Oreo Stuffed Crescents

Oreo Stuffed Crescents

Oreo Stuffed Crescents

I’m not sure I have ever mentioned this before, but I LOVE Pinterest!!!! I can get lost for hours, and hours!!! Those of you who love Pinterest, you know exactly what I mean!

Now, we all see these fabulous recipes, neat craft ideas, and all that Pinterest has to offer,but how much of it really works the way we see it………well these Oreo Stuffed Crescents did!!!! 

Now, I only have two complaints about Pinterest……1. I am never sure if I find a recipe and use it or parts of it, that I am giving credit to the right person for the idea/recipe and 2. I hate when you click on a recipe, and it goes to just a picture or something spammy!

Oreo Stuffed Crescents 1

I saw these Oreo Stuffed Crescents on Pinterest the other day and knew I had to try it. I picked it up from the food blog Oh Bite It ! I did put my own spin on it…….as much as you can with such a simple, but tasty idea. 

The Oreo Stuffed Crescents took just minutes to prepare, minutes to bake, and were soooooo good!

The next time you are looking for a quick to fix sweet treat, try our Oreo Stuffed Crescents…….ad some vanilla ice cream…..hmmm, heaven!!!

They were husband and brother in law approved!!!!

Oreo Stuffed Crescents Collage

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Oreo Stuffed Crescents

Oreo Stuffed Crescents

  • Author: Adapted from Oh Bite It!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 8 Oreo cookies
  • 1/2 cup miniature semisweet chocolate chips
  • 1/4 cup heavy cream

Instructions

  1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  2. Unroll dough; separate into 8 triangles. Place 1 cookie on wide end of each crescent. Fold dough up and over cookie and swirl around to completely cover the cookie, making sure all the seams are pinched and sealed. Place on parchment lined cookie sheet.
  3. Using a pastry brush, brush each crescent with the heavy cream and sprinkle tops with chocolate chips.
  4. Bake about 12 minutes or until puffy and light golden brown.

Keywords: oreo cookie, crescent dinner roll, bake, easy

 

Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

Kale is all the rage right now, and rightly so. It has crazy amounts of vitamins A, K, and C, and it’s packed with calcium. I must admit that I prefer spinach, and in a nutritional match up they are pretty equal. Although, spinach is a better source of iron, magnesium, and fiber. Be sure to buy either of these organic if possible. Leafy greens can be a sponge for any chemicals used in the growing process. Nutrition lesson over……..but look for our new page……coming soon, that will be all you wanted to know about nutrition, but were afraid to ask.

This recipe is hopefully….fingers crossed, just what my friend Michelle was looking for. She had a salad at a restaurant in Chicago and tried to replicate it but, wasn’t happy with the result. Now, Michelle is one of the best cooks I know, so if she couldn’t  come up with it I wasn’t sure I could either. But, I was willing to give it a try.

Michelle described what was in the salad and the ingredients were fairly simple. Kale, cabbage, mint, cilantro, parsley, and a peanut dressing. As I said before, I am not a huge fan of kale, but I tried a baby kale which I found to be a better taste. I will try this again with spinach. The dressing is where Michelle was stuck, so I hope my version…….peanut oil, rice wine vinegar, etc…….see recipe…..is the taste she was looking for.

Roasted Peanut Kale Salad 1

I added grilled chicken that I marinaded in the dressing for flavor, and and topped it with roasted peanuts. Both Tim and I really enjoyed it.

So, I hope my version of Roasted Peanut Kale Salad will be a close match for the restaurant salad……….let me know Michelle!

