Kay's Macaroni and Cheese

When I first started making this baked mac and cheese, I used the long uncut macaroni pasta, but now I use shells or elbow.  I loved it as the whole unbroken macaroni, but Mike and Mandy both prefer a smaller pasta.  You use whichever pasta you prefer.

20 oz. macaroni, boiled and drained
5 T butter
3 T all-purpose flour
3 cups whole milk
1 tsp. black pepper
1/2 tsp. ground mustard
1/2 tsp. paprika
8 oz. cubed Velveeta
8 oz. shredded Mozzarella cheese
8 oz.  shredded mild cheddar cheese
8 oz.  shredded Colby and Monterrey Jack blend cheese
4 oz.  shredded  fresh grated Parmesan cheese (not the green can kind!)

Preheat oven to 350 degrees.  In large saucepan, melt butter on medium-low heat.  Add flour and stir for about 2 minutes.  Add milk and whisk fully.  Add pepper, mustard, paprika, and cubed Velveeta.  Stir constantly until Velveeta is melted.  Then add each additional cheese, stirring until fully melted.  Remove from heat and mix in pasta.  Pour into casserole.  Bake for 25 minutes until bubbly and lightly browned. Remove from oven and you can top with bread crumbs, Ritz cracker crumbs, or more cheese.  Bake for an additional 5 minutes.   It is very cheesy and I like it without any additional topping. 

Kay's Crockpot Red Beans

Almost all cooks around here have their special red beans and rice recipe.  Here is one of mine for the crock pot. 

1 pound of red beans, rinsed and sorted
1 1/2 - 2  32 oz. boxes beef broth
1 large onion, diced
1 medium green pepper,diced
2 stalks of celery, diced
3 T.  parsley flakes
2 large bay leaves
1 T. garlic powder
1/2 T. black pepper ( I like pepper-feel free to reduce to your taste)
1/2 T. seasoned salt
1 pound of beef sausage, sliced into rounds
1 cup diced ham and/or a ham bone ( Sometimes I put 2 cups of diced ham because my husband loves ham)
6 slices of bacon cut into 1-inch pieces (do not fry)

Put all items in the crock pot and cook on low for 6-8 hours.  Add hot sauce if you like your beans to have a kick.  Serve with white rice. The beef broth works magic in the area of flavor.

Note: The final broth will be a bit thin.  If you like a thicker, creamier broth with your beans, reduce the beef broth to 1 1/2 boxes or in the final hour of cooking, remove 2 cups of the beans, mash and return to crockpot.

Mikey P.'s Pepper Steak

Here is a recipe my Mikey P. prepared for dinner tonight.  It is slightly tweeked from one online.  It is quick and easy and very yummy.

1.5 pounds of flank or chuck steak, cut into strips
2-3 bell peppers, cut into thin slices
1 large yellow onion, cut into thin slices
1 bud of garlic, diced
garlic powder
2 T. olive oil
1/3 cup soy sauce
1/3 cup honey
1/3 cup vinegar
1/4 teaspoon freshly grated ginger
1 package McCormick brown gravy mix
1/2 cup water

Heat olive oil in large skillet and saute vegetables until tender crisp and remove from skillet.  Sprinkle garlic to your taste on steak--about 8 minutes.   Mix soy sauce, honey, ginger, and vinegar in skillet.  Add meat and cook on medium heat 10-12 minutes.  Remove meat. Mix brown gravy package with water.  Add to sauce in skillet.  Return meat and vegetables to skillet.  Continue to cook on low-medium heat 10 minutes.  Serve on a bed of white rice.  So very good. 

Pepperidge Farm Swirl Bread Bread Pudding with Kay's Vanilla Sauce

I have recently become hooked on the Pepperidge Farm Swirl Breads and am now experimenting with bread puddings.  Here is the one I am preparing today, using the Pumpkin Spice bread.

