Italian Crescent Casserole Recipe

December 30, 2011 by 6 Comments

I love it when I cook something and it is such a hit that I don’t have to worry about leftovers. It is sad though and a waste but leftovers tend to be forgotten about in our house and the dogs usually end up with a messy experiment or something tasty. They are dogs so they win either way. Well this recipe I made is very similar to the Pillsbury Italian Crescent Casserole Recipe but I changed the kind of sauce used but I am sure it is just as good either way.

This dish was just full of cheesy goodness and the basil leaves and crescent rolls added a really great crust. It also had the spaghetti sauce flavor the kids love without me having to make spaghetti. My kids love spaghetti and well making it every week is kind of blah!

Here is the recipe for you guys to try with my changes:

5.0 from 2 reviews

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Italian Crescent Casserole Recipe
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 lb ground beef, cooked, drained
  • 1 cup Three Cheese Pasta Sauce (the original called for a different kind. I love this one more so I used it)
  • 1 can (8 oz) refrigerated crescent dinner rolls
  • 1½ cups shredded Italian cheese blend (6 oz)
  • ¼ teaspoon dried basil leaves

Instructions
  1. In skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.
  2. Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining ½ cup cheese and the basil.
  3. Bake at 375°F for 20 minutes.

 

 

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Thanksgiving Turkey Themed Deserts and Foods Roundup

November 19, 2011 by 1 Comment

1. Turkey Rice Crispy Treats 2. Turkey Cake 3. Turkey Cupcakes 4. Turkey Candies 5. Candy Turkeys 6. Turkey Sandwiches 7. Turkey Cookies 8. Turkey Cupcakes 9. Turkey Cookies

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Slow Cooker Buffalo Chicken Sandwiches – Recipe

August 1, 2011 by 6 Comments

Recently I have been on a roll with you using my slow cooker, I think it is honestly one of my favorite things to use in the kitchen. Mostly because it is so easy and there really isn’t a whole lot of work to it. The most recent dish that I have tried in the slow cooker are Buffalo Chicken Sandwiches. They were really easy to make and the kids adored them, meaning they weren’t too spicy for them.

Like most slow cooker recipes Buffalo Chicken Sandwiches are so easy that you preparation consists of placing the ingredients in the crock pot and going about your day. Without having to do anything until they are almost done and it is time shred them for sandwiches.

Check out the easy directions to make your own Slow Cooker Buffalo Chicken Sandwiches and if would like a little less hotness be sure to visit Life with Sharon and check out the Zesty Slow Cooker Barbecue Chicken Recipe, that I have also made this week.

5.0 from 2 reviews

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Slow Cooker Buffalo Chicken Sandwiches – Recipe
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 4 skinless, boneless chicken breast halves (I used 2 large chicken breasts cut in half)
  • 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
  • ½ (1 ounce) package dry ranch salad dressing mix
  • 2 tablespoons butter
  • Hamburger buns (we used a whole package of 8)

Instructions
  1. Place the chicken breasts into a slow cooker, and pour in ¾ of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours or high 3 t0 4 hours
  2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks.
  3. Spoon the meat onto the hamburger buns rolls, and splash with the remaining buffalo wing sauce to serve.

 

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Chicken Enchilada Recipe

July 19, 2011 by 4 Comments

When I make enchiladas I usually make them with beef, but recently my sister got me to try Chicken Enchiladas that she had made recently. I loved them and so I decided that I would have to try and make some of my own. Making beef enchiladas is easy and making them with chicken is actually just as easy. The recipe that she gave me to make them is so simple that someone who can’t cook could make them easily.

