Chocolate Swirl Treats

What You'll Need:

- 9x13 pan

-Tin foil

- About 8 Graham Crackers (broken in half)

- 6 Squares of semi-sweet baking chocolates

- 3/4 Cup Peanut Butter

- 4 oz (or 4 squares) of white baking chocolate

The How To:

- First line your pan with tin foil.

Then arrange the graham crackers to they cover the bottom of the pan. You may need to cut a curved corner on the pieces that fit in the corner of your pan.

- Next, put your semi sweet sqaures and your peanut butter in a microwave safe bowl. Microwave on high for 1 to 2 minutes....be sure to STIR your chocolate/peanut butter every 30 seconds until it is melted.

- Then pour it over the graham crackers and spread so it covers all of the crackers.

- Now, melt the white chocolate the same way. Being sure to stir every 30 seconds until melted.
-Drop spoonfuls of the white chocolate into the pan.
- Use a knife and drag it through the white chocolate to swirl it with the semi-sweet chocolate. If you swirl too much it will just turn muddy looking.
- Now stick it in the refrigerator for an hour or so until it is firm.
-When it is firm, hold the tin foil and lift it out of the pan. Then peel the tin foil off of the treat.
-Next, use a knife to cut it into bars. And serve and enjoy!

Recipe from PikadillyCharm.blogspot.com

Stuffed Pizza Pockets

*STUFFED PIZZA POCKETS

Dough:

·         1 t. yeast

·         1 t. sugar

·         3/4  c. warm water

·         1/4 c. olive oil

·         1/2 t. salt

·         1/2 t. Italian seasoning

·         2-3 c. flour

·          

Use Pizza Toppings you like. Here’s what I use!

·         Pizza Sauce (I just use Prego Traditional Sauce, and it tastes great!)

·         mozzarella cheese

·         pepperoni

·         Canadian bacon

·         Pineapple

·         Chopped onion

·         Chopped Green Pepper

·         2 T. butter or margarine, melted

·         Optional topping: 2 t. Parmesan cheese, 1/2 t. each garlic powder, Italian seasoning, salt

1. Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, 1/2 t. salt and 1/2 t. Italian seasoning.  Slowly add the flour until completely combined and dough is no longer sticky.  Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.

2. On a floured surface, roll dough into a large rectangle. Cut dough into 4 fat rectangles. (The end up being about 4 inches x 12 inches.) On one half of each, place desired pizza toppings starting with sauce, and layering as you desire. Bring the two ends together and seal sides. Be sure to seal well to cut down on cheese melting out during the baking process. Place on a baking sheet. Repeat until done.

3. Drizzle or brush melted butter or margarine over each stuffed pizza stick. If desired, combine the optional topping ingredients in a small bowl and sprinkle on top. Bake at 375 degrees for 15-20 minutes, until golden brown. I also like to dip mine in the warmed Prego sauce. Enjoy!

*The original recipe was for mini stuffed bread sticks, but I just made big ones instead with my favorite pizza toppings. Basically They are pockets or calzones, but the dough is so yummy, so that’s why I used this recipe! These would make yummy bread sticks too if you don't want to stuff them!

Recipe Makes 4 Large Pizza Pockets

Parmesan Crusted Chicken

I love cooking chicken this way. It turns out moist and very flavorful.



INGREDIENTS
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
DIRECTIONS
Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.

Beef Taco Skillet

This is so yummy and so easy!!



Ingredients
1 pound Lean Ground Beef
1 can (10.75 Oz. Can) Tomato Soup
1 cup Chunky Salsa
1 teaspoon Hot Sauce
⅛ teaspoons Cumin
½ cups Water
6 whole 6 Inch Flour Tortillas
Salt And Pepper
1 cup Shredded Cheddar Cheese

Cook beef in a skillet until well browned. Drain off any excess fat. Stir in the soup, salsa, hot sauce, cumin, water and tortillas that have been cut into 1-inch strips. Heat to a boil. Reduce heat to low and cook for 5–10 minutes. Add salt and pepper to taste. Top with cheese and cover until cheese melts.

Won Ton Chicken Salad

Bake 4 chicken breasts in 1 bottle Teriyaki Sauce.  

Drain, cool and shred chicken.

(I cook it in the crockpot and then it shreds easily.)

Combine:  

1 - 2 heads lettuce (variety, like leafy green, iceberg, etc.)

1/4 package Won Ton skins (fry in a little oil to brown)

4 thin sliced green onions (optional)

Toss together with chicken and dressing 15 - 20 minutes before serving.

Dressing:

Mix

4 T. sugar

2 tsp. salt

1/2 tsp. pepper

4 T. vinegar

1/2 cup oil

I have used bottled Teriyaki sauce, but I like this recipe from Heather best:

Teriyaki Sauce

1 cup soy sauce

1 cup sugar

1 tsp. ginger

1 tsp. garlic, minced or chopped

Warm it up to dissolve sugar and then pour over chicken in crockpot.

Chicken Marsala

1 lb chicken breast halves
5 Tb Flour
1/4 tsp Salt
3 Tb Butter
1 small Onion finely chopped
1 pkg thinly sliced mushrooms
1 1/3 Cup Chicken Broth
1/8 tsp dried Thyme leaves

Combine 4 Tb Flour, Salt and Pepper. Dip chicken in flour until evenly coated.
Melt 2 Tb Butter in a skillet over medium heat and cook chicken. Remove to a platter and keep warm.
Melt 1 Tb Butter in same skillet over medium heat and cook the onion and mushrooms, stirring occasionally 3 minutes or until tender. Sprinkle with remaining 1 Tb Flour and cook, stirring constantly 1 minute. Add Broth and Thyme, scraping brown bits from bottom of pan and bring to a boil over high heat. Continue boiling, stirring frequently 2 minutes or until sauce is thickened. To serve, pour over chicken.