Bacon Double Cheese Burger Dip

A hot cheesy baked dip with all of the flavors of a bacon double cheese burger.  What's not to like?!!

1/2 lb ground beef

6 strips bacon, cut into 1 inch pieces

1 small onion, diced

1 clove garlic, chopped (I cheat and use garlic salt)

4 oz. cream cheese, room temperature

1/2 c. sour cream

1/4 c. mayonnaise

1/2 c. mozzarella, shredded

1/2 c. cheddar cheese, shredded

1 tbs worcestershire sauce

2 tbs ketchup

Preheat oven to 350.  Cook the ground beef in a pan over medium heat, drain, set aside.  Cook the bacon in the pan until crispy, about 6-10 minutes, set aside, and drain all but a tablespoon of the grease.  Add the onion and saute until tender, about 5-7 minutes.  Add the garlic and saute about a minute.  Mix the ground beef, bacon, onions and garlic, and all remaining ingredients.  Pour it into a baking dish.  Bake about 20-30 minutes, until bubbly and golden.  Serve with baguette slices or tortilla chips.  You can also top with tomato slices and/or lettuce.

Crispy Chicken with Creamy Thyme Gravy

I cut this recipe in half for just 2 servings.  I loved this recipe.  You are basically making really crispy chicken breasts and a deliciously creamy gravy. 

4 chicken breasts (thin sliced, or pounded flat)
1 1/2 sleeves Ritz Cracker, ground into crumbs
Olive Oil
1 c. chicken broth
4 tbs butter
1 c.  + 2 tbs half and half, divided
1/2 tsp thyme, dried
2 tbs flour
salt and pepper

Grind the Ritz Crackers into crumbs in a small food processor. Place them in a shallow pan, I find a loaf pan to work best for this step.  Press each chicken piece into the crumbs, being sure to coat both sides generously. Place each coated chicken piece on a plate.  Heat a large skillet over medium high heat. Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan. Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan. Be sure not to overcrowd.  You may need to cook the chicken in two batches.  Cook chicken 3-4 minutes on each side.  The chicken is done when it's no longer pink inside. 

Once you have cooked all of the chicken you'll have some crispies left in the pan.  Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose.  Add 1 cup half and half and 1/2 teaspoon of dried thyme. Whisk it around to incorporate and allow it to come to a boil.

Into a small bowl pour 2 tablespoons half and half and 2 tablespoons flour. Stir it around until smooth.  Pour the flour mixture into your pan and stir it with a whisk. Allow it to return to a boil...as it heats it will thicken into a gravy. Remove it from the heat, give it a taste and add a bit of salt and pepper to you liking.  Serve it over the crispy chicken!  I like to serve mine with buttery mashed potatoes with the gravy poured over both.  YUM!

Strawberry and Spinach Salad

I had this at a friend's house and I loved it.  Such a different sweet twist on salad.

1 bag of fresh spinach leaves
small carton of fresh strawberries, washed and thinly sliced
chopped vidalia or sweet onion
whole pecans (as many as you like)
1/2 C sugar
1/4 C vinegar
1/4 tsp Worcestershire sauce
2 Tbsp poppy seeds
2 Tbsp sesame seeds
paprika
salt
pepper
butter
garlic salt

Sautee pecans in butter and garlic salt
In a blender, blend sugar, vinegar, worcestershire sauce, seeds, dash of paprika, salt and pepper. Add mixture, berries, onions and pecans to spinach leaves. Warm pecans will wilt leaves somewhat (this is okay). Serve immediately, otherwise wait to add dressing until serving time. 

Southwest Pasta

I love pasta.  I love Mexican.  Viola!

1 box mostaccioli (or penne) pasta
1/4 c. chopped onion
1/4 c. chopped sweet red pepper
1 tbs olive oil
1 can condensed nacho cheese soup
1 pkg read to use santa fe grilled chicken (in the lunch meat aisle)
3/4 c. water
1 can black beans (rinsed)
1/4 c. shredded monterey jack cheese


Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in oil until tender. Stir in the soup, chicken, and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
 
Stir in beans; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture (I prefer to mix all of mine together, the serve it)  Sprinkle with cheese if desired.

1, 2, 3 Peanut Butter Cookies

Three ingredients.  Don't even need flour.  Seriously.

