Oreo Chocolate Pudding Parfait

2 cups cold fat-free milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 cup sliced fresh strawberries
6 Reduced Fat OREO Chocolate Sandwich Cookies, coarsely chopped
1/4 cup thawed COOL WHIP Whipped Topping
ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Refrigerate 5 min.

SPOON one-third of the pudding mixture evenly into four mugs or parfait glasses; top with layers of half each of the strawberries and cookies. Repeat all layers. Cover with the remaining pudding mixture and whipped topping.
SERVE immediately or store in refrigerator up to 2 hours before serving.

Bacon and Cheddar Scalloped Potatoes

I can't really figure out where my inspiration comes from, but fortunately for Diane and me, it just comes. Don't interpret this to mean that Diane isn't good at cooking because she is. I enjoy many of the meals that she prepares. It just so happens that right now, I do more of the cooking (since I am the man-wife who works from home while she goes to school all day).
Anyway, I was trying to think of something delicious to make with what we had in stock (you have no idea how many times we run to the grocery store in order to have the exact ingredients for a recipe). We had purchased some red potatoes a while back and it was about time we made something starchy since we neglected them for so long. I wasn't up for the usual mashed potatoes or grilled potatoes with rosemary, so I decided to make scalloped potatoes.
Normal scalloped potatoes are good, but I think many things can be easily improved by adding a little cheddar and bacon. I went to my favorite online recipe site, AllRecipes.com, and quickly search for a simple (yet delicious) scalloped potato recipe. I found one recipe that fared well in the reviews.

Ingredients (Serves 4)
3-1/4 large potatoes, peeled and thinly sliced
1/2 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons and 2 teaspoons all-purpose flour
1 cup and 3 tablespoons chicken broth
1 tablespoon and 1 teaspoon mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
Paprika

Directions
In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
Cover and bake at 325 degrees for 2 hours or until tender.
Modifications
I only used 3 potatoes, but one was fairly large
I forgot to add the mayonnaise
I didn't have paprika
I added 5 strips of bacon (pre-cooked Kirkland Signature kind from Costco)
I sliced enough medium cheddar cheese to cover the potatoes
I didn't grease the pan (it didn't need it)
I used aluminum foil to cover it and I had the shiny side facing outward
I cooked for approximately one hour and then I added the bacon and cheese
After adding the bacon and cheese, I let it cook approximately 30 more minutes without the foil cover
There you have it! Let me know if you have any questions or if you modify it yourself and it turns out delicious.

Molten Chocolate Cakes

Prep Time:15 min
Total Time:30 min
Makes:4 cakes
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping


PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 11 to 12 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
How to Bake Cakes in Muffin Cups
Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.

Chicken Breasts Stuffed with Herbed Couscous

Ingredients (Serves 4)

1/2 cup couscous
coarse salt and ground pepper
1/2 cup fresh mint leaves, coarsely chopped (cilantro or parsely works well too)
3 tablespoons pine nuts
2 scallions, thinly sliced crosswise
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (6 to 8 ounces each)

Directions
In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.

Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.

In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.

Carrots and Peas
Grate 2 large carrots with a vegetable peeler or knife. Saute with butter and frozen peas for 5 min.