Buffalo Chicken Pizza

I've been trying to include a couple of new recipes into our monthly menu planning. I love Hungry Girl and have been trying out a few of her recipes lately. Here's the latest one - buffalo chicken pizza. It certainly didn't fulfill my pizza craving but it was still a yummy dish. My hubby loves anything spicy - especially if it includes hot sauce - so this one was a keeper in his book!

1 entire pita pizza - 6 Weight Weight Point Plus Points

This recipe is for 1 serving:

Ingredients:

1 high-fiber or whole-wheat pita
1/2 tsp. dry ranch dressing/dip mix
1 wedge The Laughing Cow Light Original Swiss cheese
2 oz. cooked and chopped skinless lean chicken breast
1 tsp. Frank's RedHot Original Cayenne Pepper Sauce
1 tbsp. reduced-fat Parmesan-style grated topping
1 tbsp. chopped scallions

Directions:

1. Preheat oven to 375 degrees.

2. Spray a baking sheet with nonstick spray. Place pita on the sheet and set aside.

3. In a small bowl, combine ranch mix with cheese wedge and mix. Spread evenly onto the pita.

4. In another small bowl, toss chicken with hot sauce. Scatter chicken over the ranchy cheese layer, and sprinkle evenly with Parm-style topping.

5. Bake in the oven until hot and toasty, 10 - 12 minutes.

6. Sprinkle with scallions, slice into quarters and, if you like, top with a little extra hot sauce.

ENJOY!!!

Chipotle Panini Chicken

Panera Bread ReMake - Chipotle Chicken Panini

I love Hungry Girl. Her show starts soon and I'm excited to see what it's like! In the meantime I've been receiving her emails for awhile now and have just now started trying some of her recipes. My absolute favorite part is that ALL of the nutrition facts are included - and she even calculates the Weight Watcher Points - love this girl!!! A dream come true for all Weight Watcher fans :)

When I saw she was doing a remake of something from Panera Bread I knew I had to try it! That place is definitely one of my all time favorite places to eat. Click here for the recipe and sign up to get her emails too!

This one is for sure a keeper - even the hubby has asked me several times how to make it so he can do it himself!!!

Weight Watchers - 6 Points on the new Points Plus Program

This recipe is for ONE serving. So double, triple, etc. accordingly to make it work for your family!

Ingredients:
Sauce
1 1/2 tbsp. fat-free mayonnaise
1/2 tsp. adobo sauce (from canned chipotle peppers) or chipotle hot sauce (like the kind by Tabasco)
2 dashes onion powder
2 dashes garlic powder

Sandwich
One 100-calorie flat sandwich bun (like Arnold Select/Oroweat Sandwich Thins)
2 oz. cooked skinless lean chicken breast, shredded or pulled into pieces (we even used canned chicken the second time - just make sure to drain it REALLY well)
1 tbsp. roughly chopped fresh basil
2 thin slices red onion
2 slices plum tomato
1 stick light string cheese, shredded or pulled into pieces

Directions:
1. In a medium bowl, combine ingredients for the sauce and mix well. Set aside.

2. Split bun in half and lay the halves flat, split sides up. Evenly spread half of the sauce onto the bun halves, leaving half of the sauce in the bowl. Set aside.

3. To the bowl with the remaining sauce, add chicken and toss to coat. Set aside.

4. Evenly top one bun half with basil, onion, tomato, saucy chicken, and cheese. Place the other half on top, sauce side down.

5. Bring a grill pan sprayed with nonstick spray to medium-high heat on the stove. Place sandwich in the pan. Using a spatula, press down gently but firmly to seal the sandwich. Grill until hot and lightly browned, about 2 minutes per side, flipping carefully and pressing down with the spatula to seal. (We don't have a grill pan or a panini press - but our George Foreman grill works perfectly!)

Cut in half (or not) and enjoy!

Enjoy!

Cinnamon Swirl Cake

Cinnamon Swirl Cake

My friend Kiertse makes some of my favorite baked treats - check her out at Sweetpea Recipes. This one is definitely a keeper - a super yummy warm cake with a cinnamon buttercream frosting. We made this on Thanksgiving and it didn't last too long!

