Chicken Alfredo Lasagna Roll Ups
– Lasagna Noodles
– Alfredo Sauce
– 4 boneless chicken breasts
– Mozzarella Cheese (this is what my husband likes!)
– Baking dish
Instructions: Cook the chicken fully. Once done, use your food chopper (I have one from Pampered Chef) to shred up the chicken. Cook your lasagna noodles fully. When they are done, drain them and use COLD WATER when rinsing so they do not stick to each other. Lay them on a plastic prep mat or paper towel, flat.
Preheat oven to 350 degrees. Pour ½ cup of your alfredo sauce on the bottom of your baking dish.
Using a spoon, spread alfredo sauce on each noodle, being careful not to use too much!
Add your chicken and spread on each noodle.
Finally, sprinkle your mozzarella cheese on each one.
You are now ready to roll them up! Carefully roll up the noodles like a pinwheel. Place each one seam side down in your baking dish.
Once they are all in the baking dish, pour some more alfredo sauce over top of all of them and sprinkle some more cheese on top of the sauce. Bake for 30 minutes.
Cheesecake Factory Buffalo Chicken Blasts
-Blue Cheese Dressing
-3 or 4 Boneless Chicken Breasts
-3 to 4 eggs
Instructions: Cook the chicken fully. Once done, use your food chopper (I have one from Pampered Chef) to shred up the chicken. Put in bowl, mix in hot sauce (I never measure), and set aside. Break open eggs and place in a bowl. Beat until mixed. On a cookie sheet or plastic prep mat (LOVE mine from Pampered Chef!), place a few wonton wrappers. On each one in the middle, put your chicken and cheese in the middle. Fold the wrapper over so it is shaped like a triangle. Use a little bit of water on the edges to get the edges to stick and stay closed. Using a sauce brush, brush egg all over the folded wrapper. Now, coat the wrapper with breadcrumbs well. Now you are ready to deep fry. You can place 2 or 3 in your deep fryer basket (depending on the size). Fry until golden and crisp. Serve with blue cheese dressing.
Eggless Cookie Dough
– 1 1/2c Brown Sugar
– 1 stick softened butter
– 1 tsp Vanilla
– 1/4c milk
– 2c Flour
– Pinch of salt
– Chocolate Chips
Instructions: I use my mixer for this, but you can also use a bowl. First, start by mixing the brown sugar and butter together until it is smooth. Next, mix in the milk and vanilla. Slowly put in the flour until blended well. Add your pinch of salt and as many chocolate chips as your heart desires! You can refrigerate it for a couple hours, but I can’t help but to dig right into it after I make it! If you like frozen yogurt, you can also mix in plain yogurt and freeze for egg-less cookie dough yogurt!
Our Week Dry Erase Frame
– 8 Opening Picture Frame (Got mine at Walmart for $9.97)
– Scrapbook Paper
– Letter Stickers
– Dry Erase Markers
Instructions: Cut 8 pieces of scrapbooking paper to 4×6 size to fit the frames. I used Red and Black to match my kitchen. I labeled each one a day of the week and added a “Our Week” one also. Place all the pieces into each frame in order and put the back on. Hang it on the wall and use dry erase markers to plan your week!
Easy Microwave Clean
I was surprised at how easy this was!
– Measuring Cup
– Glass Bowl
Instructions: Measure 1 cup of vinegar and pour into your glass bowl. Then take one cup of hot water and pour it in your bowl also. Place the bowl in your microwave and turn it on for 8 minutes. When it is done, carefully remove the bowl using potholders or an oven mitt. Wipe the inside of your microwave clean with a damp rag, sponge, or towel.
Pop Bottle Top Sealer
-Plastic Pop Bottle
Instructions: This works well for chocolate chips, powdered sugar, etc. Cut off the top of the plastic pop bottle, near the top. Make sure the lid is removed from the bottle. Take the top of the bag you are using to seal and slip it under the piece of bottle you just cut off, pulling it thru the pour spout of the bottle. Fold bag over the side of the spout. Replace lid over the bag and you have it sealed!