NEW ORLEANS —
Peanut Butter Oat Cups
Oats
2 cups quick-cooking oats
½ cup honey
⅓ cup creamy peanut butter
⅓ cup peanuts, chopped
1-2 teaspoons water if dry
Chocolate
6 oz. dark chocolate chips
2 tsp. coconut oil
Peanut Butter
½ cup creamy peanut butter
1 tsp. coconut oil
¼ cup mini chocolate chips
Line a metal muffin pan with paper liners or use a silicon muffin pan.
Add the oats, honey, peanut butter, and peanuts to a bowl and stir all of the ingredients together until combined. If dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats into the bottom of each muffin cup and firmly press them into the cup.
Transfer the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Stir the chocolate and coconut oil in between each increment.
Scoop 2 teaspoons of the melted chocolate and add it on top of the oat layer. Swirl the muffin pan to distribute the chocolate over the oats. If there is any melted chocolate left in the bowl evenly distribute the chocolate into each cup. Place the muffin pan in the freezer for 5 minutes.
Add the creamy peanut butter and coconut oil into a separate microwave-safe bowl and microwave the mixture for 15 seconds. Stir until well combined. Add 2 teaspoons of the peanut butter mixture to the top of the chocolate layer. Swirl the pan again to spread the peanut butter. Then, add mini chocolate chips to the top of each cup.
Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
When the oat cups have set remove them from the muffin pan and transfer them into a freezer bag and store the oat cups in the freezer.
After School Chicken Special
2 (8-oz) cans refrigerated crescent rolls
1 (10.5-oz) cream of chicken soup
¾ cup cheddar cheese, shredded
½ cup milk
4-oz. cream cheese, room temperature
2 Tbsp. butter, room temperature
½ tsp. garlic powder
1 tsp. onion powder
1 tsp. Creole seasoning
1/4 tsp. white pepper
2 cups cooked chicken, chopped
½ cup cheddar cheese, shredded
2 Tbsp. milk
1 cup cheddar cheese, shredded
Set oven to 350 degrees. Spray a 9x13 dish with cooking spray. Set aside.
Mix together 1/2 cup milk, 3/4 cup cheddar cheese and undiluted chicken soup. Set aside.
Mix together cream cheese and butter until very smooth. Stir in garlic, onion powders, Creole seasoning, and pepper. Add the chopped chicken, 1/2 cup cheddar cheese, and 2 Tbsp milk.
Unroll the crescent rolls. Scoop chicken mixture on top of the wide end of of each crescent triangle, then roll up starting at the thicker end.
Drizzle a small amount of soup mixture on the bottom of the baking dish. Place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top and sprinkle with remaining 1 cup cheese.
Bake uncovered for 30 to 35 minutes.