Chocolate Mint Lasagna
1 small box chocolate instant pudding
2 cups cold milk
1 oz. cream cheese
2 cups powdered sugar
1/4 cup heavy whipping cream
1 8 oz. Cool Whip, thawed
1/4 tsp. mint extract
2 cup Andes Candies Chips
3 cups mint oreos crushed, divided
1/4 cup butter, melted
1 8 oz Cool whip, thawed
Directions: Prepare the pudding using the milk and dry pudding mix. Whisk until well mixed. Refrigerate for about 10 minutes. While pudding is refrigerating, beat cream cheese in a mixer until soft and fluffy. Add powdered sugar and heavy whipping cream. Continue to beat until well mixed. Fold in 1st container of cool whip. Add 1 1/2 cup Andes candies chips and mint extract. Mix 2 cups crushed oreos and melted butter to make crust. To make lasagna, press oreo and butter mix into a 9 x 13 pan. Next spread the cream cheese mix carefully over. Next add a pudding layer. Sprinkle a portion of oreo crumbs over the pudding layer. Continue pattern once more. The top layer will be your other cool whip container. Top with 1/2 cup Andes Candies chips and drizzle hot fudge or chocolate syrup over the top. Keep refrigerated until ready to serve and to store.
You fill the cupcake tin with brownie mix about 1/2 way and then set another spray the bottom of another cupcake tin and place it on top to make the indentation! Bake and ta-da! So cool! Check it out at here!
Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning
Directions:Preheat oven to 400 degrees. Grease a 9×12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes. Enjoy!