Sunday, September 30, 2012

Spicy Sausage Gumbo Soup





I'm a true northerner or a Yankee (as some in the South would call us) I was born and raised in Chicago and never make cajun food although I love it.  Gumbo is one of my favorites but I really don't have a clue when it comes to cooking it. Recently I found a recipe for Gumbo soup that seemed easy enough. It turned out really well and it tasted fantastic!


Spicy Sausage Gumbo Soup
Adapted from Southern Food.Com

Ingredients
1 pound smoked sausage
1 1/2 cups chopped onions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1 cup chopped celery
3 tablespoons butter
1 can (14.5 ounces) diced tomatoes
1 teaspoon black pepper, or to taste
1/2 teaspoon crushed red pepper, or to taste
2 to 4 cloves garlic, minced
2 teaspoons Creole seasoning
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried leaf thyme
2 quarts chicken broth
2-3 Cups hot cooked rice


In a large saucepan, saute sausage, onions, green and red bell peppers, and celery in butter for approximately 10 minutes; add tomatoes. Stir in seasonings and let simmer for 20 minutes. Slowly stir in chicken broth and simmer for 1 to 1 1/2 hours. Adjust with water or chicken stock to taste. Add cooked rice and garnish with green onions, if desired. Enjoy!

This recipe can also be found at the Link Party

Spicy Sausage Gumbo Soup





I'm a true northerner or a Yankee (as some in the South would call us) I was born and raised in Chicago and never make cajun food although I love it.  Gumbo is one of my favorites but I really don't have a clue when it comes to cooking it. Recently I found a recipe for Gumbo soup that seemed easy enough. It turned out really well and it tasted fantastic!


Spicy Sausage Gumbo Soup
Adapted from Southern Food.Com

Ingredients
1 pound smoked sausage
1 1/2 cups chopped onions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1 cup chopped celery
3 tablespoons butter
1 can (14.5 ounces) diced tomatoes
1 teaspoon black pepper, or to taste
1/2 teaspoon crushed red pepper, or to taste
2 to 4 cloves garlic, minced
2 teaspoons Creole seasoning
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried leaf thyme
2 quarts chicken broth
2-3 Cups hot cooked rice


In a large saucepan, saute sausage, onions, green and red bell peppers, and celery in butter for approximately 10 minutes; add tomatoes. Stir in seasonings and let simmer for 20 minutes. Slowly stir in chicken broth and simmer for 1 to 1 1/2 hours. Adjust with water or chicken stock to taste. Add cooked rice and garnish with green onions, if desired. Enjoy!

This recipe can also be found at the Link Party

Marvelous Mondays

I am very excited to be one of the Co-Hosts for Marvelous Mondays this week! One of my fellow bloggers Julie, from This Gal Cooks hosts this great party every Monday. If you aren't familiar with her blog you should stop by and check it out and while you are there be sure to link up a recipe or craft!


Good evening, everyone! Welcome to Marvelous Mondays week 14! I hope you all have had a great weekend. This week's co-hosts are:

Julie from This Gal Cooks
Bridget from What's Cooking in the Burbs
Karyn from Pint Sized Baker
Kaitlyn from Wifessionals

Be sure to stop by these wonderful blogs and say hello! We cannot wait to see what you have to share this week! 
Also, if you are interested in co-hosting, please contact me (thisgalcooks@gmail.com) and let me know when you would like to co-host.)
BlogButton

Rules:
1. A follow of your hosts via Google Friend Connect, Twitter, Blog Lovin, Facebook or RSS Feed is greatly appreciated. 
2  Check out your fellow bloggers' projects. Leave them some wonderful comments to let them know that you stopped by.
3. Link up your recipes, crafts or DIY projects. No giveaways or shops, please.
4. Grab a button. It's not mandatory but it helps get the word out about the party.

Marvelous Mondays

I am very excited to be one of the Co-Hosts for Marvelous Mondays this week! One of my fellow bloggers Julie, from This Gal Cooks hosts this great party every Monday. If you aren't familiar with her blog you should stop by and check it out and while you are there be sure to link up a recipe or craft!


