Chicken Alfredo French Bread Pizza

The name may be complicated to say but the recipe is anything but complicated. It's one of our go to recipes on those days that we're just too tired to cook. Oh and you know what else! It's so super cheap to make. EVEN BETTER HUH?! We've tried a few different types of french bread pizza's, adding different toppings, but I think this one is my favorite.

It feeds 2-4 people. Mr. C and I usually eat half and then eat the leftovers the next day. It's just as good.

So lets get started. Here is what you'll need-

• 2 boneless skinless chicken breast
• 1 loaf of french bread
• mozzarella cheese
• alfredo sauce 
• italian seasoning- OPTIONAL
• garlic powder- OPTIONAL
• onion powder- OPTIONAL
• olive oil

 Here's a tip! At our grocery store by the bakery they have a french loaf of bread that is already sliced up. Holy hell. It can't get much easier than that. Half that work is done for you!

I like to start off with adding a little dash of olive oil to the skillet then heating up to a medium temperature. While that is heating I season the chicken breast. I used Italian Seasoning, Garlic Powder, and Onion Powder but it really is up to you and your preference. 

Cook the chicken thoroughly! I always check to make sure its done by cutting the chicken in half. While you're waiting for that to cook go ahead and pre heat the oven on 350 and if time permits, cut the loaf of bread. Cut it down the middle LONG ways, that that the inner, soft, yummolicious bread is exposed. Then cut it into smaller pieces. I like to cut ours into 8 pieces. that way they're easier to handle when you're eating.

Once the chicken is done lay it on a cutting board to cool. While you're waiting spoon some alfredo onto each piece of bread slice. For my 8 pieces I do roughly a tbps per piece. This is also your own preference.

 Afterwards cut the chicken up into small chunks. I like to call the chunks- Nina Size. Well because Mr. C's size is a heck of a lot bigger than mine. 

Place the chicken chunks onto each slice of bread.

Now add some mozzarella cheese! 

Place in the oven for about 10 minutes or until the cheese is melts.

Don't judge my fancy 'fine china' dinner plate. The less dishes I have to do, the happier I am. :)

ENJOY!!

Hometown Tribute- Mexican Pinwheel Recipe

Let me start off by saying.... I did not grow up in Mexico. I spent half of my childhood in an itsy bitsy teeny weeny town in Kansas. REAL FUN HUH? And to show you how tiny it was... We had 1 blinking light at a 4 way stop. MAAAAYBE 4 restaurants, 1 grocery store (that I think, its required, if you live in that town, you'll probably have worked at.) and the unforgettable train track that ran right through the middle of that town. You could be on one side of town and hear the train horn and know to hurry and try to speed up to beat being stuck by the train. Its pretty much guaranteed you will be stuck by that dreaded train every stinking day of you life while you are in that town.

Any ways. Back to the yummmmmy recipe. I got this recipe from my greatest, longest best friend Jennifer. I did change a few things though. This recipe is something I think EVERYONE made sure to show up to school, just to have this for lunch. Not even kidding. If there was an award for our favorite cafeteria food that we were served, this would hands down be the winner. 

Here we go fellow classmates and new friends-

This made about 8 pinwheels.

1 can jumbo refridgerator biscuits (Can use 2 cans of biscuits, with the same amount of other ingredients. The meat will be spread out thinner.)

1Lb hamburger

1 pkg taco seasoning

1 jar of tostitos queso dip (any nacho would work but I like this the best)

Preheat oven to degrees listed on biscuits. (Mine was 350)

 

Put all biscuits into a bowl and knead them all together to form one large ball. Jennifer suggested and I thought was a wonderful idea is let the dough sit for a little bit so its easier to roll out. I stuck mine on the stove because it will warm up quicker since the oven was running.

 

Go ahead and brown hamburger. Drain. Then add taco seasoning according to directions (My taco seasoning suggested 3/4 of a cup of water, I just used 1/2 cup. I didn't want any runniness)

 

  Then roll out on a floured surface. I try to get it rolled out thin and as close to a rectangle shape as possible. But obviously Im not too picky. Probably about a 1/4 of an inch or a little thinner.

