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Spiced Up Cookies

January 25, 2012

I love a good bargain.  That’s why when I was shopping at Target after Christmas, I came across some cinnamon m&m’s in the sale aisle.  I wasn’t even aware that there were such a thing as cinnamon flavored m&m’s.  Did you?  I bought two bags for the price of one.  I knew exactly what I was going to do with the bag once I had a spare minute.

Make cookies, of course.  Who doesn’t like cookies made with m&m’s?  I finally got around to make these cookies the other day.  I used the basic recipe on the back of a bag of chocolate morsels.  I prefer to use a certain brand of morsels, but use whatever you like.  I chose to add milk chocolate morsels.  I thought they would complement the cinnamon flavor of the m&m’s.  I also thought that adding nutmeg would counteract any artificial flavor from the m&m’s.

I like my cookies chewy, and tend to slightly under cook them.  That way they are still chewy a few days after I’ve backed them, that is if there are any left.

Cinnamon M&M Cookies

  • 1 C Butter
  • 3/4 C Sugar
  • 3/4 C Brown Sugar, packed
  • 1 t Vanilla
  • 2 Eggs
  • 2 1/4 C Flour
  • 1 t Baking Soda
  • 1/2 t Salt
  • 1/4 t Nutmeg
  • 1 C Milk Chocolate Chips
  • 1-9.9 oz bag of Cinnamon M & M’s

Combine the flour, salt, baking soda and nutmeg in a medium-sized bowl.  Set aside.

Beat the butter and sugars together.  Add the vanilla and eggs to the butter mixture.  Gradually add the flour mixture to the butter mixture.  Stir in the milk chocolate chips and m&m’s.  Drop the batter onto a parchment paper lined cookie sheet.  Bake in a 375 degree oven for 8 to 10 minutes.  Makes about 4 dozen cookies.

Posted in Desserts, recipe | Tagged , , , | 2 Comments »

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Another Perfect Winter Meal

January 22, 2012

We had more snow on Friday.  I’m not sure how much.  Maybe six or eight inches.  I honestly don’t keep track.  To me snow is more of an inconvenience than anything.  I lost that gleeful feeling toward snow a long time ago.  I think it may have coincided with getting my driver’s license.

I don’t hate driving in snow, but I don’t like it.  Friday’s snow added 30 minutes on to my commute home.  That’s not too bad.  I’ve been stuck in snow longer.  The problem with the snow by me is the drifts.  The snow drifts a lot.  So even if the roads have just been plowed, you can’t tell.  I actually got stuck going up my driveway.  It took four attempts before I could park in the garage.  The ironic thing was that the snow wasn’t wet.  Do you know what I mean?  It wasn’t good packing snow, which usually causes me more trouble in the car.  Or truck.  I don’t have four-wheel drive on the mammoth vehicle I drive, so stopping and starting are always an adventure in the snow.

The upside of the snow was that Meeshie went sledding with a few of her friends yesterday.  It was her first time.  I know.  I’m a bad mom, but I wasn’t aware of any great snow hills near me.  Until yesterday, that is.  I was invited too, but I needed to stay home and make dinner.  I’m hoping to join in next time.  I made them some cinnamon cider to keep them warm.  Meeshie had a great time, thanks Maribeth and Carol for taking her.  Is it still considered sledding if you sit in the warm car with a hot spiked beverage?  Because I can do that.

I stayed home and made this pasta dish.  I love baked ziti and yesterday was a perfect day for it.  This dish feeds a large crowd.  I’ve made it for past Superbowl parties.  I love that you can make the cream sauce a couple of days ahead.

Baked Ziti with Mushrooms

  • 3 Yellow Bell Peppers
  • 1 Onion
  • 3 Garlic Cloves
  • 3 T Olive Oil
  • 2 C Half and Half
  • 1 1/2 lbs Mushrooms, thinly sliced
  • 2 Red Bell Peppers, chopped
  • 2 Orange Bell Peppers, chopped
  • 1 lb Ziti ( I actually used Mezzi Rigatoni)
  • 8 Scallions (green part only)
  • 2 C Parmesan, freshly grated
  • Salt and Pepper to taste
  • 1/4 t Nutmeg

Chop the yellow peppers, onion, and mince the garlic.  Add all three to a heavy saucepan lined with a tablespoon of olive oil.  Season with salt and pepper.  Cover and stir occasionally, until the peppers are soft; about 15 minutes.  Stir in the half and half and nutmeg.  Allow to cool and add to a blender and puree in batches.  If you don’t allow the mixture to cool be aware that blending hot liquids:  use small batches and vent the blender.  Use a towel over the blender, this will help prevent any heat explosions.   Set this mixture aside.

