Easy Crescent Cinnamon Rolls

Okay. Stop what you are doing, and make these. Seriously--they are that good. They're really easy to make too! Yummmm!!!!

Ingredients:

Filling:                               

2/3 cup finely chopped pecans (I omitted this because I'm not a fan of nuts. I heard grating apples in the filling is good as well!) 

1/3 cup packed brown sugar                                           

1/3 cup powdered sugar

1 teaspoon ground cinnamon

1/4 cup butter or margarine, softened

Rolls:

2 cans (8 oz each) refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Glaze:                               

1 cup powdered sugar

1 Tablespoon butter or margarine, softened

2 to 3 tablespoons milk

I added in a little bit of vanilla and cinnamon 

Directions:

 

1. Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients

 

2. If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.

 

3. If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch rectangle.

 

4. Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.

 

5. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.

 

6. In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.

 

And then bask in the yumminess.

(Warning: Cinnamon rolls are quite sugary and rich. One is enough! Or if you are Ryan than 2 will do.)

Chicken Enchilada Pasta

I found this dish on Pinterest and was curious to try it. It was a little weird at first because it is a mexican pasta dish. Who thinks mexican food when you take a bite of pasta! It is actually really good and even better second day. I think it's because the sauce thickens up. Anyways, here's the recipe! (I changed it a little, the red text is what I did.)

Ingredients

1 rotisserie chicken, shredded (3 chicken breasts  seasoned with season salt and paprika)

2 tablespoons olive oil

2 garlic cloves, minced (1/4 tsp of garlic powder)

1 medium onion, diced

1 red pepper, diced (Half red pepper, half green)

1 can diced green chiles (4 oz)

1/2 teaspoon salt

2 teaspoon chili powder

1 teaspoon cumin

2 cans green chili enchilada sauce (10 oz, each)

2/3 cups red enchilada sauce

2 cups shredded cheese (any kind) (White Mexican blend cheese)

1 cup sour cream

Penne pasta (12 oz)

Topping Ideas

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Directions

1. Shred chicken

2. Boil pasta according to package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.

3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through. Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.

5. Drain pasta and add to the skillet with the cheese sauce; mix well. Serve and garnish with desired toppings. (If possible, let sit for a little bit to let sauce thicken.)

Vegetarian Chili

We love this vegetarian chili. It is super easy to make too. We usually serve with a fried corn tortilla and cheese sprinkled on top. Yummm.

Ingredients

4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced (I use 1/2 tsp garlic powder)
2 teaspoons ground cumin
1 can (4 ounces) diced green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14 1/2 ounces each) petite diced tomatoes
 3/4 teaspoons salt
1 package (10 ounces) frozen corn or 3/4 can of corn
1/2-1 teaspoon chicken boullion (or to taste)


Directions
In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more. If adding garlic powder instead, add with the rest of the ingredients in the next step.

To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.

In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen or canned corn; simmer until heated through, about 5 minutes. I usually add some chicken boullion near the end to add to the flavor. Serve hot.

Peanut Butter Cookies

I didn't think I liked peanut butter cookies, and then I made these. So yummy! The full recipe makes A LOT of cookies...probably 7 dozen. We halved the recipe and still didn't use up all the dough. We made 3 dozen and it was plenty. The only annoying part is refrigerating the dough for an hour. We tried to skip that step the 2nd time baking these, but the cookies turned out a little crumbly.

Ingredients:

1 cup unsalted butter

1 1/4 cup peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 tsp vanilla

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

Directions:

1. Cream together butter, peanut butter and sugars. Beat in eggs and vanilla.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls, roll the top in sugar, and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 350 degrees F oven for about 9 minutes or until cookies begin to brown. Do not over-bake.