Chicks in a Blanket

from Perdue.com

serves 8

• 1 package PERDUE® Baked Breaded Chicken Breast Tenderloins (My store only had a package of baked chicken breasts so I cut those in half)
• 1 can (16 ounces) extra large refrigerated biscuits (I used biscuits that were 100 cal each - 8 in a can)
• 4 slices American cheese, each cut in half (I used low-fat mozzarella)
• Dipping sauces (optional) (I used marinara sauce)

Preheat oven to 375°F. Remove dough from can and separate into 8 pieces. Place biscuits several inches apart on lightly greased baking sheet. Flatten each biscuit with palm of hand. Place one strip of cheese and one tender in center of each biscuit. Wrap dough partially around tender to enclose leaving top of tender showing. Press edges of dough firmly together to seal. Bake for 15 –18 minutes or until golden brown. Let stand 1 minute before serving. Serve with favorite dipping sauces, if desired.

My Review: This was a fun and delicious way to eat chicken. It's kid-friendly AND boy-friendly, plus there are tons of ways you can mix up the recipe. (I would love to figure out a way to incorporate gravy - but that might be way too much!) Definitely not pretty or gourmet -- but sometimes you just need a quick meal you can put together in a pinch!

Peanut Butter and Jelly Thumbprints

from For the Love of Cooking (click here to see the official recipe with pictures)

• 1 1/4 cups of whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup smooth peanut butter
• 4 oz unsalted butter, softened
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar, plus more for rolling
• 1 large egg
• 1 tsp vanilla
• 1/2 cup raspberry jam -- I used low-sugar blackberry

Preheat the oven to 350 degrees. Combine the flour, baking powder, baking soda and salt. Beat the peanut butter and butter with a mixer on medium speed until smooth. Add sugars then beat until pale and fluffy. Add the egg and vanilla and beat until incorporated. Reduce the speed to low and add the dry ingredients then mix until combined.

Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to a silpat lined baking sheet, spaced about 2 inches apart. (I don't know what silpat is - I just used a normal baking sheet!)

Bake for 8-9 minutes or until the cookies are puffy. Remove from oven, and make indentions in centers by pressing with the handle of a wooden spoon. Return to the oven for 5-6 minutes, or until golden brown. Transfer to wire racks and let cool completely.

Heat jam in a small saucepan, stirring, until loosened, about 30-45 seconds. Spoon about 1/2 teaspoon into each indention. Store cookies in a single layer.

My Review: These should be titled the best cookies on earth. They were so incredibly delicious. In fact, if you just want the perfect peanut butter cookie, just skip the jelly-adding part. They were soft and had a great peanut butter flavor. We couldn't stop eating them!

Cornbread Casserole

From some random message board

Serves 12

• 1 can corn (undrained)
• 1 large can diced tomatoes (undrained)
• 1 can jalapeno pinto beans (undrained) - I have no idea what these are so I used spicy chili beans
• 1 lb lean ground beef or ground turkey
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tsp chili powder
• 1 tsp red pepper
• 2 packages cornbread mix (I used Jiffy's - I think it called for eggs and milk)

Brown meat, onion, garlic and spices. Mix with canned corn, tomatoes and beans and pour into a casserole dish. Mix cornbread and pour over top of casserole. Bake @ 400 degrees cornbread is done. (It took a long time - I think it was about 40 minutes.)

My Review: How can you complain about anything that includes cornbread as an ingredient? It was easy to make, reheats well and is tasty to boot! Next time I make it, I would probably add diced jalapeno peppers for a little more kick or I'd do one small can of diced tomatoes and one small can of tomatoes with green chilies.