Category: OKK MEMES & PRIOR CONTRIBUTORS

OLD FSHIONED BLOGGER ~ BACK TO BLOGGING Q&A ~ 366.197B

Sandra over at Diary of a Stay at Home Mom is calling all old time bloggers to come by and say hello as well as join in with her old fashioned Q&A in an effort to reconnect with everyone.

I know that for me personally I find it frustrating that most of my favorite bloggers have abandoned their blogs or downright deleted them all together. I’m still friends with many of my favorites via email, Facebook or even Instagram, but miss the days of day to day posting of blog posts. Sandra is one of the very first bloggers I found way back in 2007 when I first began blogging,

I began as 3 SIDES OF CRAZY when hubby and I were back east rehabbing our Queen Anne Victorian which quickly became the Chronicles of a Bungled Real Estate Deal. During that time I also met Martha who ultimately became Seaside Simplicity, but has once again gone quiet. But together Martha and I created OUR KRAZY KITCHEN, a food blog with multiple creators. Unfortunately, many went their separate ways and after a few years we were floundering.

Around that same time hubby and I returned to the west coast to care for his parents and I began filling my time with contributing to the Motivation Station, a blog Martha was passionate about, but also now defunct. From caring for his parents we went to care for my aunt long term and while we were in Texas they found my cancer. It was the Erma Bombeck poem that inspired me to begin ALWAYS EAT ON THE GOOD CHINA. After I went into remission and we once again landed on the west coast to help my mom I changed it to SAVORY KITCHEN TABLE.

Eventually we ended up back in Texas to rehab my grandparent’s home that my cousin had destroyed, but nobody realized until after her untimely death. As we were finishing that project was when I once again had life altering surgery and they took my stomach. Long story short I needed a FRESH start and combined all the above blogs into this one, CHASING MY LIFE!

Happy Homemaker Monday is something I have done religiously since the beginning and before that was the Simple Woman’s Daybook (or at least I think that’s what the title was).

HOW LONG HAVE I BEEN BLOGGING AND WHY DID I START THIS BLOG? I began my blog at the urgings of my cousin back in 2007 at the height of the MAJOR remodel of our home as a way to document everything. I quickly found friends and fun too with joining swaps, exchanging recipes and learning about each others lives, homemaking styles and cultural differences. The BLOG world has changed drastically with so many things becoming monetized and full of ads, but I’m so glad there are a few of us die hards left.

HOW DID I CHOOSE THE NAME OF MY BLOG? I laughed when I got to this question because I answered it in my intro. So, can I just say, see above please 😀

WHAT IS MY BLOG ABOUT? WOW this is simple and yet so hard. My blog is truly about a little bit of everything from care taking for family, recipes, home remodeling, quilting, antiquing, crafting and so much more.

TELL US A LITTLE ABOUT YOURSELF AND YOUR FAMILY. Hubby is retired military which is one of the commonalities that Sandra and I found between us from the start. When he retired I became a full time homemaker again and am loving it.

A FEW OF MY FAVORITE THINGS ~ COLLECTIONS, THINGS THAT MAKE ME HAPPY… I collect old and unique crosses for my cross wall, refrigerator magnets, antique recipe boxes (with antique recipes) and cookbooks (I read them like novels) 😀

WHAT DO YOU LIKE TO DO IN YOUR SPARE TIME ~ HOBBIES AND SUCH? I love to read, and I adore quilting – something I began many years ago during hubby’s last long deployment, cooking and volunteering for worthwhile projects.

WHAT DOES YOUR DREAM HOUSE LOOK LIKE? More important to me is what the next one will look like as we were planning on returning to Texas and then COVID hit. While I know we’ll end up in a house, I have always dreamed of converting an open air loft or old church, train station or country school house into a home. You know with exposed brick walls, very few walls and room to move and create whatever my heart desires.

IF YOU COULD VISIT ANYWHERE, ANYTIME WHERE WOULD IT BE AND WHY? This one is kind of a toss up for me – there are so many places I’d like to see. LOL If you asked hubby he’d say Norway in a heartbeat! For me if I was FORCED to narrow it down I’d have to say Italy. Specifically the rolling countryside with all the vineyards or maybe the German country side or the Greek Isles – see I told you I would have trouble borrowing it down.

