Pull Apart Crescent Rolls

Pull Apart Veggie

Croissant Rolls
2 cans croissants
4 to 8 ounces cream cheese, softened (can be low fat)
1/2 cup sour cream (can be low fat)
seasoning (I used a half a packet of ranch dressing mix) various veggies of your choice (aren't they pretty)

Open the can of croissants but leaved them rolled up. Cut each can into 16 slices and arrange on a cookie sheet just barely touching (in whatever design you like). Bake according to the direction on the package but watch to make sure they don't overcook. Cool rolls completely. You can transfer them to a serving dish, if desired. They should all be stuck together. Mix together cream cheese, sour cream, and seasoning until the desired consistency (spreadable). Spread on cooled croissants, covering up any holes between the rolls. Sprinkle veggies on top and serve. Rolls should easily pull apart. Leftovers will keep in the refrigerator for at least 3 days in a sealed container.

retweet post
shared on facebook 
pin post

shared at
facebook linkup -- blog and social media ct --- 3/12 == done
happiness is homemade 
facebook linkup --- tweeting 4 us #2 --- 5/4

White Chicken Chili Dip #recipe

1 package boneless skinless chicken breast
1 large 48oz jar of Great Northern Beans
2 8oz blocks pepper jack cheese
1 8oz block monterey jack cheese
2 16oz jars Medium Salsa
1 bag tostitos scoops
Directions:
1. Boil and shred your chicken.
2. Cut cheese into small cubes.
        
          Crock Pot
3. If you'd like to use the crock pot you can throw it all in and cook it on low, stirring occasionally until all your cheese is melted.
          Stove Top
3. If you prefer to try it on the stove. Using a medium heat. Grab a deep large pot, add your beans and cheese stirring while the cheese is melting, make sure you stir enough so that your cheese doesn't stick to the bottom.
4. Once cheese has melted into the beans add your chicken and salsa.
5. Keep stirring it all together until heated.
Enjoy! That's it. Grab your chips and dive right in. It doesn't look all that appetizing but I've not met one person who hasn't asked me for the recipe after they've tried it! 

retweet post
shared on facebook 
pin post

shared at
facebook linkup --- blog and social media ct --- 3/12 === done
wonderful wednesday
facebook linkup --- tweeting 4 us #3 --- 5/4

Enjoy a Winter Snack

White Chocolate Party Mix

• 10 oz mini pretzels
• 5 cups Cheerios
• 5 cups Corn Chex
• 2 cups peanuts (or cashews)
• 1 lb. M & M’s
• 24 oz Nestle vanilla chips
• 3 Tbsp. vegetable oil

In a large bowl, combine everything but vanilla chips and oil. 

In a microwaveable bowl, heat the chips and oil for 1 minute. Stir once, then heat 45 seconds more. Pour over cereal mix.  Mix well.  Spread on wax paper. 

Let cool and harden.  Break apart and eat!

retweet post
shared on facebook
pin post

full plate thursday
facebook linkup --- blog and social media ct --- 3/12 -- done
happy now
facebook linkup == twitter marketing rt / ct === 4/24

Pineapple Upside Down Cake #Recipe

1/4 cup butter 
2/3 cup packed brown sugar 
9 slices pineapple in juice (from 20-oz can), drained 
9 maraschino cherries without stems, if desired 
1 1/3 cups Gold Medal™ all-purpose flour 
1 cup granulated sugar 
1/3 cup shortening 
1 1/2 teaspoons baking powder 
1/2 teaspoon salt 
3/4 cup milk 
1 egg 

