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Easy Slow Cooker Italian Chicken Sandwiches

Football season is over this weekend. I don’t know what I’m going to do with all my extra time. What am I going to eat now that game foods are out? I’m assuming that eating spinach artichoke dip for lunch isn’t acceptable unless you’re watching football. On second thought, it’s probably not acceptable during football season either.

Once in a while, I will eat real food during a football game. You know, something that isn’t 99% cheese. Like this super easy slow cooker Italian chicken sandwich. Holy bucket of yum, I tell ya. If you don’t have your Superbowl menu set yet (shame on you!), make sure you get this delicious sandwich on there! Your friends and family will thank you.

Slow Cooker Italian Chicken Sandwiches |doughseedough.net

Easy Slow Cooker Italian Chicken Sandwiches

3 pounds boneless, skinless chicken breast
1 envelope Good Seasons Zesty Italian salad dressing mix
8 ounces pepperoncini slices, drained + 2 tablespoons liquid
8 ounces hot giardiniera, drained
2 cups low-sodium chicken broth

for serving
whole wheat buns
provolone cheese slices
giardiniera
pepperoncini

  1. Place chicken in the bottom of a slow cooker and sprinkle with dressing mix. Top with pepperoncini, giardiniera, and chicken broth. Cover and cook on low for 6 hours.
  2. Remove meat from slow cooker and shred with two forks. Alternatively, place the chicken into the bowl of a stand mixer fitted with the flat beater. Beat on low for 30 or so seconds or until chicken is shredded. Return shredded chicken to slow cooker for 5 minutes.
  3. Scoop chicken onto buns and top with provolone cheese, giardiniera, and pepperoncini. Serve immediately.


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Lightened-Up Cheesy Chicken & Rice Casserole

When I hear the word casserole, images of cheesy, fatty, not-so-great-for-you comfort food comes to mind. What if I told you that you could have all the comfort food flavor without all the bad stuff? This dish is loaded to the top with veggies and whole grains. It’s a dish you can feel great about eating.

Lightened Up Cheesy Chicken & Rice Casserole

Lightened-Up Cheesy Chicken & Rice Casserole

3 cups cooked brown rice
3 boneless, skinless chicken breasts
1/2 large onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 green bell pepper, chopped
1 jalapeno, seeded and chopped (optional)
1 head broccoli, cut into florets and steamed (about 4 cups)
10.75 ounce can fat-free cream of mushroom soup
1 cup low-sodium chicken broth
2 tablespoons light mayo
1 tablespoon Dijon mustard
1 1/2 cups shredded cheddar cheese

  1. Preheat oven to 350°F. Spread cooked rice in the bottom of a 9×13 baking dish.
  2. Heat a large pan over medium-high heat. Spray with cooking spray. Add chicken and cook until cooked through and no longer pink in the middle. Remove chicken from pan to a separate bowl.
  3. Add onion, garlic, mushrooms, bell pepper, and jalapeno to pan. Cook until vegetables just begin to soften. Stir in soup, broth, mayo, and mustard until well combined. Mix in broccoli, 3/4 cup of the cheese, and the cooked chicken. Scoop mixture on top of rice in baking dish and sprinkle remaining cheese on top.
  4. Bake in preheated oven for 20 minutes or until cheese is bubbly. Allow to cool 5 minutes before serving.


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Easy Spicy Turkey Chili Mac

Easy Spicy Turkey Chili Mac | doughseedough.net

Chili is one of my favorite winter comfort foods. We just got out of a mega deep-freeze up here in Wisconsin (“feels like -35°F” is something I would be OK with never seeing and feeling again) and this spicy turkey chili mac hit the spot. I made this on one of the nights that Mike and I were apart, so having to wash only one pot was a huge bonus. Doing dishes is the least exciting part of cooking.

Easy Spicy Turkey Chili Mac | doughseedough.net

Easy Spicy Turkey Chili Mac

1 1/4 pound 93% lean ground turkey
1 medium onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can diced tomatoes*
1 (15 ounce) can tomato sauce
1 cup dried whole wheat elbow macaroni or pasta of choice
1 – 2 jalapenos, seeded and finely chopped
2 tablespoons chili powder
1 teaspoon cumin
salt and freshly ground pepper, to taste
optional toppings: shredded cheese, fat free Greek yogurt or sour cream, jalapenos

  1. Heat a large skillet over medium-high heat. Cook turkey, onion and garlic until meat is browned and cooked through and onion is tender.
  2. Stir in beans, tomatoes, tomato sauce, pasta, jalapenos, chili powder, and cumin. Bring mixture to a boil and reduce heat to medium-low and allow mixture to simmer. Cook, covered, for about 15 minutes, or until macaroni is soft, stirring occasionally. Season with salt and pepper to taste.
  3. Top with optional toppings before serving.

