Buffalo Chicken Pull-Apart Bread

Buffalo Chicken Pull-Apart Bread

/3 Comments/in /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buffalo Chicken Pull-Apart Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 65
Print Recipe

Ingredients

Scale
  • 6 tablespoons butter
  • 1/3 cup Buffalo-style hot sauce
  • 1 1/2 cup shredded chicken
  • 1/2 cup crumbled blue cheese
  • 1/2 cup shredded Cheddar
  • 2 tablespoon green onions
  • 1 tube flaky biscuit dough

Instructions

  1. Preheat oven to 350ºF. Line a meatloaf pan with parchment paper. In a medium bowl combine melted butter and Buffalo-style hot sauce. Stir till well combined. Then add the shredded chicken, crumbled blue cheese, shredded cheddar and green onions. Stir till well coated.
  2. Then separate all the flakes in the biscuit dough onto a plate. Then take a biscuit dough layer (one at a time) and flatten with hands. Add 2 tablespoons of chicken mixture and place it horizontal into the pan. Repeat this pattern till you are done with all the dough. The layers should go horizontal not vertical. Take the extra mixture if there is any and divide it evenly between the layers. Then with hands push dough out so it fills up the pan and makes a loaf. Bake 40 minutes uncovered. Then bake an additional 15 minutes with foil. Cool before serving.

Nutrition

  • Serving Size: 12
  • Calories: 135
  • Sugar: 0
  • Sodium: 174
  • Fat: 10
  • Saturated Fat: 6
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 8
  • Cholesterol: 39

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Blueberry Swiss Roll Cake

Blueberry Swiss Roll Cake

/2 Comments/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Swiss Roll Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 150
  • Cook Time: 12
  • Total Time: 162
Print Recipe

Ingredients

Scale

Cake Ingredients

  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sifted cake flour
  • 1/4 cup powdered sugar

Filling Ingredients

  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 cup blueberry preserves

Instructions

Make The Whip Cream Filling

  1. Place heavy whipping cream and sugar into mixing bowl and mix on high speed until it turns into the whip cream. Then place whip cream filing into a smaller bowl and put aside in the fridge.

Make The Cake

  1. Preheat the oven to 375ºF. Take parchment paper and line the jelly roll pan or baking sheet. In a mixing beat the eggs, vanilla extract, sugar on high till well combined. Then add in the cake flour, baking powder, and salt. Beat the cake mixture until dissolved. Pour the batter onto the prepared parchment paper. Bake for 12 minutes or until light brown. Then place a towel on the table and sprinkle the powdered sugar on it. Lift the parchment paper up off the pan and then flip the cake upside down onto the towel. Peel the parchment paper off the cake. Roll the cake tightly into the towel and let it cool.

Assembling The Cake

  1. After cake has cool completely unroll the cake. Spread the blueberry preserves first with a spatula. Next add the whip cream on top on the blueberry preserves. Roll the cake and refrigerate it for 2 hours before serving.

Notes

  • Sprinkle it with powdered sugar and garnish with whip cream and blueberries.

Nutrition

  • Serving Size: 10
  • Calories: 328
  • Sugar: 39
  • Sodium: 108
  • Fat: 11
  • Saturated Fat: 6
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 54
  • Protein: 4
  • Cholesterol: 107

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Triple Chocolate Chewy Cookies

Triple Chocolate Chewy Cookies

/0 Comments/in /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Triple Chocolate Chewy Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
Print Recipe

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet sweet chocolate chips, white chocolate chips, and milk chocolate chips

Instructions

  1. Preheat oven to 350ºF degrees. In the mixing bowl of an electric mixer combine the butter and beat both sugars. Beat till light and fluffy. Reduce speed and add the salt, vanilla, and eggs. Beat until well mixed. Add flour and baking soda until just combined. Stir in the chocolate chips. Drop heaping teaspoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake for 10 minutes or until cookies are golden around the edges. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Cheddar Buttermilk Biscuits

Cheddar Buttermilk Biscuits

/0 Comments/in /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheddar Buttermilk Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
Print Recipe

Ingredients

Scale
  • 2 cups all purpose flour
  • 2 teaspoon white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup butter (cold)
  • 1 cup grated cheddar cheese
  • 1/4 cup green onions
  • 3/4 cup buttermilk ( plus more for brushing tops of biscuits)

Instructions

  1. Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside. In a mixing bowl mix the flour, sugar, baking powder,salt, and cheddar cheese. Dice up the green onions and butter around the size of a pea. Then add the green onions, butter, and buttermilk to the mixing bowl. Stir with a fork till well combined. Add more buttermilk if needed to make sure it is thoroughly moistened. Then with you hands make 7 balls and place onto the parchment paper lined baking sheet. Brush the tops of the biscuits with buttermilk. Bake for 15 minutes or until it is lightly golden.

