Chicken Roll Ups

Cinnamon Roll Pulls I've been seeing a lot of different versions of this bread floating around the internet. All of the versions I've seen are savory and use lots of cheese. While I love a good cheesy bread, I decided to go in a different direction and make a sweet version. I settled on a cinnamon roll version. This bread is SO addictive. We could not stop pulling off pieces of this delicious cinnamon sugar bread and popping it in our mouths. Cinnamon Roll Pulls(Printable Recipe) 1 unsliced round loaf sourdough bread 1/2 cup butter, softened 1/4 cup powdered sugar 1/4 cup honey 1 tsp pure vanilla extract 1 cup sugar 1 1/4 tsp cinnamon 1 cup powdered sugar 1-2 Tbsp milk Preheat oven to 350 degrees. To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla. Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Wrap in foil; place on a baking sheet.

Super Bowl Recipe Week: Mini Corn Dog Muffins The original Mini Corn Dog Muffins! A fun and unique snack recipe for any special or ordinary occasion! Are you ready for some footballllll food?! Unless you’ve been living under a rock, you’re probably aware that the Super Bowl is this weekend. Although a couple of days ago I did make the mistake of asking Ben what day of the week it was being played on. Smacks forehead. Hearty, one-sided chuckles ensued. Always up for a good theme week, I thought I’d share a few nibbles and bites over the next couple of days that are not only great for the big game this weekend, but would also be a hit at any party or get-together during the year. I’m kicking things off (pun intended) with a sweet & savory bite that’s sure to score big points (…) with any crowd – Mini Corn Dog Muffins. These poppable, sweet and crispy cornbread bites with salty, all-beef hot dogs taste exactly like a state fair corn dog in a teeny-tiny package! Start the Mini Corn Dog Muffins by making the cornbread batter. And bake.

Country Club Chicken It wasn’t until a friend of mine casually asked me what I had put into the chicken casserole that made it so creamy without making it greasy, that it dawned on me this is more an American than a European way of cooking. Using a concentrated soup as the basis of your casserole—turning it into a sauce like that—isn’t really common in Dutch cooking. Actually, it’s really uncommon. I love it, though. It’s tasty, easy and fast and you always get the same result. This is a very old recipe that a lot of you probably still know from old church or community cookbooks. For those of you who don’t… you need to make this one, stat. Ingredients: 1 pound spaghetti 4 chicken breasts 1 large onion 7 oz mushrooms 1 can concentrated cream of mushroom soup (1 Unox or 2 Campbell’s) 4 or 5 slices bacon 1/4 cup dry white wine 2/3 cup sharp cheddar 1 apple butter or oil salt & pepper Directions: Mince the onion. Peel and mince the apple (or wash it well). Cook the bacon and don’t clean out the pan. Add the soup.

Cream Cheese Tortilla Roll-Ups | Mom & Wife These little things are so versatile and you really can’t go wrong when cream cheese is involved. Our family usually just uses black olives, green chilies and cream cheese, but I’ve seen so many different variations. Everything from ham and cheese to sweeter versions for dessert. This is more of a method than a recipe, just throw whatever sounds good to you in the tortilla and roll it up Ingredients: 2 packages of cream cheese (8 oz)1 can chopped black olives – however small or large you like. Let your cream cheese get to room temperature then mix all of your ingredients together (minus the tortillas). Roll them up as tightly as you can, some filling will most likely come out. Once you have all of your tortillas filled and rolled wrap them in parchment paper and put them in the fridge for several hours or overnight. Once they’ve chilled you’ll start slicing them into bite size…well, bites I usually just cut the ends off since the filling doesn’t reach the ends perfectly. And you’re done

Baked Spinach Dip Mini Bread Bowls Baked Spinach Dip Mini Bread Bowls anyone? These are cute aren’t they. I thought it would be fun to share some fun Superbowl/party food this week to get ready for game day. It’s no secret that I am only interested in the commercials and half time performances of Superbowl but I do LOVE to make party food, so let’s celebrate with fun food Stay tuned for some great NYC pictures coming this week, I had so much fun in the big apple last week. Looking forward to sharing the mouthwatering photos of our bakery hopping! Here are your ingredients, nice and simple. I LOVE that Pillsbury put out a “Simply” line of products. Unroll your french bread loaf and cut into 10 equal slices, about 1 inch thick. Flatten each slice with the palms of your hands about a 3 inch round. Press in the bottom and up the sides of your muffin tin. Time to cook the spinach, watch it wilt in seconds Now add your garlic and stir it all up for a good minute or so. Here’s the yummy part. Don’t forget the garlic salt. Enjoy! 1. 2.