In a large skillet, add the remaining olive oil, mushrooms and red and orange peppers.  Season with pepper.  Cook until most of the liquid has evaporated, about 8 minutes.  Set aside.

Cooke the pasta according to package directions.  Reserve 1 C of pasta water.  Drain the pasta.  Combine the pasta, half and half mixture, mushrooms and peppers, pasta water and 1 1/2 C of parmesan.  Place in a 3 or 4 quart baking dish and sprinkle with the remaining parmesan cheese.

Bake in a 375 degree oven for 20-25 minutes, or until hot and begins to brown.

If making ahead, combine the sauce and prepare the mushroom mixture.  Set in the fridge for up to two days ahead.  Make sure the sauce and mushrooms are at room temperature before proceeding.  Adjust your cooking time in the oven accordingly.

Makes 8 to 10 servings!

Serve with your favorite bread and salad.

Posted in Main Course, recipe | Tagged , , , , | 2 Comments »

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Something Spicy

January 17, 2012
It’s been cold around here lately.  We had snow last week, a little more today and now we are gearing up for some cold weather.  Ah, winter in Chicago.  It’s days like today that makes most Chicagoans smile during the hot, humid summer.  Or at least I do.
A cold day like today makes me want to enjoy a hot dish.  Orange chicken is just that dish.  What I love is that I can control the heat level.  So, even though my husband and I love spicy food, the dish can be less hot for Meeshie.  And let me tell you Meeshie is a big fan of orange chicken.  She’s also a big fan of sweet and sour chicken.
This dish uses the same technique as the sweet and sour chicken:  the egg wash/corn starch dip before the frying.   It’s a messy step but worth it, just make sure to keep one hand dry and one wet, it’ll still be messy but not so bad.  I also prep everything the night before, just like the sweet and sour chicken, to let the sauce soak into the chicken.
The first time I made this, I used 1 T of crushed red pepper.  It was spicy (not too spicy), and Meeshie commented about it but still ate it.  Since then, I’ve made it with less red pepper and she always asks about the heat level.  Once she realizes it isn’t that spicy she digs right in and enjoys!
Orange Chicken
  • 2 Whole Boneless Skinless Chicken Breasts
  • 2 Eggs, beaten
  • 1/2 C plus 2 T Cornstarch
  • 1 C Orange Juice
  • 1 C Water, with 2 T reserved
  • 1 Lemon, juiced and zested
  • 2 T Vinegar
  • 1/2 C Brown Sugar
  • 1/2 t Ground Ginger
  • 1 t Garlic Powder
  • 2 T Soy Sauce
  • 1 t-1 T Crushed Red Pepper, depending on your heat level

Cut the chicken up into chunks, season with salt and pepper.  Dip the chicken in the 1/2 C cornstarch then the eggs.  Fry in a little oil until browned and place in a 9×13 baking dish (I use my Pyrex).  Mix the orange juice, water less the 2 T, vinegar, lemon juice, zest, brown sugar, ginger, garlic and soy sauce together.  Mix the 2 T cornstarch with the 2 T water, mix into the sauce and add the red pepper.

You can then let it sit in the fridge over night or cook immediately.  I usually prep it all and place it in the fridge overnight.

Bake for 30-40 minutes in a 350 degree oven.  Serve with white rice or fried rice.

I’m linked to Ekat’s Kitchen today.

Posted in Main Course, recipe | Tagged , , , , | 4 Comments »

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Happy New Year!

January 11, 2012

It’s not to late to say Happy New Year, is it?  This month, New Year’s Day actually, commemorates my second year of blogging.  This post is actually my 275th.  I can’t believe it.  It really doesn’t seem like two years since I started sharing my thoughts and recipes with all of you.

To celebrate my second anniversary, I’m sharing my top five most viewed posts.  Funny thing is that these posts were most viewed last year, but were all written in 2010.  Makes me wonder what things will be looked at in 2012.

