Stuffed Cream Cheese Chicken

My hubby sent me a message with a picture of this chicken and said make this!  And it only had the listed ingredients.  Of course he would send me something to try that was wrapped in bacon.  This was delicious.  And you can't go wrong with chicken stuffed with cream cheese and wrapped in bacon.  Everything is better wrapped in bacon right? :)  The family loved it but I did feel like the cream cheese needed a little more to it.  I think the next time that I make this I am going to add an italian seasoning packet or something...  what do you think that I should add?  It just needed something else and I can't quite think of it.  I am going to have to do some experimenting the next time that I make this!  

Rating: 3 stars  Difficulty of Recipe: 2 stars
Review:  This was amazing but I am going to try to add something else to the cream cheese mixture the next time I make it.

Stuffed Cream Cheese Chicken

• 4 boneless, skinless chicken breasts
• 8 oz cream cheese
• 1/4 cup green onions, chopped
• 4 slices bacon, partially cooked

1.  Partially cook your strips of bacon, about 5 minutes on each side and set aside.

2.  Wash the chicken breasts.  I cut my chicken in half making them more like tenders.  Flatten the chicken by pounding them out to be about 1/4 inch thick.  

3.  Mix cream cheese and green onion together and spread 2 tablespoons of the cream cheese mixture onto each of the flattened chicken breasts.

4.  Roll up the chicken pieces and wrap them with the strip of bacon.  Secure with a toothpick.

5.  Place the chicken on a baking sheet and bake at 375 for 30 minutes.  Broil the top the last 5 minutes to crisp the bacon.

You might also enjoy:

Monterey Chicken

Baked Parmesan Chicken

Crispy Cheddar Chicken

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Chocolate Chip Peanut Butter Blondies

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You had me at peanut butter chocolate chip, blondie.  And I instantly fell in love.  My two favorite combinations in one delicious blondie.  Then drizzled with chocolate on top?  Yum.  I knew when I saw this recipe on a friends blog I had to make it.  And how cute are these for Valentines day cut into a heart shape?   My oven seems to be going on the fritz lately.  Very frustrating for a food blogger.  So I couldn't fully enjoy this amazingness of this blondie.  Hopefully soon I can get my oven looked at so that I can make these again and have them baked to perfection.  

Rating: 3 stars (only because of oven issues) Difficulty of Recipe: 2 stars
Review:  I doubled the recipe because I wanted to make a 9x13.  Because of my oven I have to make these again because it cooks very unevenly.  I still loved the bite that I had and they are seriously so good with the peanut butter and chocolate flavor combo.  I will definitely be making these again!

Ingredients:
3/4 cup creamy peanut butter
1/3 cup vegetable oil
1 cup brown sugar
1/4 cup milk
2 teaspoons vanilla
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup peanuts
1/2 cup chocolate chips (You will divide in half 1/4 cup set aside to drizzle on top.)

1. Start by preheating your oven to 350 degrees.  Grease a 8x8 baking dish.
2. In a large bowl, mix peanut butter, oil and brown sugar until combined.  Stir in milk and vanilla.
3. Mix in the flour, salt, and baking powder.  The batter will be very thick.
4.  Spread into your 8x8 baking dish.  Sprinkle the peanuts and chocolate chips on the top pressing them into the batter lightly. 
5. Bake them for 22-25 minutes.  The edges need to be lightly brown and the top will look soft.
4. Let them cool and cut them into square or hearts.
5. Melt the remaining 1/4 chocolate chips (I just did in the microwave) and drizzle the melted chocolate on top!
Recipe from Sally's Baking addiction

Slow Cooker Cream Cheese Chicken Chili

I love an easy recipe for a busy day!  You dump the chicken in, a few cans of veggies and top it with my favorite.... cream cheese!  Let the slow cooker do its thang and have a delicious and warm meal ready for the family.  I got this recipe down to 189.16 calories per cup!  And yes I had to add the .16 for those that get technical about the calories.  I was seriously shocked.  I did my calculations like five times to make sure they were correct!  And then it fills you up too!  I could hardly finish the cup!  It was so delicious and I loved the perfect blend of spices that made this chili absolutely delish!

Rating: 3 stars  Difficulty of Recipe: 1 star
Review:  I loved not having to sacrifice on taste and flavor to have such a low calorie soup.  This was so amazing with all of the spices and cream cheese in it.  I will be making this again!

Ingredients:
2 chicken breasts, can use fresh or frozen
1 can Rotel Tomatoes
1 can corn kernels, do not drain
1 can black beans, rinsed and drained
1 pkg ranch dressing mix
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 8 oz package fat free cream cheese

1.  Spray Slow cooker with cooking spray and lay chicken breasts in the bottom.
2. Dump the can of undrained corn, drained and rinsed black beans, and rotel on top of the chicken.
3. Put ranch seasoning packet, chili powder, onion powder and cumin on top.
4.  Stir to combine and top with block of cream cheese.
5.  Cook on low for 4-6.  Stir if you can after about 2-3 hours.
Recipe from Rita's Recipes

You might also enjoy:

Slow Cooker Chicken Taco Chili

Skinny Taco Soup

Cheeseburger Soup

Eggnog Meltaways

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My picky 5 year old is obsessed with eggnog.  Everytime we go to the store he has to buy eggnog.  What is up with that?  I had all of the ingredients on hand to make these and they were easy to whip up a batch.  I love how these cookies meltaway in your mouth and have a subtle eggnog taste.  They were delicious!

Rating: 3 stars  Difficulty of Recipe: 2 stars
Things that I changed:  I added 1/4 t cinnamon and 1/2 tsp nutmeg to the flour mixture for added spice.
Things that I would do differently next time:  Nothing
Will I make them again?  Yes

Ingredients:
1 3/4 cups all purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/4 cup powdered sugar
1 cup butter, softened
1/4 cup eggnog
1 cup powdered sugar for rolling the cookies

1. Mix together the flour, cornstarch, and salt in a medium bowl and set aside.
2. Cream together the butter and sugar.  Beat in the eggnog.
3. Add the flour mixture gradually until well combines.  Cover and refrigerate for an hour or until the dough is firm.
4. Preheat the oven to 350 and line two baking sheets with parchment paper.
5. Roll the dough into 1 inch balls and place on the baking sheet about 1 inch apart.
6. Bake 12-14 minutes.  Remove to a wire rack and cool for about 5 minutes and then roll them in powdered sugar.  Makes about 3 dozen.