Crock Pot Cheesy Chicken

Crock Pot Cheesy Chicken
1 Cup of Chicken Stock
1 Cup of Colby Jack Cheese
1 Green Pepper Diced
1 Red Pepper Diced
1 pound of Chicken Breast ( skinless, boneless)
½ teaspoon red pepper flakes
8 oz of cream cheese
Pinch of cayenne pepper
½ teaspoon of pepper
½ teaspoon of salt
½ teaspoon of garlic powder
½ teaspoon of onion powder
Optional - Rice ( cooked)
Set you crock pot to low - add all ingredients except Colby Jack Cheese. Cook for 6 hours
Add Colby Jack Cheese and cook for 1 - 1.5 hours.  Shred the chicken -- should be VERY easy to do at this point. Mix and serve over rice.

Caramel Apple Pudding Dessert

Caramel Apple Pudding Dessert
For the Crust:
2 cups crushed graham cracker crumbs
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
For the First Layer:
1 ( 8 ounce) cream cheese, softened
1/4 cup granulated sugar
1/4 cup milk
1 cup whipped topping
For the Second Layer:
3 cups cold milk
2 (3.4 ounce) instant butterscotch pudding mix
1/4 cup caramel ice cream topping
1/4 cup toffee bits
For the Third Layer:
1 1/2 cups whipped topping
For the Top Layer:
1 medium Red Delicious apple, chopped
1 medium Granny Smith apple, chopped
1/3 cup dry roasted peanuts, chopped
1/4 cup toffee bits
1/4 cup caramel ice cream topping
For the Crust:
In a small bowl, mix together the graham cracker crumbs, sugar and cinnamon.  Pour melted butter over cracker mixture, stir to combine.  Pour into a 9x13-inch baking dish sprayed with non stick cooking spray.  Press onto the bottom of the baking dish.  Place in refrigerator while making the first layer.
For the First Layer:
In a medium bowl beat the cream cheese, sugar and milk until smooth.  Fold in whipped topping; spread over crust.  Place back in the refrigerator while making the second layer.
For the Second Layer:
In a large bowl, whisk the milk and pudding for 2 minutes; let stand for 2 minutes or until soft-set.  Stir in the caramel topping and toffee bits.  Pour over the cream cheese layer; spread evenly.
For the Third Layer:
Spoon whipped topping onto the pudding layer; spread evenly.  Cover and refrigerate for at least 4 hours or until filling is firm.
For the Top Layer:
Just before serving, top with apples; sprinkle on the peanuts and toffee bits.  Drizzle on the caramel topping.

Creamy Italian Chicken

Creamy Italian Chicken
1 16oz bottle Italian salad dressing (about 2 cups)
1 package Italian salad dressing mix
2 8oz packages cream cheese, softened
2 cans condensed cream of chicken soup
3-4 pounds skinless, boneless chicken breasts or thighs
shredded parmesan cheese (optional)
In large bowl, whisk together Italian dressing, dressing mix, cream cheese, and cream of chicken soup until smooth.  Place contents into slow cooker; cook on low for 3-4 hours until chicken is cooked through.  Or, if preferred, thaw and bake in shallow dish at 350 degrees for 30 minutes, then sprinkle with parmesan cheese and broil for several minutes until cheese is lightly browned and bubbly. Serve over pasta.

Chicken Tamale Casserole

Chicken Tamale Casserole
2 1/4 Cup - Preshredded 4 Cheese Mexican Blend Cheese, Divided
1/3 Cup - Milk
1 - Large Egg
1 Teaspoon - Ground Cumin
1 (14.75 Ounce) Can - Cream Style Corn
1 (8.5 Ounce) Box - Corn Muffin Mix (I Used Jiffy)
1 (4 Ounce) Can - Chopped Green Chiles
1 (10 Ounce ) Can - Red Enchilada Sauce-I Used Mild
2 -3 Cups - Shredded, Cooked Chicken
1/4 Cup - Green Onions, Thinly Sliced
Preheat oven to 400°.  Spray a 13 x 9 inch baking dish with nonstick cooking spray.  Combine 1/4 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.  Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 2 cups cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces.

