Baked Monte Cristo Sandwich

4 slices Swiss cheese (1 oz)
4 slices cooked turkey (1 oz)
8 slices firm white bread
3 eggs
2/3 cup milk
1 packet dry onion soup mix
3 tablespoons butter or margarine
Dijon mustard for dipping sauce
Instructions
1.Preheat oven to 450F.

2.Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.

3.In pie plate beat eggs, milk, and dry soup mix until well blended. dip each sandwich into egg mixture, spooning onion pieces onto bread. Make sure all egg mixture is used.

4.Place butter in 10 x 15 inch jelly roll pan. Set in oven a couple of minutes to melt butter.

5.Carefully place sandwiches in pan and drizzle any remaining egg mixture over them. Bake 5 minutes.

6.Carefully turn sandwiches and continue baking until golden brown.

7.Serve with dijon mustard dipping sauce.

Dijon mustard dipping sauce: 1/2 cup sour cream 2 tbsp. milk 1 tbsp. dijon mustard Mix well and then chill until ready to serve

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Black bottom cupcakes

This is probably the best tasting cupcake recipe you'll ever find! Naturally, anything with chocolate is good, but these really taste the best. Make a batch for your sweetie for Valentine's Day - or any other occasion - and watch them disappear.

Yields: 18

Cooking Time: 35 min

Ingredients
8 ounces cream cheese
1 egg
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1 cup chocolate chips (the mini chips are nice)
1 1/2 cups flour
1 cup sugar
1/4 cup (generous) cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 tablespoon vanilla
Instructions
1.Preheat oven to 350°F.

2.Mix cream cheese, egg, sugar, 1/8 teaspoon of the salt, and 1/2 teaspoon of the vanilla together in a small bowl until smooth.

3.Stir in chocolate chips.

4.In a separate bowl, blend the flour, sugar, cocoa, baking soda, and the half teaspoon of salt.

5.Add the water, oil, vinegar and the tablespoon of vanilla to the dry ingredients; stir until blended.

6.Fill 18 paper-lined cupcake cups half-full with cake batter.

7.Drop a tablespoon of the cream cheese mixture into each cup. For the best looking cupcakes, after dropping the cream cheese mixture into the batter, just use a spoon to lightly cover the cream cheese with the cake batter (it makes the tops more rounded).

8.Bake at 350°F for about 30-35 minutes.

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Not yo momma's banana pudding- Paula Deen

1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cup milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies

Directions

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Recipe courtesy Paula Deen.com


Show: Paula's Home Cooking/Just Desserts cookbook/Mar/Apr 2006 issue

Melanie's South of the Border Hashbrown bake

1 serving cooking spray
9 eggs
1/2 cup 2% milk
20 oz uncooked hash brown potatoes
15 ounces canned black beans, drained, rinsed
11 ounces canned corn niblets, drained
1 chopped red bell pepper
2 cups Monterey Jack Cheese, shredded, divided
3 tablespoons chopped fresh cilantro


Instructions
Preheat oven to 350°F. Coat a 9 X 13- inch glass baking dish with cooking spray. In a large bowl, combine eggs and milk; mix well. Add hash browns, beans, corn, pepper and 1 cup of cheese; mix well. Pour egg mixture into prepared baking dish; bake until center is set and edges are browned, about 40 to 45 minutes.


Sprinkle remaining 1 cup of cheese over dish and bake until cheese is melted, about 3 to 5 minutes; sprinkle with cilantro. Let stand 5 minutes before slicing into 12 pieces. Yields 1 piece per serving.

Melanie R.

Lemonade party cake

1 package Betty Crocker SuperMoist Lemon Cake Mix
1 6-ounce can frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 tub soft whipped fluffy white or fluffy lemon ready-to-spread frosting
yellow colored sugar (optional)
Instructions
1.Bake cake as directed on package for 13x9-inch pan.

2.Cool 15 minutes.

3.Mix lemonade concentrate and powdered sugar.