  I then did a small layer of queso dip onto the dough. The original recipe doesn't do this, but I figured, more cheese will make it even better. Obviously :) 

 Then spread taco meat on top of rolled out biscuits.

 Then you will roll up cinnamon roll style.

 YUMMY GOODNESS!

 Afterwards, cut in inch slices and place on greased cookie sheet.

 

Bake according to biscuit directions. I cooked for 10 minutes.

 

 

Took them out and added a dollop of cheese on each one and then cooked for another 3-5 minutes.

Hope you enjoy this!! Fairly easy and doesn't require many ingredients.
However this can get messy!! But you will survive..

Little bit of this, add some of that.

You know those days where you should probably head to the grocery store, but you don't even feel like getting out of your comfy clothes... YAAAA this was one of those days. Sometimes you just gotta use what you have and make it work.

Its a throw ingredients together and hope it turns out. Well let me tell you it turned out YUMMY.
1 lb of ground meat.
1 packet of dry French onion soup.
1 cream of mushroom.
1/4 cup of milk.
Egg noodles.

1. Cook noodles as directed on package.
2. Cook ground meat in a skillet. Drain.
3. Pour the  cream of mushroom soup, french onion soup packet, and milk in with the cooked meat. Cook on low, mixing it together.
4. Once noodles are finished mix with meat mixture. Now eat and enjoy.

FOUR EASY STEPS. SO EASY and person who lives on Hamburger helpers could make it. (Hey, I eat those sometimes. No judgement here)

Newborn Crochet Vest- FREE!!

Materials: 4 ply yarn. Hooks: Sz J/6.00mm and G/4.25. Yarn Needle

Stitches to know: Chain (C), Double Crochet (DC), Slip Stitch (SS), Half Double Crochet two together (HDC2TOG), Ribbed Stitch. (Fpdc, Bpdc, repeat to end. Links are provided)

Ribbed Stitch helpful websites:

Explains ribbed stitching: http://www.dummies.com/how-to/content/how-to-crochet-poststitch-ribbing.html

Explains how to do front post: http://www.dummies.com/how-to/content/how-to-work-frontpost-doublecrochet-  stitches.html

Explains how to do back post: http://www.dummies.com/how-to/content/how-to-work-backpost-doublecrochet-stitches.html

The chain up will count as a stitch. Total stitch number will be in parenthesis at the end of each step.

WITH G HOOK:

1. CHAIN 40
2. Dc in the 4^th chain. Dc to end. Ch 2. Turn. (38)
3. Ribbed stitch into the Dc from previous step. Links posted above on how to do this. In last Dc in last stitch. Ch 2. Turn. (38)
4. Ribbed stitch again into the previous step. (Once you are done with your first row of ribbed stitching and turn, you will look at the stitches the way they appear. If it is now a Fpdc, you will do another Fpdc into that stitch. If it looks like a Bpdc you will put a Bpdc into that stitch.) Dc in last stitch. Ch 2. Turn (38)

* You should have 1 row of Dc. Then two rows of Fpdc/Bpdc.

5. SWITCH TO J HOOK: Hdc to end. Ch 2. Turn. (38)

6-10. Repeat step 5. (38)

11. Hdc 16. Ch 2. Turn (17)

12. Hdc2tog. Hdc 14. Ch 2. Turn. (16)

13. Hdc 13. Hdc2tog. Ch 2. Turn. (15)

14. Hdc2tog. Hdc 7. Ch 2. Turn. (9)

15. Hdc 6. Hdc2tog. Ch 2. Turn. (8)

16-22. Hdc to end. Ch 2. Turn. (8)

23. Hdc 7. Finish off with a slip knot. (8)

*Now work on the other side of the sleeve part.

24. Insert hook. Ch 2. Hdc 16. Ch 2. Turn (17)

25. REPEAT STEPS 12-23

*Back side of vest.

