Okay ya'll...here is another great EASY foil pack!  Let's get this supper going!
4 small boneless skinless chicken breasts (1 lb./450 g)
4 tsp. taco seasoning mix
1/2 lb. (225 g) red potatoes (about 2), peeled, thinly sliced
1 cup Kraft Tex Mex Shredded Cheese
1/2 cup salsa
1/4 cup sour cream

HEAT oven to 400°F.

SPRINKLE chicken with seasoning mix. Place 1/4 of the potatoes on centre of each of 4 large sheets of heavy-duty foil; top with chicken, cheese and salsa.

FOLD foil to make 4 packets, leaving room for heat circulation inside. Place on baking sheet.

BAKE 30 to 35 min. or until chicken is done (170°F). Cool 5 min. Cut slits in foil to release steam before opening packets. Top with sour cream.

Pinterest-Kristin Georgevitch Crowder,bettycrocker.com

Chicken-Broccoli Mixture
1 tablespoon vegetable oil 1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup) 1 cup frozen chopped broccoli, thawed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar Cheese (4 oz)

Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs


  1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  2. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese. 
  3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup. 
  4. Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

*You can use your imagination and make a variety of fillings for your mini pot pies.

Pinterest-Amanda Geske, http://jensownroad.blogspot.com

Strawberries, hulled
Angel Food Cake, cut into squares
¼ cup semi-sweet chocolate chips
1 tablespoon reduced fat margarine
wooden or steel skewers


Combine chocolate chips and margarine together in a small saucepan; melt over low heat, stirring until smooth and well blended.

Alternately thread 3 strawberries and 2 shortcake pieces onto each skewer.

Drizzle chocolate mixture over kebobs.  Refrigerate until set, about 5 minutes.

I have made hoboes with ground beef for years, but found this and couldn't wait to try and I was NOT disappointed.
1 package Stuffing mix; chicken flavor
1 1/4 cups Water
4 Boneless skinless chicken breast halves
4 cups Broccoli Florets
1 cups Shredded cheddar cheese
4 slices Cooked bacon; crumbled
4 tbsp Ranch dressing divided
- Oven to 400

Below is a picture of the ingredients ready to prepare and go into the foil!
 - Spray 4 large sheets of heavy-duty foil with oil.
 - Combine stuffing mix and water.
 - Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.
- Top stuffing with a 6oz. chicken breast half.
 - Top chicken with 1 c. broccoli.
 - Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.
 - Drizzle with 1 T. ranch dressing
 - Bring up foil sides and fold to seal, leaving room for heat circulation inside
 - Place packets on a cookie sheet and bake 35-40 mins (depends on the size of your chicken breasts)
- Remove packets and let stand 5 mins
 - Cut sits in foil for steam before opening.

Here is the finished product right out of the oven.  Is your mouth watering yet?  Mine was watering just smelling it bake!

You could eat it straight from the foil...I slid it to a dinner plate...yum!
Most people would say the above is the finished product...but in all actuality - an empty plate says it all!  This is for sure a keeper and one that will be made again and again at this house!

Pinterest: Rebecca Tollison, http://www.eatmedelicious.com
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour

(1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*)

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

*The original recipe calls for 1 cup sugar and 2 tbsp cinnamon, but this was way way too much for me. I ended up dumping maybe more than half of it.

Pinterest-Jana Greenhagen, littlebirdiebaby.blogspot.com
1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (olive oil)
1/3 cup shredded cheddar
Bacon bits or 8-10 pieces of cooked bacon, crumbled
Extra shredded cheddar
Muffin tin

Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
Once they're finished, take them out and lower the temp of the oven to 350 degrees.
Crack an egg into each of the cups (break the yolk if you want)
Top with bacon and a sprinkle of extra cheese
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
Slide a knife along the edges to remove from pan when cooled.

*You can experiment with them by using ham or sausage or veggies.

Pinterest-Heather Phelps-Ordonia, annies-eats.com
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas

Season the chicken breasts with salt and pepper.  Cook in a skillet over medium-high heat until lightly browned and cooked through.  Transfer to a plate and let cool.

In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl.  Mix until well blended.  Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces.  Add the chicken to the filling mixture and stir well to incorporate.

Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge.  Roll the tortilla up tightly into a spiral.  Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments.  Transfer to a serving platter and serve chilled or at room temperature.

Pinterest-Chrissy Bartik, whatscookingirls.blogspot.com

1 Package 18oz refrigerated sugar cookie dough
2 tablespoons cinnamon
1 cup whipping cream
1/4 cup sugar
2 cups of your favorite fruit cut-up


1. Preheat oven to 350. grease 2 baking sheets. Cover rounded forms such as rolling pins or cardboard tubes from paper towel roll with aluminum foil.
2. cut cookie dough into 16 half inch thick slices. Press each slice on a slightly floured surface into a 3 inch round sprinkle with cinnamon.
3. Bake cookies until lightly golden, but still soft, 7-9 min. Gently remove cookies from baking sheet and IMMEDIATELY drape over rounded forms ( it easier to invert the forms, instead of laying it on top of the rounded form I put 2 rolls next to each other and draped the tinfoil over them pushing down in the middle, then I place the cookie in the middle, they did not break that way.... Clear as mud???? sorry)
4. Cool cookies until firm about 2 min. gently remove. 5. Beat whipping cream and sugar in large bowl with mixer on high until stiff. Fill each cookie with about 2 tablespoons and your favorite fruit.

*If you go to my recipe for Sugar Cookie Strawberry Taco at http://bestlife4moms.weebly.com/5/post/2012/06/sugar-cookie-strawberry-taco.html you will see pictures that show how I did the cookies over the paper rolls covered in aluminum foil.

Pinterest-Jana Greenhagen, desert.food.com
My favorite candy bar of all time..butterfinger - now in a pie?  Well...this only has 4 ingredients.  I can handle it and it is gonna be soooo GOOD!!!
6 (2 1/8 ounce) butterfinger candy bars 
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 ready made graham cracker crust

  1. 1 Mix first three ingredients together.
  2. 2 Put it in pie crust.
  3. 3 Chill.

Pinterest-Jane Yates, savvyhousekeeping.com
Make Your Own Taco Bowls With A Muffin Tin

Emily Bites has a tip for making your own Taco Bowls with a muffin tin. The trick is to turn the muffin tin over and use the backside to cook the bowls in. The 6-inch tortillas form mini-bowls that way. From the site:

Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin (as pictured above). Bake in the oven for 8-10 minutes.
Once you have the taco bowls, you can fill them with vegetables, ground beef, shredded cheese, and other ingredients for your own taco salads.