1 c. creamy peanut butter
1 c. sugar (plus a little to sprinkle on top)
1 egg

Preheat oven to 350.  Mix all three ingredients.  Roll into 1 inch balls.  Using a fork, criss cross the tops of each cookie.  These don't spread much so you can flatten them if you like thinner cookies.  Sprinkle tops with sugar.  Bake 8-10 minutes.  Let cool.

Pasta House Salad

Dressing
2/3 c. canola oil
2/3 c. olive oil
2/3 c. red wine vinegar
2/3 c. grated parmesan cheese
salt and pepper to taste

Whisk together all ingredients.  Set aside.


Salad
2 heads Romaine lettuce, shredded
1 medium red onion, sliced
1 can quartered artichoke hearts (not marinated), cut in half

Toss all ingredients in large bowl.  Pour dressing over salad.  Mix well. 

Not Your Healthy Salad

This salad is as good as a cheeseburger.  Really!

Dressing
1 c. vegetable oil
1/2 c. sugar
1/4 c. white vinegar
1/3 c. ketchup
2 tbs Worcestershire sauce

Combine all ingredients.  Whisk to death!  Refrigerate 3-4 hours, or overnight if possible.

Salad
1 head Romaine lettuce
1 bag spring mix salad
1 bag fresh spinach
1 bag large croutons (any flavor)
1 1/2 lb. cooked bacon, crumbled
1 lb. shredded Monterey Jack cheese

Combine all ingredients, add dressing, toss well.  Serve cold.

Fettucine Alfredo

You can add cubed chicken to this, but sometimes I like just a bowl of noodles with sauce.  Special thanks to Beth for this one, too!

8 oz fettucine noodles
8 oz cream cheese
1/2 c. butter
3/4 c. shredded parmesan cheese
1/2 c. milk

Mix together all ingredients, except noodles, and melt over low heat on stovetop.  Boil noodles as directed, drain.  Add to sauce mixture, stir, and serve.

Easy Lemon Cheesecake

1 pkg lemon jello
1 c. boiling water
30 graham crackers (crushed)
1 stick butter, melted
8oz cream cheese
1 c. sugar
1 can milnot (chilled)

Dissolve Jello in boiling water, set aside to cool.  Combine butter and graham crackers, sprinkle bottom of 8x12 pan with 1/2 the crumb mixture, reserving the other half for the top.  Cream together cream cheese and sugar.  In separate bowl, whip milnot until thickened.  Add cheese mixture and Jello to milnot.  Whip until well blended.  Pour over graham crumbs.  Sprinkle remaining graham crumbs on top.  Chill before serving.

Barbie's Apple Dumplings

4 Gala apples, peeled and quartered
2 cans crescent rolls
1 stick of butter, melted
1 can of Sprite (or Mt. Dew!)
1 c. sugar
1 c. brown sugar
1 tsp cinnamon

Preheat oven to 350.  Roll apples in crescent rolls starting with the wide end.  Place in lightly greased 9x13 baking dish.  Combine sugars and cinnamon, sprinkle over dumplings.  Pour butter over dumplings.  Pour soda over dumplings.  Bake 45 minutes or until golden brown and apples are tender.

Chicken Sorrento

Don't worry, it's not as fancy as it sounds.  It's really quite simple to make!

4 boneless skinless chicken breasts
1 bottle creamy italian dressing
1 bag frozen stir-fry veggie blend

Sprinkle chicken with salt and pepper.  Heat 2 tsp oil in a large skillet over medium-high heat.  Add chicken.  Cook about 2 minutes on each side, or until golden.  Pour dressing over chicken, turning to coat.  Cover, reduce heat, simmer 5 minutes.  Add frozen vegetables, cover and cook 5 more minutes or until chicken is cooked through and veggies are crisp-tender.  Easy peasy!

Loaded Chicken

I may or may not have got this idea from back in the day when I worked at Colton's Steakhouse ;)

3-4 boneless skinless chicken breast (or 2 if it's just you and a hubby)
1 bottle of French dressing
1-2 c. shredded colby jack cheese
6-8 slices of bacon, cooked
green onions, chopped
3 tbs olive oil

Marinate chicken breast in French dressing for 3-4 hours (I do mine overnight) Heat oil in skillet on medium heat.  Add chicken, cook about 6 minutes on each side (depending on thickness) until no longer pink in the center.  I like to add a little more French dressing while they cook (don't use the same stuff you were marinating them in, use some fresh from the bottle!) Top with bacon, cheese, and green onions.  Reduce heat, cover, and cook until cheese is melted.  Remove from skillet and serve with a loaded baked potato.  Viola!

