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.