Parmesan Chicken Roll-Ups

Ingredients

8 pieces of uncooked chicken tenderloins

1 can of refrigerated crescent dinner rolls

1/2 cup of mayonnaise

1/4 +3 Tablespoons of grated Parmesan cheese

4 slices of deli-style mozzarella cheese

3 Tablespoons butter

1 cup marinara sauce

salt and pepper

Directions

Heat the oven to 375 degrees and spray a cookie sheet with cooking spray.

Season each side of chicken with salt and pepper and melt 2 tablespoons of the butter in a skillet over medium high heat on the stove. Cook the chicken for about 10 minutes until each side is nicely browned, and set aside.

In a small bowl, mix together the mayonnaise and 1/4 cup of parmesan cheese. This will serve as a wonderful coating for the chicken to give it an extra kick of flavor.

Unroll each triangle of crescent rolls and place one piece of chicken at the wide end of each one. Spread a good layer of the mayonnaise mixture on top of each piece of chicken.

Divide the mozzarella slices in half to create 8 slices, and add to the top of each piece of chicken. 

Roll the crescent dough around each piece of chicken and place on the prepared cookie sheet. Melt the remaining tablespoon of butter in the microwave and brush over the tops of each crescent roll. Then sprinkle each roll-up with the remaining grated parmesan cheese.

Bake for 14-15 minutes or until the roll-ups are golden brown.

Serve with warmed marinara sauce. Enjoy!

Crock Pot Mac and Cheese

Ingredients

• 2 cups uncooked macaroni noodles
• 1 teaspoon onion powder
• ½ teaspoon dry mustard powder
• ½ teaspoon pepper
• 3 cups cheddar cheese
• 1 cup gruyere cheese (or you can use 4 cups cheddar cheese)
• 1 can cream of chicken soup
• ½ cup sour cream, regular or light
• ½ cup mayonnaise (I used Hellmann's Light)

Instructions

1. Boil macaroni noodles according to directions to make them al dente. (Mine boiled for 6 minutes). Drain and rinse under cold water.
2. Combine all ingredients in the slow cooker and cook on high for 2 hours or low for 3 hours,stirring once or twice.
3. Serve hot.

Notes

Be sure that your macaroni is cooked al dente before you put it in the slow cooker so it doesn't become mushy. 

If you prefer or if you are short on time, you can bake this in the oven (and I have many many times!) Preheat the oven to 350 degrees. Bake 30 minutes covered and 30 minutes uncovered.

Buttermilk Syrup

I begged my son to try this syrup- I knew he would love it.  But he wouldn't because in his mind 'syrup' was dark brown and came in a ready to pour plastic container.  He finally gave in after a huge bribe and tried one bite- breakfast has never been the same since.  Now he won't eat pancakes unless I make the "special syrup" (as he calls it).  It is amazing.  If you've never had it, make it, and you'll wonder how you've eaten breakfast without it before :)   

RECIPE

1 stick butter

3/4 C. sugar

1/2 C. buttermilk

1 tsp vanilla

1 tsp baking soda

*In a large saucepan, melt butter over medium heat.  Whisk in the sugar, then add the buttermilk.  Keep stirring (slowly) until it comes to a boil.  Boil for one minute then remove from the heat.  Stir in vanilla and baking soda- the syrup will foam up.  Let it rest for 5-10 minutes, then pour over fresh waffles or pancakes.

Tips:

• One variation I've seen for this recipe is adding Corn Syrup to help thicken it.  Corn Syrup is horrible for you so I try to avoid using it if possible.
• Refrigerate leftovers.  When you reheat it, microwave it for 5 seconds, then stir- repeat until its the right temperature and consistency. 

Banana Bars

I haven't met anyone who doesn't love these.  Serious.  They get gobbled up wherever I take them.  What's comical is how people react when I tell them they're banana bars- they get this skeptical look on their faces.  To be polite, they try one and pretty soon they're licking their fingers clean- they take another one......and pretty soon they want the recipe!  You might have a hard time getting your kids to eat only one or two bars- good luck!