6 slices Pumpkin Spice Swirl Bread torn into small pieces (I plan on trying the Strawberry Banana Bread and the Caramel Apple Bread as well)
6 T melted butter
3 beaten eggs
2 C  whole milk
3/4 C sugar
1 Tablespoon vanilla extract
1 tsp. cinnamon (do not put in strawberry/banana recipe)
1/2 tsp. nutmeg (do not put in strawberry/ banana recipe)
1/2 C golden raisins (for the caramel apple bread, I plan on using chopped pecans instead of raisins and for the strawberry banana bread, I think I will use dried cranberries or chocolate chips)

Directions: 
1. Place small bread pieces into an 8 inch square baking pan, which you have lightly coated with Pam.
2. Drizzle melted butter over bread.
3. Blend eggs, milk, sugar, spices, and vanilla.
4. Beat until well mixed and then stir in additions such as nuts, raisins, cranberries and/or chocolate chips.
5. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the mixture.
6.  Bake about 45 minutes at 350 degrees until top springs at touch. Top with optional vanilla sauce below:
Whisk 1/2 cup of light brown sugar, 1 T. all-purpose flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and a pinch of salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in 1 T. vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Scalloped Potatoes with Onions

4 cups thinly sliced red potatoes with skins on

1 medium onion thinly sliced and separated into rings

3 T butter

3 T flour

1 1/2 cups milk

1 tsp. salt

1 dash pepper, cayenne if you like spicy foods

1 1/2 cup grated sharp cheddar or Monterrey Jack (my favorite) cheese 

1/2 cup grated cheese to sprinkle on top

Paprika

 

Directions:

In a small sauce pan, melt butter and blend in flour.  Let lightly cook so flour isn't raw tasting.  Add milk and blend with a whisk.  Season with salt and pepper.  Cook sauce on low until smooth and lightly boiling, stirring occasionally with a whisk (about 6 minutes).  Reduce heat to simmer and stir in 1 1/2 cup of cheese.  Place half of the sliced potatoes and onion rings in a lightly greased one quart casserole dish.  Pour half of the cheese sauce over potatoes and onions. Repeat with second layer of potatoes and onions and cheese sauce. Sprinkle 1/2 cup of grated cheese on top.  Dust lightly with some paprika for color.  Bake uncovered for 60 minutes at 350 degrees.  
If you really like a spicy dish, try using cubes of pepper jack cheese with the grated cheese to equal 1 1/2 cup of cheese. 

You can also add some diced ham or sausage for a complete meal in a hurry.  YUMMY!

 

Crockpot Sloppy Joes

This is a great recipe to throw together when you know you are going to have a long day at work and not fill like cooking when you get home.  It does require that you brown your ground beef ahead of time.  I suggest browning several pounds of ground beef one free afternoon and put it up in  containers 1 or 2 pounds and freeze them so that you have it on hand for things like this.  Or, if you are not in a hurry brown and drain your ground beef right before you put it in the crock pot.




2 lbs of lean ground beef, browned and drained
2 celery ribs, chopped
1 small green pepper, finely chopped
1 small onion,chopped
You can used pre-diced seasoning mix from the grocery for these items.
1/2 cup ketchup
1/2 cup packed brown sugar
1 can undiluted tomato soup
1 T. cider vinegar
1 T. prepared mustard
1 T. Worcestershire sauce
1 tsp. pepper
1 tsp. garlic powder

Mix all ingredients in crock pot and cook on low for 5-6 hours. 

Apple Enchiladas

I got this recipe online.  There are several versions, but all are very similar. It is a good, easy dessert--even better when served with ice cream.  I think this would be a great dish for potluck suppers.

