Buffalo Chicken Rolls

Buffalo Chicken Rolls

makes 12

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce(I used the buffalo wing sauce)

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

I liked these just okay, Daniel didn't like them at all... first thing ever.. they were too healthy... maybe fried chicken and oil next time?

These would be soooo much better if they were fried... :)

the slaw on the right corner

 Then the chicken

 Then the blue cheese...

 fold up corner...

 Then the sides...

 roll and seal with water1

Three Musketeer Bars

Three Musketeers

Line a 8" square pan with wax paper. In medium bowl, melt choc chips in microwave at 50% power for 30 seconds. Stir and return to microwave  for 30 more seconds at 50% power. If chocolate is still not melted completely -continue heating it at 10 second intervals at 50% until smooth. 
Using an electric mixer on high speed, beat your melted chocolate for 30 seconds. Add the Cool Whip to melted chocolate and beat just until combined and fluffy -30-60 seconds. Spread evenly into prepared 8x8' pan. Place in freezer for about 1 hour. Remove from freezer, remove candy from pan and cut into squares. Return back to freezer.

Melt candy wafers in microwave following package directions. Take out frozen squares and dip into melted chocolate. Place on baking tray lined with wax paper. Allow chocolate to set  freezer. Store in airtight container in  freezer.

Beef Stroganoff

Obviously I am obsessed with Pinterest & this was on it, it was very delicious... 

Beef Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire (this stuff is so awesome I always add more)
1/2 water
8 oz of cream cheese (room temp)
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high, whip cream cheese with blender and add. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. (My cream cheese was still a little cool, thats why it is somewhat clumpy... would've been better if it was completely room temp)

Serve over egg noodles

"Perfect Pot Roast"

The "Perfect" Pot Roast

(Pioneer Woman's Recipe)

Ingredients

• Salt and freshly ground black pepper
• One 3 to 5-pound chuck roast
• 2 or 3 tablespoons olive oil
• 2 whole onions, peeled and halved
• 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
• 1 cup red wine, optional
• 3 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme

Directions

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

For the record, I made mine in the crockpot and just cooked it about 6 hours on High

Asian Sesame Salmon

This was another one of those McCormick Season packets where the seasonings are all in one... just incase you don't run out to get it, I listed all the spices in it so you can just make it at home, because I actually had all these spices in my cabinet! :)

Asian Sesame Salmon

1/3 cup honey

1/3 cup thinly sliced green onion

2 tbsp soy sauce

2 lbs Salmon Filets

2tsp toasted sesame seed

1tsp minced garlic

1tsp minced dried onion

3/4 tsp ground ginger

1/2 tsp crushed red pepper (optional)

Mix honey, green onions, soy sauce and all of the spices in a small bowl until well blended.  Place Salmon in 13x 9 inch baking dish. Spoon honey mixture evenly over Salmon.

Roast Salmon in preheated 375 F oven 20 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture

and for the record... this one turned out a LITTLE more "crispy" than I would have liked... I am not going to name any names, but an adult that I live with may have turned the oven timer off but left the Salmon in the oven until I jumped frantically out of my chair realizing that the timer hadn't gone off... but oh, it had... that someone just didn't think to TAKE MY MEAL OUT OF THE OVEN... so, thats just a little side note, your Salmon will be much less cooked :)

Cornbread Mexi-Casserole

This was so easy, quick and good...

 Jiffy corn mix... I doubled it..

 Brown the meat....

 Once meat is browned, mix in taco seasoning and hominy, 1 can drained..

 Layer meat/corn mixture on bottom of dish

 top with cheese, then jiffy mix..

 Bake, 30 minutes if you doubled the recipe...

Cornbread Mexi-Casserole

(I doubled the recipe)

1lb. ground beef

1 packet of taco seasoning

1 1/2 cups of shredded cheese {I used the Mexican style cheese blend}

1 box of JIFFY corn muffin mix  

1 can of Hominy

Preheat ovhn to 400 degrees.  Brown meat in pan.  Drain and stir in taco seasoning & 3/4 cup water.  Cook on low for 5 minutes, add in hominy.  In a separate bowl, mix the corn muffin mix according to the package.  Remove meat from stove & place in an 8x8 baking dish. or a 9x11 if you are doubling the recipe like I did above.  Cover with cheese.  Take the corn muffin mixture and pour on top of the cheese.  Cook for 20-25 minutes or until golden brown, mine took about 25 minutes.

