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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Crab Cakes with Lemon Aioli

What You'll Need

• For the lemon aioli:
• 1 cup mayonnaise (purchased or homemade)
• Finely grated zest of 1 lemon
• 2 Tbs. fresh lemon juice
• 1 clove garlic, minced
• Fine sea salt and freshly ground pepper, to taste
• For the crab cakes:
• 1 lb. fresh-cooked lump crabmeat
• 3/4 cup panko or other dried bread crumbs
• 1 egg, beaten
• 1 Tbs. Dijon mustard
• 2 tsp. Worcestershire sauce
• 1/4 tsp. hot pepper sauce
• 1 Tbs. chopped fresh flat-leaf parsley
• 1/2 cup canola oil
• Lemon wedges for serving

How to Make It

1. To make the aioli, in a small bowl, mix together the mayonnaise, lemon zest and juice and garlic. Season with salt and pepper. Set aside 1/4 cup of the aioli. Cover and refrigerate the remaining aioli until serving.
2. Line a rimmed baking sheet with parchment paper. To make the crab cakes, pick over the crabmeat for shell shards and cartilage. In a bowl, mix together 1/4 cup of the panko, the reserved 1/4 cup aioli, the egg, mustard, Worcestershire sauce, hot pepper sauce and parsley. Add the crabmeat and mix gently until combined. Divide the mixture into 8 equal portions and shape each portion into a thick cake. Spread the remaining 1/2 cup panko in a shallow dish. Coat the cakes evenly with the panko, and transfer to the prepared baking sheet. Refrigerate for 15 minutes.
3. In a large frying pan, heat the oil over medium-high heat until it shimmers. Add the cakes and cook until the undersides are golden brown, 2–3 minutes. Flip the cakes and cook until the other sides are golden brown, about 2 minutes more. Using a slotted spatula, transfer to paper towels to drain briefly.
4. Serve the crab cakes at once with the lemon wedges and pass the remaining lemon aioli on the side. Serves 4.

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Strawberry Chocolate Chunk Ricotta Pancakes

What You'll Need

• 3 large eggs, separated
• 1 cup whole milk ricotta cheese
• 3 tablespoons almond milk (yes, you can use whole cow's milk here instead)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 2/3 cups + 2 tablespoons all-purpose flour
• 1 cup strawberries, sliced
• 3 ounces dark or milk chocolate, chopped into small chunks
• 4 tablespoons butter, for the pan

How to Make It

1. In a large bowl whisk together the egg yolks, ricotta cheese, milk, sugar, salt, vanilla, and baking powder.
2. In a separate large bowl add flour, strawberries, and chocolate and toss to combine, making sure berries are fully coated in the flour.
3. Add flour mixture to cheese mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
4. Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
5. With a rubber spatula fold egg whites into flour/cheese mixture, stirring until fully incorporated.
6. Melt 1 tablespoon of butter in a large skillet over medium heat.
7. Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
8. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
9. Top pancakes with syrup, strawberries, chocolate, or anything else your heart desires! Serve at once.

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CROCK POT BUFFALO RANCH PULLED CHICKEN

What You'll Need

• 5 Frozen ***B/S***Chicken Breasts
• 1/2 Tbsp Dried Parsley
• 1 tsp Garlic Powder
• 1 Tbsp Onion Powder
• 1/2 tsp Dried Thyme
• 1/4 tsp Salt
• 1 packs dry ranch dressing
• 1 C Frank's Red Hot Sauce

How to Make It

1. Place frozen chicken breasts into the slow cooker.
2. Mix together all remaining ingredients in a bowl.
3. Pour sauce over frozen chicken breasts and turn to low.
4. Cook for about 5 hours.
5. Using two forks or tongs, shred chicken.
6. ***B/S means boneless n skinless, you don't have to use frozen, you can use regular boneless chicken breast

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QUICK CHICKEN SOUP

What You'll Need

• 1/2 of medium onion, chopped
• 1 bag of egg noodles (you can use either medium or wide)
• 2 cans of cooked chunk chicken breast (I like the Tyson brand), strained
• 1 can of sliced carrots, strained
• Water
• Chicken Bouillon cubes
• Parsley Flakes

How to Make It

1. – In a large soup pot, saute onion in olive oil until translucent.
2. -Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth.
3. -Bring to a rolling boil and add bag of egg noodles.
4. -Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally.
5. -Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.)
6. -Sprinkle parsley flakes on top and serve!!! (Don’t skip out on the parsley flakes- it really adds to the « homestyle » look of the soup.

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Deviled Egg Spread

What You'll Need

• 1 dozen large eggs
• 2 tablespoons white vinegar
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• Salt & pepper
• Paprika for dusting

How to Make It

1. Perfect Hard Boiled Eggs
2. In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.
3. Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

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CORN NUGGETS

What You'll Need

• 1 (11 ounce) can creamed corn
• 1 (11 ounce) can whole kernel corn, drained
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 egg white
• 2 tablespoons milk
• salt and pepper to taste
• 3 cups vegetable oil for deep frying

How to Make It

1. In a medium bowl, stir together the creamed corn and dried whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the mixture onto the sheet corn, and freeze Until firm, About 3 hours. Heat one inch of oil to 350 degrees F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and fry in hot oil Quickly Until golden brown. Remove to paper towels to drain.

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Pink Cloud Salad

What You'll Need

• 20 ozs crushed pineapple
• 3 ozs cherry (jello)
• 1/2 cup cold water
• 16 ozs cottage cheese
• 9 ozs cool whip
• 1/2 cup chopped pecans

How to Make It

1. In a large sauce pan mix the pineapples and cherry jello, bring to a boil,add 1/2 cup cold water
2. Let mixture Chill until soft set,fold in cottage cheese, cool whip&pecans
3. Chill until congealed firm
4. And then enjoy!

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Beef Stew

What You'll Need

• 3 Tbsp olive oil
• 2 lbs cubed beef stew meat (1 1/4 ")
• 1 med onion, diced
• 3 garlic cloves, minced
• 12 oz beer (pale lager)
• 3 1/2 c beef broth
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 1/2 tsp sugar
• 1/2 tsp paprika
• 8 new potatoes (1 1/2 "-2" diameter), quartered
• 4 carrots, sliced diagonally
• 3 Tbsp all-purpose flour
• Finely chopped fresh parsley (optional)
• Crusty bread (optional)

How to Make It

1. 1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in two batches, brown meat on all sides, 6 minutes. Remove to plate.
2. 2. Add onion to pot and reduce heat to low. Cook, stirring, until, softened, 3 minutes. Add garlic and cook, stirring, 1 minute.
3. 3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.
4. 4. Return beef to pot. Until meat is tender simmer 1 1/2 to 2 hours.
5. 5. Stir in potatoes and carrots. Simmer vegetables are tender Until and meat is very tender, 30 to 40 minutes longer.
6. 6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer Until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired

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