1-21 ounce can of apple pie filling
1 tsp. cinnamon
6-8 inch flour tortillas
1/2 c. white sugar
1/2 c. butter
1/2 c. brown sugar
1/2 c. water

Grease a 2 quart oblong baking dish.  Put cinnamon in the can of pie filling and mix well.  Put a pie filling inside the middle of each tortilla.  Roll, tucking in the sides and place in baking dish seam-side down.  In a sauce pot, mix all other ingredients.  Stir over a medium heat until it comes to a boil and all ingredients are thoroughly mixed.  Simmer for 3 minutes.  Pour on top of apple filled enchiladas.  Let set for 30 minutes so that most of the liquid is absorbed into tortillas.  Bake in a 350 degree oven for 30-35 minutes until tops are golden brown and liquid is thick and bubbly.  You can slice into two to make 12 servings or leave whole for 6 servings.  You can also substitute peach or cherry pie filling for apple, but I think apple is best.

Kay's Better than Cane's Sauce

Lots of recipes out there trying to capture Cane's famous dipping sauce.  Here is my version and I think it is amazing--might be better than Cane's.  Before I became allergic to shrimp, I always made this to dip my boiled shrimp in.  My brother-in-law Ira first started me doing this and I added and took away from the recipe until I got it just like I like it.  Try it and let me know.

1/2 cup Blue Plate REAL mayonnaise
1/4 cup ketchup (DelMonte works best I think)
1 tablespoon garlic powder
1/4 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 tablespoon fresh lemon juice (just a quick squeeze)

If you want to give it a bit of a kick, add 1/2 teaspoon of prepared horseradish.  

Mix all the ingredients together and let set for about 30 minutes so the flavors really blend together. 

Throw It All In Dinner

Here is a great empty-out the fridge great chicken-in-the-crock pot dinner. 

8 boneless, skinless chicken thighs 1 green pepper (chopped) 1 onion (chopped) 6 green onions (chopped)  3 T. parsley flakes 1 bay leaf               2 garlic cloves (crushed) 4  plum tomatoes (chopped) 6 ozs tomato paste 14 oz  ham (cut into cubes)     8 ozs tomato sauce 2-5 dashes hot sauce to your taste 4 ozs green chilies (diced green chilies drained) creole seasoning (Tony's) to your taste 3 cups rice (cooked) 12 oz. smoked or kielbasa sausage (sliced diagonally)     Put all ingredients but rice and sausage in the crockpot.  Cook on low for 4-5 hours until chicken is done (160 degrees). Add rice and sausage and cook one more hour.  If you have a pound of peeled and deveined shrimp, toss those in with the rice and sausage.   Garnish with additional chopped green onions. Serve with a tossed salad and enjoy!  There will leftovers for lunch the next day or dinner later in the week.

Crockpot Chicken Supreme

Fall is coming, slowly but surely.  And, of course, for me, school has begun so there isn't a lot of time for cooking.  It is time to pull out that crock pot and start using some of the many crock pot recipes I have.  Mike loves chicken; he would eat it every night.  Here is a recipe that can be changed in many ways to please your individual taste buds.  I discovered it awhile back and I have place options in parentheses.

5 slices of bacon
4 chicken breasts (or 10 chicken tenders)
10 oz. can of cream of chicken soup (10 oz jar of Alfredo sauce)
4 oz. can or jar of sliced mushrooms or  whole buttom mushrooms

6 oz. frozen pearl onions (one diced onion)
Black pepper and garlic powder to taste
8 oz. shredded Swiss or Havarti cheese (8 oz. shredded 4 cheese blend)

Cook bacon in skillet, drain, break into 1/2 inch pieces and  place in container in fridge.
Sprinkle chicken breasts with pepper and garlic powder.
Brown chicken breasts in bacon grease (about 3-5 minutes).  Do not cook through.
Place chicken in crock pot and cover with mushrooms and onions. 
Pour soup in skillet, stirring to get all the chicken drippings from skillet.  Heat about 1-2 minutes. Do not add water.  If your chicken breasts are large, you might need 2 cans of soup.  Pour slightly heated soup over chicken breasts.  Cover crock pot and cook on low for 4-6 hours until breasts are done but not falling apart.
Sprinkle top with cheese and bacon pieces.  Cover and cook on high 15 minutes to melt cheese.
Serve with rice, wild rice, or mashed potatoes.  If you cook the Alfredo sauce recipe, it is better with pasta.

