Chili Cheese Crescent Dogs

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You may have seen this recipe going around the internet.  I found a way to keep the crescents from staying doughy and baking to perfection.

 

Chili Cheese Crescent Dogs

 

1 jar (14 to 15 oz) chili, heated

1 can crescent rolls

4 slices cheese

8 hot dogs

1 tablespoon butter

1/4 teaspoon garlic powder

1/4 teaspoon parsley flakes

 

Heat oven to 375 degrees

Spray 2-quart glass baking dish with cooking spray

Separate dough into triangles

Fold cheese slice in half making 2 triangles

Lay out a crescent, you may need to pat it out to make it a bit wider

Lay one cheese triangle on crescent, top with hot dog

Starting at widest end, roll up hot dog and cheese

Place wrapped hot dog in prepared baking dish

Repeat with remaining crescents, cheese and hot dogs

Bake in preheated oven for 10 minutes

While they bake, heat chili until hot

After the first 10 minutes of baking, pour hot chili into baking dish

Spread chili evenly around and under crescent rolls

Bake another 15 to 20 minutes or until dough is light golden brown

Meanwhile, melt butter and stir in garlic powder and parsley

Remove baking dish from oven. Brush on top of each cheese dog with butter mixture

Strawberry Pretzel Dessert

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Korbyn was back in the kitchen again.  This time he made this awesome dessert!

 

Strawberry Pretzel Dessert

1 cup crushed pretzels, they should resemble chunky nuts

1/4 cup sugar, divided

1/3 cup butter or margarine, melted

6 ounces Cream Cheese, softened

1 Tbsp. milk

1/2 cup whipped topping

1 cup boiling water

1 package (3 oz.) Strawberry Flavor Gelatin

3/4 cup cold water

2 cups fresh strawberries, sliced

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Makes 8 individual dessert jars

Preheat oven to 350°

Combine pretzel crumbs, 2 tablespoons sugar and butter

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Scoop 2 tablespoons of pretzel crust filling into each jar, pressing slightly into bottom of jar

Place the jars on a cookie sheet, bake for no more than 10 minutes, let cool

Beat cream cheese, remaining sugar and milk until blended, Stir in whipped topping

Layer each jar with 2 tablespoons cream cheese mixture.  Spread all the way to the edges of the pretzel crust to “seal” out the gelatin

Refrigerate at least 30 minutes

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved

Stir in cold water

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Refrigerate 30 minutes or until it starts to thicken

Place 2 tablespoons of fresh, sliced strawberries over cream cheese layer

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Pour gelatin over strawberries

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Refrigerate 3 hours or until firm

Top each jar with a scoop of whipped cream and a fresh strawberry right before serving

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Makes 9 servings

Preheat oven to 350°

Combine pretzel crumbs, 2 tablespoons sugar and butter

Press onto bottom of a greased 9×9-inch pan

Bake no more than 10 minutes, let cool

Beat cream cheese, remaining sugar and milk until blended, Stir in whipped topping

Spread the cream cheese mixture all the way to the edges of the pretzel crust to “seal” out the gelatin

Refrigerate at least 30 minutes

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved

Stir in cold water

Refrigerate 30 minutes or until it starts to thicken

Place fresh, sliced strawberries over cream cheese layer

Pour gelatin over strawberries

Refrigerate 3 hours or until firm

Slice into squares

Top each square with a scoop of whipped cream and a fresh strawberry right before serving

 

 

If your gelatin sets to hard before you use it, microwave for 10-15 seconds at a time to soften it.  It will reset hard again in the refrigerator.

Bruschetta Baked Chicken

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This was easy to put together on a busy night.  I served it with a side of Salt Potatoes.  Hope you enjoy it too!

 

Bruschetta Baked Chicken

Serves 4

 

1 1/2 pounds skinless, boneless chicken breast halves, cut into strips or cubes

Oregano, garlic powder, sea salt and pepper to taste

1 (15 ounce) can diced tomatoes with juice

2 tablespoons balsamic vinegar

1 tablespoon minced garlic

Few leaves of fresh basil, chopped

1 (6 ounce) box chicken-flavored dry bread stuffing mix

2 cups shredded mozzarella cheese

1/4 cup parmesan cheese

Italian seasoning to taste

 

Preheat oven to 400 degrees

Spray a 9×13-inch glass baking dish with cooking spray

Stir together tomatoes, balsamic, garlic, basil and stuffing mix in a large bowl; set aside to soften

Toss the chicken with the seasoning in a large bowl

Layer chicken in the bottom of the baking dish

Sprinkle mozzarella and parmesan cheese on top of the chicken, and then sprinkle with the Italian seasoning

Spread the softened stuffing mixture on top

Bake uncovered until the chicken has turned white and are no longer pink in the center, about 30 minutes

 

We enjoyed ours with a side of Salt Potatoes

Giardiniera-Pickled Garden Vegetables

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Giardiniera-Pickled Garden Vegetables

2 cups white vinegar
1 cup granulated sugar
1/2 cup water
1/2 tablespoon pickling salt
1/2 teaspoon turmeric

 
1 cup sliced baby carrots, cut 1/4-inch thick
3 cups cauliflower florets
1 cup red bell peppers, cut in 1-inch pieces
1 cup celery, rib-strings removed and diced into 1/2 inch pieces
2 cups onion slices (sliced about 1/2 inch thick & quartered – not in rounds)

 

In a 6 to 8 quart saucepot, combine vinegar, sugar, water, salt and turmeric.

