Cheesy Creamy Buffalo Chicken with Pasta

Approximate Cook Time 20 Minutes

Pinterest Side Dish

Ingredients:

1 pound of uncooked chicken then shredded after boiled

8 oz cream cheese

1/ 3 cup buffalo sauce

1/2 cup chicken broth

1 tsp Paprika

1 tsp garlic powder

1/2 tsp salt

3/4 cup blue cheese dressing

12 oz uncooked pasta

Instructions:

1. Prepare the sauce by melting the cream cheese (I used the 1/3 less fat version, tasted the same), buffalo sauce and the chicken broth on the stove over medium heat for 4-6 minutes.  Boil the chicken until done.

2. Add the paprika, garlic powder, black pepper (I used white, gave it some extra pep) and salt.

3. Cook for 5 minutes over medium heat or until all of the ingredients are combined and smooth.

4.Add the blue cheese dressing and shredded chicken

5. Cook the sauce for an additional 10 minutes over low heat.

6. Boil  and cook pasta

7. Combine the cheesy buffalo chicken sauce with the noodles

8. All done!

Cheesy Pinterest Food

Jello Cookies

Jello Sugar Cookies

It wasn’t so much the picture that pulled me into this one, although the picture is really amazing, kudos to  the original photographer! It was also the addition that the face that Jello was apart of this cookie. I was puzzled, obviously this wasn’t some sorta gelatin circle pawned off as a cookie, it’s a genuine crumbly looking cookie.  Knowing I had a box of Jello lingering around that wasn’t being used any time soon I decided to pin and get to using this recipe.

Here is the picture that lured me in:

Jello Cookies

When making the batter, I’m not sure about you, but i always like trying a taste of the batter. Yum, what a contrast already, I couldn’t wait until they were baked! I rolled mine in sugar before hand. Unknowingly before making, these cookies basically are sugar cookies, but not as sticky, so next time I think I’d try rolling the dough to make shapes just for fun! Also, no need to refrigerate before hand either!

Here is the recipe, plus directions:
(Yields 30 – 36 cookies)

1/2 cup shortening

1/4 cup butter

1/2 cup granulated sugar

1 – 3oz. pkg of Jell-O

Cream the above ingredients.

Add:

2 eggs

1 teaspoon vanilla

Cream the eggs and vanilla into the sugar mixture.

Add:

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

Mix well. The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling. I like to use a scoop to make my cookies more uniform in size.
Pre-heat oven to 400°. Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2″ apart. Using a flat-bottomed glass (or bowl) press the dough to about a 3/8″ thickness.
Sprinkle the top with colored, chunky sugar. Mine all matched the different colors of dough, but you could contrast the colors if you like. Take the bowl (or flat-bottomed glass) and very lightly tap the chunky sugar into the cookie.
Bake the cookies for 6 – 8 minutes. Those 6 minutes are plenty long enough unless you like your cookies crisp! Cool on a rack. It takes about an hour, start to finish. If you get one batch in and start rolling the next, it will go fast enough that you can start working on the next flavor/color before you finish the first. Store in a air-tight container.

 

Here is how mine turned out:

Jello Cookies

Ranch oyster crackers recipe AKA Swamp Crackers

I made these crackers a long time ago. We loved these as kids, we would make them weekly. I remembered it was so easy to make them, and they were super tasty!  It was really ironic one day my co-worker and I were talking about crackers and our strange cravings. She mentioned she was craving Swamp Crackers, my curiosity being peaked, I had to ask, what they were.  I had never heard them described as Swamp Crackers before, perhaps a southern name for them, none-the-less I like the name better than a generic sounding “ranch oyster crackers”. I should have asked my co-worker for the recipe, but I was ecstatic when i found it again on Pinterest.

Here is the picture that made me smile with ranch filled memories:

swamp crackers

They look really really good, but really it’s really hard to mess this one up!