WHAT IS YOUR FAVORITE HOMEMAKING/ORGANIZING TIP or RECIPE? There are way too many, but recently I was able to teach an old trick to a bunch of new friends.

TELL US SOMETHING ABOUT YOURSELF THAT WE MAY NOT ALREADY KNOW FROM YOUR BLOG. I have never been diagnosed, but am pretty sure I have OCD. I can’t NOT make a bed, straighten a picture or towel, etc…

TELL US A WAY GOD HAS BLESSED YOU AND YOUR FAMILY. I have always believed that we are where we are meant to be at any given time. The perfect example of this is how God has blessed me and my family. We had been living in a teeny tiny town in the middle of nowhere rehabbing that Queen Anne Victorian I mentioned when we were called to help caretake for hubby’s folks. From there we were asked to care take for my aunt in Texas with advanced Parkinsons. It was while we were there that I went in for a well woman exam and ultimately found out I had cancer. I was referred to MD Anderson who went the extra miles to not only save my life, but make me whole again. From there we went to the Pacific Northwest to help my mom and before we knew it landed back in Texas to rehab my grandparent’s house and while we were there I once again needed life altering surgery and I was referred to Dr. Morris at Methodist who saved my life and helped me make the changes to live a whole life again. Each and every time God had placed us where we needed to be in order that I received the care I needed (the oncologist flat out told us I would have died had I not been treated when I was and health care in our teeny tiny town was almost non-existent), blessing me and my family with my life.

SHARE ANY WORDS OF WISDOM OR A FAVORITE QUOTE. There are so many things to be said here, but I’ll leave you with this thought of my favorite positive affirmation and Erma Bombeck’s poem, If I Had My Life to Live Over.

IF I HAD MY LIFE TO LIVE OVER Erma Bombeck, EAT LESS COTTAGE CHEESE AND MORE ICE CREAM: THOUGHTS ON LIFE FROM ERMA BOMBECK
Someone asked me the other day if I had my life to live over would I change anything.
My answer was no, but then I thought about it and changed my mind.
If I had my life to live over again I would have waxed less and listened more.
Instead of wishing away nine months of pregnancy and complaining about the shadow over my feet, I’d have cherished every minute of it and realized that the wonderment growing inside me was to be my only chance in life to assist God in a miracle.
I would never have insisted the car windows be rolled up on a summer day because my hair had just been teased and sprayed.
I would have invited friends over to dinner even if the carpet was stained and the sofa faded.
I would have eaten popcorn in the “good” living room and worried less about the dirt when you lit the fireplace.
I would have taken the time to listen to my grandfather ramble about his youth.
I would have burnt the pink candle that was sculptured like a rose before it melted while being stored.
I would have sat cross-legged on the lawn with my children and never worried about grass stains.
I would have cried and laughed less while watching television … and more while watching real life.
I would have shared more of the responsibility carried by my husband which I took for granted.
I would have eaten less cottage cheese and more ice cream.
I would have gone to bed when I was sick, instead of pretending the Earth would go into a holding pattern if I weren’t there for a day.
I would never have bought ANYTHING just because it was practical/wouldn’t show soil/guaranteed to last a lifetime.
When my child kissed me impetuously, I would never have said, “Later. Now, go get washed up for dinner.”
There would have been more I love yous … more I’m sorrys … more I’m listenings … but mostly, given another shot at life, I would seize every minute of it … look at it and really see it … try it on … live it … exhaust it … and never give that minute back until there was nothing left of it.

 

