This is insane!

Cheesecake Crescent Rolls~

2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
1 cup Sugar

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

I posted this in the Death Chat, but thought it should go here as well.


The whole world is concerned about China-made "black hearted goods".
Can you differentiate which one is made in Taiwan or China ?

If the first 3 digits of the barcode are 690 691 or 692, the product isMADE IN CHINA.
471 is Made in Taiwan .
This is our right to know, but the government and related departments never educate the public, therefore we have to RESCUE ourselves.

Nowadays, Chinese businessmen know that consumers do not prefer products "MADE IN CHINA ", so they don't show from which country it is made.

However, you may now refer to the barcode - remember if the first 3 digits are:

690-692 ... then it is MADE IN CHINA
00 - 09 ... USA & CANADA
30 - 37 FRANCE
40 - 44 GERMANY
471 ... Taiwan
49 ... JAPAN
50 ... UK

BUY USA & CANADIAN MADE by watching for "0" at the beginning of the number.
We need every boost we can get! Pass this on to everybody on your E-Mail Contact List!!

Cauliflower Salad!!!
Patty and I made this yesterday and it is VERY good. Tasts almost like potato salad!

1 head of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
together.
1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste
mix all together and you can garnish with egg slices and parsley
chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)

Cinnamon Roll Pancakes Recipe!

It's a lot easier to make than you'd expect! like emoticon

PANCAKE INGREDIENTS:
4 C. all-purpose flour
8 teaspoons baking powder
2 tsp. salt
4 C. milk
4 T. vegetable oil
4 large eggs, lightly beaten

PANCAKE DIRECTIONS:
1. Mix the dry ingredients in one bowl and the wet ingredients in another bowl.

2. Stir them together until everything is moistened leaving a few lumps.

CINNAMON FILLING INGREDIENTS:
1 C. butter, melted
1 1/2 C. brown sugar, packed
2 T. ground cinnamon

CINNAMON FILLING DIRECTIONS:
1. Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off. (This will keep in the fridge so you can make them again and again and again!)

2. Heat your griddle to 325 degrees. You don't want these too cook too quickly. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. If you have your griddle too hot, it will burn the cinnamon, so I suggest 325.

The cinnamon kind of melts out and creates the craters which then fill perfectly with the cream cheese glaze.

CREAM CHEESE GLAZE INGREDIENTS:
1/2 C. butter
4 oz. cream cheese
1 1/2 C. powdered sugar
1 tsp. vanilla

CREAM CHEESE GLAZE DIRECTIONS:
1. In a microwave safe bowl melt the butter and cream cheese and then stir together.

2. Whisk in the powdered sugar and vanilla.

3. Add a little milk if needed to make it a glaze consistency.

AND, here's another. Thank goodness facebook is good for something.


Annette’s Potato Soup Recipe
Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups chicken stock or broth
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup salted butter
1 cup flour
1/2 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. In a Nonstick 12-Quart Stockpot, boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end.

2. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more.

3. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.

4. To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.

5. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.

6. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated.

7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream.

8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!

LOADED CAULIFLOWER


You won't believe it's low carb!!!

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (I don't use mushrooms in mine)(optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!

Chicken Enchilada Pillows

A simple and unique twist on traditional enchiladas. This recipe is so delicious and will soon become a new family favorite!
Recipe type: Entrée
Serves: 8 pillows
Ingredients

1½ cups cooked and shredded chicken
½ cup black beans, drained
½ cup frozen corn
½ tsp. cumin
½ cup red enchilada sauce
½ cup shredded Mexican cheese, shredded colby jack and monterey cheese will work as well
1 can Pillsbury BIG and FLAKY Crescent Rolls
1 egg
1 Tbsp. water
2 cups crushed tortilla chips
TOPPING
½ cup sour cream
½ cup cream of chicken soup
extra cheese for sprinkling

Instructions

Combine chicken, black beans, corn, cumin, enchilada sauce and cheese in a large bowl until combined. You want the mixture to be damped enough from the enchilada sauce but not too wet.
Preheat oven to 350 degrees F.
Lay out the 8 crescents on a cookie sheet. Stretch the crescent out just slightly to make a little more room for the filling, being careful that you do tear or make any holes in crescent dough.
Place about 3 spoon fulls of the chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of the filling is showing. I'll call this the "pillow".
In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.Dip the "pillow" into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed tortilla chips and place on cookie sheet. Repeat for the remaining 7 crescents.
Cook the pillows at 350 F for 25-30 minutes. Keep an eye on them for when they brown. Your oven might cook them quicker.
For the topping: Combine sour cream and cream of chicken into a small sauce pan and stir over medium low heat until it is heated through. Top cooked Enchilada Pillows with topping and sprinkle with added cheese.


