2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/4 cup butter, melted
1/4 cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees
Unroll one can of the crescent rolls and press into the bottom of the greased baking pan.
Mix together the cream cheese, 1 cup of sugar, egg and vanilla until smooth and creamy.
Spread over the bottom crescent layer.
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.
Pour the melted butter evenly over the top.
Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
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.
This recipe came from a good friend of mine. She posted this a few years ago and I have been making it ever since!
Made this for dinner last night and eating leftovers right now! I did double the sauce and it was perfect! Enjoy!!
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.
This is a family favorite. Its best with fresh in season fruits.
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.
12 Brussels sprouts cut in half
2 cloves chopped garlic
2 tablespoons olive oil
1/3 cup craisins
1/4 cup chicken broth
1/4 cup balsamic vinegar
Kosher salt and pepper to taste.
Preheat oven to 350
Place Brussels sprouts and cranberries in a 9×9 baking dish
Pour all the rest of the ingredients on top
Bake in preheated oven for 30 minutes or until browned
4 boneless pork chops
2 tablespoons olive oil
Salt and pepper
1 teaspoon each Adobo, onion and garlic powder
1 tablespoon parsley
1 cup bread crumbs
1 cup Parmesan cheese
Preheat oven to 400
Brush chops with some olive oil and season with salt and pepper
In a bowl, beat the eggs and mix in Adobo, parsley, garlic and onion powder. Set aside
Bread crumbs in another bowl and Parmesan cheese in a third bowl
Coat the chops in the cheese
Dip into egg mixture
Coat with bread crumbs
Grease bottom of baking dish with the rest of the olive oil and place chops in pan
Cover pan with foil and gently flip chops over after 15 minutes.
Bake an additional 15-30 minutes till internal temp is 150
Recipe makes 1 loaf
2 1/2 cups bread flour
1 teaspoon salt
2 teaspoons brown sugar
1 packet yeast
1 cup warm water
3 tablespoons melted butter
Mix all dry ingredients together.
Slowly add water and melted butter to flour mixture.
Knead on speed 2 for 10 minutes.
Dough should ball up and pull away from bowl. Add more flour if needed
Flatten dough in greased bread pan. Let rise covered in a warm place until doubles is size. Approximately 40 minutes.
Dust bread top with a little flour.
Place bread into a cold oven. Bake at 350 for 40 minutes.
When bread is finished baking, wrap in a tea towel. This will keep the crust soft.
Came out great!
Made this for lunch yesterday. Came out really good!
Slow Cooker Apple Pork Loin
2-4 pound pork loin
Seasoning or Adobo
1 1/2 cups apple juice
1 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon cinnamon
Season pork loin with seasoning or Adobo and place in slow cooker
Pour the rest of the ingredients onto the pork loin
Cook on high 4-5 hours
Remove liquid and thicken in sauce pan with 1 tablespoon cornstarch and 3 tablespoons water if needed
You can also cook 1 cup each chopped carrots and potatoes along with pork loin.