Here is the recipe:

1 (1 oz) package ranch dressing mix

1/4 cup canola or vegetable oil

1 t dried dill weed (or to your taste)

1/2 t garlic powder (or to your taste)

salt to taste [I didn’t add any salt, plenty of salt in the ranch mix, IMO]
1 box or bag oyster crackers [I used a 14oz box, I think it turned out great]

Preheat oven to 250°.

In a large mixing bowl, combine first 5 ingredients and mix well. Stir in oyster crackers mix to coat. Pour crackers onto a large cookie sheet.

Bake 15 minutes, stirring every 5 minutes or so.

Cool and add to a covered container.

How mine turned out:

Swamp Crackers

Strawberry Cheesecake Cookies

We were eating at Subway and we were scarfing down their Raspberry Cheesecake cookies.  They were good, but, as always I say I can make the better cookie. Just like Barney Stinson, I proudly, in my mind, claimed, Challenge Accepted!

Here is the picture that pulled me into this recipe:

RasberryCheesecakeCookies

Cool little fade effect going on, nice work original photographer/editor.

I actually found very few recipes about strawberry cheesecake cookies / raspberry cheesecake cookies. Surprisingly, these are very good, you think if a recipe that took a bit of effort would be bad, but this was well worth the hunt to find!

Here is the Recipe:

2 (7 ounce) boxes raspberry muffin mix (I’ve been using Strawberry due to the fact that Rasbperry is all but non-existent in my grocery area, however, this has sparked my interest to expand and try other variations.)

1/2 teaspoon baking soda

4 ounces cream cheese, room temperature

4 ounces unsalted butter, room temperature

1/4 cup brown sugar, firmly packed

2 eggs

1 1/2 cups white chocolate chips

1 1/2 cups chopped macadamia nuts (optional)

Directions:

1 Combine butter and cream cheese until blended.

2 Add eggs, baking soda and brown sugar; mix until blended.

3 Add muffin mix and chips.

4 Mix until blended.

5 Place in refrigerator for 1-2 hours.

6 Scoop onto ungreased baking sheet, placing 2 inches apart.

7 Bake at 350F for 12 minutes.

Here are how my turned out:

strawberry_cheesecake_cookies

From everyone’s reaction every time that I have made these have been “OMG, I hate you, can I have another”. I think that they are pretty good!

What had started as… “Mac and Cheese Bites”

When making this I sorta steamrolled over the part that said “Bites” when making this, none-the-less, this turned out really great! Not very gooey as you’d want mac and cheese, but not too dry. Really a great balance when prepared.

Here is the picture that pulled me into making this:

mac and cheese bites

As you can see, sorta little bitty bites that look really good. They do taste as good as you imagine!

This is the recipe:

Mac and Cheese Bites
Yield: 18 servings

INGREDIENTS

12 oz. elbow macaroni noodles
2 cups butter cracker crumbs (such as Ritz) (I used Garlic Butter Ritz, HIGHLY recommended)
3 cups shredded sharp cheddar cheese, divided (I think I’d consider more in the future)
6 tbsp. unsalted butter, melted
1 (5.2 oz.) package Boursin garlic herb cheese
2 tbsp. cold unsalted butter
2 large eggs
¾ cup milk
¼ cup sour cream
¼ tsp. salt
Pinch red pepper flakes

DIRECTIONS

  • Preheat the oven to 350˚ F.  Bring a large pot of water to boil.  Cook the pasta according to the package directions until just shy of al dente.  Drain well.  Meanwhile, lightly grease standard size muffin pans with cooking spray.  In a medium bowl, combine the cracker crumbs, ½ cup of the shredded cheese, and melted butter and mix with a fork until combined.  Spoon a bit of the mixture into the bottom of each muffin well and tamp down with the flat bottom of a glass or other.
  • Once the pasta is cooked and drained, add it to a large mixing bowl with the remaining shredded cheese, the boursin and cold butter.  In a liquid measuring cup, combine the eggs, milk, and sour cream and whisk to combine.  Add the liquid mixture to the bowl with the pasta.  Stir in the salt and red pepper flakes and mix until evenly combined.
  • Divide the macaroni mixture between the prepared muffin wells.  Bake until light golden, about 20-25 minutes.  Let cool in the muffin pans at least 10-15 minutes, then carefully remove from the pan and serve warm.

