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postheadericon Honey Bun Cake

Cake Final

Guys, this is the best cake – I mean truly the best!!!!

I made this a couple of times and both times it went over really great! I’m not a cake person, never have been but I think that my horizons have just been broadened with this one. All the things a cake should be were captured in this recipe. It was moist, a hint of cinnamon, fluffy and just plain delish!!!!

Start with just a plan yellow cake mix, and add eggs, sour cream and canola oil. Mix it up.

Cake 1

Now in a seperate bowl, combine brown sugar and cinnamon.

Cake 2

In a prepared cake pan, 9×13 place half of the cake batter in the pan and then sprinkle with the brown sugar and cinnamon. Add the rest of the batter on top and smooth with a knife, gently using a figure 8.

Cake 3

Bake for about 40 minutes or until a toothpick comes out clean. While the cake is baking, combine powdered sugar, milk and vanilla. Then when the cake comes out of the oven, while it’s still hot and smells soooo good, pour that icing over the top of the cake and spread evenly. This is incredible when served warmed, but very good when cold too. Enjoy, we did!

Cake 5

This cake really rocks…..you really need to make this!

Cake Final

Honey Bun Cake
Adapted From The Country Cook

Ingredients:
1 box (18.25 Oz. Box) Yellow Cake Mix
4 Eggs
1 cup Sour Cream
¾ cup Vegetable Oil
1 cup Light Brown Sugar
3 teaspoons Cinnamon
2 cups Powdered Sugar
6 Tablespoons Milk
1 teaspoon Vanilla Extract

Directions:
Mix cake mix, eggs, sour cream and canola oil until well combined, can be slightly lumpy. In a separate bowl combine brown sugar and cinnamon. In a floured 13×9 cake pan, pour 1/2 of the cake batter in the pan and cover batter with the brown sugar and cinnamon mixture. Add the rest of the batter and bake at 350 degrees for about 40 minutes or until a toothpick comes out clean. While cake is baking, combine powdered sugar, milk and vanilla. Pour over warm cake, serve warm.

postheadericon Hashbrowned Potatoes in Cream

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This is probably one of the most clever ways to cook/fry some hash brown potatoes! Seriously, I had some doubts about this…..I mean who cooks potatoes in cream and then expects them to turn out perfectly browned and, well….ya know, hash browned?

These were incredible, and perfect! Now, my husband is every inch a meat and potatoes kind of guy and when I say fried potatoes, he really perks up. Maybe it’s the fact that he was born and raised in Idaho……hmmmmm, the potato gene?

Anyway…..these are not only incredible, but extremely easy to cook them.

Start by cutting up a couple of pounds of potatoes and then sprinkling on some kosher salt.

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Then add a cup of heavy cream – all in a non-stick skillet.

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Turn the burner on a medium low heat, when the potatoes come to a boil cover those babies and let them just get all happy in there for about 10 minutes.

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Now uncover the potatoes and continue to cook on a medium high heat, turning over with a spatula occasionally – about 10 to 15 minutes or until the liquid has been evaporated and the potatoes are well browned. Serve immediately.

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Hashbrowned Potatoes in Cream
From: Cooks Country

Ingredients:
2 lb russet potatoes, chopped in 1/2 inch cubes
1 1/2 tsp kosher salt
1 Cup heavy cream

Directions:
Place all ingredients in a non-stick skillet and cook on medium low heat until a slow boil, then cover and continue to cook for 10 minutes. Uncover and turn heat to medium high, continue to cook, turning occasionally with a spatula until all liquid has evaporated and potatoes have browned. Serve immediately.

postheadericon Chocolate Marshmallow Surpise Cookies

Cookie 5

I’m such an addict when it comes to finding new recipes to try out, and this one isn’t any exception. Thought I’d swing by and see what the girls at Our Best Bites have been doing, and there they had this cookie recipe posted. Well, this girl had to try it out and it was hit with everyone who had them. So figured I would post it on here for those who follow this website.

I’m making this recipe today for my granddaughter’s birthday party. And every party must contain a bit of chocolate, right?

Start with a chocolate cake mix and a mixer and add butter flavored shortening and eggs and mix until well combined.

