October 2014 archive

S’more Cookies

This past weekend was my church’s Trunk or Treat party.  It’s a tradition in our congregation to have a dinner of chili/soup, cornbread and dessert before the little ones trick or treat around the parking lot.  This year I signed up to bring a dessert and didn’t give it much thought until Saturday morning. I’m always on the ball like that. 😉 Reminiscing last week about seeing Peanut Butter Blossoms for the first time at a church party made me think that I wanted to bring something that the kids would see and have to try. I also needed something that didn’t take very long to make since I wasn’t going to have a chance to get started until the late afternoon.  As I looked though my recipes S’more Cookies by Jamie Cooks It Up!  jumped out at me.  I’ve made these a few times over the past couple of years and they were just what I was looking for.  In case your wondering, they went so fast that when people asked what I had brought and I told them, everyone had not even seen them.  Yeah, they’re a hit!


As I’ve made these cookies multiple, I’ve learned a few things.
1. Jamie wants you to carefully fold in the graham crumbs so that they are not fully incorporated.  I don’t really like them as much as this way as just mixing them in.
2. Break the Hershey bars into the individual rectangles before you freeze them.  They tend to have cleaner breaks this way.
3.  I’ve tried this with the marshmallows under the broiler so that they would get that golden brown look/taste.  This doesn’t work because the top of the cookie burns.  I’ve also made them without the chips.  I prefer them with the chocolate chips, but both ways are good.
4.  I’ve been making these for two years now and they always go fast.

S’more Cookies                                                                                Printable Recipe

Recipe adapted  from Jamie Cooks It Up! 
1 package graham crackers (9 full sized graham crackers)
6 T butter, melted
1 T sugar

1 C butter, softened
2 C brown sugar
2 eggs
2 T milk
2 t vanilla
1 t baking soda
2 t baking powder
1/2 t salt
3 1/2 C flour
2 1/2 C milk chocolate chips

24 large marshmallows
6 full size Hershey Bars-broken into rectangles and frozen  

1. Break the graham cracker crumbs up into pieces. Place them in a small food processor or blender and grind them into crumbs. No food processor? Do not dismay. You can crush your crackers into crumbs by placing them in a gallon sized zip loc bag, sealing the bag securely and then smashing the crumbs with a rolling pin.
2. To your crumbs add 6 T melted butter and 1 T sugar  Let the food processor grind all of the ingredients together nicely. If not using a food processor, place all three ingredients in a bowl and combine completely.  Set the crumbly mixture aside.
3. Place your softened butter and brown sugar into a large mixing bowl. Beat on medium speed until the ingredients are nicely creamed together, about 2 minutes. 
4. Add your eggs, milk and vanilla and mix for another 2 minutes. 
5. Add your baking soda, baking powder, salt and flour and mix until combined. 
Toss in your chocolate chips and mix yet again, just until the chips are evenly distributed.
6. Grab your graham cracker crumbs and pour them into the cookie dough. Mix in until completely combined.
7. Use a regular size cookie scoop (about 1 Tablespoon in size) to shape dough into balls; place them on a lightly sprayed cookie sheet and bake at 350 for about 6 minutes, or just until the cookies begin to crack.
8. While your cookies are in the oven, cut the large marshmallows in half. 
9. Press a marshmallow piece into the center of each hot cookie. Return the sheet to the oven and bake for about 1 1/2 more minutes allowing the marshmallows to puff up and get all wonderful and delicious. 
10. Remove the sheet from the oven. Let the cookies sit for about 2 minutes, then press one Hershey bar piece into the center of the marshmallow.
11. Remove the cookies from the sheet and allow them to finish cooling on a wire rack. 

Have fun trying! Anne

Sweet n’ Tart Grapes

A couple of weeks ago my friend Milana posted this picture of her prep work for her family’s meals for the week. She is doing the whole30 program. I was unfamiliar with this program so I looked it up here.  Basically it’s a 30 day program where you reset your body.  During that time you can have lots of veggies, some fruit, meat, nuts and seeds.  No grains, dairy or sugar.  It sounds like a great program and I think at some point I’d like to try it, but I’m not there right now.
Milana mentioned that she loves the grapes.  She said that they had lime and pink sea salt and that she and her kids devour them.  So, my interest was peaked.  Salt on grapes?  I had to try it.  So, I picked up the salt, limes and grapes, and I didn’t do anything with them.  I just let the kids eat them all because, I’ll admit it, I was nervous about eating salt on grapes.  It didn’t sound good, but I had to try it.  Their family had liked it so much.  So I bought some more grapes today, and made myself make them.  Here’s what I thought of them.


