Buttered Rosemary Rolls

These rolls were added by Ree over at Pioneer Woman and Tasty Kitchen.  They are seriously, seriously good!  Betcha can’t eat just one!  Just ask my son! 

They are delicious and easy… and we will be having them again!!

Buttered Rosemary Rolls

Ingredients

• Frozen, Unbaked Dinner Rolls
• Melted Butter, Regular, Salted
• Fresh Rosemary, Coarsely Chopped
• Coarse Sea Salt

Instructions

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Serve skillet on the table.

Chicken Pockets

These were so delicious… and we all kept coming back for more!  Shutterbug added it to Tasty Kitchen!  Another favorite of ours so far!

Chicken Pockets

Ingredients

• 1-½ pound Cooked Chicken
• 2 packages (8 Oz. Package) Refrigerator Crescent Rolls
• 8 ounces, weight Cream Cheese
• 6 Tablespoons Butter Or Margarine
• 4 Tablespoons Minced Fresh Chives, Or More To Taste

Preparation Instructions

Preheat oven to 350 degrees.

Bake the chicken. White meat or dark, your choice. Just be sure to remove the skin and bone if using that type of chicken. I like to bake mine with a heavy sprinkle of rotisserie seasoning and a decent amount of minced garlic just so the chicken has flavor. Allow to cool and shred or chop up. (I didn’t count this in the prep time for this recipe.)

Soften cream cheese (reduced fat is fine) and butter in a mixing bowl. Once softened, mix together well. (I just use my handheld mixer for all ingredients.) Mix in the minced chives. Mix in the chicken. Salt and pepper to taste. Set this aside and let the flavors get friendly while you prep the crescent rolls.

Open up both tubes of crescent rolls and unroll them onto a clean counter. They come in 4 rectangles, 8 triangles per can. Pinch the triangles together tight so as to form a solid rectangle. Take each rectangle and cut in half to create a square. You should end up with 32 squares total. Stretch each square just a little bit. Take a larger spoonful of chicken/cheese mix and place it in the center of the square. Fold opposite corners into the center, pinching together. Pinch any seams gaping open closed. Place on a non-greased cookie sheet and bake for 20 minutes or until golden brown. Serve 4 per plate with your favorite vegetables.

Note: if you’re looking to make this super quick or even easier, you can use flavored cream cheese (onion and chives or whichever you prefer) and canned chicken (drained) if you prefer. I would add a little minced garlic to it just so its got good flavor. A rotisserie chicken from the grocery store works perfect and makes this dish even easier!

Waffles!! Easy Waffles!

These turned out great too!  And, they do freeze well!  I tried it and we had them the next day too!  The kids loved them!

This recipe came from 2kidsandtired(Holly) over at Tasty Kitchen!

Easy Waffles

Ingredients

• 3 whole Eggs
• 1-½ cup Buttermilk Or Sour Milk
• 1-¾ cup Flour (I Use 1 Cup White And 3/4 Cup Wheat)
• ½ cups Vegetable Oil
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoons Salt

Preparation Instructions

Mix it together and make yummy waffles, according to the directions for your waffle maker.

Freeze the extra waffles and just pop them in the toaster to reheat them.

Paula Deen Crock Pot Macaroni and Cheese

This one I found over at Recipezaar.  It was submitted by GiddyUpGo, and the number is 257276! 

I wasn’t quite sure about this recipe… but I tried it anyways!  And, guess what!  It was delicious!!  The kids loved it, I enjoyed it, and Brett liked it too!  So, it is a keeper, and it was definitely easy!  Just make sure you stir it about every half hour… or turn it to the lowest setting you can!  My crockpot heats fast and it started to toast the noodles on the one side!

Ingredients

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese
• 3 eggs (I omitted the eggs)
• 1/2 cup sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Directions

1.  

   Boil the macaroni in water for six minutes. Drain.

2.  

   In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

3.  

   In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.

4.  

   Cook on low for 2 1/2 hours, stirring occasionally.

