Beef and Bean Crescent Burritos

Beef and Bean Crescent Burritos

Beef and Bean Crescent Burritos

Another delicious, easy and fast recipe from Pillsbury.

1/2 pound ground beef, cooked and drained

1/2 cup black beans, rinsed and drained

2 tablespoons taco seasoning

3 tablespoons water

2 cans refrigerated crescent dough sheets or crescent rolls

1 cup (4 oz) shredded Cheddar cheese

1  Heat oven to 375.  In 10″ skillet, mix beef, beans, taco seasoning, and water over medium high heat until boiling, stirring occasionally.

2  Unroll dough onto cutting board dusted lightly with flour, cut into 8 rectangles.  (If using rolls, press diagonal perforations to seal.)  Divide beef mixture evenly among rectangles, spooning down center.  Sprinkle with 1/2 cup cheese.  Starting with short side, roll up each rectangle and pinch edges to seal.  Place seam side down on ungreased cookie sheet.  Sprinkle with remaining cheese.

3  Bake 15 – 20 minutes or until golden brown.

recipe from Pillsbury


Sloth Birthday Cake

Sloth Birthday Cake

Sloth Birthday Cake

It’s my daughter’s birthday today and she loves sloths!  The whole fam is headed to the aquarium today because they have sloths there so I decided to make her a sloth birthday cake.  I think it’s pretty cute.

The cake is chocolate from this recipe.

I spread a generous layer of Nutella between the layers.

The frosting is from this recipe flavored Salted Caramel with the Wilton Treatology Flavor System and colored with the Wilton Performance Color System, both of which you can find at Michaels.

The fondant sloth face is Wilton Fondant also found at Michaels.

Happy Birthday Courtney, I love you!



Tuscan Crescent Ring

Tuscan Crescent Ring

Tuscan Crescent Ring

It’s like a tiny trip to Tuscany for dinner, divine!

2 (3 oz each) packages sliced prosciutto, cut into thin strips or 8 slices thickly cut , chopped, and crisply cooked bacon

1 (9 oz) box frozen chopped spinach, thawed and squeezed to drain

2 (7.5 oz each) containers garden vegetable cream cheese spread

4 oz (1 cup) shredded provolone cheese or shredded Italian cheese mix

1 teaspoon Italian seasoning, divided

2 (8 oz each) cans refrigerated crescent rolls

1/2 cup chopped seeded tomato

2 tablespoons pine nuts

3 tablespoons shredded Parmesan cheese

1  Heat oven to 350.  Line large cookie sheet or pizza stone with parchment paper.

2  In skillet, cook proscuitto over medium high heat, stirring occasionally, 6 – 8 minutes or until crisp.  Drain on paper towels.

3  In small bowl, mix spinach, cream cheese, provolone and 1/2 teaspoon Italian seasoning until well blended.

4  Unroll both cans of dough and separate into 16 triangles.  On prepared sheet, with shortest sides toward center, arrange triangles in star shape leaving a 6″ circle in center.  Dough will overlap, press overlapping dough to flatten.

5  Sprinkle prosciutto in 2″ wide strip over half of each triangle closest to center of ring.  Carefully spoon spinach mixture over prosciutto.  Sprinkle with tomatoes and pine nuts.

6  Pull points of triangle up over filling, tucking dough under bottom layer of dough to secure it and form a ring.  Repeat around ring until entire filling is enclosed.

7  In small bowl, stir together Parmesan and 1/2 teaspoon Italian seasoning.

8  Bake 25 – 28 minutes or until dough is golden brown and thoroughly baked.  Sprinkle with Parmesan mixture.  Bake 8 minutes longer of until cheese is melted.  Cool 15 minutes before cutting.

recipe from the Pillsbury cookbook Baking Hacks Fun and Inventive Recipes with Refrigerated Dough

Peanut Butter Caramel Sticky Rolls

Peanut Butter Caramel Sticky Rolls

Peanut Butter Caramel Sticky Rolls

Yup.  Crescent rolls + peanut butter + caramel topping + Nutella drizzle = sweet dreams.

