Cinnamon Roll Casserole

2 refrigerator cinnamon rolls
4 eggs
1/2cup heavy cream
2 tsp cinnamon
2 tsp vanilla
1 cup pecans (I also added raisins)
1/4 cup maple syrup

Heat oven to 375°. Spray 9x13 pan. 
Cut each roll into bite size pieces and put in pan. 
In bowl beat eggs. Add cream, cinnamon, and vanilla. Pour over rolls. Top with Pecan and raisins, then drizzle with maple syrup. 
Bake 20-28 mins. Let cool then drizzle with icing. You can top with more maple syrup before serving, but it is way to rich for me without the extra syrup.

(I found that if you let it sit over night it is not as gooey and good. It is best if made and baked the same day.) Enjoy!

Crockpot Mashed potatoes

I dont do mashed Potatoes any other way now!

5 lbs sierra gold potatoes or red potatoes, diced with peel (I have used red and russetts and you can peel if you like, and I just do as many potatoes as I would on the stove for our family)
• 1 cup water
• 1 cup butter, cut into chunks (I dont use this much butter)
• 1 tablespoon salt, plus
• ¾ teaspoon ground black pepper
• 1 1/3 cups milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there

Enchilada Lasagna

Ingridients:

2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite pieces
5 cups of mexican blend cheese
1 can of cream of celery
1 can of cream of chicken
1 1/2 cups sour cream
1/4 cup canned and chopped green chillies (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper



Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.

Prepare the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn't need chicken, just a ton of cheese.

preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top...

Chicken alfredo roll ups

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic
salt
3 cups shredded Mozzarella, or cheese of your choice

Spray
an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to
cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne
noodles until al dente. (I usually cook 1 or 2 extra just because lasagna
noodles always seem to break on me when I am stirring them.)
Now
this is the important part! Drain and rinse the noodles with cold water to
prevent them from sticking to each other. Then, lay out each noodle individually
and blot dry with a paper towel.

Spread
about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you
will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of
sauce. Take 1/9 of the shredded chicken and spread it out evenly over each
noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the
noodle over the toppings. You will need to lift the noodle a little to prevent
squishing out the inside ingredients while rolling.

Place
the roll-ups in the pan, one by one, seam-side down so they don't come undone.
Once they are all in the pan, pour the remaining alfredo sauce over the top. Top
with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the
cheese is completely melted on top.

The
Best Garlic Alfredo Sauce

½
cup butter
2
ounces cream cheese
2
cups heavy cream (or substitute half and half)
2
teaspoon garlic powder
½
tsp. fresh minced garlic
salt
and freshly ground black pepper
½
tsp dried oregano
⅔
cup parmesan cheese

In
a medium to large saucepan melt the butter over medium heat. Add fresh minced
garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk
to smooth and melted. Whisk in the heavy cream.
Season
with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently
until sauce thickens, around 15 minutes. Stir in the cheese and when melted,
remove from heat and serve.

alfredo, broccoli, and cheese pasta

Ingredients -

• 1 pound box of shell pasta
• 1 1/2 – 2 pounds bone-in skin on chicken breast
• 1 – 14 ounce bag frozen broccoli florets
• 1 – 16 ounce jar alfredo sauce (I used one jar, but I think it need two to make more creamy)
• 1 - 8 ounce block of sharp cheddar cheese, grated
• salt, pepper and olive oil for roasting chicken
• lemon pepper (didnt use)

Directions -
1. Preheat oven to 350 degrees. Rinse and pat dry the chicken breasts then season them well with olive oil, salt and pepper. Roast in the oven for 30 – 35 minutes. Let the chicken cool until you can safely handle it, then shred it and set it aside. (I didnt do this I just boiled chicken and shredded it)
2. Put a large pot of salted water (at least a gallon) to boil. Once it’s come to a rolling boil pour the pasta into the pot, stir occasionally to prevent sticking and to ensure even cooking. Once it’s finished, drain pasta and set aside.
3. Steam the broccoli in the microwave by dumping the bag in a microwave safe container. Add a little water then cover tightly with plastic wrap – don’t forget to poke a few holes to let steam out. I cooked mine for 4 minutes – they don’t have to be completely cooked through.
4. Get a large bowl out add pasta, shredded chicken, cheese, broccoli and alfredo sauce, then season well with lemon pepper. Spray a 13×9 baking dish with Pam and pour the pasta mixture then sprinkle the top with more cheese. Cover loosely with foil and bake for 25 minutes, then remove foil and bake for another 5 minutes, or if you like your cheese to brown and bubbly, you can place it under the broiler for a few minutes instead. Enjoy!

Creamy Avacado enchiladas

We love these! We like them better then regular enchiladas now

Ingredients

• 1 cup chicken broth
• 1 cup salsa verde
• 1/2 cup sour cream (or Greek yogurt)
• 2 avocados
• 1 jalapeno, coarsely chopped (remove seeds for less heat)
• 1 clove garlic
• 1 teaspoon cumin, toasted and ground
• salt and pepper to taste
• 1 handful cilantro
• 1/2 lime, juice
• 4 cups cooked shredded chicken
• 2 avocados, diced
• 2 green onions, sliced
• 2 cups cheddar cheese, shredded (I use about half the cheese this is a lot)
• 2 cups monterey jack cheese, shredded (1/2 the cheese)
• 8 (7 inch) tortillas

Directions

1. Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
2. Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
3. Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
4. Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.

