Baby Cinnamon Rolls

• 1 Can Crescent Rolls
• 1/2 C. Butter Softened
• 1/4 Brown Sugar
• 1/4 White Sugar
• 1 tsp Cinnamon

Vanilla Glaze

• 1 Cup Powdered Sugar
• 4 Tbs Heavy Cream
• 1 tsp Vanilla

Preheat oven to 350˚. Melt half of butter in bottom of pie plate then mix in brown sugar. Unroll crescent rolls and pinch seams together to create on large sheet. Spread remaining butter on dough. Mix sugar and cinnamon and then sprinkle evenly on dough. Roll up dough and cut into 8 sections and place in pie plate. Bake for 20 minutes. If you want a glaze thats fine but they are delicious on their own. 

for glaze Stir together all three ingredients with fork until smooth. Add one Tbs Milk if you need to thin it. Drizzle over warm cinnamon rolls.

Jo Cooks Chicken Enchilada Casserole

• 14 oz Can Enchilada Sauce
• 2-3 Cups Monterey Jack Cheese Shredded
• Tortillas
• 2 Chicken Breasts

Cut Chicken into 3-4 Pieces and put in small pot pour enchilada sauce over it and cook covered on low until chicken is cooked through. Stir occasionally so Chicken doesn't stick.

Shred chicken with a fork

Preheat oven to 375˚

Layer casserole in this order. sauce in thin layer of casserole dish. Tortillas in flat layer. 1/2 chicken and 1/3 of sauce, sprinkle with cheese repeat from tortillas. End with tortillas, sauced cheese.

Bake for 20-30 uncovered until bubbly and cheese starts to brown.

Wonky Wonderful Hot Italian Sandwiches

• 6 Hoagie Rolls
• Salami
• Deli Sliced Pepperoni
• Deli Sliced Ham
• Mozzarella Cheese
• 1/2 Stick of Butter
• 1 tsp Dry Italian Seasoning

Preheat Oven to 350˚

Melt butter and mix in seasoning. Evenly spread butter on rolls.

Layer cheese and meat.

On baking sheet cook them opener 10 minutes.

Add sauce if desired. I like them as is.

Taste and Tell Grilled Tortilla Wraps

• 1/2 Cup Mayo
• 2 Tbs Yellow Mustard
• 1 Tbs Honey
• 9-12 Slices Swiss Cheese
• 6 Flour Tortillas

Meat Choices

• Deli Sliced Ham
• Shredded Chicken
• Turkey
• Real Bacon Bits

In bowl mix mayo, mustard and honey.

Layer in tortillas with cheese, then mayo mix, then meats. Roll up.

Grill at medium heat in frying pan seam side down turn when starting to brown and cook until cheese melts.

Ted and Dana's Artichoke Dip

• 1 Can Artichokes shredded in food processor
• 1/2 Cup Real Bacon Bits
• 8 oz Cream Cheese
• 6 oz Parmesan Cheese softened
• 2-3 Green Onions chopped
• 3/4 Cup spinach shredded in Food Processor

Mix all ingredients with hand mixer put in 9 inch pie pan Bake for 50 minutes at 350˚ Serve with Pita Chips or Wheat Thins.

Doritos Taco Bake

• 1 Pkg Crescent Rolls
• 1 lb. Hamburger
• 1/2 pkg Taco Seasoning
• 8 oz Sour Cream
• 14 oz Can Diced Tomatoes
• 8 oz Can Tomato Sauce
• 1 Cup Cheddar Cheese
• 15 oz bag Nacho Cheese Doritos

Brown Hamburger and drain.
Add Taco Seasoning, tomato sauce, a little water, and diced tomatoes. Simmer
Press Crescent rolls into 9x13 pan press seams together to form crust.
pour in meat mixture then sour cream, then Cheese.
Crush about 3/4 bag of doritos put them on top.
Bake at 350˚ for 30 minutes.

Baked Ravioli Lasagna

• 1 Bag Frozen Ravioli
• 1 Bottle (Marinara Sauce Any Tomato based sauce works)
• Mozzarella Cheese
• Pepperoni

Heat oven to 400˚. Spray Bottom of 9x13 baking dish. 

spread marinara evenly on bottom of pan. Arrange frozen ravioli in pan in one layer

Layer pepperoni.

Layer cheese, then ravioli 

Then sauce then cheese. 

Bake 30 min covered with foil then another 10-15 min uncovered.

Pizza Pockets

• Crescent rolls
• Pepperoni
• Mozzarella Cheese
• Butter
• Parmesan Cheese

Open crescent tube and separate into four pieces that are square. Press seam so the triangles form one piece on each square. Add pepperoni and cheese to half of square and fold over and press into pocket. brush top with melted butter and sprinkle parmesan cheese. Bake at 375˚ for 13 minutes.

