Chocolate Fluff

This is a recipe my family has always made for Thanksgiving dessert, I guess because it is kinda like a pie... but way better! This is so simple to make and it tastes so good... that is usually what I look for in a recipe!

Chocolate Fluff

70 ritz crackers, crunched up (I usually just use 2 sleeves which has abt. 74 crackers)

1 1/4 cups powdered sugar

2 small or one large chocolate pudding mix (milk to make it with)

8 oz tub cool whip, thawed

1 stick plus 2 TBS butter

Crunch the crackers all up until they are coarsely ground. Mix with the powdered sugar and butter and set 1 cup of the mixture aside and press the rest firmly into a 9x13 pan. Make the pudding as directed. Mix the pudding with the cool whip and pour onto the crust. Let it chill in the fridge until it is set up. Sprinkle the remaining crumbs on top when you serve. You could put the crumbs on before you put it in the fridge but I like them to be more crunchy so I wait until right before serving.

Chicken Cordon Bleu

SO GOOD!!! I made this Saturday, I was planing on making it Thursday but didn't have time so the chicken was in the fridge thawed and had to be used, we didn't get home Saturday until about 9:30, I put Livvy to bed and decided I still wanted dinner! So we ate this at 11 o'clock at night! haha anyways just thought I'd share how unorganized my life is :P

I got this recipe here off of my kitchen cafe.

I halved the recipe for us, but I'll put the whole one on here. the only thing I did differently was the cheese, I used provolone because that is what we had and I'm not a huge fan of swiss cheese.

Chicken Cordon Bleu

4 thick chicken breasts
25 Ritz Crackers (I used the wheat ones)
1/2 cups plain bread crumbs, (or 4 slices of hearty bread)
6 TBS butter, melted
8 thin slices deli ham (I got the Boars Head ham from the Publix deli, YUM!!)
4-6 slices provolone cheese
salt and pepper
3 large eggs
2 TBS Dijon Mustard (I used honey dijon)
1 cup all purpose flour

Top each slice of ham with 1 or 1 1/2 pieces of cheese, roll tightly and set aside. Pat the chicken dry with a paper towel (of course cut all the nasty stuff off first!!) Cut a pocket in the thickest part of the chicken breast and stuff each one with 2 rolls of ham and cheese. Pull the top flap of chicken over the rolls and press to seal. Season both sides with salt and pepper. Refrigerate, covered for at least 20 minutes.
Preheat oven to 450 degrees F. Pulse crackers and bread in a food processor until coarsely ground, or if you are like me and don't have a food processor... put it in a Ziploc bag and lightly beat it with a rolling pin :P works like a charm. Drizzle in the butter and mix it until it is all well incorporated. Bake the crumbs for 3-5 minutes stirring them every minute and half or so, so they don't burn or get too brown in one area. Transfer the crumbs into a shallow dish.
In another shallow dish beat the eggs and mustard. In ANOTHER dish put the 1 cup flour. Remove the chicken from the fridge and coat with the flour then egg and last dredge it in the crumbs.
Transfer to a lightly greased baking sheet and bake on the lowest rack until the bottom is browned, 8-10 minutes. Move it to the middle rack and reduce the heat to 400 degrees. Bake until it is golden brown and the chicken is cooked through (160 degrees) about 25-30 minutes. Let it rest for 5 minutes before serving.