Notes

  • Add more buttermilk if needed to make sure it is thoroughly moistened when making the dough.

Nutrition

  • Serving Size: 7
  • Calories: 276
  • Sugar: 3
  • Sodium: 469
  • Fat: 13
  • Saturated Fat: 8
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 31
  • Protein: 9
  • Cholesterol: 36

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Chicken Cauliflower Enchilada Soup

Chicken Cauliflower Enchilada Soup

/1 Comment/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Cauliflower Enchilada Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55
Print Recipe

Ingredients

Scale
  • 1 pound chicken breast shredded
  • 2 cans of diced tomatoes (14.5 ounces each)
  • 1 can dark red kidney beans (15.5 ounces)
  • 1 can great northern beans (15.5 ounces)
  • 1 can black beans (15 ounces)
  • 1 container of chicken broth (32 ounces)
  • 1/2 head of cauliflower
  • 1 cup Velveeta
  • 1 medium sized onion
  • 7 small sweet peppers
  • 1 tablespoon of olive oil
  • 1 can tomato sauce (8 ounces)
  • 1 enchilada sauce mix (1.5 ounces seasonig packet)
  • 2 cups mild shredded cheddar cheese
  • 1 container of Sour cream (Use to garnish on top of soup)
  • 1 package of tortilla strips (Use to garnish on top of soup)

Instructions

  1. Chop up the onion and sweet peppers. Then place olive oil into sauce pan. After they are cooked add to stock pot. Then using same sauce pan place chicken breasts in there with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add the shredded chicken to the stock pot. Rinse and drain all varieties of the beans before adding to stock pot. Chop up the cauliflower and add to the pot. Add the diced tomatoes, tomato sauce, Velveeta, enchilada sauce mix, shredded cheddar cheese to the pot. Bring to a boil stirring often. Once the cheese is melted reduce the heat and simmer for 20 minutes to bring all the flavors together. Garnish with sour cream and tortilla strips.

Nutrition

  • Serving Size: 20
  • Calories: 162
  • Sugar: 4
  • Sodium: 343
  • Fat: 9
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 12
  • Cholesterol: 42

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Flourless Peanut Butter Chocolate Chip Cookies

Flourless Peanut Butter Chocolate Chip Cookies

/0 Comments/in , , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Flourless Peanut Butter Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
Print Recipe

Ingredients

Scale
  • 2 cups creamy peanut butter
  • 2 cup firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons baking soda
  • 1 cup semi sweet chocolate chips
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350°F. Beat with a fork in a mixing bowl the eggs. Then add the rest of the ingredients except the semi sweet chocolate chips. Mix till all is blended. Then fold in the semi sweet chocolate chips. Use a teaspoon and your hands to make balls. Then dip into a bowl with powdered sugar and make sure each ball is completely coated. Place the sugar-covered balls on the prepared baking sheet lined with parchment paper. Bake for 9 minutes. Let cookies cool on the tray.

Nutrition

  • Serving Size: 24
  • Calories: 249
  • Sugar: 26
  • Sodium: 125
  • Fat: 13
  • Saturated Fat: 4
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 29
  • Protein: 6
  • Cholesterol: 17

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Cabbage Roll Soup

Cabbage Roll Soup

/4 Comments/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cabbage Roll Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
Print Recipe

Ingredients

Scale
  • 2 pounds lean ground beef
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 small cabbage, chopped
  • 14.5 oz can diced tomatoes
  • 14.5 oz can diced tomatoes with basil, garlic, & oregano
  • 15 oz tomato sauce
  • 32 oz (1 container) beef broth
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt

