TWO FOR ONE: Cheesy Pepper Chicken and Veggie Rice Timbales

CHEESY PEPPER CHICKEN

(This chicken is a favorite around our house- the Italian dressing marinade add a delicious zest and the peppers and swiss cheese add the perfect flavors!)

INGREDIENTS:

- 5-6 Thinly Sliced Chicken Breasts
- 1 Green Bell Pepper sliced
- 5-6 Slices of Swiss Cheese
- Favorite Chicken seasoning/spices (I use Mrs. Dash's Chicken Blend)
- 1 small bottle Italian Dressing
- 1-2 Tbsp. Olive oil

DIRECTIONS:

1.) Sprinkle Chicken Breasts on both sides with seasoning.  Place in a freezer bag and add full bottle of Italian Dressing.  Seal bag and place in refrigerator to marinate for about an hour.
2.) Put oil into medium sized sautee/saucepan and sautee on medium-low heat until fork-tender.
3.) Remove Bell Peppers and set aside.  Put chicken breasts in pan, flat across the bottom of pan (include dressing)
4.)  Cook for 5-6 minutes and turn each chicken breaset once and cook for 5-6 more minutes or until no longer pink in the center. 
5.) Drain dressing from pan and return chicken breasts.  Top each breast with 3-4 bell pepper strips and top each with 1 slice of swiss cheese.  Place lid on pan and wait for cheese to melt.
6.) Enjoy!


VEGGIE RICE TIMBALES

(These "drum" shaped rice servings are very easy to prepare, healthy and yummy)

INGREDIENTS:

- 1 C. (for 4 timbales) white instant rice, prepared according to package directions.
- 1/2 C. Frozen Vegetables of choice (I love to use corn, carrots and sometimes green peas)
- 1/4 C. Cheddar or Cheddar-Jack Cheeses (optional)
- Salt and Pepper to Taste

DIRECTIONS:

1.) Prepare rice (as previously mentioned above) according to package directions.
2.) MEANWHILE, steam vegetables in ziplock steamer bag.
3.) Mix together Rice, vegetables and cheese in a small bowl.
4.) Using small custard dishes or ramakins (coated with non-stick cooking spray), Press 1 C. of rice mixture firmly into each small dish.  Flip over onto serving plate!
5.) Enjoy!

Cream Cheese Cookie-Bars

(These cookie bars are simply delicious- especially when you can't decide what to bake!  They have a cookie consistency in the crust and a chewy "bar" texture within the top layer)

INGREDIENTS:

- 1 C. Flour (plus 2 Tbsp)
- 1/2 C. Butter, softened
- 1/4 C. Sugar
- 1/4 C. Cornstarch
- 2 Eggs
- 8 oz. Brown Sugar
- 1/4 tsp. Baking Pwdr.
- 1 tsp. Vanilla
- 1/2 C. Chopped Walnuts
- 1/4 C. Flaked Coconut

DIRECTIONS:

1.) Combine 1 cup flour, butter, sugar and cornstarch with pastry blender until mixture resembles corse crumbs.  Press Mixture into ungreased (15-in pan- for thinner bars) or 13 x 9 in pan (for thicker bars).  Bake at 350' for 15-18 minutes. MEANWHILE, Prepare the Cream Cheese Topping.
2.) Beat eggs, brown sugar, 2 Tbsp. flour, baking powder and vanilla at medium speed with mixer until blended; Stir in Walnuts and Coconut.  Spread on top of crust.
3.) Bake at 350' for 10 minutes.  Let cool in pan on wire rack.  Spread with cream cheese topping (RECIPE to follow).  Bake 30 additional minutes or until set.  Cut into Bars.

CREAM CHEESE TOPPING

- 6 oz cream cheesem softened
- 1/4 C. Butter, Softened
- 1/2 tsp. Vanilla ext.
- 6 oz. Powdered Sugar

* Beat first 3 ingredients at medium speed until creamy.  Gradually add sugar, beating until blended.

Pepperoni Pinwheels

(These yummy mini pepperoni rolls are super easy and yummy as a snack or to go along with a salad for lunch!)

INGREDIENTS:

- 1/2 C. Diced Pepperoni
- 1/2 C.  Mozzarella Cheese
- 1/4 C. Parmesan Cheese
- 1/4 tsp. Oregano
- 1 Egg, Separated
- 1 (8 oz) Tube Pillsbury Crescents

DIRECTIONS:

1.) Combine Pepperoni, mozzarella, parmesan, oregano and egg yolk in medium bowl.  Mix until egg yolk is incorporated.
2.) In a separate small bowl, whisk egg white until foamy.
3.) Separate crescent dough into 4 large rectangles and seal perforations.
4.) Spread mixture over each rectangle; Roll up (Jelly-Roll Style)- Start with the "short" side.  Pinch seams to seal.
5.) Cut each roll into 6 "slices".
6.) Place (cut side down) on baking sheets.  Brush with egg white.  Bake at 375' for 12-15 minutes.

French Onion Chicken and Potatoes

(This photo seriously doesn't convey the deliciousness of this dish!)

I recently won a contest and received a cookbooklet as part of a "prize pack".  This recipe came from that booklet and it is AMAZING- definitely a 5 stars out of 5 on my scale and super easy!! 

