Jalapeno Poppers

** Recipe from Kraft **

* 24 fresh jalapeño peppers (2 lb.)

* 1 pkg. (8 oz.) cream cheese, softened

* 1 pkg. (8 oz.) shredded Cheddar Cheese

* 8 slices bacon, cooked, crumbled

* 1/4 c. flour

* 2 eggs, beaten

* 40 RITZ Crackers, finely crushed (about 1-2/3 c.)

* 2 c. oil

CUT lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingred; spoon into peppers. ROLL peppers in flour; dip in eggs, then roll in cracker crumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 min.

HEAT oil in medium saucepan to 375. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.

Chicken, Ranch & Rice Soup

** Recipe from Picky Palate **
* 2 Tbl. extra virgin olive oil
* 1 medium onion, finely chopped
* 2 large carrots, peeled and sliced
* 3 stalks of celery, chopped
* 3 Tbl. fresh minced garlic
* 2 large boneless skinless chicken breasts
* 1 c. dry rice, steamed….comes out to about 3 c. cooked
* 64 oz. chicken broth
* 1 Tbl. dry Ranch Dressing seasoning
* 1/2 tsp. kosher salt
* 1/4 tsp. fresh cracked black pepper
* 2 Tbl. Dijon Mustard
* 1 tsp. hot sauce, like Tabasco (optional)
Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 min. or until softened slightly. Stir in garlic and cook for 1 min. Stir in chicken & rice then pour in broth. Stir, then season with ranch seasoning, salt, pepper & add in Dijon and hot sauce. Reduce heat to low & simmer until serving. Taste and season accordingly.