Instructions

  1. In large skillet add the olive oil and cook the ground beef, onion, and garlic. Transfer the food to large stock pot. Add the rest of the ingredients. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Nutrition

  • Serving Size: 6
  • Calories: 401
  • Sugar: 6
  • Sodium: 1615
  • Fat: 21
  • Saturated Fat: 7
  • Unsaturated Fat: 11
  • Trans Fat: 1
  • Carbohydrates: 20
  • Protein: 34
  • Cholesterol: 94

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Chicken Teriyaki Lettuce Wraps

Chicken Teriyaki Lettuce Wraps

/3 Comments/in , , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Teriyaki Lettuce Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
Print Recipe

Ingredients

Scale
  • Chicken tenders boneless skinless 1 pound
  • 3/4 cup Teriyaki marinade
  • 8 ounces (1 can) sliced water chestnuts in water
  • 2 cups shredded carrot
  • 7 small sweet peppers red, yellow, and orange
  • 1/3 cup pine nuts
  • 1/3 cup cashews
  • 10 green onions
  • 6 ounces ( 1 can) french fried onions
  • 1 package romaine lettuce

Instructions

  1. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add chicken to mixing bowl. On cutting board chop up the waster chestnuts, peppers, and green onion and then add to mixing bowl. Add the shredded carrots, pine nuts, cashews, french fried onions. Stir everything till combined. Spoon the mixture into the romaine lettuce leaves to serve.

Nutrition

  • Serving Size: 4
  • Calories: 790
  • Sugar: 33
  • Sodium: 3113
  • Fat: 34
  • Saturated Fat: 5
  • Unsaturated Fat: 25
  • Trans Fat: 0
  • Carbohydrates: 96
  • Protein: 37
  • Cholesterol: 51

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Dill Pickle Chicken Pasta Salad

/1 Comment/in , , , , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Dill Pickle Chicken Pasta Salad

Dill Pickle Chicken Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
Print Recipe

Ingredients

Scale
  • 16 oz. (1 box) shells pasta
  • 1 pound chicken breast
  • 1 green onion bundle
  • 2 cups cheddar cheese curds
  • 6 Gedney Dill Pickles
  • Hidden Valley Ranch Buttermilk Recipe Packet- Salad Dressing
  • & Seasoning Mix.
  • 1 cup mayo
  • 1 cup buttermilk
  • 2 tablespoon dill weed
  • 1/4 cup dill pickle juice

Instructions

  1. Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. In a large mixing bowl add the mayo, buttermilk, dill weed, and dill pickle juice. Stir until well blended. On a cutting board cut up the green onion, pickles, cheese curds, and add to mixing bowl. Add the pasta and stir until well coated. Chill for an hour before serving.

Nutrition

  • Serving Size: 6
  • Calories: 826
  • Sugar: 6
  • Sodium: 1248
  • Fat: 43
  • Saturated Fat: 11
  • Unsaturated Fat: 30
  • Trans Fat: 0
  • Carbohydrates: 63
  • Protein: 44
  • Cholesterol: 114

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

/0 Comments/in , , , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buffalo Chicken Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste And Review
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
Print Recipe

Ingredients

Scale
  • 12 oz. (1 box) tricolor spiral pasta
  • 1 pound chicken breast
  • 3 celery stalks
  • 1 green onion bundle
  • 1 cup shredded carrot
  • 13 oz. buttermilk ranch dressing
  • 1/4 cup Franks Red Hot Sauce
  • 5 oz. crumbled blue cheese + some for topping

Instructions

  1. Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking you can make the sauce. In a large mixing bowl add the buttermilk ranch dressing, Franks Red Hot Sauce, and crumbled blue cheese. On a cutting board chop up the celery and green onions then add them to the mixing bowl. Add the carrots, pasta, and shredded chicken. Stir the salad and garnish with extra blue cheese crumbles. Chill for an hour before serving.

Notes

  • Test the sauce for the spiciness. Add more hot sauce to your liking.

Nutrition

  • Serving Size: 6
  • Calories: 734
  • Sugar: 4
  • Sodium: 1107
  • Fat: 43
  • Saturated Fat: 11
  • Unsaturated Fat: 29
  • Trans Fat: 0
  • Carbohydrates: 50
  • Protein: 37
  • Cholesterol: 103

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!