(I will take a pic the next time I make it)
8oz Seashell Pasta
1 cup Mayonnaise
1 cup Kraft Coleslaw Dressing
2 cups total of Red Grapes (halved), Apples (diced)
2 tablespoons each of chopped onion and celery
1 drained (20oz) can Pineapple Chunks or 1 (8oz) can Pineapple Chunks (halved)
2-3 cups Cooked Chicken (diced)
1-2 tsp Black Pepper
Mix Mayo and Dressing together, add Pasta and stir till combined. Add remaining ingredients and stir till everything is coated in the dressing mix. Chill for 2-3 hours and serve.
Sunday, October 6, 2013
1 1/2 cups Warm Water
2 1/4 tsp active dry yeast (1 package)
2 Tablespoons Dark Brown Sugar (light can be used also)
1 Tablespoon Honey
1 Tablespoon Melted Butter
3 cups All Purpose Flour
1-2 tsp Salt
1 Cup Bread Flour
6 Cups Water
5 Tablespoons Baking Soda
4 Tablespoons Melted Butter (you can use more or less)
Sea Salt, Cinnamon Sugar (whatever toppings)
In a mixing bowl add warm water brown sugar and honey. Add yeast and stir for just a second, let set for 10 minutes.
Then add butter, and slowly begin to add flours (add salt while adding flour). Turn mixer onto speed 2 and stir until dough comes away from the edges.
Turn dough out onto a floured surface and gently knead into a ball, put dough in a well greased bowl, spray dough lightly with cooking spray. Cover with a damp towel and let rise in a warm area for 1 hour or 1 1/2 hours.
Punch down and knead for a minute or two, using your hands roll into about a 2-3 inch log, cut into about 12 pieces. Cover and let rest for 5 minutes.
Heat water to boiling, add baking soda and dissolve.
Roll each piece of dough out into 1/2 inch thick logs, and cut 1 inch pieces (or however big or small you would like). Keep dough covered to keep from drying out.
Add about 10 pieces to the boiling water/soda and pouch the dough for 10-20 seconds. Using a slotted spoon (or something similar, I use a wire basket) take the dough out and put it on a well greased baking sheet with aluminum foil.
If only wanting Salted Pretzel Bites, sprinkle some salt on before baking.
Bake at 450 degrees for 8-10 minutes.
Coat pieces with melted butter and salt, or cinnamon sugar, etc... (to taste)
And bake for another 2 minutes.
You can even make cheese dips, etc to go with them.
By: Melissa Frederick
- Preheat oven to 350 degrees farenheit
- Cook Rigatoni Pasta according to package
- Use a light coat of cooking spray on casserole dish
- Mix Shredded Buffalo Chicken, Ricotta, Ranch Dressing, 1/2 cup Cheese, and Pasta
- Pour into casserole dish
- Top with the rest of the shredded Cheese
- Place in oven, cook for 25 mins
- After 25 mins, broil for 2-3 mins or until cheese is slightly browned
Notes: You can slowcook the Buffalo Chicken (6-8 frozen tenders in the crockpot, add packet of Hidden Valley Ranch, and a 12 oz bottle of Franks Buffalo Sauce (I don't use the whole bottle) and cook on high for 6 hours or low for 8 hours, then shred when finished cooking) (You can also cook your chicken on the stove and shred it and add the ranch seasoning packet and buffalo sauce, to taste)
Notes: You can also take the Shredded Buffalo Chicken and make sandwiches out of it!
*The original recipe came from Dreamingallday.com*