*Easy Cheese Danish*

Ingredients:

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese 
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze: 1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Method: Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes: I have made this danish using low fat cream cheese and truvia (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes
.

Anginetti, Italian Lemon Knot Cookies

It’s time to get baking

Anginetti, Italian Lemon Knot Cookies

 

A traditional Italian cookie served at holidays and special occasions.

Ingredients

• 5 cups of all purpose, unbleached flour
• 5 teaspoons of baking powder
• 1 cup sugar
• 3 eggs
• one and one half cups of melted butter that has cooled down, not hot. Or you can use a vegetable shortening of your choice
• 1 cup of milk
• a pinch of salt
• zest of 1 lemon for cookie and zest of 1 lemon for icing
• 1 1oz. bottle of lemon extract
• sprinkles of your choice

Instructions

1. If you like dough can be made the day before and it will be nice and chilled to work with or you can start scooping them right after you make the dough but probably you will have to chill it for a while as you're making the cookies and the dough stays out. I sometimes stick it in the freezer for a few minutes to get it to firm up again.
2. In a large bowl, cream butter and sugar together until fluffy, add eggs one at a time, then the extract and zest.
3. In a smaller bowl whisk the flour, salt and baking powder, then slowly add to the creamed mixture alternately with the milk, you might not have to use all the milk.
4. When everything is incorporated, let the dough rest for 5 minutes or wrap and chill overnight.
5. Heat oven to 350 degrees. and place cookies on a parchment lined baking sheet.
6. To form the knots I like to use a cookie scoop so all will be similar in size, then take the scoop of dough and roll it into a log about 5 or 6 inches, it's the length of a bench scraper, that's how I measure mine.
7. Then take one side of the log and spiral it into a circle, you can tuck the other end down or up, it doesn't matter.
8. Bake for 12 to 15 minutes according to your oven, mine took exactly 12 minutes, you want the underneath to be golden brown, not dark brown.
9. Cool on racks.
10. LIMONCELLO ICING
11. One and one half cups of powdered sugar
12. Five tablespoons of limoncello Liqueur
13. zest of 1 lemon
14. TRADITIONAL LEMON ICING
15. One and one half cups of powdered sugar
16. zest of 1 lemon
17. One half teaspoon of lemon extract
18. and lemon juice to get the right consistency.
19. I always taste my icing to make sure it has the right amount of lemon, you can always add more, and I also like to brush my icing on instead of dipping., personal preference.
20. After frosting immediately put your sprinkles on and then let the whole cookie dry for about an hour.
21. You can keep them in tins with wax paper in between, or you can freeze them in an airtight container right after they bake and cool down, then frost them a day or two ahead before you'll be eating them.

Tuna Casserole

Tuna Casserole

8 ounces egg noodles
1 (10 1/4 ounce) can cream of celery soup
1/2 cup mayonnaise
3/4 cup evaporated milk
1 cup grated cheddar cheese, divided
1/2 cup finely chopped celery
1/2 small onion, finely chopped
4 ounces mushrooms, drained (optional)
1 teaspoon black pepper
1 (7 ounce) can tuna, with juice
Directions:

1 Cook egg noodles to al dente in boiling salted water; drain well.
2 Preheat oven to 325°F.
3 Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
4 Sprinkle reserved cheese over the top.
5 Bake for 30 minutes.
6 Serve hot.

Strawberries & Cream Crescents

1 Can of Pillsbury Crescent Rolls
Strawberries(I had thawed some frozen ones)
Cream Cheese
Sugar & Powdered Sugar

*PREHEAT OVEN TO 350
Lightly spray/grease cookie sheet & unroll the crescents

On the wide end I put like 1/4 to 1/2 teaspoon(use your judgement) of cream cheese

1/2 Strawberry to 1 strawberry (depends on size,again,your own judgement)

I got a small handful of regular sugar & sprinkled it just before rolling them up!

Cook 15 to 16 minutes,pull out & sprinkle with powdered sugar then back in the oven another minute or two...

These little things are OUT OF THIS WORLD DELICIOUS!!...& I am betting they would be great cold too!

