Easy Chicken Bake

1 6 oz pkg chicken stuffing mix
1 lb boneless skinless chicken breasts, cut into bite-size pieces & pan seared
1 10.75 oz can condensed cream of chicken soup
1/3 c sour cream
1 16 oz pkg frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Preheat oven to 400F. Prepare stuffing as directed on package. Mix chicken, soup, sour cream, and vegetables in a medium bowl and then scoop into a greased 8x8 in baking dish and top with cooked stuffing. Bake 30 min. or until chicken is completely cooked through.

Ham N Cheese Calzones

1 13.8 oz can refrigerated pizza crust
16 slices shaved honey ham
1 c shredded Colby & Monterey Jack cheese
¼ c ranch dressing
1 tomato, cut into 8 thin slices

Preheat oven to 400F. Unroll pizza dough on lightly floured surface. Pat out dough to form 16x12 in rectangle. Cut into quarters to form 8x6 in rectangles. Working on just one half of each rectangle, spread ranch dressing over each rectangle, top each half with 4 slices of ham and 2 thin slices of tomato as you would assemble a sandwich, and then sprinkle each half with the shredded cheese. Fold the bare half of each rectangle over the covered and seal edges with a fork. Put them on a baking sheet sprayed with cooking spray and bake them for 16-18 minutes or until golden brown.

Whoopie Pies

1 18.25 oz pkg devil's food cake mix
5 TBS all-purpose flour
1 c milk
1 c shortening
1 c white sugar
2 tsp vanilla extract

Preheat oven and prepare cake mix as directed on package except using only 3/4 c of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 in circles. Bake until toothpick inserted in center comes out clean. Let cool.

Meanwhile, in a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.

Meanwhile, in a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.

Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

Cheesy Turkey Meatloaf

1 lb ground turkey
1 c Italian seasoned breadcrumbs
½ c milk
½ c ketchup
1 egg
1 tsp salt
¼ tsp pepper
10 oz block Colby cheese, cut into small cubes

Preheat oven to 400F. In a large bowl combine turkey, breadcrumbs, milk, ketchup, egg, salt, and pepper. Once it is combined well stir in the cheese cubes; pour into a 8 in square pan and bake for 1 hour, removing about 5 minutes before the end to put more ketchup on top (if desired) before finishing the baking time.

Garlic Cheddar Chicken W Potatoes

1 stick butter
1 tsp garlic powder
¾ c dry bread crumbs
½ c grated Parmesan cheese
2 c shredded Cheddar cheese, divided
¼ tsp dried parsley
¼ tsp dried oregano
¼ tsp ground black pepper
1/8 tsp salt
4 skinless, boneless chicken breast halves – pounded thin
2 lg potatoes, cubed

After cubing potatoes place in boiling water and let cook until almost tender.

Meanwhile, preheat oven to 350F. Melt butter and stir in garlic powder in a small shallow dish. In a large shallow dish mix together bread crumbs, parmesan cheese, 1 ½ c of the cheddar cheese, parsley, oregano, pepper, and salt. After pounding chicken breasts dip them in garlic butter and then press in the cheese mixture and place in a 9 x 13 baking dish. Top with remaining bread crumb mixture and bake for about 25 minutes before removing from oven. (DO NOT DUMP REMAINING GARLIC BUTTER)

Upon removing the chicken from the oven flip them over so they can cook evenly through the other side; (after draining) scoop potatoes in between the chicken breasts, drizzle the remaining garlic butter over the potatoes and sprinkle the remaining cheddar cheese over the chicken breasts. Continue to cook for about 15-20 more minutes or until chicken is cooked through, potatoes are tender, and cheese is bubbly.

Mini Pineapple Upside Down Cakes

1 stick butter
1 ½ c brown sugar
1 24 oz can sliced pineapple, (12 slices, quartered), DO NOT DRAIN
1 18.25 oz box white cake mix, plus ingredients need for cake mix, omit water

Melt butter in a small bowl; stir in brown sugar. Press mixture into the bottom of 24 greased muffin tins. Take 2 quarters of a pineapple and place them in the bottom of each muffin tin, creating like a rainbow shape that fits together.

Preheat oven and prepare cake mix as directed on box except use the pineapple juice from the can instead of the water. Separate the cake mix between each muffin tin, filling about 2/3 full like you would with muffins or cupcakes. Bake as directed on the box; upon removing from the oven only cool up to 10 minutes; if you let them cool too long they will stick to the pan.

Vanilla Crazy Cake

1 1/4 c flour
1 c sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
1 tsp vanilla
1/3 c oil
3/4 c milk
1 c semisweet chocolate chips, divided

Preheat oven to 350F. In a large bowl combine flour, sugar, baking powder, and salt. Make 2 indentations in flour mixture. In a small bowl mix together egg and vanilla with whisk. Pour the egg mixture in one of the indentations in the flour mixture and the oil in the other. Add milk and stir until well mixed. Pour half of the batter into a 8 in square baking pan and sprinkle 1/2 c chocolate chips over the mixture; pour the rest of the batter in the pan and sprinkle remaining 1/2 c chocolate chips over the top. Bake for 25-30 minutes or until knife inserted near center comes out clean.

Kielbasa Tortellini Alfredo

1 9 oz pkg cheese or spinach tortellini
½ lb kielbasa, sliced
1 14.5 oz can diced tomatoes
1 16 oz jar alfredo sauce

Cook tortellini as directed on package. Meanwhile in a large skillet sauté kielbasa until crispy. Pour the can of diced tomatoes into the kielbasa skillet and cook until bubbly; stir in finished (drained) tortellini and the jar of alfredo sauce and simmer until heated through.