4.Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.

5.Drizzle lemonade mixture evenly over top of cake.

6.Cover and refrigerate about 2 hours or until chilled.

7.Spread frosting over top of cake.

8.Sprinkle with sugar.

9.Cover loosely and refrigerate any remaining cake.

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Fruit whip salad

1 12-oz. container Cool Whip, thawed
1 small package sugar-free instant pudding mix, vanilla
1 full-sized can (about 15 oz.) mixed fruit, such as fruit cocktail, drained
1 can mandarin orange sections, drained
1 banana, sliced
Instructions
1. Combine Cool Whip and dry pudding mix.

2. Add the fruit and mix gently.

3. Chill in refrigerator at least 1 hour, or until ready to serve.

Note: Fruit combination can be altered to suit your family's preferences.

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Sloppy Joe Biscuit cups

3/4lb lean (at least 80%) ground beef
1/4 cup chopped onion
2 cloves garlic, finely chopped
1/4 cup chopped red bell pepper
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 tablespoon brown sugar
1 can (16.3 oz) Pillsbury Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup shredded pepper Jack or Cheddar cheese (2 oz)

DIRECTIONS
1Heat oven to 375°F. In 10-inch skillet, cook beef, onion, garlic and bell pepper over medium-high heat until beef is thoroughly cooked; drain. Stir in ketchup, Worcestershire sauce, pepper and brown sugar.

2 Separate dough into 8 biscuits; place each biscuit in ungreased regular-size muffin cups (2 3/4x1 1/4 inches). Firmly press dough in bottom and up side of each cup, forming 1/4-inch rim. If desired, brush tops and sides of biscuits with an egg wash before baking. To make the egg wash, beat 1 egg yolk and 1/4 teaspoon water until well blended.

3 Spoon about 1/3 cup beef mixture into dough-lined cups. Sprinkle each biscuit with 1 tablespoon shredded cheese.4Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted.

www.pillsbury.com

Apricot pulled pork

By Kimberly Harlow

4-6 lb pork loin
8oz. apricot preserves
4oz. brown mustard
1 med. onion

Rinse and dry pork loin.

Trim all visible fat.

Cut 1/4 inch deep cuts randomly over loin.
Slice onion into 1/4 inch rings.

Place liner bag into crock pot.

Add onions rings.

Place loin on top of rings.
In a separate bowl mix preserves and mustard together.

Pour over loin.

Cook on low 6-8 hours or high 3-4 hours.

After loin is cooked through, use two forks to shred pork.

Serve on warm buns and enjoy!!

This is a recipe that is easily adaptable so busy folks can have fun with it.

www.wdbj7.com

Mock apple pie

Ingredients
2 cups water
1 1/2 cups sugar
2 teaspoons cream of tartar
25 Ritz Crackers, crushed
1 teaspoon butter
1 teaspoon cinnamon
Pastry for two-crust pie
Instructions
1.Combine water, sugar and cream of tartar. Bring to a boil.

2.Add Ritz crackers and boil for 2 minutes without stirring. Pour into shell.

3.Dot with butter and sprinkle with cinnamon. Top with crust.

4.Bake at 400 degrees F for 15 to 20 minutes.

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Amy's Apple Salad

3 celery ribs
2 Red Delicious apples
1 pear
1 Yellow Delicious apple
3/4 cup seedless grapes
1/2 cup pecans
1 lemon
1 orange
Instructions
1.Chop celery fine and put into a bowl.

2.Peel and chop apples and pears into small pieces, juice lemon and orange and pour over apples and pears to keep them from turning brown.

3.Stir to coat all fruit, allow to stand for 10 minutes and then drain, saving the juice.

4.While soaking, mince pecans and add chopped apples and pear to celery, grapes (or chopped dates) and half of the minced pecans.

5.Toss to mix ingredients and make a dressing by combining the other half of the pecans into blender along with the juice drained from the fruit and puree into a nut butter sauce.

