Bacon Cheeseburger Roll-ups

The other blog I contribute to, Talented Terrace Girls does a monthly challenge.  One of us girls picks an object and the rest of us have to make something with it.  Usually it's some sort of craft item.  But this month I was in charge of picking so I picked my favorite recipe....my homemade crescent rolls.  They all had to make something with it.  This is what I chose.....mainly because I saw that everyone else made something sweet so I wanted to be different.  I'm glad I did because everyone loved it.  I can't take all the credit for the recipe though....I got the idea from the wonderful lady of at One Crazy Cookie.  She does a great job at making family friendly meals.  I haven't had one of her recipes not be a hit.  You should go check her out.  Anyway....back to the yumminess....I loved that these were small enough for my kids' hands.  Plus, they also freeze great so now I have something to pullout of the freezer for lunch.  There are so many things you can do with these too.  You can add onions, bbq sauce, peppers, different cheese, or sauces.  Pretty much think of your favorite hamburger, and do it!

Bacon Cheeseburger Bundles

1 lb hamburger

1 1/2 cups shredded cheddar cheese

1 cup French Fried Onions

6 pieces of bacon, cooked and crumbled

3 can crescent rolls or homemade crescent rolls (see below)

1 packet dry ranch seasoning

Preheat oven to 350 degrees.

Season, brown and drain the hamburger.  Mix cheese, onion, and bacon into the beef mixture.

Place about 1 heaping Tablespoon of the mixture onto each crescent roll.

Fold dough over mixture. Place on a lightly greased cookie sheet.

Bake for 10-12 minutes or until light brown.

My kids dipped theirs in ranch, but you could dip yours in whatever sauce you heart desires.

To use for this recipe just make the dough, let rise and then divide in half.  Roll each half out into a rectangle and cut into triangles like the canned stuff.  This makes about 4 cans worth of rolls so the extra you can make into actual rolls and freeze for dinner sometime.

Homemade Crescent Rolls

Ingredients

4 1/2 tsp active dry yeast

3/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
4 cups bread flour
1/4 cup butter, softened

Directions
with a bread maker:
Put liquid ingredients in bread maker, then add dry ingredients. Make a well in the dry ingredients and add yeast, make sure it doesn't come in contact with liquids. Then put your bread maker on dough cycle. When that is finished, remove dough from machine.
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.

or without a bread maker:
Dissolve yeast in warm water.
Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.

Cream Cheese Lemon Roll-ups

Do you like lemon bars?  If so, you will like this.  I love that this is a nice change up from the usual roll ups with cinnamon and sugar.  The lemon give it a nice tang but the roll mellows it out.  This is also a nice treat to have when you want something sweet, but not chocolate (that rarely happens with me.....I'm a chocoholic and I am convinced my blood cells are chocolate filled).  These are also great for summer picnics =)

INGREDIENTS:

1

package cream cheese, softened

1/4

cup sugar

1/4

cup coconut

2 tablespoon honey

2

teaspoon lemon juice

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls (or use my homemade crecent roll recipe and cut in half)

Glaze

1/2

cup powdered sugar

1

teaspoon butter or margarine, softened

1

tablespoon lemon juice

DIRECTIONS:

• Heat oven to 350°F. In small bowl, mix cream cheese, sugar, coconut, honey and lemon juice with wooden spoon until smooth. Grease cookie sheet.
• Unroll dough unto work surface and roll into a large rectangle. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal. Spread cream cheese mixture on rectangle. Starting with 1 long side, roll up; press edge to seal.

Using a sharp knife or using string (I prefer string, just put it under the dough and cross the strings on top and pull tight), cut into 12 slices. Place cut side down on cookie sheet.

• Bake 15 to 20 minutes or until golden brown.

•  In small bowl, mix glaze ingredients; spread on warm rolls. Cover and refrigerate any remaining rolls.

To use for this recipe just make the dough, let rise and then divide in half.  Roll each half out into a rectangle and roll up.  This will make 2 batches so either divide in half or double the filling recipe.

Homemade Crescent Rolls
Ingredients
4 1/2 tsp active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
4 cups bread flour
1/4 cup butter, softened

Directions
with a bread maker:
Put liquid ingredients in bread maker, then add dry ingredients. Make a well in the dry ingredients and add yeast, make sure it doesn't come in contact with liquids. Then put your bread maker on dough cycle. When that is finished, remove dough from machine.
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.

or without a bread maker:
Dissolve yeast in warm water.
Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.

Slow Cooker Salsa Chicken

I love crockpot meals and I love easy meals......I don't think many meals can possible get easier than this one.    Everyone in the family loved it too.....and that's always a plus.  A great thing about this is that you can freeze the leftovers. (I love when you can reuse leftovers too) 

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts halves (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream ( I used around 3/4 cup but I like it creamier)

Tortillas

Cheese (optional)

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. 