I liked them.  I love lime and the salt just enhances the flavor for me, it’s not something that I taste.  The rest of my family is not as into lime as I am.  I don’t feel like theirs is a fair opinion though because of their dislike for lime.  My husband could taste the salt right away.  He wasn’t a fan.
I loved them frozen.  Make them, pop them in the freezer for an hour.  So yummy!!
I used green grapes.  I think that red would have been even better because they are generally sweeter and would have more of a contrast.
If you love things that are sweet and tart, you need to try these!!

Sweet n’ Tart Grapes                                                                     Printable Recipe

4 C grapes- stems removed
1 Lime
1/2 t pink sea salt
Place grapes and salt in a Ziploc bag or container with lid.  Squeeze the juice of one lime over them. Shake bag or container to evenly distribute everything.  Place container in the refrigerator or freeze for minimum of 1 hr.  Take out and enjoy, and feel zero guilt!

Crock Pot Sausage & Cheese Tortellini

The crockpot.  Friend to so many.  Giver of time, and worry free days filled with the knowledge that there is a good, homemade meal waiting at the end of the day.  While I’m not a crockpot everyday girl, there are many times that using one is the only reassurance that Little Caesars’ is not going to be making an appearance at dinner.
Crockpot dinner recipes come in 3 basic forms: the overnighter, the all dayer, and the afternooner.  These titles are pretty self explanatory.  The first is a recipe that you start before you go to bed on the night before your meal.  The second is one that goes in at breakfast time and then is ready at dinner, and the third is one that you throw in around 1 or 2 o’clock in the afternoon and is ready for you by 6:00.
This recipe is in the 3rd category and it is a homerun!  I found this Crockpot Sausage & Cheese Tortellini on recipemothers.com.  In case you can’t already tell, I love it. :0)

This recipe is easy+ fast+ delicious = WINNER!!!!
It took me 6-8 minutes of prep time, at the most.  Can you make a dinner faster than that?
The hardest thing that I had to do in this recipe was brown the sausage, and I did that in the microwave.
Everyone loved it, as in all seven of us.(it’s a Halloween miracle)  My six year old asked if he could take it in his lunch the next day. (he’s never asked that before)
I only had 3.5 hrs to cook this and that was plenty of time.  It’s perfect for those days when you know that you’re not going to have time to do anything in the kitchen between 3-6.
Try it and let me know if you like it!

Crockpot Sausage & Cheese Tortellini                   Printable Recipe

adapted from Recipemothers
1 box of chicken broth (32 oz)
1 package of your favorite tortellini (18-20 oz)
1 lb spicy or sweet Italian sausage
2 cans diced tomatoes (seasoned with basil, garlic & oregano)
8 oz. cream cheese
Grated Parmesan Cheese for garnish
Place your sausage in a microwave safe dish and cook for 5 minutes.
Take your cream cheese and cut into about 1 inch cubes.
Open your tomato cans and broth box.
Take sausage out of the microwave and break it up into small pieces.  When fully cooked, place in crockpot.
Add the tortellini to your Crockpot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the crock in chunks.
Give your Crockpot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.  Cook on low for 3 1/2-4 hrs.
About an hour before serving, stir and turn up the heat to the highest temperature.  Leave the lid off.  This will help the sauce thicken.
Serve in bowls with grated Parmesan as a garnish.

Have fun trying! Anne

Fudgy Pumpkin Bars

Have you noticed a theme yet this week? I decided to make this Pumpkin Week and end with another tasty pumpkin treat. I wanted to end with a good one, so I turned to my pumpkin loving sister in law, Jeana for some help. She suggested these Fudgy Pumpkin Bars from Averie Cooks. She said that the glaze was divine, but there was something a little off in the bars for her. I looked at the recipe, tweaked it a little and here’s what I thought.

