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.