Reese's Fluffernutter Bars

Ingredients

• 1/2 cup butter softened
• 1/3 cup peanut butter
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 9-12 Reese’s Cups regular size (not fun size)
• 2/3 cup chocolate chips
• 1 container marshmallow creme 7 ounce container

Instructions

1. How to make Peanut Butter Fluff Bars
2. Preheat oven to 350°F.
3. Line an 9-inch square baking pan with parchment paper, allowing the parchment paper hang over all the edges of pan, so that you can use it to pull the bars out of the pan later.
4. To make the peanut butter fluff dough:
5. Combine the butter and sugar in a large bowl and beat until light in color and fluffy consistency (about 3 minutes).
6. Add the egg, peanut butter and vanilla, continuing to mix.
7. Add the flour and mix until well combined.
8. Fold in chocolate chips. (You can also toss in a few chopped up Reese's cups for extra chocolate & peanut butter goodness!) 

To make the fluffernutter bars:

1. Press about 2/3 of the dough into the bottom of the baking dish. Unwrap and place Reese’s peanut butter cups evenly over the dough.
2. Spread the entire container of marshmallow creme over the layer of Reese's cups.
3. Cover with the remaining dough and gently press to spread evenly.
4. Bake for 25 minutes at 350°F until the crust starts to turn golden brown. Remove from oven, keeping bars in the pan for an hour. This allows them to slowly cook a little more until they cool to room temperature. 
5. Remove the fluffernutter bars from the pan by pulling on the parchment paper and place on a wire cooling wrap. Allow to cool fully, until set, before slicing.

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Lemon Cheesecake Fat Bombs With Cream Cheese

INGREDIENTS

• 6 ounces cream cheese (note that each standard brick is 8 ounces)
• 4 tbsp salted butter
• 3 tbsp granular swerve sweetener (1.5 ounces weight)
• 2 tbsp fresh lemon juice
• 1 tbsp finely grated lemon zest (this is optional)

INSTRUCTIONS

1. Let the cream cheese and butter sit at room temperature until softened before continuing with the recipe.
2. In a bowl, combine sweetener, lemon juice, and lemon zest (if using), stirring until well-mixed.
3. In a separate bowl, microwave the cream cheese for about 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese more easily combined with the other ingredients.
4. Add cream cheese and butter to the bowl with the lemon juice mixture. Use an electric hand mixer on low speed to beat until well-mixed.
5. Divide the batter into 16 round silicone molds. Freeze for several hours until completely solid, before serving. Store leftovers in the freezer.

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Chewy Sugar Cookies

Ingredients

Chewy Sugar Cookies

• 1 cup butter, softened
• 1 1/4 cups granulated sugar
• 1 egg
• 2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 2 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Topping

• 1/4 cup granulated sugar, for dipping

Instructions

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper (or coat with baking spray).
2. In a large bowl with a standing mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 1 minute. 
3. Add in the egg, vanilla extract, and almond extract; beat until combined. 
4. Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.
5. Roll dough into 1" balls, and roll in sugar.
6. Place on baking sheet, about 2" apart. Bake for 10-11 minutes, or until cookies have set.
7. Allow to cool.
8. Enjoy!
9. Feel free to frost them or cover them with a glaze, if desired.

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Decadent Dulce de Leche Cheesecake

Ingredients:

For curst: 

• 18 full sheets of graham crackers (about 300gr cookies)
• ¼ cup (50gr) sugar
• 10 tablespoons (140gr) unsalted butter, melted

For cheesecake filling: 

• 24oz (700gr) cream cheese, softened (Brick-style, full fat version)
• 1/3 cup (65gr) sugar
• 1 can (400gr/14oz) dulce de leche, divided
• ½ cup (125gr) sour cream
• 1 tablespoon pure vanilla extract
• ¼ teaspoon kosher salt
• 3 large eggs, at room temperature
• Sea salt flakes for dusting, optional (I love this Maldon sea salt flakes.)

