Wmedders' profile page
Recipes
Crescent Topped Chicken
By wmedders
DIRECTIONS 1. Heat oven to 375°F
- Casserole
- 2 tablespoons butter
- 1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
- 1 1/2 cups carrot strips (1 1/2x1/4x1/4 inch)
- 1 1/2 cups cut fresh green beans or Green Giant® Valley Fresh Steamers™ frozen cut green beans
- 1 cup thin red bell pepper strips (1 medium)
- 1/2 cup sliced green onions
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 3/4 cups Progresso® Chicken Broth (from 32-oz. carton)
- 3/4 cup milk
- 1/4 cup grated Parmesan cheese
- Topping
- 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 1 egg white, beaten
- 2 tablespoons grated Parmesan cheese
Magic Marshmallow Crescent Puffs
By wmedders
Heat oven to 375°F. Spray 16 medium muffin cups with CRISCO® Original No-Stick Cooking Spray
- INGREDIENTS
- Rolls
- 1/4 cup granulated sugar
- 2 tablespoons Pillsbury BEST® all-purpose flour
- 1 teaspoon ground cinnamon
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 16 large marshmallows
- 1/4 cup LAND O LAKES® butter or margarine, melted
- Glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 to 3 teaspoons milk
- 1/4 cup Fisher® Chef's Naturals® chopped nuts
Ham and Cheese Crescent Snacks
By wmedders
. Heat oven to 375°F. 2
- INGREDIENTS
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 tablespoons butter or margarine, softened
- 1 teaspoon yellow mustard
- 1 cup cubed cooked ham
- 1/3 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1 cup shredded Cheddar or American cheese (4 oz)
Chicken Caesar Salad Squares
By wmedders
1. Heat oven to 375°F. In medium bowl, mix filling ingredients until well blended
- Filling
- 2 cups cubed (1/8 to 1/4 inch) cooked chicken breast or 1 can (12.5 oz) chunk chicken breast in water, drained
- 1/2 cup shredded mozzarella cheese or Italian cheese blend (2 oz)
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon bacon flavor bits
- 2 tablespoons regular or reduced-fat Caesar dressing
- 1 tablespoon regular or reduced-fat mayonnaise
- 1 clove garlic, finely chopped
- 1 teaspoon lemon juice
- Crust
- 1 can (8 oz) Pillsbury® refrigerated regular or reduced fat crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- Garnish, if desired
- 1/4 cup Caesar dressing
- 1 cup shredded romaine lettuce
Chocolate Halfway Bars
By wmedders
Mix and spread in 9X13 pan
- 1 C shortening
- 1/2 C white sugar
- 1/2 C brown sugar
- 2 egg yolks beaten with 1 TBSP water
- pinch salt
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 C flour
Apple Cinnamon Bundt Cake
By wmedders
Directions Preheat the oven to 350 degrees F (175 degrees C)
- Ingredients
- 2 cups white sugar 1 1/2 cups vegetable oil 2 teaspoons vanilla extract 3 eggs 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon salt 2 medium Granny Smith apples
Fluffy White Frosting
By wmedders
In a saucepan, combine sugar, water and cream of tartar
- 1 cup granulated sugar
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 2 egg whites
- 1 teaspoon vanilla extract
Crescent Caramel Swirl
By wmedders
DIRECTIONS 1. Heat oven to 350°F
- INGREDIENTS
- 1/2 cup LAND O LAKES® Butter (do not use margarine)
- 1/2 cup Fisher® Chef's Naturals® chopped nuts
- 3/4 cup packed brown sugar
- 1 tablespoon water
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Caramel Fluff Icing
By wmedders
Combine all ingredients in top of double boiler
- 1 1/2 cups brown sugar
- 6 tablespoons
- cold water
- 3 egg whites
- 1/4 teaspoon salt
Jamaican Ginger Cake
By wmedders
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup butter 1 1/4 cups packed brown sugar 4 eggs 1/4 cup grated fresh ginger root 1 teaspoon vanilla extract 1 cup milk 2 1/2 cups all-purpose flour 4 teaspoons baking powder 4 teaspoons ground ginge