Sweet and Sour Sausage Bites

Here is a recipe that I slightly altered from one a former student shared with me.  It makes enough to fill a crock pot.  Great for parties!

2 pounds of smoked beef sausage, cut into 1/2 inch bites
2 medium onions, cut into 1/2 inch cubes
2 12 oz jars of apricot preserves
3 T.  yellow mustard
2 T.  butter

Melt butter in large skillet and saute onions on low to medium heat until beginning to caramelize. Remove onions and place in crockpot.  Lightly brown sausage bites in skillet and add to crockpot.  Put apricot preserves in skillet and stir on low until nearly melted.  Add mustard and mix well.  Pour sauce in crockpot.  Keeps on low for 5-8 hours.  You could also add cubes of bell peppers and a can of pineapple chunks to a more Hawaiian flavor. 

Pina Colada Punch

I found this recipe on the internet and changed a few things.  I made it for Amanda's engagement party and it is delicious.  You can make it non-alcholic for everyone to enjoy. 

1/2 gallon of vanilla ice cream, softened
15 oz. coconut cream
20 oz. crushed pineapple with juice
46 oz.  pineapple juice
2 liters of lemon-lime soda
2 cups Malibu coconut rum

Place crushed pineapple and coconut cream in food processor and blend so that pineapple is in smaller pieces and coconut cream is smooth.  In a large container, mix softened ice cream, pineapple juice, crushed pineapple with coconut cream, and rum (if desired).  Slowly pour in lemon-lime soda to avoid fizz overs.  Place in freezer for 5 hours (only 4 if no rum).  Place in punch bowl and top with fruit slices.  Cool, refreshing, and tasty. 

Corny Macaroni and Cheese Casserole

This is my version of one I found on pinterest.  Next time I make it, I am going to add a can of diced green chilis.  Yummy!

1 15 oz. can whole kernel corn, drained

1 15 oz. can cream style corn

1 12 oz. can of evaporated milk/cream

1.5 cups dry elbow macaroni, uncooked

1/2 stick of butter, melted

1 cup shredded cheddar cheese

1 cup shredded Colby Jack cheese, divided

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. paprika

Preheat oven to 350 degrees.  Spray the bottom and sides of a 9x 13 casserole dish.  Mix all ingredients, using only half of the Colby Jack cheese,  in a bowl.  Pour into casserole dish.  Cover and bake for 30 minutes.  Remove cover and top with 1/2 cup of Coby Jack cheese.  Bake for 25-30 minutes until golden brown.

Root Beer Barbecue Sauce

Here is a recipe I found online.  It is great with chicken, country-style pork ribs and beef tips.

1 cup root beer

1 cup ketchup

1/4 cup fresh lemon juice

1/4 cup orange juice

3 tablespoons Worcestershire sauce

1 1/2 tablespoons (packed) dark brown sugar

1 tablespoon mild-flavored (light) molasses

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

 1 teaspoon red pepper flakes

Mix all ingredients and place in saucepan.  Bring to a boil and then simmer for 10 minutes to reduce to half the amount. Add to crockpot of chicken, ribs, or beef tips one hour before removal.  Or, brush on meat on the grill twenty minutes prior to removing.  Or, pour on top of meat cooked in oven twenty minutes prior to removing.

Lemonade Cake

Here is a recipe I got in 2002 from Cooking Light.  It is a wonderful summertime dessert.  If you need a light, tasty, cooling cake for a party, try it. 

Cake:

1 1/3 cup granulated sugar

6 T butter, softened

1 T grated lemon rind

3 t thawed lemonade concentrate

2 tsp vanilla

2 large eggs

2 large egg whites

2 c all-purpose flour

1/2 tsp salt

1 tsp baking soda

1 1/4 c fat-free buttermilk

Frosting:
2 T butter, softened
2 tsp. grated lemon rind
2 tsp. thawed lemonade concentrate
1/2 tsp. vanilla
8 ounces 1/3 less-fat cream cheese, softened
3 1/2 c powdered sugar

Preheat oven to 350°.

