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Recipe Thursday: Stuffed Crescent Rolls | MeloMomma

Recipe Thursday: Stuffed Crescent Rolls | MeloMomma

By

This was nothing more than an experiment and it turned out so delicious I had to share it! It’s extremely healthy

  • 1 can of Crescent roll dough (I like Pillsbury light and flaky)
  • 1 lb. extra lean ground turkey (I like JennieO 99% fat free)
  • 3/4 bag of fresh spinach shredded
  • 1 onion diced
  • 1/4 cup water
  • 1/4 yellow squash cubed
  • 1/4 zucchini squash cubed
  • Feta Cheese
  • 1/2 tsp seasoning salt
  • 3/4 tsp garlic powder
  • Pepper to taste
4.5/5 (8 Votes)

Buffalo Chicken Crescent Puffs

Buffalo Chicken Crescent Puffs

By

You may substitute gouda or mozzarella cheese for the blue cheese

  • 12 oz cream cheese (from two 8-oz packages), softened
  • 2 tablespoons hot sauce or other red pepper sauce
  • 1/3 cup crumbled blue cheese (1 1/2 oz)
  • 1/4 cup finely chopped celery
  • 1 cup finely chopped cooked chicken breast 2 cans (8 oz each) Pillsbury® Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent rolls
  • 1/3 cup LAND O LAKES® Unsalted or Salted Butter, melted
  • 1 cup Progresso® Panko Bread Crumbs
4/5 (5 Votes)

Maple, Pear Bread Pudding

Maple, Pear Bread Pudding

By

A sweet bread pudding consists of cubes of bread combined with a mixture of eggs and cream and/or milk

  • 1 tbsp. (15 ml) butter
  • 4 eggs
  • 1 c. (250 ml) milk
  • 1/3 c.(75 ml) whipping cream (35%)
  • 1/4 c. (50 ml) maple syrup
  • 1/2 tsp. (2 ml) cinnamon
  • 5 cups (1.25 L) slightly stale bread
  • 1 pear, peeled and diced
  • 1/4 c. (50 ml) raisins
0/5 (0 Votes)

Sourdough stuffing with kale and hazelnuts

Sourdough stuffing with kale and hazelnuts

By

Different stuffing with depth & texture

  • 1/4 cup butter
  • 1 large onion, cut into 1/2-inch chunks
  • 1/2 pound bacon, cut into 1/2-inch chunks
  • 1 large apple, cut into 1/2-inch chunks
  • 1/2 bunch sage leaves, stems picked off and leaves left whole
  • 1/2 bunch kale, torn into large pieces
  • 1/3 cup hazelnuts, roughly crushed
  • 1 teaspoon apple cider vinegar
  • 1 loaf sourdough bread, cut or torn into chunks
  • 1/2 cup chicken stock
  • Black pepper to taste
4.4/5 (8 Votes)

Sausage Balls

Sausage Balls

By

Preheat the oven to 375 degrees F

  • 1 (1-pound) package ground sausage
  • 3 cups baking mix (recommended: Bisquick)
  • 4 cups grated sharp Cheddar
  • 1/8 tablespoon pepper
  • 1 cup mayonnaise
  • 1 tablespoon mustard
4.3/5 (18 Votes)

Fennel Pea Risotto

Fennel Pea Risotto

By

Per serving: about - cal 288 pro 8 g total fat 6 g sat

  • 2 cups (500 mL) vegetable broth
  • 1-1/2 pinches saffron threads
  • 1 1/2 tbsp (21 mL) extra-virgin olive oil
  • 1-1/2 onions, finely diced
  • 3/4 large bulb fennel, diced
  • 1-1/2 cloves of garlic, minced
  • 1/4 tsp (1 mL) salt
  • 1 1/2 cup (375 mL) arborio rice
  • 1/3 cup (75 mL) dry white wine or vegetable broth
  • 1 1/2 cup (375 mL) frozen peas or fresh peas
  • 1/3 cup (75 mL) grated parmesan cheese
  • 3 tbsp (45 mL) chopped fresh parsley
0/5 (0 Votes)

Veal Saltimbocca

Veal Saltimbocca

By

Tasty company fare!

  • 1 1/3 pounds thinly sliced veal medallions, from the butcher
  • Salt and pepper
  • 1/4 pound thinly sliced prosciutto
  • Several sprigs fresh sage
  • 1/4 cup extra-virgin olive oil, 4 turns of the pan
  • 4 tablespoons butter
  • 1 cup white wine, eyeball it
  • 1/2 lemon, juiced
0/5 (0 Votes)

GREEK VEGETABLE SALAD

GREEK VEGETABLE SALAD

By

This salad keeps well overnight, so leftovers for lunch the next day are just as yummy!

  • Vinaigrette Dressing:
  • 2 medium tomatoes, chopped
  • 1 large sweet red pepper, chopped
  • 1/2 English cucumber, chopped
  • 1/2 red onion, chopped
  • 6 oz. (175g) feta, crumbled
  • Kalamata olives (optional)
  • 2 Tbsp. (30ml) fresh lemon juice
  • 1 tsp. (5ml) chopped fresh oregano (or 1/2 tsp./2ml dried)
  • 1/4 cup (50ml) good-quality olive oil
  • Salt and pepper to taste
5/5 (1 Votes)

Wild Rice Pilaf With Apples and Pecans

Wild Rice Pilaf With Apples and Pecans

By

Wild rice, apples, and pecans just seem to belong together

  • 2/3 cup wild rice, rinsed
  • 2/3 cup long-grain brown rice, rinsed
  • 2 teaspoons all-purpose seasoning blend (such as Spike or Mrs. Dash)
  • 2 tablespoons olive oil
  • 1 cup chopped red onion
  • 1/2 cup finely diced celery
  • 2 medium Granny Smith apples, peeled, cored, and diced
  • 1/3 cup orange juice (from 1 large orange)
  • 2 scallions, green parts only, thinly sliced
  • 1/4 cup currants
  • Pinch each: cinnamon, nutmeg
  • Salt and freshly ground pepper to taste
  • 1/4 cup minced fresh parsley
  • 1/2 cup finely chopped pecans
0/5 (0 Votes)

Chocolate Peanut Butter Marble Cake

Chocolate Peanut Butter Marble Cake

By

Delicious 2 layer chocolate peanut butter cake with delicious frosting

  • Frosting:
  • Cake
  • 2 1/4 cups cake flour
  • 2 1/4 teaspoons baking power
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup milk
  • 1/2 cup creamy peanut butter
  • 2/3 cup semi-sweet chocolate chips, melted
  • 2/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 cup unsalted butter, softened
  • 1 cup semi-sweet chocolate chips, melted
4.8/5 (4 Votes)