I love making appetizers and this recipe has been one of my favorites for a long time! I was looking for something quick and easy to make in the midst of the recent blizzard on the off chance we would be lucky enough to keep our power on and sure enough the gamble paid off. I was able to make a batch of these and the boys in my house were grateful for them when they came back in from clearing over two feet of snow from the driveway! But you don’t have to wait for a blizzard to make these. Actually you don’t really need a reason to make these except they are easy and very tasty!!! Your family and friends are sure to enjoy them!
INGREDIENTS
3 ounces cream cheese, softened
2 Tablespoons chopped or grated onion
1 teaspoon 1% milk
1 tube refrigerated crescent rolls
5 strips of bacon, cooked and crumbled
DIRECTIONS
Preheat oven to 375 degrees. Mix the cream cheese, onion and milk, set aside. On a lightly floured surface unroll the crescent dough into one long rectangle pressing the perforations to seal. Spread the cream cheese mixture covering the crescent dough and sprinkle with the bacon pieces. Roll up the crescent dough starting with the long side and pinch the seam to seal. Using a serrated knife, cut the roll crosswise into about 24 half inch slices. Place pinwheels on an ungreased baking sheet cut side down. Bake 12-15 minutes or until golden brown. Refrigerate any leftovers.
Enjoy,
I believe I found this recipe originally at www.tasteofhome.com
This salad is absolutely delicious! It does have a few steps and does take some time but it is well worth the effort! The ginger peanut sauce adds a huge amount of flavor! Jim and I both really liked this and Robby really enjoyed the chicken in this dish! Overall that’s a winner for me!
INGREDIENTS
FOR THE COCONUT RICE
1 1/2 cups dry jasmine rice
1 (15 ounce) can unsweetened coconut milk
1 clove of garlic, minced
1 teaspoon salt
1 cup of water
FOR THE SALAD
2 red bell peppers, chopped
1 red cabbage, shredded
1 1/2 cups shredded carrots
1 small red onion, finely diced
1 cup of cilantro, chopped
3/4 cup scallions
1 cup cashews, chopped
GINGER PEANUT SAUCE
1/2 cup creamy peanut butter
2 Tablespoons honey
3 teaspoons freshly grated ginger
2 Tablespoons rice vinegar
2 teaspoons sesame oil
water, to thin to your desired consistency
FOR THE CHICKEN
2 to 3 chicken breasts
salt to taste
pepper to taste
1/2 cup vegetable oil
2 Tablespoons rice vinegar
1/4 cup sugar
1 clove of garlic, minced
1 lime, juiced
DIRECTIONS
Starting with the chicken, mix all ingredients in a Ziploc bag and let marinate for 4 hours. After the marinating is done place the chicken in a baking dish and bake at 350 degrees for 40 minutes or until juices run clear. Remove from oven and let cool. Slice into bite size peices. to make teh rice start with a medium size pot mix together the rice, cocnut milk, garlic, salt and water. Cover and bring to a boil once the pot comes to a rolling boil reduce heat and simmer for about 30 minutes and the liqiud is absorbed. Turn the heat off and let sit with the lid on for ten minutes.
While waiting for the rice, you can make the peanut sauce by combining all the ingredients except the water and mix the best you can, then add your desired amount of water to get your desired consistency. Stir frequently when adding the water. Fluff your rice and add all of your chopped vegetables and cashews. Add your sliced chicken and drizzle with the peanut dressing.
Enjoy,
This recipe is adapted from www.hostthetoast.com
Have I mentioned that I really don’t like to bake? I love to cook, but baking has never really been my thing up until the creation of dump cakes! There is almost no measuring in most dump cakes and this recipe is no exception! I made this during the 2015 blizzard that we had! Thankfully we did not lose power. That is always a gamble in the northeast! This is easy and delicious and you can change up the fruit to anything you like, apple pie filling or even blueberry pie filling. You could also add some shredded coconut during the last ten minutes of baking! Make it your way!!!
INGREDIENTS
1 can of cherry pie filling
1 can of crushed pineapple (don’t drain), medium size can
1 box of yellow cake mix
1 stick of butter
Chopped pecans
DIRECTIONS
Preheat oven to 350 degrees. Spray a bundt pan with non stick cooking spray. Pour the cherry pie filling on the bottom of the pan, Pour the crushed pineapple with it juice on top of the cherries. Pour the box cake mix over the pineapple, covering all of the fruit. Slice the stick of butter into tablespoon pieces and place the pats of butter on top of the cake mix. Sprinkle with your desired amount of chopped pecans. Place in oven and bake for 55-60 minutes until baked through and bubbly! Remove from oven and let rest for at least thirty minutes before turning onto a plate. Slice and serve ! This would be great with some vanilla ice cream!!
Enjoy,
These little sliders are full of flavor that you are really going to enjoy. I love the peppery arugula along with the combination of sweet chili sauce and crushed pineapple. Not to even mention the Applewood thick cut smoked bacon! YUP! It’s delicious and a perfect party food! No sooner did I have one or two put together when someone was reaching for them!
INGREDIENTS
12 Slider Rolls (Hawaiian butter rolls would be great)
12 strips of bacon cooked through (I used Applewood smoked thick cut bacon)
1 (20 ounce) can of crushed pineapple, drained
1 rounded Tablespoon of sweet chili sauce
12 thin slices of deli ham
12 thin slices oven roasted chicken
12 slices Monterey jack cheese
1/2 cup arugula
DIRECTIONS
Slice each roll in half and set aside. Drain the crushed pinapple and put into a small saucepan and add the sweet chili sauce and mix. Turn this on low to warm through. Turn your broiler on with the oven door slightly open.
On a baking sheet start by folding one piece of ham so it will fit on the slider bun and place on the baking sheet. Do the same with the roasted chicken, add the chicken on top of the ham and do the same with a piece of cheese making a meat and cheese stack! When you have twelve stacks put the baking sheet under the broiler just for a few minutes until the cheese is melted and the meat is warmed through. Remove from the oven and start to put the sliders together starting with the bottom roll then add the meat and cheese stack, bacon and argula and finally add the sweet chili sauce, pineapple mixture and top with the remaining bun. Do this for each slider and serve immediately.
Enjoy,
This recipe is slightly adapted from www.ingoodflavor.com
I made this bread with a pasta dish last week and it was an instant favorite with Mr. MCYM! We all enjoyed it but Jim LOVED it! It is a little different from your average garlic bread as it is made with Gorgonzola and Parmesan cheese! I will be keeping this in my menu rotations for sure!
INGREDIENTS
1/4 cup butter, softened
1/2 cup Gorgonzola
1 garlic clove, minced
1/2 cup parsley, chopped
1/4 tsp. salt
pepper
1 loaf of italian bread
Parmesan cheese
DIRECTIONS
Preheat broiler. Cream the butter with the Gorgonzola cheese. Add your minced garlic to the mixture along with the chopped parsley, salt and pepper. Slice the bread lengthwise, place the bread on a baking sheet and spread the mixture along each half. Sprinkle with Parmesan cheese. Place the baking sheet under the broiler keeping the oven door open slightly and broil until cheese is melted and bubbly being careful not to burn. Cut into slices and serve warm.
Enjoy,
You can find this recipe at www.plainchicken.com
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