Cinnamon Roll Waffles

So I am sure most of you have already seen these and even tried them, but I had to try them myself! Yup, it is a winner! Instead of having to wait for cinnamon rolls to bake in the oven, now you can have them fast form the waffle maker, maybe even for a special occasion. Just remember when you are eating them that you are eating cinnamon rolls, not waffles!:)

Cinnamon Roll Waffles

Ingredients:

• Pillsbury (or any brand really) cinnamon rolls

Directions:

1. Separate cinnamon rolls, place a few at a time in waffle maker (probably around 3), let cook all the way through. Top with enclosed icing. Savor the goodness!

Crunchwrap Supreme

My favorite item at TacoBell is their Crunchwrap Supreme and this homemade version turned out awesome! It was such a quick recipe and I had a blast making them; something about wrapping the tostada up with another tortilla was fun and easier than expected.  Hope you like them too!

Crunchwrap Supreme

Ingredients:

• Large (burrito-style) flour tortillas
• Tostada shells 
• Ground beef
• Sour Cream
• Queso (nacho cheese)
• Shredded cheddar cheese
• Shredded lettuce
• Taco seasoning
• Diced tomatoes

Directions:

1. Brown beef in a skillet, then add taco seasoning (according to package directions). Set aside.
2. Microwave the flour tortillas, one at a time, for about 10-15 seconds (this makes wrapping easier). 
3. Lay out the flour tortilla, spoon some queso into the center of the tortilla (about the size of the tostada), top with seasoned beef. Place tostada on top of the queso/beef.
4. Top tostada with sour cream, shredded cheese, lettuce, and diced tomatoes.
5. Starting with the bottom of the tortilla, fold the edge up to the center. Continue to do so in a clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. 
6. Spray a frying pan with cooking spray. Place Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Enjoy!

Source: Adapted from Culinary Couture.

Chicken & Wild Rice Soup

So I really need to get a good camera so that my pictures actually make the food look good, not to mention more professional. My iPhone camera will have to do for now. Plus I probably should learn how to present my food better too; all in due time I hope. Anyway, this soup is one of my favorites, I crave it often! I got this recipe from my best friend Katie, who I believe got it from her sister, so thanks Sarah!  

Chicken & Wild Rice Soup

Ingredients:

• 2 cans Cream of Chicken soup
• 2 cans Chicken Broth
• 1/2-3/4 can water
• 1 box Rice-a-Roni Long Grain & Wild Rice, cooked
• 1 packet dry Chicken Noodle Soup mix
• Shredded chicken (amount is to your liking--I used about 2-3 chicken breasts)

Directions:

1. Once rice and chicken is cooked (and shredded), combine all ingredients in a pot on the stove and heat until warm throughout. 

Easy as that!

Poppy Seed Chicken

OK, so this is an absolute favorite in the Wright home! We love this and everyone else who has tried it has loved it too! We have it often because of how good it is.  What can I say, The Girl Who Ate Everything is the best. I basically get all my recipes from her, ha ha. Hope you like it as much as we do! 

By the way, sorry for the lack of a final picture, we couldn't wait to eat it:)

Poppy Seed Chicken

*Pictures shown above is half the recipe below.

Ingredients:

• 4-5 chicken breasts, cooked and shredded
• 1 C sour cream
• 2 (14.5 oz) cans cream of chicken soup
• 2 C crushed Ritz crackers (about 1 1/2 rolls of crackers)
• 1/2 C melted butter
• 1 Tbsp poppy seeds

Directions:

1. Preheat oven to 350 degrees.
2. Boil raw chicken breasts with salt and pepper until done. Shred chicken with fork or in food processor with spade blade. Place shredded chicken in a 9x13 casserole dish.
3. Stir together the chicken soup and sour cream. Pour over the chicken.
4. In a separate bowl, stir together the crushed crackers, poppy seeds, and melted butter. Sprinkle over the chicken and sauce. 
5. Bake for 30 minutes, until the top of the casserole is browned and the sauce is bubbly. Serve over rice. 

Source: Adapted from The Girl Who Ate Everything.

Spaghetti Squash

Spaghetti Squash is a great alternative to regular spaghetti when trying to eat healthier or when you just want to add more veggies to you diet. It amazes me how squash turns into little spaghetti noddles. This healthy meal is super easy and requires minimal effort. 

Spaghetti Squash

Ingredients:

• Spaghetti Squash
• Spaghetti Sauce

Directions:

1. Preheat oven to 375 degrees. Cut squash lengthwise and scrap out seeds. Peirce with fork and season with salt, pepper, and Italian seasonings. 
2. Cover with foil and bake for 1 to 1 1/2 hours cut side up. You don't want it to be crunchy or soggy when you scrape it out. Once cooked, let cool for a few minutes then scrape out the squash with a fork.
3. Heat spaghetti sauce and serve or squash noodles. 

Source: Adapted from The Girl Who Ate Everything. 

Grandma Noodles

So this dish may seem a little different but it is comfort food! My grandma was the one who started this recipe and she would make homemade noodles and all. She would make this every General Conference and we absolutely loved it, its a tradition that is still kept today. Andrew likes to think of it as chicken noodle soup with mashed potatoes instead of potato chunks. 

Grandma Noodles

Ingredients:

• 8-10 oz egg noodles
• 3 cans chicken broth
• 2 chicken bouillon cubes
• 4-5 potatoes
• 2 chicken breasts, shredded

Directions:

1. Boil chicken breasts, until cooked all the way through. Shred with fork or in food processor with spade blade. 
2. Meanwhile peel and boil potatoes. Once tender, drain and return to pot. Add butter and milk to potatoes and mash. Set aside. 
3. Add bouillon cubes to chicken broth and heat in pot. Add egg noddles to broth and cook till soft. Add in shredded chicken.
4. Scoop potatoes in bowl and add noodles and broth over potatoes. Enjoy!

Homemade Thin Mints

Alright, so who doesn't love girl scout cookies?! Well here is a homemade version of Thin Mints that turns out pretty good from Averie Cooks! It only requires four ingredients and no baking involved, does it get better than that?! This recipe will probably take you no longer than 15 minutes. It's best when you let the cookies sit in the fridge or freezer for a little bit to allow the chocolate to set and I like them best when they are cold; it makes a big difference! Enjoy!

Sorry they aren't the prettiest looking cookies! I'll do better next time:)

Homemade Thin Mints

Ingredients:

• 18 Ritz crackers
• 1 C semi-sweet chocolate chips
• 1 Tbsp vegetable shortening (keeps chocolate smooth)
• 3/4 tsp peppermint extract (give or take)

Directions:

1. Line baking sheet with wax paper. 
2. In a shallow microwave-safe bowl, combine chocolate chips and shortening and heat on high for 1 minute then stir. Continue to heat for 10 seconds at a time, stirring between heating, until melted. 
3. Add peppermint to melted chocolate (add slowly until you reach your desired peppermint taste).
4. Add 1 cracker to melted chocolate, coat it, and remove to wax paper. Continue coating with all crackers. Place in fridge or freezer until chocolate is set.

Source: Adapted from Averie Cooks