Buffalo Chicken Wraps

My friend told me I had to try this recipe for Buffalo Chicken Wraps that she found.  I am a fan of anything with buffalo sauce because I know my house of three fellows would enjoy it.  I went to the store and got all of the ingredients.  Well, they didn't have the egg roll wraps but they did have the wonton wraps so I thought I would give it a whirl. 

Here is the recipe:
Buffalo Chicken Wraps Recipe from the blog, Can You Stay for Dinner

I didn't put the blue cheese in either, so this is my altered version. 

Buffalo Chicken Rolls
makes 12
24 wonton wrappers
1 rotisserie chicken - pull the chicken off and shred
1/2 cup Buffalo Sauce
1 cup cole slaw (dry)
1/2 cup Cream Cheese

Preheat oven to 400 degrees. Shred the chicken from the rotisserie in a bowl and add the buffalo sauce until all the chicken is moist.  On the wonton wrapper, add a teaspoon of the dry cole slaw, a teaspoon of the chicken and a dab of cream cheese.  Place another wrapper on top and use water to seal the edges.  Place the wontons on a greased cookie sheet.  Spray a mist over the wontons and bake for approximately 8-10 minutes or until brown. 

Okay, Okay, this were not my favorite.  I tweaked a little too much and jacked them up.  I want to do these AGAIN and use the wraps and the blue cheese.  I know these have potential so I am going to go by the original recipe.  When I do, which I will, I will re-post my results on this post.  Do try them though and let me know how they work out for you guys...but don't follow MY recipe.  :)

French Toast Overnight Casserole ~ Breakfast!

I am always looking for new breakfast recipes.  One of my kiddos is obsessed with pancakes, which means the rest of the family has been eating them every morning of every weekend.  We, even the original obsessed, are burnt out!  So, I am always exploring to find something new. 

I came across this recipe through Pinterest.  It was from the blog, The Girl Who Ate Everything.

Here is the recipe:
Overnight French Toast Casserole

I don't know if I did something wrong, but next time ** this is a good sign since it means I will make it again **I am going to try to pour everything on top of the bread versus pouring the brown sugar mixture in the bottom.  I think it would be better if it could soak it all up.  You have to keep in mind I have a MAJOR sweet tooth.  It was nice to wake up, pop this in the oven and have breakfast ready!!! 

Get Ready!!

Okay, I have been absent from this blog BUT that doesn't mean that I haven't been cooking.  :)  I have a lot of new, great recipes to share.  I will be updating all the new stuff today.  I have to admit, we have been so busy so the pictures are a little slack, but the recipes ROCK.  Stay tuned.....

Corndogs? Muffins? What about BOTH?

I saw an idea on Pinterest the other day and I thought I would try it out.  I thought it would be something that the kiddos would love and, they did!  What's even better is that it is an easy recipe. 

You basically just take Cornbread mix & add cut up hot dogs in the middle of the muffin mix. Then, cook as directed.  Easy!  And, YUM!  ;)

This is the mix I used:

I cut the hotdogs in three pieces.  I filled up the muffin tins with the mix and then placed the hotdog right in the middle.  Next time, I will probably double the muffin mix to make more.  :) 

Here is the end result!

Before I cooked them.  (See, I think I should have added another box of mix and poured that on top)

Up close!

Finished product!

Slow Cooker Chicken Enchilada Soup - gotta love a crock pot!

I have a new obsession and it is bad.  Real bad.  It is called Pinterest.  If you have not gone to this website and signed up, you are missing out. For real.  It is basically like organizing all your favorites.  Putting all your favorite recipes, fashion ideas, home inspirations, crafts for kiddos, etc....and organizing them for you BY picture!  It rocks!  I actually found this recipe (*** along with about 152 other new recipes to try) on Pinterest. 

I am enjoying this last months of summer but had to go ahead and break out a soup recipe!!  And, I actually had everything on hand so I didn't have to alter at all.  Here it is.....


Slow Cooker Chicken Enchilada Soup 

This recipe is one I found on Pinterest from the blog Real Mom Kitchen. 
There are many other great recipes on this site, so check it out. 

Throw the corn, tomatoes, onion, chopped bell pepper & beans in the crock pot.

Stir everything together. 

Lay the chicken breasts on top. 

Then, pour the enchilada sauce, soup and milk mixture over top. 

This is what it looks like after 6 hours of simmering on low.  Yum!

Loaded!

I added a little cheese, sour cream and homemade tortilla chips!

Enjoy!

Southwest Chicken Wraps ~ oh so yummy!

Okay, yes, I admit.  I am definitely on a wrap kick.....they are easy & delish.  I found another recipe I wanted to try so I did.  I am so glad I did.....

The recipe I found was from Mel's Kitchen Cafe.  Here is the recipe:

Crispy Southwest Chicken Wraps from Mel's Kitchen Cafe

Of course, I always alter to my pantry. 

Here is my altered version:

Southwest Chicken Wraps
*Makes 6 wraps*
1 cup cooked rice, warm or at room temperature
1 cup chicken chopped from a rotisserie chicken
1 can black beans, rinsed and drained
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese - I used the taco seasoned cheese & sharp
1/4 cup sour cream
1/4 cup salsa
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Roll stuffed tortillas, using a toothpick to keep them closed. Spray the tortillas all over with cooking spray.
Bake for 8 minutes @ 425 degrees, then flip and bake an additional 8 minutes.  I served with a dip I made which was 1/2 cup salsa, 1/3 cup ranch & 1/2 cup sour cream.  Enjoy!!

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. 

Add chicken and mix good. 

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. 

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. 

Roll stuffed tortillas, using a toothpick to keep them closed. Spray the tortillas all over with cooking spray.

Bake for 8 minutes @ 425 degrees, then flip and bake an additional 8 minutes.

 I served with a dip I made which was 1/2 cup salsa, 1/3 cup ranch & 1/2 cup sour cream. 

To show you all the goodness inside...I had to cut up for the kiddos!

Chicken Chimichangas!!!

I haven't posted in a while.....Summer has taken over our household and we have spent every minute possible outdoors!  I wanted to post a new, easy, perfect week night recipe to share with everyone. 

Chicken Chimichangas Recipe

As usual, I altered to my pantry and made a smaller, simpler version so I wouldn't waste any food. 

Ingredients:

1/2 Rotisserie Chicken - shredded
1/2 - 3/4 cups salsa
1/4 cup water (give or take a little)
10 inch tortillas
Shredded Mexican cheese

Preheat oven to 425 degrees.  I shredded the rotisserie chicken and mixed it with salsa & water. I simmered on low for approximately 15 minutes until the chicken soaked up all the juices.  You take the tortilla and spoon the chicken in the middle.  Then, spoon the shredded cheese on top of the chicken.  Fold the sides in, fold the bottom up and then fold the top down.  I cut off a little off the top to make a perfect rectangle.  I also used toothpicks to keep everything closed while cooking.  Put the tortillas folded side down on a pan.  Cook 7 minutes and then flip, remove toothpicks and bake for an additional 5 minutes. 

 I shredded the rotisserie chicken and mixed it with salsa & water. I simmered on low for approximately 15 minutes until the chicken soaked up all the juices.

You take the tortilla and spoon the chicken in the middle.  Then, spoon the shredded cheese on top of the chicken.  Fold the sides in, fold the bottom up and then fold the top down.  I cut off a little off the top to make a perfect rectangle.  I also used toothpicks to keep everything closed while cooking. 

Cook 7 minutes and then flip, remove toothpicks and bake for an additional 5 minutes

End result....I added fresh garden tomatoes and sour cream on the side.  They were very good and so easy!