This recipe is delicious! At first I wasn’t going to add the chopped black olives, because I am not really a fan. The good news is that I decided to leave them in. I am so thankful I did. You don’t taste the olives at all. They are actually there for the added saltiness that is needed to bring the recipe together. As much as you might want to leave them out or any other ingredient in this recipe I wouldn’t, unless you are allergic to something then leave it in! You won’t regret making these.
My tip on these would be to make the filling up a few days ahead because the longer they hand out the better the flavor. I found that not only can you make it up on the weekend if you need it during the week but you can keep the filling in the refrigerator and just make a roll when you are in the mood or have guest coming over. This makes enough to feed a lot of people!! I would say at least 48 pinwheels Enjoy!
- 1 package (8 ounces) neufchatel or cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup picante sauce
- 2 tablespoons taco seasoning
- Dash garlic powder
- 1 can (4-1/2 ounces) finely chopped ripe olives, drained
- 1 can (4 ounces) chopped green chilies
- 1 cup (4 ounces) finely shredded cheddar cheese
- 1/2 cup thinly sliced green onions
- 8 flour tortillas (10 inches)
- In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions.
- Allow to set for at least 24 hours before you are ready to use the spread.
- Spread about 1/2 cup on each tortilla.
- Roll up jelly-roll style; wrap in plastic.
- Refrigerate for at least 24 hours. Slice into 1-in. pieces.
Original Recipe Source
Through Pinterest I found this recipe, and I am in love with it. It’s not that it’s anything extraordinary, but it’s fun, easy, inexpensive, visually impressive, and a great way to use up leftovers. Saturday night we had spaghetti for dinner. I just used spaghetti sauce out of the jar. I was short on time, and let’s face it… its easy!
I had remembered seeing this recipe on Pinterest and I decided to make a little extra spaghetti up to give this recipe a try. Admittedly I was a little intimidated at the idea of ‘braiding’ the bread, but in truth it’s really not braiding more like laying lol! I can handle that! I have included the original link so that you can see the step by step pictures the original poster posted. The original recipes comes from the Rhodes bread recipe book.
My Variation of Ingredients:
- 1 jar of spaghetti sauce (I used the store brand 4 cheese)
- 1 small package of spaghetti noodles
- 8 oz. package of mozzarella cheese
- 1 loaf of frozen bread (Rhodes, or Bridgford)
- 1 egg
- 2 TBS Parmesan cheese
- Dry parsley
- ½ tsp. Garlic powder
My Variation Directions:
**Using Left Over Spaghetti** I used leftover spaghetti which already had sauce on it. I weighed out 14oz of spaghetti with the sauce already on it. I added an additional 1 cup of spaghetti sauce to the left over spaghetti and mixed it in well. This will help prevent the spaghetti from drying out as its baking. You will want to make sure your spaghetti is very saucy. I also took a knife and fork and cut the spaghetti into 1 inch pieces to make sure it would work easier with the dough and serving it.***
I recently saw this recipe online. I knew I had pretty much everything on hand so on a whim I made up a pitcher full. The recipe is delicious but dare I say it had a bit too much chocolate in it. I thought the flavor was a bit overwhelming.
Next time I make it, and believe me there will be a next time, I would only add a ½ cup of unsweetened cocoa powder. It’s not that it was a good overwhelming chocolate flavor but more of a bitter chocolate flavor. I loved it don’t get me wrong, but I would just tweak it next time.
The only change I made was leaving out the monk fruit and using stevia instead. I don’t even know where I would find a monk fruit but I certainly didn’t have any on hand. I think what’s great about this recipe is the base of the recipe. You could really do so many things with it. The basic premises is making a dessert smoothie that is a dessert and healthy at the same time.
I think you could change the coca powder to PB2, use a banana pudding or a vanilla, change the powdered milk to an almond or coconut milk and use more ice and even add a bit of vanilla or almond extract to give it a whole new flavor. So many options to make this recipe pop!
- 1 1/2 cups cold water
- 1/2 cup plus 2 tbsp. unsweetened cocoa powder
- 3 tbsp. fat-free milk powder
- 5 tbsp. instant sugar-free chocolate pudding
- 12 packets monk fruit powder, stevia, or Honey (Thanks Alison)
- 6.5 cups ice, crushed or cubed
- Add all ingredients to blender and blend on low for 30 seconds, then on high for 30 seconds.
- Add half of ice to blender. Start blending on low, then slowly increase speed. Add remaining ice and blend on low, then slowly increase speed.
As a southern girl I have grown up on sweet tea. I know a lot of people have grown up on hot tea but not down here. Here it’s all sweet tea. I love sweet tea. I love it better than soda and anyone who knows me knows that’s saying a lot.
When I found this recipe I was so excited because I forgot how important the baking soda is for sweet tea. It’s important because it keeps the tea fresh and crisp and adds a nice flavor to the tea. If you have never had a glass of good sweet tea let me highly recommend you giving this a try.