Pizza Spaghetti

It's the best of both worlds!  Pizza?  Goooood.  Spaghetti?  Goooood.  And really, all you have to do is boil noodles.  How easy is that?

spaghetti noodles
1 jar spaghetti sauce
1 pkg pepperonis (I slice mine in half or buy the minis)
2 c. mozzarella cheese

Boil noodles as directed.  Add spaghetti sauce, pepperonis, and cheese.  Heat over low heat until cheese is melted.  Serve with your favorite breadsticks.  Ooey gooey goodness!

Strawberries and Cream

I'm not big on fruit, but add marshmallow fluff and cream cheese to it and now you're talking!

1 tub strawberries, sliced in half
8oz cream cheese (whipped mixes more easily)
1 jar marshmallow cream

Mix together marshmallow cream and cream cheese on medium speed until well blended.  Serve with sliced strawberries or any other fruit.  I like raspberries and kiwis :)

THE Best Chicken Enchiladas Ever

1 pkg Oscar Mayer santa fe ready grilled chicken strips, cubed (or do your own!)
8 oz sour cream
8 flour tortillas (I swear by Mission brand, Homestyle)
1 can rotel, drained
2 c. shredded cheddar (you guessed it, taco flavor!)
2 c. shredded white mexican cheese (Kraft makes this, I love it)
1 can cream of chicken soup

Preheat oven to 400.  In large bowl, combine sour cream, rotel, soup, 1 cup of each shredded cheese, and chicken.  Stir until well blended.   Spread some mixture on the bottom of 9x13 baking dish.  Using only about half the mixture, fill each tortilla, roll, and place in dish seam side down  They should all fit nice and snug in the dish.  Pour remaining mixture over the filled tortillas.  Top with remaining shredded cheeses.  Bake for 30 minutes until cheese is  melted and bubbly.  Serve.

Italian Pork Chops

Nothing fancy here, and very little cleanup (Score!)

4 pork loin chops (1 inch thick, with the bone)
2 c. Italian bread crumbs
3 tbs olive oil
garlic salt



Preheat oven to 375.  Heat oil on medium/high heat in a cast iron skillet.  Put bread crumbs in a shallow dish (I used a round cake pan) coat each pork chop with bread crumbs, sprinkle with garlic salt (as much or little as you like) Cook the pork chops for about 4-5 minutes on each side in skillet.  Transfer skillet and pork chops to the oven.  Continue cooking in the oven for 10-15 minutes, turning once halfway through.  They are done when centers are still juicy but no longer pink.  I served mine with mashed potatoes and macaroni and cheese.  Comfort food at it's finest.

Easy Chicken Pot Pie

This is one of those recipes that tastes like it took a lot of work, but didn't.

1 box of pie crusts (2 pack by the canned biscuits)
1 can of cream of chicken soup
1 can of veg-all (or you can use whatever frozen veggies you like)
1/2 c. milk
1 pkg Tyson cooked grilled chicken strips, cubed (or cut, cube, and cook your own!)

Preheat oven to 400.  Let crust set outside the refrigerator for about 30 minutes prior to cooking.  It is easier to work with that way.  In medium sized bowl, combine soup, milk, veggies, and chicken.  Stir until well blended.  Spray pie pan with nonstick spray.  Lay in first crust, pour in filling (the crust should be pretty full) Cover with second crust, press edges with fork so they are sealed.  Using a knife, cut 4 one inch slits on the top.  Cover edges with foil so they do not burn.  Bake for about 30 minutes, remove foil from edges, continue to bake another 15-20 minutes until crust is golden.  Serve.  This also freezes well if you want to make two at a time, eat one and then freeze one :)

My Big Fat Lasagna

I love making lasagna.  There is no better food coma than one caused from lasagna and breadsticks.