Sugar Mama Salted Caramel Rice Krispie Treats

• Caramel
• 50 Caramels Unwrapped
• 1 can Sweetened Condensed Milk
• 1/4 C. Butter
• Krispies
• 1/4 C. Butter
• 1 10 oz. Mini Marshmallows
• 1 1/2 tsp Vanilla
• 3 tsp Sea Salt Flakes Divided
• 8 C. Rice Cereal

For caramel, stir caramels, condensed milk and butter in pan over medium heat until smooth. Remove from hear.

Line 9x13 pan with nonstick foil make sure it extends on both ends so you can lift foil out of pan later. 
Melt butter in pan over medium heat. Add marshmallows and stir till melted. stir in vanilla 1 tsp of salt and 1 cup of carmel mixture. Stir until blended then stir in cereal until evenly coated. press mixture into pan and cool completely.

Spread remaining caramel over cooled cereal and sprinkle remaining 2 tsp of salt. let set and then pull foil out of pan and cut.

Chocolate Chip Caramel Stuffed Cookies

• 2 1/2 C. Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 C. Brown Sugar
• 1/2 C. White Sugar
• 1 C. Butter Softened
• 2 Large Eggs
• 2 tsp Vanilla Extract
• 2 C. Chocolate Chips
• 1 14 oz. Bag Carmels Unwrapped

Preheat Oven to 325˚.

Mix first three ingredients and set aside.

Mix sugars and butter then add eggs and vanilla and mix.

Add flour mix until blended add chocolate chips. 

Scoop out balls of dough and flatten. put caramel in and fold so its in the center. 

Place on greased cookie sheet. Bake 20-25 Minutes. 

Allow to cool before eating or caramel will burn you.

Chocolate Mint Patties

• 1/3 C. Light Corn Syrup
• 5 Tbs Butter, Softened
• 1 1/2 tsp Mint Extract
• 1/2 tsp Salt
• Green Food Coloring
• 4-5 C. Powdered Sugar
• 1/2 Bag Chocolate Chips

Mix Syrup, butter, extract, salt, and food coloring.

Stir in a cup of powdered sugar at a time until mixture is too stiff to stir then add more sugar and knead mixture with hands until its not sticky.

Roll into 1 inch balls and flatten on wax paper.

Refridgerate 60-90 minutes.

Melt chocolate with 1 tsp of watering microwave for 30 seconds then stir and heat in 15 minute increments until stirs smooth. 

Dip mints in chocolate with fork and put on wax paper. 

Let chocolate set before storing in airtight container. 
Can be frozen I kept mine in the fridge. 

Sue's Pineapple Upside Down Cake

• 1 Stick of Butter
• 2/3 C. Brown Sugar (approxamately)
• 1 Can Crushed Pineapple
• 1 Yellow Cake Mix (Eggs, Oil)

Preheat oven to 350˚. 

Mix cake mix as directed set aside. 

Melt butter and put in 9 inch pan. 

Sprinkle Brown Sugar over butter evenly. 

Drain Pineapple and put in pan over sugar.

Spread cake mix over pineapple. 

Bake for 40-50 minutes. Check at 30 minutes in case your oven cooks super fast.

Diebol Sticky Popcorn

• 1 C. Butter
• 1/2 Cup Caro Syrup
• 1 1/3 C Sugar

Boil to soft ball.
Mix with two large bowls of popcorn.

Picky Palate's Frozen Hot Chocolate

• 1 cup Milk
• 5 Tbs Hot Cocoa Mix
• 8-10 Ice Cubes
• 1/2 cup Whipping cream
• 1 Tbs Sugar
• Chocolate shavings or mini chocolate chips

Put milk and cocoa in blender and blend til mixed. While blending add ice until crushed and thickened.

Whip the cream and sugar together until thickened. 

Put chocolate mix in mugs add cream and top with chocolate shavings. 

Liz's Marinated Grilled Chicken and Watermelon Salsa

Marinade Ingredients

• 1 Tbs Fresh Oregano or 1 tsp Dried Oregano
• 1 Tbs Olive Oil
• 3/4 tsp Cumin
• 1/2 tsp Salt
• 3 Garlic Cloves Minced
• 4 Chicken Breasts

Salsa Ingredients

• 2 Cups Watermelon Diced to 1/2 Inch
• 1 Cup Mango 1/2 Inch diced (Or Canned Peaches)
• 1/4 Cup Red Onion Finely Chopped
• 2 Tbs Jalepeno Peppers Seeded and Finely Chopped
• 1 Tbs Lime Juice
• 1/2 tsp Sugar
• 1/4 tsp Salt

Combine Marinade Ingredients in Ziploc Bag and mix. Add Chicken and coat in bag. Refridgerate 4 hours turning once or twice.

Combine Salsa ingredients and stir. Refrigerate until ready to serve.

Grill chicken on preheated grill with cooking spray. Grill 5 minutes on each side until cooked thoroughly.

Serve over rice with salsa.