Enjoy!

St. Louis Gooey Butter Cake
Melissa Clark

Yield16 to 20 servings

Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to — or in place of — the pumpkin pie at many a Missourian’s Thanksgiving table. Some bakers like to add pumpkin and spices to the gooey filling. Not so in this yeast-risen version from Molly Killeen, the St. Louis native behind Made by Molly, a dessert company in Brooklyn. Her recipe is soft-centered, crisp-edged and not too sweet. The leftovers are excellent for breakfast the next morning.

Cake

3 tablespoons/45 milliliters milk at room temperature
1 ¾ teaspoons/5 grams active dry yeast
6 tablespoons/85 grams unsalted butter at room temperature
3 tablespoons/45 grams sugar
1 teaspoon/5 grams kosher salt
1 large egg
1 ¾ cups/215 grams all-purpose flour

For the topping

3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup
2 ½ teaspoons/10 milliliters vanilla extract
12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature
1 ½ cups/300 grams sugar
½ teaspoon/3 grams kosher salt
1 large egg
1 cup plus 3 tablespoons/145 grams all-purpose flour
Confectioners’ sugar, for sprinkling

Preparation

In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving.

PHILLY CHEESE STEAK SLOPPY JOES

1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese
buns

Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

Crock-Pot Cheesy Chicken Spaghetti

If you love creamy, spicy pasta dishes, this Crock-Pot version of my Cheesy Chicken Spaghetti will blow your mind. Cook the sauce for a few hours and then toss with pasta when you're ready to serve!

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 4 hours 30 minutes

Total Time: 4 hours 40 minutes
Ingredients:

1/2 cup diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
2 chicken breasts {about 1 lb.}
1 can cream of mushroom soup

3/4-1 lb. cooked spaghetti

3 cups grated cheddar cheese

a few splashes chicken stock {optional}
Directions:

Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.

**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.

Indian Butter Chicken (crockpot version):

4 Skinless chicken thighs, large (bone in or out at your discretion, bone in is cheaper)
1 Onion, diced
3-4 cloves of garlic, minced
6 Oz can of tomato paste
14 Oz can of coconut milk
1/2 Cup yogurt, plain
1/2 Cup cream or half-n-half
3 Tablespoons butter (or ghee/clarified butter)
3 tablespoons olive oil

Spices (get most of it in the ethnic aisle of your supermarket or on Amazon):
2 Teaspoons curry powder
2 Teaspoons tandoori masala
1 Tablespoon curry paste
1 Teaspoon garam masala
12 Green cardamom pods
Salt to taste

Melt butter and oil in a large saute pan, saute the onion and garlic. Add half the spices and the chicken (diced if boneless, otherwise whole) once the onion is translucent.

Brown the chicken and add the rest of the spices, tomato paste and coconut milk.

Turn the heat down and stir in the yogurt and cream.

When completely stirred together, transfer to a slow cooker and leave it on high for 4-6 hours or low for 6-8 hours.

Pick out the cardamom pods before serving, and serve with jasmine rice with green peas mixed in, and maybe naan bread on the side.

TATER TOT SLOPPY JOE CASSEROLE

Ingredents:

1 pound ground beef
1 can sloppy joe mix
1 can of corned, drained
1 16 ounce bag of tater tots
1 cup shredded cheddar cheese


Instructions:

1. Cook the ground beef and crumble into small pieces, draining off the grease.
2. Mix in the can of sloppy joe and the corn.
3. Pour the mixture into a greased 9x13 inch baking dish.
4. Evenly distribute the cheese across the meat mixture.
5. Evenly distribute the tater tots on top of the cheese.
6. Bake at 450 for 20-30 minutes or until the Tots are browned.