One thing I love about this recipe is that you can eat these buttery crescent rolls different ways. 1. You could just eat them as soon as they get out of the oven or serve them with a meal. 2. You could slice them open and make a sandwich with them. 3. You could take some of the dough, wrap up a little smokie with it and make pig in the blankets. No matter how you decide to eat these, you will love them! Buttery Crescent Rolls Ingredients: 1 1/2 Tbsp of Yeast 1/2 cup of Water 3/4 cup of Milk 2 Read More... [Continue Reading]
Baked Broccoli
October 30, 2013 by
One thing I'm very thankful for is that my kids love trees! Yes, they love broccoli and call them tiny little trees! It all happened when we were at a restaurant and my husband had some on his plate, he asked them would you like to try these tiny trees? Of course it was new and they wanted to try them! Ever since then they have always eaten broccoli. However, this momma doesn't like it as much as they do and so here comes a new recipe for you! The easiest baked broccoli you could ever make, with Read More... [Continue Reading]
Creamy Garlic and Parmesan Mashed Potatoes
October 15, 2013 by
Creamy Garlic and Parmesan Mashed Potatoes This recipe is brought to you from America's Test Kitchen Slow Cooker Revolution Volume 2: The Easy-Prep Edition INGREDIENTS: 3 pounds russet potatoes, peeled and cut into 1-inch pieces 3 cups water 4 garlic cloves, peeled Salt and pepper 3 tablespoons unsalted butter, melted 1 cup milk, warmed 1 cup grated Parmesan cheese Combine potatoes, water, garlic, and 1/2 teaspoon salt in slow cooker. Cover and cook until potatoes are tender, 4 to 5 hours Read More... [Continue Reading]
Honey-Rosemary Glazed Carrots
October 15, 2013 by
Honey-Rosemary Glazed Carrots This recipe is brought to you from America's Test Kitchen Slow Cooker Revolution Volume 2: The Easy-Prep Edition INGREDIENTS: 2 pounds carrots, peeled and sliced 1/4 inch thick on bias 3/4 cup water 2 teaspoons sugar Salt and pepper 3 tablespoons honey 1 tablespoon unsalted butter 1 teaspoon minced fresh rosemary Combine carrots, water, sugar, and 1/2 teaspoon salt in slow cooker. Cover and cook until carrots are tender, 5 to 6 hours on low or 3 to 4 hours on Read More... [Continue Reading]
