Bacon-wrapped chicken breasts stuffed with cheese and pesto are an easy and delicious dinner.MORE+LESS-1/4cup freshly grated Parmesan cheese1/3cup extra virgin olive oil1(8 oz) block of mozzarella cheese, shreddedHide Images1Preheat the oven to 350°F. Place chicken breasts between sheets of plastic wrap and pound each out until thin.

This gorgeous side dish couldn& 39;t be easier to make, and it couldn& 39;t be more delicious, either! Grilled corn is topped with Mexican table cream, chipotle peppers and queso fresco for a dish that can only be described as & 34;total yum.& 34;MORE+LESS-Updated April 25, 20171bag (16 oz) Cascadian Farm™ frozen organic sweet corn2tablespoons vegetable oil1cup Mexican table cream (or half-and-half)2chipotle peppers in adobo sauce, finely chopped1/2cup queso fresco (Mexican fresh cheese) or feta, crumbled1/2cup cilantro or parsley, finely choppedHide Images2Toss frozen sweet corn into a large, foil pan.

Hostess compares the cream-filled yellow cake to energy barsWikimedia Commons/Larry D. MooreHostess claims that Twinkies are actually healthier than energy bars.Hostess claims that their new recipe for the once-extinct sponge cake is just as healthy as energy bars like Kind and Clif bars, according to the New York Post.

Cajeta sauce is a slow-cooked Mexican caramel sauce that starts with goat& 39;s milk. The sauce is delish on pretty much anything!MORE+LESS-1quart (32 oz) goat& 39;s milk2teaspoons vanilla extract1whole vanilla bean, split + seeds scraped out (optional)Hide Images1Stir together the milk and sugar in a large, heavy-bottomed pot.

Place the flour, salt, and baking powder in the bowl of a food processor and pulse 2 or 3 times. Add the cream cheese to the flour mixture. Process until the mixture resembles coarse meal. Add the butter to the flour mixture, and pulse until the butter pieces are the size of small peas. Do not overprocess the dough — you should still see small, solid pieces of butter.

The ultimate bar tools and spirits for summer cocktailsIf you’re making any sort of mojito, mint julep, or caipirinha this summer, chances are you’re going to need a muddler. Of course, the amateurs can use a long, wooden spoon or a wooden pestle to get the job done, but a professional-grade muddler with a ribbed bottom will extract just the right amount of juice and oils to elevate your summer cocktails.