Campfire Cookies

S'mores... yum
pinned these first here

Campfire Cookies

1 cup butter

1 cup brown sugar, Cream together butter and sugar until incorporated

Add:2 eggs, 2 teaspoons vanilla. Beat thoroughly Add:2 cups flour, ½ teaspoon salt, 1 teaspoon baking soda, 1 cup chocolate chips, or one giant Hershey's bar, chopped,1 cup mini marshmallows. Stir to incorporate.

The most fun part about these cookies is that you actually bake the cookie on top of a whole graham cracker.
Bake at F350°, for no more than 11 minutes (after 11 minutes, the graham cracker will burn).Some of the marshmallow may toast off the cracker, but simply remove the cracker from your cookie sheet and quickly transfer to a wire rack.

Easy Doughnuts-Cinnamon & Sugar

 These Doughnuts were the easiest to make! Very good for beginners... I first pinned them here


 use a simple water bottle cap and push into the biscuit to make the hole...

 looks like this, save the extra to make doughnut holes :)

  heat oil and flip.. don't get it too hot though because then the doughnut browns on the outside too fast and doesn't cook fully in the center..

 then dip in butter and cinnamon and sugar..

Doughnuts

Ingredients

• 1 ten count can Texas style doughnuts (or your preference, just not flaky layers)
• 1 Cup Sugar
• 1 1/2 Tablespoon cinnamon
• 1 stick margarine, melted
• Vegetable Oil For Frying

Instructions

1. Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes. In a bowl, melt margarine. In a separate bowl, combine cinnamon and sugar.
2. Using a plastic bottle cap, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.
3. Dip both sides of each doughnut into melted margarine, then press both sides into cinnamon sugar mixture. Serve warm.

Light Cheese Stuffed Chicken

So I was looking for something light and delicious... I found Laughing Cow Garlic & Herb Cheese and there was my answer!!

Light Garlic & Herb Cheese Stuffed Chicken

2 Chicken Breasts

4 triangles of Laughing Cow Garlic & Herb Cheese

2 heaps of Shredded Parmesan Cheese

1 tbsp Olive Oil

Spices for the chicken

Directions:

Slice Chicken in half but not fully, mix cheese and parmesan cheese in a bowl, use fork to mash it together... add salt and pepper... stuff in center of the chicken, close chicken.  Place stuffed chicken in pan and cover chicken with olive oil and desired spices on top.  Bake for 30 minutes at 375.  I served with a vegetable medley.  This was so delicious and just what I was looking for!

Hot Peanut Butter & Jelly

I was super bored the other day and wondered how this would be for the kids... I just used crescent rolls and added peanut butter and jelly in the center, rolled it up and then baked according to directions on the package.  The girls loved it and ate them up! worth a try is you are bored of the same lunch option every day!

Artichoke & Parmesan Crusted Tilapia

This fish is sooo good...

 I used 1/4 cup of Light Mayo bc I only had 2 filets, but then I used 1/4 cup of Parmesan too :)  Chop up the artichokes, I used about 1/2 a can... add parsley, lemon juice and salt and pepper to taste...

 Line baking sheet with foil, spray with non-stick spray... salt and pepper fish...

 Top each fish with mixture.... bake in oven @400 for 10 minutes then broil for 5 minutes... sooo good.

Artichoke & Parmesan Crusted Tilapia


1 can (14 oz.) artichoke hearts, drained and chopped
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
2 Tbsp. finely chopped fresh parsley
2 tsp. lemon juice
6 tilapia fillets (about 2 lbs.)


 

1. Preheat oven to 400°. Line baking sheet with aluminum foil or spray with nonstick cooking spray; set aside.

2. In medium bowl, combine all ingredients except fillets. On prepared baking sheet, arrange fillets; evenly top with mayonnaise mixture. 
3. Bake fillets 10 minutes. Set oven to broil, then broil fillets until tops are golden and fish flakes with a fork

 

Artichoke &  Tomato Parmesan Bake

 I had left over artichokes, I just mixed them in with a can of diced tomatoes and mixed in some parmesan to taste... salt and pepper and topped it with Mozzarella cheese... put it under the broiler and mmm ... this dish is very small, enough to serve 2 people.