Homemade Crescent Rolls




Crescent Roll Main

Homemade Crescent Rolls 

I grew up eating these Homemade Crescent Rolls every year on the Holidays. My mom would make them for our Christmas eve party. I remember going to bed excited for all the Christmas festivities to begin while the smell of yeast lingered in the air. Oh how they left such a lovely scent. Even now, to this day, when I smell them baking it takes me back to my childhood slopping every last bit of my mash potatoes and gravy up with one of these delicious homemade crescent rolls.

Forming the Crescents: 

I am going to show you how to shape these Homemade Crescent Rolls. I tend to be more of a visual person myself, sometimes it is just easier to see whats going on no matter how clear the directions are.

Step One: Once the dough is formed and has rose to double its size, cut the dough in half. Use your hands to form each half into a circle then use your rolling pin to continue forming the circle. You should have to circles of dough that looks like this:


Crescent - 1

Step Two: Next use a pizza cutter to make 8 wedges. You will end up with 16 wedges all together, 8 on each circle of dough. It should look like this:

Crescent - 2

Step Three: To form the crescents you want to start with the fat side and gently roll towards the thin side. Once you have rolled all your crescents place them on a slightly greased air bake pan (they work the best so the bottoms don’t burn) and give them a little bend. Cover and allow to rise for 15 minutes. They should look like this:

Crescent - 3





Mom’s Fruit Salad Recipe

fruit salad




Mom’s Fruit Salad Recipe 

My Mom’s Fruit Salad Recipe is the perfect recipe for all your summer gatherings. My mom makes this a lot in the summer and I can see why! It only takes about 5 minutes to whip up and is also budget friendly. Plus the only dishes you will dirty is the bowl you use, a knife, and a spoon, so the clean up is a breeze. Who wants to be standing in the kitchen slaving over a hot stove and a sink full of dishes in the summer anyways? Not me, that’s for sure!

Ingredients:

2 –  ( 29 oz) Cans Fruit Cocktail

2 – ( 15 oz) cans mandarin oranges

1 –  jar Maraschino Cherries

1 –  ( 15.5 oz) container strawberries with syrup ( or sugar), Thawed

2 –  Ripe Bananas

Directions: 

Pour all ingredients ( entire cans, juice and all) , except bananas, in a large serving bowl and gently mix. When ready to serve, slice bananas and add them to the fruit salad. Store in the Refridgerator.

*If you can not find Strawberries with syrup or sugar – Buy a bag of frozen strawberries and sprinkle them with sugar and let them thaw in the fridge overnight. They should make their own syrup that way.

Click her for another great recipe from my Mom – Moms Macaroni Salad





50 Picnic Sides

Picnic Final50 Picnic Sides for this Summer

Spice up your picnic life with one of these 50 Picnic Sides for this summer. There is so much to choose from! I can’t wait to give some of these a try this summer!