1/2 cup powdered sugar

1/2 cup caramel topping

1/4 cup creamy peanut butter

2 (8 oz each) cans refrigerated crescent dough sheets or rolls

1/2 cup chocolate flavored hazelnut spread

1  Heat oven to 400.  Line 12 muffin cups with paper liners and spray generously with cooking spray.

2  In a small bowl, mix together powdered sugar, caramel topping and peanut butter until blended.  Unroll both cans of dough on cutting boards.  (If using rolls, press seams together firmly.)  Spread half of caramel mixture evenly over each dough sheet to within 1/2″ of edges.  Starting on short side, roll up each dough sheet.  Cut each roll crosswise into 6 pieces.  Place rolls cut side up in muffin cups.

3  Bake 12 – 18 minutes or until golden brown.  Remove from pan to cooling rack.  Cool 15 minutes.

4  Meanwhile, in a small microwavable bowl, microwave hazelnut spread on high 30 – 60 seconds.  Drizzle over rolls.

recipe from Pillsbury

Hawaiian One Pan Pasta

Hawaiian One Pan Pasta

Hawaiian One Pan Pasta

I’m loving these delicious one pan meals, only one pan to wash, woo hoo!

1 tablespoon olive oil

8 oz ham, cubed

1 (15 oz) can tomato sauce

2 cups chicken broth

1/2 teaspoon onion powder

1/2 teaspoon basil

1/4 teaspoon pepper

8 oz pasta

8 oz pineapple tidbits, drained

8 oz bacon crumbles

1 cup shredded mozzarella cheese

1  Heat oil in large skillet.  Add ham and cook, stirring frequently, until ham is browned.  Add tomato sauce, chicken broth, onion powder, basil and pepper and stir to combine then add pasta and stir again.  Bring to a boil, cover and cook until pasta is done, 10 – 15 minutes depending on pasta type used, stirring occasionally.  Stir in pineapple and bacon and remove from heat.

2  Sprinkle top with mozzarella and cover.  Let sit until cheese is melted.

recipe from Taste and Tell

Classic Irish Soda Bread

Classic Irish Soda Bread

Classic Irish Soda Bread

Celebrated St Patrick’s Day with this soda bread and some potatoes of course!

2 cups flour

2 tablespoons brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons cold butter, cubed

2 eggs, divided

3/4 – 1 cup buttermilk

1  Preheat oven to 375.  Spray with cooking spray or line with parchment paper a cookie sheet or pizza stone.

2  Whisk together flour, sugar, baking powder, baking soda and salt.  Cut in butter with a pastry blender or a fork, until mixture resembles coarse crumbs.  Stir in 1 egg and buttermilk just until combined.

3  Turn onto a lightly floured surface and knead gently 6 – 8 times or just until the dough comes together.  Shape into a 6 1/2″ round loaf.  Place on prepared sheet.  Using a sharp knife, make a shallow cross in top of loaf.  Whisk remaining egg with a bit of water and brush over top of loaf.

4  Bake until golden brown, 30 – 35 minutes.

recipe from Taste of Home

One Pan Cheesy Ham and Broccoli Rice

One Pan Cheesy Ham and Broccoli Rice

One Pan Cheesy Ham and Broccoli Rice

Less than 30 minutes to make.  Only one pan to wash when you’re done.  Total comfort food.  Winner, winner, chicken dinner, uh ham dinner!

3 tablespoons butter, divided

1 cup white long grain rice

2 3/4 cups chicken broth

1/2 teaspoon garlic powder

3 1/2 cups broccoli florets

2 cups ham, cubed

3/4 cup shredded cheddar cheese

2 tablespoons milk

salt and pepper

1  In large skillet, over medium high heat, melt 1 tablespoon of butter then saute rice in melted butter until slightly browned.  Add broth and garlic powder, cover and cook for 10 minutes, stirring occasionally.

2  Add broccoli and cook for 4 minutes.  Reduce heat to medium, add remaining butter, ham, cheese, milk, salt and pepper.  Heat through to melt cheese, stirring to combine.

recipe from Hot Eats and Cool Reads