*I used a pint of quartered tomatoes I canned over the summer.


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Mini Cranberry Swirl Cheesecakes

Cranberries are one of my favorite parts about winter. So many cranberries, so little time. These cheesecakes were the perfect way to showcase a bit of the tart fruit. Mini Cranberry Swirl Cheesecakes | doughseedough.net I think these mini cheesecakes are my new go-to party dessert. They’re super quick and easy and they are the perfect amount of pretty. These baby cheesecakes won’t crack and won’t brown before they’re cooked through. They’re pretty much impossible to mess up. So, if you’re looking for an easy, stress-free dessert, your search is over! These mini cranberry swirl cheesecakes are the dessert for you. Enjoy! Mini Cranberry Swirl Cheesecakes | doughseedough.net Mini Cranberry Swirl Cheesecakes makes 3 dozen for the cranberry swirl: 1/2 cup cranberries 1/8 cup sugar 1/2 teaspoon lemon zest 1/2 cup water for the crust: 3/4 cup graham cracker crumbs (about 6 whole graham cracker sheets) 3 tablespoons butter for the filling: 2 (8 ounce) packages cream cheese, room temperature 3/4 cup sugar 1/2 teaspoon vanilla 1/8 teaspoon salt 2 large eggs, room temperature

  1. Preheat oven to 325°F. Line a mini cupcake pan with paper liners and set aside.
  2. Prepare the cranberry sauce: In a small saucepan over medium-high heat, combine the cranberries, sugar, lemon zest, and water. Cook, stirring frequently, until mixture comes to a boil. Reduce to a simmer and continue cooking, stirring frequently, until mixture thickens. Remove from heat and set aside to cool.
  3. Prepare the crust: In a small bowl, combine the graham cracker crumbs and melted butter. Stir together until well combined. Spoon a heaping teaspoon of graham cracker crumbs into the bottom of each liner. Press down to pack into a crust; I found a shot glass worked really well for this step. Bake in preheated oven for 5 minutes. Remove and allow to cool.
  4. Prepare the filling: In the bowl of an electric mixer, beat the cream cheese on medium-high speed or until smooth and fluffy. Mix in the sugar, vanilla, and salt until well combined. Add in eggs one at a time, beating well after each addition.
  5. To assemble the cheescakes: Fill each liner 3/4 of the way with cheesecake filling. Carefully place 1/4 – 1/2 teaspoon of cranberry sauce on top of the cheescake filling. Swirl the cranberry sauce using a toothpick to create a marbled effect.
  6. Bake cheesecakes in preheated oven for about 15 minutes, or until cheesecake is set.
  7. Allow cheesecakes to cool in pan on a wire rack. Once cool, cover with plastic wrap and refrigerate for at least one hour.

adapted from The Baker Chick, originally from Martha Stewart


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Overnight Apple Gingerbread Cinnamon Rolls

These beauts were made for this month’s gingerbread-themed What’s Baking, hosted by Catherine at Pursuing a Domestic Goddess-ness. When I found out that the theme was gingerbread, I knew immediately that I just had to make some cinnamon rolls.

Overnight Apple-Gingerbread Cinnamon Rolls | doughseedough.net

There are few sweet brunch foods that I like. Waffles and pancakes? No thanks. But, cinnamon rolls are one food that I can get behind. Soft, fluffy, warm-from-the-oven bundles of goodness. Gingerbread and a bit of apple make these the ultimate winter breakfast or brunch dish. Make someone’s day by waking them up with some fresh-baked cinnamon rolls.

Overnight Apple-Gingerbread Cinnamon Rolls | doughseedough.net

Overnight Apple Gingerbread Cinnamon Rolls

for the dough:
1 cup skim milk
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
4 – 5 cups all-purpose flour
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 large egg
1/4 cup butter, melted and cooled
1/3 cup molasses

for the filling:
1 cup brown sugar
1 teaspoon cinnamon
2 Granny Smith apples, diced (2 cups)
1/4 cup butter, softened

for the icing:
2 cups powdered sugar
1 teaspoon vanilla extract
3 – 4 tablespoons milk