Jeana was dead on with the glaze. It is so delicious! As in, you get as much out as you can onto the bars and then run your finger through the bowl and lick to make sure not one single drop is wasted. The only problem I had with the glaze was that there needed to be more on the bars, so I’ve doubled the recipe from the original instructions.
If you’ve never browned butter before, here is a video to show you how to do it. It’s really easy. Just make sure and watch it so it doesn’t burn.  You may notice that the video says to use unsalted butter.  I never use unsalted butter for anything.  You’ll be fine using salted butter.
After looking over the recipe, I decided right way that these bars would good with toasted pecans and I’m so glad that I added them. They help to break up the texture of the bars and I love the flavor that they bring. Don’t leave them out!
How much did I like them you ask? Well, as I was cutting them for pictures, I cut off the edges and as I was arranging them I couldn’t help but cutting of pieces of the edge continuely and eating them. That’s normally a good indicator to me that I really like something. :0)
Pin this, make them right away and then give some away so you don’t eat the whole pan yourself!!Fudgy Pumpkin Bars                                                                Printable Recipe

adapted from Averie Cooks
1 C pecans, toasted and chopped
3/4 C white chocolate chips
1/2 C butter
1 large egg
1/2 C granulated sugar
2 t vanilla extract
1 C pumpkin puree
1 T pumpkin pie spice
1 t cinnamon
1 3/4 C all-purpose flour
pinch salt, optional and to taste
1/2 cup butter, browned
 2 heaping C confectioners’ sugar
2 t vanilla bean paste (or seeds from 1 large vanilla bean; 1 tablespoon vanilla extract may be substituted)
pinch salt, optional and to taste
1/4 cup cream or milk
  1. Directions:

    1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
    2. Bars –  Place pecans in a pie tin and cook for 5-7 minutes.  Remove from oven and set aside to cool.
    3. In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.  Whisk chocolate and butter to fully incorporate together.
    4. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugar, vanilla, and whisk until combined.
    5. Add the pumpkin, pumpkin pie spice, cinnamon, and whisk until combined.
    6. Add the flour, optional salt, and stir until just combined; don’t overmix.
    7. Gently fold in pecans with spatula.
    8. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
    9. Bake for about 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. In the last 10 minutes of baking, make the glaze.
    10. Glaze – Brown the butter. Cook butter over medium-high heat in a small saucepan until it’s amber to brown in color, about 5 minutes depending on pan size, but watch it closely so you don’t burn it. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
    11. Transfer butter, including brown bits at the bottom of the pan (they’re flavor powerhouses, keep them) from pan to large mixing bowl which stops any carryover cooking.
    12. Add the confectioners’ sugar, vanilla bean paste, optional salt, and slowly add the milk, whisking until smooth or beat with a handheld electric mixer. As necessary, add additional cream (or confectioners’ sugar) to reach desired glaze consistency. Glaze should be of medium thickness and easily pourable.
    13. Evenly pour glaze over bars (they don’t have to be cooled first), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
    14. Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Have fun trying! Anne

Pumpkin Chocolate Blossoms

I remember the first time that I had a Peanut Butter Blossom.  It was at a church Christmas party in Germany.  All of the moms brought goodies to share and looking at them I decided that the crown jewel had to be the ones with the Hershey’s Kiss.  I mean, it had a cookie and candy.  Could there be a better treat?  I wondered what lucky kids got to come home to wonderful cookies.  My mom only made normal cookies.  They were really good, but there was no candy involved.
Now, I realize, that these kids were not coming home from school to these cookies every week.  Moms only make cookies like this for parties or bake fairs. (If you are a mom that makes these for fun, Congratulations!  You win.  You are the coolest mom.)

Anyway, as you can see I still hold the Peanut Butter Blossom in a little bit of reverence.  I know the status elevation that can come with bringing them to a gathering with children, and let’s face it, adults love them too.  Now imagine being able to do that with a new blossom, especially made for fall.  That is the thought that went through my head when I saw these Pumpkin Spice Blossoms on Bakergirl. 
It became my mission to try making them.  I’m not going to lie, finding the Pumpkin Spice Kisses was a little bit hard and I almost gave up, but I prevailed and here is what I thought after making them.


