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Orange Rolls

It's been ages since I've posted anything BUT, these are a must! So easy, so fast, and so yummy!

Orange Rolls

1/2 c. butter, melted
1/2 c. sugar
1 orange peel, grated
12-18 frozen Rhodes rolls

Combine melted butter, sugar, and grated orange peel. Dip rolls in butter mixture and place in muffin tin. Allow to raise 3 hours. Bake at 35o degrees until lightly browned.

Glaze:
1 c. powdered sugar
2 tbl. butter, softened
2 tbl. orange juice

Combine ingredients and frost warm rolls.

Devour!

Finger Sandwiches

We had a book club luncheon at my house recently, and Shelley made the yummiest sandwiches. My favorite were these...

Sandwich bread
Pesto
Avocado
Tomato
Mayo

Spread pesto on one side of bread, and toast on a griddle (pesto side down) until lightly toasted. Cut off crusts. To make sandwiches, lightly apply mayo to the inside of the bread and add thinly sliced tomatoes and avocado.

I have been craving these ever since!

Has it really been 6 months since I last posted?? Good thing I've got 10 years to finish Kylie's recipe book :). For the whole 3 people that read this blog, I could go on about all my excuses for being MIA, but I'll just skip that and get to a new favorite recipe (okay, I'll give one excuse, in the winter the sun goes down before we eat dinner and my cheap point and shoot camera doesn't do the food justice in unnatural light as you can tell with this picture...look past the bad picture and trust me on this one!)

Turkey Provolone Crepes

For the crepes:

1 ½ c milk
1 c flour
2 Tb sugar
1 Tb veg. oil
2 eggs

In a bowl combine milk, flour eggs, oil, and sugar. Beat until well mixed. Heat a lightly greased skillet over medium heat. Remove from heat. Pour in approx. ¼ C of batter; lift and tilt skillet to spread batter. Return to heat and cook until it starts to bubble then flip it over and cook until lightly browned.

For filling:
deli shaved turkey (go fresh, not the pre-packaged stuff)

provolone cheese, sliced

tomatoes, sliced

avacadoes, sliced

baby spinach leaves

cream cheese

ranch dressing

Spread half of the crepe with cream cheese then layer on ingredients and top with ranch. Fold the other half over and heat on skillet (flip and cook both sides) until cheese is melted. Mmmmmmm.

Olive Garden's Fettucini Alfredo

I'm not sure if this is really an Olive Garden original (I got the recipe from my friend Marisa), but whatever it is, it is YUM! I've tried so many different Alfredo recipes and I must say this is my favorite. Simple, bursting with flavor and not shy on the calories, a definite must for alfredo :)

1/2 C real butter
1 tsp fresh garlic
1 dash cayenne pepper
1 pint heavy whipping cream
2/3 cup fresh grated parmesan or romano cheese
salt and pepper to taste
1 lbs pasta
chopped fresh parsley for garnish (opt)
In a saucepan over medium-low heat, melt butter--add cream, garlic, and salt and peppers. Simmer for 20-30 minutes, stirring constantly until thickened. Remove sauce from heat and stir in cheese. Serve over hot pasta and seasoned grilled chicken.

Croissant Chicken Salad Sandwiches


I like it simple. In my opinion grapes, chicken and celery were never meant to share a recipe. I never liked chicken salad sandwiches until I found this recipe and now I can't get enough (and neither can my kids who share my same opinion about grapes mixed into the dinner dish)

3 chicken breasts,
1 10 ounce can artichoke hearts – drained 2 tsp. grated yellow onion or 1/4tsp onion powder
1 Tbl. lemon juice
1 tsp. dill weed (opt.)
1/4 c. mayo (light is fine)
1/4 c. sour cream

cook chicken in crockpot (with butter or broth) then use food chopper to finely shred. Add artichoke to chopper then combine all ingredients and serve on croissants.

Vegetable Minestrone Soup

3 T. olive oil
1 cup white onion, minced
1/2 cup zuchinni, chopped
1/2 cup frozen italian cut green beans
1/4 cup minced celery (optional)
4 t. minced garlic
4 cups vegetable broth
2 (15 oz.) cans red kidney beans, drained
2 (15 oz.) cans small white beans or great nothern beans, drained
1 (14 oz.) can diced tomatoes
1 small can tomato sauce
1/2 cup carrot, julienned or shredded
2 T. fresh minced parsley
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Heat olive oil over medium heat in large pot. Saute onion, celery, garlic, green beans, and zuchinni for 5 minutes or until onions are translucent. Add vegetable broth, drained tomatoes, tomato sauce, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes. Add spinach leaves and pasta and cook for another 20 minutes or until desired consistency.