Buffalo chicken garbage bread. My morning consisted of dancing in my kitchen to Rihanna and Beyonce while making buffalo chicken garbage bread.
What did you do today? I also cleaned out the sink in an effort to remain in good daughter graces. My birthday is coming up next week and we all know that I’m wishing and hoping for the typical 22-year-old gifts. Dutch ovens, silplat mats, and of course anything from the Martha Stewart cooking line at Macy’s. I’m special. Anyway, lets be frank (no pun intended, I’m so clever, haha), buffalo chicken is one of the top three reasons I could never be vegetarian. I have been thinking about this combination for a few weeks. Needless to say, this was quite delicious. Buffalo Chicken Garbage Bread Ingredients 2 boneless chicken breasts 1 tsp. olive oil 1 pizza dough (I used store bought and let it sit out for about 20 minutes) 8 oz. of shredded mozzarella cheese (I used part skim) 3 oz. of shredded cheddar cheese 1/2 cup of Franks Wing Sauce 1/3 cup of ranch or blue cheese dressing.
Pepperoni Rolls. Hello everyone!
Welcome! Thanks for stopping by! Here is my version of a pepperoni roll. It is soooo delicious! I have learned that there are some pretty fantastic pepperoni rolls in West Virginia...I would love to try one some day. This is just my version...a simple, yummy recipe that I make for my family for dinner once in a while. I love pepperoni rolls! I like to use Rhodes brand. (not being paid by Rhodes to say that...I just love their products) Loosely cover the frozen bread dough with plastic wrap. Roll dough out to approximately 11 x 11 square. One frozen dough log makes one pepperoni roll. Lay pepperoni on dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle with shredded Parmesan cheese. Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. The Coolest Fourth of July Cake I've Ever Seen. I am endlessly amazed by food.
And by people. Especially foodies. And the limitless nature of the imagination when it comes to food. It’s so beautiful. How serendipitous that cooking and photography compliment each other so well! The internet in regards to food is like a crazy, inexhaustible buffet of eye and mouth candy! There are some recipes though, that I bookmark in my ‘Put in here so I don’t lose you amongst the hoards of other recipes I have saved’ file. This is one of them. I was just so enchanted with Elissa’s Independence Day Cake posted on her 17 and Baking site site that I pushed it right to the top of the ‘PIHSIDLYATHOORIHS’ file.
I have spent considerable time perusing Elissa’s recipes and implore you to do the same. Next in my list of recipes to try from Elissa’s site? Elissa was generous enough to agree to our posting of her patriotic pastry. Hmm…talented and nice! July 4th Flag Cake serves 10–12 You will need (3) 9-inch layers. Assembly: How To Cook Like Your Grandmother. I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace.
Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing.
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