{Recipe} Sriracha Chicken Caesar Sandwiches

I'm obsessed with Noodle and Co.'s spicy chicken caesar wrap. It's like crack, especially with the wonton chips. I found a recipe online for chicken caesar sandwiches, and I wanted to see if I could make my own version of N&C's wraps, without the mess.

Sriracha Chicken Caesar Sandwiches
Adapted from Chef in Training

Sorry, no picture today! They were scarfed down before I could snap a picture.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 to 2 cups Caesar dressing (I used Cardini's)
• 1/2 cup shredded Parmesan cheese
• 2 teaspoons of dried parsley
• 1/2 teaspoon ground pepper
• 2 cups shredded romaine lettuce
• 12 slider buns or 4-6 regular sized hamburger buns
• Sriracha, to taste
• Wonton strips

Directions

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4 to 6 hours.
2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Shred chicken, either by hand or in a stand mixer.
3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley and pepper over the top. Stir until mixed evenly. Add Sriracha to taste.
4. Cover and cook on high heat for 30 minutes or until mixture is hot.
5. Mix chicken with wonton strips and romaine lettuce. 
6. Heat up buns in oven or microwave.
7. Add a scoop of chicken mixture to buns.
8. NOM.

{Recipe} Cake Batter Pudding Cookie Bars

I will admit, I am a cookie addict. Chocolate chip cookies, sugar cookies, cookie cakes, you name it, I'll probably eat it. So when I found this recipe for a cake batter pudding cookie bar (say that five times fast!), I couldn't wait to try it.

Ingredients

• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 (3.4 oz) box INSTANT vanilla pudding mix, dry
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 2 eggs
• 1 teaspoon baking soda
• 3/4 cup yellow cake mix
• 2 cups bread flour
• 1 cup white chocolate chips
• 1/3 cup sprinkles

Directions

1. Combine baking soda, yellow cake mix and bread flour into a bowl and set aside.
2. Cream butter, I find it best to use a stand mixer, as the dough is reaalllly thick. Cream sugars into butter.
3. Add dry pudding mix and mix until well incorporated. Add vanilla, almond extract and eggs to the mixture and beat well.
4. Add flour/cake mix mixture and mix well. Add white chocolate chips and sprinkles and mix until evenly distributed.
5. Press dough evenly onto the bottom of a greased 9x13 inch baking pan. Note: dough will rise up, so use a deep-dished pan. 
6. Add more sprinkles, if desired. 
7. Bake at 350ºF for about 20 minutes or until top is golden brown.

Original recipe was found at Chef in Training. 

I recently made the cookie bars for a work potluck, and I got rave reviews, despite the odd flavor. What odd flavor?, you ask. Banana cream. 

Yes. Banana cream.

I grabbed the wrong pudding mix at Kroger. But in my defense, both boxes look the same! 

So children, always remember to read box labels before dumping them into your dough.

{Recipe} Pink Lemonade Bars

I love cooking, especially desserts. Cakes, cookies, cupcakes, you name it. This recipe is a bit unusual for me, as it's very lemony and very sweet, but I quite like it.

And yes, that is Stormy in the background!

The original recipe was found on Dine & Dash (link), and my comments regarding the recipe are below.

Ingredients

Crust

• 4 sticks (2 cups) butter, softened
• 1 cup granulated sugar
• 4 cups flour
• 1 teaspoon salt

Lemonade Topping

• 6 large eggs
• 1 cup lemon juice (I used juice in a can)
• 2 tablespoons lemonade powder (like Country Time)
• 1 1/2 cups granulated sugar
• 1/2 cup flour
• Red food coloring
• Powdered sugar

Directions

1. Preheat oven to 350ºF and grab a 12x18 cake pan or jelly roll pan.
2. Cream together butter and 1 cup granulated sugar. Slowly add salt and flour, mixing until a soft dough forms.
3. Press dough evenly into the bottom of the prepared pan. Note: This might be a bit difficult, since the dough is very sticky. I ended up using a spatula to smooth it around.
4. Bake for 30 minutes or until slightly brown on top. Remove from oven and allow to cool.
5. Reduce oven temperature 325ºF.
6. Blend eggs and 1 1/2 cups sugar until fluffy and smooth. Add lemon juice, lemonade powder and food coloring until desired color. Add flour slowly, and continue stirring until well blended. Note: This might take a few minutes. Mixture will be thin and runny.
7. Bake for 35 to 40 minutes or until firm. Note: Mine bubbled and fizzed a bit at the top as soon as I put it in the oven.
8. Cool completely and sprinkle with powdered sugar.

{Recipe} Breakfast Casserole

Even though I'm not working right now, weekends still have that "sleep in and relax" feel for me. During the week, I'm a "forget breakfast" or "eat a bowl of cereal" type of girl, but on the weekends, I like to something more substantial. A breakfast casserole is quick, easy and rather versatile.

Plus, it's hard to mess up.

The dogs were a captive audience, until they realized I wasn't going to give them any bacon, and Demon Kitty was indifferent to everything.

Ra was distracted by the kitties

Stormy is rather confused

The Boyfriend Unit ignored all of us, as he's working from home today. Bah humbug.

I originally found this recipe on AllRecipes.com many years ago, and I change it up a bit every time I make it. The original recipe can be found here.

Ingredients

• Hunk of French bread
• 1/2 pound of bacon
• 1/2 cup shredded mozzarella cheese
• 3 eggs
• 1 cup milk
• Dash of salt, pepper, basil and cayenne

Directions

1. Prepare bacon, either via oven at 400ºF for 12 to 15 minutes, or on the stovetop.
2. Break bread up into tiny pieces and cover bottom of glass pie dish.
3. Sprinkle the bacon and cheese over bread cubes.
4. In a bowl, whisk the eggs, milk, spices, salt and pepper. Pour over the bacon and cheese.
5. Bake at 350ºF for 30 minutes or until puffed and golden.
6. Admire your handiwork, and promptly eat.