I was making my grocery list tonight and looking online for some new ideas for dinners. Here are a few that I found that looked tasty. Enjoy! and if you get a chance to try some let me know how they turned out.
BBQ Ranch Chicken and Cheddar Pizza Roll em’ Ups
1 Roll Pillsbury Pizza dough in can (or use other pizza dough of choice)
1/4 Cup prepared ranch dressing
2 Cups prepared shredded BBQ Chicken
1/4 Cup chopped fresh cilantro leaves
1 1/2 Cups shredded smoked cheddar cheese
Ranch Dressing for dipping
1. Preheat oven to 350 degrees F. Open can of dough and press into rectangle. Spread or drizzle ranch dressing evenly over dough then top with evenly with chicken, cilantro and cheddar cheese. Starting at long end roll dough into a log shape. Using a sharp knife, cut 1 inch pieces and place onto a greased baking sheet. Bake for 20-22 minutes or until golden brown. Serve with a side of ranch dressing for dipping.
From Picky Palate
I found this over at The Pioneer Woman Cooks, she has a new cookbook out that I really, really, really want! She has a few blogs she does. One is on photography if you are a newbie looking for some tips. I love her ranch life pictures. Onto the recipe: (secret ingredient 7-up)
Perfect Pound Cake
Prep Time: 15 Minutes
Cook Time: 1 Hour
3 sticks Butter
3 cups Sugar
5 whole Eggs
1 teaspoon Butter Flavoring
2 teaspoons Lemon Flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist
Preheat oven to 325 degrees.
Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
Remove cake from oven and invert pan until cake drops out. Slice and chow down!
Go check out her pictures for the recipe, makes cooking look oh so easy.
I found this recipe at the same ladies site as above but not??? I don't know go see for yourself but let me tell you the recipes look crazy good and I think the site will be my new favorite.
So I LOVE rice pudding but don't care for the store stuff, or the rice pudding shop (think ice cream shop but NOT), and can never make it quite right. This recipe looks delicious! and so does every recipe after it, creme brule with strawberries in a White balsamic vinegar reduction!!! I MUST try that one! Oh back to the rice pudding sorry so much food so little time or room :)
Arroz Con Leche – Rice Pudding
Arroz con leche, creamy and wholesome! This rice pudding has flavors more typical to Spain, using fresh whole milk, cinnamon, and lemon peel.
Prep Time 15 Minutes
Cook Time 1 Hour10 Minutes
1 cup Brown Rice Like Jasmine Or Basmati, White Rice Is Fine
½ gallons Fresh Whole Milk
½ cups Raw Honey
2 sticks Cinnamon
½ cups Cream
3 whole Eggs
1 whole Rind Of Lemon, Grated
¼ teaspoons Celtic Sea Salt
1 dash(es) Ground Cinnamon Sprinkled On Top
If using white rice, skip steps 1 and 2.
1. The night before, soak the cup of brown rice in 1 quart of water, adding 3-4 tablespoons of an acid medium such as whey, lemon juice, yogurt or kefir. I soaked the rice for 24 hours.
2. The next day, drain the rice and rinse in cold water.
3. In a large pot, add the rice, milk, raw honey, and cinnamon sticks. Bring to a simmer and cover for an hour, stirring every 5 – 8 minutes so the rice doesn’t stick to the bottom of the pan.
4. Simmer until the rice is tender.
5. In a small bowl, mix together the cream, eggs, lemon peel, and salt. Add to the pot and stir for an additional 5 minutes or so.
6. Remove the cinnamon sticks and pour the contents of the pan into a dish to cool.
7. Once cooled, down place in the refrigerator overnight. The rice pudding should be super creamy and thick.
8. Top with ground cinnamon.
You can either eat the pudding warm as soon as it’s done or eat it cold the next day.