Directions:

1. To make the crust, crush the graham crackers in a food processor until fine crumbs form.
2. Add sugar and melted butter and pulse until the crumbs are evenly moistened. Transfer the crumbs into a 9-inch springform pan. Press the mixture onto the bottom and up the sides of the pan. Refrigerate while working on filling.
3. Preheat the oven to 350°F (175°C).
4. To make the cheesecake filling, in a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed. Stir in the sugar. Then add about ¾ of dulce de leche (the remaining ¼ of the can will be used for spreading on top for decoration) and sour cream. Continue to mix until combined.
5. Stir in vanilla extract and salt. Beat in the eggs one at a time and mix just until combined on low speed. Transfer the batter into the prepared crust.
6. Bake the cheesecake for 45-50 minutes, or until the edges are set and slightly wobbly in the center. Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen; cool for 2 hours. Then refrigerate to set completely for at least another 2 hours.
7. When ready to serve, remove springform sides of the pan and spread the reserved dulce de leche on top. Sprinkle some sea salt, if desired. Store the cheesecake in a fridge, covered, for up to 5 days.

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Vanilla Magic Custard Cake

Ingredients

• 1/2 cup unsalted butter-melted and slightly cooled
• 2 cups milk-lukewarm
• 1 and 1/4 cups (150 g) powdered sugar
• 4 eggs-separated
• 1 Tablespoon water
• 1 cup (115g) flour
• 2 teaspoon vanilla extract
• powdered sugar for dusting 

Instructions

1. Preheat the oven to 325°F
2. Lightly grease 8×8 inch baking dish, set aside
3. Whip the egg whites until stiff peaks form, set aside.
4. Beat the egg yolks and powdered sugar until pale yellow.
5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
6. Mix in the flour until evenly incorporated.
7. Slowly beat in the milk and vanilla extract until well combined.
8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

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Brigadeirao (Brazilian Chocolate Fudge Flan)

Ingredients

• 28 oz sweetened condensed milk (or two 14-oz cans)
• 1 cup whole milk
• 1 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1/2 tbsp cornstarch
• 1 tsp pure vanilla extract
• 4 large eggs at room temperature
• 1/4 cup chocolate sprinkles good quality

Instructions

1. Preheat the oven to 350º F (180º C). Grease a 8-inch (20 cm) ring pan with butter or no stick cooking spray. Sprinkle sugar all over. Set aside.
2. Blend all ingredients (except the sprinkles.) in a blender until smooth. Pour mixture into the prepared pan. Bake in a bain-Marie for about 40 minutes. Remove from the oven, run a knife the edge around carefully, and place on a rack to cool. 
3. Cover and refrigerate for about at least 4 hours, or until chilled and set. Run a knife around again and invert onto a plate. You may have to tap bottom of the pan to encourage unmolding.
4. Serve with chocolate sprinkles on top. If desired, drizzle chocolate fudge on the edges.

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Keto Cranberry Cheesecake Bars

Ingredients

Crust

• 8 tablespoons butter, melted
• 1 1/4 cup almond flour
• 2 tablespoons swerve confectioners sweetener

Cheesecake Layer

• 8 ounces cream cheese
• 1 egg yolk
• 1/3 cup swerve confectioners sweetener
• 2 teaspoons pure vanilla extract

Cranberry Layer

• 1 cup Low carb Cranberry Sauce (recipe linked below)

Pecan Crumble Layer

• 2 tablespoons butter
• 1/4 cup pecans
• 1/2 cup almond flour
• 1 tablespoon swerve confectioners sweetener

Instructions

For the Crust:

1.  Preheat oven to 350 degrees.
2. Line an 8x8 pan with foil or parchment paper.
3. Combine the melted butter, almond flour and swerve in a small bowl and press into the foil lined pan.
4. Prebake crust for 7 minutes, it should not be firm just slightly beginning to brown around the edges.
5. Remove crust and allow it to cool. 

For the Vanilla Cheesecake Layer:

1. Using an electric mixer or small blender combine the cream cheese, egg yolk, sweetener and vanilla extract until smooth. 
2. Spread the cheesecake layer evenly over the crust. 

For the Cranberry Layer: 

1. Spread the prepared over the cheesecake mixture. 

For the Pecan Crumble: 

1. Combine the butter, almond flour, pecans and sweetener in a small blender or food processor and pulse until it resembles a crumb like misture. 
2. Sprinkle over the cranberry layer. 
3. Bake 18-20 minutes until the top is lightly browned.
4. Allow bars to cool completely before slicing.