Good evening, everyone! Welcome to Marvelous Mondays week 14! I hope you all have had a great weekend. This week's co-hosts are:

Julie from This Gal Cooks
Bridget from What's Cooking in the Burbs
Karyn from Pint Sized Baker
Kaitlyn from Wifessionals

Be sure to stop by these wonderful blogs and say hello! We cannot wait to see what you have to share this week! 
Also, if you are interested in co-hosting, please contact me (thisgalcooks@gmail.com) and let me know when you would like to co-host.)
BlogButton

Rules:
1. A follow of your hosts via Google Friend Connect, Twitter, Blog Lovin, Facebook or RSS Feed is greatly appreciated. 
2  Check out your fellow bloggers' projects. Leave them some wonderful comments to let them know that you stopped by.
3. Link up your recipes, crafts or DIY projects. No giveaways or shops, please.
4. Grab a button. It's not mandatory but it helps get the word out about the party.

Chocolate Chip Sour Cream Muffins



Who doesn't like muffins, right? Especially a muffin with chocolate in it. It's like eating dessert for breakfast! What I love about these muffins are that they are really easy to make and they were incredibly moist and most importantly delicious! You've got to make a batch and try them for yourself. You will be hooked!

Chocolate Chip Sour Cream Muffins
Source-All Recipes

2 cups all-purpose flour
2/3 cup light brown sugar, packed
2 teaspoons baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
2 eggs
2/3 cup sour cream
1 1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees.
Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, sugars, baking powder, and salt; make a well in the center and set aside. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined. Pour into the well of the dry ingredients. Stir until ingredients are just combined and fold in the chocolate chips.
Evenly divide the batter in the prepared muffin pan. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Move muffin pan to wire rack and cool for 5 minutes, then remove muffins and finish cooling on wire rack. Serve warm or at room temperature. Enjoy!


This recipe can also be found at this Link Party

Chocolate Chip Sour Cream Muffins



Who doesn't like muffins, right? Especially a muffin with chocolate in it. It's like eating dessert for breakfast! What I love about these muffins are that they are really easy to make and they were incredibly moist and most importantly delicious! You've got to make a batch and try them for yourself. You will be hooked!

Chocolate Chip Sour Cream Muffins
Source-All Recipes

2 cups all-purpose flour
2/3 cup light brown sugar, packed
2 teaspoons baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
2 eggs
2/3 cup sour cream
1 1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees.
Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, sugars, baking powder, and salt; make a well in the center and set aside. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined. Pour into the well of the dry ingredients. Stir until ingredients are just combined and fold in the chocolate chips.
Evenly divide the batter in the prepared muffin pan. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Move muffin pan to wire rack and cool for 5 minutes, then remove muffins and finish cooling on wire rack. Serve warm or at room temperature. Enjoy!


This recipe can also be found at this Link Party

Saturday, September 29, 2012

Slow Cooker Teriyaki Chicken Sandwiches



Another fantastic slow cooker recipe! I don't know why I didn't make these a long time ago because clearly, I've been missing out! These teriyaki chicken sandwiches couldn't have been easier to prepare and were as delicious as can be.


Slow Cooker Teriyaki Chicken Sandwiches

Ingredients
1-2 lbs boneless skinless chicken thighs (breasts will work too)
1 cup pineapple juice
1/2 cup brown sugar
1/2 cup soy sauce
1/2 tsp garlic powder
Bakery Rolls or Buns
Crushed Pineapple (For Topping)

Place chicken in slow cooker. Mix together pineapple juice, brown sugar, and soy sauce. Pour over chicken. Cover and cook for 6 hours on low or 3 on high. About 1 hour before serving, remove chicken shred, and place back in juices.  Add chicken to rolls and top with crushed pineapple. Enjoy!

Friday, September 28, 2012

Halloween Cookies



I can't believe Monday will be October 1st, which means Halloween is just around the corner! I've been in "Fall Mode" for a couple weeks now but I've just started getting ready for Halloween. I just finished putting up my Halloween decor and decided now was a great time to bake up a tasty Halloween treat. These cookies are one of my favorites. It's basically a chocolate sugar cookie but I've been calling them Halloween cookies for years. They are delicious!

