Jalepeno Poppers

18 jalepenos
16 oz roll of sausage
8 oz cream cheese
1/2 cup sour cream
1 cup motzerella cheese
Wash peppers. Cut ends off. Slice in half lenthwise.Remove seeds and membrane. Place halves on a baking sheet.
Brown sausage in a skillet and drain. In a bowl cream together softened cream cheese sour cream and mozzarella. Fold in the cook sausage. Stuff the jalapeno halves with the sausage mixture. Top each one with a little extra mozzarella. Bake at 350 for 30 minutes.
I haven't tried this yet, but I believe this mixture would also work good with stuffed mushrooms.

Pesto Chicken Pasta

One and a half pounds of chicken breast (about 2 large)
Half teaspoon of salt
One-fourth teaspoon pepper
One cup of Jarred pesto
One fourth cup of salted butter
One half lemon
1 lb of rotini pasta cooked and drained
One half cup Parmesan cheese
2 cups shredded mozzarella
Spray your slow cooker. Add chicken breast which can be
Frozen. Add salt and pepper to chicken breast. Poor pesto over the breast. Add lemon juice on top of pesto. Slice the butter and lay on top of the breast. Cover and cook on low for 3 to 4 hours until chicken is done. Remove the chicken and Shred. Add mozzarella and the cooked pasta to slow cooker and stir to mix. Return chicken to the slow cooker and stir to distribute the chicken. Cover and cook a few more minutes till cheese is melted. Top with grated Parmesan before serving.
The second time I did this with angel hair pasta and I liked it better.  Fresh parmesean on top is definitely nice.