6.Add to salad and mix to blend all flavors. Serve on a bed of leaf lettuce.


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Crockpot taco casserolle

This tasty casserole tastes just like a baked taco. Cook this all-day while you work, relax on the couch or run errands - the slow cooker does all the work for you.

Cooking Time: 8 hr

Ingredients
1 pound ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1/2 cup green pepper, chopped
2 drops Tabasco sauce
15 ounces can tomato sauce
1 teaspoon chili powder
1 cup frozen corn
2 (16 oz.) cans chili with beans
3/4 pound grated cheese
Nacho cheese tortilla chips
Instructions
1.Brown ground meat and drain. Add onion, garlic, and pepper and cook until transparent. Add remaining Tabasco, tomato sauce, and chili powder.

2.Grease slow cooker and layer in 5 layers, beginning with meat mixture and nacho cheese tortilla chips, then the corn, chili, and grated cheese.

3.Cover and cook 6 to 8 hours on low.

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Fried Green tomatos

A Southern-fried delicacy with Georgia sweetness.

Servings: 6 servings
Cook Time: 10 min
Difficulty: Easy
Ingredients Add to grocery list
3 or 4 large firm green tomatoes
Salt
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
Freshly ground black pepper

Vidalia Onion Relish:
2 white onions, diced
1/2 cup mayonnaise
1/2 cup rice wine vinegar
2 tablespoons brown sugar
2 tablespoons chopped chives

Directions

Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.

In a skillet, heat the oil for deep-frying over medium-high heat.

Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm.

For the Vidalia Onion Relish:
Mix all ingredients together in a bowl. Cover with plastic wrap and let marinate for a few hours.


Show: Paula's Best Dishes

www.pauladeen.com

Crock pot Cheesy potato soup

1bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)

DIRECTIONS
1 In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

2 Cover; cook on Low heat setting 6 to 8 hours.

3 In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired..Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.

Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.

www.pillsbury.com

Misty's grandmothers chess cake

Heat Oven @ 325

Mix 1 stick of melted butter, 1 box of yellow cake mix, and 1 egg. It will be doughy n tough to stir. Then press the dough into the bottle of a greases casserole dish (9x13).


Now mix 3 eggs, 3 cups of powdered suger, 1 tsp of vanilla, and 8oz of softened cream cheese. This mixture will be runny. Pour this mixture over the cake dough.


Cook @ 325 for 45 minutes.

Thanks to Misty Hensley

Strawberry pie cake

1 package 1-layer-size yellow cake mix
1 4-serving-size package instant vanilla pudding mix
2 cups hulled and halved strawberries
1 12-ounce whipped strawberry frosting
18 vanilla wafers
Directions
1. Preheat oven to 350°F. Grease a decorative 9-inch deep-dish pie plate or quiche dish. Prepare cake mix according to package directions. Pour batter into prepared pie plate or dish. Bake for 25 minutes or until a toothpick inserted near the center comes out clean. Remove and cool in dish on a wire rack. Use a serrated knife to hollow out the center of the cake, leaving a 1-inch shell. Prepare pudding according to package directions for pie. Spoon into center of cake.

2. Arrange strawberries in circles, cut sides down, over pudding. Place frosting in a pastry bag fitted with a large star tip; pipe frosting around edge of cake. Press wafers along edge of cake for a decorative border. Makes 8 to 10 servings.

www.bhg.com

Banana split cake

3/4 cup butter
3 eggs
1 cup sugar
1 small ripe banana, mashed (1/3 cup)
1/3 cup dairy sour cream
1/3 cup milk
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup strawberry jam
2 drops red food coloring (optional)
2 1-oz. squares semisweet chocolate, melted and cooled
3/4 to 1 cup strawberry jam or preserves
Strawberry Ice Cream (optional)
Directions
1. Let butter and eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of two 8-inch round cake pans. Line bottoms with waxed paper or parchment paper. Grease and flour; set aside.

