Mini Crescent Rolls

This is my son's new favorite breakfast!!!

Prep Time 15 min.
Total time 30 min.
Makes 48 snacks

INGREDIENTS

• 2 cans (8 0z. each) Pillsbury refrigerated crescent dinner rolls
• 48 cocktail-sized smoked link sausages or hot dogs (from 16 oz package)

DIRECTIONS

1. Heat oven to 375*. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling into opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway thru baking. Immediately remove from cookie sheet. Serve warm.
   

Crescent Bacon-Cheddar Pinwheels

I recently had the opportunity to host a Pillsbury Get-Together. They supplied me the ingredients and recipes for me to share with a few friends. That was fun, but I wanted to share the recipes here on my recipe blog as well. They sent me four to use and this one was my family's fave.

Prep time 15 min.
Total time 35 min.
Makes 16 appetizers

INGREDIENTS

• 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury Crescent Recipe Creations seamless dough sheet
• 2 tablespoons ranch dressing
• 1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
• 1/2 cup finely shredded cheddar cheese (2 oz.)
• 1/4 cup chopped green onions (about 4 medium)

DIRECTIONS:

1. Heat oven to 350*
2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangles, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
3. Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions.
4. Starting with one short side, roll each rectangle to edges; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down ungreased cookie sheet.
5. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
   

ENJOY!!!

Avocado Quesadillas n' Dip

I had the opportunity to try out 2 new recipes that are available on the website Avocados from Mexico. They sent me the recipes and 6 perfect avocados and by "perfect" I mean DELICIOUS!! You MUST check out their website because they have so much info about avocados, great recipes and even a coloring page for the kids.

The first recipe I tried was Avocados Quesadillas n'Dip.

Avocado Quesadillas n' Dip

Ingredients: 1 fully ripened avocado from Mexico, halved, pitted and peeled 1/3 cup prepared ranch salad dressing 4 (6-inch) flour tortillas, any flavor 1/2 cup shredded Monterey Jack cheese 1/4 cup corn kernels Raw veggies Preparation: Chop half of the avocado. To prepare Avocado Dip: In bowl of food processor, combine chopped avocado with ranch dressing; process until smooth; transfer to small serving bowl; set aside. Cut remaining half of the avocado into 8 slices. Heat skillet over medium heat; place one tortilla in skillet; heat until warm, about 30 seconds. Turn tortilla over, sprinkle 2 tablespoons of the cheese on half of the tortilla; heat until cheese melts, about 2 minutes. Remove from skillet. Place 1 tablespoon corn and 2 slices avocado on top of cheese; fold other half of tortilla over avocado; press the edge together. Remove to serving plate; cut into thirds. Repeat with remaining tortillas. Serve warm with reserved Avocado Dip and raw veggies, if desired.

This recipe was super yum and SO easy to make! I made quesadillas for 3 people in under 10 minutes. I also did not have any Monterey Jack cheese so I used cheddar on a few and White American cheese on the others. It was so good!!

Chili Cheese Dip

• 1/2 to 1 pound ground beef, browned and drained
• 1 can (15 oz.) chili, with or without beans
• 1 pound Mexican Velveeta cheese, cubed

Combine all ingredients in greased 3 to 4 1/2 qt. slow cooker. Cover and cook on low heat 3-4 hours or on high heat 1 1/2 to 2 hours, stirring every 30 minutes until cheese is melted. Makes 6-8 servings.

Serve warm with tortilla chips. :)

Parmesan Garlic Potatoes

Ingredients

* 6 tablespoons butter, melted
* 1/2 teaspoon garlic powder
* 3 tablespoons freshly grated parmesan cheese
* 8 medium red potatoes, washed and halved lengthwise

Directions

1. Preheat over to 375 degrees
2. Pour butter into a 13x9x2-inch baking pan.
3. Sprinkle garlic powder and parmesan cheese over butter.
4. Place potatoes with cut side down over cheese mixture.
5. Bake uncovered for 40 to 45 minutes or until tender.

Red Hot Buffalo Chicken Wings

Another great Super Bowl dish. Go Colts!!

• 2 1/2 lbs. chicken wing pieces
• 3/4 cup any flavor Frank's Redhot Wings Sauce

Bake wings in foil-lined pan at 5oo degrees on lowest oven rack for 20 to 25 minutes until crispy, turning once.
Toss wings in sauce to coat.