Roasted Balsamic Sweet Potatoes

Roasted Balsamic Sweet Potatoes
¼ cup decent balsamic vinegar
1 tbsp packed dark brown sugar
¼ cup butter
1 tsp salt
3-4 large sweet potatoes peeled and chopped into 1/2-inch cubes
Heat oven to 400 degrees. In large skillet bring vinegar and sugar to a boil. Reduce till sauce starts to thicken. Add butter and salt. Over medium heat mix till even. Place potatoes in pan and toss with sauce. Spread mixture into a baking pan and roast stirring occasionally till potatoes are slightly browned on edges, about 40 minutes. Serve immediately.

Souper Spaghetti

Souper Spaghetti
1 pound lean ground beef
1/2 cup chopped onion
1 small green sweet pepper, chopped
1/2 cup chopped celery (1 stalk)
1 medium carrot, chopped
2 cloves garlic, minced
2 1/2 cups water
2 (14 1/2) ounce cans diced tomatoes
1 jar spaghetti sauce
1 tablespoon sugar
1/2 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
dashed crushed red pepper
2 ounces spaghetti, broken into 2-inch pieces
In large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink. Drain off excess fat.  Add water, undrained tomatoes, spaghetti sauce, sugar, and seasonings. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately.

Greek Pasta Salad

Greek Pasta Salad
1 pound rotini
1 pound boneless skinless chicken breasts
1 red bell pepper -- chopped
2 1/4 ounces black olives -- sliced
4 ounces feta cheese -- drained & crumbled
3 green onions -- finely sliced
16 ounces Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook for 30 min. or until juices run clear. Cool and remove skins.  Or, you can cook chicken in frying pan until cooked through. Cut into bite size pieces.  Cook noodles and drain. Add all ingredients and mix well. Use only about half the bottle of dressing and then put the rest on the table in case someone wants more.

Creamy Hamburger & Potato Casserole

Creamy Hamburger & Potato Casserole
1 pound lean ground beef
2 (10.75 ounce) cans condensed cream of mushroom soup, divided
4 (4 ounce) cans sliced mushrooms, drained
1 cup milk, divided
1/2 teaspoon seasoned salt
ground black pepper to taste
4 cups peeled and thinly sliced potatoes
1/2 cup shredded Cheddar cheese
3/4 cup French-fried onions
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.  Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.  Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes.  Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef.  Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer.  Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.

Creamy Italian Pork Chops

Creamy Italian Pork Chops
6-8 boneless pork loin chops (or boneless chicken breasts)
pepper to taste
1 envelope dry Italian dressing mix
1  (7 oz.) can sliced mushrooms, drained (optional)
1 (10  3/4 oz.) can of cream of chicken soup
1 (10  3/4 oz.) can of cream of mushroom soup
1 (8 oz.) pkg. cream cheese, softened
1 cup water
parsley for garnish (optional)
 Spray a large slow cooker (5 to 6 quarts) with nonstick spray.  Lay the pork chops (or chicken in the bottom).  Sprinkle with black pepper to taste.    Sprinkle with the dry Italian seasoning mix.  Place the mushroom slices even over the top of the meat.  In a bowl mix the soups and cream cheese.  Pour evenly over the meat and mushrooms.  Pour the cup of water around the edges of the meat.  Cook on low for 7-8 hours or on high for 4 hours.  When done, stir the gravy around to mix it well.  Serve over rice.

Elvis Pie

Elvis Pie
1  large prepared graham cracker pie crust (the extra large one with 2 extra servings)
4 oz. semi sweet chocolate chips
2 cups heavy whipping cream divided
1 (8 oz.) pkg. cream cheese, softened
1 cup creamy peanut butter
1/2 cup firmly packed brown sugar
1 cup confectioners sugar
2 tsp. vanilla
2 large bananas, sliced thin
Garnishes
additional sweetened whipped cream
additional melted chocolate or chocolate syrup
Place the chocolate chips and 1/2 cup of the whipping cream in a glass bowl and microwave for 1 minute.  Stir until smooth.  If not melted, microwave for another minute.  Pour melted chocolate into the pie crust.  Place the cream cheese, peanut butter, brown sugar,  confectioners sugar and 1/4 cup of the cream in a mixing bowl.  Beat with an electric mixer until light and fluffy.  In another bowl, beat the rest of the cream and the vanilla until stiff peaks form.  Fold the whipped cream into the peanut butter mixture and lightly stir to combine.  Arrange the banana slices over the chocolate layer in the pie crust.  Evenly spread the whipped peanut butter mixture over the bananas.  Cover and chill in the refrigerator for at least 5-6 hours or even overnight!  Drizzle each piece with additional melted chocolate or chocolate syrup!  Add a dollop of whipped cream for an extra wow!

