Ingredients:
​

• 3 tablespoons extra-virgin olive oil
• 2 pounds boneless skinless chicken thighs
• 1 medium white onion, finely diced
• 4 garlic cloves, minced
• Kosher salt
• 1 sprig thyme
• 1 sprig rosemary
• 3 medium carrots, peeled and cut into 1-inch pieces
• 3 cups celery sticks, medium diced
• 1/4 cup all-purpose flour
• 1 (32-ounce) box low-sodium chicken stock (or homemade)
• 1 pound Yukon gold potatoes, halved
• 1/2 teaspoon freshly ground black pepper
• Flat-leaf parsley, chopped, for garnish

​Directions

1. In a heavy-bottomed pot, heat the olive oil over medium high heat. Add chicken thighs and sear until brown, about 3 minutes on each side. Transfer to a chopping board and cut the thighs into halves. Set aside.
2. To the same pot, still over medium heat, add the onion and garlic and cook until translucent and soft, about 3 minutes. Season with salt, add the thyme and rosemary, and cook until fragrant, about 2 minutes. Add the carrots and celery and cook until translucent, about 8 minutes.
3. Add the flour and cook, stirring constantly, for 3 minutes, until all the vegetables are coated and the raw taste has cooked off. Slowly pour in the chicken stock, stirring to break up any lumps of flour.
4. Add the chicken potatoes, and pepper. Bring to a boil, then reduce the heat. Simmer for 20 minutes until the chicken and potatoes are fully cooked and the liquid has slightly thickened. Taste and adjust the seasoning if needed. Discard thyme and rosemary sprigs.
5. Ladle into bowls, garnish with parsley, and serve immediately.

Recipe by Rachel Gurjar, food52.com.

Ingredients:

• ​ 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
•  36 vanilla creme-filled chocolate sandwich cookies, finely crushed
•  3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
•  1 tsp. black decorating gel
•  2 tsp. orange decorating icing

Directions:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Decorate with remaining ingredients to resemble snowmen.
• Refrigerate 1 hour or until firm.

Helpful tips:

• How to Melt Chocolate

Place chocolate in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.
 

• How to Easily Dip Cookie Balls

To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
recipe and photo courtesy of myfoodandfamily.com

​Ingredients

• 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
• 8 Oreo creme-filled chocolate sandwich cookies
• 1/4 cup of miniature semisweet chocolate chips

Directions:

• 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• 2 Unroll dough; separate into 8 triangles. Place 1 cookie on wide end of each triangle. Fold dough up and over cookie to cover completely; pinch seams to seal tightly. Place on cookie sheet. Sprinkle tops with chocolate chips.
• Bake about 12 minutes or until puffy and light golden brown.
  

​Recipe by Amy Erickson on Pillsbury.com.

​Ingredients

• 5 cups sweetened whipped cream
• 11 large rectangular graham crackers
• 3 cups strawberry, chopped

​Directions:
​

1. Spread a thin layer of whipped cream in a square glass baking dish.
2. Layer graham crackers on top, then cover with a layer of whipped cream.
3. Sprinkle ⅓ of the strawberries on top, then layer with cream again.
4. Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
5. Refrigerate for at least 3 hours.
6. Enjoy!

Recipe from Camille Bergerson, tasty.co