I would consider making this inside a 9×9 pan instead of the muffin pan as I have much deeper muffin pans than originally thought. None the less, it tasted fantastic. If I had mini muffin tin I these would be a really neat appetizer.  If you don’t have a mini muffin tin, my suggestion would be to try a 9×9 pan.

Here is how mine turned out:

mac and cheese

Corn Casserole

This is basically the same dish my mom would traditionally make for Thanksgiving but we’d call it “escalloped corn” I have to say, that this version turned out much better than my attempts at my family mainstay. Both offer a different taste so I’m going to continue to perfect my family recipe, but this one is so simple and easy to make that it’s going to be a tough choice between the two.

Here was the original picture that pulled me in, also reminiscent of my family spin:

 

Here is the Original Recipe:

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

 

Here is how mine turned out:

IMG_2787

Here is what I changed:

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)  (I used Jiffy, really what else is there to use?)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm. (not sure if covering with tin foil for the first 45 minutes made any difference, but the middle was far from being cooked at that time. I took off of the tin foil and cooked for another 30 minutes and it turned out great.)

 

Highly recommended, I know I’m going to use this recipe again!

Cheesy Potato Soup

Cheese and potatoes go together like peanut butter and jelly, so in my eyes, this is a home run hit especially when put together to make a soup. Here is the picture that hooked me in:

Chesse Potato Soup

a  golden-ie look of happy cheesy gooeyness that I couldn’t resist but to try and see how my version would turn out.  When I made this it seemed like a lot of onion for the soup. It did cook out a lot more than I had anticipated which was good because it was extremely overwhelming and almost the the point of overpowering the whole soup, but alas not quite enough it was borderline onion soup with cheese and potatoes. I’m going to try just one cup of a white onion next time.

The Original Recipe:

COOK:

1lb. thick-sliced bacon, diced
Ingredients:

1white onion, diced (2 cups)
1cup minced celery
1Tbsp. minced garlic
2Tbsp. all-purpose flour
6cups peeled and diced russet potatoes (2 lb.)
1Tbsp. dry mustard
2tsp. paprika
STIR IN:

3cups low-sodium chicken broth
1Tbsp. Worcestershire sauce
1tsp. Tabasco sauce
4cups shredded sharp Cheddar
2cups half-and-half
Salt, black pepper, and cayenne pepper to taste
Minced scallions
Directions:

Cook bacon in a large pot over medium-high heat until crisp. Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. drippings.
Add onion, celery, and garlic to drippings in pot and sweat over medium heat until onion is softened, about 5 minutes.
Stir in flour and cook 1–2 minutes. Add potatoes, dry mustard, and paprika; cook, stirring to coat potatoes, 1 minute. Stir in broth, Worcestershire, and Tabasco. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 10–15 minutes. Coarsely mash potatoes, then stir in Cheddar and half-and-half until Cheddar is melted, 2 minutes. Remove soup from heat; season with salt, black pepper, and cayenne.
Garnish servings with bacon and scallions.

Suggestion: A hint of Tabasco sauce adds a spicy kick to the cheese and potatoes

Here is what I did:

COOK:

1lb. thick-sliced bacon, diced (I didnt cook bacon, but would have probably helped with the onion taste)
Ingredients:

1white onion, diced (2 cups) (Maybe less is more? It may depend on what you’re serving with it as well, i think)
1cup minced celery
1Tbsp. minced garlic
2Tbsp. all-purpose flour
6cups peeled and diced russet potatoes (2 lb.)
1Tbsp. dry mustard
2tsp. paprika
STIR IN:

