Smoked Sausage and Macaroni Chili Skillet

Another quick and easy skillet meal. Thank you Hillshire Farm

• 1 package Smoked Sausage
• 2 cups uncooked elbow macaroni
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 2 garlic, minced
• 1 can (14.5 ounces) chili style diced tomatoes
• 1 cup frozen corn, thawed
• 1 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 can (15 ounces) pinto or kidney beans, drained
• 2 cups (8 ounces) shredded cheddar cheese

• Cut sausage into ¼” slices; set aside.  
• Cook macaroni according to package directions; drain and keep warm.
• While macaroni is cooking, heat a large non-stick skillet over medium-high heat for 3 minutes.  
• Add sausage, onion, pepper and garlic
• Cook 4-5 minutes, stirring occasionally or until sausage is browned.
• Stir in tomatoes, corn, chili powder and salt; bring to a boil.  
• Reduce heat to medium-low and cook 10 minutes. 
• Gently stir in cooked macaroni and drained beans  
• Heat through, about 3 minutes.  
• Sprinkle cheese over top, cover and cook over low heat until cheese melts, about 4 minutes.

Garlicky Butter Chive Parmesan Pork Chops

Grilled and then baked with a garlicky, cheesy, butter baste, Garlicky Butter Chive Parmesan Pork Chops are simple and rustic, uses common ingredients, and packs whole lot of flavour into each and every bite! Thank you Lord Byron's Kitchen

12 whole pork chops, thin sliced and boneless (about 3-4 ounces each)
1/2 cup butter, softened
2 tablespoons olive oil
2 tablespoons dried chives
1/4 cup parmesan cheese, finely grated, plus more for garnish
4 cloves garlic, grated
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup green onions, sliced, for garnish (optional)

• Preheat your oven to 350 degrees.
• Line a baking sheet with aluminum foil and set aside.
• In a bowl, whisk together the butter, olive oil, chives, parmesan, and garlic. Set aside.
• Lightly salt and pepper both sides of the chops.
• Over medium-high heat, grill the pork chops for 2-3 minutes on each side – just until dark grill marks appear.
• Transfer the grilled pork chops to the baking sheet. Smear the top of the chops with half the butter mixture.
• Bake for 15 minutes.
• Remove from the oven, flip the chops and smear with the remaining butter mixture.
• Return to oven and bake for another 15 minutes.
• Garnish with freshly chopped green onions and parmesan cheese. Serve immediately.

Slow Cooker Salsa Chicken

2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)

• Place the chicken in a slow cooker. 
• Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. 
• Pour a half cup water over the mixture
• Set on low and cook for 6-8 hours. 
• The meat is cooked when it shreds or reaches an internal temperature of 165°F. 
• When ready to serve, break up the chicken with two forks then stir in the sour cream

Frosted Caramel Zucchini Bars

Use up garden zucchini in these simple 5 ingredient Bars.The caramel cake mix matches perfectly with the cream cheese frosting. Thank you Tastes of Lizzy T

1 box Duncan Hines caramel cake mix 16.5 ounces
1 large egg
1/4 cup butter melted
1 cup shredded zucchini
16 ounces cream cheese frosting

Optional Toppings:
10 Kraft caramels
1 tablespoon sweetened condensed milk
1/2 cup chopped walnuts

• Preheat the oven to 350 degrees. 
• Spray a 8x8 square baking pan with cooking spray.
• In a medium size bowl, combine the cake mix, egg, melted butter and zucchini. 
• Mix until combined. The batter will be very thick. 
• Press the mixture into the prepared pan 
• Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. 
• Allow the bars to cool.
• Once the bars are cool, frost the bars with cream cheese frosting.
• For the optional toppings:In a small bowl, microwave the Kraft caramels and sweetened condensed milk in 15 second intervals, mixing inbetween times. 
• Do this until the caramels are melted. 
• Drizzle the caramel on top of the frosting. 
• Sprinkle the top of the bars with the chopped walnuts. 
• Cut into squares and serve.

Cracked Out Chicken Tater Tot Casserole

Super quick and easy to make. Great for using leftover chicken. You can make it ahead of time and refrigerate it or even freeze it for later. Thank you Plain Chicken

3 cups chopped cooked chicken

16- oz sour cream
1 (10.75-oz) can cream of chicken soup
1 (1-oz) package dry Ranch dressing mix
1 cup chopped cooked bacon
2 cups shredded cheddar cheese
2 lb bag frozen tater tots

• Preheat oven to 350 degrees. 
• Lightly spray a 9×13-inch pan with cooking spray. 
• Set aside.
• In a large bowl, mix together chicken, sour cream, soup, Ranch mix, bacon and cheese. 
• Fold in frozen tater tots. 
• Spoon mixture into prepared pan.
• Bake for 40-45 minutes, until bubbly.
• To bake after freezing, thaw completely and bake as directed above.

Mascarpone Stuffed French Toast with Peaches

Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too. This recipe serves 8 but can be easily halved. Thank you All Recipes

8 fresh peaches
½ cup sugar
4 pinches ground nutmeg
½ teaspoon ground cinnamon
4 Mexican bolillo rolls
1 cup mascarpone cheese
6 tablespoons confectioners' sugar
1 lemon, zested
6 eggs
¾ cup milk
½ teaspoon vanilla extract
2 teaspoons butter, or as needed
2 teaspoons vegetable oil, or as needed

• Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. 
• Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. 
• Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. 
• Remove from heat.
• Meanwhile, cut off and discard the ends of the bolillo rolls. 
• Slice the rolls into 1 1/4-inch-thick slices. 
• Lay each slice of bread on a board
• With a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. 
• Set aside.
• Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. 
• Scoop this mixture into a small plastic bag. 
• Cut off one corner of the bag
• Pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• Whisk together the eggs, milk, and vanilla in a shallow bowl. 
• Melt butter with oil over medium heat in a large nonstick skillet. 
• Dip each stuffed piece of bread into the batter
• Add to the skillet, and cook until browned on both sides. 
• Serve hot with the warm peach sauce.
• If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.

Easy Green Enchilada Casserole

Quick..easy and incredibly tasty...especially if you like green chili's.  Make ahead  and put in the fridge ..or even freeze til you are ready to use. Thank you My Turn For Us

Olive oil
1/2 med onion chopped
1 clove garlic
1 cup Roasted Green Chiles chopped
4 cups cooked chicken two chicken breasts or 1 pound cooked chicken
1 10.5 oz can cream of chicken soup
1 10.5 oz can cream of celery soup
1/2 cup water
1 dozen corn tortillas
1/2 lb cheddar cheese or Monterrey jack cheese shredded
Pico de Gallo

• Saute onion in a small amount of olive oil in a dutch oven or large pot until translucent.
• Add garlic, stir and cook for about 1 minute. 
• Add green chilies, soups and chicken and about 1/2 cup water.
• Heat thoroughly and salt and pepper to taste.
• Cut the tortillas into fourths and heat in batches in a skillet using a spray cooking oil such as Pam until just soft and heated
• Spray a 9 X 13-inch casserole dish with a cooking spray
• Spoon in sauce mixture to just barely cover the bottom of the pan. 
• Layer with tortillas, sauce mixture, cheese 
• Continue layering, ending with the remaining sauce mixture. 
• Sprinkle with cheese.
• Bake uncovered in a 350 oven until cheese is bubbly about 20 minutes