Chicken-Parmesan Bundle

I found this recipe on kraftrecipes.com. I really enjoyed it, Blake (my 7 year old) loved it, Terry (the hubs) said it was "ok", Damon (my 1 year old) ate it all up, and Ashlyn (my 4 year old) wouldn't even try it. So you and your family may or may not like it, but I thought I would share it anyway...

What You Need

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened (make sure you soften well, my wasn't very soft and it was a pain in the you know what to mix.)

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained (I just used baby spinach leaves and chopped them up, cause thats what I already had.)

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp.  KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1   egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups  spaghetti sauce, heated

Make It

HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Chicken Taco Soup

Uh yeah, I like cheese. A lot.

Ingredients

• 1 onion, chopped (or onion flakes, gives flavor without the big chunks)
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) chicken broth (original recipe called for beer, I guess you can try that if you want...)
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

 -A bunch of the reviews said to add chili powder and Cumin so I threw a little of both in.
-I didn't have time to put it in the crock pot so I boiled the chicken, shredded it, and then heated everything on the stove. It was still amazing.
-I added cilantro on mine and it was DELISH!

Garlic-Ranch and Veggie Pizza

I was craving Papa Murphy's Pizza like this, so I looked up a mock recipe on the Internet........pretty good! 

Garlic Ranch Pizza:

Pizza dough

1 Cup Ranch

1 Tbs Fresh minced garlic

Mozzarella cheese

Cooked shredded chicken

Veggies:  I put zucchini, spinach, mushrooms, tomatoes, and artichokes.  I would have loved to put onions on, but my husband hates them.  Olives and peppers would be good too, just put on whatever you like. 

Preheat oven to 375.  Roll out dough and partially bake for about 15-20 minutes, until crust begins to brown.  Mix Ranch and Garlic together and spread over crust.  Add topping and bake until hot and bubbly. 

SOFT Sugar Cookies

This is the recipe I've been searching for for years!  These are SO SOFT and good and PERFECT! 

SOFT SUGAR COOKIES

1 cup sour cream
1 cup butter
2 cups sugar
3 eggs
6 cups flour, approximately
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla
1/2 tsp. salt

Cream butter and sugar.  Add eggs, vanilla, and sour cream.  Add dry ingredients, mix thoroughly (it will be sticky, don't add too much flour).  Chill in the fridge 2-3 hours.  Roll dough out, cut into shapes. (I left my dough pretty thick, at least 1/2 inch, when I rolled it out.  And try to work and roll the dough as LITTLE as possible after you chill it.)  Bake at 350 for 10-12 minutes. (Watch them, and don't let them over cook, and they will be perfect.) Cool and frost with icing. 

Nick’s Chicken Strips

Basic fried chicken strips only better than you’ve ever had them before!

Ingredients

• Prep Time 5 Minutes
• Cook Time 10 Minutes

• 1 pound Chicken Breasts
• 1 cup Flour
• 1 pinch Salt And Pepper
• 1 pinch Season-All
• ½ cans Lemon Lime Soda, Such As Sprite (from A 12 Ounce Can)
• 2 whole Eggs
• ½ cups Vegetable Oil

Preparation Instructions

Cut chicken breasts into strips. Mix flour with salt, pepper, and season all to taste. In a separate bowl, mix Sprite and beaten eggs.

Heat part of vegetable oil on medium heat- use just enough to cover the bottom of your pan.

Once oil is heated, dip chicken strips into egg mixture first, then flour mixture and then fry until each side is golden brown and the internal temperature is 165 degrees or more.

Let strips drain on paper towels.

Banana Chocolate Chip Muffins

These probably aren't going to win any awards for "best banana muffins ever to grace our earth", but they taste awesome with less sugar and fat than your standard banana muffin.  Which is a big win if you want to feed these to your kids frequently!

• Prep Time 15 Minutes
• Cook Time 15 Minutes

Ingredients

• ¼ cups Sour Cream
• ¼ cups Sugar
• 1 whole Egg
• ¾ teaspoons Vanilla
• 1 cup Flour
• ¾ teaspoons Baking Soda
• 3 teaspoons Baking Powder
• 1-½ whole Ripe Bananas
• ½ cups Chocolate Chips

Preparation Instructions

1. Preheat oven to 375 F and grease a muffin tin (or paper muffin liners can be used).

2. Mix together the sour cream, sugar, egg, and vanilla in a medium bowl.

3. Sift together the flour, baking soda, and baking powder in a second medium bowl.

4. Add the dry ingredients to the wet and mix well.

5. Mash the bananas in a bowl, and add the bananas and chocolate chips to the batter and mix thoroughly.

6. Drop into the muffin tins, and bake for approximately 15 minutes, or until a toothpick comes out clean.

7. Enjoy! They are so good when they are warm out of the oven.

Pear Flip-Flop

Pic from google images

I had a whole lot of pears from my Bountiful Basket that I needed to use up. So when I saw this recipe in the newspaper, I had to try it. (It was in the Parade section and the author is Dorie Greenspan.) It's delicious! It's similar to an apple crisp, but the pears give it a different flavor. Enjoy!

4 1/2 Tbsp butter
3/4 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
pinch of salt
1 1/4 tsp vanilla
1 1/2 cups sliced or diced pears
powdered sugar, for dusting

Preheat oven to 350. Melt the butter in a 9-inch pie plate. Mix dry ingredients, then add wet ingredients. Pour batter over the hot butter. Then place the pears on top.
Bake 45 minutes or until a toothpick comes out clean. Cool and then dust with powdered sugar.
(The pears sink to the bottom, which is why it's called Pear Flip-Flop.)