Tuesday, January 31, 2012

French Dip Crescents

French Dip Crescents!







French Dip Crescent Ingredients:
  • 2 packages crescent rolls, 8 count
  • 1 pound deli roast beef, thinly sliced
  • 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
  • optional: Horseradish Sauce
  • optional: Au Jus for dipping 

French Dip Crescent Directions:

  1. Unroll crescents onto a large cookie sheet.
  2. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
  3. Roll crescents starting from the wide end and ending at the narrow end.
  4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
  5. Serve with Au Jus and enjoy!

 Crissy Rose 

Monday, January 30, 2012

Mexican Stuffed Shells

Mexican Stuffed Shells



Ingredients:
1lb Ground Beef
1 pkg. low-sodium taco seasoning
4oz. cream cheese
14-16 Jumbo Pasta Shells
1.5 Cups Salsa {your choice}
1 4oz can olives
1 4oz can Diced Green Peppers
1/2 of a Jalapeno
Taco Sauce {red or green}
Cheddar Cheese
Monterey Jack Cheese
Green Onions
Sour Cream

Preheat oven to 350°. 
In a frying pan cook ground beef & drain; add taco seasoning & prepare according to package directions. Add diced green onion, olives, & jalapeno.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture {about one tablespoon; give or take}. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with green onions and/or any condiments you’d like. Serve with sour cream and/or more salsa.

 Crissy Rose 

Saturday, January 28, 2012

Buffalo Chicken Tacos!

Shredded Buffalo Chicken Tacos


First Things First! This Is A Recipe That My Wonderful Boyfriend, Brandon, Came Up With. Tonight Was My First Night Ever Making It On My Own! All The Credit Goes To Him.



Your Crockpot
1 Package Boneless/Skinless Chicken Breast
1 23oz Bottle Franks Red Hot Sauce
6oz of Beer {you can always use a little more than half} [I don't recommend dark beer]
Flour or White Corn Tortillas
Shredded Cheese
Green Onion
Cabbage 


NOTE [You don't have to use green onion or cabbage. You can use whatever you like to put on top of your tacos. It's always changing for us every time we eat it.]

*~I recommend the minimum time for cooking 6 hours, you can always cook it longer after 6 hours~*

Directions: Set up your crockpot and set it on high. Pour in Franks Red Hot Sauce and half a can of beer. {I like to pour a little bit of the beer in the Franks bottle to get the rest of the sauce out and pour it in the crockpot}. Add the chicken breast and cover. Let it cook.


About 4 hours in the chicken should be starting to fall apart when a fork or knife is inserted. Be careful taking the chicken out. It will sometimes just break off and splash back down into the pot. Shred the chicken to your liking and then pour back in after all chicken is shredded. Stir around so everything gets covered and put the cover back on. Let it continue to cook.


Meanwhile, you can prepare any of your toppings to it is ready to go when the chicken is done. I shred a lot of cheese \\We like cheese in this house//


Preparing these is simple. Pour some vegetable oil in a pan and let it get hot. I don't have a thermometer to check the exact temperature. Tear a tiny piece or tortilla off and put it in the pan to see if it's hot enough. You will know. When oil is ready take a very small pinch of cheese and put in the center of the tortilla. Grab both ends and place in oil going back and forth then lay down for it to cook. I use tongs and a fork. Tongs to flip and a fork to hold it open a little bit. Make them as crispy as you like them.


Once all made, put some chicken inside, cheese, cabbage or lettuce, onion, or whatever you choose. Serve up and Enjoy!!! :)




 Crissy Rose 

Friday, January 27, 2012

Spicy Cowboy Casserole!

Spicy Cowboy Casserole




1 pound ground beef 
Purple onion; chopped {as much as you like}

1 Jalapeno; chopped/diced
1 Serrano Pepper; chopped/diced
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded {or as much or little as you like}
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots {I like extra crispy ones}

*You can let the tots sit out for an hour before using so they soften a bit if you don't think they will cook well frozen, or you can just use frozen*

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.





*~Note~* You can always prepare this the night before and stick it in the fridge overnight. Take it out about an hour before I wanted to bake it, just so it could come to room temperature a bit.





Crissy Rose

Sunday, January 22, 2012

Bloomin' Pull-Apart Pizza Bread!

Bloomin' Pull-Apart Pizza Bread!




1 unsliced round loaf sourdough bread
12-16 ounces mozzarella or Provolone cheese {thinly sliced or shredded}
1 (3.5 ounce) package pepperoni, {halved or whole}
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dipping

Directions: 
Preheat oven to 350 degrees. 

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese. 

Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.


Crissy Rose