Broccoli and Pepperoni

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Cream Cheese Bars

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2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 egg
1 cup white sugar
1 teaspoon vanilla extract
1/4 cup butter, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

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Preheat oven to 350 degrees

Unroll one can of the crescent rolls and press into the bottom of the greased baking pan.

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Mix together the cream cheese, 1 cup of sugar, egg and vanilla until smooth and creamy.

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Spread over the bottom crescent layer.

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Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.

I press the top layer out to fit on a cutting board so it is easier to work with.

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Pour the melted butter evenly over the top.

Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.

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Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

I usually make these the night before I need them.  They cut easier when refrigerated.

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This recipe came from a good friend of mine. She posted this a few years ago and I have been making it ever since!

Slow Cooker Cashew Chicken

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2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces

¼ cup all purpose flour

½ tsp black pepper

1 Tbsp canola oil

½ cup low sodium soy sauce

4 Tbsp rice vinegar

4 Tbsp ketchup

2 Tbsp brown sugar

2 garlic clove, minced

1 tsp grated fresh ginger

½+ cup UNSALTED cashews

Combine flour and pepper in resealable container. Add chicken. Shake to coat with flour mixture.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.

Combine soy sauce, vinegar, ketchup, sugar, garlic, and ginger in small bowl; pour over chicken.

Cook on LOW for 3 to 4 hours. Add cashews and stir.

You may want to double the sauce on this recipe.

Serve with vegetables and side of your choice.

Enjoy!

Fruit Pie

fruit pie

1 (18 ounce) package refrigerated sugar cookie dough

1 (7 ounce) jar marshmallow creme

1 (8 ounce) package cream cheese, softened

* Preheat oven to 350 degrees.

* Spread dough into a single layer approximately 1/4 inch thick in a greased pie pan.

* Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.

* In a bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust.

* Add fresh fruit to top of pie.

* Chill in the refrigerator until serving.

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