Bring to a boil, stirring occasionally. Boil for 4 minutes.

Add vegetables, reduce heat and simmer until vegetables are hot, about 5 minutes.

Immediately fill sterilized hot pint jars with mixture, leaving 1/2-inch headspace.

Remove excess air in jar and fill jar again to maintain headspace

Wipe rim, apply lid and ring

Process pints in boiling water canner for 15 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store.  Do not stack jars

Let jars sit a few months for the flavors to blend before opening

Makes 3 pints

 

Maple Glazed Chicken with Sweet Potatoes

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This was really good.  Korbyn even had an extra helping.

 

Maple Glazed Chicken with Sweet Potatoes

Serves 4

 

1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces

2 tablespoons butter

2 tablespoons brown sugar

2 tablespoons olive oil

1 teaspoon steak seasoning (see ingredient list at end of recipe)

1 pound boneless, skinless chicken breast cut into strips

1 cup sliced sweet onions

1 cup maple syrup

 

Place the sweet potatoes into a large pot and cover with water

Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15-20 minutes

Drain and let stand for a minute or two

Mash the potatoes mixing in butter and brown sugar, and set aside

Sprinkle chicken strips with steak seasoning

Heat the oil in a large skillet over medium heat

Cook the chicken strips and sweet onions until the meat is lightly browned and no longer pink inside, 5 to 8 minutes

Remove the chicken and onions, and set aside

Stir the maple syrup into the skillet, scraping and dissolving any browned flavor bits from the skillet

Bring to a boil, simmer for 2 minutes

To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken strips, and pour the maple sauce over the chicken

 

Steak Seasoning

2 Tablespoons Kosher Salt

2 Tablespoons Black Pepper

2 Tablespoons Garlic Powder

1 Tablespoon Paprika

1 Tablespoon Onion Powder

2 teaspoons rosemary

2 teaspoons Thyme

 

Store in an air tight container for up to 6 months

“1905” Salad and Dressing

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This salad was so good!  You can add different meats and cheeses or whatever you have in the fridge.  The dressing is also amazing!

 

“1905” Salad and Dressing

Makes 2 Full Salads

 

4 cups iceberg lettuce, ripped into bite size pieces

1 ripe tomato, cut into chunks

1/2 cup baked ham or other lunch meat, cut into strips

1/2 cup Swiss cheese, cut into strips

1/2 cup pimiento-stuffed green olives

 

“1905” Dressing (see recipe below)

1/4 cup Romano cheese, grated

2 tablespoons Worcestershire Sauce

Juice from 1 lemon or 2 tablespoons bottled lemon juice

 

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl Before serving, add “1905” Dressing, Romano cheese, Worcestershire and lemon juice Toss well and serve immediately

This 1905 Salad from the Columbia House restaurant is a meal in itself Loaded with Meat, Cheese, Olives and all the goodies of a satisfying salad

 

“1905” Dressing

1/2 cup olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

1/8 cup white or red wine vinegar

Salt and pepper to taste

 

Mix olive oil, garlic and oregano in a bowl with a wire whisk

Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper

For best results, prepare 1 to 2 days in advance and refrigerate

 

Slow Cooker Chicken Cordon Bleu

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Slow Cooker Chicken Cordon Bleu

 

4 skinless, boneless chicken breast halves

1 (10.75 ounce) can condensed cream of chicken soup

3/4 cup milk

1/4 cup white wine

4 ounces sliced ham

Paprika, thyme, garlic powder, salt and pepper to taste

4 ounces sliced Swiss cheese

1 (8 ounce) package herbed dry bread stuffing mix

1/4 cup butter, melted

 

Mix together the cream of chicken soup, milk and white wine in a small bowl

Pour enough of the soup into a slow cooker to cover the bottom

Layer chicken breasts over the sauce

Cover with slices of ham

Sprinkle paprika, thyme, garlic powder, salt and pepper all over layers

Pour the remaining soup over the layers, stirring a little to distribute between layers

Cover, and cook on Low for 3 hours

Add cheese and stuffing mix to chicken and ham

Drizzle melted butter over stuffing

Cook on low for another 1 hours

Spoon soup mixture over stuffing mix when serving