Cream Cheese Danish

Need a super simple-quick dessert?  You've come to the right place. 

Cream Cheese Danish

2 pkgs. crescent rolls

2 pkgs. cream cheese

1 cup sugar

1 T. lemon juice

1 T. vanilla flavoring

Press out 1 pkg. of crescent rolls in a 13x9 inch dish.  Press all seams together.  Mix the cream cheese, sugar, lemon juice, and vanilla together until creamy.  Spread over crescent rolls.  Place the 2nd package of crescent rolls over the spread.  Place in oven and cook at 350 degrees for 30 minutes.

Glaze:

1 cup powdered sugar

4 T. milk

Stir together and pour over crescent rolls while warm. 

This is right after it came out of the oven

Super yummy danish :)

I'm assuming this is just common sense which apparently I was lacking the other day.  But when using crescent rolls or any dough for that fact it's better if it stays in the fridge until you need it.  I got carried away the other day and left ours out.  When I went to use it I had an awful time trying to unroll sticky gooey dough.  :)  Live and learn right?

Cube Steak and Gravy Crock Pot Style

I'm not a girl for cooking steak and gravy on the stove.  To me it's never tender enough or it tastes burnt.  Well about 2 years ago my aunt sent me some recipes that were simple.  I immediately made some dip that was fantastic (I'll have to blog about it later) but I never made anything else in the email.  Well Friday I came across the email again and decided to give it a try. 

Cube Steak & Gravy-Crock Pot Style

4 pcs. cube steak
1 envelope of brown gravy mix
1 can of cream of chicken soup
1 cup of water

Flour Steak and brown quickly on stove.  Mix chicken soup, gravy mix, and water-put in crock pot.  When steaks are browned add them too.  Cook on low 5 hours. 

Here is our steaks floured and ready to go in the hot oil

Browning them quickly

I served ours with biscuits, mashed potatoes, and mac and cheese, and I used our finest china Ha!

Think maybe I should rename this Fool Proof steak and gravy.  It was super simple and very yummy!



Tea Cakes

I saw a post the other day about tea cakes here and made me think...hmmm I should do my favorite recipe for Tea Cakes.  These are tried and true...the best recipe ever if you ask me, Chris, my dad, or any of our neighbors that we've taken them too.  This is super simple to make and oh so yummy. 

Hazel Jone's Tea Cakes

2 eggs

2/3 cup oil

3/4 cup sugar

2 cups self rising flour

2 teaspoons vanilla flavoring

Beat eggs, add sugar, and oil.  Add flour (small amounts at a time).  Add vanilla, mix.  Drop small amounts on a greased Cookie Sheet.  Bake at 350 degrees til light brown.   I think they are better warm...and I like the batter too!



Here is the dough ready to be dropped!



I use a rubber baking mat (makes for easier clean-up and I don't have to use pam)!



Best Tea Cakes Ever!




All packaged up and ready to deliver to our neighbors :)

Just a little side note...if you are taking your child with you to deliver cookies/sweets to your neighbors be sure to take them a bag of the same sweets too, if not your child I might eat all of the goodies before getting there.  I know from experience :)



My Favorite Pot Roast

Three posts in one day?  No I haven't spent all day in the kitchen; I'm just been behind on posts and Corbin is already in bed (amazing since it's not even midnight yet) so I thought I would finish up the recipes I've done lately.  So when I think of comfort food lots of recipes come to mind.  Here is one that I love!  Pot Roast.  I found this recipe a while back in a Campbell's cookbook.  I've tried other recipes but I always seem to come back to this one.  So here is our comfort food for today. 

Savory Pot Roast

1 can of Campbell's Cream of Mushroom Soup

1 pack of Lipton Onion Mix

1 can of sliced potatoes

1 can of carrots

1 3 1/2 to 4 pound boneless chuck pot roast

Place all ingredients in slow cooker.  Cover and cook on low 8 to 9 hours or until roast is done.

