So I had these peaches...

I thought about what to do with some peaches on the counter here at home, and I came up with this sweet dessert. You will never guess what MYSTERY addition is in this dish. :)

What you will need:

2 ripe peaches

2 cans Pillsbury Crescent Rolls

2 sticks of butter

1 and a half cups of Sugar

1 Teaspoon Vanilla

Powder sugar

1 can of Mountain dew (yep!)

Cinnamon

(I also used a Cinnamon Sugar grinder)

So this is really easy. 

Preheat your oven to 350 degrees. 

Butter a 9x13 pan. Peel your peaches (potato peelers work great!) and pit them. Next cut each peach   Into 8 slices each (16 total). 

Next open up your Pillsbury crescent rolls, 

place a peach in a single crescent roll, 

sprinkle the cinnamon sugar on the peach 

and roll it up. 

Continue for all peach slices. Place each one in the buttered pan. They are going to be close and touching. 

Next your going to melt the two sticks of butter in a bowl and add the sugar stir. Next add the vanilla and mix again. 

Then pour over the crescent rolls. 

 Pour the can of Mountain Dew around the edges of the pan.  (You can see that I have a whole 20 oz bottle- but I measured out 12 ounces) 

Next I sprinkled some powdered sugar and cinnamon on the tops of the mixture.

Stick it in the oven for 40 minutes. 

It was amazingly good.

As soon as you take your dish out you will see liquid at the bottom the of the pan. I promise it's okay and won't taste bad! It will be soaked up as soon as it starts to cool. 

ENJOY!

Cheesy Chicken Enchiladas

Okay so after feeding this to numerous people I have gotten enough requests for the recipe and raves about how yummy it is to put it on my blog.

Are you sure you can handle all the cheesy-ness?
Buckle up.

Ingredients
1 lb boneless chicken breasts
1 large can of Campbell's Cream of Mushroom soup
1 large bag of cheddar cheese
1 regular size bag of monterey jack cheese (you can absolutely choose a different cheese here like pepper jack, or another cheddar, or mozzarella)
1  small can of green chiles
1 small container of sour cream
1 table spoon garlic powder
1 table spoon pepper
1/2 tablespoon of salt
1 tablespoon of cilantro
1 tablespoon of oregano
approx. 6 tortillas LARGE


This is what you do!
1.  Were actually going to boil this chicken. So chop it up into chunks. and drop it into boiling water. You can certainly season the water. I usually put minced garlic in there with it. But you don't have to --I just love garlic.

2.  Depending on the chunk size of your chicken- it could take anywhere from 5-10 minutes for the chicken to be cooked. After it is cooked drain out the water (leaving the chicken in the pot still) and place back on burner. Reduce heat to medium or medium low.

3.  Add the large can of Campbell's Cream of Mushroom soup in the pot and mix.

 

4. Next add your seasonings

5.  Then add your green chiles to the mixture.

6. Then add the sour cream. 

7.  It will be simmering after a short while and then you add half the bag of cheddar cheese and mix. You will only need about a minute till it's melted and bubbling hot.

8.  Now grab yourself a large casserole pan. Preheat the oven to 350 degrees. open your tortillas. Your going to palm it. Like so: 

9.  Now your going to spoon the mixture from the pot into the tortilla center. And about 6 table spoons later were going to wrap it up and place it seam side down inside the casserole dish working from left to right filling it in takes approximately 5 to 7 tortillas wrapped. 

  My casserole dish was smaller so it only took 5 folded ones.

10.  What ever sauce mix was left I out on too of all the tortillas and spread it around. 

11.  Then cover it with the rest I the cheddar and half the bag of the other cheese you selected- in my case Monterey Jack cheese. 

12.  Put it in the oven for about 20 minutes. And boom----

 You are so welcome.

Ps. Thank you to J.R. ( and his mom) for sharing a variation of this recipe with me!! 

Stuffed Crescent Rolls

Okay I experimented with this idea when I had a friend coming over for lunch. Sorry, you were my guinea pig. But then again I'm not sorry because we ate practically all of them.


