Bread, Recipes, Simi Homemade

Pizza Dough Bread Sticks

 

This is a quick and easy way to make bread sticks especially in a hurry. There isn’t any science to this recipe but it’s easy and anyone can make these. I would even go as to call them semi-homemade.

This is a great kid friendly recipe that everyone can get involved in. you never know when you will need bread sticks or you catch a can of pizza dough on sale and you have no use for it. Quick easy, and delicious!

Ingredients:

  • 1 can pizza dough
  • ½ stick butter
  • 2 cloves of garlic minced
  • 2 tbsp. Parmesan cheese
  • 1/4 tsp. dried Italian seasoning

Directions:

  1. To a jelly roll pan add a piece of parchment paper
  2. Roll out the pizza dough onto the parchment paper and make sure it’s spread out and flat.
  3. Melt butter in the microwave then add the minced garlic. Do not add the garlic to the butter before you microwave it or it will turn to a clump.
  4. Once the butter is melted spread it over the pizza dough, then top the garlic butter with Parmesan cheese, then Italian seasoning.
  5. With a pizza cutter cute the dough into bread sticks, but do not separate the bread sticks.
  6. Follow the baking directions on the can. Watch your bread sticks carefully because you want the bread sticks to be soft, but cooked.

 

Breakfast, Dessert

Cinnamon Roll Casserole

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This recipe is delicious! Your stomach will tell you to take a large serving, but let me warn you to start off small then go back for seconds. This is very sweet, but very good. I  made it at Christmas and everyone loved it. It is a lot like a bread pudding. I do not care for bread pudding but I really liked this recipe. Don’t even ask when it comes to the calories. This is one of those recipes … If you have to ask you shouldn’t be eating it!!

1

Ingredients:

  • 2-24 oz. tubes of Cinnamon Rolls (Refrigerated)
  • 4 -Eggs
  • 1/2 cup Whipping Cream
  • 3 Tbsp. Maple Syrup
  • 2 tsp. Vanilla Extract
  • 1 tsp cinnamon
  • Icing that comes in the tubes
  • Pecans -Chopped-optional

Extra Icing Ingredients: (Optional)

  • 1/2 cup powdered sugar
  • 1/2 TBSP butter -melted
  • 1/2 tsp vanilla extract
  • 1 tbsp. heavy cream

Directions: (This can be made up the night before)

  1. Spray a 9×13 pan with cooking spray (even consider lining your pan)
  2. Cut up cinnamon roll pieces into 4 pieces each and place them in the pan in a single layer
  3. Beat eggs, cream, maple syrup, vanilla, and cinnamon in a bowl
  4. Pour wet ingredients over the cinnamon rolls to completely cover
  5. Bake on 350 degrees for 20-30 minutes depending on your oven. Check often after 20 minutes
  6. Once the casserole is cooked spread the packaged icing over the casserole
  7. If you desired make additional icing by combining in a small bowl powdered sugar, melted butter, vanilla extract
  8. and 1 tbsp. heavy cream. Whisk up the additional icing and pour over the cinnamon rolls.
  9. Top with pecans if you desire

Ooey-Gooey!

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Beef, pasta, Recipe, Side Dish

Cowboy Pasta Salad

 

This recipe is super delicious. The calories are listed below. You might not want to look at that. BUT I will say that this recipe is worth the investment! I found the recipe on http://www.bellyfull.net. I changed it up a bit to what I had on hand and I didn’t follow the directions exactly the way Belly Full wrote them out, but that was simply because I didn’t read the directions until I was already halfway done. I guess I got the directions in my head the way I thought they should be verses the way they were. Nevertheless the recipe is super delish!

Honestly I had reservations. It’s a very odd and off the wall recipe if you ask me, but it performs in the end. We all loved it. We actually had it as a main dish but you could serve it on the side that’s for sure. For your waist line… that’s probably the way it should be served. This would be great for a potluck, or church event, or even to take to a party. My intention was a work potluck, but instead I got the flu and missed it.

Give this a try. I think it will surprise you!! We thought the taste was even better the second day. It says you can eat it hot or cold but I wasn’t a fan of it cold. I liked it either heated or room temperature.