Halloween Cookies

Ingredients
2 cups flour
1 tsp baking soda
1/4 tsp salt
4 squares unsweetened chocolate
1 cup butter
1 cup sugar
1 egg
1 tsp vanilla
 
For the Frosting
 
Ingredients
2 cups powdered sugar
2 tablespoons butter
2 tablespoons milk
1/2 teaspoon vanilla
1/2 tsp orange food coloring

Combine ingredients and beat on medium speed until smooth and fluffy. Spread frosting over cookies and decorate.

Pre-heat oven to 375 degrees

Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on high for 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar, egg and vanilla; mix well. Stir in flour mixture until well blended. Refrigerate 15 min. or until dough is easy to handle. Shape dough into 1-inch balls and place, 2 inches apart, on baking sheets.

Bake 8 to 10 min. or until centers are set. Cool on baking sheets 1 min. Remove to wire racks; cool completely.  Once cooled frost cookies ( recipe below) and top with sprinkles. Enjoy!

 

       

Halloween Cookies



I can't believe Monday will be October 1st, which means Halloween is just around the corner! I've been in "Fall Mode" for a couple weeks now but I've just started getting ready for Halloween. I just finished putting up my Halloween decor and decided now was a great time to bake up a tasty Halloween treat. These cookies are one of my favorites. It's basically a chocolate sugar cookie but I've been calling them Halloween cookies for years. They are delicious!

Halloween Cookies

Ingredients
2 cups flour
1 tsp baking soda
1/4 tsp salt
4 squares unsweetened chocolate
1 cup butter
1 cup sugar
1 egg
1 tsp vanilla
 
For the Frosting
 
Ingredients
2 cups powdered sugar
2 tablespoons butter
2 tablespoons milk
1/2 teaspoon vanilla
1/2 tsp orange food coloring

Combine ingredients and beat on medium speed until smooth and fluffy. Spread frosting over cookies and decorate.

Pre-heat oven to 375 degrees

Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on high for 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar, egg and vanilla; mix well. Stir in flour mixture until well blended. Refrigerate 15 min. or until dough is easy to handle. Shape dough into 1-inch balls and place, 2 inches apart, on baking sheets.

Bake 8 to 10 min. or until centers are set. Cool on baking sheets 1 min. Remove to wire racks; cool completely.  Once cooled frost cookies ( recipe below) and top with sprinkles. Enjoy!

 

       

Thursday, September 27, 2012

Honey Chipotle Pulled Pork Quesadillas





I love Pulled Pork and it is so easy to prepare. I had orginally planned on making tacos with it but at the last minute decided on Quesadillas since it has been a while since we have had them. They were delicious!


Honey Chipotle Pulled Pork Quesadillas

Ingredients
3 lb Pork Loin or Shoulder Roast
4 Chipotle Peppers, Chopped
2 Tsp of the Adobe Sauce from the Peppers
1/4 Cup Honey
1 Tsp Garlic Powder
1 Tbsp Olive Oil
Flour Tortillas

In a small bowl combine all ingredients except the Pork. Place roast in slow cooker and pour sauce over it. Cook on low 6-7 hours. Shred pork and set aside. Meanwhile in a large saucepan melt one tablespoon of butter. Once melted add a tortilla and layer some cheese along half, followed by some of the pork and more cheese. Top with another tortilla and using a heavy object (like a cast iron pan) flatten the quesadilla. Flip and continue to cook until the cheese melts. Serve with any additional toppings of your choice. Enjoy!

Honey Chipotle Pulled Pork Quesadillas





I love Pulled Pork and it is so easy to prepare. I had orginally planned on making tacos with it but at the last minute decided on Quesadillas since it has been a while since we have had them. They were delicious!


Honey Chipotle Pulled Pork Quesadillas

Ingredients
3 lb Pork Loin or Shoulder Roast
4 Chipotle Peppers, Chopped
2 Tsp of the Adobe Sauce from the Peppers
1/4 Cup Honey
1 Tsp Garlic Powder
1 Tbsp Olive Oil
Flour Tortillas

In a small bowl combine all ingredients except the Pork. Place roast in slow cooker and pour sauce over it. Cook on low 6-7 hours. Shred pork and set aside. Meanwhile in a large saucepan melt one tablespoon of butter. Once melted add a tortilla and layer some cheese along half, followed by some of the pork and more cheese. Top with another tortilla and using a heavy object (like a cast iron pan) flatten the quesadilla. Flip and continue to cook until the cheese melts. Serve with any additional toppings of your choice. Enjoy!

