Feeds:
Posts
Comments

Archive for the ‘Easy Recipes’ Category

Sausage Rolls

Posted in Appetizers, Breakfast, Easy Recipes, Entertaining Ideas, Recipes, tagged , , , , on April 12, 2013 | Leave a Comment »

sausage roll plated

I needed to come up with a filling finger-type food for a gathering I was attending and decided Sausage Rolls would be fast and easy to make, but also be a filling and tasty addition to the food contributions.

These come together quickly, require few ingredients and received Captain Cavedweller’s seal  of approval.

Ingredients

Ingredients

Brown sausage, drain grease, set aside. Roll out crescent dough, seal perforated edges and spread with cream cheese. I happened to have whipped in the fridge, but as long as it is spreadable you could use softened cream cheese from a block, too.

Brown sausage, drain grease, set aside. Roll out crescent dough, seal perforated edges and spread with cream cheese. I happened to have whipped in the fridge, but as long as it is spreadable you could use softened cream cheese from a block, too.

Top cream cheese with sausage.

Top cream cheese with sausage.

Sprinkle on cheese.

Sprinkle on cheese.

Sorry... got involved in rolling this up and slicing before I realized I'd forgotten to take any photos. Place sliced rounds on a baking sheet and bake at 350 degrees for about 12 minutes.

Sorry… got involved in rolling this up and slicing before I realized I’d forgotten to take any photos. Place sliced rounds on a baking sheet and bake at 350 degrees for about 12 minutes.

When the crescent roll turns golden brown and the cheese is melted, pull from the oven and serve.

When the crescent roll turns golden brown and the cheese is melted, pull from the oven and serve.

Sausage Rolls

1 pound ground sausage

1 tube of crescent rolls (8)

1/2 cup shredded Colby-Jack chese

1/4 cup cream cheese

Preheat oven to 350 degrees.

Line a baking sheet with foil or parchment and coat with non-stick cooking spray. (You can spray the baking sheet and skip the foil or parchment, but I’m a lazy slug and don’t want to have to scrub the pan later.)

Brown the sausage and drain off grease. Set aside.

Unroll the tube of crescent rolls, pinching the perforated edges together to form a long rectangle of dough.

Spread cream cheese in a thin layer over the dough. Spoon sausage on top then sprinkle with cheese.

Starting on one long side of the rectangle, start rolling up the dough and filling. I forced Captain Cavedweller to help me because I couldn’t quite keep everything rolling forward like it should without an extra hand.

Once you have a nice, tight roll, slice off rounds about 1/2 inch thick and place on baking sheet.

Bake about 12-15 minutes or until crescents begin to brown and cheese has melted.

Remove from oven and savor the yumminess!

You can serve with barbecue sauce or ranch dressing if you want a little extra burst of flavor.

She Who Likes Easy Recipes

Read Full Post »

Easy Strawberry Cream-Cheese Danish

Posted in bread, Breakfast, Easy Recipes, Fast Recipes, Recipes, tagged , , , , , on March 22, 2013 | Leave a Comment »

danish plated

If you are looking for something delicious and simple to make for a brunch (especially with Easter right around the corner), this fast and easy recipe is sure to fit the bill.

It takes just a few minutes to assemble, about twenty to bake and you have a warm, tasty dish ready to serve!

Ingredients

Ingredients

danish dough

Unroll a tube of crescent dough. Place in baking sheet so that points are resting on the edge of the pan. Seal the edges together. You may have to smoosh the dough a little along the edges where it joins to make it work.

Mix powdered sugar with cream cheese.

Mix powdered sugar with cream cheese.

 

Spread over crescent dough.

Spread over crescent dough.

Layer on strawberry jam.

Layer on strawberry jam.

Top with sliced fresh strawberries.

Top with sliced fresh strawberries.

 

Fold up the crescent dough edges so they meet in the middle. Pinch edges to seal.

Fold up the crescent dough edges so they meet in the middle. Pinch edges to seal.

 

Bake at 350 until dough is golden brown and juice is bubbling.

Bake at 350 until dough is golden brown and juice is bubbling.

 

Nuke frosting for about 12 seconds until pourable then drizzle over top of danish.

Nuke frosting for about 12 seconds until pourable then drizzle over top of danish.

Force yourself to share and bask in the compliments sure to come your way.

Force yourself to share and bask in the compliments sure to come your way.

 

Easy Strawberry Cream-Cheese Danish

1 tube of refrigerated crescent dough (8 crescents)

1/2 cup whipped cream cheese

1/3 cup powdered sugar

1/3 cup strawberry jam

1 cup sliced fresh strawberries

1/2 cup cream cheese frosting

Preheat oven to 350 degrees.

Mix powdered sugar with cream cheese, set aside.

Line a baking sheet with foil and give it a quick coat of non-stick cooking spray (you don’t have to line the baking sheet with foil, but I’m lazy and don’t want to scrub baked on berry juice of the pan.)

Line up crescent rolls down the center of the baking sheet, using the straight line of two crescents to form the center line with the pointy ends hanging off the edges of the pan. (It should like you have four sets of pennants in your pan placed back to back – if that makes sense at all. If not, refer to photos above!).

