Butter Horns (Crescent Rolls)

Is it easier to just open up a can of crescent rolls?  ABSOLUTELY!  But these rolls are super simple to make, DELICIOUS and make a special occasion that much more special.

HERE is the recipe.

This recipe makes 48 dinner rolls, so I decided to half the recipe because we didn't need that many.  I thought it halved great.

The tricky part about Sunday lunch is not having the time to prepare much the day of, so I had to come up with ways to make things ahead of time that could be warmed or kept cold the day of our lunch.  I decided to make these rolls on Tuesday and freeze them.  Then I would bake them off on Sunday for them to be warm and fresh.  A homemade version of Brown 'N Serve rolls.  Here's what I did:

I followed the recipe all the way up to the baking point.  Then I baked the rolls at 325 degrees for 10 minutes, not allowing them to brown.  Cool the rolls completely and freeze on tray.  Once just frozen separate and place in ziploc bag or other wrapping.  When ready to bake, allow to thaw 10-15 minutes and bake at 400 for 10 minutes or until tops are browned.  Top with melted butter and serve warm.

Rice and Artichoke Salad

This was the one dish that I thought my guests might balk at.  Fortunately, everyone (with one exception) seemed to enjoy it.  The Dish Washer definitely balked!  I thought it was delicious.  My in laws joined us for lunch on Monday and we ate leftovers.  My MIL pointed out that it tasted like curry chicken salad...minus the chicken.  I thought that made sense.  I think it would be great served at a luncheon.

Rice and Artichoke Salad

1 (6.9 oz.) pkg. Rice-A-Roni, chicken flavor
1 (12 oz.) jar marinated artichoke hearts
5 green onions
1/2 c. mayo
1/4 tsp. curry powder


Cook rice according to package directions, omitting butter.  Allow to cool completely.  (Will really be clumpy and you will think the recipe may be messed up, but the dressing will help separate the rice again.)  Drain artichoke hearts, reserving liquid.  I chose to chop them into smaller pieces.  Chop green onion.  Add artichokes and onions to rice.  In a separate bowl, whisk mayo, artichoke juice and curry powder.  Pour over rice and mix well.  Allow to chill completely.  Best if made a day ahead.

Hummingbird Cake

Shall we start with Easter dessert first?  I realized as I was making this cake, that it is essentially the same recipe that I used for Banana Nut Muffins.  The exception is less oil in the cake and honestly, I think it could have used the oil for a little more moisture.  Good gracious, I am sure there would be about 1200 calories in one slice, but for special occasions it would be totally worth it.  :)  I also was a little disappointed in the recipe's amount of icing.  I barely had enough to cover the cake (and definitely not as much as the picture on SL website showed), so next time, I will probably make 1-1/2 times the recipe of icing.  Otherwise, it hit the spot.  I would have loved to include the nuts, but I managed to allow the nut haters in my family to talk me out of using them.  They could be optional, and don't change the original taste of the recipe much.

I used the Hummingbird Cake recipe from Southern Living.

Egg in the Hole

Hello?  Anybody still there and/or interested in this?  I have been pretty busy cooking lately, just nothing new to share...all things already here on the blog.  This Egg in the Hole has become a favorite breakfast around here, although not so much with The Bun but he sure does love the sausage served with it!  We actually ate it for dinner last night and I thought I would share how simple it is.

Egg in the Hole

Slice of bread per person
1 egg per person
butter
salt and pepper

Cut a hole in the slice of bread, either using a biscuit cutter or glass rim.  Melt butter in skillet over medium heat and place bread (and remaining circle...my favorite part) in pan.  Allow bread to get close to toasted.  Then add cracked egg into the hole.  Sprinkle with salt and pepper, to taste.  I actually just use pepper.  Give egg some time to cook and flip to toast on other side of bread.  When egg feels firm and cooked, remove from heat and serve.

I'll leave you with this:

I've had so much fun planning my Easter lunch menu and I have gotten a head start on some of the preparing.  Lots of yummy new recipes coming soon...if they turn out good, of course.  :)  I am trying a homemade version of brown & serve rolls.  I'll let you know how it goes.

In addition to new recipes, some of the recipes already on here that I am planning to make (if you are looking for Easter ideas) are:

Marinated Carrots
Strawberry Pretzel Salad
Lady's Green Beans

Brownie in a Mug

Two days ago, I literally woke up craving a warm, fudgy brownie.  I fought my urge as long as I could, but by lunch time it wasn't going away.  I knew if I made a whole pan of brownies, I would eat that whole pan of brownies!  I opted for the mug version instead to help control my portion.  I've had mug cakes before that to me are just too dry, but this recipe promised to not be dry and it didn't disappoint.  If you are suffering from those cravings, this hits the spot and is a very easy fix...almost too easy, though, so I am having to keep myself from making multiples.  :)

Brownie in a Mug

4 Tbsp. sugar
4 Tbsp. flour
2 Tbsp. cocoa powder
2 Tbsp. water
2 Tbsp. vegetable oil
dash of salt

Mix all ingredients in a microwave safe mug.  Microwave for 1 minute.  I turned mine out on the plate just to show you how it looks, but obviously it is meant to be eaten right out of the mug.

Grilled Chicken with Bruschetta Topping

This grilled chicken was absolutely amazing.  Typically The Dish Washer is the grill master at our house, but he was running late the night I planned on making this and so I became the grill queen!  I was really proud of myself.  If you like bruschetta, you won't regret making this.

Grilled Chicken with Bruschetta Topping

3-4 chicken breasts
1/2 c. sun-dried tomato dressing, divided
2-3 tomatoes, chopped (depending on how much you like tomatoes)
slices of mozzarella cheese
1 tsp. dried basil leaves
splash of balsamic vinegar

Marinate chicken breasts overnight in 1/4 c. sun-dried tomato dressing, turning as needed to marinate both sides evenly.  In a small bowl, combine tomatoes, remaining 1/4 c. dressing, basil and balsamic vinegar.  I allowed mine to sit on counter at least an hour.  Heat grill to medium-low and grill chicken breasts on both sides (time will vary depending on chicken breast size).  On the second side, about 5-10 minutes before done, place chicken on heavy duty aluminum foil still on the grill.  Top with one slice of cheese and tomato mixture.  Allow chicken to finish cooking while the cheese melts at the same time.

Nutella Pie with Nutter Butter Crust

What is a good meal for some of your favorite company without a proper dessert?  I've had this one marked for a while waiting for the perfect time to make it...a time where I knew I would have help eating it instead of eating the whole thing by my big, pregnant self.  This pie is a great mix of French Silk Chocolate Pie and a very light cheesecake.  There is no baking involved and even though I made my own crust, you could easily substitute a graham cracker crust to cut down on preparation time.  I happen to love peanut butter and chocolate together.  This is delicious and super easy to make.

Nutella Pie with Nutter Butter Crust

24 Nutter Butter cookies
1/4 c. melted butter
2 (8 oz) blocks of cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
1/2 c. Nutella
1/2 c. whipping cream

In a food processor, pulse cookies until a fine crumble.  Pour melted butter over cookies and mix well.  Press into a 9-inch pie shell sprayed with non-stick cooking spray.  Refrigerate until crust has set.  For filling, whip cream cheese and sugar until well blended.  Scrape down sides and continue mixing in vanilla and Nutella.  Once combined, scrape down sides again and add whipping cream.  Mix on medium high for 3 minutes or until very thick.

Pour filling into chilled pie shell.  Refrigerate at least 2 hours before serving.  I served with a dollop of fresh whipped cream on top.