  1. Heat milk to 115°F. Stir in yeast and 1 teaspoon sugar until evenly dispersed. Set aside for 10 minutes to proof.
  2. In the bowl of a stand mixer, combine 4 cups flour, brown sugar, salt, cinnamon, ginger, and nutmeg. Set mixer on low and slowly add in yeast mixture, egg, butter, and molasses. Add in remaining flour 1/4 cup at a time, kneading well after each addition, until dough turns smooth and soft but still slightly sticky. Transfer dough to a lightly greased bowl. Cover and let rise in a warm location for 1 hour, or until doubled in size.
  3. Line a 9×13-inch pan with parchment paper and set aside.
  4. Lightly flour your work surface. Turn dough out onto surface and roll into a 20×13-inch rectangle.
  5. Spread softened butter over the entire surface. Sprinkle evenly with brown sugar and cinnamon. Distribute diced apples over the entire surface.
  6. Starting at the long end closest to you, tightly roll the cinnamon roll up. Gently pinch the end to seal and turn the roll seam-side down. Cut into 12 equal pieces. Place rolls into prepared baking pan. Cover tightly with plastic wrap and refrigerate overnight.
  7. Remove rolls from the refrigerator and allow to sit at room temperature for 45 minutes.
  8. Preheat oven to 350°F. Bake for 35 – 40 minutes or until lightly browned.
  9. Prepare the icing: In a medium bowl, combine powdered sugar, vanilla extract, and milk and whisk until smooth. Drizzle over warm rolls and serve.

 

adapted from Baked by Rachel


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Chai Latte Cupcakes

Chai Latte Cupcakes | doughseedough.net

I’m not a coffee drinker, but I will never turn down a cup of chai. Chai tea and chai tea lattes will always be my drink of choice. My favorite chai tea latte is soon going to disappear forever; the cafe is closing at the end of the year. So, in honor of the great run Harmony Cafe had and in celebration of Cupcake Day, I thought I would bake some chai latte cupcakes topped with a spiced maple buttercream frosting.

Chai Latte Cupcakes | doughseedough.net

Chai Latte Cupcakes

for the cupcakes:
1 teaspoons ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
3 black tea bags
3/4 cup milk (plus a little extra)
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
2 large eggs + 1 egg yolk, room temperature
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

for the frosting:
1 cup butter, room temperature
1 teaspoon vanilla extract
1 tablespoon milk
⅛ cup maple syrup
¼ teaspoon cinnamon
¼ teaspoon cardamom
2 – 3 cups powdered sugar, sifted

  1. Preheat oven to 350F. Line a muffin tin with 12 cupcake liners and set aside.
  2. In a small pot, combine spices, tea bags, and milk. Bring to a simmer and remove from heat. Let steep for 10 minutes. Remove tea bags, squeezing to remove as much liquid as possible. Pour liquid into a measuring cup and add in more milk to bring it to exactly 3/4 cup.
  3. In the bowl of a stand mixer or in a large bowl, cream together butter and sugar until light and fluffy, about 2 – 3 minutes. Mix in vanilla and beat in eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Pour milk mixture and flour mixture into mixing bowl and mix until just combined.
  6. Fill cupcake liners ⅔ full and bake for 18 – 20 minutes or until the tops spring back when lightly touched or when a toothpick inserted into the center comes out clean.
  7. Transfer to a cooling rack and allow to cool completely before frosting.
  8. To prepare the frosting: in the bowl of a stand mixer, beat butter until creamy. Mix in vanilla, maple syrup, and spices. Beat in powdered sugar ½ cup at a time until the desired consistency is reached. Spread or pipe frosting onto cooled cupcakes.

 

adapted from Naturally Ella


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Cinnamon Chip Snickerdoodles

Taste-testing is something I take very seriously. I taste-test to make sure the food I make and post about isn’t absolute garbage and… well, because I really love to eat. I can usually control myself and take a bite or two of a dessert before packaging it all up and sending it off to friends, coworkers, and family members. These cookies, though… I took one bite, loved it, and took another, and another. Before I knew it, I had eaten 2.5 cookies. I then proceeded to eat 2.5 more after I Instagrammed the evidence of my lack of self control.

Cinnamon Chip Snickerdoodles | doughseedough.net

I have already professed my love for cinnamon chips in this post. This takes my love to a whole new level. I purposefully left the remaining 4 dozen cookies in Appleton so I wouldn’t be tempted to eat the whole batch during the work week. Trust me, folks. There is nothing better than a soft, chewy cinnamon-y snickerdoodle cookie studded with cinnamon chips.

Cinnamon Chip Snickerdoodles | doughseedough.net

Cinnamon Chip Snickerdoodles

1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cream of tartar
1/2 teaspoon baking soda
3 cups all-purpose flour
10-ounce bag (1 1/2 cups) cinnamon chips
1/4 cup sugar
1 teaspoon cinnamon

  1. Preheat oven to 375°. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer or in a large bowl, beat together butter and 1 1/2 cups sugar and light and fluffy, scraping down the sides of the bowl a couple times. Mix in eggs and vanilla until well combined. Stir in cream of tartar, baking soda, and flour until well combined. Mix in cinnamon chips.
  3. In a separate, shallow bowl, mix together 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls and roll in the cinnamon sugar. Place dough balls 2 inches apart on the prepared baking sheets. Bake for 10 – 12 minutes or until edges or golden brown. Let cool on baking sheets for one minute before moving to a cooling rack to cool completely.

 

makes 4 dozen cookies

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