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