Cheesecake Crescent Rolls

Such a simple recipe but soooooo yummy!
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Cheesecake Crescent Rolls
 
2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.
Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Oreo Rice krispie Treats

IngredientsImage

Instructions

  1. Spray a 9×13 dish with cooking spray.
  2. In a large bowl, pour measured Rice Krispie Cereal.
  3. Chop and mash Oreos. You can do this by putting them in a ziplock bag to help keep the mess under control. You want the Oreos to be a variety of sizes from chunky to finely crushed.
  4. Add Oreos to Rice Krispy cereal and stir to combine.
  5. In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.
  6. Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.
  7. As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.
  8. Let sit until completely cooled. NOTE: When the rice kris pie treats and cooled I drizzled mine with some white chocolate and let it set until it hardened for a pretty finish.

Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes

4 russet potatoes, sliced into 1/4 inch slices

1 onion, sliced into rings

salt and pepper to taste

3 tablespoons butter

3 tablespoons all-purpose flour

1/2 teaspoon salt

2 cups milk

1 1/2 cups shredded Cheddar cheese
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Directions:

1)Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

2) Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

3) In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

4) Bake 1 1/2 hours in the preheated oven.

PREP 30 mins
COOK 1 hr 30 mins
READY IN 2 hrs

Absolutely Ultimate Potato Soup

1 pound bacon, chopped

2 stalks celery, diced

1 onion, chopped

3 cloves garlic, minced

8 potatoes, peeled and cubed

4 cups chicken stock, or enough to cover potatoes

3 tablespoons butter

1/4 cup all-purpose flour

1 cup heavy cream

1 teaspoon dried tarragon

3 teaspoons chopped fresh cilantro

salt and pepper to taste
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Directions

In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.417560_609429582404422_371613644_n

Breakfast pizza

Breakfast pizza

1 3/4 cups all-purpose flour, or more if needed
1 envelope Fleischmann’s® Pizza Crust Yeast or RapidRise Yeast
3/4 teaspoon salt
2/3 cup water
1 tablespoon olive oil

Toppings:
8 ounces sausage, cooked and crumbled
1 cup frozen hash brown potatoes, thawed
1/4 cup chopped onion
3 eggs
1/2 teaspoon Durkee® Ground Mustard
1/2 teaspoon Durkee® Fine Grind Black Pepper
1/2 teaspoon salt
1 cup shredded Cheddar cheese*
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Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water and oil until very warm (120 degrees to 130 degrees F). Add to flour mixture and beat for 2 minutes. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 minutes. (If using RapidRise yeast, let dough rest at this point for 10 minutes.)
Roll dough to 12-inch circle; place in greased pizza pan. OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough; prick surface with fork.
Bake crust in preheated 450 degrees F oven on lowest oven rack for 8 minutes. Reduce oven to 375 degrees F. Remove pizza from oven.
Top pizza crust with sausage, hash browns and onions. Beat eggs, ground mustard, pepper and salt together in a bowl. Pour over toppings. Sprinkle with cheese. Bake for 16 to 20 minutes until eggs are set and crust is browned.