(Ok I confess-the recipe really calls for real potatoes and carrots but with a little one around I choose the quick way, canned vegetables.  And when I make it I use two cans of each so I'm sure that Corbin gets his fair share of potatoes and carrots).  When I made it this week Chris added some celery.  It was still yummy!  Hope you add this one to your recipe box too!

Savory Pot Roast

The Best Spaghetti Sauce EVER

So as I've mentioned before Chris is just one of those people that can whip up something.  Well after hearing me complain about how all the jar sauces were too runny or had no flavor he came up with this.  I love it and could eat it with just bread.  Literally it is the best thing I've ever had.  So I figured I would share his secret recipe with the rest of the world.  Hope you love it too!

Spaghetti Sauce

2 12 oz. cans tomato paste
1 12oz. can water
1 15 oz. can tomato sauce
1 28 oz. can petite diced tomatoes
1 small onion diced
1/2 teaspoon minced garlic
2 Tbsp. EVOO (extra virgin olive oil)
1 Tbsp. sugar
1 Tbsp. brown sugar
1 Tbsp. oregano
1 Tbsp. basil
1 Tbsp. parsley
1/2 Tbsp. dried cilantro
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. Italian seasoning

Put in large pot your olive oil, minced garlic, and diced onions and saute.  Then add all other ingredients, bring just to a boil then simmer for at least 30 minutes.   

This makes a big pot but I never let ANY of this go to waste.  If we don't use all of it that night I freeze it.  It's great for lasagna, pizzas, or just a dipping sauce!  What can I say...I married a great cook!

Doesn't this just look soooo good?

Crunchy Asian Broccoli Coleslaw

This year we are having Easter at our house.  I'm super excited because I love having people over and I love cooking!  So I've been on the search for a few new recipes to try.  I started looking through my Food & Family magazines for a few ideas.  I came across this one and I've fallen head over heels for it.  Be careful because it makes A LOT!  I cut the recipe in half for me because Chris doesn't like it. 

Crunchy Asian Broccoli Coleslaw

1/2 cup Zesty Italian Dressing

2 packages of ramen noodle soup mix (I bought the oriental)

2 packages of 12 oz broccoli slaw

4 green onions, sliced

1/2 cup sunflower kernels

1/2 cup sliced almonds

Mix dressing with seasoning packet from one of the ramen noodle packets.  Discard other one or save it for another use.

Break apart noodles; place in large bowl.  Add slaw, onions, sunflower kernels, and almonds; mix lightly.

Add dressing mixture; toss to coat.

When I first read the recipe I thought it was going to be too hard, I mean not cooking the ramen noodles sounded crazy to me, but somehow it all just blends together.  It's so yummy!  And It's so colorful! 

Perfect dish for a beautiful spring day

Buffalo Chicken Crock Pot Style

Ask and you shall recieve.  A least that's what happened the other day when I posted on my facebook wall that I was looking for a good recipe for the Crock Pot.  My elmentary school friend Adrian left me a comment for some Buffalo Chicken in the Crock Pot.  She said that if you love hot wings you will love this!  So I got out my trusty crock pot...



I love this thing!



Then I wrote down the recipe.  Pretty simple if you ask me. 

Buffalo Chicken Crock Pot Style

3-4 Chicken Breast

3/4 of a bottle of hot sauce (Frank's is our favorite)

1 pack of ranch dressing mix

Cook in crock pot for 6 hours on low.  At about hour 4 shred chicken and if you want an extra kick add a pinch of cayenne pepper.



We tried a new hot sauce...it's Frank's Red Hot Buffalo Sauce



Hidden Valley Ranch Dip



Here is what it looked like in the crock pot



And this is our finished product.

So I'm kind of up in the air on this one.  Adrian said to serve this on hamburger buns with lettuce and tomatoes.  We did fix sandwhiches but I don't know this was just not my favorite recipe we've tried lately.  It had great taste, but I don't know about eating it on a bun.  It's like you are eating hot wings but then not so much.  I am very thankful for the recipe and I'm glad I tried it but not sure I will make it again.  So if you make this let me know if you liked it or not and how you ate it...maybe that will make a difference.