Flashback Friday - Tasty Dishes using Canned Biscuits

Cream cheese and chicken wrapped in crescent rolls...

what's not to love???  This dish is fit for kings...and company too. 

Amazing Chicken Squares

I grew up on apple dumplings made with pie crust,  but these are so much faster, and mighty tasty. Pour (diet) soda around them to make a beautiful sauce. I won't make them any other way!

Simple Apple Dumplings

WOW oh WOW!  This is one of my all time favorites - EVER!

You can't believe how scrumptious this is til you've tried it. 

Cherry Pie Cream Cheese Coffee Cake

These simple creations are delightfully delicious! Bite sized

anything is always a special treat! 

(Paula Deen's) Upside Down Pineapple Biscuits

A delicious meal or appetizer...the kids can help you make

this simple dish that any age will love....seasoned ground beef fills the cups, topped with cheese...try them soon...

Farmhouse BBQ Cups

Flashback Friday - Marvelous One-Dish Recipes

WELCOME TO FLASHBACK FRIDAY!

As the pace of life seems to pick up, do hope you'll give these easy meals a try soon!You'll be so glad you did! 

Your family will dive into this dish...uses frozen hash browns,

soup, french fried onions and more...MMM!  Add a veggie and you're all set. 

One Dish Pork Chop Potato Casserole

This is a tasty dish with crescent rolls as a base, with broccoli...

creamy, cheesey. 

Chicken (or Turkey) Divan Squares

This is a hearty 'man's casserole' with layers of beef, mushrooms, soup, cheese, biscuits and eggs!

Beef Stroganoff Casserole

I love using up leftovers and stuffing them in canned biscuits for a delicious,

hand held meal.  

Mini Chicken Pot Pies

Leader Enterprise - October 25, 2017 - Falling for Fall Flavors

Smoked Sausage, White Bean & Potato Chowder

As I've mentioned before, autumn is my most favorite time of the year.  I love the colors and flavors of this season. Hope you're out and about enjoying some colors and the cooler temps. Do hope you'll enjoy some of these favorite fall dishes too. 

GRANDMA'S WALDORF SALAD 

2 Gala apples, cored and diced

1 Granny Smith apple, cored and diced

1/2 c. chopped pecans or walnuts

1/2 c. celery, diced

1/3 c. sweetened dried cranberries

1/3 c. mayonnaise

sprinkle of sugar, optional 

Stir together all ingredients in a large bowl. Cover and chill until serving time. 

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER 

2-1/2 c. (low sodium) chicken broth 

3 c. potatoes, diced

(I used cubed frozen southern hash browns)

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage or ham, chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half & half (or whole milk)

1-15 ozs. can northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

black pepper to taste

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts.  Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

CARAMEL APPLE CHEESE DANISH 

1 pkg. crescent rolls
1 (8 ozs.) cream cheese, softened
1 tsp. vanilla
1/2 c. powdered sugar
1 granny smith apple, chopped
1/2 c. pecans, chopped
Cinnamon
1/4-1/2 c. caramel ice cream topping

Press crescent rolls into 9" x 13" in baking dish. In medium bowl, mix cream cheese, vanilla, and powdered sugar until creamy. Spread over crescent dough. Sprinkle chopped apple and pecans over the cream cheese mixture. Sprinkle cinnamon and drizzle caramel topping over apples and pecans. Bake at 350 for 15-20 minutes. Serve warm. 

Spiced Apple Butter Bars

SPICED APPLE BUTTER BARS

1 (16 ozs) box spice (or butter pecan) cake mix

2/3 c. butter, softened

1 egg

1 c. finely chopped pecans

1 c. apple butter

Preheat oven to 350. Line 9" sq. pan with foil, leaving 2" of foil overhanging at 2 opposite sides; spray foil with cooking spray. (Not necessary to spray if using non stick foil) In large bowl, beat cake mix, butter and egg with electric mixer on low, about 2 minute, or just until crumbly.  Stir in pecans, by hand is easiest. Reserve 1 cup mixture. Press remaining mixture in bottom of pan.  Spread apple butter over crust.  Crumble reserved pecan mixture over top. 

Bake 30 - 35 minutes or until golden brown.  Cool completely in pan on cooling rack for about 2 hours. Use foil to lift out of pan.  Cut into 5 rows of 4. Yield: 20 pieces

BAKED ACORN WITH BROWN SUGAR MAPLE SAUCE

1 medium acorn squash, halved and seeds removed

1-1/2 c. water

1/4 c. (sugar free) maple syrup

(pure is best!!)

