According to Pioneer Woman, these are evil. Hmmmm... perhaps they are, or possibly they're just DEVILISHY DELICIOUS! These are so simple to make- with only 3 ingredients.



All you need is your favorite bacon, cream cheese and jalapenos!
- 20 whole, fresh jalapenos, 2-3 inch size
- 2 cubes of cream cheese- softened
- 1lb thin, (regular), bacon, sliced into thirds

Preparation Instructions
Ree suggest slipping on some latex gloves for the pepper prep if you have them. Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).



Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.



Serve immediately, or they’re also great at room temperature! Thanks Ree. See more recipes from The Pioneer Woman HERE.

Yep, gaze at it. Go ahead, drool a little, we won't tell. So delicious, so filling, so ITALIAN! 

This recipe and photos are all from Ree (www.thepioneerwoman.com) and after I wiped my own drool, I had to make it last night. Let me just start by telling you what my son said after he ate his first bite, "Mom, this is seriously better than Olive Garden". You know what? It was. Thanks Bree!

This recipe serves 6. It takes about 15-20 minutes to prep your ingredients and 45 minutes to cook. Clean up time? I don't know, that's hub's job.

What You'll Need:
- 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat. 
I use Tyson chicken. I rinsed each breast then placed 2 at a time into a large ziplock bag. Pound the breasts with the smooth side of a mallet (or if you're like me and have no mallet, use a rolling pin), until thin, about 1/4 to 1/8" thick.
- ½ cups All-purpose Flour
- Salt (I use Kosher) and Pepper, to taste
- ½ cups Olive Oil
- 2 Tablespoons Butter
- 1 Whole Medium Onion, Chopped
- 4 Cloves Garlic, Minced
- ¾ cups Wine (White Or Red Is Fine)
- 3 cans (14.5 Oz.) Crushed Tomatoes
I could not find any crushed, so I blended diced up for a few seconds in the blender
- 2 Tablespoons Sugar
- ¼ Cup Chopped Fresh Parsley
- 1 cup Freshly Grated Parmesan Cheese
- 1 pound Thin Linguine or Spaghetti

How To Prep:
Mix flour, salt, and pepper together on a large plate. Coat the flattened chicken breasts in flour mixture. Set aside.



Start your pot of water for your pasta. Cook linguine/spaghetti until done.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side. Expect some popping from the oil. Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.



Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add some cheese and chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately with warm cheesy bread and a cesear salad!

** Make sure you are collecting snow in a bowl and that the snow has been falling for a while so you can be sure you are not collecting snow that could have contaminents.

Recipe from Paula Deen, Food Network

Ingredients
8 cups snow, or shaved ice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Directions
Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls.

Have a snow ice cream recipe to share? Leave it below for all to enjoy!

We all know, I love Pioneer Woman, but her recipe for salsa is so good, and easy, I had to share it with all of you! Here's the final product (sans psychedelic bird dish at my house).



Now, on to the cast of characters you'll need to prep this delicious dish.



Introducing: Whole tomatoes, Rotel, Cumin, Sugar, Salt, Onion, Garlic, Lime, and Cilantro.

Ingredients: 
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Preparation Instructions:
After prep, throw all ingredients into the food processor. See, I said it was easy! 
 


Blend until you get the consistency you like. We like it chunky- so just a few churns will do ya, but if you like it smooth- give it a few more churns.

*Photos courtsey of Lee Drummond, Pioneer Woman.

For those who have yet to hear of or experience the recipes of The Pioneer Woman, you are in for a treat! I began following The Pioneer Woman a while back after trying out one of her recipes listed on Bakerella.com. Pioneer Woman also has a website/blog and invites you to her frontier daily with funny stories and recipes sure to please even the toughest cowboy.

Pioneer Woman has a name mind you- it's Ree. Ree loves her Marlboro Man, Chaps, her family, and food. I think she and I could be best friends. She also happens to live a stone's throw away in Pawhuska, OK. On a ranch. With her man. And her 4 kids.

In her spare time she wrote a cook book, The Pioneer Woman Cooks- Recipes from an Accidental Country Girl. I bought it last weekend and fell in love! She took her own pictures which are wonderful and the recipes all appear divine. However, what I love best is her attention to detail on each recipe and the number of photos you get with each dish- from start to finish- there's a photo to walk you along each step of the way. For example, her recipe for Pico De Gallo - 8 photos; recipe for PW's Potato Skins - 14 photos!
 


Along with her delicious recipes, you'll also enjoy several photos of life on the ranch. Pick up your copy today, you'll be glad you did. Warning: It's only fair I tell you the recipes in this book are not low-cal; they're just the way grandma used to make them. Enjoy.