TIP- You may substitute 1/2 cup Frank's Redhot sauce mixed with 1/3 cup melted butter for the Wings Sauce.

Creamy Bean Dip

Maybe a great Super Bowl dip!?

• 5 slices fully cooked bacon
• 1 can refried beans
• 4 oz. cream cheese
• 3/4 cup mild salsa
• 1/2 cup shredded mild cheddar cheese

Directions:

1. Heat bacon in skillet over medium heat 5-7 minutes or until crisp. Drain and crumble.
2. Add beans, cream cheese and salsa to skillet; heat 5 minutes or until cream cheese melts, stirring occasionally.
3. Pour mixture into shallow dish and top with cheddar cheese and bacon.
4. Serve with chips or veggies. YUM!!
   

Caramel Popcorn

Thanks Karolyn for the great recipes!!

Carmel Popcorn

6 c. popped popcorn ( I usually put a thin layer of uncooked kernels in the bottom of a brown paper bag and pop it in the microwave)

1/2 c. toasted almonds (optional, I don't use them)

3/4 c. firmly packed brown sugar

1/2 c. Butter

2 TB light corn syrup

1/8 tsp salt

1/2 tsp baking soda

Put waxed paper on a jelly roll pan and put off to the side. In a large glass bowl combine cooked popcorn and nuts. In a 4c. glass measuring cup combine brown sugar, butter, corn syrup and salt. Microwave for 2 mins. stir together. Microwave again for 2-3 min.,until it comes to a rolling boil. Stir in baking soda until well mixed. Immediately pour over popcorn; toss till coated. Microwave for another 2 mins.,Stir. Immediately spread on waxed paper to cool.

Fluffy Peanut Butter Dip

This is a super easy, yummy dip!!

• 1/2 cup creamy peanut butter
• 1 container (8 oz.) vanilla yogurt (I use strawberry/banana)
• 1/8 teaspoon ground cinnamon
• 1/2 cup thawed frozen whipped topping
• Cut apples or pears for dipping

Mix peanut butter, yogurt and cinnamon with whisk. Mix in whipped topping into peanut butter mixture until blended. Dip fruit and enjoy!!

Super yummy spinach dip

SPINACH DIP

• 12 oz. frozen spinach- THAWED
• 16 oz. sour cream
• 1 packet dry Ranch dip mix

Mix all ingredients together and put in fridge until chilled. Serve with chips! :)

Breakfast Smoothie

This is a great recipe to take on the go!!

2 (8oz.) containers vanilla yogurt
1/4 cup orange juice
1 cup frozen strawberries
1 banana sliced

Blend all ingredients in blender until smooth.

Super yummy smoothie

I found this super yummy smoothie/slushie on the site Not So Average Kid. The author is an 11 yr old girl and she often posts great recipes. This has been my fave so far because it's so easy and so healthy!! I changed her recipe just a bit by changing the sugar to Splenda. This cut calories and obviously cuts sugar. :) My kiddos love this and they often have it for breakfast or for an afternoon snack.


-- 5 Strawberries
-- 4 ice cubes
-- 1/4 cup of water
-- 2 teaspoons of lemon juice (depending on how lemony you want your slushies)
-- sugar Splenda to your liking
-- banana (optional- I added this and it was great!!)

Put ice cubes in a blender and blend until crushed. Add the strawberries, water, lemon juice, Splenda, and banana if you chose. Blend until smooth. Enjoy!!!

Caramels

• 2 1/4 brown sugar
• 1 cup white corn syrup
• 1 can sweetened condensed milk
• 1/2 cup butter
• vanilla

Combine all ingredients. Cook at low heat stirring constantly. Test for doneness in cold water. Make soft ball. Pour onto buttered cookie sheet. Cut into pieces when cool. You can wrap pieces individually in plastic wrap.

Mini Pizzas

Here's an easy, summer snack!

Mini-Pizzas

Ritz crackers
Spaghetti sauce
Mozzarella cheese- shredded or sliced into small squares
Pepperoni, ham, whatever kind of topping you may like on a pizza

Lay crackers on cookie sheet. Spoon on spaghetti sauce, sprinkle or lay on cheese. Top with any other toppings you like. Broil in oven on top rack for just a couple of minutes until cheese melts. Serve!

My kids LOVED these!!