I didn’t have any condensed cheddar cheese soup on hand, so I substituted Velveeta instead.  It still turned out great!

Creamy Chicken Alfredo

Here is another recipe from Freezer Dinner!  This one is delicious and easy too!  We have even used the frozen one already and it turned out just as good!  The kids even loved this one too!!  So, go try it!

Creamy Chicken Alfredo

Yield: 8 servings

2 packages Italian dressing mix*

1½ cups water

2 cans (14 ounces each) cream of chicken soup

2 packages (8 ounces each) cream cheese

2 to 3 tablespoons garlic powder

salt and pepper to taste

4 pounds boneless, skinless chicken breasts

1 package (12 ounces) penne or spiral pasta

1.   With a hand mixer, beat together the Italian dressing mix, water, cream of chicken soup, cream cheese, and garlic powder in your crock pot.     Place chicken in the slow cooker and make sure the chicken is covered in the sauce mixture. Cook 3 hours on low. When done, whisk in 1 cup of milk to thin the sauce. Remove the chicken and shred it with two forks. Place the shredded chicken back in the sauce and salt and pepper to taste.

2. Meanwhile, cook pasta in boiling water for 12 minutes (al dente). Rinse with cold water in a strainer. Freeze pasta flat on a baking sheet for 1 hour. Remove from freezer and place two cups of frozen pasta in each sandwich-size zip-top bag.

3. When the sauce has cooled, place 2 cups of sauce in separate sandwich-size zip-top bags, label, and stack next to frozen pasta bags in freezer.

To serve: Remove the plastic bags and defrost frozen sauce in microwave for 2 minutes on high

There should be some ice chunks left in the sauce. Heat a skillet on medium-high heat. Drop one bag of frozen pasta and one bag of defrosted sauce into a skillet on the stovetop. Add 4 tablespoons water and cover with a lid. Cook for 10 to 15 minutes or until sauce is warm and creamy. Serve with crusty garlic bread and a salad. Top with fresh Basil if you have some on hand. Delicious!

*If you don’t have a Italian dressing packet mix you can make this one from scratch:

Italian dressing packet mix (1 package): 1 tablespoon parsley, 2 teaspoons salt, 2 teaspoons sugar, 1 teaspoon garlic (bottled minced is fine or fresh), 1 teaspoon onion powder, ½ teaspoon basil, and 1/4 teaspoon red pepper flakes

Hawaiian Teriyaki Chicken

Have you ever been to Teriyaki Stix?  This tastes amazingly like it!  My kids and husband loved it!  And, of course I did too!!  Next time though… I think I would make a little more sauce to put over the top of it; that would make it even better!

This recipe came from Jenny Stranger over at Freezer Dinner!  Check out her fun site to find some other delicious and easy meals!!

Hawaiian Teriyaki Chicken
Yield: 6 to 8 servings
2 cups soy sauce
2 cups water
2 cups brown sugar
2 cups white sugar
1 teaspoon sesame oil
1 tablespoon minced ginger
1 green onion, chopped
3 cloves minced garlic
3 pounds chicken tenders or breasts,
1 keilbasa sausage sliced into 1-inch strips (optional)

Place all ingredients except chicken and sausage into 2
large zip-top bags. Stir to create marinade. Add the raw chicken and sliced sausage
squeeze all the air out of the bags. Label and
freeze. (Marinate the meat for at least 15
minutes in the fridge, or up to 3 months in
the freezer.)
To Serve
Defrost frozen meat and marinade in the microwave and
then cook together in a hot skillet until chicken is cooked through (5 minutes on each
side.) Serve with rice. To turn marinade into a sauce, bring it to a boil on the stove and add 3
tablespoons cornstarch mixed with ½ cup cold water. (Mix the cornstarch with water before
pouring it into the sauce or it will be lumpy.) Stir until sauce thickens, and then pour on
rice.  Garnish with sesame seeds.
*Another option to make this recipe is to place all ingredients in a
slow cooker and cook on low for 3 hours.
Serve with rice and freeze
leftovers