What you need:
1 package pillsbury crescent rolls
and all sorts of stuff you can stuff into a roll. I used:
Cheese, avocado, chicken salad, bacon, broccoli, mac n cheese.
Other ideas I had but I ran out of time and rolls to fill:
Pulled pork
canned chicken
spinach and cheese

PREHEAT oven for 350 degrees

For the first ones I rolled out all my crescent rolls, and placed one on the cutting board. I made three total of these. I steamed some broccoli and put it (after it was cooked) onto the crescent roll with a good size of cheddar cheese.

I also took the liberty of cooking about 3 pieces of bacon till crispy! For the next three I made mac n cheese and bacon stuffed ones. My husband had made some Kraft mac n cheese the day before for my sons lunch so we had some left overs in the fridge. I didn't even need to heat it up. Spooned cold mac n cheese onto the crescent roll and topped it with more cheddar cheese and chopped bacon pieces.

Now I only had two empty crescent dough pieces left. So I made one avocado and cheese and left over bacon. And the other one I put some chicken salad into it and some cheese.

Sorry no picture :(

I folded over the sides to all my crescent rolls so now they kinda just looked like egg rolls.
 After spraying a cookie sheet I placed them all on there. And baked for 10 minutes.

THEY TURNED OUT SO PRETTY. and TASTY!!

The poor man pasta

The poor man pasta... how do I explain this? 

I came up with this pasta idea, when all I had were a few ingredients to make something for dinner. I became a master at this task when I went to college. You know the saying "starving artist". Well I know it first hand. Now I made this batch just for me and my two year old. so you will have to adjust accordingly.

Ingredients:

Egg Noodles

frozen corn

frozen peas

Frozen spinach (I always bought fresh spinach in the produce section, then when i get home i stick it in the freezer)

1/4 cup bread crumbs

garlic

oregano

salt

pepper

Olive oil

Tyson Grilled and Ready Chicken breasts (always have some of these on hand-salads, quesadillas, pasta dishes such as this, wraps) 

Instructions are easy.

Cook the chicken in the oven at 375 for 18-20 minutes. Or if your really short on time it's microwavable.

Cook pasta. Cook the amount you feel your family will devour.

Cook the corn, peas, and spinach in the same pot...its okay i promise. (since the spinach was frozen all I had to do was crunch it in my hands and it was pretty much shredded into the mix of veggies. hidden from sight..ninja like)

In a little bowl while the stuff is cooking mix breadcrumbs, garlic, oregano, salt, pepper together. 

After pasta is complete drizzle some olive oil over the pasta. Chop cooked chieken-add it to pasta. Drain water from veggies and add to pasta. Mix together. Then add the little bowl of mixed seasonings. mix well. You can add some butter or more olive oil to the mix if i needs a little extra moisture. I added about 2 more tablespoons of butter to it and mixed until it was melted. Thats it your done. Pretty easy.

Homemade chocolate chip muffins

• CHOCOLATE CHIP muffins
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 teaspoon of vanilla extract
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1 cup miniature semisweet chocolate chips

Instructions: preheat: 400 degrees     makes 12 muffins

1. Combine first four ingredients (flour, salt, baking powder, sugar) in a large mixing bowl. mix

2. Combine the next four ingredients (vanilla, egg, oil, milk) in another bowl. mix

3. Combine solids and liquid and mix well. 

4. Add chocolate chips and Fold into batter. 

5. Spray with grease/PAM or line muffin tin pan and fill each spot 3/4 full. 

6. Bake 16 minutes in a conventional oven at 400 Degrees.

7. After cooking time allow few minutes to cool. AND ENJOY!!!

Wondrous Quesadillas

Wondrous quesadillas!

Toddler approved! 

Ingredients:

Flour tortillas (I only used three being that there is only three in my family)

Ground beef 1 lb

Frozen grilled chicken chunks 

Butter

Shredded mild, sharp, and medium cheddar cheese (I found all three mixed in a bag) 

Steps!