Pic Final - 1

1. Asian Coleslaw – Chaos is Bliss

2. Sun Dried Tomato Pasta Salad – Evolving Motherhood

3. Basalmic Chicken Salad – Living Sweet Moments

4. Hawaiian Macaroni Salad – Thrifty Jinxy

5. Spinach Tortellini Salad – Ally’s Sweet and Savory Eats

Pic Final 2

6. Claremont Salad – Home in the Finger lakes

6. Chopped Greek Salad – Dinner at the Zoo

8. Homemade Potato Salad – Joyfully Thriving

9. Bacon Ranch Pasta – My Heavenly Recipes

10. Cheesy Bacon Potato Salad – Ann’s Entitled Life

Pic Final 3

11. Mexican Corn Avacado tomato salad – Fancy Shanty

12. Loaded Potato Salad – Sugar Spice & Family Life

13. Broccoli Salad with Bacon – Baking Beauty

14. crockpot Baked Beans –  Baking Beauty

15. Bacon Jalapeno Popper Dip – Baking Beauty

Pic Final 4

16. French Potato Salad with Baby Arugula – Striped Spatula

17. Pepper Jack Pasta Salad – The Country Chic Cottage

18. Deviled Egg Pasta Salad – Brittany’s Pantry

19. Root Beer Baked Beans – Brittany’s Pantry

20. Broccoli Quinoa Salad – Sidewalk Shoes

Pic final 5

21. Barbecue Scalloped Corn – Rock-A-Bye Parents

22. Super Easy Fruit Salad – Become A Coupon Queen

23. Caprese Kabobs – What Mommy Does

24. Broccoli Slaw – Mission to Save

25. Tortellini Pasta Salad – Beauty Through Imperfection

Pic Final 6

26. Creamy Chive Cucumbers – A Lady in France

27.  Summer Rice Salad – A Lady in France

28. Ham & Pea Pasta Salad – You Brew my Tea

29. Creamy Red Potato Salad – You Brew my Tea

30. Easy Pasta Salad – Rocky Mountain Bliss

Pic Final 7

31. Old Fashioned Macaroni Salad – The PinterTest Kitchen

32. Cowboy Caviar – The Jenny Evolution

33. Sweet Potato & Kale Veggie Chips – Freebie Finding Mom

34. Corn Salsa with Fire Roasted Tomato – Dear Creatives

35. Mustard Potato Salad – Miz Helen’s Country Cottage

Pic Final 8

36. Mexican Grilled Corn Salad w/Citrus A.. – Mary Ellen’s Cooking Creations

37. Citrus Pasta Salad w/ Grapes &.. – The Good Hearted Woman

38. Yogurt Broccoli Salad – Snappy Gourmet

39. Pineapple Angel Food Cake Parfait – 100 Directions

40. Pistachio Pudding Cool Whip Salad – Happy Deal Happy Day

Pic Final 9

41. 7 Layer Chicken Taco Salad – Two Healthy Kitchens

42. Broccoli Salad with Bacon – Baking Beauty

43. Cake Mix Cookies – Moneywise Moms

44. Roasted Eggplant Hummus Dip – Lavende &Lemonade

45. Sugar-Free Cucumber Salad – My Sugar Free Journey

Pic Final 10

46. Thai Noodle Salad – The Chaos and The Clutter

47. Make ahead Creamy Cucumber Salad – The Chaos and The Clutter

48. Homemade Coleslaw – Raking in the Savings

49. Roasted Beet and Carrot Salad withGoat cheese vin..– A Calculated Whisk

50. Greek yogurt Coleslaw – Two Healthy Kitchens

17 YUMMY Mac & Cheese Recipes

M&C Final (Main photo)

17 Yummy Mac & Cheese Recipes

There is just something so comforting to me about a wholesome dish of homemade Macaroni & Cheese. It could be the site of the cheese bubbling or the fact that a little extra work went into making the dish… or maybe both! Thanks to some pretty awesome bloggers I have created a round up of this dish at its finest. Both healthy and non-healthy I think there is something for every mac and cheese lover here. So this week how about you scrap the box stuff and give one of these delicious recipes a try! If you do, I would love to hear which one you tried and what you thought of it. Enjoy!

M&C Final 1

1.) Bacon Mac & Cheese – Thrifty Jinxy

2.) Skinny Tex Mex Mac and Cheese Skillet – The Busy Baker

3.) 21 Day Fix Broccoli Mac & Cheese – The Foodie & The Fix

4.) Crock Pot Mac & Cheese – Ally’s Sweet and Savory Eats

M&C Final 2

5.) Feta & Spinach Macaroni and Cheese – Mama likes to Cook

6.) Italian Mac & Cheese – Ann’s Entitled Life

7.) Pumpkin Macaroni and Cheese – Housewives of Frederick County

8.) Homemade Macaroni and Cheese – My world Simplified

M&C Final 3

9.) Spicey Japaleno Mac & Cheese –  Couponing for 4

10.) Curry Mac & Cheese – Strength & Sunshine

11.) Mexi – Mac & Cheese – Vegetarian Gourmet

12.) Mac & Cheese Bites – Freebie Finding Mom

M&C Final 4

13.) The Cheesiest Crock Pot Mac & Cheese – The Gracious Wife

14.) Stove Top Mac & Cheese – My Heavenly Recipes

15.) Mac & Cheese with Sausage and Artichokes –  Happy Deal Happy Day

16.) Macaroni and Cheeseburger – CARRIE

17.) 4 Ingredient Mac & Cheese – Burlap Kitchen

Cheesy Bacon Ranch Au Gratin potatoes

Bacon Ranch Au gratin

 

Recently I had the pleasure of making these thick and creamy potatoes Au Gratin from A Kitchen Hoor’s Adventures. They were a huge hit, and I will be making them again in the very near future. If you have yet to check out A Kitchen Hoor’s Adventures, then you’d better get hopping. She has so many delicious recipes that will leave you drooling. Trust me..