Sun Dried Tomato Chicken Alfredo

Sun Dried Tomato Chicken Alfredo
1 lb. pasta (bow tie, penne, rotinni)
3 cups chopped chicken
1/2 cup chopped sun dried tomatoes ( the ones packed in oil are best)
1 jar of Alfredo sauce
8oz. cream cheese
3 cups half an half
1 Tbs. butter
1  1/2 cups Parmesan cheese
1 tsp. garlic powder
1/2 tsp. black pepper
seasoned salt
Sprinkle the chicken breasts or tenders with garlic powder, seasoned salt and black pepper and roast until done.  Soften cream cheese either by leaving it out on the counter or placing in the microwave for 30 seconds or so.  Add the jar of Alfredo sauce, 3 cups half and half, 1 Tbs butter.  Microwave for 1 minute and then whisk in 1 cup Parmesan cheese until it is all blended well.  Add 1 tsp. of garlic powder and 1/2 tsp. black pepper and stir. This seems like a lot of sauce but the pasta really soaks it up.  Cook the pasta in salted water until it is al dente and drain well.  Don't overcook because you will be baking it.  Mix with sauce and chicken you have chopped in bite sized pieces into the pasta. Chop the sun dried tomatoes into small pieces and stir in.   Pour into a 9" x 13" baking dish sprayed with cooking spray.   Sprinkle with the rest of the Parmesan cheese and bake in a preheated 350 degree oven for 30 minutes.

Carrot Salad

Carrot Salad
1 pound carrots, grated
1 cup crushed pineapple
1/2 cup raisins
1 tablespoon honey
2 tablespoons mayonnaise, or to taste
1 dash lemon juice
In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Buffalo Chicken Casserole

Buffalo Chicken Casserole
1/2 cup uncooked regular long-grain white rice
1 cup water
1 tablespoon olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
2 medium stalks celery, thinly sliced (1 cup)
1 can (14.5 oz) stewed tomatoes, undrained
1/2 cup buffalo wing sauce
1/4 cup blue cheese dressing
1 1/2 cups of mozzarella cheese
Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.  Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).  Bake 25 to 30 minutes or until hot in center.

Shrimp & Grits Casserole

Shrimp & Grits Casserole
4 cups chicken broth
1/2 teaspoon salt
1 cup regular grits
1 cup shredded sharp cheddar cheese, divided (4 ounces)
1 cup shredded monterey jack pepper cheese (4 ounces)
2 tablespoons butter or 2 tablespoons margarine
6 green onions, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 lb fresh small shrimp, peeled and cooked
1 (10 ounce) can diced tomatoes and green chilies, drained
1/4 teaspoon salt
1/4 teaspoon pepper
Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.  Cover, reduce heat, and simmer 20 minutes.  Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.  Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.  Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.  Pour into a lightly greased 2-quart baking dish.  Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.  Bake at 350° for 30 to 45 minutes.

French Onion Chicken Noodle Casserole

French Onion Chicken Noodle Casserole
4 cups cooked chopped chicken
2 cans cream of chicken soup
16 oz container French Onion Dip
1 cup cheddar cheese
12 oz egg noodles
1 cup crushed French fried onions
Cook egg noodles according to package directions, drain.  Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.  Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles.  Pour mixture into prepared pan. Top with crushed french fried onions.  Bake for 25-30 minutes, until heated through.

Pineapple-Carrot Salad

Pineapple-Carrot Salad
1/2 cup raisins
2 cups pineapple tidbits, drained
1 pound carrots, grated
1 cup pineapple yogurt
2 tablespoons white sugar
1/8 teaspoon salt
Soak raisins in hot water for 30 minutes. Drain and dry.  In a mixing bowl, combine the raisins, pineapple and carrots.  Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.