Mmmm…..that’s what I call wonderful chocolate mess…

Cookie 1

Using a cookie dough scoop, drop onto a baking sheet and bake those for 7-9 minutes, while those are baking, cut large marshmallows in half and set aside.

Cookie 2

Once the cookies are done baking place the marshmallows, cut side down, onto the center of each cookie and bake for additional 2 minutes. When they come out of the oven (like they’re just going to do that on their own) very carefully and gently with a butter knife, shmush the marshmallows down just a bit.

Cookie 3

Mmmmm, don’t those look tasty?

Place the cookies onto a cooling rack and allow them to cool.

Meanwhile, combine all of the ingredients for the frosting and mix until it’s nice and creamy. This stuff can be used just for licking straight off your finger…..but you might want to save a little for the cookies.

Cookie 4

Now, using a decorator bag, pipe the frosting onto each of those wonderful cookies and allow that to set up. Serve to all and enjoy a few yourself.

Cookie 5

Chocolate Marshmallow Cookies
Recipe by Our Best Bites, inspired by Martha Stewart

Ingredients:
1 chocolate cake mix
1/2 cup butter-flavored shortening
2 eggs
12 large marshmallows
1/2 c. melted butter
1/3 c. unsweetened cocoa powder
1/3 c. evaporated milk
1 lb. powdered sugar
1 tsp. vanilla

Instructions:

Preheat oven to 350. Combine cake mix, eggs, and shortening in the bowl of a heavy-duty mixer and mix until well combined. Drop dough by the tablespoon onto a baking sheet and bake for about 8-10 minutes or until the cookies appear done but are still soft in the center.

While the cookies are baking, use a pair of kitchen shears to cut each marshmallow in half. When the cookies have baked, remove the pan from the oven and place a marshmallow half on each cookie, cut side down. Return the pan to the oven for about 2 minutes. Remove from oven and very gently push each marshmallow down. Allow to cool completely and repeat with remaining cookie dough.

When the cookies have cooled completely, combine the powdered sugar and cocoa powder in a large bowl. Add melted butter, vanilla, and evaporated milk and beat on high until smooth, light, and fluffy. Transfer the frosting to an icing bag fitted with a large tip and swirl onto the cookies.

postheadericon Happy New Year!!!!

Another year has passed and here we sit, 9 – 10 inches of snow and 21 degrees outside – BRRRRR!!!! I’ve decided that I’m turning into a wimpy woman, I absolutely hate the cold and being cold anymore. And the sad thing is that I remember a time when the cold didn’t bother me at all and we goofed around outside for hours! I did go out and take some pictures, just because the trees looked so pretty with the snow sitting on the pine needles along with the frost that clings to the needles.

Isn’t that pretty?
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What are you doing to celebrate the ringing in of the New Year? Are you staying home with a nice glass of wine and a movie or are you going out to ring in the New Year with friends and/or family? No matter what you end up doing tonight, please be safe enjoy!

Since we usually stay at home and watch a few movies on New Years Eve each year, I decided to add a couple of dips and/or dressings to my collection. We really love veggies and dips around here so it just makes sense to do that. And I’ve included the dips from last year as well…..just for some variety!

One of the most yummy dips that we experienced last year was the Buffalo Chicken Dip, oh my goodness it just makes my mouth water thinking about it.

Buffalo Chicken Dip

Then there was the Hot Corn Dip….hot as is in oven hot, but not really spicy hot!

Corn Dip

This year, and just a few days ago we took a little road trip to Cabelas in Lehi……and of course we had to stop at the new Outlets while we were there, a girl must shop when there is shopping to be done ya know! But while we were at Cablela’s we sampled a few dips that they were demonstrating there……I had to buy some as they were super yummy and just fit the bill in terms of building a good dip for New Years Eve! The Roasted Red Pepper dip from Wind Willow was excellent…..think I’ll be placing an order here and there for some of the others as well! These are good folks, and as for ease…..it doesn’t get better than that!

Roasted Red Pepper Dip Mix

And then there was this nifty recipe that I found for Blue Cheese salad dressing, but it’s really good used as a dip as well.

Blue Cheese 1

This stuff is really easy to make and it tastes super yummy. I’ve had in on a wedge salad with some bacon bits and cherry tomatoes and I’ve just dipped my veggies in it…..either way, it’s really good and a must have for dressing recipes. One thing that I found was a bit unique about this recipe is that it actually has you cut up a shallot and let it set in some red wine vinegar for awhile before adding the vinegar to the dressing. The flavor of the shallot infuses with the vinegar and just gives this dressing a really good flavor!