Serve on tortillas or as desired.  I sprinkled some cheese on them too.  I think next time I may add try it with some ranch seasoning and some velveeta cheese.  mmm.....that sounds yummy =)

Cookie Dough Cupcakes

My husband came home from a meeting Thursday night and informed me that we would be feeding the missionaries (don't know what missionaries are? LDS Church) on Saturday.  i usually like to have more time to figure out what I want to make......plus it's been a few weeks since I went grocery shopping (we were gone on vacation so I didn't go before or after) so we were limited in what to make.   But i knew one thing......I wanted to make a great dessert because those boys sure deserve something for all the good work they are out there doing.  I had this recipe pinned so I figured this was as good a time as any to try it out......only I forgot to do it Friday and I was going to be gone all day Saturday until around 4pm and they were coming at 5pm.....so I had to bust a move Saturday morning and make them.  Nothing like a sugar coma at 8am (of course I had to sample the cookie dough and then sample a cupcake).  But these were delish!  I am definitely going to make them again.  and the great things, the recipe didn't need much tweaking! (I love that!)  I got the original from Recipe Girl

COOKIE DOUGH FILLING:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup chocolate chips, miniature or regular

CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
2 teaspoons vanilla extract

COOKIE DOUGH FROSTING:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk (only if the frosting needs thinning, I didn't have to use it)
2 teaspoon vanilla extract

additional mini chocolate chips for the top

Make the cookie dough filling. In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

While the dough is freezing, make the cupcakes.  Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Sift together the flour, cocoa, sugar, baking soda and salt. Add the water, oil, egg and vanilla.  Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.  Or you can put some batter in the cup, put the cookie dough in and then put more batter over top.

Bake the cupcakes for 20, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.

While cupcakes are cooling, make the frosting. In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour and vanilla and continue to mix until all is well combined.  If it needs thickening, add more powdered sugar.  If it is too think, add the milk 1 tsp at a time

Frost cupcakes. Sprinkle mini chips on top.

Triple Chocolate Pound Cake

one word....YUM!!!!!!!!!!!!   yup....that about sums this one up.  If you are a chocolate lover (and I am....I am convinced that I have chocolate in my bloodstream) then this is the perfect dessert for you.  It's nice and moist, a bit dense, but in a good way.  It reminds me of those Otis Spunkenmyer chocolate chip muffins (I think I lived off those things when I was pregnant with my daughter and going to college and working all at the same time....)  This is something that will definitely make a repeat appearance.

Makes 1 9×5″ loaf; double the recipe for a bundt cake.
1/2 cup  (1 stick) butter, softened (the more softened, the better–leave the stick of butter out overnight to soften if you can)
1/2 cup sour cream
1 1/2 cups sugar
1/2 Tablespoon half and half (I used milk)
3 eggs
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup unsweetened cocoa powder 
3/4 cup chocolate chips 

Preheat oven to 325 degrees. Grease and flour a 9×5″ loaf pan; set aside.

In a large bowl, cream together the butter, sour cream, sugar, and half and half, blending ingredients well. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Add half the flour mixture to the butter-sugar mixture and blend well; then add the remaining flour mixture and blend everything well. Fold in the mini-chocolate chips, stirring to distribute the chips evenly in the batter.

Pour or spoon batter into prepared loaf pan and bake at 325 degrees for 70 to 75 minutes or until toothpick inserted in center comes out almost clean (your toothpick may not come out totally clean because of the melty chocolate chips in the loaf; be careful not to over bake or loaf may be a little dry). Cool in loaf pan 10-15 minutes; then remove from pan and cool completely.  Then frost it with your favorite chocolate buttercream frosting, or use mine here:

RICH CHOCOLATE BUTTERCREAM FROSTING

1/2 cup butter (1 stick), softened (it works best if your butter is very soft)

2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1 Tbsp. half & half (I used milk)

1/4– 1/3 cup mini or regular semi-sweet chocolate chips, for garnish

Cream the softened butter and powdered sugar. Then add in the cocoa powder and blend well. Add 1 Tbsp. half & half and mix well (if you’d rather have a thinner consistency, just add more half & half). When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top–you’ll have a nice thick layer of frosting! Then garnish with the mini semi-sweet chocolate chips, sprinkling down the center of the cake.

I think next time I make this, I want to try it as muffins.........

Cornbread Waffles and Chili

I found this idea on Pinterest one day, courtesy of Paula Deen. It sounded so good, and pretty easy.  So I had to give it a whirl.  It was a huge success with the whole family.  It was super easy to make too.

I found this idea on Pinterest one day, courtesy of Paula Deen. It sounded so good, and pretty easy.  So I had to give it a whirl.  It was a huge success with the whole family.  It was super easy to make too.

