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





Aunt Marry’s Apple Dumplings




Aunt Mary's Apple Dumplings

Aunt Mary’s Apple Dumplings 

Everyone says Aunt Mary’s Apple Dumplings are the best. I would have to agree but I have a confession to make, I don’t really like apples. Or any fruit for that matter. No, I am the girl who peels off the delicious warm outer layer of the apple dumpling and devours it with a nice big scoop of vanilla ice cream. Some lucky soul next to me will get the “guts” or as you would probably call it, the apple, of my dumpling. If this were a perfect world I’d sit next to someone who didn’t like the warm flaky crust that has been drenched with a sticky butter and brown sugar sauce. They could have my apple and I could have  another serving of that warm flaky crust with sticky sauce. But this world is far from perfect and until then I will just have to deal…

In order for your apple dumpling making experience to be more enjoyable there are two things you are going to need.




  1. You are going to want a good apple corer. I didn’t have one and tried coring the apples with a knife and it was a mess, I don’t recommend doing it this way. Not to mention this was very dangerous, I cut myself twice while doing it this way. so learn from my mistake and buy an apple corer. I would actually recommend buying an all in one apple corer & peelers but I will leave a link to both.

Apple Corer & Peeler                                                    Apple Corer Only

                                                          

2. You are going to need some good baking apples. If you use a different type of apple they will not bake properly. Personally, I like using granny smith apples. They seem to bake very nice and everyone loves them.

Aunt Mary's Apple Dumplings - 2

 

Peppermint Iced Tea Slushies

Peppermint tea slushie 500X686




Peppermint Iced Tea Slushies

Christmas is my favorite holiday. I am the annoying friend that is constantly making facebook posts about how many Fridays are left until Christmas day ( 24 by the way 😉 ) So when July came rolling in I knew I had to jump on the bandwagon with an amazing Christmas in July recipe. Recently, my family and I took a trip to Knoebels Amusement Park, and while there, I indulged in an iced tea slushie. I had them before, but for some reason, on that particular day, it tasted amazing! Maybe it was the heat or maybe it had just been freshly brewed, either way, it left my tastebuds wanting more. I knew I had to recreate this slushie using my own iced tea recipe and luckily I found an unopened box of leftover candy canes in my pantry. I served these Peppermint Iced Tea Slushies at my fourth of July gathering and they were a huge hit! Everyone loved them! This year, after Christmas, when the candy canes go on sale, I will be stocking up for next summer.

I want to make a note that you could certainly use peppermint schnapps in this recipe. Because I am not a heavy drinker I am uncertain on how much peppermint schnapps should be used per drink. However, I do not think it would be difficult to figure out. If you decide to make this an alcoholic drink I would love to hear how much schnapps you used and how it turned out.





French dip… DIP!

 

French dip...DIP

* This recipe was adapted from the recipe Hot Artichoke dip; found at the top of page 6 in the cook -book 100 best Appetizer Recipes. You can find this cookbook at 5 below, which is where I purchased the book.

A few weeks ago I was at the 5 below store when I came across a few cool cookbooks that I knew I wanted for my collection. While flipping through the books on the way home, I found a recipe for a hot artichoke dip. Now, I am no fan of artichokes; but this recipe had my recipe inventing wheels turning. My hubby is a HUGE fan of french dips, so I thought how yummy would it be to make a french dip.. dip?! So that’s exactly what I did, and here is how I did it:

Ingredients:

1 packet Ajus

1- 8 oz container sour cream

1 cup mayo

1/2 of a 7-8 oz. container roast beef lunch meat ( Chopped. I used the carving board style.)

1/4 of a large onion finely sliced ( I used a mandolin slicer)

1/2 cup water

1/2 of an 8 oz. bag Mozzarella cheese

1/2 of an 8 oz. bag Swiss cheese

butter to fry onion in

 

Directions:

Preheat oven to 350 degrees

– In a medium sized frying pan saute onions over medium heat with 1 tablespoon of butter.

– Once onions are caramelized add roast beef and stir.

– Next add 1/2 cup of water and entire packet of Ajus, stir and cook till it starts to boil. Once it starts to boil turn burner off and sit the mixture aside to cool (Do not leave the mixture on the hot burner you just turned off, sit it on a cool burner or on a pot holder on the counter.)

– In a separate, small, oven proof bowl (about 1 qt. in size) add sour cream, mayo, and cheese (save about 1 hand full of each type of cheese to top the dip with), mix well.

– When the onion beef mixture has cooled add it to the heat proof bowl with the mayo and sour cream mixture, mix well.

– Bake at 350 for 15 minutes then take it out and stir, bake an additional 10 minutes take out and stir.

– Add the rest of cheese to the top. bake for 5 minutes then turn on the broiler and broil the top of the cheese so it gets nice and brown.

– Serve with bread, crackers, or chips for dipping

 

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, 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.”

 

Easy Crock Pot Rice Pudding

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rice puddin 1

If you are looking for a crowd pleaser, this is it! It is an easy dessert that everyone will LOVE =)

Crock Pot Rice Pudding

Ingredients:

3 Cups white Rice (instant )

5 Cups heavy cream

2 ~ 5.1 oz boxes of Instant Vanilla Pudding

5 Cups water

1 Tsp. Cinnamon

1 cup Raisins

Holland house sherry cooking wine

Directions:

Place all ingredients in crock pot and mix with a wooden spoon or whisk. Put lid on crock pot and turn crock pot on high, cook for 2-3 hours.

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Now to kick this rice pudding up a notch you are going to want to try these raisins. Everyone who ate them so far told me they were AMAZING and I actually had two people tell me they didn’t like raisins but LOVED these. I always make the raisins and serve them on the side, just in case someone does not like them. Let me show you how to make them:

Holland House Sherry Raisins:

To make these I measure 1 cup of raisins, you could use more if you wish, but this is how I do it. Place your raisins in a bowl and pour Holland House Sherry wine just till it covers the top of the raisins, put foil over the bowl and refrigerate over night

image

 

* I say 2 – 3 hours because each time I cooked it I used a different brand of rice, it was all instant (cooks within in 5 minutes) but it seems the one brand cooks in 2 hours and the other cooks in 3.

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The next day your rice pudding will look something like this

rice puddin

All you need to do is place the amount you want to eat in a small microwavable bowl and microwave it for 30 seconds then add milk until you get the desired consistency, tastes just as good! =)

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.”

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