This is what we’ll be munching on tonight during our festivities…..Roasted Red Pepper dip and Blue Cheese Dressing

Blue cheese veggie plate

May you all have a very Happy New Year and many blessed days!

Blue Cheese Dressing
Adapted from Cook’s Country 2012 cookbook

Ingredients:
1 large shallot, sliced into thin rings
1/4 C red wine vinegar
3 oz blue cheese, crumbled
1/3 C mayonnaise
1/4 C sour cream
3 Tbsp buttermilk
2 garlic clove, finely minced
Salt and pepper to taste

Directions:
Combine shallot and vinegar and set aside for about 30 minutes. Meanwhile, whisk blue cheese, garlic, mayo, sour cream, buttermilk and S&P together, then add 2 tablespoons of the vinegar from the shallots. Shallots can be used to top wedge salad or in just a typical green salad.

postheadericon This and That Christmas Stuff

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Wow – I’m so excited for Christmas this year! We really haven’t had much snow, but I’ve been enjoying this season just the same. The Christmas shopping was done a few weeks ago, with the exception of one thing……we’re getting a puppy on Christmas Eve, so we’ll be making a trip to Petco for some essentials for our new addition. Londyn doesn’t have any idea that we’re getting a puppy and so I’m really wondering how or if we’ll be able to get her to go to sleep on Christmas Eve. I think that between the excitement of Santa and having a puppy it might be an interesting evening! But just the same, I’m super excited!!!!

To add to the excitement each year at our house, we bake a gingerbread house. Yup, the all out actual gingerbread dough, royal icing and lots of little candies all over kind of gingerbread house! My mom started that tradition years ago, I think I was 16 that year. But each year, just to make it more festive I think – it seems like it would be snowing outside while we decorated the gingerbread house, and I’m not talking about just any snow fall, we’re talking lots of really big snowflakes, the ones that seem to drift down and just lay on top of the existing snow. Those were such fun times, and those were some of the very few times that my mom was able to get us to stay in the house for any length of time.

Our new gingerbread house tradition became so cool to our friends that some of them even paid my mom to make gingerbread houses for their families. Who knew that something as simple as some cookie dough and some royal icing could end up being so fun and still being a tradition for many years to come? But here I sit, I’ve not had a year where we didn’t have a gingerbread of some sort each Christmas since we made our first one.

This year, we decided to change things up just a bit, one of the girls suggested making a gingerbread train…….that’s a fun idea, I’m thinking to myself…..and after all, how hard can that be, right? Well, we pulled up a picture of a train on the internet and decided to just use that for a model. So I very carefully eyeballed everything in terms of proportions (I’m not an engineer) and made my pattern. That didn’t seem bad at all, fairly easy. Then comes the cookie dough, everything cut out, baked and ready to put it all together. That’s when it got to be pretty interesting. First, the cab on the engine was really tall and certainly not proportional to the cars that go behind it – I mean, it looked pretty goofy. Then the cars were a little too narrow, and then to top all of it off – there wasn’t enough pieces for the front of the engine or the back of the engine. Well, thank goodness for my husband, he took a look and decided that it was time to step in and help. He managed to cut the engine down to size so that it was much more proportional to the cars and he even helped me to improvise the missing pieces with some cardboard. I’m so glad that it takes a lot of royal icing for these things, otherwise you would really be able to tell that there is cardboard in that there train! When all was said and done, the little gingerbread train ended up really cute and with some lessons learned. It was also fun to put one of those together with my husband this year, and he really had fun too!

I do have a couple of new cookie recipes that I’ll post in the next few days, but until then I’ll post a picture of the little gingerbread train.

