Sunday, December 20, 2015

Ranch Chicken Rollup Bake


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
  green onions.

Ranch Chicken Rollup Bake

Sunday, December 6, 2015

Pecan Pie Cookies

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
2 eggs
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

Cowboy Bean And Potato Chili

  • 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
  1. In a large stockpot or Dutch oven over medium-high heat, cook bacon until crispy, and fat is rendered.
  2. Add onions to the pot and cook until softened and translucent. 6-8 minutes.
  3. Add minced garlic and jalapeno and cook for 2 minutes, stirring frequently. Optional: transfer vegetables to crock pot or keep on the stove.
  4. Pour beans into Dutch oven and add honey (or brown sugar), barbeque sauce, ketchup, vinegar and Worcestershire sauce, and stir well.
  5. Season with chili powder, salt and pepper, and cook on low heat for 4 hours.
  6. Taste and adjust seasoning, if necessary.
  7. Preheat oven to 400 F.
  8. While beans are cooking, prepare potatoes by cutting off a little slice on the bottom so that the potatoes sit solidly on baking sheet.
  9. Carefully cut horizontal slices along the length of the potato, leaving 1/4-inch at the bottom so potato doesn’t fall apart.
  10. Drizzle olive oil over the tops of the potatoes and sprinkle them with Parmesan and sea salt.
  11. Cover with aluminum foil, place in oven and bake for 30 minutes.
  12. Uncover and bake for another 15-20, or until fork tender.
  13. Enjoy!