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

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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

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!