Chocolate Chocolate Chip Nothing Bundt Cake Copycat

1 pkg. devils food cake mix
1 small pkg. instant chocolate pudding
1 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 1/2 cups chocolate chips
For the Cream Cheese Frosting
1 (8 ounce) pkg. cream cheese, softened
1/4 cup butter , softened
1 1/2-2 cups powdered sugar
1 tsp . vanilla extract
Preheat oven to 350 degrees F, and grease and flour your bundt cake pan. Mix the first six cake ingredients together. Stir in the chocolate chips. Pour batter into your greased bunt cake pan. Bake at 350 for 45-50 min. Allow to cool in the pan for 20 min., the remove from pan and place on wire cooling rack.
For the Cream Cheese Frosting
Cream together the cream cheese and butter. Mix in the vanilla. Gradually stir in the powdered sugar until smooth.

Chicken Divan

1 stick unsalted butter, plus more for greasing
1 1/4 pounds broccoli (1 large head), cut into small florets, stem peeled and sliced 1/2 inch thick
1 1/2 pounds skinless, boneless chicken thighs, trimmed of all visible fat
Kosher salt
1 medium yellow onion, finely chopped
8 ounces baby bella mushrooms, stemmed, caps finely chopped
1 garlic clove, minced
6 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup heavy cream
6 ounces sharp cheddar cheese, coarsely grated (2 cups)
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon smoked hot paprika
1 cup potato chips, crushed
Finely chopped parsley, for garnish
Steamed white rice and hot sauce, for serving
Preheat the oven to 350°. Grease a 9-inch-square baking dish. In a medium saucepan of salted boiling water, blanch the broccoli stems and florets until just tender, about 2 minutes. Drain well. Season the chicken thighs generously with salt and pepper. In a large enameled cast-iron casserole, melt 1 tablespoon of the butter over moderate heat. Add half of the thighs and cook, turning once, until lightly browned and cooked through, about 12 minutes. Transfer to a plate. Repeat with 1 more tablespoon of the butter and the remaining thighs. Slice the chicken into 3/4-inch-wide strips. In the casserole, melt the remaining 6 tablespoons of butter over moderate heat, scraping up any browned bits with a wooden spoon. Add the onion, mushrooms, garlic and a pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Sprinkle in the flour and cook, stirring frequently, until incorporated, about 2 minutes. Add the chicken broth and heavy cream, bring to a boil and cook, stirring frequently, until the mushroom sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and add 1 cup of the cheese, the mayonnaise, lemon juice and smoked paprika. Stir until the cheese is melted. Add the chicken and broccoli and stir to coat, then transfer the mixture to the prepared baking dish. In a small bowl, combine the remaining 1 cup of cheese with the crushed potato chips. Sprinkle over the chicken and bake for about 30 minutes, until lightly browned and bubbling. Garnish with chopped parsley and serve with rice. Pass hot sauce at the table.

Chocolate Walnut Pie Bars

1 1/2 cups all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup packed brown sugar
3 large eggs
3/4 cup light corn syrup
3/4 cup granulated sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/2 cups coarsely chopped walnuts
FOR CRUST: PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan. BEAT flour, butter and brown sugar in a small mixing bowl until crumbly. Press onto bottom of prepared baking pan. BAKE for 12 to 15 minutes or until lightly browned. FOR FILLING: BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in a large mixing bowl. Stir in morsels and nuts; pour over hot crust. BAKE for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Nutritional Information

Honey Garlic Chicken

6 boneless skinless, chicken thighs
1/4 cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup honey (or agave nectar)
2 tablespoons soy sauce
4 garlic cloves, minced
1 teaspoon red pepper flakes
Preheat oven to 375. In a medium sized bowl, mix together the flour and paprika. Coat each chicken thigh in the flour mixture and place in a greased or foil lined dish. Sprinkle each thigh with salt and pepper. In a separate bowl, mix the honey, soy sauce, and garlic. Pour evenly over the chicken. You may need to flip them over once or twice to make sure they're coated completely in the sauce. Sprinkle with the red pepper flakes to taste. Cover with foil and bake for 30 minutes. Uncover and continue baking for another 15 minutes. Serve with rice or vegetables, with extra sauce on the side if desired. Enjoy!

Deep Dish Pizza Casserole

1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
1 lb. lean ground beef
1 green pepper, chopped
1 small onion, chopped
1 cup Pizza Sauce
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Pre-heat oven to 375*
Prepare Dinner as directed on package. While Macaroni is cooking, brown meat with peppers and onions in large skillet; drain. Stir in pizza sauce.
Spoon Dinner into 8-inch square baking dish; top with meat mixture and mozzarella. Cover.
Bake 20 min. or until heated through.