1 box lasagna noodles, cooked
1 lb ground beef, cooked and drained
1 c. cottage cheese
1 c. ricotta cheese
8oz cream cheese
2 jars of spaghetti sauce (Prego Four Cheese is the best!)
4 c. mozzarella cheese (Italian blend is best)
Dash of oregano and parsley

Preheat oven to 400.  Boil noodles, drain, set aside.  In large bowl, add sauce and cooked meat, stir well.  In separate bowl, combine cottage cheese, ricotta cheese, 1 cup of mozzarella cheese, and cream cheese until well blended.   Spray a 9x13 baking dish with non stick spray.  Spread a little bit of sauce mixture on bottom.  Layer noodles, sauce mixture, cheese mixture, and sprinkle on some mozzarella cheese.  Do this for all layers, topping final layer with a LOT of mozzarella cheese.  Top with dash of oregano and parsely.  Bake for 40 minutes until cheese is melted and bubbly.  Serve hot with some Pepperidge Farm garlic breadsticks.  Enjoy your food coma :)

Hillbilly Salsa

I absolutely LOVE this recipe.  A coworker of mine made it once and I've been hooked ever since.  Thank you, Paula!  It makes a ton, so you might want to half it if you can.  Also needs to set overnight, so plan ahead!

2 cans black eyed peas (drained)
1 can black beans (drained)
1 can white corn (drained)
1 jar diced pimentos (drained)
1 can chick peas (drained)
1 can of rotel (you guessed it, drained!)
1 green bell pepper, chopped
1 red bell pepper, chopped
5 green onions, chopped
1 16oz bottle of zesty Italian dressing

Mix all ingredients together, refrigerate overnight.  Serve with tortilla chips.  My favorite chips are Tostitos with lime flavor. 

Crock Pot Stroganoff

Special thanks to my friend Beth (again!) for this amazing recipe.  It's one of my family's favorites.

1 bag of egg noodles
1 can cream of mushroom soup
1 can cream of celery soup (I just realized I have never used this. Oops!)
1 lb beef stew meat
1 can of mushrooms (I leave these out because I don't like mushrooms)
1 pkg stroganoff seasoning
16 oz of sour cream (also just realized I have been using only 8oz, guess that is okay since I've been using half the soup, lol)
2 soup cans of water (obviously, I've only been using one of these as well)

Combine soups, water, seasoning, and meat in crock pot.  Cook 6-8 hours on low heat.  Once meat mixture is cooked, add sour cream.  Boil and drain noodles as directed, add to meat mixture (I add slowly so I don't end up with too many noodles and not enough sauce because I always make too many noodles).  Mix well.  Serve hot.  I like to make brown and serve rolls with mine.  Enjoy!

Cake Mix Cookies

I make tons of these around Christmas time, and for classroom parties.  They are so easy, and you can choose any flavor you want.  Some of my faves are devils food, red velvet, lemon, and funfetti :)

1 box of cake mix (any flavor)
1/2 c. vegetable oil
2 eggs
1 can of frosting (any flavor) or powdered sugar

Preheat oven to 350.  Mix cake mix, oil, and eggs.  Roll into 1 inch balls.  Bake for 8-10 minutes.

Tips:
I like to roll the devils food flavor in granulated sugar before baking. 

I sprinkle the devils food and red velvet with powdered sugar once they're cooled.  Red velvet is also good with cream cheese frosting.

For other flavors, I like to use frosting.  The possibilites are endless, have FUN!

Lazy Day Lasagna

I'll admit, I was a bit skeptical of this recipe.  I made it anyway, and wow!  It tasted like nothing I expected, very good!

1 lb ground beef
1 can of pizza sauce
1/2 green pepper, chopped
1/2 small onion, chopped
1 c. mozzarella cheese
1 box of Velveeta shells and cheese

Cook hamburger with onion and green pepper, drain.  Set aside.  Cook Velveeta shells and cheese as directed on box.  Add in hamburger mixture, sauce, and mozzarella cheese.  Cook over low heat on stovetop until cheese is melted.  Serve. 

Crescent Sopapilla Cheesecake

I've used crescent rolls for dinner and lunch, now for dessert!

2 8oz tubs of cream cheese
2 pkg crescent rolls
1 c. sugar
1 tsp vanilla
1/2 c. butter (melted)
1/2 c. cinnamon sugar

Preheat oven to 350.  Line bottom of 9x13 cake pan with 1 pkg crescent rolls (you can now buy crescent rolls in sheets, rather than cut into triangles!) Flatten.  Mix cream cheese, sugar, and vanilla.  Spread over rolls.  Unroll the other package of crescent rolls and place on top of cream cheese mixture.  Pour over butter, and sprinkle with cinnamon sugar.  Bake for 30 minutes.  Serve warm or cold. 

