I did two recipes this weekend and they both turned out great. The first was Peanut Butter Cup Blondies and this turned out to be amazing. I have always had good luck with the baking recipes I do from this magazine. This one didn't disappoint. It was simple and quick and very worth the time. I'd definitely do it again.
The next recipe was Chicken with Pepperoni-Marinara Sauce and I was very excited to try this one. Most pepperoni is made with a mixture of pork and beef, unless you use the turkey kind, which I don't care for. Since I don't eat red meat it has left pepperoni out of my diet for about three years now and I sure missed it. Until I discovered Applegate Farms pepperoni which is all pork. This stuff is soooo good. Since the recipe doesn't specify what size of pepperoni slices to use and I only had about 6 slices of mine, but it was the larger size, I just used the rest of that and called it all good. I think it had plenty of pepperoni deliciousness too. Make sure you use a really big pan to cook the chicken. I didn't and ended up having to do it in two shifts. This made a fun play on spaghetti sauce that I'd definitely make again as well.