Tuesday, September 20, 2011

Mexican Style Stuffed Crescents

These are great for dinner or an easy appetizer!

1/2 c Onion; chopped
2 Garlic cloves; minced
3 tbs Oil
2 1/2 c Chicken; cooked, shredded
16 oz Crescent dinner rolls
1/2 c Salsa
2 c Cheddar cheese; shredded
Sour cream

Heat oven to 350 degrees.
Grease large cookie sheet.

In large skillet, cook onion and garlic in oil until onion is tender.
Add chicken; cook over low heat until thoroughly heated, stirring
occasionally. Remove from heat.
Separate dough into 8 rectangles; firmly press perforations to seal.

Spread 2 tsp of the salsa on each rectangle to within 1/2 inch of

Stir 1 cup of the cheese into chicken mixture.
Spoon heaping 1/3 cup of chicken mixture onto half of each rectangle.
Starting at shortest side or rectangle topped with chicken, roll up;
firmly pinch ends to seal.

Place seam side down on greased cookie sheet.
Bake for 16 to 21 minutes or until golden brown. Remove from oven;
top each with about 2 T. of remaining cheese. Return to oven.

Bake an additional 1 to 2 minutes or until cheese is melted.

Serve with sour cream and additional salsa.

Thursday, September 8, 2011

Labor Day Barbeque Sandwiches

This is a great recipe to make if you are having friends over, but also good for just an easy weeknight meal!

My friends and family loved them, they all say it's a little different than just your everyday barbeque sandwiches.

4 to 5 pounds pork roast
2 tablespoons vegetable oil
1 small onion, sliced
1 cup crushed pineapple, drained
1 1/2 cups barbecue sauce, divided

Spray slow cooker with cooking spray. Put roast in slow cooker, top with pineapple, onion and 1 cup bbq sauce. Cook on low for 8-9 hours. Take out of slow cooker, shred and add some of the juice the roast was cooked in(with the onions) and more bbq sauce if desired. Serve on buns.

Tuesday, September 6, 2011

Slow Cooker Swiss Steak

¼ cup all purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons dry basil leaves
2 pounds round steak
3 tablespoons vegetable oil
3 stalks celery chopped
chopped onion 1/2 cup
3 carrots chopped (I omitted)
(2) cans diced tomatoes
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
Cut the meat into serving size pieces and coat it with the flour . Brown the meat in the vegetable oil then put it into the crockpot. In the same pan, saute the onion, celery until tender. Stir in the diced tomatoes, salt & pepper, basil, Worcestershire, brown sugar and the rest of the flour. Mix well and pour over the meat in the crockpot. Cover and cook on low for 8 hours or until the meat is very tender. the sauce/gravy thickens as it cooks.