Buffalo wings

Buffalo sauce:
36 chicken wings
1 tbs veggie oil
1 tsp salt
1 c flour
1 1/2 tbs white vinegar
1/4 tsp cayenne pepper
1/8 tsp garlic powder
1/4 tsp Worcestershire sauce
1 tsp Tabasco sauce
6 tbs Louisiana hot sauce
6 tbs unsalted butter

Toss wings with oil and salt.  Toss in flour. Shake off excess flour, pl ace on oiled foil-lined baking sheet.   Bake at 425*for 20 mins turn and bake 20 more mins.

While wings are baking, mix all ingredients for sauce in pan over low heat. Bring to simmer, stirrng occasionally.  Remove from heat.

Place cooked wings in bowl, pour sauce over and toss until completely coated.

Honey bbq wings:
2 cloves garlic
1 tbs canola oil
1/2 c honey
1/4 c ketchup
2 tbs oj
2 tbs lemon juice
2 tbs soy sauce
2 tsp ground ginger
2 tsp cinder vinger
1 tsp worstershire sauce
1 tsp Dijon mustard
1/4 tsp pepper

Biggest Loser Pancakes

Ingredients:

6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla 



Instructions:

In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

These taste just like normal pancakes!

Honey Spiced Glazed Chicken

Recipe from http://www.nutmegnanny.com

INGREDIENTS:

1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar

DIRECTIONS:

Mix spices together and set aside.

Mix honey and cider vinegar and set aside.

Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler* (I put mine on low just so I don't worry about burning the chicken)

Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.

Take chicken out of oven and let rest for a few minutes before devouring. You don't want to burn your mouth with all that hot honey glaze!

* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 - 20 mins.

Cheeseburger Crescent Casserole

1

lb ground beef, cooked, drained

1/2

cup ketchup

1/4

cup dill pickle relish

1 1/2

cups shredded American cheese (6 oz)

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup. Heat over medium-high heat until hot, stirring occasionally. Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.

2Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.

3Bake15 to 20 minutes or until cheese is melted.

We were sceptical, but this was actually really good and super easy!

Rhodes Roll Pizzas

Recipe from http://cookingoncloverlane.blogspot.com

A quick, easy dinner. 
You need:
Rhodes dinner rolls for individual pizzas
pizza sauce
mozzarella cheese
parmesan cheese
assorted toppings
olive oil

The Rhodes dinner rolls are in the frozen food section.  They only take about an hour to thaw and even quicker if you use the fast thaw method on the back of the package.Smash then down or roll them out, whatever is easier till you get the desired shape.  I use a generous amount of olive oil on the baking pan…that’s the secret to a good homemade pizza I think.  We top with sauce, cheeses and pepperonis.

I bake mine at 400 degrees, maybe 10 or so minutes, middle oven rack.

One Pan Chicken & Roasted Romaine

So good and very healthy! Recipe from Studio 5

Ingredients:

• 4 skinless, boneless chicken breasts (Butterfly the chicken breasts.  Ours took about 45 mins to cook completely)
• Kosher salt, freshly ground pepper
• 3/4 c. Parmesan Cheese, divided
• 3/4 c. Panko (Japanese Breadcrumbs)
• 4 T Extra Virgin Olive Oil, divided
• 2 T chopped flat leaf parsley
• 3 Garlic Cloves, grated, divided
• 2 Large Hearts of Romaine, halved lengthwise
• 1 Lemon, cut into 8 wedges
• 1 baguette, sliced into crostini

Method:

Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment. Season the chicken with salt and pepper; place on prepared sheet. Combine 1/2 cup of Parmesan cheese, panko, 2 tbsp oil, parsley and 2 cloves of grated garlic in a medium bowl; season with salt and pepper. Coat chicken with panko mixture and return to baking sheet. Roast chicken until panko turns golden brown, about 10 minutes.

Drizzle romaine with 2 tbsp. oil and sprinkle with remaining grated garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with 1/4 cup Parmesan cheese and garnish with lemon wedges for squeezing over. Finally, place two crostini on each place to finish.

King Ranch Casserole

Recipe from http://homesicktexan.blogspot.com

Zach LOVED this recipe.  It was very spicy so I put my adjustments in ( ) for you.

Slightly Fancy-Pants King Ranch Chicken Casserole
Ingredients:
1 1/2 pounds of chicken, without skin and bones (2 cans chicken)
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes, drained 
4 teaspoons ancho chile powder (2 tsp)
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped (I did not add)
3 cups of grated pepper jack and cheddar (Monterey jack cheese)
10 corn tortillas (Flour Tortillas)
Salt and pepper to taste.


Method:
1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Old-School King Ranch Chicken Casserole
Ingredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Method:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.