2. In large bowl beat butter on medium speed 30 seconds; gradually beat in sugar to combine. Add eggs one at a time, beating well after each addition. In bowl combine banana, sour cream, milk, and vanilla. In another bowl combine flour, baking powder, salt, and soda. Alternately beat flour mixture and banana mixture into butter mixture on low.

3. In small bowl combine 2/3 cup batter, the 1/2 cup strawberry jam, and food coloring. In separate bowl combine 2/3 cup batter and melted chocolate. Spread plain batter in prepared pans. Spoon flavored batters on each plain batter; gently swirl with knife.

4. Bake 30-35 minutes, until wooden pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans, peel off paper, cool. Place one layer flat side down on plate. Top with jam. Stack second layer flat side down. Makes 12 servings.

www.bhg.com

Fruit Salad

2 cups low-fat sour cream (look for a thick brand)
2 tablespoons honey
1 tablespoon frozen orange juice concentrate
1 teaspoon grated orange peel
6 cups chopped fresh fruit (try a combination of bananas, oranges, kiwi fruit, strawberries, and apples, or choose your favorites)

Mix first four ingredients together in a small bowl. Divide finished salad into 4 servings and store any extra servings in Tupperware and store in refrigerator or freezer.

Makes 4 servings

*Recipe from Looney Spoons Low-Fat Food Made Fun!
www.biblelifecoaching.com

Strawberry cake

Cake Ingredients
1 cup vegetable oil
4 large eggs
1 white cake mix
1 – 3 oz. box of strawberry Jell-o
24 oz. frozen, sliced strawberries (thawed)

Icing Ingredients
2 sticks of butter at room temperature
6 oz. block of cream cheese at room temperature
4 cups of 10-X powdered sugar
4 tablespoons of juice and pulp from strawberries

Directions
Preheat oven to 350 degrees. Prepare three eight-inch round cake pans by lining bottom of pans with wax paper sprayed with non-stick baking spray and lightly floured.

Drain thawed strawberries and reserve the juice with pulp. Mash strawberries to small pieces with a fork and measure one cup. Set aside.

Combine cake mix, oil, eggs and dry strawberry Jell-o in a mixing bowl and beat until blended. Stir in cup of mashed strawberries until blended. Pour mixture evenly into the prepared cake pans. Bake 30 minutes at 350. Cake is done when toothpick inserted in the center comes out clean. Cool cakes in the pans for 10 minutes, then gently turn cakes out onto plates to cool completely.

To make icing, mix softened butter and cream cheese in mixer bowl until smooth. Slowly add powdered sugar and mix well. Add strawberry juice with pulp by tablespoon to give the butter cream icing color and a touch of strawberry pieces. Do not add too much juice or your icing will be too thin. Chill icing for about 10 minutes, and then you are ready to spread.

Store the finished cake in the refrigerator until you are ready to serve. Garnish with fresh strawberries right before serving.

Get more recipes and behind-the-scenes news straight from Martha by following her on Twitter @marthas_place.

www.daveramsey.com

Cheesy spinich triangles

8 ounces package softened cream cheese
5 ounces frozen spinach
2 tablespoons milk
garlic & onion powder, to taste
salt and pepper, to taste
Parmesan or Romano cheese, to taste
Italian seasoning, to taste
bacon bits, optional
1 medium egg
3 tubes refrigerated crescent rolls
Instructions
1.Preheat oven to 350F.

2.Mix the cream cheese, spinach, milk, Parmesan/Romano and spices (include bacon bits, if desired) in a small, coverable bowl.

3.When seasoned to taste, add egg and stir until well mixed. Cover, and refrigerate while working with the dough.

4.Open the first package of dough and unroll. There should be 4 rectangles, each sliced down one diagonal. For each of these 4 rectangles, slice from corner to corner, and across from edge to edge. This will result in 8 triangles of dough (or a total of 32 per package of crescent rolls).

5.Place 1/2 tsp. of the spinach mixture onto each of the small triangles, pull one point of the triangle over the mixture, and tuck under the bottom on the opposite side.

