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Crispy Butter Chicken
Ingredients
2 large eggs beaten
1 cup Ritz cracker crumbs
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
4 chicken breasts , boneless skinless (6 ounces each)
1/2 cup butter , cut into pieces
Instructions
Preheat oven to 375 degrees.
Place eggs and cracker crumbs in two separate shallow bowls.
Mix cracker crumbs with garlic salt and pepper.
Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9×13 inch baking dish.
Place pieces of butter on top of the chicken.
Bake in the preheated oven for 30-35 minutes or until golden brown.

WOW 😲😲😲 yummy

Peanut Butter Cup Stuffed Brookies 😍 OMG 😱DON'T LOSE
Ingredients:
1 bag (10oz) of brownie mix (plus the oil & egg to make the batter)
1 pkg (6 pack) reese’s peanut butter cups (12 cups total)
1 pkg (16oz) of refrigerated cookie dough
Instructions:
1 Preheat your oven to 350 degrees and generously grease a regular size muffin tin.
2 Prepare the Separate the brownie mix according the package directions; set aside.
3 Separate the cookie dough into 12 even balls and then squish them down into the bottom of each muffin cup.
4 Place a Reese’s peanut butter cup upside down on top of the cookie dough.
5 Evenly distribute the brownie batter on top of each peanut butter cup until the wells are about 90% full.
6 Bake for 18-20 minutes or until the brownie batter is cooked through.
7 Allow them to cool for about 5 minutes before removing from the pan, and then enjoy while they are still warm.

Yummy

Baked Cannelloni
Ingredients:
1 pound Italian Sausage - if links, removed from casing
2 tablespoons olive oil
1 medium onion, finely chopped...
4 ounces mushrooms, finely chopped
12 ounces mozzarella cheese, cubed or shredded
2 egg yolks
6 tablespoons butter
6 tablespoons flour
3 cups whole milk (not skim)
12 Cannelloni pasta shells
1/2 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, shredded
1 teaspoon dried oregano
Directions:
Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid.
Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
To make a béchamel sauce: Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking. Preheat oven to 400 degrees. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a
9 x 13 inch oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
Nestle the cannelloni in the sauce and cover with remaining béchamel sauce. Top with mozzarella and parmesan cheese and a sprinkling of oregano. Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.