At the top of the list is one of my favorite coffee cakes.  It’s a blueberry raspberry coffee cake, but don’t be fooled.  I’ve made it with blackberries, too.  This cake is moist and so easy to make.

Next, is oreo cupcakes with oreo frosting.  These are so moist and yummy.  I’ve actually made cake pops with some leftover cupcakes and frosting.  These have been my go to cupcake for Meeshie’s birthday for the last two years.

How about a great yellow cake recipe?  Everyone should have one.  This is absolutely the best yellow cake recipe I’ve ever had, and I’ve had a lot of yellow cake.

Speaking of cake pops, my reindeer ones were a big hit last year.  I’m not sure why.  I’ve shared quite a few cake pops and I’m not sure why this one has risen to the top…

Last, is a cake from my husband’s childhood, bobovka.  It’s a moist cake made with yeast and poppy seed filling.   This is a great cake warm and equally great the next day.

Happy blogging and thanks for sharing your comments and encouragement!

Posted in Breads, Breakfast, Desserts, recipe | Tagged , , , , , , , , , , | 1 Comment »

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Coffee Cake

January 10, 2012

I love a good coffee cake.  I especially love one that’s easy and uses things from my pantry.  I have a very similar recipe for a coffee cake that I make with butterscotch morsels.  This one has an icing and is only limited by your imagination or what you have on hand.  This could be made with white chocolate and cranberries, or how about some of those yummy caramel bits?  I’ve made other suggestions within the recipe too, but again the possibilities are limitless.

Because you use a box mix, it’s also very moist.  It’s so moist that it’s too difficult to remove from the 9×13 pan it bakes into to give a true coffee cake presence.  But, I’ve just come across a 9×13 springform pan that would be perfect for this.  Too bad my birthday is a few months away.

Meeshie and my husband have devoured this in just a few days.  My husband has actually asked when I plan to make it again.

Coffee Cake

  • 1/2 C Brown Sugar, packed
  • 1 1/2 t Cinnamon
  • 1/2 C Pecans, chopped (optional)
  • 1-18.5 oz Yellow Cake Mix
  • 1-6 oz Vanilla Pudding package
  • 1 C Sour Cream
  • 3/4 C Hot Water
  • 4 Eggs
  • 1/4 C Vegetable Oil
  • 2 t Vanilla Extract
  • 1/2 C Chocolate Chips (or dried fruit, or more nuts, or your favorite jam, or butterscotch morsels, or you get the idea)
  • Icing:
  • 1/3 C Brown Sugar, packed
  • 1 1/2 T Flour
  • 1/4 C Butter
  • 1/2 C Milk
  • 1/2 t Vanilla
  • Splash of Whiskey (optional and I actually used Bailey’s)

Grease and flour a 9×13 in pan.  Preheat the oven to 350 degrees.

In a small bowl, combine the brown sugar, cinnamon and nuts (if using).  Mix well and set aside.  In a separate bowl, measure your filling: chocolate chips, etc, and set aside.

In a large bowl, combine the cake mix, pudding mix, sour cream and hot water.  Mix well, the batter will be thick.  Add the eggs, oil and extract and mix until very few lumps remain.  Pour half of the batter into the prepared pan.  Sprinkle the brown sugar mixture over the cake batter.  Sprinkle the filling over the brown sugar.  Carefully spread the remaining batter over the filling and brown sugar.  Spread and swirl the cake batter and brown sugar mixture.

Bake for 35-40 minutes in a 350 degree oven until a toothpick inserted in the center of the cake comes out clean.  Remove from the oven and allow to cool slightly.

When the cake is almost finished, prepare the icing.  Combine the sugar and the flour in a small bowl and set aside.  In a sauce pan over medium heat, melt the butter until browned.  Whisk in the flour mixture.  Decrease the heat to low and keep stirring until the mixture comes together.  Stir in the milk and cook until the mixture becomes thick and smooth, like a gravy.  Remove from the heat and add the optional liquor and vanilla.  Let cool slightly and drizzle over the warm coffee cake.

Here’s the original.  Thanks again to Joy the Baker!

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Italian Meatballs Revisted

January 4, 2012

I’m reposting this awesome recipe.  We’ve been talking about meatball sandwiches for the last few days.  I’m going to make these this weekend to enjoy.  That way we’ll be ready for the big game too!