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We’re only 6 days away from the big day, this year has certainly passed quickly and it doesn’t seem real that it’s nearly over. Here is to many blessings and prosperity for everyone for the coming year and each year after. May God bless you all!!!!

postheadericon Prosciutto Stuffed Chicken Breasts with Mushroom Sauce

I love little kids this time of year….not that I don’t love little kids any time of the year, but this is just such a fun and magical time of year and the little kids are all looking forward to Christmas morning when they get to see what Santa has brought them and open the gifts that everyone else has given as well. Then to add to the excitement – being the Grandma that I am, a friend that I work with told me about Elf on a Shelf, so I got right on the ole computer and ordered one of those little elves to keep our home in order. The objective is that when you receive the elf, he doesn’t have a name yet – so the little ones get to name him, then kids aren’t supposed to touch the elf because he’ll lose his magic. Then each night while the kids are asleep, the elf flies back to the North Pole to report their behavior to Santa, then the elf shows up in a different location in the house each morning. Trust me, it’s been a great way to keep Londyn chilled out a little…..lol. Londyn named her elf Rosco – yeah, I know – Rosco P. Coltrain, hehehe, boy that brings back some memories, and never mind the fact that I’m totally dating myself.

I’ve posted some recipes for cookies this month, but I think that it’s also good to have some comfort food for some yummy dinners to go with the tasty cookie treats, just to keep up a healthy balance *wink, wink* so I figured that this would be fun to try out. I love chicken breasts and cheese and herbs, so that’s where the inspiration for this came from. It really doesn’t take that long to make this chicken either. Served up with a nice salad and it’s actually a pretty good winter time dinner.

Start with 2 oz prosciutto, chopped up fairly small and a little olive oil. Cook that for just a couple of minutes, then add 2 garlic cloves chopped up and some finely chopped fresh rosemary. Your family with thank you for those wonderful romas, and then your kitchen will. Cook for an additional minute then set aside to cool.

Grate some Fontina cheese and add the cooled prosciutto to it. Set that aside.

Take and cut a small pouch in each chicken breast. Then spoon the cheese mixture into the pouches.

In a separate bowl, pour 1 cup of plain bread crumbs and some salt and pepper, then in one more bowl combine 2 eggs and a little milk with a dab of Dijon mustard. Now dip the chicken in the egg wash, then dredge it in the bread crumbs and cook on both sides in a skillet with a little olive oil.

Then while those chicken breasts are cooking, in a separate skillet on the stove top, melt 3 tablespoons of butter and saute 1/4 cup of shallots. Then add 8 oz of mushrooms, roughly chopped. Cook until the mushrooms start to cook down and they start to release their moisture.

Then add 2 tablespoons of flour with some salt and pepper allowing the flour to cook for just a minute. Then add sour cream and whipping cream…..allow that to simmer for just a couple more minutes, until it’s thickened.

Serve that wonderful mushroom sauce over the chicken and watch your family fall in love. Then go ahead and savor, then melt and fall in love yourself.

Prosciutto Stuffed Chicken Breasts with Mushroom Sauce
Adapted from My Recipes.com

For the Chicken
2 oz chopped prosciutto
1 1/2 tsp finely chopped fresh rosemary
2 garlic cloves, chopped
1/2 C shredded Fontina cheese
4 skinless chicken breasts
1 C plain bread crumbs
2 eggs
1/4 C milk
1/2 tsp Dijon mustard
3 Tbsp olive oil

For the Sauce:
From Group Recipes
8 oz fresh mushrooms, roughly chopped
3 Tbsp butter
1/2 C minced shallot
2 Tbsp flour
1/2 C sour cream
1 C heavy whipping cream
Salt and Pepper to taste

Directions:
In a non-stick skillet, spray with cooking spray and saute prosciutto for 2 minutes, add rosemary and garlic to the pan; saute for 1 minute longer. Set mixture aside and allow to cool to room temperature. Stir in cheese. Cut a horizontal slit in each chicken breast half to form a pocket. Spoon 1 to 2 tablespoons of cheese mixture into each breast. Place bread crumbs in a shallow dish, combine eggs, milk and mustard in a separate shallow dish and whisk together. Working with one chicken breast at a time, dip each one into the milk mixture, then dredge in the bread crumbs, coating chicken completely. Heat non-stick skillet over medium heat, add oil to the pan and add chicken. Cook 10 minutes on each side or until browned and done through.

