Chicken, Broccoli, Bacon and Potato Bake

4½ cups red potatoes, diced
2½ cups boneless skinless chicken breast diced
2 cups broccoli florets (or use a combo of broccoli and cauliflower)

1/2 cup bacon cooked crumbled
1/4 cup onion sliced
2 cups cheddar cheese grated
½ tsp salt
¼ tsp pepper
½ tsp garlic powder
1 cup heavy cream (can sub half & half)
2 TBS butter chopped
For the top

1 cup cheddar cheese, grated

1.  Grease a 9x13 inch pan.  (or if you want to freeze half use 2 -8×8 inch foil baking pans.)

2.  Divide ingredients in half if you are making one pan.  Layer half the ingredients in this order: potatoes, chicken, broccoli, bacon, onion and cheese. Season with salt, pepper and garlic powder.

3.  Repeat the layers and seasoning.

4.  Pour heavy cream over ingredients and sprinkle butter pieces over the dish.
Cover with foil.

5.  Bake at 350℉ for one hour or until chicken is cooked through and potatoes are tender.
Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

If you want to freeze the meal for later
Assemble as directed above but do not bake. Make sure the potatoes are covered by other ingredients if possible (so they don't blacken). Cover tightly with foil, label, and freeze. Freeze 1/2 cup cheddar with each dish.

To cook from frozen:
Thaw overnight.
Remove bag of cheese, set aside and recover with foil.
Bake covered for one hour or until chicken is cooked through and potatoes are tender.
Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

 from Kylee Cooks

Raspberry Pretzel Jello Salad

2 cups pretzels broken into pieces
½ cup margarine or butter
3 TBS sugar
1 cup sugar
1- 8 oz. package cream cheese
1- 8 oz. package Cool Whip
1- 6 oz box raspberry Jell-o
2 cups boiling water
3 cups frozen raspberries or fresh

First Layer

1.  Combine broken pretzels, melted margarine and 3 TBS sugar. Stir until well blended.
Press in 9 x 13 pan and bake at 350 degrees for 7 minutes. Cool completely.

Second Layer

1.  Beat 1 cup sugar and cream cheese until smooth. Fold in Cool Whip.
Spread over pretzel layer. Be sure to seal the cream cheese layer against the sides of the pan so that the jello mixture (3rd layer) will not be able to leak through when added.

3rd Layer

1.  Mix Jello and boiling water until jello is dissolved. Add frozen raspberries.

2.  Cool and set slightly. Pour over cream cheese layer.
Refrigerate until firm. 

 from Six Sister's Stuff

Tupelo Honey Chocolate Pecan Pie

Pie Crust

1-1/4 cups all purpose flour
1/2 tsp sea salt
1/2 tsp sugar
1/2 cup (one stick) cold unsalted butter, cut into pieces
1/4 cup ice water (more or less as needed)

Pie Filling

3/4 cup light corn syrup
3/4 cup sugar
1/8 tsp sea salt
3 eggs
1 tsp vanilla extract
3 TBS Tupelo Honey Or any honey you have
1/2 cup unsalted butter, melted
1.5 cups pecan halves (about 6 oz.)
1/2 cup semisweet chocolate chips

Crust
1.  In a food processor, combine the flour, salt and sugar. Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow stream, pulsing the mixture no more than 30 seconds, until it begins to form a ball. (I needed a little more water)

2.  Remove the dough from the processor and wrap in plastic wrap and flatten with the palm of your hand. Refrigerate for at least 1 hour. When ready to use, roll out on a floured surface using a floured rolling pin to roll into an 11-inch pie crust. Lay it in a 10-inch pie pan, and crimp the edges. Keep in the refrigerator until ready to fill. Preheat the oven to 350°F.

Filling
1.  In a large bowl, whisk together the corn syrup, sugar, salt, eggs, vanilla, and honey, mixing well. Stir in the melted butter. Pour the mixture into the prepared pie crust. Top with pecans and chocolate chips.
Bake the pie, rotating halfway through cooking, for about 1 hour and 15 minutes, or until the crust is brown and the pie filling is bubbly. Let cool slightly and serve pie warm with vanilla ice cream or sweetened whipped cream.

 from Female Foodie