3cups low-sodium chicken broth
1Tbsp. Worcestershire sauce
1tsp. Tabasco sauce
4cups shredded sharp Cheddar
2cups half-and-half
Salt, black pepper, and cayenne pepper to taste
Minced scallions (Didnt add scallions)
Directions:

Cook bacon in a large pot over medium-high heat until crisp. Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. drippings.
Add onion, celery, and garlic to drippings in pot and sweat over medium heat until onion is softened, about 5 minutes.
Stir in flour and cook 1–2 minutes. Add potatoes, dry mustard, and paprika; cook, stirring to coat potatoes, 1 minute. Stir in broth, Worcestershire, and Tabasco. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 10–15 minutes. Coarsely mash potatoes, then stir in Cheddar and half-and-half until Cheddar is melted, 2 minutes. Remove soup from heat; season with salt, black pepper, and cayenne.
Garnish servings with bacon and scallions.

Suggestion: A hint of Tabasco sauce adds a spicy kick to the cheese and potatoes

This is what mine looked like while cooking, it was almost done 😀

Cheesey Potato Soup

I would recommend this again, but with a bit of tweaking it could fit a wide range of meals. Great for the winter!

Dr. Pepper Cake

At first I was enticed to make this recipe based solely on the fact that Dr. Pepper was in this cake. I’m a huge fan of this Doctor.  Also, the picture looked so darn moist and fluffy.

Dr. Pepper Cake

(This Cake is a Lie)

I thought it was going to turn out with a taste of that Doctoral Pepper.  This couldn’t be farther from what to expect taste wise. Do not fret!  Even though the original image is completely and utterly false and the impression that you’d initially would have is completely off, this cake is super delicious.

Here is the Original Recipe:

Ingredients-

1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. can of Dr. pepper
3/4 cups walnuts (Chopped)
Glaze: 1 cup powdered sugar and 1 tsp vanilla and enough Dr. pepper to make a thin glaze.

Directions-

Turn oven to 350 degrees.
Grease a bunt pan.
Mix all ingredients together and pour into bunt pan.
Bake for one hour.
After cake cools , pour glaze over the top. Cut and serve.

What I changed:

Ingredients-

1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. can of Dr. pepper
3/4 cups walnuts (Chopped) Someone in this household doesn’t like walnuts, it was great with out them, would have been better with added.
Glaze: 1 cup powdered sugar and 1 tsp vanilla and enough Dr. pepper to make a thin glaze. *Suggestion* A thin glaze did and will likely run right off again, wait for the glaze to thicken up but yet is fairly malleable.

Directions-

Turn oven to 350 degrees.
Grease a bunt pan. (used greased 9×9 glass pan, worked great)
Mix all ingredients together and pour into bunt pan.
Bake for one hour.
After cake cools , pour glaze over the top. Cut and serve.

This is how it turned out after baking-

Dr. Pepper Cake

How the Dr. Pepper Cake really looks when done.

The Dr. Pepper does little to make the cake actually any darker, it remains quite yellow, which of course doesn’t change how tasty this cake turned out. My frosting turned out a little pink/purplish color, I happed to be using Dr. Pepper Cherry if that would make any difference, I’m not sure, I’ll have to follow up again when I try regular Dr. Pepper. Although, I honestly don’t anticipate any change in overall taste.

I would highly recommend this recipe it’s very easy and simple to make,  very moist,  very sweet but not over powering, great to share!

Pinterest and New Tasts

Maybe it was longing for some home cooked meals like mom “usta” make or my tastes are becoming more refined, or maybe a combination of the two.  What is really neat about the age we live in is that there are so many recipes to try, in fact, probably too many. Then comes along a great visual sharing tool, Pinterest! Then visually we started salivating over what could be the tastiest fried chicken yet!

For Christmas I decided to try a whole meal inspired directly from Pinterest. It turned out spectacularly! So much so it actually inspired me to continue to make entire meals from scratch and maybe inspire others around me that, really it wasn’t that hard. Messy, sure, but life is messy, get dirty!

IMG_2748