Snuggle Bread

My mom made this recipe for one of our family nights. Taste it once and you'll want to make it a family tradition!Trust me that it will melt in your mouth.

Ingredients
1 bag of frozen yeast dinner rolls (not the kind connected, they must be individual and the dough kind...not the "heat and serve" kind)
Heavy Cream
Real Butter
1 little box of Brown Sugar

Directions
-Grease pan
-Thaw rolls and set in pan to rise (according to directions on package)-make sure there is space between them b/c they will touch once they rise.
-Preheat oven according to instructions on package of rolls.
-Once rolls have risen, fill pan w/ heavy cream until covering the bottom half of the rolls (maybe a little more...the creamier the better).
-Melt one stick of butter and poor over the rolls and cream.
-Sprinkle brown sugar across top.
-Bake in oven according to instructions on package of rolls. Will probably need to bake a little longer than the time stated but bake until top of rolls are golden brown.
-Take rolls out of oven and separate them with a knife where they joined together.
-Take spoon and cover top of rolls w/ liquid in pan and between rolls.
-Sprinkle top w/ more brown sugar.
-Scoop liquid back over rolls so brown sugar will liquify.

When served hot, there is no way to describe these b/c they are THE BEST! As the sauce starts to cool, they are kind of a cross between a Krispy Kreme glazed doughnut and Moravian Sugar Cake. You can't really go wrong either way. Try it and let me know what you think!

Cost
Bag of rolls-$4ish
Heavy Cream-$2.99
Brown sugar-.99
Stick of Butter-.50
Total-$8.50ish (unless you go to Harris Teeter triples right now and use coups on the rolls, sugar and butter!)

Shrimp (or Scallop) Pasta

1/4 cup of olive oil
1 lb of shrimp (can substitute with scallops)
4 Large garlic cloves
1/2 tsp red pepper flakes (I use 1/4 for my kids)
1/2 cup of white wine dry (I actually didn't use this)
1 tsp salt
1/2 tsp black pepper
5 Tb butter
3/4 lb of angel hair pasta
parsley to taste and garnish

Begin cooking pasta

Saute shrimp (or scallops) over medium high heat in oil for 2 mins. Remove shrimp (or scallops) and add garlic, red pepper, wine, salt, pepper and cook on high heat for 1 min.
Add butter, melt and add shrimp

Drain pasta but keep some of the water

Mix pasta, shrimp, pasta water and parsley

Complements of Michelle Cherikos

Almond Tarts

So I had a few requests for these yummy treats. The recipe comes from my mother-in-law and they are a staple at family gatherings. I am not sure of the cost of the almond paste (also known as marzipan) since I get it in bulk.

1 stick of butter
1 C flour
3 oz. cream cheese

Filling:

1 C almond paste
2 small eggs
1 C sugar

Bake at 375 for 15-20 min.

Mix together first 3 ingredients. Make balls (24-28) and press into ungreased mini muffin tins. (Should look like little cups) I use my mixer for this part. Make sure not to over mix.

For filling: Mix ingredients together. I use my food processor for this part. Once mixed use small spoon and place into little muffin tins.

Cost: estimate

Minus the almond paste these treats run around $1.20 for a batch. I would estimate the almond paste at $8/lb. So, a cup would run around $4.

Print a copy of the Almond Tart recipe!

Yummy Sausage Croissants

Ingredients

• Mild or Hot sausage (0ne of each if making a larger portion)
  
• 1 pkg cream cheese
• 1 container of Pillsbury Crescent Rolls (2 containers if you double the sausage)
  
• egg white
• poppy seed

Directions

1. Cook the sausage and drain
2. Mix the sausage and cream cheese
3. Roll out the crescent dough into two big rectangles
4. Scoop the sausage/cream cheese mixture across center of each rectangle
5. Roll up dough over mixture and turn over so the seam is facing down
6. Brush egg white on top and sprinkle with poppy seed
7. Cook according to crescent roll directions
8. Let cool a little then slice (pizza cutter works great for slicing)
   

*I usually make the larger portion if preparing for a gathering
*There are other ways to arrange the croissant dough- ex. stuff the croissant triangles instead of making rectangles. Be creative if you'd like.
*This can be breakfast, brunch, or ANYTIME!

Get Yo' Man Chicken (Workin' the Deals!)

Today the recipe suggestions feature sale items. At Bi-lo chicken thighs are on sale for 99 cents a pound, cabbage is 99 cents, and onions are 99 cents. Sweet potatoes are on sale for 89 cents at Harris Teeter. Bacon is on sale everywhere. Sweet deal!!

