GREEN CHILI CHICKEN BAKE RECIPE

3-4 Boneless skinless chicken breasts, trimmed            

1 8 oz package cream cheese, softened

1 4 oz can chopped green chili’s                                       

1 cup Monterrey jack cheese, shredded

1/2 tsp garlic powder                                                           

1/4 tsp cumin

1/4 tsp salt                                                                            

1/4 tsp pepper     

Heat the oven to 375F.

In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chili’s and stir until evenly mixed.

Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the Monterey jack cheese.

Bake on the middle rack for 35-45 minutes or until chicken is cooked through and the juices run clear.

Serve hot over Spanish rice, greens, tortillas, or mashed potatoes. Enjoy!

ROLO PRETZEL DELIGHTS

 Small pretzels

1 ROLO® Chewy Caramels in Milk Chocolate

Pecan halves

Heat oven to 350°F. Line cookie sheet with parchment paper or foil.

Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one unwrapped ROLO® Chewy Caramel in Milk Chocolate.

Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either pecan half or additional pretzel. Cool completely.

Microwave directions:

1. Line microwave-safe plate with wax paper.

2. Place up to 6 pretzels on plate and top each pretzel with one unwrapped ROLO® Chewy Caramel in Milk Chocolate.

3. Microwave at MEDIUM (50%) 30 seconds or until caramel has softened slightly. If necessary, microwave at MEDIUM an additional 10 seconds.* Carefully slide parchment paper and pretzels onto countertop. Top with either a pecan half or additional pretzel. Cool completely.

*Some caramels are a bit firmer and require additional heating.

CREAM CHEESE FROSTING

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8 oz cream cheese                                          

½ cup butter

¼ cup sour cream                                           

3 ½ cups powdered sugar

1 tablespoon honey (optional)                       

1 teaspoon vanilla extract

Beat cream cheese and butter until light and fluffy.  Add powdered sugar slowly.  Add sour cream, honey and vanilla and beat well.  Add more powdered sugar if needed for desired taste or consistency. 

Pipe onto cooled cupcakes.

CHOCOLATE CUPCAKES

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1 Box Devil's Food Cake Mix                                       

3 eggs

1/2 C. melted butter, slightly cooled (or oil)                

1 C. buttermilk or milk

2/3 C. sour cream or plain yogurt                               

2 tsp. vanilla extract

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, combine eggs, butter, buttermilk, sour cream and vanilla extract and whisk until smooth.

4. Add cake mix and stir.

5. Fill cupcake liners 3/4 full and bake for 15-21 minutes or until an inserted knife comes out clean.

6. Let cool

SLOW COOKER PESTO MOZZARELLA CHICKEN PASTA

From: Sarah Olson (Pinterest)
Serves: 8

PREP TIME15 mins
COOK TIME5 hours 15 mins
TOTAL TIME5 hours 30 mins

Slow Cooker Size: 6-quart or larger

1.5 lbs. chicken breasts
½ tsp. salt
¼ tsp. pepper
1 cup jarred pesto (I used Mezzetta)
¼ cup salted butter
½ lemon

These items don't get added until the end
1 lb. rotini cooked and drained
½ cup parmesan
2 cups shredded mozzarella
¼ tsp. dried basil to garnish

Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
Near the end of the cooking time, cook the pasta according to the package directions and drain well.

Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.