Here is the first creation from the new Betty Crocker PocketChef Breakfast and Brunch cookbook I received from my Secret Santa. This dish is great for breakfast, dessert, appetizers or just a snack! I made it in the morning and we had some for breakfast and some later for an after-dinner snack.

1 (8 oz) package of cream cheese, softened
1 (7 oz) jar of marshmallow creme
1 tbsp milk
1/4 tsp cinnamon

In a medium bowl, beat all ingredients together with an electric mixer until smooth. Serve with fruit or graham crackers for dipping.

This dish is great to serve on the side with chicken or beef. It’s also great alone on a cold, frosty day. I prefer brown rice, but you could easily swap for white or a wild rice blend based on your tastes. This is very similar to a packaged dinner you could buy at the store, but tastes so much better.

2 cups cooked rice
1 cup milk
1 can condensed broccoli cheese soup
1/2 cup shredded cheese, plus more to top
1/2 tsp onion salt
1/2 tsp paprika
fresh ground black pepper

Prepare rice according to package directions. Combine cooked rice, milk, soup, cheese, onion salt and paprika in a saucepan. Stir well. Cook over medium heat, stirring frequently, until cheese has melted and mixture reaches desired consistency. Top with fresh ground black pepper and additional shredded or crumbled cheddar cheese. If serving with chicken, you could use cream of chicken soup instead of the broccoli cheese.

This is a new fudge recipe from Hersey’s Cocoa Easy Baking. Also called “Jenn’s Birthday Fudge.”

3 cups Hershey’s Semi-Sweet Chocolate Chips
1 can (14 oz) sweetened condensed milk (not evaporated milk)
dash salt
1 2/3 cups (10 oz package) Reese’s Peanut Butter Chips, divided
1 1/2 tsp vanilla extract
1/2 cup whipping cream

Line 8- or 9-inch square pan with wax paper or foil.

Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat and stir in 2/3 cup peanut butter chips and vanilla extract. Spread evenly into prepared pan.

Melt remaining 1 cup peanut butter chips with 1/2 cup whipping cream, stirring until thick and smooth. Spread over fudge.

Refrigerate 2 hours or until firm. Turn fudge over onto cutting board; peel off paper or foil and cut into squares. Store covered in refrigerator.

Makes about 2 pounds.

Here is the latest creation to come out of Jenn’s Kitchen, including a new and improved recipe for Lemon Couscous.

Citrus Chicken

1/4 cup orange juice
1 tsp grated orange rind
2 tbsp fresh lime juice
1/2 tsp grate lime rind
2 tbsp fresh thyme (remove leaves and discard stems)
2 tsp minced garlic
1/4 tsp salt
1/8 tsp ground red/black pepper
4 boneless, skinless chicken breasts
1 tbsp olive oil
baby spinach

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Trim fat off chicken and pound to 1/2 inch thickness with meat tenderizer or small skillet. Pour 1/4 cup juice mixture into a large zip-lock bag and add chicken. Seal and shake well to evenly coat chicken pieces; marinate for 5 minutes. Add oil to remaining juice mixture; stir well with a whisk. *Start boiling water for lemon couscous.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag and discard marinade. Add chicken to pan and cook 5 minutes on each side or until done and chicken is no longer pink. Place 1/2 cup of prepared Lemon couscous and 1 cup fresh baby spinach on each plate. Divide chicken evenly among servings, place on top of couscous and top each serving with 1 tablespoon juice mixture.

Lemon Couscous

1 cup water
3/4 cup uncooked couscous
1/4 cup sliced green onion
2 tbsp orange juice
1 tbsp lemon juice
1 tsp grated lemon rind
1/4 tsp salt
1/8 tsp red/black pepper

*Bring water to boil while chicken is marinating. Remove from heat and add couscous. Cover for 5 minutes, then fluff with fork. Stir in onions and remaining ingredients.

Serving Suggestions:

If desired, toss baby spinach in olive oil and top with grated carrots, sliced cucumber, chopped tomatoes and/or red pepper strips. Normally, I enjoy a contrasting flavor in the beverage, but for this dish I stayed in the citrus family by serving iced tea with lemon and red sangria with lemon and lime wedges (cherry and umbrella optional). As for dessert? Try this recipe with Lemon Poached Oranges, although plain orange slices would work too. The extra veggies and oranges add some nice color to the table and fresh flavors to compliment the main dish.

This is a great recipe I found on the Nestle Toll House website www.verybestbaking.com and decided that it would be perfect for fall.

1 1/2 cups granulated sugar
2/3 cup (5 fluid oz can) Nestle Carnation Evaporated Milk (2% low-fat can be used)
2 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
2 cups Nestle Toll House Premier White Morsels
1/2 cup chopped walnuts
1 1/2 tsp maple flavoring
About 50 walnut halves or pieces (optional)

Line a 13×9 baking pan with foil if using walnut halves. If not, use a 8×8 inch baking pan.

Combine sugar, evaporated milk, butter and salt in a medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes and remove from heat.

Stir in marshmallows, morsels, walnuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows and morsels are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces

If using walnut halves: On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge and refrigerate until firm. Cut into squares with 1 nut half per square.