CHOCOLATE CHERRY DOODLES ~ BLOG 366.186

DO YOU LIKE SNICKERDOODLES? HOW ABOUT CHERRY PIE?  CHOCOLATE?  Who doesn’t like all of those?  We had a difference of opinion on dessert the other day.  I was craving snickerdoodles, but they did seem a bit plain.  Hubby was craving cherry pie and my uncle says you can’t call it dessert unless it involves chocolate. These are perfect for a 4th of July celebration.
So I set about making what will now be known as CHOCOLATE CHERRY DOODLES!  They were supposed to be muffins, but they rise so much they make a much more fun trifle type dessert.
1 1/2 + 1/4 + 1/2 cups sugar
1/2 cup + 2 tablespoons butter, softened
1/2 cup Crisco
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 can Cherry Comstock pie filling
1 ounce unsweetened Baker’s chocolate
  • Heat oven to 375ºF. 
  • Spray DEEP muffin tin with PURE.
  • Cream together 1 1/2 cups sugar, 1/2 cup softened butter, shortening and eggs in large bowl. 
  • Stir in flour, cream of tartar, baking soda and salt until well blended, use your hands when necessary. 
  • Shape dough into 1 1/4-inch balls. 
  • Mix together 1/4 cup sugar and the cinnamon. 
  • Roll into 12 balls and then roll in cinnamon-sugar mixture. 
  • Place one in each slot and slightly flatten.
  • Divide cherry pie filling among the slots evenly.
  • Bake for 20-25 minutes.
  • While baking the cookie dough melt 2 tablespoons butter in a small saucepan.
  • Add the chocolate and blend well.
  • Whisk in sugar until well dissolved.
  • When you remove muffin tin from oven, let cool 5 minutes.
  • Spoon a dollop of chocolate over each muffin slot.
  • Cool 15 minutes.
  • Spoon out 2 slots per bowl and ENJOY! 

Originally posted in 2009, but recently revisited and bringing it forward to the here and now.

CAJUN CAKE ~ BLOG 366.138

Cajun Cake AKA dump cake, which is a rather unattractive description for such a delicious, yet SUPER easy, cake.  

This version is an adaptation from an old cookbook, Cajun Cooking. The flavor has been pumped up by substituting some brown sugar for some of the granulated, as well as adding both PURE vanilla and a pinch of salt, which helps OOMPH up the flavor. The icing recipe has been doubled also.
CAJUN CAKE
2 cups flour
1 cup sugar
1/2 cup brown sugar
2 teaspoons baking soda
1/4 teaspoon salt
16 ounce crushed pineapple with juice
2 LARGE eggs

  • Preheat oven to 350°.
  • Spray an 11×7 baking dish and set aside.
  • Place all ingredients in a large bowl and mix well. 
  • Pour into prepared pan.
  • Bake for 30 minutes.
  • While cake bakes, prepare Coconut Pecan Icing.

COCONUT PECAN ICING
12 ounce can evaporated milk
2 sticks unsalted butter
1 1/2 cups granulated sugar
2 cups packed shredded, sweetened coconut
1 cup toasted chopped pecans
1 teaspoon PURE vanilla
1/4 teaspoon salt

  • Bring evaporated milk, butter and sugar to a boil, reduce heat and cook at a SLOW boil for 10 minutes.
  • Remove from heat. Stir in coconut, pecans, vanilla and salt.
  • Pour hot icing over warm cake; allow cake to cool to room temperature before serving.

CHICKEN BLT PASTA SALAD

This recipe has needed a makeover for years and especially needed a new picture! I posted it 13 years ago when I was hosting a now defunct food blog with a friend and we had many ongoing regular memes, such as Stretch Your Food Dollar.

CHICKEN BLT PASTA SALAD
SALAD
16 ounces macaroni (or your choice)
1 pound of bacon, chopped in small pieces and fried crisp, for garnish
2 cups chopped rotisserie chicken
1 LARGE red onion, chopped
1 bunch green onions, sliced thin
3 cups cherry tomatoes, halved
1 1/2 cups chopped Romaine Lettuce
1 1/2 cups chopped Ice Berg Lettuce
3 cups total shredded Sharp Cheddar and Monterey Jack or flavor of choice
FRESH chopped tarragon, for garnish

  • Cook the pasta according to package directions, drain and cool.
  • In a cast iron skillet, render the bacon until crisp. Remove the bacon to drain on paper towels.
  • In a LARGE mixing bowl, mix together the cooled pasta, chicken, onions, tomatoes, lettuce and shredded cheese.
  • Pour the dressing (recipe below) over the salad and mix well.
  • Cover the salad and place in the refrigerator for at LEAST 2 hours before serving.
  • Garnish with the crisp bacon and fresh herbs before serving.

