Baked Cheddar-Broccoli Rice Cups

Ingredients:
1 cup quick-cooking rice (like Minute Rice)
1 cup chicken stock
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Homemade Ranch Dressing, or store bought
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste

Prepare rice as directed on package, substituting stock for water. Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

Twice-Baked Potatoes in a Dish and Potato Skins

9 medium russet potatoes 4 ounces cream cheese 1/2 cup sour cream 4 tablespoons butter 3 cloves garlic, finely chopped 1/2 to 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 to 1/2 cup milk (if potatoes are too thick) 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried 2 1/2 to 3 cups shredded cheddar cheese canola oil to fry in sour cream, if desired 3 green onions, sliced

Bacon Wrapped Apple BBQ Chicken

Ingredients 2 small boneless skinless chicken breasts 4 slices bacon 1/2 cup BBQ sauce (homemade or store bought) 2 large apples, peeled and cur into small pieces 2 tablespoons lemon juice

Chicken Parm Meatballs

Best meatballs I've ever made :)

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