♥´¯`*•.¸¸✿Save✿´¯`*•.¸¸✿Share✿´¯`*•.¸¸✿Follow✿¯`*•.¸¸♥Friend

Pepper n' Onion Sausage Casserole

Prep all the ingredients in a ziploc bag when you do your shopping, write any instructions on the outside of the bag in permanent marker and defrost the night before, simply empty the contents into the crockpot on your way out the door and come home to an amazing meal!!!

Place in Ziploc Bag

Ingredients:
1lb (500gms) beef, turkey, chicken (diced)
1lb (500gms) of kielbasa, chorizo or other smoked sausage (sliced)
1 chopped green pepper
1 chopped onion
and freeze

THE NIGHT BEFORE -
Take the bag out of the freezer and thaw in the fridge overnight

As you are about to leave for the day add contents of bag and
1 can of Rotel tomatoes w/green chilies or other diced tomatoes
to the crockpot

COVER WITH CROCK-POT LID AND
COOK ON LOW FOR 6 TO 8 HOURS

Serve with noodles to boiled rice

´¯`*•.¸¸✿
.°★。˛ °. *★* *˛.
˛ °_██_*。*.../ \ .˛* .˛.*.★* *★ 。*
˛. (´• ̮•)*˛°*/.♫.♫\*˛.* ˛_Π_____. * ˛*
.°( . • . ) ˛°./• '♫ ' •\.˛*./______/~＼ *. ˛*.。˛* ˛. *。
*(...'•'.. ) *˛╬╬╬╬╬˛°.｜田田 ｜門｜╬╬╬╬ .......

Slow Cooker Spinach Artichoke Dip

A rich & creamy dip made in your slow cooker making it perfect for your next party

Ingredients
10 oz fresh spinach
8 oz reduced fat cream cheese, room temperature and cut into cubes
2 cups Italian Four Cheese Blend
1 cup reduced fat sour cream
13.75oz jar artichoke hearts, chopped
4 garlic cloves, minced
2 tsp chili powder
1 tsp salt
1 tsp pepper

Instructions
Spray a 3 qt (or larger) slow cooker bowl with nonstick spray
In a large bowl stir together all the ingredients
Pour into the prepared slow cooker
Cook on low for 3-4 hours, or high for 2 hours, stirring every 30 minutes
When warmed and all the cheese is melted you can serve immediately or keep warm in the slow cooker until ready to serve
Serve directly from the slow cooker or pour into a casserole dish to serve

Grands! Unsloppy Joes

Ingredients
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (15 oz) sloppy joe sauce
1 teaspoon chili powder
1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits
1/2 cup shredded cheddar cheese (2 oz)

Directions
Heat oven to 375° F. In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in sauce and chili powder; simmer 5 minutes.
Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and about 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on ungreased cookie sheet.
Bake 9 to 14 minutes or until golden brown.

.
═════════════ ೋღ ღೋ

CHICKEN CABBAGE STIR FRY .

Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste 

Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon
(You can add onions and red peppers to taste)

Cheesy Pull-A- Part Pizza Bread

2 cans pizza dough
1/3 cup olive oil
2 cups mozzarella cheese
2 tablespoons parsley flakes
1 tablespoon Italian seasoning
1/2 cup basil, freshly shredded
1/2 teaspoon garlic powder
1 pack mini pepperonis
1 cup shredded Parmesan cheese
Pasta sauce for dipping

Preheat oven to 350 F. Cut pizza dough into 1-inch strips and then cut the strips into 2-inch sections. Combine ingredients in a mixing bowl. Mix all the ingredients and toss so the olive oil is spread evenly on each piece of dough. Pour into a Bundt pan.

Bake for 30 minutes, or until the top is brown and the center is thoroughly cooked.

Tip: Be sure to check the middle of the pizza bread. If it is still not cooked thoroughly, let it cook for 5 minutes at a time until it's done. Flip over onto a plate while it's still hot, and garnish with shredded basil and Parmesan cheese. Use pasta sauce for dipping, if desired.

Peanut Butter Cup & Brownie Dream

THINK OF THIS RECIPE AS A “HOW-TO” AS TRIFLES VARY FROM DISH TO DISH AND PERSONAL PREFERENCE…USE IT AS A GUIDE AND CHANGE UP WHATEVER YOU LIKE!!!!!

