Month: February 2012

Chicken-Bacon-Ranch Bundles

Here’s the deal. My cousin is infatuated with Pinterest. She found the recipe below from there. She decided to switch it up and add chopped bacon and some ranch dressing mix (the powder kind). She omitted the sesame seeds. The final result was AMAZING!! But of course, she didn’t actually measure, just threw them in as she liked. Feel free to try the original recipe, or adjust to make it your own creation. Happy Eating!

Original Pinterest Recipe:

Ingredients

  • 4 oz. cream cheese, softened
  •  
  • 1-13 oz. can chicken (or equivalent cooked chicken)
  •  
  • 1 Tbs. sesame seeds
  •  
  • 1/4 tsp. parsley
  •  
  • 2 cans Pillsbury Crescent Rolls – leave in fridge until ready to use!
  •  
  • 1 Tbs. finely chopped onion or dried minced onion

 

Directions:

Combine the above ingredients (minus the crescent rolls) and mix well.

Open one 8 count package crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 4 rectangles.

Pinch the seams closed and pat each one out into a larger square. Note from Brittni… “I forgot to pat them out into larger squares, and so I had to use an extra can of crescent rolls to use up most of the filling, so it might be good to have and extra can handy.” (I changed the ingredient list to 2 cans of crescent rolls just in case!)

Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don’t stress too much on the technique, fold them up press seams together to make a bundle.)

Repeat with all 8 rectangles. You’re going to worry that you’re doing this wrong, but you’re not, just do it, I promise they’ll taste delicious.

Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.

Grilled PB & J

  • 2 slices of bread
  • 2-3 tablespoons of peanut butter
  • 1 tablespoon of grape jelly
  • 1 tablespoon of butter, softened

    Assemble peanut butter and jelly sandwich.  Butter the outside of the sandwich.  “Grill” the sandwich in a skillet on each side for 2 minutes on medium-high until it has browned.

    Enjoy the eewwwy and gooey treat! Recipe via JennySteffens’ Blog

Check out other peanut butter combinations HERE!

Cinnamon French Toast Bake

 Check out What’s Cooking Love’s  recipe adaption. Looks super yummy!!

 

1/4 cup melted butter
2 cans refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup

1.  Preheat the oven to 375 degrees.

2.  Pour the melted butter into an ungreased 13×9 glass baking dish.  Separate both cans of refrigerated cinnamon buns into 16 cinnamon buns, setting the icing aside.  Then cut each cinnamon bun into 8 pieces and place the pieces on top of the butter in the baking dish.

3.  In a medium bowl beat the eggs.  Then beat in the heavy whipping cream, cinnamon, and vanilla until they are well blended. Then gently pour over the cinnamon bun pieces.  Sprinkle the top with the pecans and then drizzle with the maple syrup.

4. Bake for 20 to 28 minutes or until golden brown.  Cool for 15 minutes.

5.  Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle.  Drizzle the icing over the top of the French Toast Bake.  Serve with additional syrup if desired