I tried one of the Pumpkin Spice Kisses by itself, and they aren’t very good.  They are all spice and no pumpkin.  If you choose to eat them straight out of the bag, you have been warned.
The cookie from Bakergirl is really good.  It’s good with the kiss, but it would also be really good on it’s own.  I would call it a Cinnamon Spice Cookie.  I’m not including her recipe for it here, but click on this link to be able to make the cookies.
I liked the idea Kerry (Bakergirl) had to gently press the cookies right after they come out of the oven with a spatula.  I did this on half and left the other half alone, and I liked the look of the ones that had been pressed better.
After making the Pumpkin Spice Blossoms I was underwhelmed by the monochromatic look that they had.  I thought about it and decided to try making a chocolate blossom to go with the orange kisses.  I thought they turned out looking very good and perfect for Halloween.
I added a little bit of cinnamon to the chocolate cookies to better compliment the Pumpkin Spice Kiss.  I had a few people taste test both cookies and the chocolate was the clear winner.
I think that this would also be perfect with Candy Cane Kisses at Christmas time.  I would omit the cinnamon and add mint extract if I was doing that.
I guarantee that if you bring these to your next fall celebration, you will be a hit!

Pumpkin Chocolate Blossoms                                Printable Recipe

1/2 C butter, softened
1 1/2 C granulated sugar
1 t vanilla
2 large eggs
2 1/2 C all-purpose flour
1/2 C cocoa
1 t baking powder
1/2 t salt
1/2 t cinnamon
1 teaspoon ground nutmeg
1 package Hershey’s Pumpkin Spice Kisses
1/2 cup granulated sugar, for rolling cookies in
Preheat oven to 375°F. Grease baking sheet.
Unwrap pumpkin spice Kisses and place them in a small bowl in the freezer until ready to use. Place 1/2 cup granulated sugar in a bowl for rolling cookies in; set aside.
In a large bowl, cream together the butter and sugar until smooth. Add vanilla and eggs and beat until light and fluffy.
Add the flour, cocoa, baking powder, cinnamon, and salt. Mix until just combined. If dough is crumbly and not coming together, add 1 tablespoon of milk.
Scoop dough into 1 tablespoon-sized balls, roll in sugar, and place on baking sheet. Bake for 7-8 minutes, or until done.
Remove from oven, flatten just slightly with the back of a spatula and allow to cool three minutes. Gently push a frozen pumpkin spice kiss into the center. The Kisses will get shiny and start to melt after a few minutes… If they look like you need to be concerned about them changing shape, pop the tray of cookies into the refrigerator or freezer.

Have fun trying! Anne

Pumpkin Waffles with Buttermilk Syrup

I am amazed that it is already half way through October and I have not posted a pumpkin recipe yet.  Like many others, I love pumpkin and look forward every year to the beginning of September when I feel like it ‘s OK to finally start making the pumpkin recipes.  Pumpkin recipes have to be just right for me.  I can’t even count how many recipes with pumpkin that I’ve tried over the years, only to be very disappointed.  The thing about pumpkin is that the spices have to be just right; and what’s the right spice combo for pie is completely different for cookies, and different again for bread.
For my first pumpkin post I didn’t want to use just an OK recipe, or review one that I tried, but wasn’t that impressed with, so I decided to share with you a tried and true recipe that we have every year.  I got this from my sister years ago and if you’re a pumpkin lover, it’s a must for your pumpkin repertoire.

Pumpkin waffles for breakfast just start the day off right.  They are also great for brinner
(breakfast for dinner).
When making them I don’t like to dirty three bowls (one for the wet ingredients, one for the dry, and one for the egg whites).  I will mix the wet ingredients, then place a strainer over the bowl, as shown in this picture, sift the dry ingredients together into the wet ingredients, and then whisk them all together.  This will be very thick, but don’t worry.  Once you fold in the egg whites, it will lighten up a lot.
The buttermilk syrup for these waffles is Amazing!!  Sometimes when I have leftover syrup I just look around for things that I can dip in it.  I can’t let any of it go to waste. 😉
Don’t limit yourself to only having buttermilk syrup with pumpkin waffles.  You can have it with regular waffles, pancakes, French toast, crepes, let your imagination run wild!
Happy Fall Ya’ll!

Pumpkin Waffles                                                                  Printable Recipe

4 egg yolks (save whites)
1 c. pumpkin
1 Tbsp. vanilla
1 ½ c. milk
¾ c. melted margarine
Sift together and add to wet ingredients:
2 c. flour 2 Tbsp. baking powder
2 Tbsp. cinnamon
1 Tbsp. sugar
½ tsp. nutmeg
¼ tsp. salt

Then beat 4 egg whites until stiff peaks form and fold them into the batter.
Cook in waffle iron.