Catch her on facebook, also! – A Kitchen Hoor 

My Bacon Ranch Potatoes Au Gratin was adapted from A Kitchen Hoor’s recipe, thick and Creamy Potatoes Au Gratin. I had no garlic or gruyere cheese in the house. But, what I did have, was bacon, ranch packets, and shredded cheddar cheese. It’s hard to go wrong with those three ingredients. Add some potatoes and a few more ingredients to the mix and you have yourself a delicious pan of bacon ranch au gratin potatoes. YUM!

Bacon Ranch Au Gratin Potatoes 

Ingredients:

4-6 medium to large potatoes ( about 6 cups sliced)

1/2-pound bacon

1 Ranch seasoning packet

3 C. milk

1/2 stick butter

1 1/2 C. shredded cheddar cheese ( mild)

2 Tbsp. flour

salt and pepper to taste

Directions:

Peel and wash potatoes; slice thinly using a mandolin slicer. In a microwave safe bowl, melt butter. Add potatoes to the bowl of melted butter, salt, and pepper to taste. Use hands to toss potatoes in the melted butter, salt and pepper, so each potato gets coated well. Place half the potatoes, evenly, in the bottom of a greased 13 X 9 cake pan, sprinkle, evenly, with 1/2 cup of the cheese; Repeat once. Using kitchen shears, or a sharp knife, cut or slice bacon into small bite sized pieces. Cook bacon in a medium to large saucepan over medium-high heat. Once the bacon has finished cooking, drain grease, and reserve 1 Tbsp. of cooked bacon for the top. Add milk, ranch packet, and flour to the saucepan of cooked bacon. Still on medium-high heat, wait for the milk mixture to come to a boil, use a whisk to scrape the brown bits up from the bottom of the pan, whisking often. As soon as milk mixture comes to a boil, turn off the burner, and carefully remove it from the heat, pour evenly over top the cheese and potatoes. Cover with foil and bake at 425 degrees for 50 minutes. Take foil off, and evenly sprinkle 1 Tbsp. of the reserved bacon and the last 1/2 C. of cheese. Bake and additional 10 minutes or until cheese is brown and crispy.

Uncle Chuck’s Hash Brown Casserole

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uncle Chucks Hash brown Casserole

Today I am sharing with you my brother’s recipe for hash brown casserole. He can cook, too! It kinda runs in the family. Although, he know’s I am the BETTER cook! (haha) But honestly my brother is such a great guy; I can always count on him. I always tell people he is my toughest critic; mainly because he is honest… brutally honest. If I want to know the truth about one of my recipes I just make it for him. Do you want to know how I have coded how good a recipe is when letting him taste it? Well… I am going to tell you anyway =p Here it is: 1.) Takes a bite, says “eww” – I know now this recipe is no good. 2.) takes a bite looks at me then goes in the room to continue eating – That means it’s good but could use a little tweaking. 3.) Takes a bit looks at me nods his head in approval and says “it’s good” then sometime in the week to follow he will ask when I am making that particular dish again- This means it is Fan- Freaking-tastic… I nailed it!

 

Ingredients:

1 (30 oz ) bag frozen hash browns

1 (10.5 oz) can cream of chicken

1/2 stick of butter (melted)

4-5 slices of bacon (fried and crumbled)

1 – 1 1/2 Cups shredded cheddar cheese ( I use mild)

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Directions:

Preheat oven to 350 degrees

Pour frozen hash browns in a greased 13 X 9 cake pan and spread them out evenly. Pour half a stick of melted butter evenly over the frozen hash browns.

DSC01070

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Next use a spatula and spread the cream of chicken soup over the hash browns (like you are icing a cake).

DSC01075

Sprinkle with  shredded cheese and crumbled bacon.

DSC01085

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Bake un-covered for 45-50 minutes or until the hash browns are soft and the cheese is browned.

p.s. Don’t look at the little bite missing from the corner… Oops! LOL

hash

 

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Cheesy Ranch bacon potato & Asparagus bake

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Ranch potato final

 

An easy weeknight side that the whole family will love! I especially love this side because when I go low-carb I can pick out the asparagus and the rest of my family can still have their carby potatoes =P

Ingredients:

1 bundle of fresh asparagus

1 – 1.5 pound golden potato steamers ( The steamers are the easiest option. If you chose not to use the steamers, boil potato’s until fork pricks them easily. Depending on the size of the potato’s,  they may need cut into quarters. I try to by the mini golden potatoes if available.)

1/2 Packet of Ranch dressing seasoning

1/2 pound of bacon (fried and crumbled)

1/3 C. of Shredded cheddar cheese. (or a handful or two)

olive oil to drizzle, about 3 Tbsp.

