Sunday, September 30, 2007

Sunday Night Dinner

Since I start my new job this week and will be taking my lunch I thought I would make something that would last a few days. I have made this before and we both really liked it. My only problem was that when I went to put it all together I realized I didn't have the crescent rolls I thought I had. I had used both tubes last week! So luckily I bought some biscuits at the store today and used those instead. The recipe came from

Zesty Italian Crescent Casserole
1 lb. lean ground beef
1/4 cup chopped onion
1 cup tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted

1.Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
2. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
3.Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture
4.Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
5.Bake at 375°F. for 18 to 25 minutes or until deep golden brown.


This recipe was so easy and pretty yummy. It also got a good review from Chad!
I got the recipe from I did make one change with it. It says to pour the soup over the rolls and cook that way. Instead I warmed up the soup and milk on the stove and poured over the rolls when they were done cooking. I served it with corn casserole!

Cheesy Chicken Rolls
1 (8 ounce) can refrigerated crescent roll dough
4 slices processed American cheese, cut in half
4 cups cooked, boneless chicken breast halves, shredded
1 (10.5 ounce) can condensed cream of chicken soup
1 cup milk
1 cup shredded Cheddar cheese

1.Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch baking dish.
2.Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish.
3.In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls
4.Bake in preheated oven for 12 to 15 minutes, or until golden brown.

Sunday, September 16, 2007

Grilling out!

The weather has been great lately, but it is starting to get chilly. In light of the weather turning we need to get as much grilling in. Tonight I made a great chicken recipe although I have no idea were the recipe is so I just kinda winged it!
I'm sure most of the ingredients are about 1/4 cup each or so.
The ingredients are
barbecue sauce
orange marmelade
Italian dressing.

When making the mixture reserve about 1/2 for basting later.
Marinate the chicken in the mixture and while grilling continue to brush on extra mixture.


Sunday, September 9, 2007

Time For Dinner

I didn't think I wanted to cook tonight but I have a busy week and thought I should make something I could have through out the week. This recipe came up on the cooking board I love and so I thought I would try it. It was really easy and pretty good but also really rich. I couldn't eat much and this made a lot.
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted

Saturday, September 8, 2007

Another Party!

Today we are having a family reunion for my dad's side of the family. I decided to try out a new recipe for dessert. I found this from another blog.It was really yummy! The changes I made were I omitted the nuts since I don't really care for nuts and also in the recipe it doesn't give instructions on when to use the salt and cinnamon and I realized this just after I put it in the oven. So I quickly took it out and sprinkled some cinnamon on top.
2/3 cup white sugar
2/3 cup brown sugar
3 cups flour
1 tsp baking powder
1 cup butter coarsely chopped
1 egg
1 tsp vanilla
1/4 tsp salt
1 tsp cinnamon
4 cups blueberries (frozen or fresh)
1/2 cup white sugar
4 tsp corn starch
1 cup almonds/pecans
1/2 cup brown sugar

1. Preheat oven to 375. Grease 9x13 pan.

2. Stir together white and brown sugar, flour, and baking powder. Use fork to blend in butter egg and vanilla. Pat 3/4 of the mixture into prepared pan. Bake for 5 minutes.

3. Stir together, 1/2 cup sugar and cornstarch. Gently mix in blueberries. Sprinkle over crust.

4. Mix nuts, and 1/2 cup of brown sugar with remaining dough. Crumble evenly over berry layer.

5. Bake in preheated for 45 minutes or until top is slightly brown.

Let cool before cutting. Enjoy!!!!!

Tuesday, September 4, 2007

Labor Day Feast!

Yesterday we went to a Labor Day cookout and of course there was tons of great food! My contribution to it all was my fruit trifle I love!I got the recipe from Kraft. It is really yummy and also pretty good for you!

Creamy Layered Fruit Sensation
1 pkg. (9 oz.) angel food cake
3 Tbsp. orange juice
1/4 tsp. almond extract
2-1/2 cups fat-free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained (about 4 cups frozen or 2-1/2 cups thawed berries)

CUT cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
POUR milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
LAYER half the cake cubes in bottom of 2-qt. glass serving bowl or 2-qt. round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

Sunday, September 2, 2007


Mmmmm... I love a good pizza and thought I would try to make our own! I'm not big on making dough just yet so I bought a boboli crust. I made my own sauce and then added sliced not shredded mozzarella cheese which was a tip off another blog, but when I cut it the cheese fell apart so maybe I will use shredded next time. It was really yummy but I think it may have needed just a little something else maybe with the crust or something. Well I'm off to make dessert for labor day I will post that tomorrow!

Pizza Sauce
This recipe yields enough sauce for two large pizzas.
15 oz. tomato sauce
2 Tablespoons parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 teaspoon sugar