As soon as this recipe in my google reader I said yum out loud. Adam asked what I showed him the picture and he said that does look awesome. I had some buffalo sauce in the fridge that needs a use so I used most of it up on this dish.

This was some of the BEST chicken I have had in a long time, it was SOOO flavorful and the blue cheese really gave it a pop. I cannot wait to make this again!

Adam and I are NOT spicy people so we brought the heat down of this recipe.

Stuffed Buffalo Chicken (Inspired From: Love Deliciousness)

• 2 chicken breasts
• 1/2 c. Blue Cheese crumbles
• 3/4 c. Ranch Dressing
• 1/2 c. Franks Red Hot (I used Buffalo Sauce one)
• 1/2 c. Panko Bread Crumbs
• 1/3 c. shredded colby jack cheese

Preheat oven to 375. Spray baking dish with Pam.

Mix ranch dressing and franks red hot, marinate chicken for desired amount of time, we did about 25 minutes.

Cut slit in the side of chicken breast and stuff with blue cheese crumbles.

Dip into franks/dressing mixture then dip in bread crumbs.

Bake in prepared pan for 35 minutes. Turn oven up to 400 and top with shredded cheese.

Bake until done through.

Enjoy!!

When I started making the pumpkin bread pudding, I wanted to use up all my jasmine rice I had enough to double the recipe but decided to make a vanilla-cinnamon version as well.

I have to say I liked the vanilla better, I loved the flavors and reminded me of my families recipe that I have yet to get my hands on.

Vanilla Bean Rice Pudding (Adapted From: Picky Plate)

• 3 Cups cooked jasmine rice
• 2 ½ Cups 2% milk
• ½ Cup granulated sugar
• ¼ Cup brown sugar
• 1 teaspoon cinnamon
• 3 fresh vanilla bean

Place cooked rice, milk, sugar, brown sugar, and cinnamon into a medium dutch oven or heavy bottom pan over medium low heat. Stir to combine.

Split vanilla beans in half length wise and scrape out the seeds with the back of the knife. Add seeds and split bean into rice mixture; stir to combine.

Let rice simmer for 15-20 minutes or until thick and creamy. Before serving discard vanilla bean halves.

As soon as I saw this on Picky Plate I knew I wanted to try it, I had a little bit of pumpkin the fridge that was dying to be used up. And also had a half a bag of jasmine rice that I bought way to long ago and haven’t used.

I decided to give it a whirl tonight. Although I did not enjoy the pumpkin I enjoyed the vanilla, and Adam loved the pumpkin!

Spice Pumpkin Pie Rice Pudding (From: Picky Plate)

• 3 Cups cooked jasmine rice
• 2 ½ Cups 2% milk
• ¾ Cup prepared pumpkin puree, such as Libby’s
• ½ Cup granulated sugar
• ¼ Cup brown sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon kosher salt
• 3 inch cinnamon stick
• 1 fresh vanilla bean

Place cooked rice, milk, pumpkin, sugar, brown sugar, cinnamon, salt and cinnamon stick into a medium dutch oven or heavy bottom pan over medium low heat. Stir to combine. Split vanilla bean in half length wise and scrape out the seeds with the back of the knife. Add seeds and split bean into rice mixture; stir to combine. Let rice simmer for 15-20 minutes or until thick and creamy. Before serving discard vanilla

Last night after dinner I was craving a chocolate chip cookie, I had just bought some chocolate chips and decided it had been too long since I had made a plain old chocolate chip cookie. I still haven’t found my ultimate chocolate chip cookie recipe so I tried a new one.

I was rather disappointed in the recipe, they were VERY flat. If I was to try them again I would chill the dough before baking. They had great flavor just were too flat and crisp for me.

So I am still on the search for the ultimate chocolate chip cookie recipe, please leave a comment with your favorite.

Our Favorite Chocolate Chip Cookies (From: Smitten Kitchen, Originally From: The Great Book of Chocolate)

•  1/2 cup (100 grams) granulated sugar
• 1/2 cup (120 grams) firmly packed light brown sugar
• 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 1/4 cups (175 grams) all-purpose flour
• 1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
• 1 1/2 cups (200 grams) semisweet chocolate chips
• 1 cup (130 grams) walnuts or pecans, toasted and chopped (I omitted)

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days

I am working the late shift this week and we are going out of town so simple dinner week!

Monday: Corn and Kielbasa Chowder
Tuesday: Autumn Pork Chops
Wednesday: Lo Mein
Thursday: Grab dinner on the way out of town
Fri-Sun: Out of town