 

Directions:

~ Preheat oven to 425 degrees~

First fry bacon, and place on a paper towel to drain grease; set aside. Follow directions on potato steamers. Take potatoes carefully out of the bag and place on a large cookie sheet that has been drizzled with olive oil. Using a potato masher,  mash each potato once so they flatten (look at photo below). Rinse and snap asparagus, pat dry. Place asparagus onto the cookie sheet. Sprinkle potatoes and asparagus with crumbled bacon, and 1/2 of ranch packet. Next drizzle olive oil over the top. Bake at 425 degrees for 15 minutes. Take out of oven and sprinkle with cheddar cheese, place back in the oven for an additional 5 minutes or until cheese is melted

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Pre-Thanksgiving Day party ~ Today is all about Tips & Sides!

 

thanks giving meal final

Today we are talking all about the sides. Sure the turkey is good; but what good a turkey without all the trimmings? smothered in gravy of course. With that being said, I also think we can get a little carried away with sides. I am going to share with you a few of my own tips along with some great side dish recipes and why I choose the ones I choose.

Tip #1 ~ When planning a big meal such as Thanksgiving you want to not only think about that day but also what you can do with all the left overs the day after. Here are a few examples of what I am talking about

* I choose pickled eggs over deviled because I know in the following days a refreshing turkey salad will do my body good since I spent the whole day in a carb/sugar coma.  Or I can make a turkey sandwich on toast with lettuce, mayo and of course a sliced pickled egg.

* I like green bean casserole or my broccoli casserole because they are delicious wrapped in a crescent and baked with a nice bowl of caned tomato soup… and yes I said caned! you spent a week preparing for Thanksgiving day, once the holiday is over lets take it easy for a few days 😉

 

 how to make pickled eggs

lets start with how to hard boil your eggs. This is the method my mom uses and they always turn out perfect, aside from the one or two that crack… hey, it happens.

 

 

How to hard boil an egg:

First place very carefully place the eggs in a pot. Fill the pot with COLD water, fill till water covers the top of the eggs. Turn heat on high and wait for water with eggs in to come to a boil. Boil for 5 minutes. Once the 5 minutes are up turn heat off, but keep pot on that same burner, cover eggs with a lid and set timer for 12 minutes. Once the 12 minutes are up carefully drain the water in the sink and fill the pot up with cold water to help them cool quicker. Once cooled they can be peeled.

 

I got my pickled egg recipe from my best friend. I’m not sure where she got it but I know it works and they are delicious!

Pickled egg recipe:

Ingredients:

1 dozen eggs

2/3 cup white vinager

1/2 cup sugar

2 cans red beets (16 oz each)

 

Hard boil eggs, cool, & peel. set a side. In a small to medium size pot heat vinegar, sugar, & beets. Cool slightly. Pour over peeled eggs and refrigerate over night or until eggs turn a deep purple.

* Tip # 2 ~ If you are planning on making pickled eggs often you may want to find a container just for your pickeled eggs. I bought one at ollies. You want it to bee deep and wide enough to get a spoon in it. The Utz party mix barrels would work perfectly! similiar to the one below.

Now lets talk mashed potatoes. I love them! They are cheap to make and a little go a long way. You can purchase a 10 lb bag of russet potatoes for right around $4. And please don’t go instant, not for the holidays.

I also love mashed potatoes because they are great left overs to use in casseroles. I will be posting a chili cheese dog casserole next week if my Granny has enough left over mashed potatoes… Oh that is something I should have mentioned, Granny does Thanksgiving but I do a similar meal on Christmas, thats why I know all the do’s and don’ts of holiday meals.

Here is a fantastic recipe for Mashed potatoes!

Click Here for recipe! 

mashed potatoes

Here is another fantastic side dish… Brussels sprout casserole. I made this for Christmas last year and people couldn’t believe how good it was, even the people who HATED Brussels sprouts.

CLICK HERE FOR BRUSSELS SPROUTS RECIPE (don’t mind the photo, it was from when I first started blogging and had no idea how important a photo was, it also did not have the french fried onion topping yet. I will try to take a better photo next time I make it!)

 

 

Tip #3 ~ It is ok to have an EASY microwave side! If you are going all out with Turkey, mashed potatoes, and a few other sides, it is ok to have a side such as cream corn that you just throw in a bowl and throw in the microwave….Trust me no one will complain!