Ranch House Crock Pot Pork Chops

Ranch House Crock Pot Pork Chops
4-6 boneless Pork Chops, 1/2 inch thick
2 (10 ounce) cans Cream of Chicken soup
1 packet Ranch seasoning mix
Dried Parsley for sprinkling (optional)
Place pork chops in the bottom of crock pot. Pour the soups over the chops and then sprinkle with ranch seasoning packet. Close the lid and cook on low for 6 hours, or on high for 4 hours. Serve each pork chop with the gravy from the crock pot, a sprinkle of dried parsely and some mashed potatoes!

3 CHEESE LASAGNA ROLLS

3 CHEESE LASAGNA ROLLS
9 Lasagna noodles
2 large Chicken breasts, cooked & shredded
1 jar (16oz) Alfredo sauce
1 jar (26oz) Spaghetti sauce
2 T grated Parmesan Cheese
3 oz Chive & Onion Cream Cheese
1/2 tsp Garlic Powder
1 cup shredded Mozzerella Cheese
1/4 tsp dried Basil
Preheat oven to 375 degrees. Start by boiling your lasagna noodles in a large pot. Cook according to package directions. Drain and then place lasagna noodles on a foil lined cookie sheet.  In a large bowl add your cooked, shredded chicken, garlic powder, parmesan cheese and cream cheese. Mix. Pour in alfredo sauce and mix all together well.  Pour one cup of the spaghetti sauce in the bottom of a 2.5 quart baking dish. Spread chicken alfredo mixture onto one lasagna noodle about 2/3 of the way up. Roll noodle up. Place in dish. Repeat with all remaining noodles. Once all rolled and in dish, cover with remaining spaghetti sauce. Sprinkle with shredded mozzerella cheese and basil.  Bake, uncovered for 25-30, or until Hot & Bubbly!

STUFFED FRENCH BREAD

STUFFED FRENCH BREAD
1 loaf french bread
1 pound lean ground beef
2 Tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)
Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.  Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.  Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.  Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

Pumpkin Spice Cake

Pumpkin Spice Cake
1 pkg. plain spice cake mix
1 pkg. (3.4 oz) vanilla instant pudding mix
1 C. pumpkin, canned or mashed fresh
1/2 C. vegetable oil
1/2 C. water
3 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Preheat oven to 350 F.  Lightly mist baking pans with spray and set aside.  Place the cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon, and ginger in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.  The batter should look thick and well blended.  Pour the batter into the prepared pans, smoothing it out with the rubber spatula.  Place the pans in the oven.  Bake the cake until it springs back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 32-35 minutes.  Remove the pans from the oven and place it on a wire rack to cool for 20 minutes.  Frost with cream cheese frosting, or frosting of choice.

Baked Ziti

Baked Ziti
1 (16 ounce) package ziti pasta
1 egg, lightly beaten
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1 (28 ounce) jar meatless spaghetti sauce, divided
2 cups shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Fill a large pot with lightly salted water and bring to a boil. Stir in ziti pasta and return to a boil. Cook pasta, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Combine egg, ricotta cheese, and 1/4 cup Parmesan cheese in a bowl. Spread 1/3 the spaghetti sauce in prepared baking dish. Top with 1/2 the pasta, 1/2 the ricotta mixture, 1/3 the spaghetti sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese; repeat layers. Top with remaining spaghetti sauce and Parmesan cheese; cover baking dish with aluminum foil.  Bake in preheated oven until heated through, 45 to 50 minutes.

Chili Pie

Chili Pie
1 lb. ground beef
1 (12-oz.) can chili beans, drained
1 (15-oz.) can diced tomatoes
1 small onion, chopped fine
Salt and pepper to taste
1 Tbsp. chili powder
Corn chips
1 1/2 cups shredded Cheddar cheese
Brown ground beef in a medium skillet; drain. Stir in beans, tomatoes, onion and seasonings. Cover and simmer 20 to 25 minutes. Serve over corn chips and topped with shredded cheese.