HERB DRESSING
1 cup DUKES mayonnaise
3 tablespoon Hidden Valley ranch dressing mix
3/4 cups WHOLE milk
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons FRESH chopped tarragon
FRESH ground sea salt and black pepper, to taste
1 pinch red pepper flakes

  • Whisk all the ingredients in a jar.
  • Place the lid on the jar and shake until the dressing is completely mixed.
  • Chill until ready to serve.

NOTES:

  • Add more milk a little at a time until you have the consistency that you want.
  • If you’re in a hurry, you can substitute 1 1/2 cups Buttermilk Ranch dressing.
  • If you plan to have leftovers, toss with lettuce just prior to serving each time.

This post originally ran at 3 Sides of Crazy for these memes:

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam, Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while. Trista over at Southern Fried Mama hosts Tasty Thursday and Joy of desserts hosts Vintage Recipe Thursday.

Originally posted at OKK July 8, 2009
Updated August 31, 2022

RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING

This has been a family favorite for many years and is the first dessert I taught my niece, Amber how to bake with so it has some seriously “sweet” memories 😀

RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING
CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 JUMBO eggs
2 teaspoons PURE vanilla extract
1/4 cup golden rum** SEE NOTE
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

  • Pour rum over raisins and set aside for at least an hour.
  • Preheat oven to 350°.
  • Grease and flour 2-9 inch cake pans or line cupcake tins.
  • In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
  • In another bowl cream together the butter, brown sugar, vanilla and 1 egg.
  • Add additional eggs and beat until well creamed.
  • Add dry ingredients gradually until well blended.
  • Add carrots, pineapple and walnuts until well blended.
  • Drain raisins and fold in last.
  • Pour batter into prepared pans.
  • Bake 1 hour or until toothpick comes out clean.
  • Cool 10 minutes.
  • Invert cakes onto rack and cool completely.

**NOTES:

  • As an option you could soak the raisins in orange juice instead of the rum and then substitute 1 teaspoon maple flavoring for the rum.
  • This recipe also makes scrumptious cupcakes.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
Juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla, beating.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.

Save Room for dessert new badgeOriginally posted 7-26-2010 for OURkRazZykitchen a food blog a friend and I hosted 😀
Update posted 7-26-2022

CHICKEN DIVAN aka CHICKEN DIVINE

I have a genetic disorder. Really, I do. It is just genetically impossible for me to follow a simple recipe!  This started out as me making Chicken Divan from a recent issue of Cook’s Country on skillet suppers, but turned it into something completely different.

This was originally posted on July 7th of 2010, but needed a desperately new and updated picture so here is my revamp of a favorite recipe.

Hubby loved it so much, he ate it for 3 nights in a row with no complaints and renamed it!

CHICKEN DIVAN aka CHICKEN DIVINE
1 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
1 1/2 pounds broccoli crowns, chopped large (optional)
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth (preferably FRESH well seasoned bone broth)
3 LARGE egg yolks
1/2 cup cream sherry
2 teaspoons Lea & Perrins Worcestershire sauce
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste
1 1/2 cups Parmesan cheese
3 + 3 tablespoons butter
1/2 CUP WONDRA flour
1 teaspoon black pepper
1 teaspoon sea salt

  • In a  LARGE ZIPLOC bag combine Wondra flour, 1 teaspoon each sea salt and black pepper.
  • Add chicken pieces to bag, seal and shake to coat well.
  • In a large skillet melt 3 tablespoons of butter.
  • When butter is sizzling add green onions and garlic, cooking a few minutes until garlic is fragrant.
  • Add chicken pieces, generously salt and peppering to taste as you go. Saute’ until cooked through. The seasoning of the chicken as you go enhances this recipe A LOT!
  • IF USING: Clean and rinse broccoli pieces.  In a large sauce pan heat chicken broth and add a vegetable strainer with the broccoli.  Steam until al dente. Reserve chicken broth.
  • Arrange broccoli and chicken on platter and keep warm.
  • Add remaining butter to skillet, scraping bits of chicken from the bottom of the skillet.  Add the chicken broth, sherry and Worcestershire sauce, cooking until slightly reduced.
  • Add heavy cream gradually, whisking all the while.  Cook until starts to thicken.
  • Remove from heat.
  • Add egg yolks, lemon juice and half of the cheese, blending well.
  • Pour sauce over chicken and broccoli.
  • Top with remaining cheese.

