Sunday, December 20, 2015
2 cups shredded deli rotisserie chicken
1/2 cup ranch dressing
3/4 cup shredded Italian cheese blend (6 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2 tablespoons sliced green onions (2 medium)
1 Heat oven to 400°F. Spray 9-inch round pan with cooking spray.
In medium bowl, mix chicken, ranch dressing and cheese.
2 On large cutting board, unroll dough sheet; spread chicken
mixture evenly over dough, leaving about 1/2 inch on 1 long side
uncovered. Starting with topped long side, roll up dough toward
uncovered edge; pinch seam to seal tightly.
3 Using sharp knife, cut roll into 8 equal slices; place cut
side down in pan. Bake 18 to 22 minutes or until dough is deep
golden brown and baked through. Cool 5 minutes in pan; top with
Ranch Chicken Rollup Bake
Sunday, December 6, 2015
Pecan Pie Cookies
1 prepared single pie crust (homemade or purchased, I used Pillsbury)
2 tablespoons butter, melted
½ cup pecans, chopped...
⅓ cup packed brown sugar
¼ cup corn syrup
⅛ teaspoon salt
¼ cup semi sweet or milk chocolate chip for decorating.
Preheat oven to 400 degrees.
In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs.
Cook on the stove top over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding).
Remove from heat and set aside.
Unroll dough and using a 3" cookie cutter, cut out circles.
Gently fold about ⅛-1/4" up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set.
Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak).
Microwave about 15 seconds or until mostly melted.
Snip off a tiny corner of the baggie and drizzle chocolate over the cookies.
Saturday, December 5, 2015
- 4 (15 oz.) cans assorted beans (black, kidney, butter, pinto, black-eyed peas, etc.)
- 1 pound bacon, cut into small cubes
- 1 white onion
- 1 jalapeno chili, seeds removed, minced
- 2 cloves garlic, minced
- 1/3 cup honey or brown sugar
- 1/3 cup preferred barbeque sauce
- 1/3 cup ketchup
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon chili powder
- 2 teaspoons Worcestershire sauce
- salt and pepper, to taste
- 6-8 baking potatoes
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- sea salt, to taste
- In a large stockpot or Dutch oven over medium-high heat, cook bacon until crispy, and fat is rendered.
- Add onions to the pot and cook until softened and translucent. 6-8 minutes.
- Add minced garlic and jalapeno and cook for 2 minutes, stirring frequently. Optional: transfer vegetables to crock pot or keep on the stove.
- Pour beans into Dutch oven and add honey (or brown sugar), barbeque sauce, ketchup, vinegar and Worcestershire sauce, and stir well.
- Season with chili powder, salt and pepper, and cook on low heat for 4 hours.
- Taste and adjust seasoning, if necessary.
- Preheat oven to 400 F.
- While beans are cooking, prepare potatoes by cutting off a little slice on the bottom so that the potatoes sit solidly on baking sheet.
- Carefully cut horizontal slices along the length of the potato, leaving 1/4-inch at the bottom so potato doesn’t fall apart.
- Drizzle olive oil over the tops of the potatoes and sprinkle them with Parmesan and sea salt.
- Cover with aluminum foil, place in oven and bake for 30 minutes.
- Uncover and bake for another 15-20, or until fork tender.