Artichoke Chicken

Ingredients

• 1 (14 ounce) can water-packed artichoke hearts, well drained and chopped
• 3/4 cup grated parmesan & Romano cheese
• 1/4 cup sour cream
• 1/2 cup Duke's
• 2 garlic cloves, minced (or use some garlic powder)
• 3 or 4 skinless, boneless chicken breast halves
• salt & pepper

Directions

1. Preheat oven to 375 degrees and brush a 13x9 inch baking dish with olive oil.
2. Pat the chicken dry then salt and pepper the chicken on both sides. Place in the baking dish.
3. In a bowl, combine the artichoke hearts, parmesan cheese, mayo, sour cream and garlic. Stir together until combined. Spread the artichoke mixture over chicken breasts.
4. Bake, uncovered, for 30-35 minutes in the preheated oven, or until chicken is no longer pink in the center, the juices run clear and the top starts to slightly brown.

Notes
- Can use marinated artichoke hearts from the jar too
- Serve with tossed couscous salad

Source
https://www.allrecipes.com/recipe/69538/artichoke-chicken/

https://www.the-girl-who-ate-everything.com/artichoke-chicken/

Parmesan Roasted Cauliflower

Ingredients

• 1 - 2 heads cauliflower chopped into florets (Make sure cauliflower florets are similar sizes for consistency in doneness.)
• 3 tablespoons olive oil
• 1 teaspoon garlic salt
• 1/2 cup shredded Parmesan cheese
• 1 teaspoon grated lemon peel
• Chopped fresh Italian (flat leaf) parsley, if desired

Directions

1. Heat oven to 400°F.
2. Spray 15x10x1-inch pan with cooking spray.
3. In large bowl, mix cauliflower, olive oil, salt and then toss to combine.
4. Spread on pan.
5. Roast 20 to 25 minutes, stirring occasionally, until cauliflower is tender and golden brown.
6. Remove from oven; toss with Parmesan cheese and lemon peel.
7. Optional - Garnish with chopped parsley.

Source
https://www.pillsbury.com/recipes/easy-parmesan-roasted-cauliflower/dfad8117-f5dd-41df-8553-49b9d1de2615

Banana Pudding a la Magnolia Bakery

Ingredients

• 1 (14 oz.) can sweetened condensed milk
• 1 1/2 cups ice cold water
• 1 (3.4 oz.) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas, (slightly green and the stem)
• 1 (12 oz.) box Nilla Wafers

Directions

1. In the stand mixer or in a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute.
2. Add the pudding mix and beat well - about 2 minutes.
3. Cover with cling film and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
4. In the stand mixer or in a large bowl, whip the heavy cream until stiff peaks form (about 5 minutes). Gently fold the pudding mixture into the whipped cream until no streaks of pudding remain.
5. To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.
6. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).

Notes

- This dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works). 

Source
Magnolia Bakery

Chocolate Cream Pie

Ingredients

• 1 (9 inch) refrigerated pie crust, baked
• 3 egg yolks
• 1 ½ cups white sugar
• 4 tablespoons cornstarch
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 2 3/4 cups milk
• 1/4 cup Bailey's Irish Cream
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 cup frozen whipped topping, thawed

Directions

1. In a large mixing bowl, beat together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and Bailey's then stir gently.
2. Pour mixture into a medium saucepan and cook over medium-high heat, whisking constantly, until boiling (15-25 minutes).
3. Remove from heat.
4. Stir in butter and vanilla extract.
5. Cool slightly, then pour mixture into pie crust.
6. Chill overnight before serving. Garnish with whipped topping.

Notes
- Pour into four ramekins instead of pie shell for chocolate pots.

Source
https://www.allrecipes.com/recipe/15756/chocolate-cream-pie-ii/

Pepper Jelly-Cream Cheese Bites

Ingredients

• 1 can (8 oz) refrigerated crescent dinner rolls
• 4 oz (half of 8-oz package) cream cheese
• 2 tablespoons hot pepper jelly

Directions

1. Heat oven to 375°F. Spray 24 mini muffin cups with baking spray.
2. Unroll dough onto work surface. Press seams together and form into 13x7 1/2-inch rectangle. With pizza cutter or sharp knife, cut dough into 6 rows by 4 rows to make 24 squares.
3. Press 1 dough square into each miniature muffin cup.
4. Cut cheese into 24 cubes. Place one cube of cheese in bottom of each dough-lined cup.
5. Bake 9 to 12 minutes or until edges are golden brown. Cool 3 minutes; use metal spatula to loosen edges, and remove from pan.
6. Spoon 1/4 teaspoon jelly on top of each cup to serve.

Notes
- To easily cut cream cheese, freeze the block for 15 minutes until slightly firm, then cut into cubes

- For clean cuts, run a knife under hot water and dry with a paper towel between cuts.

- Swap the hot pepper jelly for bacon jam or another savory or sweet jam of your choice. For best results, serve bites warm or at room temperature.

Source
https://www.pillsbury.com/recipes/3-ingredient-pepper-jelly-cream-cheese-bites/9fbf8fe1-a7c5-4a8e-827d-7b4e6dee81c7