I wish I could show you this .. but my husband wolfed it down so fast that I didn’t even get a chance to get a picture!!!
It is so good though. Mouth watering.. (That is if you like jalapenos… which my husband and I love)
It’s simple too which I love.. one pan, easy peasy.
Chicken breasts sliced like butterflys
1/3 of the box cream cheese
1/3 cup cheese
LOTS of jalapenos
a squirt of Ranch dressing
a package of bacon – not cooked!
2 oz block cheese
Mix Cheese, cream cheese jalapenos and ranch dressing together in a bowl.
Once your chicken breasts are cut, lay out your bacon on a plate so that you have 3 strips going left to right and then 3 more strips over the top but going up and down… (So you have a double layer of bacon in the center but if you turn the bacon it looks like an X )
Put one breast on that double layer of bacon. Open the chicken, put a slice of block cheese on the chicken and cover that with the jalapeno mixture. put the chicken back together and then wrap the chicken with the bacon!
Do for all chicken breasts you have…. (I had 3)
bake at 350 degrees for about 30 minutes and whalla! done! 🙂
For easy clean up, I put it in a pan with aluminum foil. 🙂 I didn’t have any sides with this, but potatoes, vegetables…etc. could have worked!!!
1 package devil’s food cake mix
4 squares Baker’s semi-sweet chocolate
¼ cup butter
8 oz Cream Cheese, softened
½ cup sugar
2 cup thawed COOL WHIP Whipped Topping
12-20 OREO cookies, coarsely crumbled
Heat oven to 350ºF.
Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Microwave chocolate and butter in small microwaveable bowl for 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in cool whip and crushed cookies.
Put 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
I haven’t made this Gluten Free yet… but I would hope the only difference is to use Gluten free cake mixes (use 2 of them.. one for bottom, one for top) and then the Gluten free Oreos!
This comes straight from the Betty Crocker recipe (including pic) and it’s one of the best recipes I’ve ever eaten!!
2 T butter
1 medium onion, chopped
1 bag (12 oz) frozen mixed vegetables
1 1/2 cups cut up cooked chicken (I use a lot more)
1 3/4 cups chicken broth1 teaspoon seasoned salt1/2 teaspoon Thyme (I sometimes add in italian seasoning too)
3/4 cup milk
3 T cornstarch
3/4 Bisquick Gluten free mix
1/2 cup milk
2 T melted butter
- Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
- In small bowl, stir all topping ingredients with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture.
- Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Melt butter in microwave & add brown sugar….stir till mixed.
Pour butter/sugar mix into bottom of 9 x 13 pan….spread around
Beat eggs, milk, & vanilla
Lay single layer of Texas Toast in pan
Spoon 1/2 of egg mixture on bread layer
Add 2nd layer of Texas Toast
Spoon on remaining egg mixture
Cover & chill in fridge overnight
Bake at 350 for 45 minutes (covered for the first 30 minutes)
Sprinkle with powdered sugar
Serve with warm maple syrup
Side Note: I have NOT tried this with my gluten free bread. I’m sure it would work, but just have not tried it.
2 cups water
2 cups raisins
1 cup unsweetened apple sauce
2 tbsp liquid sweetener
3/4 cup cooking oil
1 tsp soda
2 cups flour (I use GF baking flour w/ a pinch of xanthum gum)
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
Cook raisins in water until tender.
Drain the remaining water and cool to lukewarm.
Now add the raisins, applesauce, beaten eggs, liquid sweetener, cooking oil and mix well.
Blend in the other ingredients and mix well.
Pour into greased loaf pan. Bake about 1 hour at 350 degrees.
6 green bell peppers
1 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef or chuck
1 1/2 cups cooked long-grain rice
shredded cheese, about 1/2 to 3/4 cup, optional
Directions for stuffed peppers with ground beef and rice
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.
3 pounds chicken breasts (cooked & cut into bite size pieces)
1 pound Italian sausage
2 jars or spaghetti sauce (I use Hunt’s in the can – cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like (I use tinkyada rice pasta)
2 packages of cheese
2 large bell peppers – red & green, cut into chunks
Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don’t over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won’t all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly.