Chicken Cordon Bleu

1/2 cup chicken broth
2 tabelspoons butter, melted
2 large garlic clove, minced
½ cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6 oz.) skinless, boneless chicken breast halves
¼ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon pepper
4 thin slices ham
¼ cup shredded mozzarella cheese
Cooking spray

Preheat oven to 350 degrees

Place broth in a small microwave-safe bowl; microwave at HIGH 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to ¼ inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice ham and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350 degrees for 30 minutes or until juices run clear and tops are golden. Yield: 4 servings

Sun-dried tomato Dip

From the Barefoot Contessa

(best dip I've ever tasted and easy, just recomend doubling it cause it only makes 2 cups)

Sun-dried Tomato Dip

1/4 c sun-dried tomatoes in oil, drained and chopped

8 ounces cream cheese (room temp)

1/2 c sour cream

1/2 c good mayonnaise

10 dashes tabasco sauce

1 tsp kosher salt

3/4 tsp freshly ground black pepper

2 scallions, thinly sliced (white and green parts)

Puree the tomatoes, cream cheese, sour cream, mayonnaise, tabasco sauce, salt and pepper in a food processor gitted with a metal blade. (I just used my blender) Add the scallions and pulse twice.

Serve at room temperature with veggies, crackers or chips

Reese Bars

Mom's Reese Bars

1 1/2 c graham cracker crumbs

3 1/2 c powdered sugar

1 1/2 c peanut butter

1 c melted margerine or butter

1 1/2 bag MILK chocolate chips (18 ounces)

Combine graham cracker crumbs, sugar and peanut butter in mixing bowl. Beat well. Blend in melted butter until well combined. Press mixture into a 9x13 pan. Melt chocolate chips in microwave or double boiler stirring constantly. When completely melted spread mixture over peanut butter mixture. Chill until set and cut into bars.