Ingredients:
8 ounces uncooked Fettuccine
1 large sweet onion, halved and sliced
1 medium green pepper, cut into 1/4-inch strips
1 medium sweet red pepper, cut into 1/4-inch strips
2 tablespoons olive oil
2 cups cubed cooked chicken
4 teaspoons Cajun seasoning
1 teaspoon minced garlic
1 jar (15 ounces) Alfredo sauce
1/2 cup spaghetti sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:
-Cook Fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain Fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces.

-Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheeses. Cover and bake at 375° for 15 minutes. Uncover; bake 10-15 minutes longer or until golden brown.

Yield: 8 servings.

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Ingredients:
1 cup frozen raspberries
1 cup frozen pineapple
1/3 cup chia seeds
1/2 cup orange juice
1/4 cup water

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Ingredients:

1 cup salted butter, room temperature
3/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp vanilla
2 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse sea salt
1 (12 oz) bag mini semi-sweet chocolate chips

How to Make:

-Cream butter and sugars together in stand mixer for about 2 minutes on medium speed, until fluffy and light. Add in eggs and vanilla and continue mixing until incorporated.
-Turn mixer to low and add in flour, baking powder and soda and coarse sea salt.
-Mix on low until evenly incorporated.
-Stir in all chocolate chips until evenly distributed.
-Cover dough with cling wrap and refrigerate overnight, or up to 48 hours.
-When ready to bake preheat oven to 350°
-I used a 3 Tbsp cookie scoop and placed the dough 2 inches apart on baking sheet.
-Bake for 9-10 minutes until edges are golden brown. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. Do this carefully, as the cookies might not be completely set in the center.

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Ingredients:
1/2 pound penne
1 boneless, skinless chicken breast
1 tablespoon Spicy Grill seasoning
3 tablespoons butter
1/4 cup flour, plus 1 tablespoon
2 garlic cloves, minced
3 cups milk
1/2 cup sun-dried tomatoes, in oil, diced
1 cup mozzarella
1/2 cup grated Parmesan
1/4 Italian seasoning bread crumbs

Directions:
Preheat the oven to 400 degrees. Spray a 2-quart baking dish with non-stick cooking spray. Cook your penne in a large pot of boiling salted water about 3 minutes, just short of al dente. Drain and return to pot.

Dice chicken into bite size pieces and toss with grill seasoning. Cook until cooked throughout.

In a large heavy pot or dutch oven, melt butter over medium. Add flour and garlic, whisk and cook for 1 minute. Gradually add milk while whisking and bring to a simmer, whisking frequently until sauce thickens, about 6-8 minutes. Add tomatoes, cook for 1 minute. Take off heat and add mozzarella and 1/4 cup Parmesan.

Add chicken and pasta to sauce and season with salt and pepper. Pour mixture into baking dish and sprinkle with remaining Parmesan and bread crumbs. Bake for about 25 minutes until golden and bubbling.

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www.theartofcomfortbaking.blogspot.com

Ingredients:
3 cups Original Bisquick mix
1 pound ground chicken
2-3 tablespoons sriracha sauce
4 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon oregano

Directions:
-Preheat oven to 350 degrees and line baking sheets with silicone baking mats or parchment paper.
-In a large bowl combine all the ingredients, using your hands or a large spatula.
-Form mixture into one and half balls.
-Bake for 20-25 minutes, or until nice and golden brown on the outside.

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What you will need…

Bottom layer:
24 whole Oreo cookies
1/4 cup melted unsalted butter

Peanut Butter Filling:
1 cup creamy peanut butter
4 tablespoons butter, softened to room temperature
1 cup powdered (confectioners) sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Chocolate Topping:
5 ounces semisweet melting chocolate, like Bakers or Ghirardelli brands

For directions, click here.

Ingredients:

Refrigerated crescent roll dough, cream cheese, sugar, pineapple tidbits, strawberries, blueberries, kiwi, bananas and cornstarch.

Directions:

– Start by unrolling your tubes of crescent roll dough onto an ungreased jelly roll pan.
– Then press the seams together and creep it up the sides a bit.
– Bake it according to the package instructions
– Strain the pineapple tidbits, making sure to save the juice.
– Mix 2 Tablespoons of pineapple juice and 1/2 cup sugar in with the cream cheese. Mix it well.
– Start plopping it around your cooled pizza crust. Then smooth it all out.
– Start putting the fruit on the pizza
– Once all your fruit is on, or while you are baking the crust, you'll need to prepare the glaze drizzle. Take the remaining pineapple juice, add 2 Tablespoons of corn starch, and cook it over medium low heat, stirring often, until the mixture thickens.
– Drizzle glaze over pizza

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Ingredients:
-2 tbsp chopped fresh oregano
-2 tsp sesame seeds
-1 tsp ground cumin
-1/4 tsp crushed red pepper flakes
-1-1/2 lbs. skinless wild salmon fillet
-cut 1-inch pieces 2 lemons, very thinly sliced into rounds
-olive oil cooking spray
-1 tsp kosher salt
-16 bamboo skewers soaked in water 1 hour

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Ingredients:
5 tablespoons chocolate peanut butter (I used Dark Chocolate Dreams)
3 tablespoons plus 1 teaspoon canola oil, divided
3 tablespoons butter, softened
1/2 cup packed brown sugar
2 medium ripe bananas, sliced
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/4 to 1/3 cup dark chocolate chunks

Instructions:
-Preheat oven to 350.
-In a microwave safe bowl, combine chocolate peanut butter and 1 teaspoon of the oil. Microwave on high until melted, about 30 seconds; stir. Combine 3 tablespoons oil, butter, brown sugar and banana in a large bowl, and beat with a mixer on medium-high speed until well combined. Add the eggs, 1 at a time, beating well after each addition.
-Combine flour, baking soda, baking powder, and salt in a separate bowl. With the mixer running at low speed, add the flour mixture and the buttermilk alternately to banana mixture, beginning and ended with the flour mixture. Mix until just combined.
-Pour half of the batter into a greased 9×5 inch loaf pan. Top with peanut butter mixtures. Spread the remaining batter over the top. Using a wooden pick or knife, gently swirl the batter. Sprinkle the top of the batter with dark chocolate chunks.
-Bake for 55 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in the pan on a wire rack. Remove the bread from the pan, then allow to cool completely on rack.

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http://kitchenmeetsgirl.com/dark-chocolate-peanut-butter-banana-bread/