26. REPEAT STEPS 1-10. (38)

27- 29. Hdc to end. In step 29 ch 1 instead of 2. Turn. (38)

30. Sl 6. Ch 2. Hdc 25. Leave the rest undone. Ch 2. Turn (26)

31-39. Hdc to end. Ch 2. Turn. (26)

40. Hdc 7. Sl 10. Hdc 8. Finish off with a slip knot but leave a long tail to be weaved in. Attach needle. (26)

*Match up the front and the back.

*Photo below shows what areas need to be weaved closed.

*Helpful tip: Instead of cutting the long tail, weave it in and out of just one side of the vest until you get to the area that is need to be weaved closed.

41. SWITCH BACK TO G HOOK. Add ribbed stitch to each sleeve area. There will not be specific stitches that you are able to crochet in. You will need to use your judgment as to where to add a stitch. You will do one row of double crochet, then one row of ribbed stitching. Fasten off and do other sleeve. (I had approx. 40-45 Dc around sleeves.)

42. Single crochet around neck area. (Approx 60-65 sc)

*Buttons can be added.

*Please fill free to sell your item made from my pattern. I would love it if you would mention my site for others to view my love of crafting. However please to not share or claim this pattern as your own. Give credit where credit is due. Enjoy!

Easiest Cookie Recipe....EVER!

So are you ready for the easiest and softest cookie recipe EVER? Well here it goes. I got this recipe from Mr. Craig's mama and I absolutely love it. This will cook about 2 dozen.

 There are so many different varieties of flavors you can do. Here's what I've done.
* White cake mix tastes like sugar cookies. I've added food coloring to coordinate with different holidays and also added sprinkles.Easy Peasy.
* Chocolate cake with reeses pieces in them.
* Strawberry cake with dried cranberries. It reminds me of a fruit loop taste.
* Pumpkin spice cake with cream cheese frosting.

All you need:
2 eggs
1 box of cake mix (ANY flavor)
1/3 cup of oil
any add ins- nuts, chocolate chips, reeses pieces, dried fruit.... SO MANY MORE to choose from.

Pre Heat oven to 375

Dump all ingredients into a bowl. Its going to look like there is not enough liquid to mix it. TRUST ME there is!

See I told you so. :) Its going to be thick like store bought cookie dough.

Roll pieces into about a 1inch ball. Your hands will get oily.

Put cooking spray on a cookie sheet. So they don't stick. I press down a little bit on each ball. Just a little so they still have a round shape.

I usually cook them using the ball method but for today I made them into hearts for Valentines Day.

Put them in the oven. For my oven- they cook for 8 minutes. I suggest checking them at 8 minutes and see if yours are finished. The bottoms will be a golden brown.

Like I said there is SOOO many flavors you could make. Hope you enjoy this recipe. I would love to hear the variations that you have done!!

"When in doubt put bacon around it" Recipe Redo- Bacon Wrapped Chicken.

Wondering where the quote from the title came from? YUP that would be from Mr. Craig as he was eating dinner tonight. Which was obviously the bacon wrapped chicken.

If you've followed me for a while now you've notices I 'redo' recipes. I don't know if Im just a rule breaker and being rebellious or if its just my creative side, but I can never follow a recipe 100% of the way. Im always switching something, I hardly ever measure (especially if its seasonings. Eye ball that shiznet) and I sometimes don't even use things that they suggest. I make the recipe MY way.

So tonight I made bacon wrapped chicken. SOOO GOOD. The original recipe will be shown below and what is HIGHLIGHTED is how I did it. This photo is not mine. I forgot to take a picture, because we ate it too fast. OOPS
Original recipe can be found HERE

Not my photo. Mine disappeared. :(

• 4 skinless, boneless chicken breast halves - 2 Chicken breast (since theres only 2 of us)                       
• 1/2 (8 ounce) package cream cheese, sliced - Appox 1/4. It's really however much you want to add. So you choose!                      
• 4 slices bacon - I did use 4. 2 around each chicken breast. The more the better it will be. OBVIOUSLY.                       
• 1 teaspoon chopped fresh chives- Did not use.                        
• 1 (10.75 ounce) can condensed cream of chicken soup    - Used cream of celery instead. I have used cream of chicken in the past and it's just as good.    
• 1/2 cup mayonnaise  - DID NOT USE. This actually would gross me out.
• 1/2 cup milk
• 1 teaspoon lemon juice - DID NOT USE  
• 1/4 teaspoon ground black pepper          
• pinch of salt       

• I ADDED GARLIC SALT AND  ONION POWDER FOR FLAVOR.
  
