Jalepeno Popper Chicken

Ingredients

• 2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts)
• 1/2 tsp garlic powder
• 8 oz cream cheese, softened
• 1/2 pound jalapeño peppers (about 5-6 peppers)
• 4 oz sharp cheddar cheese, grated
• 1/2 cup crumbled crispy bacon

Instructions

1. Preheat the oven to 375˚F
2. Lay chicken breasts flat in a casserole dish.  Season them with the garlic powder then spread the cream cheese over them evenly.
3. Wash the jalapeño peppers and then cut the tops off.  Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
4. Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time.  Chicken is done when cooked through to an internal temperature of 165˚F.
5. Serve warm with a side of potatoes, veggies, or a baked potato.  Enjoy!

White Chocolate Macadamia Nut Cookies

• 2 1⁄4cups all-purpose flour

• 1teaspoon baking soda

• 1⁄4teaspoon salt

• 1cup light brown sugar, firmly packed

• 1⁄2cup white sugar

• 1cup salted butter, softened (I use 1/2 cup butter and 1/2 cup shortening

• 2large eggs

• 2teaspoons pure vanilla extract

• 1cup coarsely chopped macadamia nuts

• 1 1⁄2cups white chocolate chips

1. Preheat oven to 350°F.
2. In medium bowl combine flour, soda and salt. Mix well, set aside.
3. In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
4. Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
5. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

Spicy Cheesy Pull-Apart Bread

-Canola oil spray
-One 16-ounce tube refrigerated flaky biscuits (8 biscuits)
-2 cups grated low-moisture mozzarella (about 1 pound)
-4 tablespoons (1/2 stick) unsalted butter
-2 tablespoons thinly sliced scallions, white and green parts
-1 tablespoon minced garlic
-1 teaspoon crushed red pepper
-1/2 teaspoon kosher salt
-1/2 tablespoon white wine vinegar

Special equipment: a 6-inch cast-iron skillet

Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.

Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.

Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1 1/2 cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.

Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining 1/2 cup mozzarella.

Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.