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HOMEMADE CINNAMON ROLL CAKE

Ingredients

FOR THE CAKE:

• 3 cups all-purpose flour
• 1 cup white granulated sugar
• 4 tsp baking powder
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups milk
• 1/2 cup salted butter (1 stick) melted

FOR THE CINNAMON FILLING:

• 3/4 cup (1 1/2 sticks) salted butter softened to room temp
• 1 cup packed light brown sugar
• 2 tbsp flour
• 1 tbsp ground cinnamon

FOR THE GLAZE:

• 2 cups powdered sugar
• 5 tbsp milk
• 1 tsp vanilla extract

Instructions

FOR THE CAKE:

1. Preheat oven to 350F degrees.
2. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it).
3. In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter).
4. Don't overmix, just stir until combined.
5. While your mixer is running, slowly add the 1/2 cup melted butter.
6. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
7. Spread this batter evenly into your baking dish.

FOR THE FILLING:

1. In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon.
2. Stir until combined well.
3. Drop the cinnamon filling by spoonfuls onto the cake batter.
4. Take a butter knife and make swirly, marble-effect patterns all around the cake.
5. Drag the knife through both the cinnamon and cake batter.
6. Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.

FOR THE GLAZE:

1. Whisk together powdered sugar, milk and vanilla extract in small bowl.
2. Pour the glaze over the warm cake.

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Keto No Bake Cookies

Ingredients

• 1 1/3 cups creamy peanut butter
• 2 teaspoons vanilla extract
• 2 Tablespoons cocoa powder unsweetened
• 2 cups coconut flakes unsweetened
• 2 Tablespoons butter melted
• 1 teaspoon erythritol (optional)

Instructions

1. Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
2. In a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons of your favorite sugar-alternative. We used Swerve.) 
3. Scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
4. Place in freezer for 30 minutes to set.
5. Store in an airtight container in the freezer.

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Monster Cookie Bars

Ingredients

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1/2 cup peanut butter
• 2 eggs
• 1 tsp vanilla
• 1 and 3/4 cup all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 and 3/4 cup quick cooking oats
• 3/4 cup semi-sweet chocolate chips
• 1 cup M&Ms

Instructions

1. Preheat oven to 350 F. Grease a 9 x 13 pan and set aside.
2. In a large bowl, cream together butter and brown sugar. Beat in peanut butter, eggs and vanilla.
3. In a separate bowl, stir together flour, soda and salt. Add to large bowl and stir until combined. Add oats, chocolate chips and M&Ms.
4. Press into greased pan. Add additional M&Ms to the top, if desired, pressing them into the dough slightly.
5. Bake for 14 - 16 minutes or until edges are slightly brown or until toothpick inserted comes out clean. Do not over bake. Let cool a bit before slicing. Letting them cool completely is best. But its almost impossible to wait that long.

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The BEST Chicken Marinade

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup balsamic vinegar or other vinegar
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/8 cup lemon juice
• 3/4 cup brown sugar
• 2 tsp dried rosemary
• 2 tbsp Dijon or Spicy Brown mustard
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tsp garlic powder
• 6 chicken breasts or 3.5 lb chicken

Instructions 

1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
2. Remove a half a cup of marinade and reserve for basting the chicken later.
3. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
4. Marinate for at least 4 hours and up to 24 hours.
5. To grill
6. Preheat grill to medium high heat and lightly oil the grates.
7. Remove the chicken from the marinade, letting the excess drip off.
8. Grill chicken for 5 to 6 minutes on each side or until cooked through.
9. Baste the chicken occasionally with the reserved marinade.
10. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving
11. Optional.
12. If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

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Slow Cooker Tortilla Soup

Ingredients 

• 6 6-inch corn tortillas cut 1/4-inch strips
• 1 Tablespoon olive oil
• 1 onion chopped
• 3 cloves garlic large, minced
• 1 jalapeño diced and seeded
• 2 teaspoons ground cumin
• 2 teaspoon chili powder
• 14 oz crushed tomatoes
• 1 can rotel
• 4 cups chicken broth
• 14.5 oz black beans
• 1 cup frozen corn
• 2 chicken breasts
• 1/4 cup cilantro
• Follow Spend with Pennies on Pinterest

Instructions 

1. Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.
2. Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours.
3. Shred chicken and add back to the pot. Serve with tortilla strips.
4. Crispy Tortillas
5. Heat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt.