For the sauce:
Over medium heat, melt butter then saute shallot for 2 minutes. Then add mushrooms and saute for an additional 2 minutes or until the mushrooms start to release their moisture. Then add flour and salt and pepper and cook for 1 to 2 minutes. Add heavy whipping cream and sour cream and allow to simmer until thickened. Pour over chicken and serve immediately. Serves 4

postheadericon Drop Sugar Cookies

Ok so, it still doesn’t really look much like Christmas around here. We still don’t have snow in the valley and not much on the mountain either to be quite honest. The does make it a little harder to really be in the Christmas spirit for sure. But one thing around this house is the fact that Londyn keeps us on our toes about the fact that Christmas is right around the corner and that we need to be doing those Christmas type things like making Christmas cookies. She’s asked several times over the past couple of weeks when we could make some Christmas cookies and so last night I decided that she was right…..we needed some Christmas cookies! I didn’t want to take the time to roll them out and use the cookie cutters and then frost though, but my taste buds were saying psst…..sugar cookies.So I decided that the drop type sugar cookies with a little cherry in the middle would be the ticket. Actually, they hit the spot!

There was one thing that I would do differently with this recipe, instead of using 3 egg yolks, I would use two whole eggs. Reason being is that the egg yolks just weren’t enough to make a dough that could be worked with, so I added an whole egg in addition to the 3 egg yolks, which made the cookies easier to work with, but probably just a little too wet. Long story short, I would definitely go with two whole eggs. So aside from that, these cookies are really, really good and they give that Christmas flavor as well. Happy baking!

Drop Sugar Cookies
From All Recipes
Ingredients:
1 Cup butter, softened
1 1/4 Cup sugar
3 egg yolks
1 tsp vanilla
2 1/2 Cup flour
1 tsp baking soda
1/2 tsp cream of tartar
18 maraschino cherries, cut in half

Directions:
Using an electric mixer, cream butter and sugar together then add egg yolks and vanilla and beat until smooth. In a separate bowl, combine flour, soda and cream of tartar, then stir into sugar mixture. Roll dough into balls and place onto baking sheet, top with cherries, don’t press them very far into the dough. Do not flatten or push down. Bake at 350 for 10 – 12 minutes. Makes 3 dozen.

postheadericon Italian Sausage Sandwiches

So who is ready for Christmas? Do you have your shopping done yet? I have to tell you, this year we’ve nearly got the shopping done. At this point we only have Londyn to take care of and the trick with her is getting her to decide on what exactly she wants from Santa……but she is only 4, so I think we might have to just get a general idea and go from there. I love Christmas through a child’s eyes, the excitement and the innocence is just so breathtaking and refreshing.

In our busy season and during the week after working all day, I kind of like quick meals so remembering back several years ago, my younger brother worked at a little restaurant/delivery place that made these really good sausage sandwiches with pizza sauce and a big hoagie roll, so I wanted to recreate that same sandwich but with my own twist.

I started out with some country sausage from Smith’s and I just patted four patties and cooked them in a skillet. About 4 – 5 minutes on both sides, depending upon the thickness.

Then I had some ciabatta sandwich buns that required some butter and a little Parmesan cheese and then they made a little trip under the broiler until they were a nice golden brown.

Then some pizza sauce – I just had this in the fridge from a pizza that I made, but I would recommend something a little thicker so that the bread doesn’t get soggy.

Now the hard part – place a sausage patty on one half of the ciabatta bun, then top with some pizza sauce.

Then some mozzarella cheese and some mild pepper rings or canned yellow peppers.

Top all of that wonderful delicious stuff with the other half of the ciabatta bun and you’ve got yourself a dandy sandwich. You’ll love it, you’re family will love it and it’s soooo quick and easy! Enjoy folks!!!!

Italian Sausage Sandwiches

Ingredients:
1 Lb country sausage
4 Ciabatta rolls
2 Tbsp butter
2 Tbsp Parmesan cheese
4 slices mozzarella cheese
1 small bottle of pizza (Ragu works best for thickness)
Canned mild pepper rings

Directions:
Cook sausage into 4 patties in a skillet, while sausage is cooking, break ciabatta rolls in half onto a baking sheet and top with butter and sprinkle with Parmesan cheese and broil until golden brown. Place sausage patties on each half of ciabatta rolls, top with pizza sauce, mozzarella cheese and pepper rings, top with the other half of the ciabatta roll, serve immediately. Serves 4

postheadericon Orange Shortbread Cookies

Wow – that was such a good Thanksgiving!!!! I’m stuffed still, are you?