 

Tip #4 ~ Sit down and look over your meal the week before. Try to think about what can be pre-made and what has to be made the day of. Also, figure out what prep work you can do a day or two before such as: cutting the stuffing, frying up any bacon or sausage, chopping any veggies, etc.

 

Tip #5 ~ Buy the aluminium casserole dishes for your sides! I always do this when I am the one having the meal, it saves on clean up after words! when the dish is empty I just throw it away, no clean up there! DO NOT, however, buy one of these for your turkey.. they are flimsy and the turkey is just too heavy, just don’t do it! =)

 

 

Tip #6 ~  Figure out what cooks when at what temp and how long. Write it down. Then yourself a list letting you know when to put what in the oven. This will help you stay on track so you don’t freak out!  =)

 

 

I hope you found this post helpful. I wanted to share a few tips to make the holiday less stressful! =)

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Pre-Thanksgiving Day Party! ~ Stuffing Recipe

stuffing

 

So I have decided to kick things of with my stuffing recipe. Every year that’s the one thing people say they crave the most. Once I show you this recipe you will be shocked by the simplicity of it! The question I get asked the most is how I achieve the flavor without sauteing onions and chopping celery? Well I’m about to let you in on my secret. Ok… Here we go, let me break it down for you

 

Ingredients:
2 loaves of white bread (the cheap store brand, that’s what I use)

1 tsp.  Sea Salt

4 pinches of ground celery seed ( It must be ground!)

1/2 tsp. pepper

2 sticks butter

 

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1.) Cut bread into small cubes.
Some people like to tear the bread, I find it much quicker to cut it…much quicker.

*** This is something that can be done 1 – 2 days in advanced. Cut the bread into cubes then place it back into the bread bag it came in, replace the twist tie and you can cross this off the Thanksgiving Day To-Do List!

 

2.) Before you get the turkey out you want to add your spices, you do not want the turkey sitting out of the fridge any longer than necessary! You want to be able to stuff the bird and through it straight into the oven.

– Adding the spices-

***  You want to use a very large bowl for this part. Place the cubed bread into the bowl and add the salt, pepper, & ground celery seed. Use your hands to toss so that spices are evenly distributed throughout the bread cubes.

 

3.) Now is time for the butter, this is the most important part, in my opinion.  Normally it takes about 1 stick of melted per loaf of bread. Here is the trick… and it’s important! Melt the butter in the microwave, slowly pour into the bowl of bread cubes. You want do not want it drenched in butter.. you want to be able to form the stuffing into a ball and have it stay, that means you have the right amount of butter.

stuffing 2

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4.)  Form your stuffing into balls and stuff them into the turkey. You want to press it in so you can get as much into the bird as possible. I had a 22 some pound bird and used about 3/4 of the stuffing made from 2 loaves of bread

stuffing 3

 

5.) Whatever stuffing that did not fit into the bird place into a grease casserole dish… It is hard for me to tell you what size because it just really depends on the size of the bird and how much excess stuffing you have. I did not have much so I used a very small one.

** This is an important tip! For the stuffing that is in the casserole dish, squirt a few basters full of the COOKED turkey juice  onto the stuffing. Just enough to moisten it slightly. This will give it that amazing turkey flavor. Bake stuffing in the oven for about 20 minutes, enough to warm it up. I just through it in when the turkey is almost finished.

 

There you have it, the secret is out! When the turkey comes out you will have a beautiful bird with with this glorious stuffing peaking out making your guest drool!

stuffing 5

Here is a photo of the meal all put together
thanks giving meal final

** Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Taco Salad

taco salad

My mom make this all the time, it’s delicious! Not to mention quick and simple. It’s the perfect meal to make when you are in a hurry.

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Taco Salad

Ingredients:

2 pounds ground beef (fried and drained)

1 head of lettuce (washed, drained, and chopped)

1 – 15 oz can light or dark kidney beans, which ever you prefer (drain and rinsed)

1 – 8 oz bag shredded cheddar cheese (sharp cheddar works nicely)

1 diced tomato

1 onion (peeled and diced)

1 – 11 oz  bag of nacho cheese chips ( squeeze them in the bag so they crumble slightly, you want decent sized pieces)

1 – 16 oz bottle of thousand island dressing

 

First make sure everything has been drained well and ground beef has cooled. In a extra large mixing bowl  add all ingredients except dressing, mix well with tongs. Next add dressing and mix well with tongs. More dressing may be needed depending on the size of the lettuce head.

** PRINTER FRIENDLY VERSION BELOW **

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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