6.Place triangles onto a non-stick cookie sheet, and bake for 10 min. or until tops are golden.

7.Remove from oven, and allow to cool 2-3 min.

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Quick n chewy crescent bars

1 can Pillsbury crescent rolls
1 can condensed sweetened milk, 15 oz
1 box coconut pecan frosting mix
1/2 cup softened margarine
Instructions
1.Preheat oven to 400F.

2.Place rolls in ungreased 15 x 10 jelly roll pan, roll or press to fill bottom of pan and press to close all perforations in dough.

3.Pour 1 can of the condensed milk over dough.

4.Sprinkle coconut pecan frosting mix over milk and dribble softened margarine over top.

5.Bake for 12 to 15 minutes. Cool and cut in bars.

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Chicken puffs

1 tube Pillsbury crescent rolls
2 cups chopped cooked chicken
3 tablespoons butter, divided
1 tablespoon milk
3 ounces cream cheese, softened
2 tablespoons chopped pimentos
1 teaspoon salt
1/2 teaspoon pepper
breadcrumbs

3/4 cup milk
1 can cream of mushroom soup
Instructions
1.Preheat oven to 350F.

2.Divide crescent rolls into 4 squares, sealing the perforations.

3.Cream together the cream cheese and 1 tbsp. of butter. Add milk, chicken, pimentos, salt and pepper.

4.Place about 1/2 cup of mixture in the middle of each square and bring corners together, to form a pouch. Twist corners together to seal, and press any open sides together. It should look like a small drawstring purse.

5.Place puffs on ungreased cookie sheet.

6.Melt remaining 2 tbsp. of butter and brush over each puff and sprinkle (heavily) with breadcrumbs.

7.Bake for 15-20 minutes, or until golden brown.

8.To prepare sauce heat milk and mushroom soup in a small saucepan. Serve over chicken puffs.

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Crab ring

1 pound backfin crab meat
1 cup mayonnaise
2 tablespoons Dijon mustard
2 sprigs fresh parsley, snipped
1 tablespoon green onion, thinly sliced
1/2 cup shredded Swiss cheese
1 tablespoon chopped red bell pepper
1 tablespoon coconut
1 teaspoon Old Bay Dash O'Lemon
2 packages refrigerated crescent rolls
Instructions
1.Preheat oven to 375F.

2.Mix all ingredients except crab meat, then add crab meat.

3.Unroll crescent dough and separate into 16 triangles.

4.Arrange triangles on a cookie sheet or pizza pan forming a circle. Make sure there is a circle opening in the middle.

5.Spoon crab mixture into middle of dough, forming a circle.

6.Fold dough over crab mixture towards middle, pressing down on the dough around circle opening, sealing dough. Make sure crab mixture is covered by dough ring.

7.Bake 20-25 minutes or until deep golden brown.

8.If desired, sprinkle additional cheese on top after ring is removed from oven. Slice into desired thickness

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Deluxe breakfast pizza

8 ounces package crescent rolls
5 eggs
1/2 cup milk
1 pound pork sausage
1/2 cup hash browns, sliced
1 onion, diced
1 small can of mushroom pieces
1 package grated cheese
Instructions
1.Preheat oven to 350F.

2.Brown pork sausage.

3.Use a 9 1/2x13-inch cake pan; grease the cake pan and pat the crescent rolls out across the bottom.

4.Scramble eggs with milk.

5.Add pork sausage, hash browns, onion and mushrooms; pour into the cake pan.

6.Cover the top with grated cheese.

7.Bake about 30 minutes.

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Apple bundles

8 crescent roll dough triangles
2 Granny Smith apples, peeled, cores, and sliced
sugar
cinnamon
orange zest
juice of two orange
Instructions
1.Slice each crescent roll triangle into two triangles. Place a slice of apple on each triangle and roll it up to encase the apple.

2.Place all the little bundles into a dish, touching each other slightly.