SIDENOTE: The original recipe called for the dish to be prepared in the microwave, but I opted to cook it in the oven (flavors always seem to meld better that way for me and it was definitely true here.  I also made the recipe yield more and omited canned fried onions on the top to make it a little healthier)

INGREDIENTS:

- 5 medium sized russet or white potatoes
- 5-6 thinly sliced chicken breasts (or 8-10 chicken tenders)
- 2 packets dry onion soup mix
- 2 C. warm water
-5 Slices Swiss Cheese


DIRECTIONS:

1.) Rinse Potatoes, cut them in half lengthwise; slice the halved in half lengthwise again. On a seperate cutting board cut chicken in to strips (skip this step if you chose to use chicken tenders).
2.) In a small mixing bowl combine soup mixes with 2 cups warm water and stir until powder dissolves. 
3.) Pour dissolved soup into a 13 x 9 in dish.  Spread chicken in one layer across bottom of pan.  Top chicken with potatoes, arranging them ina second single layer.
4.) Cover with foil and cook for 15 minutes.  Remove foil and return to oven for an additional 15 minutes.
5.) Remove from oven once more and top with swiss cheese slices, in yet another single layer.  Cook for 10 more minutes or until cheese is completely melted and/or bubbly.
6.) Enjoy!

Chocolate Marble Cupcakes

These cupcakes pair Rich chocolate with fluffy cream cheese- trust me,

 it is hard to eat only one!  ;-)

INGREDIENTS:


- 6 oz. cream cheese, softened
- 1/3 C. Sugar
- 1 Egg
- 6 oz. semi-sweet chocolate chips
- 1 Box Chocolate Fudge Cake Mix (With pudding in the mix)
- Water, Eggs and vegetable oil called for in cake mix (depends on the bramd and specific flavor)


DIRECTIONS:


1.) Heat oven to 350'.  In a medium mixing bowl, beat cream cheese, 1/3 C. Sugar and 1 Egg with electric mixer until smooth.  Add Chocolate Chips and set mixture aside.
2.) Prepare cake mix according to box.  Divide batter evenly (I use a 1/4 c. scoop) among 18 lined muffin cups.  Top each with 1 Tbsp. cream cheese mixture.
3.) Using a knife or toothpick, lightly "criss-cross" the batters creating a "marble" effect.
4.) Bake for 20-25 minutes or until toothpick inserted comes out clean.
5.) Enjoy!

Texas Confetti Cornbread

Ready for a melt in your mouth "down south" Texas recipe?  Look no further...This cornbread was SOOOO delicious.  Cornbread gone wrong is dry and flavorless- this one is packed full of spice and fell apart as I picked it up- Yum!


INGREDIENTS:

- 1 C. Milk
-1/4 C. Butter, melted
- 1 Large Egg
- 1 1/4 C. Yellow or White Cornmeal
- 1 C. Flour
- 1/2 C. Sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 3/4 C. Frozen or Fresh corn
- 1/2 of a Green Bell Pepper, chopped
- 1-2 Fresh Jalapenos, chopped (according to how spicy you want it!  Omit the pepper for less spice or chop up 2 for full spice)


DIRECTIONS:

1.) Heat oven to 400'.  Grease or spray bottom and side of round (9 x 1 1/2 in) or square (8 x8 x 2 in) pan.
2.) Beat milk, butter and egg in a large bowl with large wire whisk.  Stir in the next 5 ingredients until moistened (Do NOT overbeat this mixture- it should be slightly lumpy).
3.) Steam together corn and peppers (for a quick shortcut, use a "steamer bag" in the microwave as you mix the other ingredients).
4.) Add corn and peppers to batter and stir lightly.
5.) Pour into pan and bake for 20-30 minutes or until  the top becomes golden brown (or a toothpick inserted in the middle comes out clean.
6.) Enjoy!

*I paired this new cornbread concotion of mine with some homemade red and pinto beans with sausage!  It was soooo delicious!

Mom's Potatoes Au Gratin

*I recently won a contest with this recipe and it was featured in their blog:

 http://www.momsdinnerhelper.com/. Check it out!

INGREDIENTS:
- 6-7 Russet Potatoes, peeled and cubed

- 2 Tbsp. Butter

- 2 Tbsp. Flour

- 1 1/4 C. Milk

- 1/2 tsp. salt, divided

- 1/8 tsp. black ground pepper

- 1 C. Sharp Cheddar Cheese


DIRECTIONS:

1.) Boil potatoes in water with 1/4th tsp. salt until potatoes are fork-tender. Drain well.

2.) Melt Butter in Medium Saucepan and add flour, blending well into a paste.

3.) Add 1 1/4 C. Milk and stir continually until white sauce begins to thicken. Bring to a boil then reduce heat. Continue stirring until white sauce is thickened. Add remaining salt and pepper.

4.) Place potatoes in a lightly greased 13 x 9 in. baking dish. Pour White sauce over potatoes. Bake at 350 degrees for 10-12 minutes. Remove potatoes, stir lightly and top with cup of cheddar cheese.

5.) Return to oven for an additional 10 minutes or until cheese is bubbly!

6.) Enjoy!

*This was one of my favorite dishes growing up that my mom made- which is saying a lot because she is an amazing cook! I have always been a "potato girl", so I often begged my mom to make them, lol. Now that I'm married and out of the house, I have to make a batch whenever I get that craving!