Tomato Gravy

Tomato Gravy
4 Tbsp. oil
2 or 3 Tbsp. flour
Salt and pepper
1 (15-oz.) can diced tomatoes, drained
1 cup water
1 (8-oz.) can tomato sauce
Heat oil in a large skillet over medium heat; stir in flour. Cook and stir until light brown. Season to taste with salt and pepper. Pour in diced tomatoes and 1 cup water; stir well. Reduce heat. Pour in tomato sauce; stir. Cover and simmer 15 minutes or until thick. Serve over hot biscuits.

Pineapple Pink Lemonade Soda

Pineapple Pink Lemonade Soda
1 Liter Sprite
1 cup Pink Lemonade MIX
1 can (48 z.) Dole Pineapple Juice
Just mix everything together and add ice (it takes a LARGE pitcher).

White Chocolate Candy Corn Buckeyes

White Chocolate Candy Corn Buckeyes
1 c. peanut butter
2 c. powdered sugar
1/4 c. butter, softened
1/2 c. candy corn (pieces work well)
8 oz. white chocolate (I used CandiQuik)
In a medium bowl, combine peanut butter, powdered sugar, and softened butter until well-mixed.  Add candy corn and stir to distribute.  Roll mixture into small (1 1/2 inch) balls, using your hands, and set on parchment paper-lined baking sheet.  Melt white chocolate over low heat; roll peanut butter balls in melted chocolate to coat.  Set on prepared baking sheet to harden.  Once all balls are coated, place baking sheet in refrigerator to cool and harden completely.

Red Hot - Christmas Salad

Red Hot - Christmas Salad 
1 lg box Cherry (or Strawberry) Jello
3 c boiling water
1 c Red Hot Cinnamon Candies
2 c applesauce
Boil water in saucepan, add instant jello, stir until dissolved, add candy - keep stirring until dissolved. Add applesauce. Pour into jello mold and chill.

Chick Fil-A Sauce

Chick Fil-A Sauce
1/2 cup Mayo
2 tsp prepared mustard
1 tsp lemon juice
2 tbs honey
1 tbs smokey BBQ sauce
Whisk all ingredients together. Serve as a sauce for chicken nuggets, fries, chicken sandwiches, hamburgers, or anything else you might want it on.

Jalapeno Popper Chicken

Jalapeno Popper Chicken
6 skinless, boneless chicken breast
For the jalapeno popper topping:
3 slices bacon, diced
2 jalapenos, deveined, deseeded and diced
¼ cup diced onion
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
½ cup shredded Parmesan cheese
For the topping:
½ cup crushed butter crackers (1/2 sleeve)
½ cup Parmesan cheese
4 tablespoons butter, melted
Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.  While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.  Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.  For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes.  Serve warm.

Cheese & Bacon Jalapeno Rellenos

Cheese & Bacon Jalapeno Rellenos
4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, softened
1 cup KRAFT® Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA®
4 slices cooked OSCAR MAYER® Bacon, crumbled
2 tablespoons finely chopped onion
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed
HEAT oven to 375°F.  COMBINE all ingredients except peppers; spoon into peppers.  PLACE, filled-sides up, on baking sheet.  BAKE 10 min. or until cheese is melted. Yield: 18 servings.

Amish Chicken

Amish Chicken
6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water
Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish.  Mix the cream and water and pour over the chicken.  Bake at 350* for 1 1/2 hours or until the skin is golden brown.

Banana Pudding Cheesecake

Banana Pudding Cheesecake
1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
1/4 cup Granulated Sugar
1/2 cup Butter, Melted
2/3 cup Granulated Sugar
1/3 cup Flour
1 pinch Sea Salt
2 cups Milk
3 whole Egg Yolks, Whisked
1 1/2 teaspoons Vanilla Extract
16 ounces Cream Cheese, Room Temperature
4 whole Bananas, Sliced
 Preheat oven to 375 degrees.  In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.  In a large saucepan whisk together 2/3 cup granulated sugar with flour and salt until well combined. Slowly whisk in milk until smooth.  Bring mixture to a simmer while stirring over medium heat. Cook until thickened.  Slowly stir in 2 cups of milk mixture into the egg yolks.  Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. Cook until thickened and the constancy of pudding.  Remove from heat and stir in vanilla extract.  Beat cream cheese until smooth and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.  Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.  Refrigerate cheesecake until cold or overnight.  Serve with whip cream and additional sliced banana.