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HOW TO MAKE BUTTERMILK CHICKEN TENDERS

INGREDIENTS

• 2 boneless skinless chicken breasts (4oz each)
• 2 cups all purpose flour
• 2 eggs
• 1 cup buttermilk
• 1 tablespoon season salt
• 1 tablespoon paprika
• 1 tablespoon parsley flakes
• Vegetable oil (about 2 cups)

INSTRUCTIONS

1. Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
2. In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
3. In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
4. Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
5. Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer. 
6. Carefully remove chicken from oil and drain on paper towels.

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French Chicken Casserole a la Normande

Ingredients

• 1 tbsp olive oil
• 2 lbs chicken thighs and legs
• salt
• 4 shallots diced or one medium onion
• 1 rib celery diced
• 4-5 thyme sprigs
• 2 cloves garlic minced
• 125g/4 oz bacon lardons or 6 strips of bacon, chopped
• 2 tbsp brandy or whiskey
• 2 tbsp flour
• 85 ml/1/3 cup chicken stock
• 400ml/1 1/2 cups hard dry apple cider such as Strongbow
• 2 apples peeled, cored and cut into wedges
• 125ml/1/2cup double cream/heavy cream 

Instructions

1. Turn the oven on to 180C/350F.
2. Pat dry chicken legs and thighs with a paper towel and salt all over.
3. In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside.
4. Discard the chicken fat or reserve it for another use if desired.
5. Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
6. To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring.
7. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
8. Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.
9. Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil.
10. Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer.
11. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly.
12. Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered.
13. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice.

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Cabbage Sauteed with Chicken

Ingredients

• 3 tbsp olive oil
• 1 1/2 lb boneless chicken thighs, cut into small pieces
• 1 medium cabbage
• 2 medium carrots (shredded)
• 1 tbsp paprika
• 2 tbsp. tomato paste
• 1 cup chicken stock
• salt, pepper
• 1 tbsp. hot sauce optional
• chopped fresh parsley to garnish
• Psst!
• Scroll up the post for detailed step-by-step photos!

Instructions 

1. Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.
2. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
3. Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.
4. Add the cabbage and cook for five more minutes.
5. Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.
6. Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.

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GARLIC MUSHROOM CHICKEN THIGHS

INGREDIENTS

For The Chicken:

• 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
• 1 teaspoon each onion powder and garlic powder
• 1/2 teaspoon each of dried thyme and rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons olive oil

For The Sauce:

• 1 tablespoon butter
• 8 ounces (250 g) sliced brown mushrooms
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1 tablespoon fresh chopped parsley
• 1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)

INSTRUCTIONS

1. Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
3. To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute). 
4. Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

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Slow Cooker Cream Cheese Crack Chicken

Ingredients  

• 3 chicken breasts
• 2 (8 oz.) packages cream cheese
• 1 packet ranch seasoning
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 8 slices bacon, cooked and crumbled
• 8 slices cheddar cheese
• 8 hoagie rolls

Instructions 

1. Add the chicken, cream cheese, ranch seasoning, shredded cheddar cheese and garlic powder to a slow cooker and cook on high for 3-4 hours.
2. Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon.

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Chicken Cacciatore

Ingredients

• 3 pounds bone-in, skin-on, chicken thighs (about 8) 
• 1 tablespoons olive oil
• salt
• pepper
• 1 large onion, finely chopped
• 8 ounces sliced fresh mushrooms
• 3 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 1 (14.5-ounce) can diced tomatoes, do not drain
• 2 tablespoons tomato paste
• 3 bay leaves
• 1 small Parmesan rind 
• 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 large red bell pepper, ribs and seeds removed, chopped

