Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

What You'll Need

• 1 lb boneless, skinless chicken breasts
• 4 oz pepper jack cheese, shredded
• 1 cup frozen spinach, thawed and drained
• 2 tbsp olive oil
• 1 tbsp Italian style bread crumbs
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Lots of toothpicks (soaked in water for 5 minutes before using)

How to Make It

1. Preheat oven to 350F
2. Flatten the chicken to 1/4-inch thickness.
3. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
4. 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.
5. 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. Be sure to count how many total toothpicks were used!
6. Brush each chicken breast with the olive oil. Sprinkle the bread crumbs evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). 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 thick slices.

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APPLE PIE CUPCAKES

What You'll Need

• 2 tablespoons unsalted butter
• 2 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons packed brown sugar
• TOPPING
• Juice of half lemon (about 1 1/2 tablespoons)
• 1/4 cup all purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup chopped walnuts
• BASE
• 1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls
• GARNISH
• whipped cream (from 7oz aerosole can)
• caramel-flavored syrup (from 22oz-bottle)

How to Make It

1. 1. Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
2. 2. In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
3. 3. Meanwhile, in small bowl, mix Topping ingredients with fork or hands until crumbly. Set aside.
4. 4. Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup.
5. 5. Divide Apple Filling evenly onto rolls in muffin cups. Divide Topping evenly over Filling.
6. 6. Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.
7. 7. Serve cupcakes topped with whipped cream and a drizzle of syrup

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Carrot Cake Poke Cake

What You'll Need

• The 9x13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)
• 14 oz sweetened condensed milk
• 8 oz Cool Whip
• 10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn't)
• 6 oz (half a tub) of whipped cream cheese (must be whipped)
• Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you'd like)
• Approx. 1 cup chopped pecans (sprinkle on as much or as little as you'd like)

How to Make It

1. Leave the cake in the dish it was baked in-- this is not a free standing cake.
2. Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.
3. In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.
4. Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
5. Refrigerate for at least 4 hours, really overnight is best.
6. Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).
7. Notes about this recipe:
8. Cool Whip Frosting is not the same as cool whip. But you can find it right beside the cool whip in the freezer section of your grocery store.
9. You will not be able to stop eating this. Just a fact.

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Crockpot Sweet Baby Ray,s Barbecue Chicken

What You'll Need

• 4-6 pieces boneless skinless chicken breasts
• 1 bottle Sweet Baby Ray,s BBQ sauce
• 1/4 cup vinegar
• 1 tsp. red pepper flakes
• 1/4 cup brown sugar
• 1/2 - 1 tsp. garlic powder

How to Make It

1. Mix BBQ sauce with all ingredients listed under it.
2. Place chicken in crockpot. pour sauce over it
3. Cook on LOW for 4-6 hours.

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Pineapple Dream Dessert

What You'll Need

• Crust:
• 2 1/2 cups graham crumbs (2 sleeves)
• 1/2 cup unsalted butter
• Layers:
• 2 cups of powdered sugar, sifted
• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 8 oz container Cool Whip
• 20 oz can crushed pineapple, drained well

How to Make It

1. Preheat oven to 300 F.
2. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
3. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
4. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

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BROWNIE FUDGE TRIFLE

What You'll Need

• 1 pkg. chocolate fudge instant pudding + 2 cups cold milk
• brownies, cut into cubes
• whipped cream (Reddi Whip or Cool Whip works, too)
• chopped candy

How to Make It

1. Make the pudding.
2. In individual dishes or a trifle dish, layer pudding, brownies, whipped cream, candy, and repeat, ending with whipped cream and candy.

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Crispy Honey Chicken

What You'll Need

• For the sauce-
• 1/2 cup honey
• 2 tablespoons low sodium soy sauce
• 1/8 teaspoon sesame seed oil
• 1 dash of red pepper flakes
• 1 tablespoon apple cider vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water
• For the chicken-
• 2 breasts of chicken, cut into 1 1/2" cubes
• 1 1/2 cups flour
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon onion powder
• 1 cup buttermilk
• peanut or canola oil for frying

How to Make It

1. In a saucepan over medium heat, add the honey, soy sauce, sesame oil, red pepper flakes and apple cider vinegar. Whisk and bring to a boil.
2. In a separate bowl stir together the cornstarch and water. once the mixture is boiling, while continuing to whisk, slowly add the cornstarch mixture. Bring back to a boil and then turn down to simmer for 10 minutes. Remove from the heat and allow to finish thickening. the sauce will be only a little thick, as too thick will be hard to toss the chicken in and will taste too much like cornstarch.
3. Meanwhile, heat the oil in a cast iron dutch oven over medium high heat (or we do just over medium). now, toss the chicken in the four, then the buttermilk and back into the flour. once the oil is hot cook the chicken, turning occasionally until golden and cooked through, about 3-5 minutes. drain on a paper towel and then toss in the sauce and serve over sticky rice.

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