Week 22- BBQ Chicken Roll Ups (no recipe) So… this was one of those items that came out just OK. Not great, but not bad either. I actually made these because I couldn’t think of anything that I REALLY wanted to eat. I made these 2 ways… one with refridgerated dough sheets (Pilsbury), and the other with homemade pizza dough. I used my slow cooker BBQ chicken recipe, cut in half. Basically, when I make the BBQ Chicken I always have a ton left over, and I thought this would be a quick and easy way to use it up. I laid out the dough flat, covered it with the shredded chicken, then rolled it up. I baked both of them in the log shape. After it’s done baking I sliced them into “pinwheel” slices. The Pilsbury one worked, but the pizza dough didn’t cook all the way through. Soooo… that’s why there’s no recipe link for this week. There are a few things I’ll do different if I use the pizza dough for this recipe again. I might precut the “pinwheel” shapes, for one. Week 23- Salted Pretzel Rolls Oh. Em. Gee. I love these pretzel rolls. Seriously. Love. They’re pretty much soft pretzels, only in roll form. I put a pile of slow cooker pulled pork on one this week. The extra rolls are def being turned into cheeseburger buns and grilled cheese sammiches. No joke. The only downfall to these delish things is the calories (about 294 per roll). **Insert sad face here** The recipe is slightly adapted from Bake Your Day. Did you know that if you boil 3 quarts of water then toss ¾ cup of baking soda into that water it’s going to fizz up (almost double), pour over the sides of your pot (which you thought would be large enough), and make quite a mess of your electric stove top? Because it will. Not that I found THAT out the hard way or anything. 😉 I ended up starting the boiling over again, and only used 2 quarts of water & ½ cup baking soda. No overflow the second time around! I should mention that my rolls didn’t get a pretty all-over brown, I think they needed more splashing in the pot while they boiled! Other than that… the only thing I would do different is to make these smaller. Maybe do 10-12 instead of 8, because they are pretty big (and calorie filled). Week 24- Spicy Sausage Dip & Baked “Pita” Chips Not much to say about the Challenge for this week. I was feeling REALLY lazy on Sunday, and Hubs requested “snack food” to nibble on while he was watching the final day of the US Open (golf). Have I ever mentioned that I don’t like golf? Just in case you wanted to know. I made the sausage dip and didn’t really think about how much it would actually make. HA! It was a huge bowlful, but totally worth it. The recipe was adapted from the Velveeta website. The “pita” chips are actually flatbreads cut into pieces and baked. I’m totally addicted to the Stacy’s (brand) Pita Chips, and wanted to make some with fewer calories and no preservatives. These are close, but def not the same. It’s close, and probably worth it because (assuming I did the calorie count right) there are almost 30 calories less in the ones I make. The Pita Chip recipe was adapted from All Recipes. OH, the picture has a bit of coarse sea salt sprinkled on top to make the chips look prettier. Week 25- Taco Buttermilk Biscuit Bread Ok… I know you’re probably thinking “ANOTHER quick bread? Seriously?” Well… Yes. I made another quick bread. I had a couple of different reasons. 1: I love bread. 2: Hubs was gone all week on a business trip, and I didn’t want to cook a full meal for myself. 3: I love bread. The dough recipe was adapted from Two Peas & Their Pod. Not that I have a problem with plain bread, but I figured if I was going to use it for the New To Me Challenge I needed to change it up a little bit. So I added some homemade taco seasoning and Jalapeno cheddar cheese to it! Hubs likes spicy food so I figured that this would be right down his alley when he gets home. The taco seasoning & jalapeño cheddar add a nice flavor, and just a little kick. I think next time I might add more seasoning (maybe another tablespoon) and probably a little bit of hot sauce to give it an extra kick for Hubs. Confession: after I tried a slice I really wanted to turn it into French toast and have some steak and eggs. Fat kid in the house. After I baked this loaf up… I realized that I had a TON of buttermilk leftover. What’s a girl to do? Bake another loaf! Only this time I used some homemade Italian seasoning and sharp white cheddar cheese. It was just as good. It wants to be eaten with a HUGE plate of chicken parm. The before and after pictures are of the Italian Herb & Cheddar Bread because I forgot to take some of the Taco Buttermilk Biscuit Bread! That wraps up my New To Me Cooking Challenge for June! Happy Cooking/ Baking/ Making/ Eating! -Hey Waitress!!