Wednesday, September 26, 2012

Slow Cooker Lasagna Soup



I can't believe I hadn't heard of this recipe before! Two of my favorites, Lasagna and Soup combined together? Yes, Please! The fact that this tasty soup can be cooked in the slow cooker is an added plus! We all know how much I love my slow cooker. I have a feeling I will be making this a lot come wintertime. It was wonderful!

Slow Cooker Lasagna Soup
Adapted From Real Mom Kitchen
 
Ingredients
1 pound Italian Sausage, broken into pieces
1 large onions, diced
5 garlic cloves, minced
1 Tbsp dried oregano
1 (6 oz) can tomato paste
2 cans fire roasted diced tomatoes
2 bay leaves
6 cups chicken broth
Salt and pepper, to taste
2 cups rotini pasta, uncooked (I used campanelle)
15 oz container Ricotta cheese, for topping
2 cups shredded mozzarella cheese ( I used a four cheese pizza blend since that is what I had in the house)
Crustini Rounds

In a large slow cooker, combine the sausage, onion, garlic, oregano, red pepper flakes, tomato paste, diced tomatoes, bat leaves, and broth.
Cook on low for 6-7 hours.
During the last 30 minutes of cooking, add in pasta.
When ready to serve, preheat broiler. Dish up soup into oven-proof bowls.
Top each bowl with a crustini and a spoonful of ricotta and sprinkling of shredded mozzarella.
Place under broiler for 3-5 minutes or until cheese is hot and melted.

This recipe can also be found at this linky party

Tuesday, September 25, 2012

Enchilada Pasta Bake



I actually found this recipe while browsing the Kraft Kitchens website. It looked so good that I knew right then and there that I was going to go ahead and make it for dinner tonight. Pasta, Cheese, and Chicken. What's not to love? I did change a few things but the end result was pure deliciousness! I will definitely be making this one again soon!


Enchilada Pasta Bake
Adapted From Kraft Kitchens

Ingredients
4-1/2 cups medium pasta shells, uncooked
2 tsp oil
1 yellow onion, chopped
1 pkg Taco Seasoning
1 can diced tomatoes, undrained (I used Rotel)
2 cups cooked chopped chicken
1 can black beans, rinsed
1 can Enchilada Sauce
1 8oz package shredded cheddar cheese

Heat  oven to 375°F.

Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and mix well. Remove from heat. Drain pasta and add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; add enchilada sauce and top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Top with a dollop of sour cream and sprinkle with green onions and/or cilantro if desired. Enjoy!

Monday, September 24, 2012

Creamy Italian Chicken




Fall is by far my favorite season, especially Indian Summer. I love the warm days and cool evenings. It always puts me in the mood to make comfort food meals. It's been quite a while since I made this recipe. It is another one of my simple favorites.

Creamy Italian Chicken

Ingredients
4 boneless skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 cup chicken broth
1 package cream cheese, softened
1/4 cup Tomato Sauce
Hot cooked rice or noodles

Place the chicken breasts in a slow cooker.  Pour broth and dressing mix over chicken. Cover and cook on low for 3-4 hours. Break up cream cheese into chunks and add to slow cooker along with tomato sauce. Stir and cook an additional hour. Shred and serve over rice or hot cooked noodles. Enjoy!
Serves 4.

Sunday, September 23, 2012

BLT Dip




This is a great dip for football Sundays or to bring to any party or gathering. If you love BLT sandwiches, you are going to love this dip! I actually made a lighter version of the original and it was just as creamy and delicious!

BLT Dip
Adapted from Food.Com

Ingredients
1 pound bacon ( I used bacon bits)
1 cup mayonnaise (I used light mayo)
1 cup sour cream (I used light)
8 ounces cream cheese, softened
1 cup cheddar cheese
1 tomato, seeded and chopped
1 Tsp Garlic Powder
Green onions, bacon, tomato, and lettuce for garnish, if desired

Preheat oven to 350 degrees.
Mix mayonnaise, sour cream, garlic powder, and cream cheese in a bowl until thoroughly combined. Add bacon into mixture and stir. Add cheddar cheese and tomato and mix well. Pour into a shallow dish and bake for 20 minutes or until bubbling. Garnish with green onions, tomato, and bacon. Serve with cracker, veggies, or tortilla chips. Enjoy!

