Ingredients:
1 bowl of chili (can be leftover, canned, or freshly made)
1 cooked hot dog
1 small soft flour tortilla
Finely chopped onions
Sliced jalapenos
Shredded Cheddar Cheese

Directions:
Heat chili in separate container. Cook hot dog in microwave oven. Place hot dog in tortilla, top with chili, shredded cheese, peppers, and onions. Roll up tortilla one fold, then close ends. Continue wrapping. You now have a cross between a chili dog and a burrito. Enjoy!

​Jalapeno Chicken

• 6 bone-in chicken breast halves, skinned
• 1 tablespoon chili powder
• 1/8 teaspoon salt
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 1/3 cup sliced pickled jalapeno chile pepper, drained
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 8 - ounce package reduced-fat cream cheese, softened and cut into cubes
• 2 slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)

Directions

1. Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
4. If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If desired, sprinkle with bacon. 

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for the baking dish
• Kosher salt
• 3 cups wide egg noodles (about 5 ounces)
• 1 1/2 cups sour cream
• 1/2 cup freshly grated Parmesan
• 12 ounces ground beef
• 1 red bell pepper, seeded and chopped
• 1 bunch scallions (white and green parts), finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• One 14 1/2-ounce can petite diced tomatoes
• 2 cups grated Cheddar

Directions: Preheat the oven to 425 degrees, Oil a 2-quart baking dish.

Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
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Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

INGREDIENTS:

• ​2 individual packages graham crackers
• 2 (3 ounce) packages instant vanilla pudding mix
• 3 cups milk

• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package prepared chocolate frosting

DIRECTIONS:​

1. Line the bottom of a 9x13-inch pan with graham crackers.
2. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
3. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

​Find these ingredients and more at your friendly neighborhood Cee Bee Food Store.