January 16, 2017

Breakfast Kolaches

I am a HUGE breakfast person.  I cannot start my day unless I have had something to eat for breakfast.  Sometimes it might just be a piece of wheat toast or a bowl of oatmeal, but my ultimate breakfast is something with eggs and meat.  So, I guess you could say these Breakfast Kolaches are one of my ultimate breakfast dishes, because they are stuffed with eggs, cheese and THREE different kinds of meat.

Imagine a soft and buttery roll stuffed with eggs, sausage, bacon, ham, cheese and a little green onion.  These pillowy puffs of yumminess will satisfy your hunger and will help you start your day energized and ready to go.

You can always cook the sausage and bacon the night before and then in the morning all you have to do is cook the eggs, stuff the rolls and bake.  Super easy.  They are perfect to grab and go.  No plate or utensils are needed.

Let me show you how easy these are to make . . .
First, get your ingredients ready.  You will need 6 thawed Rhodes Dinner Rolls, eggs, cooked sausage, bacon and ham, salt, pepper, grated Cheddar cheese, a little chopped green onion and some butter.
Spray your counter lightly with cooking spray and press each thawed roll into a 5-6 inch circle.  Cover with plastic wrap while you prepare the filling.
Scramble together the eggs, meats, onion and cheese until moist, but not runny.  Season with salt and pepper, to taste.  Cool slightly.  You don't want to add hot filling to your roll dough.  
After filling has cooled slightly, remove plastic wrap from dough circles and place about 1/3 cup of filling on top of each one.  
Brush edge of circles with a little water to help seal.  Then, pull one side of dough over filling and then the opposite side over and press to seal.  
Then, fold one end over and then the last one.  Pinch together to help seal.  Place seam-side down on greased baking sheet.  Bake in preheated oven until golden brown.  Remove from oven and brush with melted butter.  Serve.  

I am sharing this delicious breakfast recipe over at the Rhodes Blog today.  Click HERE to get this fabulous RECIPE.

This post was sponsored by Rhodes Bread and the recipe was provided to me by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love. 





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January 8, 2017

Banana Parfaits with Granola Crumble

Crunchy granola, creamy bananas, thick pudding and pillowy whipped topping are layered into parfait glasses (or jars) to create a quick and easy dessert.

These banana parfaits are delicious.  They are a perfect snack for a week night or even movie night.  The fresh bananas make you think you are eating a homemade treat and you won't be thinking about boxed pudding mix.

They are great when eaten right when they are made, but I also like them after the granola has softened a bit.  It's a great combination of flavors and textures and a treat that the whole family will love.

Banana Parfaits with Granola Crumble
adapted from: Bobby Deen
(Printable Recipe)

1 (3.4 oz.) box instant vanilla pudding
2 c. 1% milk
1 c. lite frozen whipped topping, thawed
1 c. low-fat granola
2 large bananas, sliced

In a medium bowl, whisk together the dry pudding mix and the milk until well combined.  Refrigerate until set; about 5 minutes.  Place two Tablespoons of granola into the bottom of each of four parfait glasses.  Top each with a little pudding, some banana slices and some whipped topping.  Then repeat with another layer of one Tablespoon of granola, a little pudding, some banana slices and some whipped topping.  Garnish with a little more granola on top and serve.  Serves: 4.  

Note: if you want to make these a little bit in advance, give the bananas a little spritz of lemon or pineapple juice to keep them from browning. 





January 1, 2017

Slow Cooker Buffalo Chicken Lettuce Wraps and Skinnytaste Cookbook Review


Hello, 2017!  What a year 2016 was and I know 2017 will be even better.  Thanks to all of you for coming back and reading this little blog of mine.

Of course we need to start the year off with a healthy recipe and this is an amazing healthy recipe that I know you will love.

I crave these lettuce wraps all the time.  They taste incredible and I really really like them.  Crisp lettuce leaves are filled with tender buffalo shredded chicken, crunchy carrots and celery and a creamy bleu cheese dressing.   

The chicken ingredients are so simple, but the flavor is so good.  The bleu-cheese dressing is delicious and I plan on using this for my new go-to bleu cheese dressing.
These lettuce wraps came from Skinnytaste Fast and Slow, by Gina Homolka.  This healthy cookbook will come in handy this time of year when I am trying to eat healthier.

This book is filled with 140 recipes that are divided into 11 sections from Healthy Mornings, Zoodles, Squashta, Pasta and Sauce, Meat Lover Mains, Meatless Mains, The Sweeter Side and more.  Each recipe includes nutritional information, so you know exactly what you are eating and each recipe has a "Recipe Key" which will let you know if it's quick, vegetarian, gluten-free, dairy-free, freezer-friendly and if it's made in a pressure cooker or a slow cooker.
The recipes are unique to me and most of which I have never seen in other healthy cookbooks, like Slow Cooker Goulash with Sauerkraut, Pizza-Stuffed Chicken Roll-Ups, Butternut Squash Noodles with Pancetta and Poached Egg and Slow Cooker Chocolate Swirl Banana Bread.  Most recipes are loaded with vegetables (which I love).  These recipes are all well-written, the layout of the book is easy to read and the photographs are beautiful (almost every recipe has a photo).