This recipe is linked to this party

Saturday, September 22, 2012

Slow Cooker Buffalo Chicken Sandwiches





This sandwich is one of my all time favorites, although today I decided to make them a little differently than I normally do. I ended up using boneless skinless thighs instead of chicken breasts since that is what I had in the freezer. I'm so glad I did! The sandwiches were incredibly juicy. Much juicer than when I use chicken breasts. It was probably the best Buffalo Chicken sandwich I have ever made and it only consisted of four ingredients. Can't get much easier than that!

Slow Cooker Buffalo Chicken Sandwiches

Ingredients
1-2lbs Boneless Skinless Chicken Thighs
1 bottle Buffalo Wing Sauce ( I use Franks)
2 tbsp butter
Hamburger Buns or Bakery Rolls ( We use Kaiser Rolls)
Blue Cheese or Ranch, Optional

Place chicken thighs in the bottom of your slow cooker. Pour the whole bottle of buffalo sauce over chicken. Cook on low about 4 hours. Shred the chicken and return it to the slow cooker. Add butter, stir and cook on low for an additional 1/2 hour. Pile shredded chicken on top of buns and top with ranch or blue cheese (if desired) Enjoy!

Friday, September 21, 2012

Caramel Apple Spice Squares




So, I'm pretty much in full "Fall Mode" right now. My decorations are up and the cooler weather we've been having has been inspiring me to make all kinds of fall treats. These delicious squares being one of them. If you like the Carmel Apple Spice drink from Starbucks you are definitely going to love these heavenly squares! They are filled with caramel apple goodness!

Caramel Apple Spice Squares

Ingredients
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
6 packets of Alpine brand Spiced Apple Cider Drink Mix
2 eggs
1 tsp vanilla
3 cups quick cooking  oats
1 bag Kraft Caramel Bits

Preheat oven to 375 degrees
In a small bowl combine flour, baking soda, salt, and cinnamon; set aside.
In a large bowl combine butter, sugar, brown sugar, and all then packets of apple cider mix. Beat until light and fluffy. Add eggs and vanilla and mix in well. Gradually add in flour mixture. Stir in oats and caramel bits. Spread into a greased 9x13 pan.

Bake for 20-25 minutes or until top is nice and golden. Let cool for one hour before cutting into squares. Enjoy!

This recipe is linked to this Party

Caramel Apple Spice Squares




So, I'm pretty much in full "Fall Mode" right now. My decorations are up and the cooler weather we've been having has been inspiring me to make all kinds of fall treats. These delicious squares being one of them. If you like the Carmel Apple Spice drink from Starbucks you are definitely going to love these heavenly squares! They are filled with caramel apple goodness!

Caramel Apple Spice Squares

Ingredients
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
6 packets of Alpine brand Spiced Apple Cider Drink Mix
2 eggs
1 tsp vanilla
3 cups quick cooking  oats
1 bag Kraft Caramel Bits

Preheat oven to 375 degrees
In a small bowl combine flour, baking soda, salt, and cinnamon; set aside.
In a large bowl combine butter, sugar, brown sugar, and all then packets of apple cider mix. Beat until light and fluffy. Add eggs and vanilla and mix in well. Gradually add in flour mixture. Stir in oats and caramel bits. Spread into a greased 9x13 pan.

Bake for 20-25 minutes or until top is nice and golden. Let cool for one hour before cutting into squares. Enjoy!

This recipe is linked to this Party

Thursday, September 20, 2012

One Pot Pork Chop Dinner




This is one of my favorite meals. I used to make it a lot when I was still working and it takes so little time to prepare. In the morning I would just toss all my ingredients into the crock pot and come home in the evening to a delicious ready to eat meal.  I actually prepare my pot roast like this as well. This is my idea of a perfect fall comfort dinner!

