Pesto Ranch Chicken

Pesto Ranch Chicken
4 boneless, skinless chicken breasts
1- 8 oz jar of pesto
1 pkg ranch dressing mix
1/2 c chicken broth

1. Place chicken in a slow cooker.
2. In a separate bowl, mix pesto, ranch mix, and chicken broth; pour over chicken.
3. Cook on low for 6-8 hours (or on high for 3-4 hours).
*I use some of the extra liquid in the slow cooker to make quinoa.

French Bread Pizza

French Bread Pizza
2 loaves French bread
1 or 2- 14 oz jar(s) of pizza sauce (depending on how saucy you like it)
pizza toppings (pepperoni, Canadian bacon, bell peppers, onions, pineapple, mushrooms, olives, etc)
2 c shredded mozzarella cheese

1. Preheat oven to 500* and line two cookie sheets with foil.
2. Cut each loaf of bread in half lengthwise, lay two halves on each cookie sheet cut-side up, and spread 1/4 of your sauce on each half.
3. Top each half with 1/2 c cheese and sprinkle with your favorite toppings.
4. Bake one cookie sheet at a time for 5-7 minutes each.

Spicy Sausage Pasta

Spicy Sausage Pasta
1 T olive oil
1 lb smoked sausage
1 large onion, diced
3 cloves garlic, minced
2 c chicken broth
1- 10 oz can Rotel*
1/2 c heavy whipping cream [or 1/2 & 1/2]
2 c penne pasta
salt and pepper, to taste
1 c shredded Cheddar cheese
2-3 green onions, sliced

1. In a large skillet, heat olive oil over medium heat and toss in sausage and onions; cook until onions are soft. Add garlic and heat until just warmed.
2. Stir in broth, Rotel, cream, pasta, salt, and pepper; bring to a boil and reduce to a simmer. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in cheese; top with green onions and serve.

*This determines the heat level - original is plenty spicy, hot is almost unbearable; mild would also work well.

Black and White Cupcakes

Black and White Cupcakes
1 1/2 c flour
1 c sugar
1 c + 2 T cocoa
1 1/2 t baking soda
1 t salt
1/2 c sour cream
3 eggs
3/4 c chocolate pudding (or about 3 Snack Packs)
1/2 c butter, melted
1 c chocolate chips

1. Preheat oven to 350* and line two muffin tins with cupcake liners.
2. In a large bowl, mix all of the dry ingredients together until well combined; add the wet ingredients and mix well, being sure to scrape down the sides of the bowl. Fold in the chocolate chips.
3. Fill each cupcake liner about 3/4 full and bake for 15-18 minutes, until they pass the toothpick test.
Let the cupcakes cool completely before frosting.

White Chocolate Frosting
8 oz [light] cream cheese, softened
1/4 c butter, softened
1 t vanilla
1 c white chocolate chips, melted
2 1/3 c powdered sugar

1. In a large bowl, beat cream cheese and butter together; add vanilla and melted chocolate; stir well.
2. Gradually add powdered sugar and whip until light and fluffy.