YOU CAN ALSO USE A BOXED BROWNIE MIX…...

You’ll Need:

Nonstick Foil

Trifle Bowl

MY FAVORITE BROWNIES:

• 1 2/3 cups granulated sugar
• 3/4 cup melted butter
• 2 T. water
• 2 eggs
• 2 tsp. vanilla
• 1 1/3 cups flour
• 3/4 cup cocoa powder
• 1/2 tsp. baking powder
• 1/4 teaspoon salt

PREHEAT oven to 350º F. line 9×13 pan with nonstick foil.
Stir sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Add flour, cocoa, baking powder and salt. Spread into pan.
BAKE for 20-25 minutes. let cool completely. Cut into small bite sized squares for the trifle.

STEP 2 MAKE YOUR SIMPLE PASTRY CREAM!!!! CALLED PASTRY CREAM BECAUSE IT TASTES AS DELICIOUS AS ANY COOKED PASTRY CREAM DOES!!! PROBABLY BETTER!
BEAT UNTIL THICK & CREAMY LIKE WHIPPED CREAM:
1 PINT HEAVY CREAM
1 SMALL BOX INSTANT VANILLA PUDDING
1/3 CUP MILK

I USED APPROXIMATELY 60 MINI PEANUT BUTTER CUPS TO LINE THE OUTSIDE OF MY TRIFLE DISH. THEN I USED MORE!!! I CHOPPED UP SOME TO PLACE IN BETWEEN THE LAYERS AND MORE TO DECORATE THE TOP. THIS PART YOU CAN JUDGE BY HOW YOU WANT IT TO LOOK. I USUALLY DECIDE AS I AM MAKING IT BY WHAT LOOKS GOOD! I USUALLY BUY 3 BAGS OF PB CUPS

ASSEMBLY-COVER THE BOTTOM OF THE DISH WITH BROWNIE SQUARES THEN TOP WITH A LAYER OF CREAM. YOU CAN PIPE IT OR SPREAD WITH AN OFF SET SPATULA! STAND PEANUT BUTTER CUPS AROUND THE EDGE PRESSING AGAINST THE GLASS, SPRINKLE SOME CHOPPED PB CUPS ON THE CREAM AND REPEAT UNTIL YOU GET AS HIGH AS YOU WANT! ONCE, AT THE TOP I SPRINKLED ON CHOPPED HEATH BAR CANDIES & MORE CHOPPED PEANUT BUTTER CUPS! LET SIT JUST A COUPLE OF HOURS BEFORE SERVING. I DO NOT RECOMMEND LETTING THIS SIT OVERNIGHT AS THE BROWNIES CAN GET TOO MUSHY! I PREFER THEM STILL HOLDING THEIR SHAPE A BIT!

SERVE THIS AT A PARTY AND SHARE THE PEANUT BUTTER LOVE WITH YOUR FRIENDS AND FAMILY!

Ham and Cheese Loaded Potato Salad

Ham and Cheese Loaded Potato Salad This easy potato salad is loaded with ham, cheese, and green onions. It's lightened up with a yogurt base instead of mayo!

Ingredients:

• 2 large potatoes

  peeled and diced into 3/4" cubes
• 10 ounces low-fat plain yogurt

  or substitute light sour cream
• 1 teaspoon kosher salt

  (adjust to taste)
• 2 teaspoons hot sauce

  (or to taste)
• 1 lemon

  juiced
• 3/4 pound First Street Hickory Smoked Ham

  diced into small cubes
• 3/4 pound First Street Sharp Cheddar Cheese

  diced into small cubes
• 1 bunch green onions

  sliced thin

Instructions:

Place cubed potatoes in a medium pot, and cover with water. Add about a teaspoon of salt, and bring to a boil. (Covering the pot will make them boil faster.) Boil approximately 10 minutes or until potatoes are easy to cut with a fork. Drain and rinse cooked potatoes with cold water. While potatoes cook, dice your other ingredients. Whisk together the yogurt, salt, hot sauce, and lemon juice until smooth. Add cooked potatoes, ham, cheese, and green onions. Stir gently to coat with yogurt mixture. Add additional salt or hot sauce to taste. Serve immediately or store in refrigerator until ready to enjoy.