Ingredients:

  • 1 pound dried Rotini
  • 1 pound uncooked bacon
  • 1 pound 90/10 ground beef
  • 1 teaspoon cumin
  • 1/8 tsp. red pepper flakes
  • Salt and pepper to taste
  • 1 cup mayonnaise
  • 1/4 cup barbeque sauce (I used G. Hughes sugar free)
  • 2 tablespoons Spicy Brown Mustard
  • 2 tablespoons Heinz Worcestershire sauce
  • 2-1/2 teaspoons Sriracha Sauce
  • 1 can (15 ounce) Whole Kernel Golden Sweet Corn, drained
  • 2 cups cherry tomatoes, halved (Optional I omitted)
  • 1-1/2 cups shredded cheddar cheese (I used any cheese mix I had on hand)
  • 5 diced green onions
Directions:
  1. In a large pot Cook pasta according to the package directions. Drain and set aside.
  2. In the same pot (to prevent additional mess) add diced bacon and cook in small batches until all the bacon is cooked. Allow bacon to drain on a few paper towels and set aside. Remove bacon grease from the pot, but there isn’t any need to wash the pot. The bacon drippings will add flavor.
  3. Add ground beef to the same pot. Cooked on a medium heat and break up the meat as you are cooking it. Once the meat is cooked and the grease has been drained mix in the cumin, red pepper flakes and the salt and pepper to taste. Set aside.
  4. In a large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and Sriracha Sauce until combined and smooth. Add pasta, bacon, beef, drained corn, cheese, and green onions. Mix well
  5. Eat right away or place in the refrigerator and re-heat when you are ready to eat. We found that the longer it sits the better it will taste.
Chicken, Low Calorie, Recipe, WW Friendly

Mushroom Spinach Chicken

 

This recipe is delicious and surprisingly easy to make. I didn’t know if I was going to have enough time to make it last night but I ended having plenty because I didn’t expect it to go so quickly. I saw a recipe online that is similar and that is what I was planning on making except the reviews were so horrible that I changed my minded and decided to take the concept of what this person was trying to accomplish and give it my own spin.

This recipe turned out marvelous and surprisingly everyone told me how much they loved the spinach in it. I think people smell canned spinach and assume that anything with cooked spinach is going to taste like canned smells. Well that couldn’t be further from the truth. I find that adding spinach to a recipe is a great way to get in extra veggies!

 

 

Ingredients:

  • 1 pound skinless, boneless chicken breast halves
  • 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 large can mushrooms -drained
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup onion sliced
  • ¼ teaspoon thyme
  • 4 cups fresh spinach
  • Prepared Brown Rice

Directions:

  1. Cut chicken into 1-inch pieces place chicken in a zip bag with flour and shake to coat. To a medium pot add oil and allow to heat through, then add all the chicken in and cook until the chicken is brown.
  2. Remove chicken and set aside.
  3. Leave any drippings in the skillet then add onion, and garlic to the skillet and cook until the onion becomes soft.
  4. Add chicken broth to the pot slowly and with a whisk work up any bits that may be on the bottom of the pan.
  5. Next add white wine and cook until the wine becomes less fragrant about 5 minutes.
  6. Then add remaining spices, mushrooms, and the chicken back in.
  7. Cook for another 5 minutes then add in the spinach. Cook for an additional 5-10 minutes for thickness of the sauce.
  8. Serve over pasta or brown rice or even alone! This would be amazing over mashed potatoes! Ummm wish I had thought of that earlier!

Chicken, Recipe

Loaded Chicken O’ Brien Potato

This is probably one of my new favorite recipes but let me tell you as much as I love it (and I do) it’s not figure friendly at all. I would guess (estimate) about 600-800 calories per serving. Killer huh? For just an occasional delicious meal I would say it’s worth a splurge. This is amazing. The flavor is fantastic!

 

This is an easy recipe but it’s time consuming. Unless you have the time to micromanage this recipe then don’t make it. The key to the flavor is the making sure your potatoes are super brown. I think it could be awesome with sweet potatoes too!!
I find that making this while I have other things to do in the kitchen works best. This recipe is really worth the trouble and worth the calories!!