One Pot Pork Chop Dinner

Ingredients
4-6 Center Cut Boneless Pork Chops
1 Large Onion, cut into chunks
1/2 Bag Baby Carrots
6 Red Potatoes, cut into chunks
1/4 Cup Chicken Stock
1 Onion Soup Mix Packet ( I like Lipton)

Pour chicken stock into crock pot, add pork chops and cover with vegetables. Sprinkle with soup mix and stir to combine. Cook on low 4-6 hours. Enjoy!

One Pot Pork Chop Dinner




This is one of my favorite meals. I used to make it a lot when I was still working and it takes so little time to prepare. In the morning I would just toss all my ingredients into the crock pot and come home in the evening to a delicious ready to eat meal.  I actually prepare my pot roast like this as well. This is my idea of a perfect fall comfort dinner!

One Pot Pork Chop Dinner

Ingredients
4-6 Center Cut Boneless Pork Chops
1 Large Onion, cut into chunks
1/2 Bag Baby Carrots
6 Red Potatoes, cut into chunks
1/4 Cup Chicken Stock
1 Onion Soup Mix Packet ( I like Lipton)

Pour chicken stock into crock pot, add pork chops and cover with vegetables. Sprinkle with soup mix and stir to combine. Cook on low 4-6 hours. Enjoy!

Wednesday, September 19, 2012

Garlic Braided Spaghetti Bread





A few weeks ago, the lovely people at Rhodes Bread sent me some free coupons to try their frozen bread. While searching their site I came across a delicious recipe for Spaghetti Bread. I have never eaten spaghetti this way and I am always up for trying new ideas and I am so glad I am made this. It was really easy to assemble and it turned out great. Even my toddler loved it!



Garlic Braided Spaghetti Bread
Adapted From-Rhodes Bread.Com

Ingredients
1 Loaf Rhodes Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature ( I used the loaf)
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
Garlic Powder

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and Garlic Powder.

Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve. Enjoy!



Garlic Braided Spaghetti Bread





A few weeks ago, the lovely people at Rhodes Bread sent me some free coupons to try their frozen bread. While searching their site I came across a delicious recipe for Spaghetti Bread. I have never eaten spaghetti this way and I am always up for trying new ideas and I am so glad I am made this. It was really easy to assemble and it turned out great. Even my toddler loved it!



Garlic Braided Spaghetti Bread
Adapted From-Rhodes Bread.Com

Ingredients
1 Loaf Rhodes Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature ( I used the loaf)
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
Garlic Powder

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and Garlic Powder.

Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve. Enjoy!



Tuesday, September 18, 2012

Slow Cooker White Chicken Chili



I am a big fan of chili. It's so versatile and one of my favorite fall weather foods. We had a cold front move through last night and today it is windy and much cooler. A perfect day for Chili. I decided to mix it up a bit and make a chicken chili. It was wonderful! And the leftovers make a great filling for burritos or tacos.

Slow Cooker White Chicken Chili
Adapted From-Food.Com

Ingredients
1 1/4 lbs boneless skinless chicken
1 (15 ounce) can great northern beans
1 can corn
1 Tbsp Chili Powder
1 Tsp Cumin 
1 can chopped green chilies
1 (14 ounce) can chicken broth
1/2 cup sour cream
Cheese, Chopped Onion, Cilantro, Corn Chips For Toppings

Directions:
Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine chili powder, cumin, chilies, and chicken broth. Pour over top of ingredients in the crock pot.

Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve with toppings of your choice. Enjoy!



Slow Cooker White Chicken Chili



I am a big fan of chili. It's so versatile and one of my favorite fall weather foods. We had a cold front move through last night and today it is windy and much cooler. A perfect day for Chili. I decided to mix it up a bit and make a chicken chili. It was wonderful! And the leftovers make a great filling for burritos or tacos.

Slow Cooker White Chicken Chili
Adapted From-Food.Com

Ingredients
1 1/4 lbs boneless skinless chicken
1 (15 ounce) can great northern beans
1 can corn
1 Tbsp Chili Powder
1 Tsp Cumin 
1 can chopped green chilies
1 (14 ounce) can chicken broth
1/2 cup sour cream
Cheese, Chopped Onion, Cilantro, Corn Chips For Toppings

Directions:
Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine chili powder, cumin, chilies, and chicken broth. Pour over top of ingredients in the crock pot.

Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve with toppings of your choice. Enjoy!



Related Posts Plugin for WordPress, Blogger...