Reeses Puffs Crunch Monster Eyeballs

** Recipe from Picky Palate **

* 3/4 c. crunchy peanut butter
* 1/2 c. powdered sugar
* 1 c. Reeses Peanut Butter Puff Cereal, crushed

* 1 c. chopped chocolate
* 1 small bag candy coated chocolate pieces (M&M’s)

Place peanut butter, powdered sugar and cereal into a large bowl. Mix until dough forms. Take 1 Tbl. pieces and roll into balls. Freeze for 15 minutes. Melt chocolate in a double broiler until smooth. Using a toothpick or skewer dip peanut butter balls into chocolate leaving top centers open. Let chocolate harden then place candy coated chocolate pieces in center of opening to form the eye. Serve chilled or room temperature.

Fudgy Graveyard Brownies

** Recipe from Picky Palate **

* 1 brownie mix, 8×8 size

* 6 Milano Cookies (for grave)

* 5 Oreo Cookies, crushed

* 6 pumpkin candy corns and 6 normal candy corns

* 1 c. melted chocolate for frosting and piping

Preheat oven to 350. Bake brownies in an 8×8 inch pan lined with foil, sprayed with cooking spray. Let cool completely then cut into 6 rectangles. Frost with melted chocolate reserving 2 Tbl. for piping the cookies. Pipe "RIP" onto the Milano Cookies then press into the back of each brownie. Top with a candy corn pumpkin and candy corn. Sprinkle with crushed Oreos for the “dirt.”

10 Minute Creamy Perline Pasta

**Recipe from Picky Palate **

* 1 lb Perline Pasta (from Trader Joe's) or other pasta of choice

* 2 Tbl. extra virgin olive oil

* 1 medium onion, finely chopped

* 2 cloves fresh garlic, minced

* 26 oz. favorite pasta sauce

* ½ Cup low-fat buttermilk

* Salt and pepper to taste

* ½ c. fresh grated parmesan cheese for garnish

Cook pasta according to package directions. Drain and set aside. Heat oil into a large skillet over medium heat. Saute onion for 5 minutes or until softened. Stir in garlic for 1 minute then stir in pasta sauce. Heat for 5 minutes then stir in buttermilk. Season with salt and pepper to taste. Stir in cooked pasta and reduce heat to low until ready to serve. Sprinkle each plate with fresh grated Parmesan cheese.

Pecan Crusted Chicken Salad w/ Honey Dijon Dressing

**Recipe from Picky Palate **

* 1 ½ c. Panko Bread Crumbs

* ½ c. fresh grated Parmesan Cheese

* ½ c. ground pecans

* 1 c. flour

* ½ tsp. salt

* ¼ tsp. pepper

* 2 eggs

* 2 Tbl. water

* 4 lg. boneless skinless chicken breasts

Honey Dijon Dressing

* 1 c. mayonnaise

* Heaping ¼ c. whole grain mustard

* Heaping ¼ c. honey

* Salt & pepper to taste

* Mixed greens of choice

* Sliced cucumbers

* Cherry tomatoes

* Crumbled Feta cheese

Preheat oven to 350 degrees F. In a shallow bowl mix the Panko, Parmesan and pecans. Set aside. In another shallow bowl mix the flour, salt and pepper. In a third shallow bowl whisk the egg and water. Dredge each chicken breast into the flour mixture, the egg mixture then press into the pecan crust. Place each chicken breast onto a greased baking rack placed over a baking sheet. Bake for 25-35 min. or until chicken is cooked through. Let cool for 10 min. then cut into thin strips.

For dressing: mix mayonnaise, mustard and honey into a bowl. Season with salt and pepper to taste.

3. Place salad greens onto serving plates and top with pecan crusted chicken, sliced cucumbers, tomatoes, cherry tomatoes and feta cheese. Drizzle with dressing.

Snickers Caramel Cheesecake Cookies

**Recipe from Picky Palate **

* 2 c. chopped Snickers Bars

* 2 1/2 c. graham cracker crumbs

* 2 Tbl. sugar

* 5 Tbl. melted butter

* 2 (8 oz. ea.) packages softened cream cheese

* 1 c. sugar

* 2 eggs

* 1 Tbl. vanilla

* 3 Tbl. caramel sauce

Heat oven to 350. Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 min. or just until browned. Remove from oven.