 

Ingredients:

  • 1 lbs. chicken breasts, cubed
  • 1-1/2 pounds potatoes, cubed
  • 1 large onion sliced
  • 1 green bell pepper sliced
  • Olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon paprika
  • 3 garlic cloves
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 cups cheddar cheese, shredded
  • ½ pound bacon

Directions:

  1. Preheat oven to 500 degrees.
  2. In large bowl, mix olive oil (as needed), salt, pepper, onion powder, paprika, garlic powder.
  3. Add potatoes to bowl and mix well.
  4. To a large baking dish (9×13) line with parchment paper
  5. Add potatoes, allow for excess sauce in the remaining bowl.
  6. Add cubed chicken to bowl with leftover sauce and allow to marinate while potatoes bake.
  7. Bake potatoes for 60 minutes, stirring every 15 minutes.  This will insure your potatoes brown for flavor
  8. While the potatoes are baking add sliced bacon to a pot and begin to fry. Cook for about 10 minutes then add the sliced onion, green peppers, and garlic and cook until the bacon is cooked through.
  9. Once the potatoes are done mix in the vegetables then bake another 15 minutes.
  10. Once potatoes are done, add the chicken then layer the cheese over the chicken.
  11. Bake for additional 15 minutes or until chicken is done and cheese is melted.
Dessert, Low Calorie, Recipe, WW Friendly

3-1-2 Microwave Chocolate Cake in a Cup (3 Weight Watchers Smart Points)

This recipe is amazing… I mean amazing! I didn’t think it would be but in fact it’s awesome!! It’s so simple and delicious! Mix, measure, microwave and eat! Maybe it should be called the 3 M’s cake!

This is one of those recipes you can keep on hand for cake emergencies like a guest coming over or a chocolate cake emergency. If you are someone who doesn’t like angel food cake you might not like this cake because it’s spongier like angel food. The angel food cake is what makes the entire cake rise so you won’t want to replace it with anything else.

This really is a fun recipe and something that is so easy to make with the kids. They will love it and freak out that they can actually have a cake in 1 minute. I think this recipe is also great because you won’t have cake laying around all the time waiting for you to eat it. This is an emergency cake or a quick cake. Enjoy

Ingredients:

  • 1 box Angel Food Cake Mix
  • 1 box Chocolate cake mix (or any flavor)
  • Water
  • Zip Bag
  • Chocolate Chips
  • Toppings
Directions:
  1. Mix the 2 cake mixes together in a gallon zip-lock bag. Then shake-shake-shake… yes you can dance around the kitchen without looking weird… you have a purpose! Then the mix is ready!
  2. To make the cake
  3. In a coffee cup or a ramekin mix 3 tablespoons cake mix with 2 tablespoons water; and optional chocolate chips
  4. Mix together and microwave for 1 minute. Let this rest for a few minutes and serve with toppings.
  5. My toppings were chocolate syrup, cool whip and sprinkles.

Original Recipe Source

Fall, Recipe, Side Dish, Vegetarian

Wild Rice Stuffed Acorn Squash

 

I had never had an acorn squash in my life but when I saw them on sale one day I knew I had to give them a try. They were so pretty and green that they called my name.

To my surprise an acorn squash taste a lot like a pumpkin. The texture and consistence are the same and the flavor is very close. The color is different inside and out and I have to admit I liked them more than I thought I would. I think more than even the acorn squash, I loved the stuffing recipe.

This stuffing would be awesome all alone! Forget the acorn squash if you don’t like squash and just make the stuffing. It makes an amazing presentation and taste divine!

 

Ingredients:

  • 1 package (6 ounces) long grain and wild rice mix (Uncle Ben’s)
  • 2-1/3 cups vegetable or chicken broth
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3/4 cup dried cranberries
  • 1/2 cup coarsely chopped pecan halves, toasted
  • 4 medium acorn squash
  • 3/4 cup water

Directions:

  1. In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil.
  2. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed.
  3. Meanwhile, in a large skillet, sauté celery and onion in oil until tender. Stir in cranberries, and pecans.
  4. Remove from the heat. Stir in rice mixture.
    Cut squash in half widthwise. Remove and discard seeds and membranes.
  5. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture.
  6. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
  7. Coat one side of a large piece of heavy-duty foil with cooking spray.
  8. Cover pan tightly with foil, coated side down. Bake at 350° for 50-60 minutes or until squash is tender.
  9. Yield: 8 servings.

(Adapted) Original Recipe Source