Sunday, January 8, 2012

January 2012

January 2012

I've started working on my Valentine treats. Found these wonderful FREE PRINTABLE (my two favorite words, especially in the same sentence!) CANDY BAR WRAPPERS from Tip Junkie...can't wait to try them!

Wow, what a hectic few weeks we've had around here! Mom has finished her chemo, and now we are taking her to Houston daily for radiation treatments. She has been declared "Cancer Free"...what a wonderful way to ring in the New Year! Her motto is, "If God brings you to it, He'll bring you through it!" What a living testamony she is...

Anyway, guess it's time to gear up for the Super Bowl once again! Tried these awesome Buffalo Chicken Rolls from Can You Stay for Dinner? I tried to Pin It, but the image wouldn't show frustrating! These will be a BIG HIT on Super Bowl Sunday, promise! Best of all, they are only 103 calories each...
(See web site for step-by-step pictures.)

Buffalo Chicken Rolls
makes 12
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: I used rotissere chicken...tasted great!