3.Mix the cinnamon and sugar together and sprinkle over the top of all the bundles. Sprinkle orange zest over them also. Drizzle the orange juice between the bundles, not over them.

4.Bake at the temperature given on the crescent roll dough directions until browned.

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Chicken wreath crescent

3 chicken breasts, seasoned with your choice of herbs, cooked and cubed
2 packages frozen spinach, thawed and squeezed/drained well
1/2 cup diced red bell pepper or diced ripe tomatoes (remove seeds)
1/2 to 1 cup mayo
1 cup crumbled gorgonzola or feta cheese
2 cans Pillsbury crescent rolls
Instructions
1.Mix all ingredients except crescent rolls in a large mixing bowl. Salt and pepper to taste. Amount of mayo may vary according to taste, mixed ingredients should resemble moist stuffing mix in texture.

2.Separate crescent rolls, laying them out flat on a non-stick cookie sheet.

3.Arrange 2 of them in a diamond shaped pattern with tips pointing outward, pressing wide ends together.

4.Place a heaping spoonful or two of filling in the middle of the dough diamond and bring pointed ends up around the filling pressing the two ends together to form a crescent packet. Repeat until you've used all the crescent roll dough.

5.Place packets side by side in a circle forming a wreath.

6.Bake in oven according to crescent roll package directions or until golden brown.

Variation: Substitute frozen broccoli instead of spinach and use cheddar or Monterey jack cheese instead of gorgonzola.

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Crock pot french dip hogies

3- to 3 1/2-pound boneless beef bottom round roast
1 tablespoon cooking oil
2 large sweet onions, cut into thin wedges
2 14-ounce cans seasoned beef broth with onion
1 0.6-ounce envelope au jus gravy mix
1/4 teaspoon ground black pepper
6 to 8 hoagie buns, split and toasted if desired
Directions
1. Trim fat from meat. In a large skillet, brown roast on all sides in hot oil; drain off fat.

2. Place onions in a 5- to 6-quart slow cooker. Place meat on top of onions. In a bowl, whisk together broth, gravy mix, and pepper. Pour over meat in cooker.

3. Cover; cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours. Transfer meat to a cutting board. Slice meat across the grain and return to cooker to keep warm. With a slotted spoon, remove meat and onions and serve on hoagie buns. Serve with bowls of cooking juices for dipping.

www.bhg.com

BHG Jalapeno Chicken breast crock pot

6 bone-in chicken breast halves, skinned
1 tablespoon chili powder
1/8 teaspoon salt
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1/3 cup sliced pickled jalapeño chile pepper, drained
1 tablespoon cornstarch
1 tablespoon cold water
1 8-ounce package reduced-fat cream cheese (Neufch¿¿tel), softened and cut into cubes
2 slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)
Directions
1. Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeño pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

3. Transfer chicken and jalapeño pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.

4. If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If desired, sprinkle with bacon.


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Pillsbury Game Day pull apart spinach

3tablespoons LAND O LAKES® Butter, melted
1 1/2 teaspoons McCormick® Garlic Salt
1 package (8 oz) cream cheese softened
1/4 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (2 oz)
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and finely chopped
1/2 teaspoon McCormick® Basil Leaves, if desired
1/4 teaspoon McCormick® Black Pepper
2 cans (8 oz each) Pillsbury refrigerated garlic butter crescent dinner rolls (16 rolls)
1 cup marinara sauce, heated, if desired

DIRECTIONS
1Heat oven to 350°F.
Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.

2In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.

3Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it.
Spoon 1 tablespoon spinach mixture onto center of triangle;
pull dough around mixture into a ball.
Press edges to seal.
Repeat with remaining triangles.

4Roll each ball in butter mixture; layer in pan.
Bake 35 to 40 minutes or until golden brown.
Cool 5 minutes.
Place heatproof serving plate upside down over pan; turn plate and pan over.
Remove pan.
Cool 10 minutes longer.
Serve warm with marinara sauce..