Pizza Monkey Bread

So I don't know if you have ever made the sweet and sticky monkey bread but this is the same idea with pepperoni and cheese in each of them.  I just made half a batch of this bread, divided it in half and then just used one loaf worth of dough.  I sliced one loaf worth up in little pieces and then I wrapped pepperoni and cheese in each one. I greased the pan with butter and put a layer of them in and then brushed those with butter. I sprinkled Italian seasoning after the butter. The bread then needs to rise like it normally would and I cooked it at 350 for 25 min or until lightly golden brown.  

It breaks off into little pieces and is a great game day appetizer.

Black Bean Quesadillas

2 pkgs. (10 count) medium size flour tortillas shells
2 pkgs. (10 ounces) Monterey jack cheese, shredded
1 can (15 ounces) black beans
1 bag (22 ounces) of fully cooked grilled chicken breast strips (Tyson’s or John Soules Foods brand)
1 jar (16 ounces) picante sauce
2-3 sprigs of cilantro (optional)
Heat oven to 350 degrees.
Meanwhile, in a large nonstick skillet cook the chicken breast on medium heat until warm (3-5 minutes). Remove from heat.
Line a baking sheet with aluminum foil for easy clean up. The saves time when you are entertaining.
To assemble the quesadillas, place a tortilla shell on a baking sheet. Spread ¼ cup of the shredded Monterey jack cheese on the tortilla shell. Next, add 1/3 cup of the black beans. Layer about ½ cup of chicken breast on top of the mixture. Add a final ¼ cup of the shredded Monterey jack cheese. Place another tortilla shell on top. Repeat with another tortilla shell.
Bake in the oven for 10-15 minutes until the tortilla shells are golden brown. Remove from the oven and let cool for a few minutes before cutting. Slice the quesadillas into 4 pieces.

Kathy's Boneless Buffalo Wings

I hate buffalo wings usually cause I am not a fan of bones in chicken so I thought I would try these boneless buffalo wings.  You can adjust the hot sauce to you liking.  They are suppose to be a little healthier than normal hot wings.  They turned out great, forgot to get the picture. This recipe came out of the Ogden Standard Examiner.

1 cup trans-fat-free Panko (Japanese) bread crumbs

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

2 boneless skinless chicken breasts

Ice water

1/2 cup light mayonnaise

1/4 cup hot sauce

Cooking spray

Preheat the oven to 400 degrees.  Set a rack on a foil lined baking sheet.  Spray the rack generously with cooking spray.  

Combine the first four ingredients in a pie plate or shallow bowl and mix well.  Slice each chicken breast into six pieces, then put the chicken in a large bowl of ice water until well chilled.  Remove the chicken from the ice water and pat dry with paper towels.  Using a pastry brush, throughly coat each piece of chicken breast with light mayonnaise.  Transfer the chicken to the pie plate and bread each piece.  

Put the chicken on the prepared rack and spray each piece lightly with cooking spray. 

Place the baking sheet on the bottom shelf of the oven and bake for about 30 minutes, or until the coating crisps and browns.  Place the baked chicken pieces into a container that has a lid.  Pour the hot sauce over the chicken in the container, cover with chicken is coated with hot sauce.  

Makes 12 pieces Serves 6 Per serving (2 pieces): 193 calories, 7.5 grams fat grams, 270 milligrams sodium, 45 milligrams cholesterol.