Beer Dip

Who likes cooking with beer?  This girl!

2 8oz tubs of cream cheese (softened)
1/3 c. of beer (or a little more)
1 pkg ranch dressing mix
2 c. shredded cheddar cheese

Drink can of beer until you have about half a can left ;)  Mix first ingredients until smooth.  Add cheese.  Serve with pretzels....and of course, more beer.

Sausage Stuffing Broccoli Bake

This sounds like a strange recipe, but I promise it is so delicious! 

1 pkg frozen, chopped broccoli
1/2 lb sausage
3 c. croutons (I like the cheese kind)
2 c. shredded cheddar cheese
4 eggs
1 can cream of broccoli
1 soup can of milk

Preheat oven to 400.  Boil broccoli until tender, drain.  Cook sausage, drain.  Combine sausage, broccoli, croutons, and cheese.  Toss lightly to mix, add to 9x13 baking dish.  Mix soup, milk, and eggs until smooth.  Pour over sausage mixture.  Bake for 30 minutes, or until set.  I like to let it set for about 15-20 minutes before serving so it firms up a bit. 

Beth's Chicken Lasagna

This stuff is amazing!  All the credit goes to my brussels sprouts lovin' friend, Beth. 

4 c. chicken, cooked and cubed
1 can cream of chicken
1 can cream of celery
4 oz cream cheese
2 c. small curd cottage cheese
2/3 c. milk
1 box stuff mix (I like cornbread flavor)
1 stick of butter (melted)
lasagna noodles, cooked
salt and pepper

Preheat oven to 350.  Mix cream cheese and cottage cheese together, set aside.  Mix together chicken, soups, milk, salt, and pepper.  In 9x13 baking dish, layer chicken mix, noodles, then cheese mixture.  Repeat layers.  Top with stuffing, drizzle on melted butter.  Bake for 30-40 minutes.  So good!

Mexican Casserole part 3 - remix

Yep, it's a Mexican casserole...but this time, we're using chicken. 

1/2 bag of Doritos, crushed
2 boneless skinless chicken breast (or precooked santa fe chicken slices)
1 can cream of celery
1 can cream of chicken
1 c. chicken broth
1 can rotel
2 c. shredded cheddar cheese (taco flavor, of course!)

Preheat oven to 350.  Cover bottom of 9x13 baking dish with Doritos.  Pour chicken broth over Doritos.  Put shredded chicken over chips.  Spoon out both cans of soup and spread over chicken (I mix the soups together, then spread it) Add rotel on top of soup and cover with cheese.  Bake for 30 minutes until cheese is bubbly. 

Creamy Potato Soup

This soup is perfect on a cold dreary day.  Serve it with oyster crackers.

6 - 8 medium potatoes, peeled and cubed (I prefer smaller cubes for a creamier soup)
1/4 c. butter
1/2 c. flour
6 c. milk
2 tsp chicken bouillon (2 cubes)
1/2 tsp salt (to taste)
1/4 tsp pepper (to taste)
shredded cheddar cheese
bacon bits
green onions

Boil potatoes until they are almost soft (you'll want to be able to smash them, but still have some consistancy)  In large pot, melt butter, add flour, and cook for about a minute, add 3 cups of milk, and stir until lumps are out.  Add remaining milk, heat to a boil, stirring constantly.  Be careful not to let the bottom scorch!  Add potatoes and use a potato masher to mash up until soup is thickened.  Add in desired amount of cheese, bacon, and green onions.  Or you can use them as topping.  Serve hot.

Rotini Lasagna

1 lb ground beef, cooked and drained
3/4 box of rotini pasta, cooked and drained
1 jar of spaghetti sauce
1/2 c. small curd cottage cheese
4 oz cream cheese
2 c. shredded mozzarella cheese (I used Italian blend)

Preheat oven to 350.  Combine beef, spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, and cream cheese.  Add in pasta (I always cook too much pasta, so I slowly add in just enough so that noodles are are coated with sauce really well) Pour into 8 inch casserole dish, top with remaining cheese.   Bake 15-20 minutes until cheese is completely melted.  Serve with garlic bread. 