In a stand or electric mixer, beat cream cheese & sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 min. or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

Cinnamon Roll Pizza

** Recipe from Picky Palate **

* 4 Tbl. cold butter, cut into cubes, divided in half

* 1/2 c. packed brown sugar, divided in half

* 13 oz. pizza dough of choice, divided in half

* 4 Tbl. room temp. butter

* 1/2 c. packed brown sugar

* 1 1/2 tsp. ground cinnamon, divided in half

Icing:

* 1 c. powdered sugar

* 4-5 Tbl. heavy cream

Heat oven to 350. Spray pizza pans with cooking spray and layer each pan with 2 Tbl. butter cubes and 1/4 c. brown sugar. Gently place divided dough into pans over butter and brown sugar then spread 2 Tbl. butter over tops of dough. Layer with remaining brown sugar and cinnamon. Bake for 25-30 min. or until pizza crust is cooked through. Let cool for 10 min. or until butter and brown sugar have set. Cut into wedges.

Place powdered sugar and cream into mixing bowl and stir until smooth. Drizzle over warm slices of pizza and serve.

Makes 8 small slices of pizza, 2 full personal pan size or 1 - 12" pizza.

S'mores Stuffed Brownies

** Recipe from Picky Palate **

* 1 box brownie mix
* 4 1/2 full graham crackers
* 3 1/2 full size chocolate bars
* 16 large marshmallows

Preheat oven to 350. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following chocolate bars & marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 min or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.

Rolled Up Chicken Dinner

** Recipe from Picky Palate **

* 4 large boneless, skinless chicken breasts, pounded to an even thinness
* 1 1/2 c. prepared mashed potatoes, on the thick side, helps if they are chilled
* 2 c. steamed broccoli, chopped into very small pieces, almost minced
* 1/2 c. shredded cheddar cheese
* 1/2 c. all purpose flour
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 1 beaten egg
* 1 1/2 c. panko bread crumbs
* 1 1/2 Tbl. Ranch Dressing Seasoning Mix
* 10 oz. can cream of chicken soup
* 1 c. milk
* 1 c. steamed broccoli, finely chopped

Preheat oven to 350. Place pounded chicken breasts onto a large baking sheet. Spread a thin layer of mashed potatoes over each chicken breast then layer with broccoli and cheddar cheese. Carefully roll each chicken breast up securing ends with a toothpick. Place flour, salt and pepper into a shallow bowl. Place beaten egg in a second bowl; panko & ranch mix into a 3rd shallow bowl. Dip/roll rolled chicken carefully into flour then egg, then panko mix (this will get a bit messy, don’t worry, it turns out great anyway!!) Place chicken rolls back onto a baking sheet that’s been sprayed with cooking spray or is lined with silpat. Bake for 30-35 min. or until chicken is cooked through (juices are clear, not pink). Let rest for 10 min. Heat cream of chicken soup, milk and chopped broccoli in a small saucepan until warmed. Pour spoonfuls of sauce over each chicken roll and serve.

Broccoli Cheddar, Chicken & Tater Tot Casserole

** Recipe from Picky Palate **

* 2 sm. cans cream of chicken soup
* 2 sm. cans cheddar cheese soup
* 1 1/2 c. milk
* 8-10 c. broccoli florets
* 2 lg. boneless, skinless chicken breasts, cooked & shredded
* 1 tsp. hot sauce (Tabasco or Chalula)
* 1/2 tsp. kosher salt
* 1/4 tsp. fresh cracked black pepper
* 1/8 tsp. garlic salt with parsley
* 1/2 bag seasoned tater tots, frozen
* 1/2 c. shredded cheddar cheese

Preheat oven to 375. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 min. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7" baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 min. then cover with foil. Bake for an additional 15 min. with dish covered with foil. Remove from oven and serve.

Pumpkin Spiced Cream Cheese Breakfast Rolls

**Recipe from Picky Palate **

* 2 cans refrigerated crescent rolls
* 4 oz. cream cheese, softened
* 1/4 c. brown sugar
* 1 /4 c. canned pumpkin
* 1/4 tsp. ground cinnamon
* 1/8 tsp. ground nutmeg

Preheat oven to 350. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon & nutmeg into a bowl & combine with mixer; beat well. Spread mixture over dough, leaving 1/2" border around edges. Starting at long end, roll up & cut into 1" pieces. Place around 2 - 9" cake pans that have been sprayed with non-stick spray. (Leaving centers open will form a circle/ring.) Bake 28-30 min, or until rolls are golden brown. Remove from oven & let cool 10 min. Frost warm rolls with cream cheese frosting.


Frosting:
* 4 oz. softened cream cheese
* 1/2 c. powdered sugar
* 1/2 tsp. vanilla
* 1 Tbl. canned pumpkin

Mix all ingredients & spread over warm rolls.