BUFFALO CHICKEN MUFFINS

BUFFALO CHICKEN MUFFINS
Yield: 24-30 Muffins

1 recipe of your favorite PIZZA dough or cheat and use a can of Pillsbury Pizza dough
1 bunch green onions, sliced thin
1 pound ROTISSERIE chicken pieces
2 tablespoons butter
1/2 cup Frank’s Original Hot Sauce
2 cups fresh mozzarella

Instructions
  • Saute chopped onions in butter over medium heat. Once transparent, add chopped chicken to heat through.
  • Add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
  • Preheat oven to 400 degrees. 
  •  Prepare muffin tins with non-stick spray or line with muffin papers.
  • Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
  • Spread chicken and cheese evenly across each piece of rolled out dough. 
  • Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. 
  • Slice into 1 1/2 to 2 inch rolls. 
  • Place in muffin tins. 
  • Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. 
  • Serve and enjoy!

HAM & CHEESE ROLLS with CREAMY 3 CHEESE DIPPING SAUCE

HAM & CHEESE ROLLS with CREAMY 3 CHEESE DIPPING SAUCE
1 can Pillsbury refrigerated thin crust pizza dough
8 ounces grated sharp cheddar cheese
8 ounces deli ham, sliced thin
1 egg, beaten
Sea salt
1tablespoon butter, melted
Progresso Recipe Starters Creamy Three Cheese cooking sauce, for dipping

  • Pre-heat oven to 425 degrees.
  • Unroll pizza dough onto a lightly greased baking sheet.
  • Top dough evenly with ham slices and grated cheese.
  • Carefully and tightly roll up dough from the long end into a log; pinching the seam to seal.
  • Slice log into 16 equal pieces.
  • Set each piece cut side-down on baking sheet.
  • Brush dough with beaten egg, then sprinkle sides and tops with  a little salt.
  • Bake 15 to 20 minutes until golden brown and cheese is melted and bubbly.
  • Brush dough with melted butter.
  • Sprinkle with a little more salt.
  • Serve with warm Creamy Three Cheese cooking sauce on the side for dipping.

 

RACING DIP aka KRAB ENCHILADAS, YOU CHOOSE

This is a great dip for ANY tailgate party. Serve it fresh out of the oven… hot and bubbly and served with tortilla chips.

RACING DIP 

2 (8-ounce) packages cream cheese, at room temperature
1 clove garlic, minced
4-5 LARGE  green onions, chopped
1 can Rotel original tomatoes, DRAINED VERY WELL
2 tablespoons sour cream
8 ounces Flaked Krab, chopped small
15-ounce can black beans, rinsed & DRAINED VERY WELL
Frank’s Original Hot Sauce to taste
Sea salt to taste
1 cup Colby-Jack mixed grated cheese
tortilla chips for dunking
  • In a large bowl, soften cream cheese by beating until smooth with an electric mixer. 
  • Add garlic, green onions, tomatoes, sour cream, chicken pieces and black beans stirring by hand until combined. 
  • Add hot sauce and sea salt until you reach desired taste. 
  • Arrange ingredients in an oven safe dish and top with grated cheese.
  • Bake 20-30 minutes at 350 degrees until cheese is brown and bubbly.
  • Serve with chips.
NOTE: Dip can be served cold but we like it best warm.

The leftovers are then perfect for making seafood enchiladas.  

  • Roll into tortillas. 
  • Top with chile verde sauce and more grated cheese.  
  • Bake and enjoy.

SASSY PHILLY CHEESE, or ROAST BEEF JALAPENO or ?? SANDWICHES FOR TAILGATING TIME

The key here is in the dressing.  I have made these with ham and Swiss, different flavors of cream cheese or just plain, roast beef and jalapenos, etc… The flavor combos are endless.  Plus these are the perfect size for football tailgating or Superbowl parties and King’s Hawaiian is now making this bread in a mini sub size which is perfect for those big strapping guys who think the little squares are too dainty for them LOL.

Tonight’s combo is Genoa Salami, oven roast turkey, roast beef and colby jack with plain green cheese for me and the same meats for hubby with baby swiss.

