Pizzetti

What You'll Need

• 8 ounce bag Kraft Colby and Monterrey Jack shredded cheese
• 1 pound ground beef
• 1 box spaghetti noodles
• 24 ounce can or jar spaghetti sauce (any flavor)
• ¾ cup bread crumbs
• 1 bag sliced pepperoni
• Garlic Powder
• Italian Seasoning

How to Make It

1. 1. Bring pot of water to a boil, and cook pasta. Drain and set aside.
2. 2. Brown ground beef in a large pan and drain. Add spaghetti sauce, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning.. Cook over medium heat until warm. Lower heat to low, and stir occasionally.
3. 3. Mix together ¾ cup bread crumbs, 1 teaspoon Italian seasoning, and 1 teaspoon garlic powder. Spray the bottom of an 8½ x 11 glass dish, and press crumbs into the bottom of the dish.
4. 4. Combine spaghetti sauce, spaghetti noodles, and ½ bag of the cheese and pour into glass dish evenly.
5. 5. Cover the top with remaining cheese, and arrange pepperoni on top of that.
6. 6. Bake at 350 for 20-25 minutes, or until cheese is melted and starting to brown

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Chocolate Poke Cake

What You'll Need

• Chocolate Cake
• 15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box
• 14 oz sweetened condensed milk
• 1 cup semi sweet chocolate chips
• Chocolate Whipped Cream Topping
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1/4 cup + 2 tbsp cocoa
• 1/2 tsp vanilla extract
• mini chocolate chips
• chocolate sauce

How to Make It

1. 1. Bake cake according to box directions in a 9x13 cake pan.
2. 2. Once cake comes out of the oven, poke holes all over the top of the cake.
3. 3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
4. 4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
5. 5. Pour chocolate mixture over the cake and spread to fill in holes.
6. 6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
7. 7. To make whipped topping, whip heavy cream until it begins to thicken.
8. 8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.
9. 9. Spread whipped topping evenly over cooled cake.
10. 10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.

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Lemon Cream Cheese Bars

What You'll Need

• 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
• 2 lemons, zested and juiced, divided
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 2 tablespoons butter, melted
• 3 tablespoons white sugar

How to Make It

1. 1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.
2. 2. Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
3. 3. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
4. 4. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
5. 5. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

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Pumpkin Pie Cheese Ball

What You'll Need

• 2 (8 ounce) packages cream cheese, slightly softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 3 Tablespoons brown sugar
• 3/4 cup pumpkin puree
• 1 Tablespoon pumpkin pie spice
• 1 1/2 cups crushed gingersnap cookies
• graham crackers, apples, and additional gingersnaps for dipping

How to Make It

1. With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined.
2. Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm.
3. Once ball is frozen remove from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball. Let the ball sit for a minute before rolling so it has enough moisture to make the crumbs stick.
4. Roll the ball in the crumbs, pressing the crumbs into the ball.
5. Wrap ball in clean piece of plastic wrap and store in the freezer until serving.
6. To serve
7. Remove from the fridge about a half hour before serving.
8. The ball can be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer.
9. Cut into wedges and serve with graham crackers, apple slices, vanilla wafers, pear slices, or gingersnaps.
10. Serves 2
11. Notes
12. Tip - If you don't have Pumpkin Pie Spice you can make your own. The substitute for 1 Tablespoon of Pumpkin Pie Spice is: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice.

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CHEESY BACON RANCH CHICKEN PASTA

What You'll Need

• Chicken Marinade
• 1 pound chicken breasts, cut into bite size pieces
• ¼ cup ranch dressing (low fat if you have it)
• 1 tablespoon lemon juice
• ¼ teaspoon ground mustard
• ¼ teaspoon cayenne pepper (optional)
• Pasta
• 1 pound penne pasta
• 3 cups broccoli, cut into bite size pieces
• Chicken
• 1 tablespoon olive oil
• 1 shallot, diced
• Salt and pepper to taste
• 1 red bell pepper, chopped
• 3-4 garlic cloves, minced
• Cheese Sauce
• 1 tablespoon olive oil
• 1 tablespoon butter
• ¼ cup flour
• 1 ½ cups chicken broth
• 1 ½ cups low-fat milk
• 1 teaspoon coarse ground mustard
• 2 tablespoons dry ranch dressing seasoning mix
• Salt and pepper to taste
• ¼ - ½ teaspoon red pepper flakes (optional)
• 1 teaspoon dried basil
• 1 cup grated cheddar cheese
• Topping
• Crumbled bacon – we like a lot!

How to Make It

1. Marinate chicken for 30 minutes - 24 hours.
2. Bring a large pot of generously salted water to a boil. Add broccoli and cook 3-5 minutes, depending on how tender you like your broccoli. Using a slotted spoon or strainer, remove the broccoli and rinse with very cold water. Strain and remove to a plate. In the same pot, proceed to cook pasta al dente according to package directions.
3. Meanwhile, In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken (including marinade) and shallots; season with salt and pepper. Saute until the outside of the chicken is no longer pink, then add red bell pepper and garlic; cook an additional 1-2 minutes or until chicken is completely cooked through and bell peppers are crisp-tender. Remove to the plate with broccoli.
4. To the same skillet, melt 1 tablespoon olive oil in 1 tablespoon butter. When butter is completely melted, whisk in flour. Cook, while stirring, for 2 minutes, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Add red pepper flakes, mustard, ranch seasoning, basil and season with salt and pepper.
5. When sauce has thickened, remove from heat and stir in cheese. Add more milk if needed to reach desired consistency. Taste and add additional salt and pepper as desired.
6. Add broccoli, chicken mixture and pasta to the sauce, stirring to combine. Heat through. Top with bacon and serve!

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Deep Dish Chicken Cordon Blue

What You'll Need

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls)
• 2 tablespoons unsalted or salted butter
• 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
• 1 medium onion, thinly sliced
• 1 clove garlic, finely chopped
• 1 box (13.25 oz) frozen baked honey-battered chicken tenders, thawed, cut into 1/2-inch pieces, or 1 deli rotisserie chicken (2 to 2 1/2 lb), shredded
• 16 slices (1 oz each) Muenster cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup mayonnaise or salad dressing
• 2 tablespoons Dijon mustard
• 2 teaspoons lemon juice
• 1 teaspoon honey
• 1 teaspoon horseradish sauce or cream-style prepared horseradish
• 1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
• 1lb shaved cooked brown-sugar or maple-glazed ham (from deli)

How to Make It

1. 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10 to 13 minutes or until light golden brown.
2. 2 Meanwhile, in 10-inch skillet, heat butter and oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Remove from heat; stir in cut-up chicken tenders.
3. 3 Place 8 slices of the Muenster cheese over baked crust. In small bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, honey, horseradish sauce and thyme until well blended. Spoon half of the mayonnaise mixture evenly over cheese on crust.
4. 4 Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture evenly over chicken. Cover chicken evenly with ham. Top with remaining 8 slices Muenster cheese.
5. 5 Bake 15 to 20 minutes longer or until cheese is melted and filling is thoroughly heated.

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Lemon Butter Chicken Breasts.

What You'll Need

• 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons lemon pepper seasoning
• 1/3 cup butter
• 2 tablespoons lemon juice
• 1 lemon cut into slices
• Hot cooked rice or pilaf (optional)

How to Make It

1. pound chicken flat between wax paper. Dredge in flour, salt pepper. Cook in pan with lemon slices and melted butter, sprinkle with lemon pepper. Drizzle with lemon when almost done and cook another few minutes. Use pan juices to drizzle on top.

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