Chicken Pockets

Ingredients

• Phillsbury Dough (2 cans of 8 croissants) 
• 1 Can Cream of Chicken Soup
• 1/3-1/2 cup of sour cream
• 1/4 cup of sliced olives
• 1/4 cup of chopped onion
• 1/2 cup of shredded cheese
• Shredded or cubed Chicken
• Other ingredients as desired
• Green onion

Directions

1. Preheat oven to 350 degrees.
2. Mix all of the ingredients (except the dough) in a bowl. 
3. Lay out squares of dough (2 croissants).  
4. Spoon mixture onto dough.
5. Cover with another square of dough.
6. Press a fork around the edges to seal.
7. Bake at 350 degrees for 20-30 minutes or until golden brown.  The bigger the pocket the more time is needed.  Look at dough at the center to see if done. 

Chocolate Peanut Butter Lasagna

Ingredients

Crust:

• 2 ¼ cups chocolate graham cracker crumbs
• ½ cup unsalted butter-melted

Peanut Butter Layer:

• 8oz. brick-style cream cheese-room temperature
• 1 ¼ cup peanut butter (do not use natural or other too runny types of peanut butter)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 cups Cool Whip-thawed (or homemade whipped cream whipped to very stiff peaks)

Chocolate Pudding Layer:

• 2 x 3.9 oz chocolate instantpudding
• 2 ¾ cups wholemilk

Topping:

• 3 cups Cool Whip (or homemade whipped cream)
• 2–3 tablespoons peanut butter-melted
• Reese’s Pieces
• Reese’s cups-chopped

Instructions

1. To make the crust, stir together chocolate graham cracker crumbs and melted butter until all crumbs are evenly moistened. Press the mixture into the bottom of 9 x 13 glass dish. Pace in the freezer whle making the filling.
2. To make the peanut butter layer beat together softened cream cheese, vanilla and powdered sugar. Add peanut butter and mix well. Mix in 2 cups whipped cream. Spread over the crust. Place in the freezer while making next layer.
3. Whisk together chocolate pudding mix and milk. Spread over peanut butter layer. Place in the freezer for 10 minutes.
4. Spread whipped topping over the pudding layer. Drizzle with melted peanut butter and garnish with chopped Reese’s and Reese’s pieces candies.

https://omgchocolatedesserts.com/chocolate-peanut-butter-lasagna/print/12957/

Cafe Rio Soup - Instapot & Crockpot

My Recipe

Equipment

• Instapot

Ingredients

• 1 onion diced
• 1 Tbsp. vegetable oil
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (or more if you like it spicier)
• 1/2 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro finely chopped
• 1/2 lime juiced
• pepper to taste
• 2 boneless skinless chicken breasts (or 1 bottle of chicken)
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil to taste
• pico de gallo
• guacamole
• 2 c. pepper jack cheese
• tortilla strips
• cilantro for garnish
• lime wedges for garnish

Instructions

• In the instapot set to saute, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
• Add chicken broth, cliantro, lime juice, and pepper to onions.  Put lid on instapot and cook for 10 minutes.  
• In the meantime, combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. If uncooked (not bottled), grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.  
• In individual bowls layer chicken, about 1/3 c. pico de gallo, a scoop of guacamole, and 1/3 c. pepper jack cheese. Ladle about 1 cup of soup directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

Candied Almonds

Ingredients

Almonds

Brown Sugar

Cinnamon 

Vanilla

Directions

1. In a skillet put as many almonds in as you want to make then sprinkle brown sugar over till you think you have enough.
2. Start cooking then sprinkle some cinnamon over
3. as the sugar is starting to melt and gets sticky, right before it’s done, add about a tsp of vanilla 
4. Finish cooking another minute then pour over a sheet of tin foil spreading thin and let cool. 
5. Once cooled break apart and it’s ready to eat or add to a salad. 😊

Tropical Squares

1/2 cup corn syrup
1/2 c brown sugar, packed
1/2 cup peanut butter
3 cup Kellogg's Special K cereal
1 cup flaked coconut

Combine corn syrup & sugar in a 3-quart pan.  Cook over moderate heat, stirring occasionally, until mixture bubbles.  Remove from heat, stir in peanut butter.  Add cereal & coconut; stir until well coated.  Press evenly into bottom of 8x8-inch pan.  Let stand in cool place until firm.  Cut into squares.  

Raspberry Lemonade

INGREDIENTS

1-3/4 cups fresh squeezed lemon juice, from 8-12 lemons, strained
1/2 pound (8 oz.) raspberries, plus more for serving
5 cups water
1 cup sugar
Lemon wedges, for serving
Fresh mint, for serving

INSTRUCTIONS

Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days.

https://www.onceuponachef.com/recipes/raspberry-lemonade.html

CheeseCake Factory Copycat Recipe 

INGREDIENTS

• ▢ 1 cup water
• ▢ 1 cup sugar
• ▢ 1 cup freshly squeezed lemon juice
• ▢ 1 1/2 cups fresh or frozen raspberries
• ▢ Extra sugar for the rim of your glass

INSTRUCTIONS

• Heat the sugar and water over medium heat, stirring often, in a small saucepan until the sugar has completely dissolved to make a simple syrup.
• Puree the raspberries in a blender or food processor add in the simple syrup and lemon juice.
• Add extra water (or Sprite, if you want it fizzy - but it won't be like Cheesecake Factory's recipe) to thin it out to the consistency and flavor that you like.
• Run a lemon slice around the rim of your glass, dip the glass in sugar, and serve with ice.

https://www.bunsinmyoven.com/raspberry-lemonade-cheesecake-factory-copycat/

Layered Rainbow Jello

 

INGREDIENTS

•  6 (3 ounce) packages different Jello flavors (Berry Blue, Lime, Lemon, Orange, Grape, and Raspberry, Cherry or Strawberry for red)
•  5 packages unflavored gelatin
•  1 1/2 (14 ounce) cans sweetened condensed milk
•  8 1/2 cups water

INSTRUCTIONS

1. Bottom (purple) layer:  Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved.  Pour into a 9x13-inch pan and transfer to the refrigerator.  Make sure the pan is sitting completely flat.  Chill until completely set, about 30 minutes. 
2. Second (white) layer:  Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved.  Add 1/2 can of sweetened condensed milk and stir until combined.  Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge. 
3. Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool.  Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution.  Return jello to the refrigerator to set up, which takes about 20 minutes.  
4. Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up.  You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.   
5. Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve.  A small spatula will help you get the jello cubes out of the pan.

https://houseofnasheats.com/layered-rainbow-jello/