These may push you out of your comfort zone - chicken thighs and cabbage are not staples around my house. But that's good for us, right? Don't fret too much over ingredients you don't have. I am not going out and buying celery seed. I've got some celery salt that's probably 10 years old, but it will do!

Get Yo' Man Chicken (recipe is from Food Network)

Ingredients

• 2 tablespoons olive oil
• 6 chicken thighs, skinless
• 1 teaspoons salt
• 1/2 teaspoons pepper
• 1 medium onion, sliced
• 1 cup chicken stock
• 1/2 cup white wine ( I recommend Sauvignon Blanc, not Chardonnay. Buy a bottle and freeze 1/2 cup portions in a baggie for future use) ((if you'd like to skip wine, substitute more chicken stock and add 2 Tb. vinegar))
  
• 1 (14.5-ounce) can crushed tomatoes in thick puree
• 1 teaspoon dried thyme
• 1/2 tablespoon dried rosemary
• 1 tablespoon lemon-pepper
• Hot buttered rice
• 2 tablespoons chopped fresh parsley leaves

Directions

Heat the oil in a 12-inch skillet over medium-high heat.

Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

Braised Cabbage and Carrots

Ingredients

• 1/2 large head green cabbage
• 4 slices extra-thick bacon, cut into 1-inch squares
• 1 cup water
• 2 tablespoons Smash Seasoning, recipe follows
• 1 (10-ounce) bag baby carrots
• Salt and freshly ground black pepper

Directions

Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.

In a large pot over medium heat, cook bacon halfway through. Cook's Note: It will release its fat and be lightly browned, but still moist.

Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. [To save an hour, place cabbage in a large bowl, cover with water, microwave for about 10 minutes, drain water and then add to bacon.]

Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.

Smash Seasoning:

• 1 teaspoon cayenne
• 1 teaspoon celery seed
• 1/2 tablespoon lemon pepper
• 1 tablespoon garlic powder

Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.

Orzo Goodness: Confetti Orzo Salad

Just trust me that this tasty, light, refreshing salad hits the spot. PERFECT for lunch, Spring, summer or pretty much any ole occassion AND a great way to get in those fresh veggies! It could be great for a whole meal if you put grilled chicken on top.

1 1/2 cups uncooked orzo
1 carrot, chopped
1 1/4 cups chopped red, green, or yellow bell pepper
1/2 cup peeled, seeded, and chopped cucumber (I used english cucumber from HT b/c they don't have seeds.)
1/4 cup thinly sliced green onions (Word to wise...use minimally or omit all together. I love green onions but it's just as good w/out them.)
1/4 cup chopped purple onion (DEFINITELY omit if you don't wanna smell for days!)
1/4 cup chopped fresh parsley (didn't use)
1/2 teaspoon grated lemon rind (didn't use)
3 tablespoons lemon juice
2 tablespoons white wine vinegar (I used 1/2 rice vinegar and 1/2 white cooking wine cuz that's what I had.)
3/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/3 cup olive oil

Preparation: Cook orzo according to package directions; drain. Rinse with cold water; drain.

Combine orzo, carrot, and next 5 ingredients; set aside.

Combine lemon rind, lemon juice, vinegar, salt, coarsely ground pepper, and minced garlic. Gradually whisk in oil. Pour over orzo mixture, tossing gently. Cover and keep chilled.

Approximate Cost:
Orzo- $1.39/box
Cucumber- .99
Carrot- .25
Green Pepper- 1.69 ea (on sale right now @ HT for 1.25)!
Lemon Juice- .50
Garlic- .50
Green Onion- .79
Total: $5.61ish (not including olive oil and white wine vinegar) for MUCHO servings~enough to feed a group!

Crock Pot Rotisserie-Style Chicken

--1 whole chicken, skinned (4-5 pounds)
--2 or 3 tsp kosher salt
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)

Directions.
--Skin the chicken and get rid of the neck and other stuff from the cavity.
--In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Place the bird breast-side down into the slow cooker.
--If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
--Do not add water.Cover and cook on high for 4-5 hours, or on low for 8.
The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Serve with veggies that are on sale and some homemade bread. Delicious!

Have leftovers? Try this:

Almond Chicken Salad (Recipe courtesy Paula Deen)
Ingredients
2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds
Directions:
Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds.

(Complements of Mindi Scerri)