2 Tb. brown sugar

1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/4 tsp. (fresh) ground nutmeg, optional

1/4 tsp. salt

Preheat oven to 350. Place squash cut side down  in 9" X 13" baking dish; add water. Bake 45 minutes, uncovered. Drain water from pan; turn squash cut side up. In small bowl, combine syrup, brown sugar, cinnamon, ginger, nutmeg and salt; pour into squash halves, basting the inside of the squash as much as possible.  Bake 10 minutes more, uncovered, or until sauce is heated through. Yield: 2 servings

"Work for a cause, not applause; live life to express, not to impress; don't strive to make your presence noticed, just make your absence felt" - Unknown

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Flashback Friday - YuMMMy Make-Ahead Breakfasts

You can't believe how simple this dish is...and you can make it ahead...up to 48 hours! Sticky...nutty...gooey...impressive! The last time I served this to guests, they had to take a picture to send to their kids before enjoying it. *-*

Make-Ahead Pull Apart Sticky Buns (using frozen dough)

This is definitely a favorite! Cream cheese is a star! in this make-ahead dish. 

Baked Waffles with Raspberry Cream Cheese

Make this good-for-you dish the night before and breakfast is ready when you're in a rush to get out the door. Enjoy warm or cold - oh so good! 

Overnight Oats - PB Banana or Strawberry Nutella

I get dizzy trying to think of words to describe this scrumptious out-of-the-world-good dish. Using crescent rolls for the top and bottom crust make it 
DA BOMB!! Can be made a day ahead. 

Cherry Pie Cream Cheese Coffee Cake

Flashback Friday - Delicious Dishes using Crescent Rolls

WELCOME TO FLASHBACK FRIDAY!! 

Hope you enjoy these recipes from the past....

Cream cheese and chicken wrapped in crescent rolls...

what's not to love???  This dish is fit for kings...and company too. 

Amazing Chicken Squares

WOW oh WOW!  This is one of my all time favorites - EVER!

You can't believe how scrumptious this is til you've tried it. 

Cherry Pie Cream Cheese Coffee Cake

I grew up on apple dumplings made with pie crust,  but these are so much faster, and mighty tasty. Pour (diet) soda around them to make a beautiful sauce. I won't make them any other way!

Simple Apple Dumplings

A simple way to dress up crescent rolls...wrap them around string cheese...
season butter and spread over the top.  So delicious with any meal! 

Cheesey Garlic Crescent Rolls

Leader Enterprise - April 12, 2017 - Spring Cleaning Helps

"Lightened" Ham & Swiss Rollups

Hope you're enjoying the spring season. The day after we returned from 2 months in Florida, (early March) my dear hubby was hospitalized for 13 days, most of those days far from home at the Ann Arbor VA. He received such awesome care there and we adore the doctors and nurses. He began dialysis while there and is now going to Bryan 3 days a week for the process.  Life is settling down as we strive to find our 'new normal'. We are more than blessed, in so many ways, and covet your thoughts and prayers for the days ahead. There's no place like home! 

This is the time of year we begin thinking about spring cleaning. There are many uses for household products such as vinegar and baking soda, so I thought I would remind you of some cleaning ‘tricks’ using these simple on-hand products to help get your home sparkling.

Special Egg Salad & Tips for Cooking Eggs

Nontoxic Bathroom Cleaner: Here’s a terrific deep-cleaning cleanser recipe that works on any bathroom surface. It cuts through soap scum and mildew as well as any commercial bathroom product and costs just pennies. Clean Green!

Ingredients:

1-2/3 c. baking soda

1/2 c. liquid soap

1/2 c. water

2 Tb. white vinegar

1 clean 16-ounce spray bottle 

Mix baking soda and liquid soap in a bowl. Dilute with water and add the vinegar. Stir the mixture with a fork until any lumps have been dissolved. Pour the liquid into the bottle. Shake well before using. Spray on area to be cleaned. Scrub with a nylon-backed sponge. Rinse off with water.

Refresh the Fridge: Did you know that vinegar might be an even more effective safe cleanser for your refrigerator than baking soda? Use equal parts white vinegar and water to wash both the interior and exterior of your fridge. To prevent mildew growth, wash the inside walls and bin interiors with some full-strength vinegar on a cloth. Also use undiluted vinegar to wipe off accumulated dust and grime on top of your refrigerator. Of course, you’ll still want to put that box of baking soda inside your refrigerator to keep it smelling clean when you’re done.

