Chicken Chimichangas (from Spicy Diva)

6 skinless, boneless chicken breasts (1 1/2 lbs)
1 package taco seasoning mix (I made the homemade recipe from last month’s Supper Club)
2 onions, sliced
3 tablespoons butter
1 8-ounce package Mexican shredded cheese
10 8-or 10– inch flour tortillas
1 16 ounce jar picante sauce

1.) Preheat oven to 350 degrees. Rub chicken breasts with taco seasoning mix. Place chicken in a large baking dish with 1 cup water. Cover baking dish with foil and bake for 1 hour or until chicken is cooked through. Let cool about 15 minutes. Shred or slice chicken into thin pieces; set aside.
2.) In a large skillet, cook sliced onions in hot butter, stirring occasionally, until tender; set aside. Spoon a handful of chicken, onions, and cheese onto each tortilla. Drizzle with some picante sauce. Fold opposite sides in and over filling. Roll up from bottom.
3.) Pour remaining picante sauce into a large baking dish; spread evenly. Arrange filled tortillas over sauce in dish. Top with remaining cheese. Bake, uncovered, for 45 minutes. Spoon remaining sauce from dish over chimichangas.

Enjoy!

Bacon Cheeseburger Chicken (by Cheesy Diva)

*Pic from the blog of choice*

Helloooooooo Diva Followers! Long time, no see! I'm back in action, I swear!
This month, my recipe is coming to you straight from the blog of Kevin & Amanda. I randomly found them through my endless blog stalking that takes place...daily.

Super easy, and SUPER delicious. I have made a few of the measurements smaller due to all diva families being so small. However, feel free to follow Kevin and Amanda's recipe for the true measurements if need be.

1 ½ tbsp olive oil
1 ½ tbsp butter
3 skinless, boneless chicken breasts, split
¼ cup teriyaki sauce
1/3 cup Ranch dressing
¾ cup shredded Cheddar cheese
¼ lb bacon (or bacon bits)

Preheat oven to 350 degrees F.
In a large skillet, heat oil & butter over medium-high heat.
Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9×13 inch baking dish.
Cover with teriyaki sauce and ranch dressing.
Sprinkle with cheese and top with bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Loaded Brownies (from Dessert Diva)

I begged for this recipe after tasting them at one of my best friend's family functions. Apparently, her sister-in-law is famous for them, and I can certainly attest to their deliciousness. I took some to the other Divas at our March Supper Club, and my husband, who is very picky about sweets (I know...weird, right?) has been devouring them after dinner each night. I hope you think they are just as delicious (and easy!) as I do!

Ingredients
1 box chewy fudge brownie mix
Chocolate syrup
1 bag semi-sweet chocolate chips
1 bag milk chocolate chips

Directions
Prepare the brownie mix according to the package directions, substituting chocolate syrup for half of the water called for. Mix into the batter 1/2 of each bag of chocolate chips. Bake the brownies according to the package directions. Remove from oven; dump the remaining chocolate chips on top. At this point, you can either just let them sit on top of the brownies or you can run a knife over the top to create an icing. Once the brownies are somewhat cool, pop them in the refrigerator to allow the chips/icing to harden. Finally, cut 'em, eat 'em and drool over 'em!

March Supper Club (Spicy Diva)

One of my favorite parts of Supper Club is the beginning....where we come face to face with prepared deliciousness to devour before getting to work. We were greeted with a wide variety of food items when we arrived at Wine Diva's house.

I'm not sure of the name nor the recipe, but these are pure heaven to the tastebuds.


We also enjoyed Dessert Diva's delicious meatballs.


After we filled up, we got straight to work.

Saucy Diva and Gourmet Diva putting together the Slow Cooker Shredded BBQ Chicken.


Dessert Diva working on her Chicken Pot Pie.


Preparing the chicken for the Chicken Pot Pie.


We each left the Supper Club with Chicken Crepes, Chicken Pot Pie, Mom's Spaghetti Sauce, Slow Cooker Shredded BBQ Chicken, and Chicken 'n' Dumplings. Can we say YUM!?!?