Bacon Cheeseburger Rollups

I bet you think this uses crescent rolls, don't you?  Wrong! 

1 lb ground beef
6 bacon strips, diced
1/2 c. chopped onion
1 8oz package velveeta cheese, cubed
1 can large refrigerated biscuits
1/2 c. ketchup
1/4 c. mustard

Preheat oven to 400.  In large skillet, brown beef, bacon, and onion over medium heat until meat is no longer pink.  Drain.  Add cheese, cook and stir until melted.  Remove from heat.

Flatten each biscuit into a 5 inch circle.  Spoon 1/3 c. beef mixture onto each biscuit.  Fold sides and ends over filling and roll up.  Place seam side down on a greased baking sheet.

Bake 18-20 minutes until golden brown.  In small bowl, combine ketchup and mustard.  Serve with dill pickle spears and rollups. 

Ooey Gooey Butter Cake

Having a Paula Deen kinda day?  This cake is for you!  Lots of butter, ya'll!

Cake:
1 box of yellow cake mix
1 egg
8 tbs butter (melted)

Filling:
1 8oz package cream cheese (softened)
2 eggs
1 tsp vanilla
8 tbs butter (melted)
1 16oz box of powdered sugar (yep, using the entire box!)

Preheat oven to 350.  Combine cake mix, egg, and butter.  It will be sort of dry and crumbly.  Pat mixture into the bottom of a lightly greased 9x13 baking pan. 

Prepare filling - in a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter.  Beat until smooth.  Add the powdered sugar slowly and mix well.  Spread over cake mix.  Bake 40-50 minutes, the center should be a little gooey (it will set some) OMG YUM!

Mexican Casserole part 2

I love Mexican food.  Here's another casserole, so fast and easy. 

1 lb ground beef, cooked and drained
1 large can of red enchilada sauce
6 flour tortillas
1 c. shredded cheddar cheese (again, taco flavor is best)
1 small can refried beans
1 4oz can of green chilies (I actually only use about half this)
1 can chili beans

Preheat oven to 400.  Add to cooked ground beef 1/2 c. enchilada sauce and chilies.  Spray 8in casserole dish with cooking spray, drizzle just enough enchilada sauce to cover the bottom of the dish.  Spread refried beans over each tortilla.  Layer in dish - tortilla, meat mixture, beans, and cheese.  Repeat for all layers.  I pour remaining enchilada sauce over it, but that is optional.  I like a little extra cheese on top.  Bake 20-30 minutes until cheese is bubbly and melted.  Serve with sour cream. 

Best Brussels Sprouts...Promise!

There are only 2 people in the world that like brussels sprouts.  Myself and my friend Beth.  So, Beth, this is for you!

3 slices of bacon, cut into 1 inch pieces
1 bag frozen brussels sprouts, thawed (I prefer baby ones)
coarse salt and pepper
1 apple, cored and cut into 1/4 inche slices, then halved crosswise (or chunks, that's easier!)
2 tsp red wine vinegar

Preheat oven to 425.  Arrange bacon in a single layer on a large rimmed baking sheet.  Bake until browned, about 10 minutes.  Add brussels sprouts in a single layer, sprinkle with salt and pepper.  Roast until they begin to brown, about 15 minutes.  Remove from oven, toss in apple pieces.  Return to oven, roast until apple has softened, 10-15 minutes.  Toss with vinegar and serve immediately.  Mmmm, may not smell great but they are delish!

Easy Jalapeno Poppers

As you can tell, I will use crescent rolls to create just about anything!  This appetizer recipe is no different :)

1 can crescent rolls
1 8oz tub of cream cheese
2 fresh jalapenos, diced (don't touch your face or eyes!!)
Bacon, cooked and crumbled

Preheat oven to 350.  Roll out crescent rolls, cut each triangle in half to make 2 smaller triangles.  Add a spoonful of cream cheese, jalapeno, and bacon.  Roll up, closing all sides.  Bake 12-15 minutes until golden.  Serve with ranch dressing.

Bacon Chicken Crescent Ring

I love this for pot lucks!  It's pretty and tasty!

