Chocolate Banana Muffins

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup vegetable oil
1 egg
3 bananas, mashed

Preheat oven to 350. Line a muffin pan with liners.

Combine flour, sugar, cocoa powder, baking soda, salt, and baking powder in a mixing bowl. Slowly add in oil. Add in egg; beat until well combined. Add in banana; beat 1 minute.

Fill muffin cups 3/4 full.

Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Unfried Crockpot Refried Beans

1 bag pinto beans, soaked & rinsed

1 onion, peeled & halved

1 4oz. can chopped green chiles

1 32oz carton chicken stock

5 cups water

1-1/2 tsp pepper

1/4 tsp cumin

Place all ingredients in Crockpot. Cook on high 8 hours.

Once cooked discard onion, drain beans reserving liquid. Mash beans adding reserved liquid to get to desired consistency.

Buffalo Chicken Spuds

2 large baking potatoes
Spray butter
Garlic Salt
1/4 cup bacon bits
3/4 cup buffalo wing sauce, divided
1 package ground chicken
2 cup shredded sharp cheddar cheese
1/2 cup sour cream

Preheat oven to 400

Clean potatoes. Pierce with fork. Spray evenly with butter. Sprinkle with garlic salt. Bake directly on oven rack for 1 hour.

While potatoes are cooking brown ground chicken with 1/4 cup buffalo wing sauce; drain.

Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Stir together pulp, bacon, chicken, remaining buffalo sauce, sour cream, and half the cheese.

Spoon mixture into shells. Top with remaining cheese. Place in large casserole dish with edges of potatoes touching.

Bake 25-30 minutes or until cheese is golden brown.

Reese's Pieces Peanut Butter Cookies

2 cups all-purpose flour
1/2 tsp baking soda
3/4 c brown sugar
6 Tbsp butter, softened
2 eggs
1 tsp vanilla extract
1/4 cup peanut butter
3/4 cup Reese's Pieces

Preheat oven to 325. Line a cookie sheet with parchment paper.

Combine flower, baking soda, and brown sugar.

Add in eggs, vanilla and peanut butter.

Fold in Reeses's Pieces.

Bake for 15-18 minutes.

White Chicken Chili

1 package chicken breasts, cooked and shredded

1 32 oz carton chicken broth

2 cans white beans, both cans drained and 1 can pureed

1 can corn, drained

1 jar verde salsa

1 tablespoon minced garlic

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon ground chipotle pepper

1 box Herb & Butter Rice-A-Roni

Combine above ingredients in slow cooker.

Cook on low 8 hours.

Serve with favorite toppings.

Enchiladas De Pollo

Original recipe from Paula Deen from the cookbook Paula Deen Celebrates

1 package boneless skinless chicken breasts

1 8 count package burrito size flour tortillas

1 8 oz pkg cream cheese, softened

1 can cream of chicken soup

1 4oz can diced green chilies, do not drain

1 10oz can enchilada sauce

1 cup Monterey Jack Cheese

1 cup Cheddar Cheese

2 tablespoons taco seasoning

Boil chicken breast with 1 tablespoon taco seasoning until done; shred.

Preheat oven to 250. Spray a 9 x 13 casserole dish with cooking spray.

Combine chicken, cream cheese, chilies, and remaining taco seasoning.

Pour a very small amount of the enchilada sauce in the bottom of the pan. Tilt the pan to coat the entire bottom of the dish.

Spoon about a 1/4 of a cup of the chicken mixture onto each tortilla. Roll tightly and place in dish. Place roll ups side by side in dish. Repeat until dish is full.

Pour remaining enchilada sauce over top of the enchiladas. Top with cheeses.

Cover with foil and back for 30 minutes. Remove foil and bake an additional 10 minutes.