Chocolate Ganache Cake

By: Roxane

Ingredients

1/2 cup of dark chocolate chips

1/2 cup of heavy whipping cream

2 T butterPillsbury White Cake

Directions

1. Make cake as directed on box and cool.
2. Melt the chocolate chips and butter over medium heat.
3. Once melted, remove from heat and stir in the cream.
4. Let ganache cool--about 20 minutes and pour over cake.

Chicken Cordon Bleu Casserole

By:Shawna

Ingredients

1/2 lb boneless skinless chicken breasts

Italian Dressing

1 egg

1/2 C Italian Bread Crumbs

1 T Olive Oil

1 pkg Stove Top Stuffing

1/4 lb ham

8 oz Swiss Cheese

2 cans Cream of Chicken Soup

1/4 C Sour Cream

Directions

1. Preheat oven to 350


2. Slice chicken into 1/4 inch pieces


3. Marinate chicken in Italian Dressing for at least 45 minutes


4. Whip egg in a small mixing bowl, add chicken. Allow to soak for 5 minutes.


5. In a medium size pan, add olive oil over medium heat


6. In another small bowl, coat chicken with breadcrumbs


7. Put breaded chicken into pan and cook for about 2-3 minutes on each side or until golden brown.


8. Prepare Stove Top Stuffing as directed, place prepared stuffing in the bottom of a 9X13 baking dish.


9. Cube ham, place in baking dish on top of stuffing layer


10. Cube swiss cheese, place in baking dish on top of stuffing layer


11. Place prepared chicken in baking dish on top of stuffing layer


12. Mix soup and sour cream, pour over the top of remaining ingredients in baking dish


13. Cook for 35 minutes

Enjoy!

BLT Dip

By: Amy

Ingredients

4 roma tomatoes chopped

2 cups mayo

2 cups sourcream

1 pound bacon crumbled

1 pkg bagels cut/torn into pieces.

Directions

I microwave the bacon to get it crisp.

1. Chop bacon.
2. Dice the tomatoes.
3. Combine all ingredients in a medium size bowl.
4. Refrigerate over night.

Spinach Dip

By: Roxane

Ingredients

1 Envelope Veggie (soup) Mix

8oz Sour Cream1c. mayo

10oz spinach, thawed and squeeze dry

8oz water chesnuts, drained and chopped

Directions

1. Combine all ingredients.
2. Chill at least two hours.

Mexican Dip

By: Lori

Ingredients

1 lb ground beef, browned and drained

1 jar salsa

1 loaf Mexican Velveeta

1 can of refried beans

Directions

1. Put all ingredients into crock pot.
2. Heat until melted.

Boursin Mushrooms

By: Shawna

Ingredients

2 packages of baby portabella mushrooms

1 package Boursin Garlic & Fine Herbs Olive Oil Garlic Salt

1 tsp minced garlic

Olive Oil

Directions

1. Saute mushrooms, olive oil and garlic in a pan on medium heat for about 7 minutes (flipping mushrooms half way)
2. Season with garlic salt and Italian seasoning to taste.
3. Remove mushrooms from pan and remove stem.
4. Stuff mushroom caps with boursin and arrange on a baking sheet.
5. Bake for 20 minutes.

Veggie Delight

By: Shawna

Ingredients

1/8 cup olive oil
1 medium eggplant, cubed
1 zucchini, cubed
1 medium tomato - peeled, seeded and chopped
1 teaspoon salt
2 teaspoons minced fresh oregano
2 teaspoons minced fresh basil (optional)
1 Loaf Garlic Focaccia Bread
4 teaspoons garlic powder
4 teaspoons Italian seasoning

Directions

Place olive oil and garlic in a large skillet.
Fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes.

Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.

Season with garlic powder and Italian seasoning.

Add the tomato chunks to the skillet, stir the mixture until the tomato becomes a pulp.
Mix in salt, oregano, and basil.

Stir the entire mixture over the heat for 2 minutes, then remove pan from heat and let the mixture cool.

Preheat oven to 325 degrees

Slice the bread into 12 (1-inch thick) slices.

Place the slices directly onto the oven rack (do not use a cookie sheet, the bread will get crisper this way).

Let the bread heat for 3 to 5 minutes.

Remove the bread from the oven and arrange them on a serving platter.

Spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can.

Serve immediately.

Bacon Wrapped Pomegrante Chipolte Chicken

By: Shawna

Ingredients

1 - 16 oz. package Bacon (not thick cut)

1 - Cup of brown sugar

1 - Bottle Tastefully Simple Pomegranate Chipotle Sauce

1 - 1 ¼ lb. uncooked chicken cut into one-inch cubes

Toothpicks

Directions

1. Marinate chicken in Pomegrante Chipolte Sauce for at least 2 hours.
2. Heat oven to 350 degrees.
3. Cut bacon into thirds. Wrap raw chicken chunks with bacon and secure with toothpick.
4. Place side by side in a 9x13 in pan.
5. Once pan is filled, crumble 1 cup of brown sugar over entire pan.
6. Point all toothpicks the same direction before placing in oven.
7. Place in oven for 30 minutes; half way through baking, point the toothpicks in the opposite direction; continue cooking for remaining time or until browned & juices run clear.
8. Let sit for 5 minutes before serving.