Personally, I've already greedily devoured the Chicken Pot Pie and am longing to have another one already prepared in my freezer.

Check back in late April to get a glimpse of just a few of the bloggers we stalk for the pure pleasure of food. We are all choosing a recipe from fellow food bloggers like us :)

Slow Cooker Chicken 'n' Dumplings (Spicy Diva)

Oh Deen family, how I love thee! This recipe is borrowed from Paula Deen's The Deen Family Cookbook, and this recipe in particular is created by Michael, Paula's husband. Enjoy!

Ingredients
One 3 1/2 pound chicken, cut into 8 pieces
4 sprigs fresh parsley
4 stalks celery with leaves, chopped
2 carrots, peeled and chopped
1 medium yellow onion, cut into chunks
3 teaspoons salt
1/4 teaspoon pepper
2 bay leaves
1 1/2 cups plus 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 cup milk
2 tablespoons shortening, melted
1 teaspoon chopped fresh parsley
3 tablespoons butter, softened

Directions
1.) Put the chicken in a slow cooker and cover with water. Add the parsley sprigs, celery, carrots, onion, 2 1/2 teaspoons of the salt, the pepper, and bay leaves. Cook for 3 hours on high or for 7 hours on low, until the meat falls from the bone.

2.) In a bowl, combine the 1 1/2 cups flour, the baking powder, and the remaining 1/2 teaspoon salt. In a separate bowl, combine the milk and shortening. Stir the liquid into the dry ingredients. Fold in the chopped parsley. Drop the dumplings by tablespoon into the chicken broth. Cover the slow cooker and simmer on low for 40 to 45 minutes, until tender and cooked through.

3.) Transfer the dumplings to another bowl using a slotted spoon. Transfer the chicken to another bowl. Once it's cool enough to handle, separate the chicken meat from the skin and bones and discard the skin and bones. Strain the broth into a medium sauce pan and discard the vegetables.

4.) Mix the butter and the 3 tablespoons flour to form a paste. Bring the broth to a simmer over medium heat. Whisk in the paste and let simmer until thick, 2 to 3 minutes. Add the chicken to the sauce, then spoon the mixture over the dumplings to serve.

Enjoy!

Slow Cooker Shredded BBQ Chicken (Saucy Diva)

I love coming home to dinner waiting for me in the slow cooker. This savory bbq chicken sandwich is delicious paired with a salad and corn on the cob.

Ingredients:

2 1/2 lbs boneless skinless chicken thighs
1 tablespoon olive oil
1 1/2 cups of ketchup
1/4 cup brown sugar, firmly packed
1 tablespoon worcestershire sauce
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 teaspoon black pepper
1/2 teaspoon garlic salt
4 hamburger buns

Prep:
1. Heat the oil in a large skillet over medium high heat. Brown the chicken, turning once, for 4 minutes per side. Remove from heat and place in slow cooker.

2. Combine the ketchup, brown sugar, worcestershire sauce, vinegar, mustard, pepper, and garlic salt. Pour over chicken.

3. Cook on low for 7-8 hours. Remove chicken, shred, and return to the sauce. Serve chicken mounded on the buns.

Mom's Spaghetti Sauce (from Dessert Diva)

I've been enjoying this recipe for years! Growing up, this spaghetti sauce was a staple in our house, and now my husband just loves it so it's part of our regular rotation. The greatest part about this recipe is that it is incredibly easy to put together, makes enough for an army and freezes really well!

Side note: It is a VERY thick, meaty sauce...not very liquidy at all. Just beware, if that's not really your thing!

Ingredients
2 lbs. hamburger
1 onion, diced
1 tbsp. garlic
2-15 oz. cans diced tomatoes (or use fresh...whatever!)
2-6 oz. cans tomato paste
2 tbsp. sugar
1/2 tsp. paprika
1 green pepper, diced

Directions
Brown beef in a large skillet; drain off fat. Add remaining ingredients; simmer for 1hour. Serve over pasta.

P.S. I also like to put it on top of garlic bread. Just sayin'.