French Bread Pizza - SO EASY, SO YUMMY!

All you need is a loaf of French Bread, pizza sauce {I use Prego Traditional spaghetti sauce}, grated cheese {I use a 5 cheese mix}, and whatever toppings your lil' heart desires!!!!

After you slice your french bread spread sauce over each piece.  You can use a lot or a little...depends on what you like.

Sprinkle with cheese...we like lots and lots of cheese in my household {maybe that's why we are all so cheesy?!?}.

Add toppings.  I usually mix it up between just cheese and pepperoni {I have picky eaters in my house}!!

Bake at 400 degrees {farenheit} for 15-20 minutes {or until cheese is browned and meat is curled at edges}.

http://myworldmadebyhand.blogspot.com/2011/05/its-so-frenchy.html

Cinnamon Roll Waffles

Cinnamon Roll Waffles

INGREDIENTS

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• - WAFFLES -
• 1 3/4 cup All Purpose Flour
• 2 Tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 large eggs
• 2 cups buttermilk
• 1/4 cup canola oil
• 1/2 tsp. vanilla
• - CINNAMON TOPPING -
• 1/2 cup butter melted
• 3/4 cup brown sugar packed
• 1 Tbsp. ground cinnamon
• - CREAM CHEESE TOPPING -
• 4 Tbsp. butter softened
• 2 ounces cream cheese
• 3/4 cup powdered sugar
• 1/2 tsp. vanilla

INSTRUCTIONS

1. WAFFLES: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron's instructions. Use a fork to remove finished waffles. Repeat with remaining batter. Keep waffles warm until ready to serve (a 200 degree oven is perfect).
2. CINNAMON TOPPING: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside
3. CREAM CHEESE TOPPING: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar andvanilla extract.
4. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve immediately.

http://www.chef-in-training.com/2011/11/cinnamon-roll-waffles/

Homemade Corn Dogs

Ingredients Edit and Save

Original recipe makes 16 corndogsChange Servings

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup white sugar
• 4 teaspoons baking powder

• 1 egg
• 1 cup milk
• 1 quart vegetable oil for frying
• 2 (16 ounce) packages beef frankfurters
• 16 wooden skewers

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Directions

1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
3. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
4. http://allrecipes.com/recipe/corn-dogs/detail.aspx?event8=1&prop24=SR_Title&e11=corn%20dogs&e8=Quick%20Search&event10=1&e7=Recipe

Pumpkin Waffles with Apple Cider Syrup

Original recipe makes 6 servingsChange Servings

• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 cup packed brown sugar
• 1 cup canned pumpkin
• 2 cups milk
• 4 eggs, separated

• 1/4 cup butter, melted
• 
  
• APPLE CIDER SYRUP
• 1/2 cup white sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 cup apple cider
• 1 tablespoon lemon juice
• 2 tablespoons butter

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Directions

1. Preheat a waffle iron according to manufacturer's instructions.
2. Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
3. Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
4. To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

http://allrecipes.com/recipe/pumpkin-waffles-with-apple-cider-syrup/detail.aspx?event8=1&prop24=SR_Title&e11=pumpkin%20waffles&e8=Quick%20Search&event10=1&e7=Home%20Page

Brown Sugar Chicken

Brown Sugar Chicken

• 1 c. brown sugar
• 2 T. dijon mustard
• 1 large (or 2 small) clove garlic, finely minced
• 1 t. salt
• 1 t. paprika
• 1/2 t. black pepper
• 1/4 t. crushed red pepper flakes
• About 1/2 – 1 c. lemon-lime soda (ie. Sprite, 7Up, etc.)
• 1 1/2 – 2 lbs. boneless, skinless chicken breasts

1. Combine brown sugar, mustard and seasonings in a bowl and mix well. Stir in soda just until mixture is the consistency of a thick dressing.

2. Place chicken in a dish or plastic ziploc bag and pour marinade on top. Let chicken sit in marinade at least 30 minutes. Bake at 350 degrees for 30-35 minutes, until fully cooked. Or, grill the chicken until fully cooked.

3. If desired, pour the remaining marinade into a small saucepan and bring to a boil. Reduce heat and simmer until reduced by half, about 10 minutes. Spoon over cooked chicken.

http://stolenmomentscooking.com/brown-sugar-chicken/

Tortellini Spinach Bake in Creamy Lemon Sauce

Tortellini Spinach Bake in Creamy Lemon Sauce
Recipe by Our Best Bites

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain.  Reserve two tablespoons bacon drippings in pan and discard the rest.  Add garlic to pan and cook until fragrant and tender, about 1 minute.  Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon.  Then cut lemon in half and remove juice.  Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.  (Note:  I really love lemon so I added this to my tastes.  If you don’t want as strong of a lemon flavor, I suggest cutting it down to 1 teaspoon zest and 2 teaspoons lemon juice) .  Continue to stir until thickened, 2-3 minutes.  Remove from heat.

Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.  Add sauce and gently stir to combine.  Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove from oven and cool for 10 minutes before serving.

* For a vegetarian meal, omit bacon.

Serves 4-6

http://www.ourbestbites.com/2011/04/tortellini-spinach-bake-in-creamy-lemon/

Chicken and White Bean Enchiladas with Creamy Green Chile Sauce

Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
skinnytaste.com 
Servings: 8 • Serving Size: 1 enchilada • Old Points: 4 • Points: 5
Calories: 230 • Fat: 7.3 g • Protein: 20.4 g • Carb: 28.7 g • Fiber: 12.2 g  


Ingredients:


For the Chicken and White Bean Filling:

• 1 tsp olive oil
• 1/4 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz) chopped green chiles
• 15.5 oz can Navy beans (or Cannellini beans)
• 8 oz cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

For the Green Chile Enchilada Sauce:

• 1 tsp butter
• 1/2 cup chopped white onion
• 2 tbsp flour
• 1 cup fat free chicken broth
• 7 oz can chopped green chile
• 2 jalapeños, chopped (I used jarred)
• salt
• 1/2 cup light sour cream

• 3/4 cup reduced fat Mexican cheese
• 8 medium low carb tortillas
• chopped fresh cilantro or scallions (or both!)

Directions: 

Preheat oven to 375°.


For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover.Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce: 
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowlywhisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish.Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.