Click to see To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Crunchy Asparagus

I got this recipe from Guy Fieri (Diners, Drive-Ins, and Dives).  I think this would be a great party appetizers served with ranch dip.  Try this and let me know how you like them.

1 pound medium asparagus (about 20 spears)

2 egg whites
Kosher salt and freshly cracked black pepper
1 tablespoon mayonnaise
2 cups panko breadcrumbs
1/2 cup grated Parmesan
1 teaspoon Italian seasoning
1 teaspoon paprika
Extra-virgin olive oil

Directions

Preheat the oven to 425 degrees F.
Prepare the asparagus by trimming off the tough woody stem.
Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.
In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).
Bake until golden and crispy, 15 to 17 minutes. Serve immediately.

Mexican Fiesta Chicken

I made this recipe this week and we had enough for 2 dinners.  I even took it for lunch for me and Amanda one day.  It is amazingly easy and amazingly tasty.  Try it; you will see.
8 boneless chicken breasts
1 package taco seasoning mix
1 jar of salsa
Monterrey Jack cheese, shredded
Sour cream to taste

Lightly spray a large baking dish with Pam. Put half of the seasoning mix in a large zip lock bag.  Add 4 chicken breasts and shake until breasts are lightly coated. Place chicken breasts in baking dish.  Put remaining seasoning mix in zip lock and the other 4 chicken breasts and shake until breasts are lightly coated.  Place chicken in baking dish.  Pour salsa on top of breasts. Cover dish with aluminium foil and bake for 25 minutes.  Remove foil and cover each breasts with cheese.  Return to over and bake 15 minutes uncovered.  Serve with a dollop of sour cream.  Wonderfully moist and delicious.

Crockpot Sausage and Peppers

Mike loves Italian Sausage, so this is what we are having for dinner tonight.  Let me know if you like this.

2 lbs. sweet Italian sausage (You can leave sausage whole or cut into bite size pieces)

2 yellow onions, chopped

1 green bell pepper, cut into 2" pieces

1 red bell pepper, cut into 2" pieces

1 yellow bell pepper, cut into 2" pieces

2 bay leaves

4 cloves garlic, minced

14 oz. can diced tomatoes, undrained

6 oz. can tomato paste

1/2 cup dry red wine or chicken broth

    1 Tbsp. dried parsley leaves

    1/2 tsp. dried oregano leaves

    1/2 tsp. dried basil leaves

    1 T brown sugar

    1/8 tsp.  pepper

    Preparation:

         Cook sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of  the onions on bottom of 3-4 quart crockpot, then add half of the peppers. Add all of the browned Italian sausage, then the rest of the onions and peppers. Add bay leaves and garlic.

Combine diced undrained tomatoes, tomato paste, and red wine/chicken broth and all seasonings in small bowl and mix well to blend. Pour over mixture in crockpot. Cover slow cooker and cook on low for 4-6 hours.

Serve on a bed of white rice or pasta.

Kay's Baked Beans

This is my baked beans recipe that I have made for years.  Amanda hates any kind of bean, but she actually enjoys these.  This recipe is easy to make and wonderful to take to a covered dish event.  Sometimes I add one diced small green bell pepper and saute it with the onion. If you like a spicy baked bean, try adding a diced jalepeno pepper or hot green chilis.  I have also just made this on the stove top in my cast iron skillet.



4 cans pork and beans
1/2 pound bacon, cut into 1-2 inch pieces
1 onion, finely diced
3 tablespoons molasses
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/3 cup brown sugar

In a skillet, cook bacon for about 2 minutes to release bacon grease.  Add onions and reduce temperature to medium-low. Sauté onions in the bacon grease.  Combine molasses, pepper, dry mustard, garlic powder, ketchup, Worcestershire sauce and brown sugar. Add to skillet and mix well.  Bring to a boil and then add pork and beans.  Pour into a large baking pan or casserole dish.  A Dutch oven also works well. Cover the dish with a lid or aluminum foil.