Waffles- use the jiffy cornbread mix and follow directions to make waffles =)

(One box will make about 3 waffles the size in my picture so you will probably need 2 boxes)

Chili: use your favorite recipe or use mine =)

1 pound lean ground chuck, browned

1 onion, chopped

1 green bell pepper, chopped

2-3 cloves garlic, minced

1-2 tablespoons chili powder (depending on how spicy you like it)

1 1/4 tsp ground cumin

1 teaspoon salt

1 tsp basil

1 tsp ground black pepper

2 (15-ounce) cans beans (chilli and kidney)

1 (15-ounce) can tomato sauce

1 (15-ounce) can niblet corn, drained (optional)

1 (10-ounce) can diced tomatoes and green chilies 

Combine all the ingredients in a pot and let simmer for 1 hour.

Top the waffles with chili, then garnish with cheese and sour cream and enjoy!  Easy, huh?!  If you don't like to make chili, use the canned stuff and it will still be great.  So pretty much, If you can mix a box of waffles and cook them, you can make this. =)  Plus, both waffles and chili freeze great so freeze the extras and you will have a meal later.

Top the waffles with chili, then garnish with cheese and sour cream and enjoy!  Easy, huh?!  If you don't like to make chili, use the canned stuff and it will still be great.  So pretty much, If you can mix a box of waffles and cook them, you can make this. =)  Plus, both waffles and chili freeze great so freeze the extras and you will have a meal later.

Cinnamon Burst Rolls

I LOVE cinnamon bread!  (as in, I will eat the whole loaf myself and bite the hand off anyone who tries to take it away from me) Especially from Great Harvest, even though I don't get a chance to go there very often.  One day, I found this recipe and decided to try it.  I was instantly in love once I tried them!  They have just the right amount of cinnamon as to not over power it and be a sweet bread.The rolls are nice and soft and fluffy.  Serve it with some cinnamon butter or just plain ol' butter and it is yummy!!  My hubby even suggested some some icing like with cinnamon rolls.  I may have to try that......

Cinnamon Burst Rolls

4 1/4 - 4 3/4 c. all purpose flour 1 T. active dry yeast 1 c. milk 1/3 c. granulated sugar 1/3 c. butter, margarine or shortening 3/4 t. salt 2 beaten eggs, room temperature 1/2 c. cinnamon chips Put 2 c. flour in mixing bowl. Add yeast, gluten and salt. Mix well. Put whole  eggs (shell and all) in a drinking glass and fill up with hot tap water; set aside to  bring eggs to room temp. In a microwave safe bowl, combine milk, sugar, butter  and melt on 1/2 power (50 or 50%) in microwave for 3 minutes or until butter is  almost melted. Stir until butter and sugar is dissolved. Drain water from eggs. Add  eggs to milk mixture. Pour into flour mixture and mix well. Allow to sponge for 10  minutes.  Add rest of flour, one cup at a time until dough clings to hook and almost cleans the sides. When adding the last 1/2 c. of flour, add 1/2 c. cinnamon chips and knead for 2-3 minutes.  If you try to knead any longer, the heat may begin to dissolve the chips prematurely.  Touch dough lightly. Add more flour if dough sticks to your fingers. Knead for 3-4 minutes.  Dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl,  oil the top, and cover with plastic wrap. Allow to rise to double in warm,  draft free place (in oven with pan of hot tap water underneath) for 30 minutes. Divide dough into 2 piles. Shape into balls and cover with plastic wrap.  Allow dough to rest for 5 minutes. Shape as desired and place on greased baking sheet.  Cover with plastic wrap; allow to rise for 20-30 minutes. Bake in 375° oven for 12-14 minutes or until golden brown. The original had the chips intact but when I shaped the dough, my cinnamon chips were  melted so they swirled into the dough.  I like it this way better.  The reason my dough was  warmer was I used my oven (actually had the oven turned on, not just letting the bowl sit)  to speed up the rise time.  Just put your oven on warm and place the bowl in the oven and  it cuts the time in half.  (I place a towel on a cookie sheet and then put the bowl on top so I  don't get a melted bowl)

Pizza Bites

I found yet another way to do pizza for the kiddos. (They would live off pizza if I let them).  This was way easy!  Since it uses biscuits, you don't have to wait for your dough to rise

• 
  

Ingredients:
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can) or use my biscuit recipe below
 pepperoni slices
Block of cheese
1 beaten egg
Parmesan
Italian seasoning
Garlic powder
pizza sauce, ranch, garlic butter, whatever you like to dip your pizza in

Cut the block of cheese into at least 28 squares. Flatten a biscuit out and stack pepperoni and cheese on top.

Gather up the edges of the biscuit.

Line the rolls up in a greased 9x13 in. pan.  Brush with beaten egg.  Sprinkle with Parmesan, italian seasoning and garlic powder. 

 Bake at 425°F for 18-20 minutes.

These were really good.  I loved using a different crust.  These freeze great so if you don't eat them all, put them in a freezer bag for later.  As I was making them, I thought they would be great with egg, sausage, ham, and cheese inside and then you would have breakfast bites =)  Maybe that's what I'll make Sunday before church.....

• Biscuits
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1/3 cup shortening
• 1 cup milk

Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used.