Jalapeño Popper Dip–Stuffed Chicken

Credit: https://www.buzzfeed.com/robertbroadfoot/get-spicy-with-jalapeno-popper-dip-stuffed-chicken-breasts?utm_term=.eyBWvvqbZ8#.lirPQQdkY3


Servings: 3

1 jalapeño, diced

2 ounces cream cheese

½ cup cheddar cheese

3 chicken breasts, boneless and skinless

Salt, to taste

2 cups flour

2 eggs, beaten

2 cups bread crumbs

1 cup oil for frying


1. In a medium bowl, mix cream cheese, cheddar cheese, and diced jalapeño.

2. Cut a pocket into the side of each chicken breast. Stuff the pockets evenly with the jalapeño mixture.

3. Press the edges of the chicken together to seal the pocket.

4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.

5. Dip the stuffed chicken in the flour, then the egg, then the bread crumbs, coating it evenly.

6. Heat the oil in a large pan over medium heat. Preheat the oven to 350˚F/180˚C.

7. Fry the chicken until golden brown on both sides.

8. Transfer the chicken to a baking dish, then bake for 20 minutes.

9. Serve!

Slow Cooker Sausage Tater Tot Casserole


  • 1 (32 oz.) bag frozen tater tots, thawed
  • 2 (15 oz.) cans condensed cream of chicken soup
  • 16 oz. smoked sausage or chorizo, diced
  • or
  • 2 cups diced ham
  • 4 cups cheddar cheese, grated
  • Kosher salt and freshly ground pepper, to taste
  • Green onion, chopped, garnish


  1. Spray crock pot with non-stick spray
  2. Layer bottom of crock pot with 1/2 bag of tater tots.
  3. Sprinkle 1/2 diced ham or sausage
  4. Mix 2 cups shredded cheese and 1 can condensed soup.
  5. Repeat layer
  6. Place lid on slow cooker and cook on HIGH for 2-3 hours, or until tater tots are tender.

Cheese and Garlic Crack Bread



  1. Preheat the oven to 180C/350F.
  2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  3. Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
  4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
  5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
  6. Serve immediately.


Totsagna Recipe



  • 1 lb. Ground beef or Ground Turkey
  • 1 tsp. garlic powder
  • 1 jar marinara sauce (24 oz.)
  • 1 c. water
  • 2 c. shredded mozzarella cheese
  • 1/2 c. grated Parmesan cheese
  • 1 container low-fat ricotta (15 oz.)
  • 1 egg, beaten
  • 1 bag frozen Tater Tots


  1. Heat the oven to 350° F.
  2. Brown the ground beef on a skillet over medium-high heat. As it cooks, sprinkle on the garlic powder, mixing it into the meat. Break up the meat with a wooden spoon or spatula into small crumbles.
  3. Once it’s browned, drain any excess grease and return the meat to the skillet. Add the marinara sauce, then add the water to the skillet to thin out the sauce. Stir the sauce until it’s combined, then turn off the burner.
  4. In a large mixing bowl, combine 1 cup mozzarella, 1/4 cup grated parmesan, all of the ricotta, and the egg.
  5. Pour enough meat sauce to lightly coat the bottom of a 13″x9″ pan. Top with a layer of tater tots, then the ricotta mixture, and a layer of meat sauce. Cover with another layer of tots, add more meat sauce, then sprinkle on the remaining mozzrella and parmesan cheese.
  6. Bake in the oven for 45 minutes, or until the cheese has melted and the tots are lighly browned.

Crockpot Chicken Noodle Soup

– 1-lb boneless skinless chicken breast, cubed

– 1/2 lb carrots, peeled and diced
– 1 cup celery, diced
– 1 small yellow onion, diced
– 1 teaspoon garlic powder
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1 bay leaf1/4 teaspoon pepper
– 8 oz wide egg noodles
– 8 cups chicken broth

Add 8 cups of chicken broth to ingredients and cook on low for 6-8 hours. Add 8 oz of wide egg noodles and cook for additional 30 minutes. Remove bay leaf before serving.

Grands!™ Monkey Bread

CREDIT: https://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19


cup granulated sugar
teaspoon cinnamon
cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits 
cup chopped walnuts, if desired 
cup raisins, if desired
cup firmly packed brown sugar
cup butter or margarine, melted

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm

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