Some of the recipes I can't wait to try are: Cauliflower "Fried Rice",  Slow Cooker Indian Chicken and Peas, Santa Fe Turkey Egg Rolls with Avocado Ranch Sauce, Chicken and Zucchini Noodles with Black Bean Sauce, Slow Cooker Banh Mi Rice Bowls and Egg Rolls Bowls.

Overall, if you want to be introduced to some new healthy recipes, then you will probably like this cookbook.  

I received this book from Blogging for Books for the purpose of this review.  However, all opinions expressed herein are my own.

Slow Cooker Buffalo Chicken Lettuce Wraps
adapted from: Skinnytaste
(Printable Recipe)

1 1/2 Lbs. boneless, skinless chicken breasts
1 medium celery stalk
1/2 medium onion, chopped
1 garlic clove
2 c. low-sodium chicken broth
1/2 c. cayenne pepper sauce (such as Frank's RedHot Original)

Blue Cheese Dressing
6 Tbl. low-fat buttermilk
1/4 c. light mayonnaise
5 Tbl. crumbled blue cheese
2 Tbl. chopped scallion, white parts only
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. dried parsley flakes
1/8 tsp. kosher salt, or to taste
freshly ground black pepper, to taste

For Serving
12 outer lettuce leaves, such as green leaf, red leaf or iceberg
3/4 c. shredded carrots
3/4 c. 2-inch long celery matchsticks (from 2 large stalks)

For the chicken:  Add the chicken, celery, onion and garlic to a slow cooker.  Pour in enough broth until it almost covers the chicken.  Cover and cook on high for 2 hours or low for 4 hours, or until the chicken is cooked through.  Remove the chicken from the slow cooker and discard the liquid and vegetables.  Shred the chicken with 2 forks and return it to the slow cooker.  Add the hot sauce and cook on high for 30 minutes.

For the bleu cheese dressing:  Combine all ingredients in a medium bowl and stir until well combined.  Refrigerate until ready to serve.  

To serve: Put 2 lettuce leaves on each of 6 plates.  Place a generous 1/4 cup of chicken on each leaf, top with 1 Tablespoon shredded carrots, 1 Tablespoon celery and 1 Tablespoon of the dressing.  Serves: 6.

Per Serving: 2 wraps = 210 calories, 8.5 g. fat, 5 g. carbohydrate, 1.5 g. fiber, 27 g. protein

Jenn's Notes:  For the chicken, I used 2 celery stalks, garlic powder instead of 1 garlic clove and 1 (14.5 oz.) can of chicken broth instead of 2 cups.  I also added some of the cooking liquid back to the shredded to chicken so it was a little juicy.




December 30, 2016

My Top 10 Dessert Recipes of 2016


This might just be one of the best cakes ever.  It is DIVINE. 

#2 Better Than Anything Zucchini Poke Cake
I turned a classic cake into a zucchini version and guess what?  You will have no-clue there is zucchini hidden in there.  This cake is fantastic.  

#3 Red Velvet Sandwich Cookies with Cream Cheese Filling
A chewy red velvet cookie, made from scratch, sandwiched together with cream cheese frosting.  Totally delicious.   

#4 Triple Chocolate Crinkle Cookies
These cookies became a favorite after one bite.  They are so stinking easy to make and everyone raves about them.

#5 Peanut Butter Cocoa Krispie Treats
I could seriously eat the entire pan of these by myself.  The familiar texture of a rice krispie treat, but flavored with chocolate and peanut butter.  Super yummy.

#6 No-Bake Chocolate Eclair Dessert
Layers of graham crackers, fluffy pudding and rich chocolate.  Decadent and incredible.

#7 Swirled Mint Chip Brownies
I have always loved chocolate and mint together and these brownies are rich and super tasty.  Melted mint chips are swirled into homemade brownie batter and then baked to perfection.

#8 Cookie Butter Bars
These bars . . . I have been known to increase my exercise routine, just so I can eat these bars.  I think they are fabulous.

#9 Pineapple Cheesecake Cake
There are so many flavor possibilities with this base cake recipe.  This pineapple version is delicious and perfect for Spring or Summer. 

#10 Strawberry Cookies 'n Cream Cookies
A chewy strawberry cookie filled with creamy cookies 'n cream bars and white chocolate chips.  These are always a huge hit.  


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