Basically you mix the filling ingredients (of course after either warming up the chicken or cooking it) :

And of course after everything is all mixed up, you fill your tortillas (and this was actually my very fist time using corn tortillas and I actually kind of like them now):

And of course after all of the tortillas is filled with the chicken enchilada filling you cover them in sauce and cheese. And as you all can see I am very liberal with the cheese. In my head the more cheese the better even though I know perfectly well that it isn’t the greatest for you:

It didn’t take long to cook the chicken enchiladas and the kids were thrilled with them, they definitely had seconds and I think that one even had thirds and they finished off the left overs the next day.

Check out the easiness and of this recipe:

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Chicken Enchilada Recipe
Prep time: 
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Ingredients
  • 12 oz seasoned shredded chicken (pre-cooked)
  • 1 can enchilada sauce
  • 1 package Spanish rice prepared according to package instructions
  • 1 can refried beans
  • 30 corn tortillas
  • ½ cup Mexican/Fiesta blend shredded cheese

Instructions
  1. Pre-heat oven to 400 degrees
  2. Heat chicken according to package directions
  3. Mix chicken, rice, beans, ½ of enchilada sauce, and ¼ cup of cheese in a bowl
  4. Spoon 1 – 1½ tablespoon of chicken mixture onto tortilla,
  5. Roll tortilla with seam facing down onto pan
  6. Repeat process of scooping mixture and rolling tortillas with tortillas touching on pan until the chicken mixture is gone
  7. Pour remaining enchilada sauce over enchiladas and spread evenly
  8. Sprinkle evenly with remaining cheese
  9. Bake 10-15 until cheese is melted!

 

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Taco Soup Recipe

July 9, 2011 by 1 Comment

I will be honest when I first heard about this recipe from my friend Christina, I was very skeptical. In my head Taco and Soup just did not go together. I relented though and decided to give it a go.

The ingredients for taco soup, had a few things in the beginning that while my kids and their dad eat I absolutely refuse to eat. They included corn and kidney beans. So that left me with a pretty simple list of ingredients to use:

While I was preparing the Taco Soup, I could not help but love the easy preparation, honestly there are not many recipes that are this easy. Seriously browning hamburger meat and simmering ingredients are about as easy as you can get, right?

And as I said above all I did was brown the meat and mix everything in:

I can honestly say that myself and the whole family were pleasantly surprised by this dish. The kids loved it, I loved it and the boys dad loved it. So much so they all had second helpings and ate all of the left overs.

Check out the easy recipe below, I included all of the ingredients on the list *even the ones I omitted* from my version.

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Taco Soup Recipe
Recipe type: Main
Prep time: 
Cook time: 
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Ingredients
  • 1 lb. ground meat
  • 1 package taco seasoning
  • 1 package of dry ranch seasoning
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can ranch style beans
  • 1 can corn
  • 1 can hominy

Instructions
  1. Brown the ground meat with the taco seasoning
  2. Add beans, corn, and hominy to the browned meat
  3. Simmer
  4. Add package of dry ranch seasoning

Enjoy and tell me what you think and don’t forget to check out my friend Christina’s (that got me to try Taco Soup) version of the recipe here!

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Skillet Beef and Broccoli Recipe

June 22, 2011 by Leave a Comment

The family and I recently tried this recipe. And honestly I was quite impressed with it. I was honestly partly afraid of how it would taste because while cooking the smell of broccoli over powered everything. It was really good and tasty and the family loved it.

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Skillet Beef and Broccoli Recipe
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 tablespoon olive oil
  • 1 pound round steak, sliced into 2 inches
  • salt to taste
  • ground black pepper to taster
  • 1 small onion, thinly
  • 2 cups fresh broccoli florets, chopped
  • 1 can condensed cream of broccoli soup
  • ¼ coup water
  • 5 tablespoons soy sauce

Instructions
  1. In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
  2. Stir in onions and saute until tender. Stir in remaining ingredients and blend well.
  3. Reduce heat and cover. Cook to desired doneness.

Try it out and tell me what you think!

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Coming Soon!

August 30, 2010 by Leave a Comment

I am trying to get everything in order to launch my all new Mom Blog. So look for it to launch soon!

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