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Broccoli Cheddar Chicken Braid.  This is a great recipe! I used puff pastry sheets, boiled the chicken, added some mushrooms and fresh herbs and had just this for lunch! Fantastic!!!

Broccoli Cheddar Chicken Braid

Broccoli Cheddar Chicken Braid. This is a great recipe! I used puff pastry sheets, boiled the chicken, added some mushrooms and fresh herbs and had just this for lunch! Fantastic!!!

Overnight Sausage and Egg Casserole - made this for our Christmas Breakfast at church and it was a hit!  Super good!

Overnight Sausage and Egg Casserole

Overnight Sausage and Egg Casserole - made this for our Christmas Breakfast at church and it was a hit! Super good!

Quick Buffalo Chicken Pizza-   Heat oven to 400 Unroll one of those Pillsbury tube pizza crusts lay it on a lightly GREASED cookie sheet Pre bake crust for 8minMix up 3/4 c wing sauce  and 2 c of leftover cooked cooked chicken     spoon it over the crust     sprinkle on 2 c of shredded cheese(we use a mix of cheddar & mozzarella)     then sprinkle on some sliced green onion(opt)     Toss in the oven and bake off another 10 min.

Quick Buffalo Chicken Pizza- Heat oven to 400 Unroll one of those Pillsbury tube pizza crusts lay it on a lightly GREASED cookie sheet Pre bake crust for 8minMix up 3/4 c wing sauce and 2 c of leftover cooked cooked chicken spoon it over the crust sprinkle on 2 c of shredded cheese(we use a mix of cheddar & mozzarella) then sprinkle on some sliced green onion(opt) Toss in the oven and bake off another 10 min.

MINI MEATLOAF MUFFINS --   1⅔ to 1¾	pounds ground sirloin 1	medium onion, cut into chunks 2	ribs celery from the heart of the stalk, cut into 2-inch pieces 1	green bell pepper 1	large egg plus a splash of milk, beaten 1	cup plain bread crumbs 2	tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1	cup smoky barbecue sauce ½	cup tomato salsa 1	tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil

Muffin Pan Meatloaf

MINI MEATLOAF MUFFINS -- 1⅔ to 1¾ pounds ground sirloin 1 medium onion, cut into chunks 2 ribs celery from the heart of the stalk, cut into 2-inch pieces 1 green bell pepper 1 large egg plus a splash of milk, beaten 1 cup plain bread crumbs 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 cup smoky barbecue sauce ½ cup tomato salsa 1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil

Martha's Recipe Cabinet: Pork Chops & French Fried Onions: Excellent!. Very easy, very moist yet crunchy. Maybe a little less mustard. I wish it would say how thick the pork chops should be. I baked mine about 30 min. I would make them again.

Martha's Recipe Cabinet: Pork Chops & French Fried Onions: Excellent!. Very easy, very moist yet crunchy. Maybe a little less mustard. I wish it would say how thick the pork chops should be. I baked mine about 30 min. I would make them again.

Chicken breasts stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce. Sure to become a family favorite.

Chicken breasts stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce. Sure to become a family favorite.

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