Adapted from  Philadelphia® Cream Cheese Recipe

12 Servings
1 package (12 count) Hawaiian bread rolls or 1 package (6 count) mini sub rolls
1 pound shaved meats
12 slices cheese
1 bunch green onions, sliced thin
1 tub (8 ounces) PHILADELPHIA® Cheese Spread
*1/2 cup butter, melted
*1 tablespoon Worcestershire sauce
*1/4 cup grated Parmesan cheese
  • Cut all rolls in half. Place roll bottoms in 9×13-inch pan*.
  • Layer equal amounts of ham on each roll bottom. 
  • Top with Gruyere and then green onions.
  • Spread a generous amount of the cream cheese spread on top of each roll.
  • Return the tops to the bottoms making sandwiches.
  • In a separate bowl, mix together the butter, Worcestershire sauce and Parmesan cheese. 
  • Pour over your sandwiches, cover with plastic wrap and let sit for at least 20 minutes.***
  • When ready to bake, remove plastic wrap and cover with foil. If you chilled overnight, bring to room temperature before baking.
  • Bake in a preheated 350°F oven for 20 minutes or until warmed through. 
  • Enjoy!

COOK’S NOTES:

  • I use my Lasagna Pan and it works like a charm.
  • CHANGE YOUR overall sandwich FLAVOR by changing the meats and cheeses.
  • You can make these ahead of time and allow them to sit in the refrigerator overnight. 
  • *These ingredients are the key to these delicious sandwiches no matter which flavor combos you use. 

TEX MEX BLT’s minus the Lettuce

These little delights are perfect finger foods for ANY football party or get together with lots of people. They have just enough kick to spark everyone’s appetite for more.  The shells get crispy and the cheesy filling gets gooey and they are soooooo easy to assemble while looking like you spent hours in the kitchen.

You can also vary the flavors for some extra alternative flavor.  (See my notes below) Use your imagination and make up your own combinations.
TEX MEX BLT’s minus the Lettuce  
3-4 packages phyllo pastry cups – thawed  
1 pound bacon, cooked well and crumbled into very small pieces (very fine ground beef/shredded beef) 
1/2 cup shredded Swiss cheese  (today I used a Jack and Skellig Sweet Cheddar combo) 
1/2 cup medium Cheddar cheese 
1 cup mayonnaise (not Low-fat)  
1 can Rotel original, drained REALLY well* (when I use shredded beef I trade this for a 4 ounce can of diced jalapenos that I chop very fine) 

  • Preheat oven to 350 degrees.
  • Blend the mayonnaise and cheeses together.
  • Fold in the tomatoes and bacon.
  • Scoop evenly into the cups (this will fill about 36).  
  • Place on baking sheet and bake for 15-18 minutes or until starting to brown and get bubbly.

*These shells are pretty small so cut any larger chunks of tomato into smaller pieces to make them easier to fill. I did a couple second run through in my mini food processor.

BUFFALO CHICKEN MONKEY BREAD

These disappeared so quickly that I forgot to get a picture of the finished bread. I made them in my lasagna pan so they would all be the same size. You’ll notice a quite a few strike throughs. I changed the original recipe to do each biscuit the same way so you have a flavor medley in each bite and a more even baking color.

BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury
2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
3/4 cup Frank’s Original Hot sauce
1/4 cup Gorgonzola cheese crumbles, crumbled very small 
2 tablespoons ranch dressing
1/4 cup butter, melted
Savory Spice Shop Tableside Garlic Sprinkle
Additional ranch dressing for dipping

  • Heat oven to 375°. 
  • Lightly spray 12-cup fluted tube cake pan with cooking spray.
  • In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  • Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. 
  • Place 1 teaspoon cheese in center of each round. 
  • Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.

  • With remaining 16 biscuits, press and stretch each into larger rounds. 
  • Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken. 

  • Stretch each biscuit into larger rounds. 
  • Place 1 teaspoon cheese crumbles AND 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
  • Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
  • Dip each ball of dough into melted butter; layer cheese and chicken balls in pan, alternating to vary sizes.
  • Dip each ball of dough into melted butter; layer loosely in pan. 
  • Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle.
  • Bake 15 to 20 minutes or until tops of balls are golden brown. 
  • Cool in pan slightly, about 5 minutes. 
  • Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. 
  • Serve bread with additional ranch dressing for dipping.