Black'nd Blue Buffalo Chicken Sliders

I haven't made this yet but looks so good. If you make it please let  me know if it's good, bad or if you had to tweak something.

6 fried chicken tenders

1/4 cup buffalo wing sauce

1 cup blue cheese salad dressing

2 tablespoons light mayonnaise

2 teaspoons blackening seasoning

12 dinner rolls

1. Preheat oven to 425. Cut each chicken tender in half; bake 10-12 minutes or until thoroughly  heated.

2. Toss hot chicken with wing sauce. Combine salad dressing, mayonnaise and seasoning.

3. Place in bun; chicken and blue cheese sauce. Serve.

Philly Cheesesteak Pizza (Rachel Ray)

Another family favorite. :)

Ingredients

• 3 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
• 3 to 4 large onions, sliced
• Salt and freshly ground black pepper
• 1 pizza dough, store-bought or from your favorite pizzeria
• Cornmeal or flour, for sprinkling
• 2 cups (a few generous handfuls) shredded provolone cheese
• 1/2 pound deli-style roast beef, roughly chopped or torn

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Preparation

Preheat oven to 400°F. If you're using fresh dough from a pizzeria, take it out of the fridge and bring it up to room temperature before stretching it out.

Place a large, nonstick skillet over medium-high heat, add EVOO. Add the onions to the pan, season with salt and pepper and cook until caramelized, about 15-20 minutes, stirring every now and then so the onions don't burn. When caramelized, remove from heat and reserve. 

Sprinkle some cornmeal or flour on the baking sheet so it doesn't stick on the bottom then roll out the dough and stretch it to make it fit the pan. Brush it with EVOO and bake for 10-15 minutes, until almost cooked through. 

Spread the caramelized onions out over the dough to cover. Add the torn pieces of roast beef and cover with cheese.

Bake for about 5 minutes, until the cheese bubbles and brown up.

Bruschetta-Style Chicken over Risotto

Just made this last night for the family and they loved it. We used fresh mozzarella! So good!

1 8-oz package risotto mix, any flavor

2 Tbsp olive oil

1 large tomato, chopped (1/2 cup)

1/4 cup jarred roasted red peppers, drained and chopped

1/2 cup shredded baby arugula

4 oz mozzarella, diced

1/4 cup balsamic vinaigrette

salt and pepper

1/2 cup plain bread crumbs

2 Tbsp. grated Parmesan

1 1/4 lb boneless, skinless chicken breasts, pounded thin

1 small clove garlic, minced

1. Prepare risotto as package directs, using 1 Tbsp olive oil. Mix tomato, peppers, arugula, mozzarella, vinaigrette, salt and pepper in a bowl. 

2. Mix bread crumbs and 1 Tbsp Parmesan. Dip chicken in crumb mixture. Warm 1 Tbsp oil in a skillet over medium heat. Cook chicken until golden, about 7 minutes, turn halfway.

3. When risotto is nearly done, stir in garlic and 1 Tbsp Parmesan; cook 3 minutes. Serve chicken over risotto, topped with tomato mixture.

Lasagna Soup

Thanks for reminding me about this one Mom!

Ingredients

• 2 teaspoons olive oil
• 1 1/2 pounds Italian sausage (bulk or with casings removed)
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes
• 6 cups chicken broth

• 2 bay leaves
• 8 ounces fusilli pasta
• 1/2 cup finely chopped fresh basil
• 8 ounces ricotta
• 1/2 cup grated Parmesan
• 1/4 teaspoon salt
• Pinch of pepper
• 2 cups shredded mozzarella

Instructions

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
   
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
   
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
   
   
   
   
   
   
   

Tiramisu Pudding (Brenna)

"I've made several times and LOVE...I don't put the cognac or brandy in it...although I have put the brandy essence in it, but don't really like it that much." - Brenna

Ingredients:

• 4 cups milk
• 2.75 ounces chocolate pudding mix
• 2.75 ounces vanilla pudding mix
• 1-1/2 cups brewed coffee, cooled
• 32 to 36 ladyfinger cookies
• 1 tablespoon cognac
• 1 teaspoon unsweetened cocoa powder
• Whipped cream, for serving

Prepare the tiramisu up to a day ahead to let the flavors mingle.

Directions:

1. In a small saucepan, stir together 2 cups milk and the chocolate pudding mix over medium heat. Bring to a boil, stirring constantly. Let cool for 5 minutes.
2. Meanwhile, in another small saucepan, stir together the remaining 2 cups milk and the vanilla pudding mix over medium heat. Bring to a boil, stirring constantly. Let cool for 5 minutes.
3. Pour the coffee into a shallow dish next to an 8-inch pie pan. Dip the ladyfingers into the coffee, turning to coat, and arrange in a single layer in the pie pan. Sprinkle with half of the cognac. Spread the chocolate pudding on top, then cover with another layer of coffee-dipped ladyfingers. Sprinkle the remaining cognac over the ladyfingers, then spread the vanilla pudding on top. Press a sheet of plastic wrap onto the top of the pudding and refrigerate until set and chilled, about 3 hours. Dust with the cocoa powder and serve with the whipped cream.
   
   
   
   

Glazed Fresh Apple Cake (Brenna)

This recipe is coming all the way from Australia!!!!! Thanks Brenna! I will be making this very soon and will post a pic and comment for you.

3 cups finely chopped peeled apples
1 (1lb 2.25oz) package Pillsbury moist supreme yellow cake mix
1(3.4 oz) package instant vanilla pudding and pie filling mix
1 1/2 tsp cinnamon
1/2 cup oil
1/2 cup water
4 egg

Glaze: 1 1/4 cup firmly packed brown sugar
1/2 cup butter, cut up
1/4 cup apple juice

Preheat oven to 350 degrees. Generously grease and flour bundt pan. Combine all cake ingredients. Beat at low speed until moist, then 2 min on high. Pour batter into greased pan. Bake for 40-55 min. Cool 15 min.

In Med saucepan, combine all glaze ingredients. Cook on med-high until boiling. Boil 1 minute. Reserve 1/4 cup glaze; keep warm. With cake still in pan, pour remaining glaze over warm cake and edges of pan. Let stand 15 min.

Invert cake onto serving plate. Pour 1/4 c glaze on top. Serve with ice cream or cool whip.

The cake is super moist and delicious:)

Please post comments!

I am so glad everyone is enjoying finding new recipes. I love to cook and try new recipes, especially quick and easy. Please keep the recipes coming! Don't forget to post comments after you tried a recipe to let me know if you like, dislike or tweaked it. :)

Enjoy