1. Brown ground beef

2. Heat up chunked grilled chicken 

3. On one side only butter one side of the tortilla.

--On medium heat -- heat a large pan to fit a tortilla (folded in half)

[now here is a part where you kida have to work quickly: especially if your pan is already heated]

4. Place tortilla butter side down in pan and on half place a handful of shredded cheese (of all three) in only half of the tortilla. (you might hear a bit of a sizzle when the tortilla touches the pan depending on how hot it is --it's okay) 

Spoon ground beef over half of the tortilla (over the shredded cheese) 

5. place chunked chicken on top of the ground beef 

6.Then quickly fold empty half of the tortilla over the full half. 

Using a spatula press the tortilla down a little so everything sticks together and the cheese spreads-- NICE AND GOOEY!--

Check the bottom side often until golden brown and flip. Continue cooking on the other side until golden brown. I like to use a pizza cutter to cut into triangles and then serve. 

I like to serve them with queso cheese, salsa, guacamole, and sour cream!

  

Chicken pot pie- my way

Okay people this is My recipe for chicken pot pie. There are a ton of different variations that I will list at the end but let me do the easiest way that I tend to do the most first. Here we go.

INGREDIENTS (serves 4)

Package of Pillsbury pie crusts (comes with two in each box- you will only need 1-unless you skip the bisquick topping and use the other pie crust for the top then of course you will use the whole box)

1lb boneless skinless chicken tenderloin/or breast (cut in chunks)

Frozen bag of mixed veggies (greenbeans, peas, corn, carrots) 

1 can cream of chicken (with or with out herbs)

1 cup bisquick mix

1/2 cup milk (additional 1/3 optional)

1 egg 

Garlic powder (I like to use tastefully simples garlic garlic and onion onion) 

Onion powder

Salt and pepper to taste

Steps: preheat oven to 375

1. Take your pie crust out of the box and allow the wrap to get to room temperature, as well as pull your veggies out and allow them to defrost a tiny but either in a warm bath in the bag in the sink or just on the counter. 

2. Line a baking sheet with tin foil and place chunks of bite sized chicken on the  sheet and season with garlic, onion powder, salt and pepper. I place my chunks in the oven for about 20 ish minutes at 375. I like it to be just barely cooked through because they will be making another trip in the oven for about 25 mins. 

3. Spray dish with Pam and Unwrap and unroll your pie crust to fit in your deep casserole pan/dish. Make sure to press sides to make sure it won't slide down in the pan onto itself. Place pie crust in casserole dish in the oven (with nothing in it yet-just the crust) for about 10 minutes. Monitor it u want it to be just under golden brown. 

4. After chicken is cooked- In a mixing bowl place chicken (I end up breaking my chunks even smaller), mixed veggies, and contents of the cream of chicken soup and mix well till thoroughly coated. Now this is where that optional 1/3 cup milk comes in to play- if you want it to be a little thinner (I sometimes do) add that additional 1/3 cup in here and mix well. 

5. After removing your pie crust out of the oven- empty contents of mixing bowl into casserole with browned pie crust.

6. Topping: combine the 1 cup bisquick mix, 1/2 cup milk and 1 egg into a bowl and mix well until no lumps. Pour over the top of your chicken/veggie mix already in your casserole dish. 

7. Place back into oven for 20-25 minutes or until the top is golden brown. 

After it's done go to town on the sucker. 

Now for the additional things you can do to it or change about it- the cream of chicken soup in a can -some people don't like serving it so if you have the time and supplies to make a homemade version by all means -go for it-

Another thing I sometimes do is before adding the final topping is making some garlic mashed potatoes (they can be instant -it's okay) and putting them on top of the veggies first THEN putting my topping on top of the potatoes. You might want to be careful in this step your casserole dish tends to be pretty full at this point depending on the depth. 

Another thing you could use instead of cooking raw chicken is using a rotisserie chicken and just chopping that up too. 

All the additions really depend on how much time and or energy you have.