Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Peanut Butter Chocolate Poke Cake Recipe

a General Mills Recipe

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INGREDIENTS:
1 box Betty Crocker Super Moist chocolate fudge cake mix
plus water, vegetable oil and eggs called for on cake mix box
1 cup chocolate-flavor syrup, at room temperature
1 cup creamy peanut butter
1 container (8 oz) Cool Whip frozen whipped topping, thawed
optional: 25 Reese’s peanut butter cups miniatures, unwrapped
(see my tips below)

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DIRECTIONS:

1:  Bake cake as directed on box for 13×9-inch pan. Cool completely in pan.

2:  Poke holes in cake using fork or skewer.

3:  Pour 3/4 cup of the chocolate syrup over cake. Let stand until most of the syrup soaks into cake.

4:  In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.

5:  If desired, cut peanut butter cups into fourths and scatter over frosting.

6:  Drizzle with remaining 1/4 cup chocolate syrup.

7:  Cover and refrigerate cake but bring to room temperature before serving. Cover and refrigerate any remaining cake.

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Darlene’s Tips:  You can top with any chopped candy of your choice or you can totally skip that step.  Oh… peanut butter and chocolate morsels would be cool!  You can use any flavor of cake mix. How about this… strawberry, yellow or whilte cake poked with strawberry jam (thin it a bit with water) instead of syrup and topped with the peanut butter topping.  It would be a PB&J cake!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Pepperoni-Stuffed Chicken Breasts Recipe

a General Mills Recipe

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INGREDIENTS:
4 boneless skinless chicken breasts (1 lb)
12 slices pepperoni
1/2 cup shredded mozzarella cheese (2 oz)
1/4 cup Progresso Italian style panko crispy bread crumbs
cooking spray to make bread crumbs stick
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 375°F. Line cookie sheet with foil. Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact.

2:  Stuff each chicken breast with pepperoni and mozzarella cheese, pressing edges of each chicken breast to seal.

3:  Place chicken breasts on cookie sheet. Spray tops of chicken with cooking spray. Sprinkle bread crumbs evenly over chicken breasts. Spray again with cooking spray.

4:  Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

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Darlene’s Tips:  You can use butter flavored cooking spray for a buttery flavor. Use turkey pepperoni if you prefer. Keep leftovers in the fridge then when cold, slice the breasts and serve the slices (heat in the microwave) as a side to any dish!  If you skip the bread crumbs, this becomes a ZC meal!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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