Creamy White Chicken and Artichoke Lasagna

Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes (I used a can of diced tomatoes)
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.


Original recipe from tasteofhome.com

**This is another pinterest recipe that I found and LOVE.  It's really easy, the kids like it and Kadon and I loved it!

Easter Egg Nests

The kids and I made these this afternoon.  NUM.
Easter Nests

• 1/4 cup butter
• 4 1/2 cups mini marshmallows
• 1/4 cup creamy peanut butter
• 1/2 cup semisweet chocolate chips
• 4 cups chow mein noodles
• candy eggs (mini Cadbury eggs, M&Ms or jelly beans)

In heavy saucepan over med. heat melt butter and marshmallows until smooth.  Stir in peanut butter and chocolate chips until melted.  Remove from heat and stir in chow mein noodles.  Work on wax paper and form 18-24 mounds.  Dip fingers into cold water as you work to prevent the mixture from sticking and shape each mound into a nest.  Fill with 2 or 3 candies each.  Cool and store in airtight container if they last that long.

CROCK POT CHICKEN PARMESAN

recipe from: Siggy Spice
2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce
Spread the 1 TBSP of olive oil into the bottom of your crockpot.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
Serve with your favorite pasta.
Enjoy!

**DELICIOUS!  I can't believe how easy this is; I love anything in the crockpot that saves me time in the evening!:)

4 Ingredient Slow Cooker Chocolate Chip-Brownie Cake

Ingredients:

1 box Betty Crocker® fudge brownie mix

1/2 cup butter, melted

4 eggs

1 pouch Betty Crocker® chocolate chip cookie mix

Vanilla ice cream, as desired

Directions:

1. Spray 4 1/2-quart slow cooker with baking spray with flour.

2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.

3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.

4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.

5. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.

Recipe shared from:  http://www.bettycrocker.com/recipes/slow-cooker-chocolate-chip-brownie-cake/d3e710df-d66b-40c7-9a79-7af5a6c8d52c 


**This recipe was on pinterest as "Heaven in a crock pot," and that's about right for a chocolate lover;)  There is nothing healthy about it and please enjoy in moderation!

Chocolate Angel Food with Berries and Maple Yogurt

Ingredients

• 1 1/2 cups sugar
• 1 cup unbleached all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 12 egg whites (or 1 1/2 cups prepackaged egg whites)
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 4 cups fresh strawberries
• 4 cups fresh raspberries
• 1/4 cup peach nectar
• 1 tablespoon honey
• 1 cup plain lowfat yogurt
• 2 tablespoons maple syrup

Preparation

Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt. 

 **I made this for my Dad's birthday, and loved it.  The maple yogurt was amazing and so much healthier than ice cream or whipped cream.  The chocolate angel food was a good compromise between sweet and light.  I will definitely make this again and would use the fruit and yogurt for other recipes or even alone! 

Read More http://www.epicurious.com/recipes/food/views/Chocolate-Angel-Food-Cake-with-Fruit-and-Maple-Yogurt-230816#ixzz2KT7OeAKI

Reese’s Peanut Butter & Chocolate Cheesecake Bars

Adapted from America’s Test Kitchen
Crust:
7 whole graham crackers, broken into 1-inch pieces
6 tbsp (3/4 stick) unsalted butter, melted and cooled
3 tbsp brown sugar
2 tbsp all-purpose flour
1/8 tsp salt
Filling:
2 (8 oz. each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
12 Reese’s peanut butter cups (0.75 oz each), divided, cut into 6 pieces each
2 oz. bittersweet chocolate, chopped
Preheat oven to 325 degrees F.
Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
The Crust:
Place graham crackers into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.
The filling:
In a large bowl, beat cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined, about 30 seconds.
Unwrap and cut 9 Reese’s peanut butter cups (0.75 ounce each) into 6 pieces. Gently fold into the cream cheese mixture. Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.
Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.
Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.
Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.
Place bittersweet chocolate in a small bowl. Microwave on 50% power until melted, stirring every 15 seconds. Drizzle the chocolate over the bars, top each with a small chunk of a Reese’s peanut butter cup and serve.
Makes 16 bars.

*Amazing.  Nothing more to say.  Oh, yeah-I pinned this from  http://www.cookincanuck.com-some great recipes on her blog!

Creamy White Chicken and Artichoke Lasagna

Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1 can Italian Style Diced Tomatoes, drained
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.


Original recipe from tasteofhome.com 

 

**This was delicious!  Everyone loved it and the kids didn't even notice the artichokes!:)