Breakfast Recipe: Giant Gooey Cinnamon Biscuits The key to breakfast baking in the summer is to keep it as brief as possible, and that's where this recipe comes in. There have been a lot of Clif bars and leftovers eaten as breakfast in my household lately, so when these appeared my husband pounced, not believing his luck. Sweet, rich cinnamon buns — summer-style! These biscuits can be whipped up in 10 minutes or less, with a handful of ingredients, and they only stay in the oven for 16 minutes, tops. So yes, breakfast baking in the summer — you can get in and out with a plateful of gooey cinnamon biscuits before your kitchen truly heats up. Giant Gooey Cinnamon Breakfast Biscuits makes 4 extra-large biscuits 2 cups all purpose flour1 tablespoon dark brown sugar2 teaspoons baking powder1/2 teaspoon salt2 cups heavy cream*, divided1/2 cup cinnamon chips3/4 cup confectioner's sugar1 teaspoon vanilla * Note: If you want to use anything other than heavy cream in this recipe, please know that you will not get optimal results.

Bacon Double Cheese Burger Dip The Super Bowl is quickly approaching and that means that it is time to start dusting off some recipes for snacking! I am a big fan of hot melted cheese dips and I had an idea for a new one, a bacon double cheese burger dip that has all of the flavours of a bacon double cheese burger. Beef is the main part of a burger so I started out there and I added some ingredients that I commonly add to burgers including onions, garlic and worcestershire sauce. Next up was the bacon and then the cheese and I included both cheddar for the flavour and mozzarella for the stringy melted goodness. I went with the standard hot melted cheese dip ingredients including the cream cheese, mayonnaise and sour cream to form the base of the dip. One final touch was the addition of ketchup as it is a pretty standard condiment used in burgers. This bacon double cheese burger dip goes great on toasted baguette slices or with tortilla chips for your dipping pleasure. Bacon Double Cheese Burger Dip Printable Recipe

Chicken & Spinach Pasta Bake It looks like you're new here! You may want to subscribe to our RSS feed , Like Us on Facebook, or Follow Us on Twitter for recipes, DIY crafts, & savings tips and more. Thanks for visiting! If you are here from Pinterest, please follow my boards here –would love to share with you on my latest addiction!! I must tell you, this is one of my favorite dishes to make when we’re having company over. It’s tried & true and from the kitchen of my blog partner, Jessica, of course. PS Please enter to win our super cute boutique giveaway here ! Chicken & Spinach Pasta Bake 8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, undrained 1 (8 oz) container Philadelphia chive & onion cream cheese ½ t salt, ½ t pepper 1½ c shredded mozzarella cheese Prepare rigatoni according to pkg directions. Drain chopped spinach well, pressing between paper towels. Related posts:

Fudgy cream cheese rolls It is Fudge Day #4! Thanks to Swiss Maid Fudge, I have a plentiful amount of fudge in my house right now. Do you know how dangerous that is? Did I mention that I am going to California today? These rolls are insanely easy to make. Preheat your oven to 375 degrees F. Roll out 8 crescent rolls onto an ungreased baking sheet. In the center of each piece of dough, place one 1/2-inch cube of peanut-butter-chocolate-marble fudge along with one teaspoon of softened cream cheese. Wrap each roll by folding in each of the 3 corners, saving the longest corner for last. Bake in the preheated oven for 10 to 12 minutes, or until golden brown. I'm off to enjoy the California beaches! Printable recipe: Fudgy cream cheese rolls

Honey Lime Shrimp | The Dough Will Rise Again On Sunday, my husband decided he wanted me to pick up some fish at the grocery store for dinner that night. Now, I am not the world’s biggest fish fan. I can tolerate it in some cases, but most types of fish are unappealing to me (with the exception of shellfish, which I love – our collective love of shrimp is well-documented on this blog). So, I figured that I would just thaw out some frozen shrimp for myself, whip up a fun marinade, and call it dinner. For some reason, the thought of honey lime shrimp popped into my head – so, I made up a quick marinade, let the shrimp hang out in it for about 30 minutes, and ended up with a delicious meal! Honey Lime Shrimp serves 2 1/2 pound large shrimp, peeled and deveined 1/4 cup olive oil 2 T honey juice of one small lime, or half a large lime (2-3 T) zest of one small lime, or half a large lime 2 cloves garlic, smashed 1/2 tsp kosher salt 1/4 tsp black pepper 1/4 tsp red pepper flakes 1.) 2.) 3.) 4.) Shrimp: they’re the fruit of the sea!

Traditions I love figuring out new traditions to make with my own little family. I definitely found one for General Conference on Sunday morning. My sis-in-law (SIL) Dana was telling me about how often she goes to my friend Hannah's blog and tries out her recipes. She was telling me about all the yummy ones she has tried, including the sticky bun breakfast ring and told me I had to try it. Let me just say WOW! My Aubri said while eating her sticky bun, "these are so yummy mom!" If you haven't already, you need to check out my beautiful and talented friend Hannah's blog! **If you aren't on Pinterest yet, please let me know and I'll send you an invite. Here is the recipe with my results in pictures: (hopefully it tempts you to try it!) Sticky Bun Breakfast Ring 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 3 Tbsp. butter, melted 1/2 C. pancake syrup (any brand you like, I used Mrs. 1/3 C. packed light brown sugar 1/2 tsp. cinnamon Instructions: