover bottom of pans with a thin coat of enchilada sauce.
Cut tortillas into halves, lay in baking pan with straight edges on outside edges of pan.
Use another tortilla to fill in gaps to create a solid tortilla layer. Spread a layer of refried beans on top of tortilla. Pour another layer of enchilada sauce on top of beans. Scoop in a layer of beef and onions.
Shred cheese on top of meat layer. Add in tomatoes and some chopped cilantro and sliced black olives if desired. Create another tortilla layer.
Layer beans, enchilada sauce, meat and onions, cheese, and veggies again. Create a top tortilla layer and spread a coating of enchilada sauce and cheese. Bake lasagna at 350 degrees for 30 - 45 minutes until cheese is melted and tortillas start to crisp. Serve with cold sour cream, lettuce and extra veggies.

Dulce de Leche Cheesecake Bars

For the Crust:
1 pkg graham crackers
2 tablespoons sugar
3 tablespoons butter, melted
For the Filling:
12 ounces (about 1 cup) dulce de leche
2 (8 oz.) pkgs cream cheese, at room temperature
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
For the Glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/4 cup (4 tablespoons) unsalted butter, cut into pieces
2 teaspoons light corn syrup
1 Tbsp chocolate liqueur or heavy cream

Make the Crust. Position an oven rack in the middle position and preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment paper with non-stick spray.
Finally grind the graham crackers with the sugar in a food processor. With the motor running, add the butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then place on a cooling rack to cool for 5 minutes.
Make the Filling. Spread the dulce de leche evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer.
Beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract.
Pour the cream cheese mixture over the dulce de leche layer and spread evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely-about 2 hours.
Glaze the cake. Heat the chocolate, butter, liqueur and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth.  Cool for about 10 minutes.  Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for several hours-or at least 30 minutes before serving.
Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut.

Cinnamon & Sugar Pull-Apart Bread

Dough

2 3/4 cup plus 2 Tbsp. all-purpose flour

1/4 cup sugar

2 1/4 tsp. active dry yeast (1 packet)

1/2 tsp. salt

4 Tbsp. butter

1/3 cup whole milk

1/4 cup water

2 eggs (at room temperature)

1 tsp. pure vanilla extract

Filling

1 cup sugar

2 tsp. cinnamon

1/4 tsp. nutmeg

4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.

In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Cheesey Mushroom Pull Apart Bread

For the mushrooms
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme

For the bread
1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds


For the mushrooms

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.

For the bread

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.

Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Serves 4-6.

Grands!® Biscuit Taco Cups

1 1/2 lb lean (at least 80%) ground beef

1 (15-oz.) can spicy chili beans, undrained

1 package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix

½ cup water

1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1 cup shredded Cheddar cheese (4 oz)

½ cup shredded lettuce, if desired

½ cup chopped tomato, if desired

½ cup sour cream, if desired

½ cup Old El Paso® Salsa, if desire

Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.

Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.

Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.

Top with cheese, lettuce, tomato, sour cream and salsa.

Serves 8. 

Chocolate-Covered Cheesecake Bites

Crust
1  cup graham cracker crumbs
1/4  cup chopped pecans
1/4  cup butter, melted
Filling
2  packages (8 oz each) cream cheese, softened
1/2  cup sugar
1  teaspoon grated orange peel
1/4  cup sour cream
1/2  teaspoon vanilla
2  eggs
Coating
24  oz semisweet chocolate, chopped
3  tablespoons shortening

Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.
In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.
Bake 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.
Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.
In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.
Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.
Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator.

Homemade Mushroom Soup

300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. Serves 2.

Chicken ranch mac & cheese

16 oz. dried pasta
4 Tbsp. unsalted butter
1/4 c. all-purpose flour
1/2 package of bacon
1-2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 c. milk, any fat content
1 pkg. Italian blend shredded cheese; divided
1 c. Monterey Jack shredded cheese or Colby-Jack blend, divided
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dill
1 tsp. salt
pepper, to taste

Cook pasta according to package directions; drain and set aside.
Cook bacon in a large skillet over medium heat, until crisp.  Remove bacon from pan, leaving some drippings in the pan.  Drain bacon on a paper towel.  Add chicken to drippings, increase heat to medium-high and saute until no longer pink.  Set aside.
Melt butter in the same pot you made the pasta in. Whisk in flour. Cook and stir 2 minutes. Add milk to saucepan. Bring to a boil, stirring frequently. Boil for 2 minutes. Stir in most of the cheese.  Reserve a handful of each cheese blend to sprinkle on top of casserole. Add pasta, spices, and chicken and stir to combine.
Spray 9×13 baking pan with nonstick cooking spray. Transfer pasta to baking pan. 
Sprinkle with crumbled bacon and reserved cheeses.  Bake in 350 degree oven for 20-25 minutes, until thoroughly heated.