Buttermilk Syrup                                                           Printable Recipe

1/2 C butter
1 C sugar
1 C buttermilk
1 T vanilla
1 T corn syrup
1/2 t baking soda
Bring first 5 ingredients to a boil.  Add baking soda.  Boil for 10 seconds then remove from heat immediately to avoid syrup boiling over the pan.  Serve over pumpkin waffles, pancakes, French toast, or anything else that you want to make taste incredibly decadent and wonderful.

Have fun trying! Anne

Chocolate Cheesecake Dip

I love my bookclub.  It’s so low pressure.  Read the book if you want, if you don’t get to it, come anyway.  Bring a treat to share if you want, but if you don’t have time, no big deal, come without one.  In today’s busy world, sometimes you need something that doesn’t make you feel bad if you can’t do it all.  I normally like to bring a treat because I love a good excuse to try something new.  Sometimes making something new works out wonderfully and other times it doesn’t; and then there are the times that it does, and it doesn’t.  This dip was one of those times.  I had found this Peanut Butter Brownie Batter Dip on Crazy for Crust.  Now, you need to understand that brownies are one of my great weaknesses.  If left alone with a pan, over the course of a day, I can easily go through…let’s just say more than I’m willing to admit, one tiny sliver at a time.  So the title “Peanut Butter Brownie Batter” got me right away.  Here’s what I’ve concluded after making it.

I was super disappointed in this dip at first.  The chocolate does not taste anything like a brownie.

I took it to my bookclub anyway, just to get their opinions, and they loved it.  The reason, I concluded, is that they didn’t have any expectation of brownie taste for it.  As a chocolate dip, it is yummy.  It has a cream cheese taste and a little bit of a tang from the yogurt.

You’ll notice that I haven’t said anything about the peanut butter side.  That’s because it wasn’t my favorite.  It wasn’t bad, but it wasn’t that great either.  I think that I’ll try and find a better peanut butter dip to use in the future.  I’ll keep you posted on what I find.

The dip called for using a homemade brownie mix.  Yeah, that didn’t happen.  I used a Pillsbury brownie mix.  I don’t think that would have made any difference on the brownie flavor.

I tried graham sticks, pretzel crisps, and Oreos with this dip and by far the best is the Oreos.  The dip isn’t sweet enough for the whole “sweet n salty” thing with the pretzels, and the grahams were OK, but didn’t bring anything to the party.  I think that bananas would be delicious with it, but I didn’t get a chance to try them.

When I make it again, I think I will use Cool Whip in place of the vanilla yogurt.  I liked it, but it felt like the yogurt and the cream cheese were competing too much.
Let me know what you try with this yummy chocolate dip!

Chocolate Cheesecake Dip                                                       Printable Recipe


4 ounces cream cheese, room temperature
1 teaspoons vanilla extract
1/2 cup Cool Whip or vanilla yogurt
1 cup brownie mix
Mini chocolate chips for garnish, if desired
Dippers: Oreos, graham crackers, mini cookies, apples, bananas, etc
Place 4 ounces of cream cheese in a mixing bowl and beat with electric mixer until smooth. Mix in the brownie mix and 1 teaspoon vanilla. (Do this slow so you don’t wear the mix!) Mix until smooth. Stir in 1/2 cup yogurt or cool whip.

Have fun trying! Anne

Magic Scratch Remover?

My kitchen table is a scratched up mess.  There, now you know.  After using it daily for the last 8 years, it’s showing it’s wear.  I know that what I really need to do is go to the effort to sand it down and restain it, but I was really hoping that there was a quicker/easier solution out there.  I found this wood cleaner tip on Lily & Thistle and since it used things that I had around my house and looked like it wouldn’t take much time, I decided to give it a try.  It didn’t work, and it did.  Let me explain.

Kitchen Table Before and After

The directions say to mix 3/4 oil with 1/4 C vinegar.  Mix together, dip a rag in and wipe on wood.  Easy enough.
If you do try this, I don’t think that you would ever need this amount of this mixture.  I’d start with 3 T oil and 1 T vinegar and go from there.  A little goes a long way.
I tried it first on my kitchen table.  It shined it up well enough, but did not do too much for the scratches. So much for the lazy way out. 😉
I did notice that in her example and in the examples that she linked to, they all used antique furniture.  I have an antique desk in my room that I decided to give it a shot on.  As you can see in the before and after picture, it worked magically on the desk.  I have concluded that the wood needs to not have an “artificial stain” on it, but just be the wood’s natural color for this to work.
This is perfect if you have a great yard sale find, old furniture that you’ve inherited, or a piece of Amish furniture that needs some sprucing up.