Vinegar acts as an odor absorber. That in and of itself, is interesting. My favorite use for vinegar is to set a bowl of it in a musty room. It absorbs the odor and does not leave the room smelling like vinegar.

This recipe makes a simple snack or lunch. Great for using up leftover ham. 

HAM AND SWISS ROLLUPS 

1-(8 ozs.) tube refrigerated crescent rolls

1 c. diced fully cooked ham

(or 99% fat free deli slices)

3/4 c. finely shredded swiss cheese

1-1/2 tsp. prepared (dijon) mustard

1 tsp. finely chopped onion

Preheat oven to 375. Separate crescent rolls into 8 triangles. In a small bowl, combine ham, cheese, mustard and onion; place 2 Tb. mixture in center of each triangle. Fold points toward center and pinch edges to seal. Place on a lightly greased baking sheet. Bake 11 - 13 minutes or until lightly browned. Yield: 4 servings (2 rolls each) 

I know I've shared this recipe before, but this egg salad is the best I’ve ever tasted and the only kind I’ll make anymore. The cream cheese keeps it from getting runny like traditional egg salad. Another idea for using up all those leftover Easter eggs. You may use reduced fat cream cheese and fat free mayo if desired.

SPECIAL EGG SALAD

1 (3 ozs) pkg.cream cheese, softened

1/4 c. mayonnaise or salad dressing

1/2 tsp. sugar

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/8 tsp. salt

1/8 tsp. pepper

6 hard cooked eggs, chopped

In a small mixing bowl, beat cream cheese until smooth. Add mayo, sugar, onion and garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour before serving.Yield: 6 servings

May you all enjoy a blessed Easter season as we celebrate our Risen Savior! 

P.S. (Pssst!  Wanted you to know I'm working hard on my #3 cookbook, hopefully delivered in early fall. Lots more simple and easy recipes under cover.) 

Jackson H. Brown has said "Success is getting what you want.  Happiness is liking what you get." 

Melt-in-Your-Mouth Pecan Rolls

Oh how I've wanted to share this simple recipe with you!

These would be fabulous to serve on Christmas morning...few ingredients...little fuss...so much deliciousness!!! 

But I had to wait for an opportunity to share it with someone(s) because I could easily gobble up the whole thing myself.

With only a few on-hand ingredients and a pkg. of crescent rolls...you're set to ummm....roll.  *-* (Or unroll as the case may be!)

I had a hard time finding the photo in my files...I was surprised I hadn't separated each of the rolls. This photo shows SIX...they are just small rolls, but BIG in flavor and taste!

(I think I honestly know what happened....after sharing them the first day, I was SO excited to DIVE into the leftovers the second day, I must have been in too big of a rush to separate these lovelies before snapping a shot)... 

 

(hover over photo to pin) 

Made with crescent rolls, I have loved these tasty treats for so long.  This recipe is in my first cookbook. I've always cut back a bit on the sugar amount, and think they're perfect every time.

Ready to bake in just minutes...I hope you'll make these over the holidays...and be willing to share! Cause they are FAN-TA-BU-LOUS! I think they'll become a favorite at your house too. 

You might need to double the recipe second time around! =)  Just use a 

9" X 13" pan...

(hover over photo to pin) 

MELT-IN-YOUR-MOUTH PECAN ROLLS 

1/4 c. butter, melted

1/4 (scant)* c. packed brown sugar

2 Tb. light corn syrup (or honey)

1/2 c. chopped pecans

1 (8 ozs) pkg. refrigerated crescent rolls (or sheet)

2 Tb. white sugar

1/2 tsp. ground cinnamon 

Preheat oven to 375. Grease 9" square baking dish.  In small bowl, combine butter, brown sugar (*scant means 'less than') and corn syrup; spread in bottom of dish.  Sprinkle with pecans. Unwrap crescent rolls, keeping it in a roll. (I told you this was easy!) 

Be sure to pinch perforations together. Cut into 16 pieces. 

(HINT: Cut dough in half, then each half in half and cut each section into 4 pieces) Voila!

In small bowl, combine sugar and cinnamon; roll each piece of dough in mixture and lay over top of brown sugar mixture.  Make 4 rows of 4. Bake about 15 minutes or until golden brown. Cool in pan 1 minute; invert onto serving plate. (Hold plate over top of baking dish, then, with oven mitts on your hands, turn the plate over holding onto both. Serve warm.

Yield: 16 small rolls

(about 4 or 5 servings!) 

Linked to Weekend Potluck

 

Quick Crescent Pecan Pie Bars 

Cherry Pie Cream Cheese Coffee Cake

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