Chicken and Roasted Red Potatoes

I am going to be making this dish tonight.  I love casserole recipe ideas.  They are simple to make and are usually a crowd pleaser!  Under this recipe, you will find a sweet recipe!  Happy cooking, baking, and eating everyone!!!

Recipe: Chicken and Roasted Red Potatoes (Courtesy of kraftrecipes.com)

Ingredients:
1/4 cup of Kraft Ranch dressing
6 large bone-in chicken thighs
4 slices of Oscar Mayer Bacon
1-1/2lb of red potatoes (about 5 or 6) cut into chunks
1 onion cut into chunks
1 cup of Kraft Shredded Triple Cheddar Cheese with a touch of Philadelphia
2tbsp of parsley 


Directions:

Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.

Heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

Add potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.

Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

*Serve with asparagus or green beans

Recipe: Taffy Apple Pizza (Courtesy of Pampered Chef)

Ingredients:

1 package (18oz) refrigerated sugar cookie dough

1/2tsp of vanilla

1 package (8oz) of cream cheese

1/2 cup of brown sugar

1/4 cup of creamy peanut butter

3 medium Granny Smith apples

1/4 cup of caramel ice cream topping

1/2 cup of peanuts chopped

Directions:

1. Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.
2. Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie.
3. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture.
4. Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges.

**Items in bold are Pampered Chef tools.  Contact me if you would like to purchase any of them!