Have fun trying! Anne

Sweet & Sticky Baked Chicken Drumsticks

Drumsticks.  I would venture to say that 95% of all kids love them.  They are food that comes with a handle!  Whenever I make a roast chicken, everyone fights over them. No matter how much I make them, my kids can’t get enough.  Consequently, I’m always on the lookout for new ways to make them.  I found this recipe on The Nice Chef for Sweet & Sticky Chicken drumsticks and decided to try it.  I’ve made it a couple of times now and here is what I learned.

The first time I made them, I left the skins on and the second time I took them off.  I think taking it off is the way to go.  This way the marinade soaks directly into the meat giving the meat more flavor. Even though not having the skin on the drumstick makes the meat drier, the dark meat of a drumstick is moist enough to handle it. Here’s a video of how to quickly and easily remove the skin.
I always forget that this has to be started the night before or first thing in the morning, so don’t forget that this is not a last minute recipe!
I thought that the sauce never really thickened up, even after boiling for 15 minutes.  There just was too much liquid.  I added in 2 Tablespoon cornstarch before I heated the sauce the second time and this seemed to fix the problem.  Make sure and add the cornstarch to cool liquid.  If added to hot liquid, it will lump.
The sesame seeds and green onion add a fun texture and a little pop of flavor, but if you don’t have them this recipe will still be great.  Just serve it without them, and no one will be the wiser.
We really enjoyed this Asian spin on drumsticks and enjoy having the left over sauce on rice. 


Sweet & Sticky Baked Chicken Drumsticks                                                                                          Printable Recipe

Recipe from The Nice Chef
adapted by AnneOpinion
1/4 C balsamic vinegar
1/4 C honey
1/4 C brown sugar
2 T soy sauce
3 cloves minced garlic
1 T fresh minced ginger
1/2 t pepper
14 drumsticks, about 4 lbs
1 T sesame seeds
1 green onion, cut into small circles


Remove the skin from the drumsticks.  In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.
Preheat oven to 400°F. Line a rimmed baking sheet with foil.
Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
While the chicken is baking, place the leftover marinade in a small saucepan. Add 2 T cornstarch and whisk before heating.  Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.
Coat the drumsticks one last time and sprinkle with sesame seeds and green onion. Serve immediately

Have fun trying! Anne

Chicken Parmesan Crescents

Friday night dinners at my house are all about simple.  It’s the start of my weekend too and I’m tired from the week!  Quick, easy, and something that will get no complaints is generally the goal.  This means that a lot of the time I just go and pick up pizza (remember quick, easy and no complaints). When I do make Friday night dinner, I have a few recipes that fit these guidelines too.  Chicken Parmesan Crescents is one of them.  I have found this recipe from Six Sister Stuff fits the bill perfectly, after I made a few small changes.

I normally double this recipe for my family and never have any leftovers.
The kids love it because they can pick them up to eat them.  Yay finger foods!
I have tried this with chicken patties and breaded chicken tenders.  Both need to be cut in half.  We liked the tenders better.
The original recipe had you heat up the sauce and after doing that the first time I decided it was a pain, dirtied an extra pan, and was unnecessary.
I normally use spaghetti sauce, but the last time I made this I was out, so I mixed tomato sauce with garlic bread seasoning.  Both work great.
The original recipe called for brushing butter on the top, but crescents already have so much grease, I omitted that.

Chicken Parmesan Crescents                                                 Printable Recipe

Adapted from Six Sisters Stuff
8 chicken strips, or 4 breaded chicken tenders, fully cooked
1 (8 ounce) can refrigerated crescent rolls
8 slices mozzarella cheese
1 (24 ounce) jar spaghetti sauce or 8 oz tomato sauce, 1 T garlic bread seasoning, 2 T water
Garlic Bread Seasoning
Cook chicken according to package directions.  Preheat oven to 375 degrees.  Separate crescent rolls into 8 triangles.  Pat down each triangle making it a little bit bigger.  Place one slice of cheese on the wide end of each crescent roll.  Dip cooked chicken strips in spaghetti sauce so they are completely covered.  Scrape off any excess with the back of a spoon. Place dipped chicken strips on top of cheese and roll up crescent rolls.  Place rolls on an ungreased baking sheet.  Sprinkle with Garlic Bread Seasoning.  Bake for 15 minutes, or until golden brown.

Have fun trying! Anne

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