I am so excited to post a family-favorite! Ever since Olive Garden started serving this menu option, we all loved it. So much, in fact, that we were in seventh heaven when we found a copycat recipe for this!

The first time we made this recipe, there was far too much stuffing. When we baked it, all of the cheese poured out of the chicken and it was kind of like the elephant in the room while we were eating it... After tweaking a few things, we now have the most perfect recipe!

I hope you enjoy one of our family's favorite meals!

Total Time: 45 minutes

Yield: 4 servings

Ingredients:

          Stuffing:

• 7 oz. mixed shredded mozzarella, parmesan, and asiago cheeses
• 1/3 cup plain bread crumbs
• 1 garlic clove, minced
• 2 Tablespoons sun dried tomatoes, chopped
• 6 Tablespoons sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

          Chicken:

• 4 large skinless, boneless chicken breasts
• 1/4 cup vegetable oil
• 1 cup flour
• Salt and pepper, to taste

          Sauce:

• 1 small yellow onion
• 16 oz. mushrooms, sliced
• 8 oz. marsala wine
• 8 oz. heavy cream

Directions:

1. Butterfly the chicken to create 2 thinner, but still connected, pieces.
2. Combine all stuffing ingredients in a medium bowl. 
3. Preheat oven to 350 degrees F.
4. Stuff chicken with cheese stuffing, fold over, and press down. Season the flour with salt and pepper and dip chicken to coat both sides and edges.
5. Preheat oil in a large saute pan. Cook each side until golden, but it does not need to be cooked through.
6. Place chicken on a foil-lined tray and bake for 20 minutes.
7. Meanwhile make the sauce. Add onions to a saute pan with a little dash of oil. Cook 2 minutes before add sliced mushrooms. Continue cooking until onions are translucent and mushrooms are soft.
8. Add wine and deglaze the pan, scraping the sides and bottom of pan. Bring to a simmer and add heavy cream. Simmer until reduced by half.
9. Place chicken on a plate and top with sauce. Serve with a side of mashed potatoes and your favorite vegetable! Enjoy!

Now for one of my absolute favorite crockpot appetizers! This is always on my list of things to make and have at my own parties or to take to another party. 

This is a quick and easy recipe to throw together, and then it sits and simmers for a couple of hours. Easy peasy!

Total Time: 2 hours, 30 minutes
Inactive Time: 2 hours

Ingredients:

• 4 pounds kielbasa
• 1 onion, chopped
• 1 cup light brown sugar
• 3/4 cup BBQ sauce (we love to use Kraft Hickory bbq sauce for this recipe)
• 2 Tablespoons ketchup
• 1 teaspoon white vinegar
• 1 dash Worchestershire sauce
• 1 dash Tabasco (optional)

Directions:

1. ​Slice the kielbasa into bite-sized rounds. Brown in a large batch or skillet in 2 or 3 batches. (You want the edges to brown, but don't overcook because the kielbasa gets tough) Drain well on paper towels.
2. In about 2 Tablespoons of the drippings, cook the chopped onion until soft.
   
3. Put all of the remaining ingredients into a large measuring cup and stir to mix well.
4. Place the kielbasa in a crock pot (4-quart size works well.) Add the onion to the crock pot, and pour the bbq sauce mixture over top. 
5. Cook on low for 2 hours, stirring occasionally. Enjoy!

I LOVE pizza. Pepperoni pizza to be exact. I also love pepperoni rolls - hot or cold - doesn't matter!

Last year at this time, Mike and I had a party for friends, and I needed easy finger foods that could sit out for a little while and be eaten at room temperature. I found this recipe and I'm so glad I did! These were so simple to put together last minute, and pop in the oven. When everyone came over, they were delicious warm. As the night went on, they were just as scrumptious!

Total Time: 35 minutes

Yield: 2 dozen rolls

Ingredients:

• 1 8-ounce can refrigerated crescent dough (they now make crescent sheets without the cuts - perfect for this recipe!)
• 2 cups shredded mozzarella 
• 24 slices pizza-sided pepperoni
• 1 jar pizza sauce

Directions:

1. Preheat oven to 375 degrees F.
2. On a large baking sheet, spread out the dough. Cut down the center lengthwise and across, to make 4 rectangles. Layer each rectangle with 6 slices of pepperoni and 1/2 cup mozzarella. Roll tightly lengthwise and slice each into 6 or more pieces.
3. Bake in the preheated oven until golden brown, about 12 minutes. Serve with warmed pizza sauce for dipping. Enjoy!

Source: All Recipes

The last recipe was my favorite, so I figured I would post my mom, Lynnie's, favorite next!

You know, I have always appreciated my mom and all that she does for our family, but I don't think I realized just how much she has done for us until I had a baby of my own. Even now, my mom will drop everything to come over and help me out if I'm struggling. Parenthood is anything but easy! My mom has found a way to make parenting look easy though. I don't know how she does it.

We just spent the weekend baking cookies and I love that time spent with her. My sister came over and was helping to watch Emma since she can't quite help with cookie baking yet :) I absolutely cherish this time spent with the three girls while we sing in three-part harmony to Journey of Promises and the Wicked soundtrack.

Total Time: 1 hour, 25 minutes
Inactive Time: 1 hour
Active Time: 25 minutes

Yield: about 3 dozen

Ingredients:

• 2 boxes frozen, chopped spinach
• 2 cups Pepperidge Farm Herb Stuffing mix
• 1 1/2 sticks butter, melted
• 5 eggs, beaten lightly
• 1/2 cup parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Heat spinach in microwave to defrost, according to package instructions - do not add any extra water.
2. Drain spinach and squeeze well to remove most of the liquid.
3. Add all ingredients together. Mix well to combine. Refrigerate for 1 hour or more.
4. Preheat oven to 350 degrees F. Using a cookie scoop or spoon, form into 1-inch balls. Place on ungreased cookie sheet with sides.
5. Bake for 20 minutes or until just lightly golden. Enjoy!!
6. (You could also form the spinach balls and freeze on a cookie sheet for later. Once frozen, transfer to large freeze bags. If baking frozen, add another 10 minutes or so to baking time.)