- 5 Family size tea bags
- 4 cups boiling water
- 12 cups cool water
- 1 1/2 – 2 cups sugar.
- 1/4 teaspoon – Baking Soda (this IS the SECRET Ingredient!!)
- Sprinkle baking soda into a plastic or glass pitcher
- Add Tea bags to the pitcher/baking soda,
- Pour Boiling water over tea bags,
- Cover and allow to steep for 15 minutes.
- Remove and toss out Tea Bags,
- Add Sugar and Stir until completely dissolved.
- Add Cool Water.
- Refrigerate until cold and ready to drink.
- Serve over ice,
Original Recipe Source
I really enjoyed this recipe. To my surprise, it has a very nice parmesan cheese flavor. I find that parmesan can be a tricky ingredient. Either it is too mild, and you can’t taste, or it’s so over powering that it takes over the meal. As for this recipe, it’s just right. You can taste the parmesan, but the chicken shines through equally. The only drawback to this recipe is that it can be time consuming, so unless you have a few hours I wouldn’t suggest tackling it. At least for me I take chicken breast and cut it into tenders, which I find to take forever. It’s probably more that I just hate to do it, yet I am too cheap to buy them already cut… go figure? Never the less the recipe is excellent and one I will make again in the future. Thank you Susie for the great recipe.
- 1 1/2 lbs boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 3 large eggs
- 1 cup seasoned bread crumbs
- 1/2 cup grated parmesan cheese
- 1 stick of margarine
- 1/2 cup of olive oil
- Cut chicken into strips.
- Combine salt, pepper and flour in a large zip lock bag and shake
- Beat eggs with 1 tablespoon water on a plate.
- Combine the bread crumbs and parmesan cheese in a medium bowl.
- Add chicken pieces to zip bag with flour mixture and shake until the pieces are covered
- Dip each chicken piece in the egg mixture and then roll the chicken in the bread crumb cheese mixture. Repeat until each piece is coated
- Heat margarine and olive oil in a large saute pan on medium low heat.
- Cook until cooked through.
- Add more butter and oil as needed to the pan.
I found a recipe through a recipe website that I found interesting. After reading about 100 reviews and taking everyone’s suggestion and complaints into consideration I took the same recipe and tweeks it with all the suggestions and a few of my own. It turned out AMAZING the flavor is tangy, and vey rich. Everyone was raving about this delish bird. The chicken turned out so moist and flavorful. The first thing I heard was wow something in the kitchen smell so tangy! Not only does it taste good, but makes a nice presentation on a plate too.
- 3-4 boneless chicken breast halves
- 1 cup mayonnaise (Hellmanns seems to work better than Kraft)
- 1/2 cup grated parmesan cheese
- 1/2 teaspoons seasoning salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 tablespoon honey dijon mustard
In a food processer, combine mayonnaise, mustard, cheese, and all the spices. Spin until everything is well blended
Spread over cleaned dried chicken breast, bottom first, then the tops
Cover with platic wrap and refrigerate for 2 hours
Remove plastic wrap and bake on 375 degree for
45 minutes or until chicken is cooked through
My family and I love coconut crusted shrimp so when I found this recipe I knew we were going to love it. Not only is it fantastic it’s earth shaking! I had this horrible feeling that the recipe would be sweet since you use sweetened coconut flakes, but frying it takes away the sweetness of the coconut. You are left with a little sweet, but nothing to be concerned with. I absolutely love this recipe and so did everyone else in my family. YUMM-O!
I must admit that I wasn’t sure about the Spicy Apricot Sauce I tried it right after I made it and I didn’t think it was that great. When I tried it was the chicken I loved it. Everyone else admitted that they were unsure about the sauce also until they tried it and everyone thought it was fantastic!
- 1/2 cup cornstarch
- 3/4 teaspoon salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon fine grind black pepper
- 3 large egg whites
- 2 cups (possibly more) shredded sweetened coconut
- 1 1/2 lbs chicken tenders
- vegetable oil (for frying)
- Mix cornstarch, salt, Cayenne Pepper and Black Pepper in shallow bowl; set aside.
- Beat egg whites in medium size mixing bowl until frothy.
- Place coconut in a shallow bowl.
- Dredge chicken tenders in cornstarch mixture; shake off excess.
- Dip chicken in egg whites, then press chicken into coconut.
- Turn over and press into coconut again to coat both sides.
- Heat oil in heavy skillet (oil should be about 2 inches deep – add more oil if needed) or deep fat fryer to 350º F.
- Add chicken to the hot oil in batches.
- Deep fry until cooked through, about 2 to 3 minutes.
- Drain. Serve hot with Spicy Apricot Dipping Sauce.
Spicy Apricot Sauce:
- 1 cup Apricot Preserves.
- 2 tablespoons cider vinegar.
- 1-2 teaspoons hot pepper sauce.
- 1 teaspoon chili powder.
- 1 clove garlic, minced.
For Spicy Apricot Sauce Mix all ingredients together