Ranch Chicken Rollup Bake

Ingredients

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)

Directions

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

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

optional
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. 
Cool

Cowboy Bean And Potato Chili

Ingredients

• 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

Directions

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!

Frozen Yeast Roll baking instructions

Thaw in 100 degree oven free of drafts, or in fridge overnight

Rise for 2-3 hours

Bake @ 375 Degrees for 10 to 14 min

Pecan Cheesecake Squares

Pecan Cheesecake Squares

Ingredients

For the shortbread layer

1. 1 1/2 cups all-purpose flour
2. 3/4 cup firmly packed light brown sugar
3. 1/2 cup butter, softened
4. 1/2 cup finely chopped pecans

For the cheesecake layer

1. 2 (8-ounce) packages cream cheese, softened
2. 1/2 cup sugar
3. 1/2 cup milk
4. 2 teaspoons vanilla extract

For the pecan pie layer

1. 3/4 cup firmly packed brown sugar
2. 1/2 cup light corn syrup
3. 1/3 cup butter, melted and cooled slightly
4. 3 large eggs, lightly beaten
5. 1/4 teaspoon salt
6. 1/2 teaspoon vanilla extract
7. 1 1/2 cups pecans

Instructions

1. Preheat oven to 350.
2. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
3. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
4. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

southwest skillet chili mac

Ingredients:

olive oil – 2 tbsp

red onion – 1 medium, finely diced

green pepper – 1/2, finely diced

garlic cloves – 3, minced

beef – 1 pound (500 g), ground

chili powder – 1 1/2 tbsp

cumin – 1 tsp

cayenne pepper – 1/4 tsp

salt and pepper – use very generously

diced tomatoes – 1 15 oz (400 g) can, with liquid

tomato paste – 1 6 oz (140 g) can

water – 1 1/2 cups

corn – 1/2 cup, canned, drained

black beans – 1 15 oz (400 g) can, drained and rinsed

macaroni – 1 1/2 cups, uncooked

cheddar cheese – 1 1/2 cups, shredded

Instructions:

Heat the oil over medium low heat in a large cast iron skillet, dutch oven or oven-safe saute pan.

Add the onions and pepper and cook until beginning to soften – about 4 minutes then add the garlic and cook for another minute or two.

Increase the heat to medium high and add the ground beef, breaking it up well with a wooden spoon and cook until browned.

Add the chili powder, cumin, cayenne and salt and pepper and mix well.

Stir in the tomatoes, tomato paste, water, corn, beans and macaroni – mixing well.

Cover and simmer for about 15 minutes, stirring occasionally – until the pasta is just tender.

Stir in half of the cheese, then sprinkle  the rest on top and put in the top third of your oven with the broiler on 400 F (200 C) and allow the cheese to brown, then serve.

Amazing Muffin Cups

Recipe published by Johnsonville and Egg-Lands Best brands.