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Lately I have been on the search for new {to me} recipes and I have found some mighty tasty recipes on other people’s blogs.  So I thought I would share the love and post one of our favorite recipes.  This chicken ring recipe is on a regular rotation here at our house.  Make it for our family and you’ll see why!   It is super tasty and makes great leftovers {and I hate leftovers}.


2 large chicken breasts, cooked and chopped

2 packages of crescent rolls

1/3 cup of mayo

2 tbsp of dijon mustard

1 cup of shredded mozzarella cheese

2 cloves of garlic, minced

several green onions, chopped

5 pieces of bacon, cooked and chopped. {I use turkey bacon but you could also use bacon bits}

Pre-heat oven to 375°.  Unroll your crescent rolls and place on your baking stone/sheet with the wider ends touching. See picture below. Your crescent rolls will form a sun!


Place a scoop {I literally use an ice cream scoop sometimes} of the chicken mixture in the center of the wide part of the crescent roll.


Take the skinny end of each crescent roll and fold it over the top of the chicken mixture.  Tuck the end underneath the wide portion of the crescent roll.



When you are done your chicken ring will look like this.


I add a few pieces of shredded cheese to the top of each crescent roll.  You can never have too much cheese!


Bake at 375° for about 20 minutes or until the crescent rolls are done.


Dig in and enjoy!


I have a major sweet tooth so when my SIL told me about her brunch cheesecake I was excited!!  Who wouldn’t love having dessert for breakfast?


2 packages of  LARGE crescent rolls

2 8oz. packages of plain cream cheese

1 egg

3/4 C of sugar

a sprinkle of cinnamon

♦ Place one package of crescent rolls in the bottom of a 9×13 pan.  Lay the rolls side by side until you have formed one large rectangle that covers the bottom of your dish.  Pinch together the seams where the crescent rolls meet. {You may end up with a one extra crescent roll.  That’s ok!  Save it in case you need to use it on your top layer.}

♦With a mixer, beat the cream cheese, egg, and sugar until blended.

♦Spread cream cheese mixture over your layer of crescent rolls.

♦Roll out your second package of rolls onto of the cream cheese layer making sure you cover all of the cream cheese.  If you have any gaps or holes break off pieces of your extra crescent roll to to fill in where needed.

♦Sprinkle the top layer of crescent rolls with cinnamon.

♦Bake at 350° for 30 minutes.

♦Dig in and enjoy!!

This is one of my family’s all time favorite recipes.  I LOVE this meal because it is so easy to make {like crock-pot easy!} and it is soooo tasty.


3lb roast

2 cans of beef broth

1/2 cup of water

1/2 cup of soy sauce

1 tsp of thyme

1 tsp of rosemary

1 bay leaf

2 cloves of garlic, minced

5 peppercorns


Combine all ingredients in a crockpot and cook on low until meat is tender {about 5-7 hours}.  About an hour before you plan to serve your sandwiches take out enough liquid for your dipping sauce.  Make sure to strain out the bay leaf and peppercorns! Cool your aus jus in the fridge and then remove right before serving. You will need  to skim off the thin layer of fat that will have formed on top {thus the reason for cooling it in the fridge!!}

Place shredded roast meat on a hoagie and top with a few slices of swiss.  I like to toast mine in the toaster oven to get the cheese all nice and melted.  Heat aus jus and serve with your sandwiches.


{Thanks Bethany for sharing this awesome recipe with me and for letting me share it on my blog}


Welcome to my little corner of the world. Nothing too serious here for you to read about. Just the comings and goings of my day to day life. I blog about the trials of being a military wife, tales of my role as “Mommy Dear”, recipes I love, my DIY projects, and our home renovations. Happy reading!