Veggie Crescents

I make this recipe every year for Christmas and it always gets lots of raves about how good it is. I have done it as a tree or just in a big circle as I've had to triple the recipe at times. I chop my veggies way smaller than the picture and don't decorate it like this but you can do whatever makes you smile :) 

I don't remember where I got the recipe from as it's been years but probably Pillsbury since you use their product for it. It's a great appetizer for any time of the year. You can use 2 pkgs of dinner rolls and press into a jelly roll pan. After cooking and adding the creamy dill mixture cut into squares and  then add slices of veggies on top, cucumber, broccoli, peppers, cherry tomatoes..whatever you would like on each square. 

Ingredients

1 pkg. refrigerated crescent dinner rolls (like Pillsbury)

1 (3oz) pkg. cream cheese, softened (half a brick)

1/4 cup dairy sour cream

1/2 tsp, dill weed

1/8 tsp garlic powder

1 cup finely chopped broccoli florets

1/2 cup finely chopped red pepper

1/4 cup finely chopped green onion

Open crescent rolls but leave together, don't unroll. Cut roll into 12 rounds and place onto cookie sheet about 1 inch apart. Cook as directed on package until golden brown. Cool. mix together cream cheese, sour cream, dill and garlic powder. mix well until smooth. Spread on top of rolls. Sprinkle on broccoli, red pepper and green onion. All you have to do is pull them apart to eat. Enjoy!

Easy Garlic Chicken

This recipe is super easy and the chicken is juicy and yummy. Recipe is from Food.com.

Ingredients

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 Tbsp brown sugar

1 Tbsp olive oil

additional herbs and spices, as desired

Directions

1. Preheat oven to 450 degrees. Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or brush with oil.

2. In small pan saute garlic with the oil until tender.

3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.

4. Place chicken breasts in a prepared baking dish andcover with the garlic and brown sugar mixture. 

5. Add salt and pepper to taste. 

6. Bake uncovered for 15-30 mins, or until juices run clear. Cooking time with depend on the size and thic

Versatile Pasta and Beef Skillet

This picture is not what it really looks like but it did not come with one and I didn't remember to take a picture when I made it..so..it's the closest I could find.  We all really enjoyed this dish. I used shells instead of macaroni but I'm sure you could use whatever you wanted to. You could also change it up a bit and use a small can of tomatoes instead of a large one and add 1 cup of salsa. You could also use taco seasoning instead of the oregano and basil. Or omit the pasta and add a can of kidney beans, black beans or chili beans and serve over rice. So yummy! Recipe from cooks.com. Picture from realmomkitchen.com. 

Ingredients

2 Tbsp extra virgin olive oil

1 Tbsp butter

1 med-large onion, chopped

1 large green pepper, coarsely chopped

1 stalk celery, thinly sliced

4-5 cloves garlic, peeled

1 1/2 lbs lean ground beef

1/2 cup Marsala wine

1 large (28oz) can diced tomatoes

1/2 tsp basil

1/4 tsp oregano

1/4 cup ketchup

2-3 cups elbow macaroni

1 small can mushrooms

salt and pepper to taste

hot red pepper flakes, 1/4 tsp or to taste

Directions

In a skillet, saute onion, pepper, celery and whole cloves of garlic in 1 Tbsp of olive oil and butter. Turn garlic cloves to brown on both sides, then mash into the oil using the tines of a fork (this gives a mellow, roasted garlic flavor) I just used minced garlic for this. Don't allow garlic to burn. When edges of onions have taken on colour, remove contents of pan to a bowl and set aside. 

In same skillet, brown ground beef in remaining olive oil over high heat, stirring often. Drain to keep hamburger dry halfway through the cooking so as not to steam the beef. As contents of skillet become dry, additional olive oil may be added. When beef has browned nicely, deglaze the pan by adding the Marsala wine and stirring up the brown bits from the bottom. Reduce heat to the lowest setting. Stir in the chopped tomatoes (juice and all). Add 1/2 tsp basil and 1/4 tsp oregano. (use fresh herbs when available, doubling quantities) Add ketchup. Simmer over low heat, stirring occasionally, for 30 mins or until vegetables are tender but not mushy. Cover skillet half way (by tilting lid).

Meanwhile, boil macaroni according to package directions. Drain. 

After the 30 mins has elapsed, stir mushrooms and cooked pasta into the tomatoe and ground beef mixture in the skillet. Season to taste with seas salt, pepper and hot red pepper flakes. Cook another 2-3 mins until mushrooms have heated through before serving.