RECIPE

1 stick butter, softened

2 C. sugar

3 eggs

1 1/2 C. mashed bananas (I use 5-6 "rotten" bananas)

1 tsp vanilla

2 C. flour

1 tsp baking soda

1/4 tsp salt

1/2 C. chopped pecans (optional)

* In a large bowl, cream butter and sugar together.  Add the bananas and let it mix until they are well mashed.  Add the eggs and vanilla.  In another bowl, whisk flour, soda and salt (and nuts) together then add to the banana mixture.  Pour batter into a greased and floured cookie sheet and bake at 350 for 17-20 minutes (or until a toothpick comes out clean).  Let the bars cool completely before frosting. 

Frosting

1 stick butter, softened

6 oz cream cheese, softened

4 C. powdered sugar

2 tsp vanilla

*Cream the butter and cream cheese together- add vanilla, then add the powdered sugar 1 cup at a time.  Beat until everything is well combined and creamy.  Spread over the banana bars, cut and serve. (If you don't like nuts in the bars, sprinkle them on top).  Sprinkle lightly with cinnamon!

Tips:

• Your bars will have a better flavor the more 'rotten' your bananas are.  
  
• After the bars have cooled for about an hour, I cover them with Saran wrap and let them sit overnight.  I think they always taste better the next day.
• Eggs always mix better when they have sat on the counter for 30 minutes.  If you don't have time, let them sit in warm water for a few minutes, or whisk them a little before adding to the batter.

Lime Cilantro Dressing

This is a knock off of Costa Vida's dressing.  I've made this recipe many times using tomatillos and always got frustrated that it turned out super watery the next day.  I was reading on Our Best Bites, and they found the same problem.  The solution was using a canned green verde salsa in place of the tomatillos.  I've made this twice since that discovery and it has changed my life!!  The verde salsa is the key ingredient.  I changed the recipe slightly by adding a jalapeno instead of hot sauce and a little sugar- I think that helps balance the heat.

RECIPE

1 C. mayonnaise

1/2 C. buttermilk

1 package Ranch dressing mix

1 jalapeno (seeds removed- unless you want it really hot)

1 heaping tsp of crushed garlic

1 tsp sugar

1/2 C. cilantro, roughly chopped

juice from 1 lime (or 1-2 TBL bottled)

1/4 C. green verde salsa

*Throw everything in the blender and blend for 3 minutes.  Pour into a mason jar or dressing container and refrigerate.  (It doesn't last more than a week at my house)

Spanish Rice

I love spanish rice..... I probably make this almost once a week since we love mexican food.  This is in honor of Cinco de Mayo coming up!!

RECIPE 

2 TBL Butter (or oil)

1 C. White Rice

1 1/2 C. Chicken Broth

1/2 C. Salsa

1 1/2 tsp Tomato Bouillon

1/2 tsp Chili Powder
(Optional) 7 oz. drained and rinsed black beans.

*Rinse and strain the rice.  Heat butter in a skillet, add rice and saute until the rice is a deep golden brown, 5-8 minutes.  Add remaining ingredients and bring to a boil.  Cover and reduce heat to low.  Let the rice cook for 30 minutes.  Fluff with a fork.

*So I made this yesterday and added 1/2 a can of (drained and rinsed) black beans and it turned out amazing.  I'll have to update the picture with the beans in it. 

Tips:

*1 cup of rice can feed 6-8 people (as a side dish).  Just half the recipe if there's only two of you for dinner, otherwise you'll have a lot leftover.  Rice is still good for a few days if you reheat it on the stove top- just dump it in a skillet and saute until it's warmed up.  It tastes better that way than reheating in the microwave.

*I don't always rinse my rice-if you're in a hurry or forgot to do that step, it won't ruin your rice.  

*I have tried canned tomatoes, tomato paste and tomato sauce in place of salsa and (in my opinion) salsa wins.  I always have it on hand and nothing goes to waste.  I've tried using homemade salsa and it doesn't turn out the same.  I prefer store bought.

 *The tomato bouillon can be found with the Hispanic foods.  This is worth buying.  It's a few bucks and will last a long time.  (If you don't want to buy it or don't have it on hand, you can omit it from the recipe-the rice will still taste good.)