Ingredients:

3 c. flour
1 c. sugar
4 tsp. baking powder
1/4 tsp. salt
2 eggs
2 tsp. vanilla
1 1/2 c. milk
1 stick melted butter
1 stick melted butter (yes, 2 total!)
2/3 c. brown sugar
1 T. flour
1 T. cinnamon

Directions:

1. Mix flour, sugar, baking powder, and salt.
2. Add eggs, vanilla, milk, and melted butter, and mix well.
3. Pour into a sugared (sprayed with cooking spray, and coated with sugar) bundt pan.
4. Melt the second stick of butter, then stir in the brown sugar, cinnamon, and flour.
5. Pour on top of the cake, and with a butter knife, swirl it through the cake.
6. Bake at 375 degrees for 30-35 minutes, or until a toothpick comes out clean.

Cinnamon Buttercream Frosting

Ingredients:

8 T. butter, room temperature
3 3/4 c. powdered sugar
3-4 T. whole milk
2 tsp. vanilla extract
2 tsp. ground cinnamon

Directions:

1. Place the powdered sugar in a large mixing bowl.
2. Add the butter, and 3 T of milk.
3. Blend with the mixer on low speed until the powdered sugar is incorporated, then add the vanilla and cinnamon.
4. Increase the speed to medium, and beat until fluffy.
5. Add more milk if the frosting seems too stiff.
6. Melt it in the microwave for 30 seconds, or until you can pour it over the cake.

Caramel Chocolate Pretzels

Caramel/Chocolate Covered Pretzels


My friend Melissa has introduced me to some of my most favorite recipes. Here is one that pulls through as a holiday favorite year after year.

Ingredients:

- 1 bag of pretzel rods (we often break the rods in half to make them smaller)
- 1 lb of melting chocolate (we prefer white)
- 1 lb of caramel (buy at a baking store/cake shop)

Directions:

1. Rip off a piece of caramel and roll it between your hands like a snake.

2. Wrap the caramel around the pretzel rod.

3. Hold pretzels over sauce pan with melted chocolate in it and pour chocolate until the entire part with caramel is covered.

4. Lay on wax paper and coat with sprinkles or colored melting chocolate (or whatever else sounds good - toffee, nuts, etc.)

5. Stick in refrigerator to cool and harden.

ENJOY!

sugar cookie

Sugar Cookies

I'm always on the look out for the perfect sugar cookie recipe. This by far is the best yet that I have made. It's found over at Our Best Bites - go check all their yummy stuff!

Sugar Cookies
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1 C real butter (no substitutions!)
1 C sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 t almond extract (or other flavor of your choice, like vanilla)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Chill the dough in the fridge for about an hour, or use this great tip to make things easier:

When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don't need to add extra flour to roll it out. If you don't use this tip, proceed as follows:

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

ENJOY!

Ham and Swiss Loaf

Ham and Swiss Loaf

When I had my second baby a friend from church brought this over for dinner and we were instantly in love - it was absolutely delicious!

Don't mind my ugly picture - hers was much more beautiful - but it all still tastes good anyways!

8 servings
1 serving = 4 WW points

HAM AND SWISS LOAF

Bread Dough (can use your own or see recipe below)
8 thin ham slices, fully cooked
1/2 c. shredded (2 oz.) Swiss cheese
3 Tbsp. mayonnaise
2 tsp. mustard

Roll bread dough into a 9 inch square. Mix mayonnaise and mustard; spread onto dough. Lay ham slices and Swiss cheese on bread dough. Roll up tightly into a loaf; pinch edge of dough to seal. Pinch ends as well - fold ends under loaf. Place, seam side down, on cookie sheet; cover. Let rise in warm place 40 to 45 minutes. Cook at 375 degrees for 25-30 minutes or until golden brown. Cut into 1 inch slices to serve.

For my family I always have to double this recipe

BREAD DOUGH

3/4 c. water
1 Tbsp. vegetable oil
2 c. flour
2 tsp. sugar
1 tsp. salt
1 1/2 tsp. yeast

Mix all ingredients together and set aside for about 30 minutes.

ENJOY!

Cookies and Cream Cupcakes

I found this recipe forever ago over at Annie's Eats. Go over there and check out her BEAUTIFUL pictures that make me want to make and eat absolutely every recipe she posts!

I LOVE Oreos so this was just up my alley!

Cookies and Cream Cupcakes
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Yield: 24 cupcakes
Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

ENJOY!