I got this great recipe from my girlfriend who in turn got it from her MIL.  Her in-laws owned a restaurant at one time.  These are some serious meatballs.  So easy.  So versatile.  They pack a ton of flavor too.

I actually double this recipe, freeze them and then take out what I need when the mood strikes.

Meeshie loves them with pasta.

Not me.  I love these on a sandwich.  A meatball sandwich, with provolone on a toasted bun.  Heavenly.  The key to keeping them in the bun is to remove a small amount of bread from the bun.  That way the meatballs will stay in the divot in the bun and there won’t be a mess because of a lost meatball.   There will be a mess, but it will be so heavenly!

When I make these, my husband and Meeshie just pluck them off the plate while they drain.

 

 Italian Meatballs

  • 1-½ pound Ground Chuck
  • 1-½ pound Ground Pork
  • 1 C Seasoned Bread Crumbs
  • 3 whole Eggs Beaten
  • 1 t Salt
  • 2 t Fresh Ground Pepper
  • 2 C Grated Imported Romano Or Parmigiano Cheese
  • 1 T Garlic Powder
  • 1 bunch Fresh Parsley, Chopped
  • 5 cloves Fresh Garlic, Minced
  • 1 whole Onion, Chopped
  • 3 T Butter
  • Oil, For Frying

Sauté the fresh garlic and onion in the butter until onion is tender. Add the chopped parsley and sauté for a minute. Turn off the heat and set aside.

In a large bowl, combine the ground chuck, pork, bread crumbs, eggs, salt, pepper, cheese, and garlic powder. Add the sautéed onion mixture and mix everything together by hand.

In a deep skillet, heat about 3 inches of oil. (I actually use my deep fryer for this part. That way I can fry about a dozen meatballs at once.) I use a medium-sized cookie scoop so that the balls are uniform. If you prefer to make them larger, go for it, but I find that the medium size is perfect for sandwiches.  Scoop the mixture into the hot oil frying for about 3-4 minutes a side. The meatballs will be a nice dark golden brown color. Let them drain on a paper towel.

Once they drain and cool, I place them on a cookie sheet to freeze.  I put them in the freezer for about a half an hour or so and then put them in bags.  This way they wont stick together when you’re ready to heat them up.  When ready to eat, place them in your favorite marinara on a low heat. The longer you let them cook the more tender they’ll be.

I’ve served them when we’ve had people over for the Superbowl.  But you don’t have to wait to have friends over to eat these.

Posted in Main Course, recipe | Tagged , , , | 3 Comments »

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Happy Holidays!

December 29, 2011

First, I would like to apologize.  I’ve not been able to post as often as I would like to lately.  I’ve been off of work all week and I think I may be looking forward to returning next week.  That’s how much activity I’ve been cramming into each day.

Don’t get me wrong, I’m enjoying all the activity.  Who doesn’t enjoy spending time with family and friends, especially this time of year?  We’ve entertained people three nights this week,and they’re some of the best people I know.  Yesterday, we spent part of the morning scooping up some wonderful sales.  I love kitchen gadgets and a great sale.  Two of my favorite stores have the best after Christmas sales: Crate and Barrel and Sur La Table.  During the month of December, I’ve gotten into the habit of writing down little things that I need to replace or find for my kitchen.  A new shaker for my powdered sugar?  Check.  Some new cutting boards?  Check.  Cute holiday cocktail napkins for my bar? Check.

We also hit Trader Joe’s for some yummy Cookie Butter.  Thanks Denise for steering me in that direction!  The possibilities with this product… The cashier told me that this may become a permanent item in the store!

After all this activity, I’m glad that we keep our New Year’s quiet.  It’s all about the fondue in our house.  We’ve never made it to midnight, but that’s okay.  New Year’s morning is all about the panettone french toast.

Okay, let’s talk about some cookies.  I found this recipe in the December issue of Better Homes and Gardens.  They looked too simple not to try.  The spice from the cookie and the creaminess from the melted white chocolate really compliment each other.

My only complaint was they looked too bland.  They didn’t have that wow factor on the plate.  Do you know what I mean?  When I get my cookie plate together, I want people to struggle with the decision of which cookies to try.  I want them to take more than one.  I don’t want them to pass up a cookie because it doesn’t look amazing.  Maybe it’s because I was always picked near the end in gym class… Anyhow, I added a little drizzle of caramel to the top of the cookie to seal the deal.

