Loaded Cauliflower Casserole

 Loaded Cauliflower Casserole



Ingredients:


2 lbs cauliflower florets
   
8 oz shredded sharp cheddar cheese, divided
   
8 oz shredded Monterrey Jack cheese, divided
   
8 oz block cream cheese, softened
   
4 tablespoons heavy cream
   
2 bunches green onions, sliced (1 1/2 cups)
   
6 sliced bacon, cooked and crumbled
   
1 clove garlic, grated
   
Salt & pepper to taste

 

Directions:

Preheat oven to 350 degrees
   
Steam cauliflower florets until tender
   
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream
   
Stir in sliced green onions, chopped bacon, and garlic, set aside

Drain any liquid from steamed cauliflower and add to cheese mixture
   
Stir cauliflower and cheese mixture together
       
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese
   
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly
  


Peanut Butter Chocolate Chip Brownies

 

Peanut Butter Chocolate Chip Brownies



Ingredients:
   
½ cup granulated sugar
   
1½ cups brown sugar
   
5 tbsp Challenge unsalted butter, room temperature
  
 ⅔ cup creamy peanut butter (I used Skippy Natural)
 
2 eggs, room temperature
   
1 tbsp vanilla extract
   
1¼ cup all-purpose flour
   
1½ tsp baking powder
   
1 tsp salt
   
1 cup peanut butter chips
   
1 cup semi-sweet chocolate chips



Directions:

Preheat oven to 325F.
   
Line a 9 x 13 inch baking dish with parchment paper or lightly coat with cooking spray.
   
Cream sugars, butter and peanut butter together in a large mixing bowl.
   
Beat in the eggs and vanilla just until combined.
   
In a small bowl, combine the flour, baking powder and salt.
   
Stir the flour mixture into the creamed mixture just until combined. Do not over mix.
   
Stir in the peanut butter and chocolate chips.
   
Spread dough into the prepared baking dish and bake for 22 - 27 minutes. Just until the edges are lightly golden brown.

Let cool before cutting into squares.
   

Chicken Alfredo Rollups

 

Chicken Alfredo Rollups


Ingredients:


12 lasagna noodles
   
2 cups alfredo sauce
   
15 oz ricotta cheese
   
1 egg
  
 ½ cup Parmesan cheese
  
 2 cups shredded mozzarella cheese, divided
  
 1 TBS Italian seasoning
   
1 tsp garlic powder
 
  ¼ tsp pepper
  
 ½ tsp salt
 
  2 cups shredded cooked chicken (rotisserie chicken works great)

Directions:
  
 Preheat your oven to 350 degrees.
   
Cook your lasagna noodles according to package directions.
   
Spread 1 cup of you Alfredo sauce on the bottom of a 9x13 inch pan.
   
Mix together your egg and your ricotta in a medium sized bowl. Mix in your parmesan and 1 cup of your mozzarella cheese.
   
Add in your italian seasoning, garlic powder, pepper, and salt.
   
Add in your shredded chicken and mix everything together.
   
Put ¼ cup of the cheese chicken mixture on each lasagna noodle and roll up lasagna noodle. Put roll up into your prepared pan. Repeat with additional mixture and noodles.
  
 Spread remaining Alfredo sauce over the top of your roll ups. Top with additional mozzarella cheese.
   
Bake in oven for 15 minutes.

Crusted Chicken in Basil Cream Sauce

 Crusted Chicken in Basil Cream Sauce






Ingredients:

 1 cup milk

 1 cup Italian bread crumbs

 4 chicken breasts cut into halves (8 pieces)

 1/4 cup margarine

 1 cup chicken broth

 2 cups whipping cream

 1 tsp dried basil

 1/8 tsp pepper

 1 cup grated Parmesan cheese

Directions:

Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.

Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. Pour sauce over the chicken and serve.

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