Making buffalo chicken pizza is a favorite of mine. This recipe is exactly that but rolled all up into a loaf of goodness!
The best part is that it is as easy as throwing a bunch of toppings onto some pizza dough!
2 breasts cooked and chopped chicken
2 cups shredded cheese (I used mexican blend, because I always have it on hand and some mozzarella I had as well)
1 can pillsbury pizza dough
1/2 cup Franks Red Hot Buffalo Sauce
1/3 cup ranch dressing
Preheat the oven to 425 degrees
Once you have chopped and cooked your chicken add 1/4 cup buffalo sauce to the pan and let it simmer all together for a few minutes.
Press our your pizza dough onto a baking sheet and spread it with the rest of your buffalo sauce and ranch dressing. I love condiments so I really just eye-balled it on how much I was in the mood for.
Start at the skinny edge and fold over the dough and keep rolling it until it is in one big loaf. Make sure to press the edges together as you go to keep from losing any gooey goodness.
I was a bit nervous about halfway through that the dough would start to rip as it was pretty packed with fillings. But it went completely fine, it was just a bit messy!
This is boyfriend AND roommate approved! 😀
This easy little treat I took to a gathering with friends and it disappeared. Everyone there called it Crack Popcorn. Even my health and fitness freak friend indulged in a few bites.
1 bag low fat microwave popcorn
1/2 cup peanut buter
1/2 cup honey
1/2 cup sugar
1/2 teaspoon vanilla
Combine sugar and honey in a saucepan, bring to a rolling boil. Remove from heat and stir in peanut butter until smooth. Add vanilla.
In a large bowl, pour the mix over the popcorn and stir together until mixed completely.
Spread onto a cookie sheet to cool.
I have been majorly slacking on putting up a new recipe lately. so I apologize. Mostly I am just too busy to cook. But then I realized, that is one of the main points of my blog – that anyone can make time to cook a simple dinner every night. So I’m trying to prove it 🙂
This was so delicious, I wasn’t sure how it was going to turn out but I really loved it. I had leftovers for a few days, and I seriously ate this for every meal until it was gone! The more time went on, the better it got as well! I am wishing I could have it as I write this!
1 1/2 – 2 pounds stew meat, or beef. Cubed. (I used a super cheap flank and its as still delicious)
2 10 ounce cans enchilada sauce
2 beef bouillon cubes
1 can refried beans
6-8 large flour tortillas
a bag of shredded cheese
If you have a crock pot – this is for you. If you don’t….GET ONE! It will change your life in the kitchen. I can’t tell you how many times I throw a bunch of somethings in there before going to work, and come home to have a perfect dinner ready. Okay, now that I’ve said that — I will give directions for both ways.
Put cubed beef, enchilada sauce and beef bouillon cubes in your crock pot on low for 7-8 hours. I didn’t think about this until a little last minute, so I put it on high for 4 hours. Whatever works!
If you don’t have a crock pot you can cook it in a large saucepan. Bring to a boil, reduce heat to low and cover. Let it cook for probably 2 hours likes that. I didn’t try this way – so thats a guess on time. but probably close.
Like I said, I put this on the fast track – I didn’t give the meat enough time to flake and shed, but it was delicious no matter what.
Now all you have to do, is warm up your refried beans. Spread a generous amount of beans on the middle of each tortilla, spoon in the meat mixture, top with shredded cheese, and roll it up! Top with the sauce from the pan and some shredded cheese.
Put in your oven on broil for a few minutes, until the cheese is melted and enjoy!
I didn’t eat those all, so they were perfectly fine to reheat the next day! I just kept all the rest of the ingredients on hand, and made one every time I wanted a little lunch or dinner.
I seriously think this is the most delicious thing I’ve ever made. I can’t say that for certain, but it is DEFINITELY the best french toast I’ve ever had.
This is an overnight recipe, So you have to prepare it the night before – but in the morning all you have to do is wake up and put it in the oven – it’s so perfect for a lazy sunday!
1/2 cup butter
1 cup packed brown sugar
2 Tbsp corn syrup
1 loaf French bread cut into thick slices
1 1/2 cups half-and-half cream
1/4 teaspoon salt
1 teaspoon vanilla
Dash of cinnamon
In a saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally.
Pour the mixture onto a large, greased pan. Spread around to cover surface. Place your slices of bread in a single layer to cover the sauce on the pan.
Mix together eggs, cream, salt, vanilla, and cinnamon. Then just spoon or pour that mixture completely over each piece of bread.
Cover and refrigerate overnight!
The next morning when you wake up all you have to do is bake uncovered at 350 degrees for about 25-30 minutes.
As soon as I took it out of the oven I flipped each piece, so it didn’t stick to the pan.
Then I served it with whipped cream and fresh berries and it was heaven in my mouth!
NOTES: I put this in the fridge and heated it back up a few days later, and it was still just as delicious as the first time – It wasn’t even soggy!