Slow-Cooker Cheesy Chicken

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 1 (10 1/2 ounce) cans condensed cheddar cheese soup
• 1/4 teaspoon garlic powder
• salt and pepper (optional)

Directions

1. Place chicken breasts in the crock pot.
2. Mix the undiluted soups together with the garlic powder and pour over chicken.
3. Cover and cook on low 6-8 hours , until chicken is tender.
4. Serve with the delicious sauce over rice or noodles.

Nutella Swirled Cheesecake Bars

Ingredients

1 package (16 oz)  refrigerated chocolate chip cookies

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

2 eggs

1/3 cup Nutella hazelnut spread with cocoa

Directions

1. Heat oven to 350°F. Evenly place cookies in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on medium speed until smooth. Spread evenly over baked crust.
3. In small microwavable bowl, microwave hazelnut spread uncovered on High 10 to 20 seconds to soften. Drop teaspoonfuls of spread on cream cheese mixture. With knife, carefully swirl spread into top of cream cheese mixture.
4. Bake 25 to 30 minutes longer or until filling is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

Buffalo Chicken Monkey Bread

Ingredients

2 cans (7.5 oz each)  Country Style refrigerated biscuits

2 cups shredded cooked chicken breast

3/4 cup buffalo wing sauce

1/4 cup blue cheese crumbles (1 oz)

2 tablespoons ranch dressing

1/4 cup butter, melted

Additional ranch dressing for dipping

Directions

1. Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
2. In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
3. Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place small chunk of blue cheese (about 1 teaspoon) in center of each round. Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
4. With remaining 16 biscuits, press and stretch each into larger rounds. Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
5. Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce. Dip each ball of dough into melted butter; layer balls in pan.
6. Bake 15 to 20 minutes or until tops of balls are golden brown. Cool in pan slightly, about 5 minutes. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Serve bread with additional ranch dressing for dipping.

Almond Sparkle Cookies

Ingredients

1 roll (16.5 oz)  refrigerated sugar cookies

1/3 cup roasted blanched whole almonds

1/2 cup all-purpose flour

1/3 cup coarse sugar

1/2 cup powdered sugar

3 to 4 teaspoons milk

1/4 teaspoon almond extract

Directions

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
2. Meanwhile, in food processor, place almonds. Cover; process with on-and-off pulses until finely ground.
3. In large bowl, break up cookie dough. Add flour and ground almonds; stir with spoon or hands until well blended.
4. Shape dough into 38 (1-inch) balls. Roll balls in coarse sugar. Place 1 inch apart on ungreased cookie sheets.
5. Bake 9 to 12 minutes or until edges are set but not brown. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
6. In small bowl, stir powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency. Drizzle over cooled cookies.

Chicken-Alfredo Baked Penne

Ingredients

1 box (16 oz) penne pasta

2 tablespoons olive oil

2 lb uncooked chicken tenders (not breaded), cut into chunks

Salt and pepper to taste

1 bag (12 oz) frozen broccoli cuts, thawed

2 jars (16 oz each) Alfredo sauce

2 cups shredded mozzarella cheese (8 oz)

Directions

1. In large pot of water, cook penne pasta until al dente as directed on box. Drain; return pasta to pot.
2. Meanwhile, heat oven to 350°F. In 10- to 12-inch nonstick skillet, heat olive oil over medium heat. Add uncooked chicken tenders; season with salt and pepper. Cook 5 to 7 minutes or until chicken is no longer pink in center.
3. Add chicken and broccoli to pasta; stir to combine. Stir in alfredo sauce until well blended.
4. Pour mixture evenly into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese evenly over top.
5. Bake 30 to 40 minutes or until heated through in center and cheese is melted.

Drunken Chicken

Ingredients

• 4 chicken legs-thighs ( chicken joints)
• 2 teaspoons English mustard powder
• 1/2 teaspoon salt
• black pepper
• 1/4 pint cider
• 1 tablespoon oil
• 2 tablespoons honey

Directions

1. Put your chicken pieces in a dish (in a single layer).
2. Combine the remaining ingredients, pour over the chicken and allow to stand for a minimum of 1 hour.
3. Oven bake the chicken slowly in a large oven proof dish/pan for approximately 1 hour, basting the joints periodically as they cook.
4. Serve hot with steamed greens and mashed or baked potatoes.

Triple-Layer Truffle Bars

Ingredients

Bar

1 roll (16.5 oz)  refrigerated chocolate chip cookies

1/3 cup unsweetened baking cocoa

Filling

4 tablespoons chocolate instant pudding and pie filling mix (from 4-serving box)

1/4 cup butter, melted

2 cups powdered sugar

1 tablespoon milk

1 teaspoon vanilla

Topping

1 cup semisweet chocolate chips (from 12-oz bag)

1/4 cup butter

Directions

1. Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over edges.
2. In medium bowl, mix cookie dough and cocoa until well blended (dough will be stiff). Press dough evenly in bottom of pan.
3. Bake 12 to 15 minutes or until edges are set (do not overbake). Cool completely, about 1 hour.
4. In large bowl, stir pudding mix and 1/4 cup melted butter until well blended. Add powdered sugar, milk and vanilla; beat with electric mixer on medium speed until smooth and creamy. Spread filling evenly over cooled bar base. Set aside.
5. In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Spread evenly over filling. Refrigerate about 1 hour or until set.
6. Use foil to lift from pan; pull foil edges away. For bars, cut into 4 rows by 4 rows.