Poppin' Garlic Ranch Biscuit Topped Chicken Pot Pie

**Recipe from Picky Palate **

* 4 large chicken breasts, cooked and shredded

* 1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
* 1/2 tsp. salt
* 1/4 tsp. fresh cracked black pepper
* 2 (10 oz.) cans cream of chicken soup
* 1 (10 oz.) can cheddar cheese soup
* 1 c. chicken broth
* 1 c. milk
* 2 (15 oz.) cans mixed veggies, drained
* 3/4 c. crumbled bacon pieces, already cooked
* 1 c. shredded cheddar cheese
* 1 (6 count) can homestyle refrigerated biscuits
* 1/2 tsp. garlic salt
* 1/2 tsp. reserved dry Ranch Dressing Mix
* 1/2 c. shredded cheddar cheese
* hot sauce to top, if desired

Preheat oven to 350. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggies then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with hot sauce if you like it spicy!

Ranch House Crock Pot Pork Chops w/ Parmesan Mashed Potatoes

**Recipe from Picky Palate **

* 6 pork chops, 1/2 inch thick

* 1 packet dry Ranch Dressing Seasoning

* 10 oz. can Cream of Chicken Soup

* 4 lbs. peeled, cubed potatoes

* 5 Tbl. butter

* 1 c. fresh grated Parmesan cheese

* 6 cloves roasted garlic

* 1- 1 1/2 c. warm milk

* 1 Tbl. salt, or to taste

* 1 tsp. fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 min. or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.

Cookies & Cream Cupcakes w/ Chunky Oreo Frosting

**Recipe from Picky Palate **

Cupcake batter:
* 1 Butter or yellow cake mix
* 4 eggs
* 1 sm. package vanilla pudding mix
* ½ c. sour cream
* ½ c. water
* ½ c. vegetable oil
* 16 oreos, crumbled up
* 1 c. chocolate chips

Chunky Oreo Frosting:
* 8 oz. softened cream cheese
* 1 stick softened butter
* 3 c. powdered sugar
* 6 oreo cookies, crumbled

Preheat oven to 350 degrees. In a stand or electric mixer, beat until all ingredients are well combined, close to 2 min. Pour batter into paper lined cupcake cups, about ¾ way full. Bake for 25-30 min. or until toothpick comes out clean from center. Let cool. Place cream cheese and butter into mixer and beat until smooth and fluffy. Slowly add in powdered sugar until desired consistency. Stir in oreo cookie crumbles and spread over cupcakes.

Garlic Toasted Open Faced Lasagna Ciabattas

**Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil

* 1 lb. ground Italian Sausage

* 1- 26 oz jar of pasta sauce

* 8 leaves fresh basil, chopped (taste great, but not necessary)
* 15 oz. container ricotta cheese

* ½ c. grated parmesan cheese

* 1 c. shredded mozzarella cheese

* ¼ tsp. salt

* ¼ tsp. pepper

* ¼ tsp. Italian Seasoning
* 8 garlic roasted ciabatta rolls

* 1 ball fresh mozzarella cheese
* Parmesan cheese

Preheat oven to 375 degrees. Place oil into a medium dutch oven or pot over medium heat. Cook sausage until browned, about 5-7 minutes; reserve ¼ c. of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes. Place reserved ¼ c. sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ c. (*you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese. Bake for 10-12 min. or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.

Cheesy Chicken Cordon Bleu Rice Casserole

**Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil
* 1 medium onion, finely chopped
* 1 red bell pepper, diced
* 1 clove fresh garlic, minced
* ½ lb. diced ham
* 2 c. cooked shredded chicken breast
* 4 Tbl. butter
* ¼ c. flour
* ½ tsp. salt
* ¼ tsp. fresh cracked pepper
* 14 oz. can chicken broth
* 3 c. cooked rice of choice (I used white long grain)
* 1 c. shredded cheddar cheese
* 1 c. shredded mozzarella or swiss cheese

Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

Classic Hearty Corn Chowder

**Recipe from Picky Palate **

* 3 Tbl. extra virgin olive oil
* 1 lg. onion, diced
* 3 stalks celery, diced
* 4 lg. carrots, diced
* 1 lg. fennel bulb, thinly sliced
* 2 cloves garlic, minced
* ½ lb. diced ham/chicken
* 10 fresh ears of corn, kernels removed and placed into bowl (or a 2lb bag of frozen corn)
* 3 - 14 oz. cans chicken broth
* 8 oz. sour cream
* 1 c. half & half

Roasted Poblano Cream
* 1 Roasted poblano pepper
* ½ c. sour cream

Place olive oil into a large dutch oven over medium heat. When hot, add onion, celery, carrots and fennel. Cook & stir for 10-12 min. or until vegetables are softened. Stir in garlic & ham/chicken until combined. Place half of the corn into a food processor and mix until nearly smooth. Pour mixture into pot with whole kernels. Stir in chicken broth, sour cream and half & half. Reduce heat to low. Season with salt, pepper and garlic seasoning according to taste. Simmer on low until ready to serve. Garnish with cilantro leaves and Roasted Poblano cream if desired.

