Swiss Cheese Chicken and Stuffing Casserole

Ingredients
- 5 skinless and boneless chicken breasts
- 5 slices of Swiss cheese (you can also try with Pepper jack, Monterey...)
- 1 can of cream of onion soup
- 1/4 cup (60 ml) of white wine (you can substitute for milk if you prefer)
- stuffing mix (we recommend garlic and herbs, but you can use the plain one as well)
- 1/4 cup (50 gr) of butter
- Salt and pepper to taste
Directions
1. Preheat your oven to 350 F (175 C). Grease a casserole dish and season your chicken breasts.
2. In a mixing bowl, mix the white wine (or the milk) with the can of cream of onion soup. Add a couple of spoonfuls of the soup and wine mixture to the casserole and spread it. Arrange your chicken breasts and cover each one of them with a slice of the cheese.
3. Pour the rest of the soup and wine mixture over the chicken and the cheese.
4. Pour the stuffing mix over the casserole and sprinkle it with the butter.
5. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes or until golden brown.
Pro-tip: If you're going to freeze this casserole, it's better not to add the stuffing and add it whenever you're going to eat it. That way the bread won't get soggy while it thaws. In any case, serve over rice or with a side of steamed green beans.

Slow Cooker Pork Chops

Ingredients
- 4 pork chops (similar here)
- 1 pack ranch dressing mix (exact version here or make your homemade version here)
- 1 can of cream of chicken, condensed version (exact version here, comes in pack of 6). Another possible substitute is cream of mushroom.

Directions
1. Start out by placing your four pork chops, washed, inside of the slow cooker.
2. Next you'll add a can of cream of chicken soup. The important thing to note is that you'll have to add an equal amount of water as well (just fill the same can up with water and add that into the slow cooker).
3. Add a store-bought packet of ranch dressing mix You don't necessarily have to add the whole thing, however, while it may seem like a lot, the mixture does get watered down as it cooks.
4. Let the pork chops cook for 6 hours or so on the low setting and once they're done, you're ready to serve!

Cream Cheese Sausage Balls

Ingredients:

1 lb hot sausage, uncooked (or any sausage you prefer)
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Directions:
Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

Peanut Butter Cup Cheesecake

This recipe is a creamy, rich, and decadent peanut butter lovers dream. Garnish the cheesecake with halved peanut butter cups for an extra wow-factor.

TOTAL TIME: 1:55PREP: 0:35LEVEL: MODERATEYIELD: 16
INGREDIENTS

CRUST
6 tbsp. butter
1½ c. graham cracker crumbs
¼ c. finely crushed chocolate sandwich-cookie crumbs
¼ c. sugar
¾ c. creamy peanut butter
CHEESECAKE
3 package cream cheese
1 c. sugar
1 c. sour cream
1½ tsp. vanilla extract
3 eggs
1 c. hot fudge ice cream topping
peanut butter cups
DIRECTIONS

Crust: Preheat oven to 350 degrees F. Brush 9-inch springform pan with melted butter. In large bowl, mix all crumbs, sugar, and 6 tablespoons butter. Press onto bottom and 1 inch up side of pan. Bake 10 minutes or until crust has set. Cool completely on wire rack. In small bowl, microwave peanut butter on high 30 seconds or until melted. Brush onto bottom crust.
Cheesecake: In large bowl, with mixer on medium speed, beat cream cheese and sugar until smooth, about 3 minutes, scraping bowl with rubber spatula as needed. Beat in sour cream and vanilla. Reduce speed to low. Beat in eggs until just combined. Remove 1 cup batter; set aside. Pour remaining batter into prepared crust.
In small bowl, microwave 1/4 cup hot fudge topping on high 30 seconds or until pourable; fold into reserved 1 cup batter. Carefully pour chocolate filling over batter in pan; swirl with knife.
Place springform pan, inside roasting pan, on rack in oven; carefully fill roasting pan with boiling water to come halfway up side of springform pan. Bake until set around edges but slightly wobbly in center, about 55 minutes. Turn oven off. Remove pan from water bath. Return cake to oven and let cool inside, with door propped open slightly, 2 hours. Transfer pan to wire rack.
In small bowl, microwave remaining 3/4 cup hot fudge topping on high 30 seconds or until pourable. Spread over top of cake with offset (angled) spatula; let cool. Garnish with peanut butter cups. Cover and refrigerate at least 6 hours or until well-chilled, up to 3 days. To serve, remove side of pan.

Chocolate Chip Cookie Dough Trifle

INGREDIENTS

COOKIE DOUGH

1 1/2 c. unsalted butter, softened

1 1/2 c. brown sugar

1 tbsp. vanilla extract

3 1/4 c. crushed graham crackers

1/3 c. milk

1 1/2 tsp. salt

1 1/3 c. mini chocolate chips

WHIPPED CREAM LAYER

2 pkg. Cool Whip, thawed

1 c. mini chocolate chips

8 chocolate chip cookies, like Chips Ahoy

CHOCOLATE PUDDING LAYER

2 (3.4 oz.) boxes instant chocolate pudding mix

4 c. cold milk

DIRECTIONS

In a large bowl, use an electric mixer to beat butter, brown sugar, and vanilla until light and fluffy. Mix in graham crackers, salt, and milk. Fold in chocolate chips. Crumble and pour 1/3 of the mixture into the bottom of a trifle dish.

Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour 1/3 of the mixture on top of the cookie dough in the trifle dish.Top whipped cream layer with a layer of chocolate chip cookies.

Make chocolate pudding layer: Combine pudding mixes and milk, whisking until granules have dissolved. Let pudding has set, 5 minutes, then pour 1/3 of the mixture on top of the cookies, smoothing to create an even layer.

Repeat layers until you've reached the top of the dish.

Cover the entire trifle with remaining whipped cream. Refrigerate at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.

White Chocolate OREO Cookie Balls

Ingredients

• 1 pkg. (8 oz.) brick cream cheese, softened
• 36 OREO Cookies, finely crushed
• 4 pkg. (4 oz. each) white baking chocolate, melted

Instructions

1. MIX  cream cheese and cookie crumbs until blended.
2. SHAPE  into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
3. REFRIGERATE  1 hour or until firm.

Rotel Cups

Perfect tailgate food!! Or a great appetizer for a party!!
Makes: 45 cups

Ingredients:
1 can rotels, drained
1 bag bacon pieces
1 cup shredded swiss
1 cup mayo
3 pkg. phyllo pastry cups – thawed

Directions:
Preheat oven to 350 degrees F.
Mix the first 4 ingredients and scoop evenly into the cups.
Place on baking sheet and cook at 350 for 15 min.