  Tip: pre-cook the bacon in a skillet until its brown but still flexible. After reading the reviews on the original website many people suggest this because the bacon was not getting cooked all the way.
                               

Directions

              

Preheat oven to 325 degrees F (165 degrees C).

1. Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives (no chives) in the middle of each breast and roll up. Wrap each rolled breast with 1 (2) slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
2. In a medium bowl, combine condensed soup, mayonnaise (Omit), milk, lemon juice (Omit), pepper and salt (add garlic salt and onion powder). Mix until smooth, then pour over chicken.
3. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Since there is just two of us, we have a lot of the topping mixture left. So I usually pour about half of the mixture onto the chicken breast and leave the rest in the bowl that I mixed it in. Throw the chicken into the oven and get it started on cooking. When it's about done I cook up some egg noodles. I use the leftover mixture that I saved from earlier and pour that onto the noodles.

Don't forget to pull the toothpicks out before eating. Im pretty sure they wouldn't be very appetizing jabbing you right in the mouth. 

Enjoy!

Ice Ice BABY- Homemade vanilla icecream

Right now its winter time and people have a weird thing of not wanting icecream when it is cold outside. Me on the other hand can eat icecream while living in Antartica, in an igloo, sitting on a chunk of ice as a seat. Yes I love it that much and yes I will eat it at all times, ANY time and any where.

Anyways, You're here to get a recipe huh? and not for my love of icecream. I know Im getting to it.

Well my mom gave me this recipe just a few days ago and Im not sure where she found it. It is just so stinking easy though for me not to share it with you.

Here you go. Have a pen ready to write it down? Just kidding it's super short and easy.

2 cups of Heavy Cream
14 oz of Sweeten Condence Milk- (I bought the low fat kind, and it doesn't make a difference in taste)
1.5 tsp of vanilla
Blender or a Mixer.. Could possibly be mixed by hand if you have neither of those items. BUT Im NOT positive.



Im not 100% positive on how much it makes. My guess is about 4 cups and thats with adding some oreos.

Pour it all into a blender and mix on high until it becomes thick. I had to take the lid off to check on it. Didn't take but just a few minutes of blending. Pour it into a container that can go in the freezer and has a lid. You'll most likely have to use a spoon to scoop it all out of the blender. It can get a little messy on your hands, but you'll survive. Just lick it and move on. Freeze for at least 8 hours. AND BAM you're done! Eat up kids.

What it looks like all mixed up in the blender

YUP  THAT'S IT! Im sure anything would be wonderful to add into it. M&M's, Reese's, Nuts.....The list goes on and on. Well let me take that back, Not everything will be good in it. I mean, I wouldn't add things like...ketchup. Let me rephrase that, ANYTHING THAT IS YUMMO IN ICECREAM would be good in this. ( ps  yummo is not a typo, that would be a Ninaism. I make words up)

I wanted some oreo chunks. First I used the blender to have some very finely chopped. Poured into my container. Then I used my hand and broke up some more oreos  and used a spoon to mix it in.

Now how simple was that. The freeze wait period is the hard part. I just want to dive right into, but I guess I'll wait until I finish dinner.

I couldn't wait any longer. RIGHT after dinner I made myself a small bowl. OH MAN IS IT YUMMO!!!!!

Hope you love it and I would love to know if you added anything into it. Im willing to test out your ideas for business purposes.... PSSSSSSSSSSSSSH who am I to kid, its because I want to make them and stuff my face with more icecream. DUH

Peace out my 'Grandkids'!