Ghostly (or Pumpkin) Peeps Fun

{recipe via}

 Ingredients:

Graham Cracker Crust

1 stick of unsalted butter, melted

1 1/2 graham crackers, crushed

2 tbsp sugar

pinch of salt

brownie mix (and ingredients to make them)

mini chocolate chips 

PEEPS^® Ghosts or Pumpkins

Directions: 
1.  Combine butter, graham crackers, sugar and salt.  Press the crumb mixture evenly over the bottom of a well-buttered 8 x 8 pan~ the scarily perfect size for 3 rows of 4 marshmallow ghosts.

2.  Bake crust 10 minutes at 350 degrees.

3.  Pour your brownie batter on top of the graham cracker crust and bake according to recipe/mix directions.

4.  Add a layer of chocolate chips during the last 5 minutes of baking.

 5.  Place your PEEPS^® Ghosts on top your chocolate chip/brownie layer and broil very briefly.

6.  You can also add chocolate chips for the eyes and noses.  

 

Bruschetta Chicken

Recipe from:  The Daily Dish

Ingredients:
For the chicken:
- 4 chicken breasts
- 1/2 Italian-style bread crumbs
- 1 tbsp grated Parmesan cheese
- 2 tbsp olive oil, separated

For the topping:
- 1 plum tomato, cut into cubes (I used cherry)
- 1/2 cup of fresh mozzarella, cut into cubes
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- Dash of dried basil
- Dash of salt & pepper
Optional: fresh basil, for topping

Method:
1. In a small bowl combine all of the ingredients for the topping (except the fresh basil), cover, and set aside.
2. With a meat tenderizer, pound the chicken into thin pieces. 
3. Prep your dredging station by combining the bread crumbs and Parmesan cheese on a small plate.
4. Then heat a large skillet with 1 tbsp of olive oil on medium heat.
5. Coat each chicken breast in the bread crumb/cheese mixture, making sure both sides of the chicken are covered.
6. Place the coated chicken in the large skillet, and brown on one side for about 5-7 minutes. Then flip each chicken breast over, and add the last tbsp of olive oil to the pan. 
7. Cook for an additional 5-7 minutes, or until fully cooked on both sides.
8. Remove the chicken from the skillet and drain over a paper towel to soak up any of the extra olive oil. 
9. Plate and spoon the bruschetta topping over each of the chicken breasts. Optional: Top the chicken with a bit of fresh basil.

**Shari at The Daily Dish always has the best recipes.  I had chicken thawing and I needed a recipe.  When I saw her post, I knew this is something I had to make. It was easy and delicious.  It makes a great weeknight meal. 

Apples in a Bag

Ingredients:

1 small apple (Fujis and Jazz are my favorite)

1 packet of sweetener, or a spoonful of sugar

¼ teaspoon cinnamon

¼ teaspoon cornstarch

1 tablespoon water

 Small handful of raisins, optional

Directions:

1.  Peel or don’t peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients.

2.  Reopen bag just a touch to vent. Microwave on High for 2 minutes– longer if you use a big apple.

3.  Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream or just enjoy alone.

Italian Chicken, New Potatoes and Green Bean Bake

Ingredients:
3-4 raw chicken breasts
new potatoes
green beans (fresh or canned)
1 package of Italian dressing mix
1 stick of butter

Directions:
 1.  Place chicken breasts, new potatoes, green beans in a 9×13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter.
2.  Cover with foil and bake at 350 degrees for 1 hour.

BBQ Chicken Enchiladas

Recipe from:  How Sweet Eats 

Recommended by:  Heart on the Homestead

Ingredients:
8 large whole wheat tortillas
3 boneless, skinless chicken breasts, cooked and shredded
28 ounce can red enchilada sauce
1/2 cup of your favorite BBQ sauce
1/2 large sweet onion, sliced
1 tablespoon BBQ seasoning
pinch of cayenne pepper
2 tablespoons olive oil
1 cup shredded sharp cheddar cheese
1 cup shredded colby jack cheese

Directions:
1.  Preheat oven to 375.
2.  In a large skillet, heat 2 tablespoons of olive oil on low-medium. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 10 minutes. While onions are cooking, dump enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.
3.  Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly.
4.  Pour in about a half of a cup of enchilada/BBQ sauce mixture, and add 1/2 cup cheddar cheese and 1/2 cup colby cheese. Stir until mixture comes together and turn off heat.
5.  Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish. Take each tortilla and fill it with 1/2 + of chicken mixture. Roll each up and set it in the baking dish.
6.  Dump remaining enchilada/BBQ sauce on top of tortillas and add remaining cheese. Bake at 375 for 20-25 minutes.

**This tastes as good as it sounds.  It was ridiculously easy and a great recipe to add into the rotation.  We will be having this again! 

Roasted Ranch Pork Chops and Potatoes

Recipe from: Classy, Southern Wife 

 Ingredients: 
4 boneless pork chops
1 packet ranch dressing/seasoning mix
5 tbsp extra virgin olive oil
1 tbsp crushed red pepper
½ onion, sliced
3 red potatoes chopped into bite-size pieces (I used 5 because mine were tiny)

 Directions: 
1. Preheat oven to 350.
2. Mix the ranch dressing and olive oil in a bowl.
3. Dip pork chops in dressing mix to coat on both sides and lay in a greased baking dish.
4. Top with potatoes, onions and red pepper, and then drizzle the rest of the ranch mix on top. (I made extra because I love marinade.)
5. Bake covered for 30 minutes. Remove cover and bake an additional 10 minutes until potatoes are crispy and brown. (mine had to go a little longer because my oven is slow)

**This gets a two thumbs up all around.  It was delicious and easy to make.  We will be making this again.

Blueberry Banana Pie

Recipe from:  Keeping up with the Joneses

Ingredients: 
1 (8 oz) package cream cheese, softened
⅓ cup sugar 1 baked and cooled
9-inch pastry shell (bake ahead of time)
2 bananas, sliced
1 cup blueberry pie filling
1 cup whipped topping, such as Cool Whip
¼ cup fresh blueberries (OPTIONAL)

Directions: 
1.  Combine cream cheese and sugar; beat at high speed with an electric mixer until light and fluffy. 2.  2.  Spread evenly in bottom of crust.
3.   Arrange banana slices on cream cheese layer.
4.  Spread pie filling over bananas.
5.  Top with whipped topping.
6.   Add fresh blueberries on top and chill until ready to serve. Store in refrigerator.

**The name and the thought of this delicious dessert does not do it justice.  It was absolutely delicious!