Buffalo Chicken Roll Ups

Okay you all, seriously, this recipe should be hidden away because it can be dangerous!  If you are a bread lover like I am, I know... bad Wendy, so bad! then this recipe is right up your alley! It is pretty simple and my hubby and kids gave it a two thumbs up!

What I used:
1 cup shredded chicken breast, cooked
1/2 cup Mozzarella shredded cheese
1/2 cup cheddar cheese, shredded
1/4 cup hot sauce/ buffalo sauce
4 tbsp butter (the real stuff, not the imitation margarine that is not even good for ya!)
2 envelopes rapid rise yeast
2 tbsp brown sugar
1 cup warm milk (I used 2%)
2 1/2 cups flour

Warm up your milk first and add your yeast and brown sugar and mixed it up until it was all dissolved.  I then added my flour and used my kitchen aid (aka my bestie in the kitchen!) with the dough hook on to mix that dough into shape!  (About 5-7 minutes)

Cover the dough in the bowl with a kitchen towel and place in a warm non-drafty area in the house.  I typically heat my oven up a little bit and then turn it off and place my dough in the oven.  It works like a charm!  It takes about an hour for it to rise.  While your dough is rising would be a great time to cook up and shred your chicken.

For the buffalo mixture, add your hot sauce with your cheese and add to the chicken.

Once your dough is ready pre-heat your oven to 400 degrees and place your dough on a floured surface to be rolled out.  Once your dough is rolled out nice and thin cut it into about 4-5 inch strips.  Take a spoon and pour some of your chicken mixture and place it in the middle of your dough strips.  Roll the dough up and place it on a baking sheet lined with parchment paper.

Bake in the oven for approximately 5-7 minutes or until the bread is a light golden brown.

Oh my stars is this ever tasty!  If you are not a fan of hot sauce, which I readily admit I am not, I was pleasantly surprised to find how not spicy this little piece of heaven was!  It was perfect for the kids and I and yet my hubby who likes the my mouth is on fire kind of sauces was able to spice his up!

Seriously? This is a MUST try :)

BBQ Beef Biscuits

Easy peasy recipe that will satisfy the bread lover in yourself!

What I used:

1lb ground beef
2/3 cup honey garlic bbq sauce
1 can grands biscuits
shredded cheddar cheese

Brown your beef and preheat your oven to 350 degrees.  Once your meat is cooked through add the bbq sauce and simmer until sauce is a little thickened.  Spray a jumbo muffin tin and smoosh the biscuit into the bottom and up the side of the muffin tin.  It is totally fine if your biscuit does not reach all the way up the sides.  Spoon some of your meat and bbq sauce mixture onto the top of the biscuit.  Be sure to not over fill your muffin tin because the bread is going to rise as it cooks.  Top with cheese and bake for 10-13 minutes and top with a smidgen of parsley if you so desire.  A simply tasty meal!!

From my kitchen to yours, enjoy!

Pineapple Soy and Maple Chicken

I have been looking for new recipes for my family, just tired of the same ole' same ole'!  This one was definitely a hit and it actually tasted like (American) Chinese food!  Definitely chalk full of flavor!


What I used:
One chicken breast cut into bite size pieces
1/2 cup maple syrup (reduced calorie and sugar free)
1/2 can of pineapple chunks (because I didn't have fresh on hand
1/4 cup soy sauce
garlic powder to taste

Served over rice but I imagine you could serve it over pasta as well!

Cook your chicken until cooked through.  Add your syrup, garlic, and soy sauce.  Cook until bubbly and then turn burner to low.  Allow to simmer and add in your pineapple.  The sauce will almost caramelize..... oh man was it ever good!  Once your sauce has thickened a little bit it's ready to meet your taste buds! 

Again, I served this over rice and my hubby said the only thing it was missing was the chop sticks (which I must admit I am like an infant when I try to eat with chopsticks but my hubby is a pro)!

From my kitchen to yours, Enjoy!

Cheese and Pepperoni Grilled Panini

Desperate for a quick and super delicious meal?  This is definitely for you!

Ingredients:

Panini Bread
sliced cheese
pepperoni
butter
green pepper, sliced

Butter your bread like you would to prep a normal grilled cheese sandwich.  Place in your skillet and get it cookin'!

Layer your cheese, pepperoni, and pepper.  Top with your other buttered slice of bread and flip sandwich over (carefully!) to cook other side.

So delicious and dinner can be done in 5 minutes or less!

Wish I had taken a picture of it, but trust me, it was so delicious my kids gobbled it right up within a few minutes!!

From my kitchen to yours, Enjoy!

Hot Cocoa Cookies

It's the holiday season and I have to hang my head and admit that holiday baking has been the furthest thing from my mind.  Being 9 months pregnant probably has something to do with that, but still!  Today I decided that this must change!  I browsed through some recipes and found this one that I thought would be perfect!  It definitely satisfies the chocolate craving I've been having :) I found the recipe over here. 

Ingredients:

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
Marshmallows
and I used semi-sweet chocolate chips instead of the baking chocolate for the tops of the cookies.


 Directions:

In a medium saucepan, melt together:  butter and 12 oz. chopped semisweet chocolate (bars).  Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:  flour, unsweetened cocoa powder, baking powder and  salt.

Using an electric mixer, beat together:  light brown sugar, eggs,  and vanilla extract.

Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.
Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes.
Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.

Seriously, a cookie shouldn't be allowed to taste this good!
From my kitchen to yours, ENJOY!

 photo credit

Brownie Peppermint Cookies

If you are looking for a festive, yummy, and adorable treat either for your family or to give away, this is a GREAT cookie to make!  My kids helped me make them for others this week and they were super simply and my kids definitely approved of the cookie!  I found the recipe over at Cooking Classy. 

What the recipe called for:

For the Cookie:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

1/4 cup packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

3/4 tsp peppermint extract

1 recipe vanilla cream frosting, recipe follows

1/2 cup crushed peppermint candy canes

 

Directions: 

 Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter, vanilla and peppermint extract, stir until well blended.  Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet).  Bake for 10 minutes.  Remove from oven and allow to cool completely before frosting.  Once cool, frost each cookie and sprinkle with crushed candy canes.

 

Ingredients for the frosting:

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 tsp salt

 

Directions:

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy.  Stir in vanilla and salt, blend well.

 

 Looks SUPER yummy and pretty doesn't it?  

From my kitchen to yours, enjoy!

Photo Credit

 

Moms Simple Pumpkin Roll

I faced a fear today!  I tried something I have been too intimidated to try!  Some people face their fear of heights.... that is so not me..... instead, I faced a baking fear :)  I gave my hand a try at a pumpkin roll!  I enjoy these immensely, but always feared trying to make one, thinking it was way to complex to even try!

Even though my pumpkin roll did not turn out picture perfect, it turned out VERY yummy :)  Practice makes perfect, right?

Here's the recipe I used: (you can find it over here)

Pumpkin Batter
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Icing
1 cup powdered sugar, sifted
1 (8 ounce) cream cheese, softened
1/4 cup margarine, softened
1 teaspoon vanilla
Extra
powdered sugar, sifted, for rolling and for decoration
Directions:

1
Preheat oven to 350 degrees.
2
Beat eggs for 5 minutes to make fluffy.
3
Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
4
Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine).
5
Bake for 15 minutes.
6
Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
7
Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
8
Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
9
Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
10
Reroll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
11
Place seam side down and refridge again.
12
Sprinkle top with extra sifted flour for decoration.


Read more at: http://thanksgiving.food.com/recipe/moms-simple-pumpkin-roll-339887?oc=linkback

From my kitchen to yours, ENJOY!


Photo Credit