2 cans crescent rolls
1 10oz can chunk white chicken (drained and flaked)
1 1/2 c. shredded swiss cheese
3/4 c. mayo
1/2 c. finely chopped sweet red pepper (optional)
1/4 c. finely chopped onion (optional)
6 bacon strips, cooked and crumbled (I cheat and use packaged precooked bacon pieces)
2 tbs dijon mustard
1 tbs Italian salad dressing mix

Preheat over to 375.  Grease 14in circular pizza pan.  Unroll crescent rolls, separate into 16 triangles.  Place wide end of one triangle 3 inches from edge of pizza pan, with the point over hanging edge of pan.  Repeat with remaining rolls along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete)  Lightly press wide ends together.

In a small bowl, combine all other ingredients, mix well.  Spoon over wide ends of dough.  Fold points of triangles over filling and tuck under wide ends (filling will be visible) Bake for 20-25 minutes until golden brown.  Serve.

Chicken Parmesan Wraps

8 fully cooked chicken strips (frozen Tyson crispy chicken strips work great, and fast!)
8 slices mozzarella cheese, cut in half (divided)
1 can crescent rolls
1 tsp garlic salt
1 jar favorite spaghetti sauce (I prefer Prego Four Cheese)
6 oz cooked pasta (ziti or rotini are best)

Preheat oven to 375.  Separate crescent rolls into 8 triangles.  Pour sauce into a bowl or saucepan.  Place one half slice of mozzarella cheese on top of crescent roll.  Dunk chicken strip into spaghetti sauce and place on top of cheese.  Roll up crescent and place on cookie sheet.  Repeat with remaining chicken strips and crescent rolls.  Sprinkle each with garlic salt.  Bake for approxiamately 15 minutes.  Remove from oven and top each crescent with remaining cheese slices.  Bake for additional 5-8 minutes.  Meanwhile, cook pasta as directed, heat remaining sauce, and toss with pasta.  Serve pasta with crescents. 

Super Easy Pumpkin Muffins

1 box yellow cake mix
1 15oz can of pumpkin puree (not pie filling)
powdered sugar for sprinkling on top

Preheat oven to 350.  In large bowl, mix cake mix and pumpkin puree with hand mixer.  Beat for about 2 minutes.  Grease or line muffin pan.  Pour in batter, filling each cup about 3/4 full.  Bake for 25-28 minutes, or until toothpick comes out clean.  Cool, then dust with powdered sugar.  SO GOOD!  Could also do a glaze instead of sugar, and top with some chopped pecans. 

Crock Pot Baked Apples

1/4 c. brown sugar
1/4 c. walnuts (I prefer pecans)
2 tbs butter or margarine
1 tsp cinnamon
6 Gala or Macintosh apples - cored
1/2 c. apple juice

In large bowl, mix sugar, nuts, butter, and cinnamon.  Fill apples with filling and place them in the crock pot.  Pour in apple juice.  Cover and cook 2 1/2 - 3 hours on high heat until apples are soft and begin to collapse.  Serve with a scoop of vanilla ice cream, if desired.

Swiss Chicken

4  boneless skinless chicken breast
6-8 slices Swiss cheese
2 cans cream of chicken soup
1/2-1 c. milk
1 box stuffing (I prefer cornbread flavor)
1 stick of butter (melted)

Heat oven to 350.  Place chicken in 9x13 baking dish and top with slices of cheese so that chicken is covered.  In separate bowl, add milk to cream of chicken soup (it should be easy to pour but not runny) Pour over cheese and chicken, top with stuffing mix, drizzle butter over stuffing.  Bake 25-35 minutes, until chicken is done.  Serve with favorite side dishes!

Mexican Casserole part 1

1 lb ground beef
1 pkg taco seasoning
1/4 c. water
1 c. diced onion
1 bag of Dortios
1 can of chili beans (do not drain)
1 can of rotel (drained)
1 can cream of chicken soup
2 cups shredded cheddar cheese (taco flavor is best)
green onion (for garnish)

Heat oven to 350.  Brown ground beef, drain.  Mix in taco seasoning and water.  Add onion and saute a bit.  Set aside. Crush the Doritos and place in the bottom of a 9x13 baking dish.  Layer the meat mixture on top of the chips, then add the chili beans.  Mix the rotel and cream of chicken soup together and pour over beans.  Top with cheddar cheese.  Bake 40-45 min, garnish with green onions.  Serve with sour cream.  Delish!