Vanilla Allspice Thumbprints

  • 1 1/4 C Flour
  • 1/2 t Allspice
  • 1/4 t Baking Powder
  • 1/4 t Salt
  • 1/2 C Butter, softened
  • 1/4 C Sugar
  • 1 Egg Yolk, room temperature
  • 3/4 t Vanilla Extract
  • 1/2 C White Chocolate Chips
  • Caramel for garnish (I used the jar kind used on sundaes)

In a small bowl, whisk the flour, allspice, baking powder and salt.  Set aside,  In a large bowl, beat the butter.  Add the sugar and continue to beat for 2 minutes.  Add the egg yolk and beat for another minute.  Add the vanilla extract and beat until mixed.  Slowly add the flour mixture, scraping the sides of the bowl and making sure the dry ingredients are well incorporated.  Shape the dough into balls and place on a parchment paper lined cookie sheet about 2 inches apart.  Make an indentation in the center of each ball with your thumb or a handle end of a wooden spoon.

Bake for 9 to 10 minutes in a 350 degree oven until the cookies are dry and firm to touch.  Rotate the cookies if necessary. Let the cookies cool on wire racks.  While the cookies cool, place the chocolate pieces in a small microwave safe bowl and cook the pieces until melted, 30 to 60 seconds.  Us a small spoon to fill each cookie and let the chocolate set.  Drizzle with caramel.

Makes 2 1/2 – 3 dozen cookies.

Posted in Desserts, recipe | Tagged , , , | 5 Comments »

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My Cookie Exchange

December 20, 2011

I participated in a cookie exchange at work this week.  I love cookie exchanges.  It’s a great way to share a favorite recipe and get a few new ones in return.  One of the recipes I got in the exchange was melomakarona.  They are by far my favorite Greek cookie.  The spice of the cookie, along with the honey is so heavenly.  I’ve never made them, but that is going to change very soon.

I wanted to post at least one new cookie recipe this week.  First, I finished my baking on Sunday.  Second, I’m sharing my baking this week with co-workers, teachers, family and friends.   Because I’m running out of time, I’m also posting a picture of these melomakaronas that isn’t mine.  I hope that’s okay.  When I do make them, I’ll re-post with my own pictures.

Melomakarona

  • 1/2 C Sugar
  • 2 C Vegetable Oil
  • 2 t Cinnamon
  • 1/4 t Nutmeg
  • 1/2 C Orange Juice
  • Zest from one Orange
  • 7 C Flour
  • 2 C Pecans, finely chopped
  • 2 C Honey
  • 1 Cinnamon Stick
  • 1 C Water
  • 1-2 inch Orange rind (optional)
  • Cinnamon for garnish

Mix the sugar, oil, cinnamon, nutmeg, and orange juice together.  Add the flour and knead, you may need to add additional flour to make the dough workable.  Mix in the pecans, reserving 1/2 C to sprinkle after dipping in honey.  Take a pinch of the dough, roll into a ball and then make them into long ovals.

On a parchment paper lined baking sheet, bake in a preheated 375 degree oven for 35 minutes.

While the cookies are baking, mix the honey, water, orange rind and cinnamon stick in a saucepan and bring to a boil.  Lower the heat and allow to simmer for about 10 minutes.  Remove the cinnamon and orang rind. Remove the cookies from the oven, let them cool and dip them in the honey mixture for about a minute.  Use a fork and remove them from the honey mixture, and place them on a cooling rack lined with wax paper.  Sprinkle with the reserved nuts and cinnamon.

Makes 4 dozen.

Warning these are very messy, but very worth it.

Other cookies I made this season:

I made a few more that I won’t have time to share with you until after Christmas.

For Meeshie’s teachers I made mini Blueberry Zucchini Bread and Chocolate Chip Pumpkin Bread.

Posted in Uncategorized | Tagged , , , , | 1 Comment »

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Browned Butter Oatmeal Cookies

December 14, 2011

I don’t know about you, but this time of year really brings out the baker in me.  Not to say that I don’t bake a ton during the year, because I do.  This time of year, however, I really give both of my ovens a work out.  This past Sunday I made five different cookies and some pumpkin bread in mini paper loaf pans.

