Crescent Nut Delights

1/4     cup butter or margarine

1/3     cup packed brown sugar

1/2     cup chopped pecans

1/2     cup chopped walnuts

1/2     teaspoon ground cinnamon       

 Dash salt

1        tablespoon honey

1        tablespoon pure maple syrup

1 1/2    teaspoons imitation maple flavor

5        teaspoons all-purpose flour

1        can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2        tablespoons butter or margarine, melted

2        teaspoons cinnamon-sugar

• 1 Heat oven to 375°F. In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add brown sugar; cook 3 minutes, stirring constantly. Reduce heat to low. Add pecans, walnuts, cinnamon, salt, honey and maple syrup; mix well. Cook 3 minutes, stirring occasionally. Remove from heat; stir in maple flavor. Cool 15 minutes.
• 2 Sprinkle 3 teaspoons of the flour over work surface. If using crescent rolls: Unroll dough onto floured surface; press perforations to seal. Sprinkle with remaining 2 teaspoons flour. Roll to form 18x12-inch rectangle. If using dough sheet: Unroll dough onto floured surface. Sprinkle with remaining 2 teaspoons flour. Roll to form 18x12-inch rectangle.
• 3 Carefully spoon and spread pecan mixture evenly over 1 long side of dough in 4-inch-wide strip, spreading to within 1/2 inch of edges. Starting with topped side, carefully roll up dough. (There may be small breaks in dough.)
• 4 Spoon 1 tablespoon of the melted butter diagonally on ungreased large cookie sheet. Place filled roll, seam side down, over butter on cookie sheet. Pinch ends to seal. Gently flatten dough until 3 inches wide. Brush top and sides with remaining tablespoon melted butter. Sprinkle with cinnamon-sugar.
• 5 Bake 16 to 18 minutes or until golden brown. Cool 25 minutes. Cut lengthwise into 2 long pieces. Cut each half into 1-inch slices. Serve warm or cool.

Inside Out Lasagna

8 ounce(s) whole-wheat rotini or fusilli

1 tablespoon(s) extra-virgin olive oil

1 onion, chopped

3 clove(s) garlic, sliced

8 ounce(s) (about 3 1/2 cups) sliced white mushrooms

1/2 teaspoon(s) salt

1/4 teaspoon(s) freshly ground pepper

1 can(s) (14-ounce) diced tomatoes with Italian herbs

8 cup(s) baby spinach

1/2 teaspoon(s) crushed red pepper (optional)

3/4 cup(s) part-skim ricotta cheese

See More

---

Directions

1. Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt, and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
3. Add tomatoes, spinach, and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.
   

Sloppy Joe Casserole

1 lb. lean ground beef
1/2 cup sliced green onions
1 (15.5-oz.) can sloppy joe sandwich sauce
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, undrained
1 (6-oz.) can Pillsbury Golden Layers Refrigerated Buttermilk Biscuits

1. Heat oven to 375F. In large skillet, brown ground beef with onions; drain. Stir in sandwich sauce and corn. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally.
2. Spoon mixture into ungreased 1 to 1 1/2-quart casserole. Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching.
3. Bake at 375F. for 15 to 20 minutes or until biscuits are deep golden brown. 

Simply Parm Chicken

1/2 cup dried bread crumbs 1/2 cup grated Parmesan cheese 2 teaspoons Italian seasoning

1 egg, beaten 5 skinless, boneless chicken breasts

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
3.	Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven

Cheesy Quinoa Bites

• 2 cups cooked quinoa
• 2 large eggs
• 1 cup shredded carrot
• 2 stalks green onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/2 cup grated Parmesan cheese 
• 2 Tbs all-purpose flour
• 1/2 tsp seasoning salt
• 1/4 tsp freshly ground pepper

1.  Preheat oven to 350 degrees.
2.  Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3.  Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).  

4. Bake for 15-20 minutes.

Slow Cooker Goulash

2 lb Round Steak
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper 
2 TBL flour
1 1/2 tsp paprika
1 can crushed tomatoes
1/2 can water
1 cup sour cream
1 bag egg noodles 

Cut meat into bite size chunks. 
In bottom of slow cooker combine dry ingredients: onion powder, garlic powder, salt, pepper, flour, & paprika. 
Toss meat in slow cooker & stir to coat meat in dry mixture. 
Add crushed tomatoes & water. 
Stir well. 
Cover cook on high for 4 to 5 hrs. 
Stir in sour cream last 30 min of cooking. 
Serve over hot cooked egg noodles 

Baked Ziti

• • 1 lb dry ziti pasta
  • 1 onions, chopped
  • 1 lb lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream or ricotta cheese
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil; Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat; Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350F (175C).
4. Butter a 9x13 inch baking dish.
5. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture; Top with grated Parmesan cheese.
6. Bake for 30 minutes in the preheated oven, or until cheeses are melted.