Cheesy Chicken and Broccoli Bake

1 1/2  cups chopped cooked chicken
1  medium onion, chopped (1/2 cup)
1/4  cup chopped bell pepper
1  box (9 oz) Green Giant® frozen cut broccoli, partially thawed
8  eggs
2  cups milk
1  cup Gold Medal® all-purpose flour
1/4  cup grated Parmesan cheese
3/4  teaspoon salt
3/4  teaspoon dried basil leaves
1/2  teaspoon pepper
1  cup shredded Cheddar cheese (4 oz)
 
Heat oven to 400°F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. Sprinkle chicken, onion, bell pepper and broccoli in baking dish.
In medium bowl, mix remaining ingredients except Cheddar cheese until smooth; pour over chicken mixture.
Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with Cheddar cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Serves 8.

Creamy Pesto-Chicken Casserole

2  cups uncooked radiatore (nugget) pasta (6 ounces)
1/2  cup chopped drained roasted red bell peppers (from 7-ounce jar)
1/3  cup basil pesto
1/4  cup fat-free (skim) milk
1  container (10 ounces) refrigerated reduced-fat Alfredo sauce
2  packages (6 ounces each) refrigerated grilled chicken breast strips, chopped
1/4  cup shredded Parmesan cheese (1 ounce) 


Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.  Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish. Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese. 
Serves 4.

Oreo Cheesecake Cupcakes

22 Oreos: 16 left whole, and 6 coarsely chopped
2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt

Preheat oven to 275 F.
Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
Place 1 whole Oreo in the bottom of each lined cup.
Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream and salt.
Stir in chopped cookies by hand.
Pour the batter into the prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

Artichoke Flatbread with Garlic and Lemon

1/2 recipe pizza dough
1 tbsp extra virgin olive oil
1 6.5-oz can artichoke hearts, drained
4 oz hard, crumbly cheese, such as Ricotta Salata
2 cloves garlic, chopped
1/2 lemon, thinly sliced
salt and pepper to taste
1 handful chopped fresh flat-leaf parsley or basil

Preheat oven to 475 degrees F. Line a baking sheet with parchment paper (or lightly cover with flour). On a lightly-floured surface, roll dough into a 14" oblong shape. Brush dough with olive oil. Scatter dough evenly with artichoke hearts, garlic, cheese lemon slices, salt and pepper.
Bake for 12-15 minutes, until crust is golden brown.

Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling

Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Easy Parmesan Knots

1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
 
Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

Cauliflower Gratin

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided (can be replaced with cheddar)
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
 
Preheat the oven to 375 degrees F.
Bring water to a boil in a large pot over high heat, and add the cauliflower florets. Cook the cauliflower for 5 to 6 minutes, until it’s tender but still firm. Drain, and set aside.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture, and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
Take the pan off the heat, and add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top, and then spread the remaining 2/3 of the sauce evenly on top.
Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
Melt the remaining 2 tablespoons of butter, and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Serves 4-6.

Creamy Lemon Crumb Squares

1 ⅓ cup all-purpose flour

½ teaspoons salt

1 teaspoon baking powder

1 stick (1/2 cup) butter, slightly softened

1 cup brown sugar (lightly packed)

1 cup oats

1 can (14 ounce) sweetened condensed milk

½ cups lemon juice

zest of 1 lemon

Preheat oven to 350 degrees.

Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated then crumble on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool. Makes around one dozen.

Fluffer Nutter Bites

1/2 cup peanut butter
1/2 cup honey
1 cup nonfat dry milk
36 mini marshmallows
1 cup chopped peanuts

 

In a medium bowl, combine the peanut butter, honey and dry milk. Stir until well combined and resembles cookie dough. Take 1/2 Tablespoon of dough and wrap around each mini marshmallow creating a ball with a marshmallow center. Roll each ball in crush peanuts to coat.