Instructions

1. Heat a large Dutch oven or skillet over medium heat. Add the olive oil.  Season the chicken pieces with salt and pepper. Add half the chicken and cook, skin side down, until crisp and browned. Turn the pieces over and cook another 5 minutes. Remove to a plate and continue browning in small batches until all chicken is browned. Reserve 1 tablespoon of the drippings in the pan.
2. Add the onions, mushrooms and a pinch of salt to the pan with the reserved drippings. Cook over medium-high heat until the vegetables begin to brown and the moisture evaporates.
3. Add the garlic and red pepper flakes to the pan and sauté until fragrant, about 30 seconds. Stir in the flour and continuing cooking and stirring for 1 more minute. Add the wine, tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano and red bell pepper.
4. Remove the skin from the chicken and discard. Add the skinless chicken pieces to the pan, pressing them down into the sauce so they are covered. Bring to a boil, cover and reduce the heat to low. Simmer until the chicken is tender, about 40-45 minutes. Halfway through cooking, move the chicken pieces around and/or turn them over to ensure even cooking.
5. Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if needed. Garnish with fresh chopped parsley leaves. Serve over hot cooked spaghetti or polenta.

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Chicken Taco Bowl Board

Ingredients

• Chicken, cooked, we use rotisserie
• Cooked rice, you can use brown rice or Spanish rice or Mexican rice
• Red salsa
• Mexican cheese
• Green onion, finely chopped
• Red onion, finely chopped
• Sour cream
• Corn salsa, for Trader Joe’s
• Guacamole
• Chopped cilantro
• Lime wedges 

Instructions

1. Prepare a large bowl with shredded chicken and cooked brown rice (or use Mexican rice). Sprinkle with fresh chopped cilanrto. TIP: Prepare the bowl and keep warm until right before serving.
2. In small bowls add the cheese, onions, sour cream, corn salsa, and all taco toppings for the taco bowl. Place on the board.
3. Add lettuce and tomatoes around the bowl of rice and chicken.
4. In open areas, add your favorite taco chips! Serve!

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Air Fryer Chicken Chimichangas

Ingredients

Chicken Chimichangas

• 1 rotisserie chicken white meat shredded - reserve the dark meat for another use
• 1 1/2 cups cooked rice
• 1 cup salsa use your favorite brand - I like a green salsa with this recipe
• 1/2 tsp salt
• 8 soft taco size flour tortillas about 8 inches across
• 2 tbsp vegetable oil

Toppings

• white queso cheese sauce
• shredded lettuce
• diced tomatoes
• sour cream
• guacamole

Instructions

1. Brush the bottom of the air fryer basket with vegetable oil. Preheat the air fryer to 360 degrees.
2. In a large bowl, mix together the chicken, rice, salsa and salt until well blended.
3. Place about 1/2 cup of the chicken filling in the center of each tortilla. Roll them up tightly with the ends folded in to seal in the filling.
4. Place the chimichangas, two at a time and seam side down, in the oiled basket. Brush the tops of the chimichangas lightly with vegetable oil.
5. Air fry the chimichangas for about 4 minutes at 360 degrees. Open the air fryer and use metal tongs to flip the chimichanges. Continue to air fry for another 4 minutes until the chimichangas are hot and browned.
6. The filling will keep in an air-tight container in the refrigerator for up to two days so the chimichangas can be prepared as needed.
7. Top the chimichangas with white queso cheese sauce, lettuce, tomato, sour cream and guacamole.

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Peanut Butter Cup Crack Brownies

Ingredients: 

• 1 box brownie mix (not family sized), prepared according to package directions in a 9×9 pan
• 1/2 cup chopped salted or honey roasted peanuts
• 12 peanut butter cups, chopped
• 2 cups semi-sweet chocolate chips
• 1 Tbsp butter
• 1 heaping cup creamy peanut butter (or 1 1/4 cups)
• 1 3/4 cups crispy rice cereal
• 1 tsp vanilla
• 1/2 tsp – 1 tsp kosher salt

Instructions:

1. Bake brownies according to package directions in a 9×9 pan lined with foil. 
2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
4. Next in a microwave safe bowl combine chocolate chips, peanut butter and butter. Heat in microwave for 1 minute, stirring when done. If needed, continue heating in 20 second increments until chocolate chips are melted.
5. Stir in cereal, vanilla and salt until evenly combined.
6. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
7. Cut into squares to serve

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