Roasted Peanut Kale Salad Collage

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Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

  • Author: Marty Boyd
  • Prep Time: 35 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Saute
  • Cuisine: American

Ingredients

Scale
  • Salad
  • 6 cups baby kale
  • 2 cups prepackaged cole slaw mix
  • 1/4 cup each fresh mint, cilantro, parsley chopped
  • 2 green onions sliced on the diagonal
  • 1/4 cup peanuts, toasted and chopped
  • 3/4 to 1 pound chicken tenders ( about 6 tenders)
  • Dressing
  • 3/4 cup Peanut oil
  • 1/4 cup rice wine vinegar
  • Juice of 2 lemons
  • 1 tablespoon honey
  • 
1 teaspoon garlic pepper
  • 
1 teaspoons salt
  • 1 teaspoon dry mustard
  • 1 teaspoon worchestershire sauce
  • 
2 tablespoons soy sauce
  • 
1/2 teaspoon sesame oil
  • 1 clove garlic minced

Instructions

  1. Whisk all the dressing ingredients together and set aside.
  2. Add 1/4 cup of the dressing to chicken tenders and marinade for 30 minutes (or more).
  3. Combine all ingredients for the salad, except the peanuts and set aside.
  4. Remove chicken from marinade, discarding any remaining marinade. Grill chicken tenders over medium high heat until cooked through. Remove from grill and cut into bite size chunks and let cool slightly.
  5. Add chicken and dressing to the kale cabbage mixture. Toss to coat adding dressing as desired.
  6. Plate and serve.
  7. Top with chopped peanuts and serve.

Notes

This recipe serves 2-4.

Keywords: kale, chicken, cole slaw mix, peanuts, salad

 

 

Chocolate Chip Stuffed Cinnamon Rolls

Chocolate Chip Stuffed Cinnamon Rolls 

Chocolate CHip Stuffed Cinnamon Rolls 1

Once again I tried something and it did not go as planned…….but, this time the result was marvelous !!!!

I saw in a Huffington Post blurb, a story about 2014 food trends. One of the items was from a blog called Dude Foods. On the blog Nick, who writes the blog, used canned cinnamon rolls and chocolate chip cookie dough to make these stuffed cinnamon rolls. In his recipe you unroll the cinnamon roll , roll out cookie dough to the same length and cut into strips. You then re-roll the cinnamon roll with the cookie dough inside and bake. Sounds easy right?

Well, leave it to me to buy the wrong kind of cinnamon rolls. I bought just the regular one that I think are biscuits with cinnamon topping. No way to unwrap them……..so, instead of scrapping the whole idea, since the chocolate chip cookie dough was in small squares (I bought the ready, already ones) , I figured I could make the cinnamon roll into a cup, put the cookie dough inside and bake…….it worked great. It was also a little easier to make the cup and just set the cookie dough inside as apposed to rolling out the dough…….sorry Nick!

So, I had set aside the icing, since I like a nice visual……..we are all into “food porn” at our house….lol. I put the icing into a plastic bag, cut the tip off,and made a nice little crosshatch pattern. You can just as easily ice them like you would a regular cinnamon roll.

They were really yummy. Tim and I had them with some ice cream for dessert…….because after all, isn’t dessert the whole point of a meal????

But, these would also be great for anytime you need a last minute treat. They took minutes to prepare, and about 15 minutes to bake.

So, they next time you need a quick to fix, take along treat, that requires only 2 ingredients………..try these Chocolate Chip Stuffed Cinnamon Rolls.

Chocolate Chip Stuffed Cinnamon Rolls

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Chocolate CHip Stuffed Cinnamon Rolls 1

Chocolate Chip Stuffed Cinnamon Rolls

  • Author: Adapted from Dude Foods
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 112.4oz package Pillsbury Cinnamon Rolls “Cinnabon” with icing (just the regular size not the
  • Grands)
  • 116 1/2 oz. package Toll House Chocolate Chip cookie dough.

Instructions

  1. Preheat oven to 375*
  2. Remove cinnamon roll (reserve the frosting cup that comes with the cinnamon rolls)and from their packages. Remove chocolate chip cookies from their package(you will have left over cookie dough).
  3. Form each cinnamon roll into a cup shape and place 1 piece of cookie dough in each cinnamon roll cup. Place on parchment lined cookie sheet.
  4. Bake for 15-17 minutes. Remove from oven and allow to cool for about 5 minutes. Drizzle the frosting from the cinnamon roll package over the stuffed cinnamon rolls. Enjoy!

Keywords: cinnamon rolls, cookie dough, bake, easy, quick