I live for Carbohydrate Friday. I kinda wish everyday was Friday so I could celebrate my love for all things carbohydrate all the time. I might weigh somewhere in the neighborhood of 400 lbs and look like Violet Beauregard, but hey, details shmetails.
CHICKEN BACON RANCH PIZZA ROLLS
via Our Best Bites
1 roll refrigerated pizza dough
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (or a mix of 75% sharp cheddar , 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken
3/4 C mayo
3/4 C milk
- First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T Parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.
- Preheat oven to heat specified on pizza dough package. Usually it’s 400-425 degrees.
- Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. You’re going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.
- Place cheese and desired toppings on each square.
- When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Just grab the four corners and then squeeze the seams shut. Place the seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.
- Place the rolls in the oven and set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they’re lightly golden on top.
- Serve them warm with a side of freshly made ranch dressing for dipping.
I’m pretty sure these are a gift from God. Who’s with me?
Architect by day, jewelry designer by night, Molly M Designs makes unique pieces of bling using laser-cut bamboo, recycled felt, suede, and wool. Inspired by nature, her pieces are intricate and detailed yet not overly fussy. My favorite are the Wood Circles, but you should definitely check out her whole collection because she has many other pieces too good to miss.
via Ideal Bite
Someone should tell K-Fed to lay off the Ho-Ho’s. Must really suck when Hollywood gives you a swift kick in the ass.
via The Insider
I figured I should warn you that this post truly shows my geeky inner nature. Remember the movie, Tron? I LOVED it! And the video game too. Well, nearly 30 years later, the movie has a sequel – TRON: Legacy. I’m pretty sure I’m gonna have to geek out and go see it. Maybe even opening day. Yup, I’m a dork.
I don’t have a dog, but if I did, I would most definitely be carrying it’s shit in these biodegradable Poop Bags by Olive. These bags are made from corn starch and vegetable oil, are certified 100% biodegradable and compost in as little as 40 days. If you ask me – that’s some cool shit! Heh heh.
via Lovely Package
The mister and I saw The Hangover this past weekend. If you haven’t seen it – DO SO! I expected the funniest parts to be all shown in the trailer, but the movie was actually quite a bit more – with even a creative little storyline to boot. Definitely a good flick. Laughed my ass off.
And when it comes with man candy like Bradley Cooper, what’s not to like? Aye mommy, those eyes!
I spend an inordinate amount of time on the internet and I am always coming across new, amazing people out there in the blog world. So here’s where I’d like to give thanks (and a little adoration) to some of my new-found favorite blogs. I am loving their sites and I’m sure you will to! Check ‘em out!
For me, Fridays are pretty much all about drinking beer. Hey, I gotta be honest. The weekend officially starts on Fridays and ever since we put a keg in the backyard, I hear it calling my name at precisely beer:30 every Friday afternoon. And this is the perfect recipe of the three things I love most. Beer, bread and cheese. Done. And done.
BEER CHEESE BREAD
via Dine & Dish
3 cups all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder (make sure it’s fresh!)
2 Tablespoons chopped fresh dill (or 2 teaspoons dried, optional either way)
1 cup finely grated sharp cheddar cheese
12 ounces beer
1 egg & 2 teaspoons water, beaten (optional glaze)
- Heat oven to 375 degrees.
- Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl.
- Slowly stir in beer and mix just until combined. Batter will be thick.
- Spread in a greased 8-inch loaf pan , brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
- Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.