Cinnamon Pumpkin Spice Pull A-Parts.

sure, not exactly the easiest name to say. but i wasn't sure what else to call it.

What do you do when you can't sleep and you're up at 4 am? Me? I lay in bed till the husband leaves and quietly bake things for my daddy and brother.

I didn't use a recipe. I sort of went with some recipe's I've seen and twisted it to work for me.

Ingredients
2 things Crescent rolls
Butter
brown sugar
sugar
cinnamon
pumpkin pie spice
nutmeg

Instructions

coat a pie plate in non-stick spray.

melt some butter in a microwave safe bowl the microwave (think large pad of butter), when melted, mix in some brown sugar (roughly a handful?). Mix until blended and semi-smooth. poor into bottom of the prepared pie dish.

In a separate bowl, mix together sugar, cinnamon, pumpkin pie spice, and nutmeg.

Open the crescent rolls and un-roll . I broke each crescent shape into 3 equal(ish) sections and rolled them into balls and then rolled the balls into the cinnamon & sugar. the placed them in the pie dish. continue and repeat until the dish is cull to you're liking.

I sprinkled some more of the sugar mixture on top.
then i repeated the butter mixture only with about half the butter. then i spread it in a spiral motion over the top of the dish and breads.


I put it in the oven at 375* for about 25 min (i started at 1o, and checked, then reset the timer for ten, then for 5) so keep an eye out for them.

when you're done you can serve it from the dish, or you can flip it upside down like this:

Italian Chicken 2.0

 I think that i have another recipe that i titled Italian chicken, so i'm going to call this one version 2.0

Ingredients: 

2-4 frozen boneless skinless chicken breasts 

1 pkg. (8 oz.) cream cheese (let sit out to soften) 

1 can cream of chicken soup 

1 pkg. italian dressing seasoning (the dried kind in the packet) 

Brown Rice 

Directions 

stir the cream cheese, cream of chicken, and seasoning together in the crockpot. ( I heated up the cheese and soup first, and stirred them together)

 

Place the chicken in the crock pot and push down so that they’re covered in the soup misture. 

cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. 

I serve this over brown rice as well. 

I think that the next time I do this I’m going to cut the soup mixture with a bit of water or chicken stock. The mixture was a bit thick for my liking. 

I might add some chopped onions, celery, or green peppers too. 

I've also done this same recipe only with spicy ranch dressing mix instead of Italian. and topped it with a touch of pepper jack after it was dished out.

this was SO Yummy.

This is an adaption from: http://forkinit.blogspot.com/2008/01/dinner-reality-check.html

Salsa Chicken (version 1)

Salsa Chicken

I've been making this recipe for a long long time. But for some reason I always forget to put it up here. Sorry.

I recently shared this with a friend, she reminded me to add it to the blog.

This is a quick and simple crock pot recipe.





Ingredients
-4-6 chicken breast
-2 large bottles of salsa (your choice)
-cheese
-brown rice


Directions
put a thin layer of salsa at the bottom of the crock pot.

place the chicken in the crock pot, cover with the remaining salsa (until chicken is covered). I normally use 1 bottle of medium (yellow) Pace salsa and 1 bottle of mild (green)
 Pace.

 

Put on low for 6 hours or high for 3-4 hours. 

about 10-15 minutes before you want to eat, add in the cheese. Now there are many options for this part. 

The original recipe I got from an old friend said to use 1/2 a brick of velveeta. but B hates velveeta almost as much as i love it.

So I altered the recipe for standard cheese.

 

 (these are the large bricks)

You ad the cheese to the crock pot, put the lid back on untill everything is fully melted. 

You can also put the cheese on the side and each person can add the amount of cheese they want. 

I served it on top a bit of brown rice.

This is a bad picture, but you get the idea.

You can also shred the chicken and put it back int he crock pot. the chicken kind of shreds on its own anyways.

This is always a crowd pleasing recipe.

Salsa Chicken (2nd Version)

Salsa Chicken (Cooking Light)

* 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces (I used turkey, it turned out amazing)
* 2 teaspoons taco seasoning
* Cooking spray
* 2/3 cup bottled salsa
* 2/3 cup (about 2 1/2 ounces) shredded reduced-fat cheddar cheese
* 1 (4-ounce) can whole green chiles, drained and thinly sliced
* 1/4 cup fat-free sour cream
* 2 tablespoons sliced ripe olives
(I also added a chopped green pepper)

1. Preheat oven to 475°.
2. Combine chicken and seasoning in a medium bowl, tossing to coat.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally.
4. Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, and chilies.
5. Bake at 475° for 8 minutes or until chicken is done and cheese is melted.
6. Top each serving with 1 tablespoon sour cream and 1 1/2 teaspoons olives.

**I served it over brown rice. it was AMAZING**


Makes four servings, 207 Calories each (3.5g Fat, 33.4g Protein, 9.5g Carb [2.1g Fiber]).

*Options! Try your favorite fruit salsas with this as well!

Watch the sodium on your salsa and seasonings for this recipe!