Bacon Chive & Onion Crescent Recipe

Recently I spent about 45 minutes doing what I expect to do if I end up in Hell.  Yep, I'm pretty sure you have all guessed that I got family pictures taken.  Is there anything worse in the whole world?  It's funny..I look at the pictures now and smile at how cute my kids are.  But in the moment none of them were behaving!  My oldest was being goofy and kept walking out of the frame.  The middle one was being really shy and kept turning away from the camera so my husband or myself would hold her.  The baby...oh the baby... she went from happy to angry to asleep and back to happy.  Quite a roller coaster considering it was literally only 45 minutes.

Turned out pretty cute considering the baby decided it was time for a siesta. 

After the stresses of getting family pictures done I decided I needed a special treat to calm my nerves.  I have enjoyed making things with crescent rolls in the past, like this tasty breakfast delight or this sweet treat, and decided to give the ingredients I had on hand a go.  I ended up making some super tasty Bacon Crescents with Chive and Onion Cream Cheese. 

 There were no regrets when I gobbled up three of them shortly after they came out of the oven.  In fact the first one I munched on while it was still at the hot magma stage.

There is just something right about enjoying a creamy, bacony, buttery crescent after a stressful evening.  It seems to put the world right again.

I am still convinced that if I end up in Hell it will be an eternity of family pictures being taken.  I'm pretty sure there would be no punishment greater in the world.  I guess I had better get to repenting...

However...I might just have one more before I start.

Bacon Chive & Onion Crescent Recipe
Source:  My own twisted mind

1 Can Pillsbury Crescent Rolls
Tub of Philadelphia Chive and Onion Cream Cheese
Chopped up Bacon

Separate the  crescent rolls into triangles.  Smear a bit of Cream Cheese on each triangle.  Don't be shy.  Then sprinkle a bit of the chopped Bacon on top.  Really...don't be shy.  Roll the dough up into a sweet little pouch, making sure to seal all edges together.  Bake according to Crescent package instructions.

Let cool about 15 minutes because they seriously come out as hot magma and will burn your tongue!

Enjoy!

peanut Butter & Chocolate No Bake Cookies Recipe

When I was a kid there was nothing better than a no bake cookie.  My Mom never made them to my chagrin.  But lucky for me my friend's older sisters made them all the time!  Wahoo!  As an adult I've only made them twice..which is funny to me considering how much I liked them.  It turns out that even though you don't have to bake them you do still have a bit of stove top time and some cooling/hardening time.  This recipe turned out so yummy.  I made them for my daughter's tea party with her cousins.  We didn't even let them cool before we indulged in them.  Give them a try when you have a bunch of kids wanting a tea party.  Or any time for that matter.

You will need Milk, Butter, Cocoa, Sugar, Peanut Butter, and Oats.  Also Vanilla..poor vanilla missed the shot.

Add the Butter, Sugar, and cocoa to a sauce pan and warm over Medium heat.  Add in the Milk & Vanilla and bring the whole mixture to a boil.

Once you are Boiling add in the Oats and Peanut Butter.  Mix together well.

Grab a bit of parchment paper and place dollops of the mixture out to dry.  You can make them as big or small as you want.  Wait until the cool and become hardened...if you can!  Bwahaha!  Ha...ha.  Enjoy!

Peanut Butter & Chocolate No Bake Cookies Recipe
Source:  Food Network

2 C Sugar
4 TBSP Cocoa
1 Stick Butter
1/2 C Milk
1 C Peanut Butter
1 TBSP Vanilla
3 C Oats

Combine the Sugar, Cocoa, Butter, and Milk in a saucepan over Medium heat.  Bring the mixture to a boil.  After about a minute or so add in the Peanut Butter, Vanilla, and Oats.  Mix together well.  Spread out a bit of Parchment Paper on your counter and drop the mixture by the spoonful to cool/harden.  Enjoy!

Easy Crock Pot Beef Stew Recipe

When I was pregnant with my second child I watched a show where a chef was making Beef Stew.  At that moment the only thing in the world I wanted to eat was Beef Stew!  I didn't want to eat beef stew though because I was watching my blood sugars and couldn't eat potatoes.  That craving lasted for weeks.  I'm pretty sure I talked about how much I wanted Beef Stew every time I talked to my sister.  Fast forward to the end of the pregnancy and the craving had come and gone so I never ended up making it. 

Fast forward again to my third pregnancy and again I am watching my blood sugars and get a crazy bad craving for Beef Stew again!  So this time I decided I had dog on better eat some Beef Stew!  This recipe makes a very hearty and delicious stew with awesome and tender Beef.  Give it a try on a cool day...or when your pregnancy cravings are driving you nuts.

To start things off you will need a Crock Pot, Canola Oil, Red Potatoes, Onions, Celery, Carrots, Italian Seasoning, Beef cut into 1 inch chunks, Chopped Tomatoes, Salt & Pepper,  Bay Leaves, and Beef Broth.  Shortly before everything is done you will need Chicken Broth, Frozen Peas, and Flour.

Cut your veggies into bite sized chops.  No need to be fussy about the chops..this adds a bit of rustic to the stew toss in your Crock Pot.  Brown your beef with a little Canola Oil and add that to your Crock Pot.  Then toss in the canned Tomatoes, Beef Broth, Bay Leaves, Italian Seasoning, and Salt & Pepper.  Mix everything together well.  Put the lid on the pot and cook for 1 1/2 hours on High and then for another 7 1/2 hours on Low.

About 20 minutes before serving place the Flour and Chicken Broth in a bowl and whisk together well.  Add that and the frozen Peas (no need to thaw) to the Crock Pot and stir well.  Put the lid back on and continue cooking on Low.

Enjoy! 

Easy Crock Pot Beef Stew Recipe

2 Lbs Beef stew meat, cut into 1 inch chunks and trimmed of fat
1 TBSP Canola Oil
2 Medium Onions, chopped into large bits
2 Celery, roughly chopped
4 Carrots, roughly chopped
10 Red Potatoes cut into Fourths
1 28 oz can Chopped Tomatoes
2 tsp Italian Seasoning
2 14.5 oz Cans Beef Broth
2 Bay Leaves
Salt & Pepper to taste
1/2 C Whole Wheat Flour
1/2 C Chicken Broth

Warm a large skillet over medium heat and add in the Canola Oil.  Going in batches, season the Beef with a little Salt & Pepper, and  brown the Beef on all sides.  Place the Beef on a plate as you go.

Add the Chopped Veggies into the Crock Pot along with the Beef Broth, canned Tomatoes, Italian Seasoning, Salt & Pepper, Bay Leaves, and the Browned Beef along with any juices on the plate.  Stir everything together really well.  Set the Crock Pot to High, cover with the lid and cook for 1 1/2 hours.

Then set the Crock Pot to Low and cook another 7 1/2 Hours.

When there is about 20 minutes of cooking time left, Grab the Flour and Chicken Broth and whisk them together well.  Add to the Crock Pot along with the frozen Peas and stir it up.  Place the lid back on and finish the cooking.

Remove the Bay Leaves and Enjoy!