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Buffalo Chicken Ring Recipe

November 17, 2013 in Cooking and Recipes

I first learned of the culinary amazingness of Buffalo Chicken Rings from a coworker. I took her original recipe and adapted it to match another buffalo chicken fave of mine. The result – simply delicious!

Buffalo Chicken Ring Recipe

Buffalo Chicken Ring Recipe

Ingredients:

  • Cooked Shredded Chicken (2-3 breasts or 1-2 cans)
  • 8 ounces cream cheese,  softened
  • ¾-1 cup ranch dressing
  • Diced celery to taste
  • 2 packages refrigerated crescent rolls
  • Buffalo Wing Sauce – to taste

Optional –-

  • Shredded cheese (inside and/or on top)
  • Ranch dressing, for dipping

Instructions:

  1. Preheat oven to 375 degrees.
  2. Mix chicken, buffalo sauce and celery to taste. (I used appx ½-3/4 of bottle)
  3. In separate bowl, mix cream cheese and ranch together. Add to chicken mixture and mix all together.
  4. On a cooking sheet or baking stone, spread the unrolled crescent rolls out leaving a small circle in the middle.
  5. Place spoonfuls of mixture on the crescent rolls and fold rolls over to form a ring/wreath shape. Press edges to help seal (and reduce running out).
  6. Cook for approximately 15 minutes or until crescent rolls are  browned.  (I used a baking stone and had to cook for closer to 20 minutes so the crescent rolls weren’t doughy.)

Try not to freak out. It’s pretty darn good!

Enjoy!

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Chocolate Chip Cookie in a Mug

February 21, 2013 in Cooking and Recipes

It’s snowing in St. Louis. Do you know what that means? Time for this girl to make some cozy comfort food! How about a Chocolate Chip Cookie in a Mug?!

Chocolate Chip Cookie in a Mug

Chocolate Chip Cookie in a Mug from No. 2 Pencil

Was it easy? You betchur ramekin it was!

How easy?  How about THIS easy:

iI_m48 on Make A Gif, Animated Gifs

Yeah… THAT easy. I made mine in a ramekin rather than a mug. I think this would be PERFECT for serving with a scoop of ice cream. Oh man that’d be DE-LISH. I didn’t have ice cream though… so milk it is.

Chocolate Chip Cookie in a Mug

I’d love for you to visit No. 2 for the full recipe, but I’ll give you my insider scoop.

  • My bottle of vanilla doesn’t do drops so I just opted for a quick splash. It was probably a hair too much, but that’s okay… I like vanilla.
  • My definition of scant might be a touch off. I’d recommend adding your flour a bit at a time to avoid putting too much in.  I think my cookie would have been ROCKIN’ with just a little less flour. It was still good though!
  • I cooked mine for the full 60 seconds, but next time I think I’ll snag it from the microwave at 50 seconds.

All in all, this is a GREAT go-to for when the cravings hit and you’re hunting for a cookie. I think it’s safe to say I can’t be trusted with an entire batch!

I’m currently counting down the minutes until my Slow Cooker Chicken Taco Soup from That’s What Che Said is finished. I haven’t made it before – Can’t wait to see how it turns out!

Looking for new recipes? Check out my Pinterest Foods Board for some ideas to get your creative juices (and appetite!) going.

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{Recipe} How to Make Beer Bread – aka Eat your Alcohol

November 13, 2012 in Cooking and Recipes

Ummm YUM.

I’m about to share one of my favorite, easiest, tastiest recipes with you. I can’t lay claim on all this deliciousness though… I was bestowed this recipe by a horse-loving mentor named Marnie! She was kind enough to let me ride/compete her horses one summer in college… and one evening she served this recipe to me along with vegetable soup.

SHUT THE FRONT DOOR.

okay, back then it was probably more like SHUT THE BARN DOOR… or the stall door… but stay with me here…

Get excited ladies and gents….

I’m ’bout to lurn u sumtin…

That’s right… today I’m showing you…

How to Make Beer Bread

Gather your shtuff:

  • 1 STICK BUTTER
  • 3 CUPS SELF-RISING FLOUR
  • 3 TABLESPOONS SUGAR
  • 1 CAN ROOM-TEMP BEER

Then follow these very difficult instructions that will test your culinary prowess (note the sarcasm):

  1. Spray loaf pan with nonstick spray
  2. Melt the stick of butter and pour HALF into loaf pan. Swish around. Yes, swish is my highly-technical term.
  3. Combine all other ingredients in bowl and mix. Note… I’d pour the beer in slowly. Less foam is a good thing.
  4. Pour batter into pan.
  5. Pour last half of butter over batter.
  6. Bake at 350 for 1 hour.

Yup…. It’s that easy!  Seriously.  Most days I flail about in the kitchen… but this.  THIS I can make.

The best part is the way your house will smell – freshly baked bread with a hint of beer.  …and in my book. That’s just fine by me.

Give it a go!  This recipe is just in time for chili season and good ol’ fashioned vegetable soup. I think I just felt my heart smile.

Enjoy! Would love to hear from you if you give it a shot. Leave a comment here or drop me a line on Facebook!

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Monday The DIY Showoff | Craft-O-Maniac | Lines Across | Skip To My Lou Tuesday Home Stories A2Z | Tip Junkie | Coastal Charm | My Uncommon Slice of Suburbia | Not Just a Housewife Wednesday Southern Lovely | Primitive & Proper | Ginger Snap | Someday Crafts Thursday Live Laugh Rowe | House of Hepworths | Stone Gable | Shabby Creek Cottage | 52 Mantels Friday Crafty Scrappy Happy | Miss Mustard Seed | Shabby Nest | See Vanessa Craft | Remodelaholic | 504 Main | Sassy Sites | Redoux Saturday Funky Junk | Tatertots & Jello Sunday Nifty Thrifty Things | Under the Table & Dreaming

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