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered. The cake needs to be turned out of the pan shortly after it’s removed from the oven or the fruit will stick. Be armed with hot pads and a cake plate or board. Allow the fruit to stop bubbling, then place the plate on top of the pan. Carefully lift up the pan, holding the plate firmly in place, and invert the pan. Let it stand for a few minutes before lifting the pan off. Considered a classic American cake, pineapple-upside down cake first appeared when canned pineapple become available. But the method of creating a lusciously caramel-like topping for a cake, pastries (like caramel rolls), or bread has a long baking history. The ratio of butter and brown sugar is fairly low, enough to create the rich Carmel syrup in the pan, but not so much that the flavor of the fruit is lost. Skip the brightly colored cherries and replace them with candied or crystallized ginger pieces or a cluster cranberries. Try fresh chopped herbs or dried spices added to the brown sugar and butter mixture for a flavor twist. 

retweet post
shared on facebook 
pin post 

shared at
creative muster
facebook linkup blog and social media ct  ---- 2/18 ---- done
facebook linkup === twitter marketing ct --- 4/11 --- done
artsy fartsy

Jambalya #recipe

                                                   Jambalya

2 pounds link sausage
1 whole chicken
1 bunch green onions, chopped
1 bell pepper, chopped
4 stalks celery, chopped
3 bay leaves
1 lb. can tomato sauce
1 can rotel tomatoes
 1/2 tsp. garlic powder
2 tsp. cajun seasoning
4-5 drops tobacco sauce
1- 1 lb. bag of rice

Boil chicken, debone, saving the broth. Cut up sausage and fry with chopped celery, bell pepper and onions. Add tomato sauce, rotel tomatoes and seasonings. Add chicken and approx. 3 cups chicken broth. Cook for 1/2 hour. Add uncooked rice and cook for another 1/2 hour (add additional broth if needed).
TIP: When storing leftovers, add extra broth to keep from drying out.

retweet post
shared on facebook 
pin post

shared at
mini linkup party
facebook linkup -- tweeting 4 us #1 -- 5/3

facebook linkup === grow your blog ct === 5/22

Deviled Egg Spread

Deviled Egg Spread

• 1 dozen large eggs
• 2 tablespoons white vinegar
• 1 cup mayonnaise
• 1 tablespoon yellow mustard (add more if you like)
• Kosher salt and freshly ground pepper
• bread, baguettes, or crackers
• Paprika, for dusting

1. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
2. Once the eggs have cooled, shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into a bowl and stir in the reserved chopped egg whites. Season with salt and pepper to taste. Transfer to your serving bowl and dust with paprika.
3. Serve with toasted bread, baguettes, or crackers.

retweet post
shared on facebook

facebook linkup === twitter marketing rt 2 === 3/25

Good Zacchaeus Sunday

Zacchaeus Sunday takes place 5 weeks before lent. The Sunday is filled with Gospel readings about Zacchaeus the tax collector. Can you recall the story of Zacchaeus??

Zacchaeus was a tax collector who was short in stature. The story goes that he climbed up in the tree to see if he could see Jesus as he passed. That day Christ would bring salvation to the home of this sinful man. After that his life would be changed simply because he was "searching to see who Jesus was" Look for the story in Luke chapter 19.

Zacchaeus recognized that he was wrong and gave half of his wealth to the poor. He also made well for those that he had falsely accused. Zacchaeus offers an example of how man should turn from sin and make atonement. Just as Jesus brought salvation to the wee little mans house believers are also assured that Christ will take care of us.

retweet post

shared at
facebook linkup 4/4

grace and truth

Heavenly Hash Fruit Salad #Recipe

2 cups whipping cream

1 can crushed pineapple or pineapple tidbits

2 large cans mandarin oranges

1 can fruit cocktail

1 bag of mini marshmallows

1. Freeze the mixing bowl for 20 minutes before whipping the cream.
2. Add 1 tablespoon of pineapple juice from the can to the whipping cream as you whip it.
3. Stop when soft peaks form.
4. Drain the juice for all the cans of fruit and combine in a large bowl.
5. Add the bag of marshmallows.
6. Then, fold in the whipped cream.
7. Cover and put in the fridge until ready to serve.

retweet post

facebook linkup 2/4