Quick Holiday Brunch Idea!

I made these this past week for a Thanksgiving Brunch. They are super easy and yummy. I added in some bacon pieces I had made up and topped them with fresh Parmesan cheese! (I accidently left out the salt & pepper, OOPS! But it was fine)

INGREDIENTS

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (8 rolls each)
1 package (8 oz) cream cheese, softened
3 eggs
1 small onion, chopped (1/4 cup)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)

DIRECTIONS
Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.

Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.

In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).

Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

Easy Dinner Tonight!

After the all the Thanksgiving cooking and planning this weekend, take it easy with a simple chili from Martha Stewart. It takes only 30 minutes, and you can swap up whatever ingredients you like. (I always like adding in black beans, but make sure you make up for the extra beans with a little bit of tomato sauce)

Ingredients

Serves 8

• 1 tablespoon vegetable oil
• 3 medium onions, chopped
• 6 garlic cloves, chopped
• Coarse salt and ground pepper
• 1 can (6 ounces) tomato paste
• 3 tablespoons chili powder
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• 1/2 teaspoon ground cinnamon
• 3 pounds ground beef chuck
• 3 cans (14.5 ounces each) diced tomatoes in juice
• 1 bottle (12 ounces) mild lager beer
• 2 cans (14.5 ounces each) kidney beans, rinsed and drained
• Shredded cheddar cheese (optional)

Directions

1. In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
2. Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
3. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.

Spicy Bean, Rice & Cheese Skillet

This is a great quick go to recipe from Kraft. We will probably have this tonight with the way the day is going so far! It's healthy and filling, and can be altered to include whatever you want, zucchini, red or yellow bell peppers...
(photo from Kraft foods site)

Ingredients:

1-1/2 cups chopped green peppers

3 garlic cloves, minced

1 Tbsp. olive oil

1 can (14-1/2 oz.) diced tomatoes and green chilies, undrained

1 can (15 oz.) black beans, drained, rinsed

1-1/4 cups water

2 cups instant brown rice, uncooked

1/4 cup chopped cilantro

1 cup shredded reduced fat Colby & Monterey Jack cheese

COOK and stir green peppers and garlic in hot oil in large skillet on medium-high heat 1 minute. Add tomatoes, beans and water; mix well. Bring to boil.

STIR in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat.

STIR in cilantro; top with cheese. Let stand, covered, 5 minutes.

Sausage Balls

I know it's summer time, and it's hot BUT if someone put a plate of these babies in front of you, you know you could not resist! This is one of my mom's recipes, which isn't to say she didn't get it from some where else, BUT it's mighty tasty! These can be made and frozen (uncooked). Just take them out and pop them in the oven for a quick brunch edition!

Makes 3 dozen.
Igredients:
2 lbs Sausage (mild, hot, whatever you fancy!)
1 1/2 Cups Bisquick
4 Cups Shredded Cheddar
1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
1/2 tsp garlic powder

Preheat oven to 375º
Mix ALL ingredients in a large bowl.
Form into 1" balls (I prefer to use one of those little ice cream scoopers to get uniform sizes)
Bake for 15min on an ungreased cookie sheet until golden.

For a firmer texture, add more Bisquick & cheese.

Blackberry Crumb Bars (Martha Stewart Recipe)

This is a Martha Stewart recipe, and it is REAL easy and REAL delicious. Because it's black berries, all you have to do is rinse, dry and dump! So easy, I made this in a crunch for a 4th of July party and got RAVE reviews. (photo from marthastewart.com)

Ingredients

Makes 16

• 6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan
• 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
• 1/2 cup packed light-brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 2 containers (5 ounces each) blackberries

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
2. Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
4. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Helpful Hint

While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked. To store, keep in an airtight container at room temperature, up to 3 days.

Gravy Fries

This is a delicious indulgence if you love potatoes and gravy. Makes a great side for burgers.

Serves 4
2.5 lbs baking potatoes
Olive oil
Garlic Salt
Fresh Ground Pepper
2 tbsp butter
2 tbsp flour
1 shallot, minced
2 cups beef stock
1 tbsp Dijon Mustard

Preheat oven to 425º

Cut the potatoes in thick wedges (I did, you can cut them however you like, thin or whatever) Place them on a cookie sheet and drizzle with olive oil, sprinkle garlic salt and pepper. Toss to coat and spread into an even layer.

If you cut them thick, bake for 20min, flip them and bake another 10min.

In the mean time, place a small sauce pan over medium heat. Add the 2 tbsp butter, melt. Add minced shallot & cook 1-2 minutes.

Add flour to make a roux. Cook 3-4 minutes, whisking till golden in color. Whisk in beef stock, slowly. Add in mustard & season with salt & pepper.

Turn heat to low till fries are done. (if it's not thick enough, add more flour)

You can put the fries in a bowl & pour the gravy over them, or use it as a dipper. If you pour it over, it's good covered in shredded mozzarella!
YUM!

More Pasta?

Ok, I'm on a pasta kick this week. Which is odd because it is SO hot out this week in the southeast. This is a family recipe, so I of course I think it's the best. Feel free to add extras to the sauce like peppers (which I do sometimes) or mushrooms (which I don't love).

Ingredients:

• 1 jar store bought sauce of your choice.
• 1 small onion, chopped
  
• 2 tsp Italian seasoning blend
• 2 dried bay leaves
• 2 cloves garlic, minced
• 1 lb ground beef (or Italian sausage)

Add onion to a large pot over med heat and cook till tender. Add beef, brown & drain. Return to pot.

Add Italian seasoning, garlic & bay leaves. Stir till combined.

Pour in sauce. If to wet, add a small can of tomato paste. If too dry, add small can of tomato sauce. Let simmer over low heat for as long as you can (the longer it simmers, the better it gets). I aim for at least 2 hours, but I've made it in a hurry before and it's fine. If you can, let it sit all day.

Serve over your favorite pasta. This sauce can also be frozen .