Triple-Layer Cracker Toffee Bars

90 buttery rectangular crackers (from 13.7-oz box)                                                                

1 can (14 oz) sweetened condensed milk (not evaporated)                                                                

1  cup packed brown sugar                                                                

1/2 cup butter                                                                

1/4  cup milk                                                                 

1  bag (11.5 oz) milk chocolate chips (2 cups)

1 Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.                                                            

2 In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.                                                            

3 Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.                                                            

4 In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

Source: Pillsbury

Oreo Slab Pie

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box                                                                

1 jar (16 oz) hot fudge topping (2 cups)                                                                

1 1/2 cups heavy whipping cream                                                                

1  package (8 oz) cream cheese, softened                                                                

1/3 cup sugar                                                                

1/2 teaspoon vanilla                                                                

16 Oreo™ cookies, coarsely crushed                                                                 

8 Oreo™ cookies, halved

1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.                                                                    

2 Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.                                                                    

3 Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.                                                            

4 In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.                                                            

5 Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.                                                                    

6 Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.

Source: www.pillsbury.com

Slow-Cooker King Ranch Chicken Soup

1

cup chopped yellow onions

1

medium red bell pepper, diced (1 cup)

3

tablespoons vegetable oil SAVE $

1

teaspoon salt

1

can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

1

can (18 oz) Progresso™ creamy mushroom soup

2

cups Progresso™ chicken broth (from 32-oz carton)

1

can (4.5 oz) Old El Paso™ chopped green chiles 

1

package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1

lb boneless skinless chicken breasts

1

package (8 oz) cream cheese, cubed, softened

Chopped fresh cilantro leaves and crushed tortilla chips, if desired

Steps

• 1

  Spray 5- to 6-quart slow cooker with cooking spray. Mix onions, bell pepper, 1 tablespoon of the oil and the salt in slow cooker. Stir in tomatoes, soup, broth and chiles.
• 2

  In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat. Add chicken to mixture in cooker.
• 3

  Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from cooker with slotted spoon to cutting board. Stir cream cheese into mixture in cooker until smooth; cover and keep warm. Shred chicken by pulling apart with 2 forks; return to cooker.
• 4

  If desired, top each serving with chopped fresh cilantro leaves and crushed tortilla chips.

5-Ingredient Slow-Cooker Pulled Pork Chili

Ingredients

2 cans (15 oz each) Progresso™ red kidney beans, drained, rinsed                                                                

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained                                                                

2 cans (4.5 oz each) Old El Paso™ chopped green chiles                                                                

2 packages (1 oz each) Old El Paso™ original taco seasoning mix                                                                

3 to 4 lb boneless pork shoulder roast, trimmed  

    

Spray 5-quart slow cooker with cooking spray. Mix beans, tomatoes, chiles and taco seasoning mixes in cooker.

Add pork to cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.                                                                    

Transfer pork to cutting board and shred, using two forks. Add shredded pork back to slow cooker; stir to combine. Cover, and cook on Low heat setting 10 to 15 minutes or until hot.          

Source; Pillsbury

Slow Cooker Creamy Tuscan Chicken

Ingredients

1  Tablespoon butter                                                                

1 package (20 oz) boneless skinless chicken breasts                                                                

1 jar (15 oz) Alfredo pasta sauce with roasted garlic                                                                

1 jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)                                                                

1/4 cup grated Parmesan cheese                                                                

1 teaspoon Italian seasoning                                                                

1 cup chopped fresh spinach

Linguine if desired.

Steps

In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts; cook 3 to 5 minutes, turning once, until browned.

In 3 1/2- to 4-quart slow cooker, place chicken breasts. 

In medium bowl, mix Alfredo sauce, sundried tomatoes, Parmesan cheese and Italian seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired.

Source: Pillsbury

Perfect Grilled Chicken

Ingredients:
2 cups olive oil6 tablespoons honey3 heaping tablespoons Dijon mustard1 tablespoon salt2 teaspoons ground thyme2 teaspoons ground oreganoJuice of 12 lemons24 boneless, skinless chicken breasts
Directions:

Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.

Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.

Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.

Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.

Source: http://www.foodnetwork.com/recipes/ree-drummond/perfect-grilled-chicken-2755379

Great for:

Chicken Quesadillas

Chicken Apricot Panini

Cobb Salad

Grilled Chicken and Pasta

Chicken Taco Meat

• Ingredients:
  2 tablespoons olive oil6 large boneless, skinless chicken breasts, cut into bite-sized pieces 3 cloves garlic, minced 1 large onion, chopped 2 tablespoons chili powder 2 teaspoons paprika 1 tablespoon cuminSaltOne 14-ounce can tomato sauce 
  Directions:
  In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
  Let cool, divide among 4 freezer bags and freeze.
  Source: http://www.foodnetwork.com/recipes/ree-drummond/chicken-taco-meat-2755376
  Perfect for:
  Chicken Taco Meat Pizza
  Chicken Taco Meat Tacos