Spread cream cheese down center of crescents, top with jam and berries. Fold ends of crescents toward center, sealing edges by pressing together as best you can. It’s okay if you leave a little “breathing” room here and there. Crimp the ends to seal.

Bake until crescent dough turns a rich golden brown and berry juice if bubbly – about 20 minutes.

Remove from oven and immediately drizzle with cream cheese frosting. Put frosting in a microwaveable container (I use a small glass creamer) and nuke for about 12 seconds. Pour over top of danish and serve while still warm.

She Who Liked This Way Too Much

 

 

 

 

 

 

 

Read Full Post »

Chex Mix Three Ways

Posted in Easy Recipes, Fast Recipes, tagged , , , on March 8, 2013 | Leave a Comment »

chex mix finished

One day, Captain Cavedweller decided we were going to be adventurous and make Chex Mix. (Yep, we really walk on the wild side of life.)

With no Chex Mix making experience to draw from, we thought it would be difficult and challenging.

Turns out it is really easy.

And good.

And quite tasty.

And hard to stop eating when warm and fresh.

I may have liked it so much, we made three different kinds the same day.

chex mix regular ingredients

Original Chex Mix

4 cups Corn Chex cereal

4 cups Rice Chex cereal

1 cup mixed nuts

1 cup bite-sized pretzels

1 cup bagel chips

6 tbsp. butter

2 tbsp. Worcestershire sauce

1 1/2 tsp. seasoned salt

In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

chex mix regular ready to eat

Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

chex mix muddy buddy ingredients

Chex Muddy Buddies

9 cup  Rice Chex cereal
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 tsp. vanilla
1 1/2 cup powdered sugar
Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter and butter in 1 quart microwavable bowl. Microwave on high for 1 to 1 1/2 minutes or until smooth (stir after 1 minute). Stir in vanilla. Pour chocolate mixture over cereal and stir until all pieces are evenly coated.
chex mix muddy buddysPour cereal mixture into large container (with seal) with powdered sugar. Seal securely. Shake until all pieces are well coated. Spread on wax paper to cool. Store in an airtight container. Makes 9 cups.

chex mix caramel ingredients

Chex Caramel Chocolate Mix

4 cups Corn Chex cereal

4 cups Rice Chex cereal

1 cup semi sweet chocolate chips
1 cup nuts
2 tbsps. butter
1/2 caramel sauce

Pour cereal and nuts into large bowl and coat with caramel sauce. Set aside. Combine chocolate chips, and butter in 1 quart microwavable bowl. Microwave on high for 1 to 1 1/2 minutes or until smooth (stir after 1 minute). Stir in vanilla. Pour chocolate mixture over cereal and stir.
chex mix caramel
Spread on wax paper to cool. Store in an airtight container. Makes 9 cups.

chex mix finished 2

She Who Can Not Make These Ever Again

Read Full Post »

Chunky Potato Salad

Posted in Comfort Food, Easy Recipes, Entertaining Ideas, Recipes, Salads, tagged , , , , on January 11, 2013 | Leave a Comment »

potato salad finished

After a months of pumpkin, caramel and apple flavors followed by the traditional holiday fare, we were ready for a taste of summer the other day. So I whipped up some chunky potato salad.

It tasted divine – or as divine as potato salad can taste.

Ranch dressing and pickle juice give this chunky mixture it’s subtle flavoring. Whip up a batch and see if you don’t get rave reviews. When taken to a potluck gathering, the bowl usually comes back empty.

Ingredients

Ingredients

 

Boil the eggs

Boil the eggs

 

and the potatoes.

and the potatoes.

Once the eggs are cooked and cooled, remove yolks.

Once the eggs are cooked and cooled, remove yolks.

Then smash them into oblivion.

Then smash them into oblivion.

Chop the egg whites and pickles then add to cooked, drained and cooled potatoes.

Chop the egg whites and pickles then add to cooked, drained and cooled potatoes.

Spoon the dressing, made from the smashed yolks, over the top of the chunky mixture. Blend well.

Spoon the dressing, made from the smashed yolks, over the top of the chunky mixture. Blend well.

Top with paprika and parsley then dig in!

Top with paprika and parsley then dig in!

Chunky Potato Salad

6 medium to large red potatoes

6 eggs

1/2 cup chopped dill pickles

1/2 cup mayonnaise

1/3 cup ranch dressing

2 tbsp. pickle juice

salt and pepper to taste

paprika

parsley flakes

Boil eggs until hard-boiled then cool.

Cut potatoes into bite-sized chunks, leaving on skin if possible. Boil until fork tender but still firm. Rinse, drain and cool.

Slice pickles into bite-sized chunks then add to potatoes.

When eggs are cool, remove yolks and set aside. Cut cooked egg whites into chunky pieces and add to potatoes. Smash egg yolks until no longer crumbly and add mayo, pickle juice and ranch dressing. Do not, under any circumstances, substitute salad dressing for mayonnaise. You will be taken out in the streets and flogged. When your egg yolk mix is nice and creamy, stir it into the chunky mixture, coating thoroughly. Sprinkle with salt and pepper. Top with a sprinkling of paprika and parsley flakes. If I had fresh parsley, I would have used sprigs of it rather than dried.

She Who Likes the Taste of Summer

 

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 102 other followers