Roasted Poblano Cream-
Place poblano pepper under oven’s broiler on a baking sheet or foil. Broil for 15-20 minutes, flipping half way through or until blackened on all sides. Transfer to a brown lunch sack and fold top down to trap steam inside. After about 10 minutes, remove peppers and peel the blackened skin away. Chop the roasted poblano and stir into sour cream. Place a dollop on top of soup if desired.

Ranchero Mexi-Chicken Crostada

**Recipe from Picky Palate **

* 1 roll pie crust, thawed
* 1 can chunk chicken, or about 1 ½ c. cooked shredded chicken
* 1 drained can Mild Rotel diced tomatoes with chilies
* ½ c. fresh chopped cilantro leaves
* 1 tsp. Ranch dressing seasoning, from packet that makes the dip
* 1 tsp. cumin
* Pinch of salt and pepper
* ½ c. shredded cheddar cheese
* 1 Tbl. extra virgin olive oil
* ¼ tsp. Lawry’s garlic salt with parsley

Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray. Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top w/ cheddar cheese, leaving about 1 ½" border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.

Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce

**Recipe from Picky Palate **

* 1 lb Mini Farfalle pasta (for gluten-free, use GF pasta)
* 2 Tbl. EV olive oil

* ½ C. white finely diced onion

* 2-3 chipotle peppers in adobo sauce, chopped, from can (3 if you like spicy)

* 1 fresh corn on the cob, kernels removed

* 1 C. drained black beans

* 2 C. diced cooked chicken

* 1/4 C. fresh cilantro leaves, chopped
* 2 - 14 oz. cans Fire Roasted diced Tomatoes

* ½ C. heavy cream

* Pinch salt, pepper, garlic salt

Prepare pasta according to package directions, drain & set aside. Heat 2 Tbl. olive oil in large 5 qt skillet or dutch oven over medium heat. Add onion, chipotle, corn, & beans. Cook for 5 min, until softened. Stir in cooked chicken & cilantro leaves until heated through, reduce heat to low & set aside. Place both cans of tomatoes into food processor & pulse until nearly smooth. Pour into chicken mixture. Stir in cooked pasta; stir to combine. Stir in heavy cream, salt, pepper & garlic salt to taste. Cook until heated through and serve. Garnish with additional cilantro if desired.

Cheesy Baked Mexi-Rigatoni

**Recipe from Picky Palate **

* 1 lb dry Rigatoni pasta (or any other pasta of choice)

* 2 Tbl. E. V. Olive oil

* 1 large onion, finely chopped

* 2 Anaheim green chili’s finely chopped

* 1 lb lean ground beef

* ½ tsp. salt

* ¼ tsp. pepper

* ¼ tsp. garlic salt

* 1 can cheddar cheese soup

* ½ c. milk or half & half

* 1 c. sour cream

* 2 - 15 oz cans fire roasted tomatoes

* Heaping ½ c. fresh chopped cilantro leaves (add more if you love cilantro)

* 2 c. Mexican blend shredded cheese

Preheat oven to 350. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 min. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.

Chicken Pot Pie Bowls With Puffy Croutons

**Recipe from Picky Palate **

* 3 Tbl. e. v. olive oil

* 2 large carrots, peeled & sliced

* 2 stalks of celery, chopped

* 1 med. white onion, finely diced

* 2 large boneless, skinless chicken breasts, cooked & shredded

* 1 stick butter

* ½ c. flour

* ½ tsp. salt

* ¼ tsp. fresh ground black pepper

* 2 cans chicken broth

* 1 c. half & half

* ½ c. low fat sour cream

* 1 c. petite peas, frozen is fine

* Salt and pepper to taste

* Pinch of garlic salt

* 1 sheet thawed puff pastry

* 1 egg mixed with 1 Tbsp. water

* ¼ tsp. Cajun seasoning

Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 min. Reduce heat to low stir in chicken & simmer. In a separate medium pot, melt butter over med. heat. Whisk in flour, salt & pepper until smooth. Slowly whisk in chicken broth and half & half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking. Preheat oven to 350. Gently roll out puff pastry with a rolling pin to even thickness. With pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With pizza cutter, cut into ½" squares. Place squares onto a large baking sheet lightly sprayed with cooking spray & bake until puffed and golden brown, about 20-25 min. Remove & let cool. Serve in pot pie base in bowls and top with puffy croutons, Enjoy!