Quick Cinnamon Rolls

2 {8 oz} cans crescent rolls

1/4 cup {1/2 stick} butter, melted  {I don't use quite that much}

3 to 4 Tbsp sugar and cinnamon {the recipe called for a store-bought mixture. I just used 2-3 tablespoons of sugar and about 1 tablespoon of cinnamon}

1 cup confectioners' sugar

2 Tbsp milk

Preheat the oven to 375 degrees. Unroll the crescent roll dough and separate into 8 rectangles, pressing the diagonal perforations together to seal. Brush the rectangles with the butter and then sprinkle with the sugar and cinnamon mixture. 

Roll each rectangle from the long side into a log and cut each roll into 3 small slices. Arrange the slices cut side down in a lightly greased 9 x 13" baking dish. Bake for 12-15 minutes or until light brown. 

While the cinnamon rolls are baking, whisk the milk and confectioners' sugar together. After the rolls have finished baking, drizzle with the sugar/milk mixture and serve immediately. 

Recipe from Tables of Content.

Sausage and Mushroom Quiche

I based this recipe on a quiche in Southern Sideboards, but most of it is just what I came up with on my own.


2 {9 1/2"} deep dish pie shells, partially cooked {follow directions on packaging}
2 lbs ground sausage, browned and drained
1 small onion, finely chopped
8 or 12 oz sliced mushrooms {I use 12 oz because that is the size container of the pre-washed mushrooms at my grocery, but I think 8 oz would probably be better to help the quiche from being too full}
3 cloves garlic, minced
1 1/4 cups half and half
6 eggs plus 2 egg yolks, beaten well
1 cup whipping cream
1/2 lb - 3/4 lb grated cheddar cheese
1/2 tsp nutmeg
1 1/2 tsp salt
1 tsp ground black pepper


Prepare pie shells. Brown and drain sausage and set aside. Saute onions, garlic, and mushrooms in a little butter. Mix with half and half, eggs, and whipping cream. Add seasonings and fold in cooked sausage and cheese. Pour mixture into pie shells and bake at 350 degrees for 30 minutes {or I sometimes freeze one to eat later} or until a knife inserted comes out clean. 


{Sometimes there is too much liquid to fit in the shells without spilling over, so I end up pouring some out.}

Chicken and Corn Chowder

This is super easy and really good. And perfect for these cold nights we have been having lately. It makes good left-overs, too!

Chicken and Corn Chowder:

I know it doesn't look super appetizing in this picture. :)

2 Tbsp butter
1/4 cup chopped onion
1/4 cup chopped celery {I use green onions instead because I don't really like celery.}
1 jalapeno pepper, seeded and minced
2 Tbsp all purpose flour
3 cups 2% reduced fat milk {I just use skim and it works fine.}
2 cups chopped skinless, boneless chicken breasts {about 2 breast halves} {I buy a whole, already roasted chicken from the grocery store and pull the meat off the bone.}
1 1/2 cups fresh or frozen corn kernels {about 3 ears} {I just use 1 can of corn, drained.}
1 {14.5 oz} can cream-style corn
1 tsp chopped fresh or 1/4 tsp dried thyme
1/4 tsp ground red pepper
1/8 tsp salt
{and I add freshly ground black pepper as well}

Melt butter in a large dutch oven over medium heat. Add onion, celery, and jalapeno; cook for 3 minutes or until tender, stirring frequently. Add flour and cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil and cook until thick, about 5 minutes.

Serves 6 {1 cup per serving}

Recipe from Cooking Light

Oven-Fried Chicken

I found this recipe in the paper a few months ago, and thought it was pretty good. What I liked most about it was that it was super easy, and I already had ALL of the ingredients in my kitchen except for the buttermilk. {and I divided the recipe in half since it was just for John and me}

1 1/2 cups low-fat buttermilk {to be a little healthier, I think egg whites could be substituted, but don't quote me on that...I've never tried it}

2 Tbsp Dijon mustard

1/2 tsp sweet paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp kosher salt

1/4 tsp cayenne pepper

4 boneless, skinless chicken breasts {6 oz each}  {I pounded mine flat so they would cook faster}

2 1/2 cups panko bread crumbs {I just toasted two slices of wheat bread and crumbled them}

3 Tbsp canola oil

Salt and freshly ground black pepper

Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne pepper in a large baking dish. Add the chicken breasts; turn to coat. Cover and refrigerate for 1 hour or up to 4 hours {I only let mine soak for about 20 minutes}.

Preheat the over to 400 degrees. Adjust oven rack to middle upper position.

Pulse the bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.

Line a baking sheet with aluminum foil and place a baking rack on top of it. Liberally spray the rack with nonstick baking spray.

Working one breast at a time, remove chicken from marinade and dredge in crumb mixture. Place on rack. Bake until a deep golden brown and an a thermometer reads 160 degrees {about 25 minutes}.

Recipe by Bobby Flay

Recipe Blog

I decided to start a recipe blog. Which, if you know me in real life, you might find quite humorous. I do like to cook, but I don't do it too often. Getting home at 6:00, and then having to bathe, feed, and put the baby to bed does not give me much time to cook supper unless we don't want to eat until 9:00. And then that leaves the clean-up and that = no down time after work for moi. While I usually have a decent meal prepared on my off day {Monday} and weekends are usually reserved for eating out, or in our case take out, I am trying to get better about "cooking" more in the middle of the week instead of popping in a frozen lasagna or pizza.



SO, since I am cooking a bit more, I thought it would be fun to post some recipes from time to time.  I don't know how often I will keep up with it, though. Most of my recipes are not fancy, and I really like to use ingredients that are staples or that I commonly have on hand. And I have very few recipes that I've actually come up with on my own, so I will always give credit where credit is due.