Bake for 1-2 hours in the 350 degree oven until thick and bubbly.

Get a Husband Brunswick Stew

There are so many different versions of this recipe, but here is one I like best. 

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onions
• 2 stalks celery, chopped
• 1 1/2 pounds ground pork
• 1 1/2 pounds ground beef
• 1 (3 pound) whole cooked chicken, deboned and shredded
• 3 (14.5 ounce) cans diced tomatoes with liquid
• 1 cup ketchup
• 1/2 cup hickory flavored barbeque sauce (I recommend Kraft)
• salt and pepper to taste
• hot sauce to taste (optional)
• 1 green bell pepper
• 3 (14.75 ounce) cans cream style corn
• 1 (10 ounces) frozen lima beans

Directions

1. Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
2. Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
3. Stir the cream style corn and lima beans into the stew mixture. Continue cooking 1 hour or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

Lillian's Skillet Apples

My mother used to make these all the time whenever we kids had not eaten the apples fast enough.  She liked to make this with pork chops and we love it. 
2 apples (I prefer Granny Smith), cored and sliced thin (I keep the peel on mine.)
3 T. butter
2 T.  brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
a pinch of salt

Melt butter in a skillet--cast iron works best.  Add alll other ingredients and toss on medium heat until tender but not falling apart.  Delicious on top of pancakes or rolled in crepes, too.  I just like them as a side dish. 

Creamy Cabbage Casserole

Here is a recipe a former student shared with me.  It is easy and very delicious.  Even people who say they don't like cabbage will enjoy this.

1 large bag cole slaw mix with carrots or one small head of cabbage, shredded to make about  8 cups
1 medium onion diced
1 can cream of mushroom soup or cream of celery soup
salt and pepper to taste
1 cup of cubed Velveeta cheese or    1 1/2 cup of shredded cheese (I like Colby Jack)
1 T of Dijon mustard or spicy brown mustard
1 rack of crushed Ritz crackers
1/2 rack of crushed Ritz crackers
3 T olive oil
2 T melted butter or margarine

In a large skillet saute onion in olive oil,  add cole slaw mix and continue to saute until cabbage as reduced in bulk but is still slightly crisp.  Add salt, pepper and cheese and stir until cheese is melted.  Add mustard and soup and stir.  Add the one rack of crushed Ritz crackers and blend well.  Pour into casserole dish.  Bake at 350 degrees for 25 minutes.  Remove and top with 1/2 rack crushed crackers and pour melt butter over top of crackers.  Bake an addition 10 minutes or until cracker topping is golden.

Note:  If you have leftover cooked chicken, you can add some shredded or cubed chicken to this to make a main dish.  I have used 2 left over cooked chicken thighs to make a wonderful dinner casserole.

Pockets of Goodness

Here is a great way to make a quick dessert.  It is a basic recipe filling for crescent rolls.  Use your imagination and add what you and your family enjoys.  You will need a can of Pillsbury Extra Flaky Crescent Rolls (8 in can).

1- 4 ounce block of cream cheese, softened
1 1/2 T spoon confectioner's sugar
1 tsp. vanilla
Ingredients you enjoy.  (I have added semi-sweet chocolate morsels, diced dried cranberries, pecans, brown sugar, cinnamon, etc.    The picture shows ones that have semi-sweet morsels added.  I think an "Almond Joy" one would be awesome--adding chocolate morsels, coconut and almonds.  I am going to try it next.)

Place your blend of filling mixture in unrolled crescents rolls. Roll up and bake at 350 degrees for 12-15 minutes.

If you don't like cream cheese, like my husband Mike, try this instead:
4 T. butter
2 T.  chopped pecans
1 T.  brown sugar
1 tsp.  cinnamon
Mix together and spread on top of crescent rolls. Roll up and bake at 350 degrees for 12-15 minutes.