Baked Creamy Poppy seed Chicken

Baked Creamy Poppy seed Chicken
By: Rosanna

Combine and set aside:
1 can cream of chicken soup
1 ½ cups sour cream
2 cups cooked chunked chicken (2 boneless skinless chicken breasts, sauted in olive oil on stove top, seasoned with Kosher salt and ground black pepper, cool slightly (enough to handle), cube)
½ cup chopped yellow onion (1 small onion)
½ cup chopped celery (1 large stalk)

Combine:
4oz crushed Ritz crackers (1 rack of crackers)
½ cup melted butter (1 stick)
1 Tablespoon poppy seeds

Starting with the cracker mixture, alternate layers of mixtures twice, in a 7x11 stoneware rectangular baking dish. Top with crushed and combined: ½ cup French’s fried onions, ¼ cup shredded parmesan, and ½ cup Panko bread crumbs. Bake at 350 degrees (convection if possible), uncovered, for 30 minutes, sprinkling topping on last 10 minutes (as to not burn).

"4 Stars! Flavor is amazing!"

"I've even added 1/2 cup cooked white rice and it's even more amazing!"

Colorful Caramel Bites

Colorful Caramel Bites
By: Chocolate Lover’s Collection

1 cup plus 6 Tablespoons flour, divided
1 cup quick-cooking or old-fashioned oats, uncooked
¾ cup firmly packed light brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) butter, melted
1 ¾ cups “M&M’s” Semi-sweet Chocolate Mini Baking Bits, divided
1 ½ cups chopped pecans, divided
1 jar (12oz) caramel ice cream topping

Preheat oven to 350 degrees (reduce heat to 325 if using a glass baking pan)

Combine 1 cup flour, oats, sugar, baking soda, and salt; blend in melted butter to form crumbly mixture. Press half the crumb mixture onto bottom of 9x9 baking pan; bake 10 minutes. Sprinkle with 1 cup baking bits and 1 cup nuts. Blend remaining 6 Tablespoons flour with caramel topping; pour over top. Combine remaining crumb mixture, remaining ¾ cup baking bits and remaining ½ cup nuts; sprinkle over caramel layer. Bake 20 minutes or until golden brown. Cool completely. Cut into squares.

Makes 36 squares

Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups
By: Chocolate Lover’s Collection

1 package Duncan Hines Moist Deluxe Swiss Chocolate Cake Mix (Note: You may substitute Devil’s Food, Dark Chocolate, or Butter Recipe Fudge Cake mix flavors for the Swiss chocolate mix)
1 container Duncan Hines Creamy Homestyle Vanilla Frosting
½ cup Creamy peanut butter
15 miniature peanut butter cup candies, wrappers removed, cut in half vertically

Preheat oven to 350 degrees

Place 30 (2 ½ inch) paper liners in muffin cups.

Prepare, bake and cool cupcakes following package directions for basic recipe.

Combine vanilla frosting and peanut butter in medium bowl in electric mixer until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes.

Makes 30 cupcakes