Even though I’ve made quite a few cookies so far, I’m not done.  I’ll be finishing off my baking this weekend.  I store my treats in the freezer and give them out as gifts.  If I stick them in the freezer, I’m still enjoying all my hard work after the new year.  Not to mention I’m helping myself by not gorging on all the cookies in the pantry.

My husband is a fan of oatmeal cookies and I decided to try something different this year.  Since I’m such a fan of browned butter, I knew I had to give this a try.  This is a recipe I found on the Food Network website.  It’s a perfect twist to an old classic.  The browned butter adds a great flavor to these already wonderful cookies.

Browned Butter Oatmeal Cookies

  • 1 C Butter
  • 3/4 C Brown Sugar
  • 3/4 C Sugar
  • 1 t Vanilla
  • 2 Eggs
  • 2 C Flour
  • 3/4 C Oats
  • 3/4 t Baking Soda
  • 1 t Salt
  • 1 t Cinnamon
  • 1/4 t Nutmeg
  • 1 C Raisins (soaked in warm water, for at least 15 minutes)

Brown the butter in a saucepan, set aside.

In a large bowl, beat the eggs, sugars and vanilla.  In a separate bowl, add the flour, oats, baking soda, salt, cinnamon and nutmeg and mix well.  Add the dry ingredients to the egg mixture.  Add the browned butter to the batter, mix well.  Add the raisins and mix by hand.

Bake in a 350 degree oven for 12-15 minutes.

Makes 4 dozen cookies.

Posted in Desserts, recipe | Tagged , , , | 3 Comments »

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Pefect Finger Food or Main Event

December 8, 2011

I have a recipe for an appetizer that I’ve been making forever.  So long in fact that I don’t remember where I got it, much less what to call it.  It’s also a perfect entrée.  Do you have a recipe like that?  One that you can easily transition from side dish to main dish?

I think the reason that it’s so popular is because it’s a perfect finger food.  I mean that it’s a perfect finger food to serve a room full of hungry men.  Don’t get me wrong, ladies love it too.  And did I mention that it transitions into a great entrée?

This recipe uses Pillsbury crescent rolls and I make one tube of rolls per meat choice when I’m serving it to a crowd as an appetizer.  I’ve scaled it back so you can use it as a meal instead.  When I was first given this recipe, I was putting the sauce inside the crescent roll.  I stopped doing that because the process can become very messy and it’s hard to seal the rolls.  I like serving the sauce on the side much better.

I love that the combination for this is as endless as your imagination or what you have in your fridge.  You can make ham and swiss; chicken and cheddar, roast beef and mozzarella.  I’ve even made this with a combination of cheeses and left out the meat.  Don’t be afraid to try your favorite lunch meat with your favorite cheese.

When I make it for an entrée, I serve it with soup or chili.  Then I’ll give the leftover to Meeshie to enjoy in her lunch.  And that’s another thing I love about these.  They are a hot dish, but the still taste good if they been out of the oven for a while, perfect for a large get together.  Let’s face it, this time of year we are always looking for a dish like that.

Mini Sammies

  • 1 package Pillsbury Crescent Rolls
  • 1/2 C of your favorite lunch meat: turkey, ham or roast beef
  • 1/2 C of shredded cheese to accompany the lunch meat: cheddar, swiss, mozzarella
  • 1/4 C Green Onion, diced
  • 1 T Butter, melted
  • Sesame Seed, for garnish
  • Barbecue Sauce, for dipping
  • Mustard, for dipping
  • Ketchup, for dipping

Take the crescent rolls out of the tube, separate them and flatten the triangles on your work surface.  I find that if you flatten the crescents, it will give you a larger area of dough thereby making it easier to stuff.  Place a small amount (about 2 T) of meat, a small amount (1/2 T) of green onion, and a small amount (about 1 T) of cheese in the widest part of the crescent.  (You want enough filling in each to enjoy the sandwich, but not so much that you can’t get the sides together to seal.)  Take the sides and close the crescent, making sure to seal completely.   Place the sandwich on a parchment lined cookie sheet.  Brush the sandwiches with melted butter and sprinkle with sesame seeds.  Bake for 12-15 minutes in a 375 degrees oven.

Serve with barbecue sauce, mustard and ketchup.  Makes 8 mini sandwiches per roll.

Posted in Appetizers/Drinks, Main Course, recipe, Uncategorized | Tagged , , , , , , , | 2 Comments »

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