Well, as far as I’m concerned Thanksgiving is the kickoff to Christmas and all that fun baking and making that I so enjoy doing every year. And like every other year previous to this one, I’ve been craving shortbread. I just love the stuff!!! It’s almost like my religion…..almost. This year though, I wanted to give these little gems a bit of a twist by adding some orange zest……they turned out fabulous!!! Although, I have to be honest – my little one, Londyn tasted the dough and said that it tasted sour. I think that she just wasn’t prepared for the orange zest, which is a bit strong when these are still in the dough form. But once their baked, they really mellow out. You must make some, very soon!

Start by creaming butter, confectioners sugar and corn starch together, then adding a bit of orange zest.

Then stirring in some flour…..that’s it! Roll them out with a rolling pin, and all I did here was use a knife and cut squares – although, they aren’t uniform by any means – feel free to use a ruler or a cookie cutter.

Pop those little do dads in the oven for a few minutes and this is what came out. The kitchen smelled super good too.

The icing was simple too – confectioners sugar and fresh squeezed orange juice, yeah it was one of the easiest cookie recipes that I’ve dug into.

Using a decorator bag or a piece of parchment paper – drizzle some of the delightful icing onto the cookies, oh this is looking soooo good.

And here they are……calling your name, saying “please make me”……just kidding! Enjoy!!!!

Ingredients:
Cookies:
1 Cup butter, softened
½ Cup confectioners sugar
¼ Cup cornstarch
2 tsp orange zest
1 ½ Cup flour

Icing:
1 ½ C confectioners’ sugar
2 Tbsp fresh squeezed orange juice

Directions:
Beat butter, sugar and cornstarch until creamy. Stir in orange zest then add flour and stir until incorporated. Dough will be stiff. Roll dough out onto a floured surface, about ¼ inch thick and cut either with a knife or cookie cutters. Bake at 375 for 10 – 12 minutes.

Icing:
Combine sugar and orange juice, then put icing in a decorator bag, decorate cooled cookies as desired.

postheadericon Maple Sausage Pillow Pockets

Several years ago, I read one of those recipes on a package of Jimmy Dean maple sausage that ended up being one of those life changing type recipes. No kidding, I took the sausage home and tried this recipe out and it turned out to be something that the family still requests from time to time. In fact, we like to make this on Christmas mornings……and to be honest, I’m not sure when it became a tradition to make these on that day, but it’s at the top of the request list every year now. The thing about these too, is that they’re really simple to make and they really are a very seasonal tasting roll, and served with maple syrup…….oh as I live and die….ahhh, a little swoon.

One of the great things about this recipe is that there are only 4 ingredients to it…..yup, only 4.

Ok – So I started with a package of maple flavored sausage and browned it in a skillet.

While the sausage was browning, I quartered, cored and peeled a good sized apple and then shredded it. Once the sausage was browned, I added the shredded apple and cooked, while stirring often for about 3 minutes.

Then I cut the cream cheese into cubes and added it to the sausage mixture. Things were smelling really good at this point.

Once the cream cheese was completely melted and incorporated, I set it aside.

Now, the fun begins. Taking the crescent rolls out and separating each one, I laid them out onto a large baking sheet and added 2-3 tablespoons of the sausage mixture into the larger end. Then pulling each end over the mixture, I then pinched the edges of the dough together to seal them.

I folded and the pinched until everything was sealed up and looked like little pillows……see, aren’t they cute?

I popped those little nuggets into the oven and baked at 375 for 12 minutes, they came out nice and golden brown.

We usually serve these with maple syrup, it adds a nice sweet, pancake type quality to them and even the little kids like these. Enjoy!!!!

So, do you have a traditional meal that you make for Christmas breakfast? If so, I would love to hear about it.

Happy Holidays!!!!

Maple Sausage Pillow Pockets
Adapted from http://jimmydean.com/recipes/maple-cream-cheese-sausage-puffs.aspx

Ingredients:
1 package Jimmy Dean Maple Sausage
1 Cup apple, peeled and shredded
5 oz Cream Cheese, cut into 1 oz chunks
2 cans Pillsbury Crescent Rolls

Directions:
Brown sausage until brown through, added shredded apple and continue to cook, stirring constantly (about 3 minutes) add cream cheese in small chunks and stir through until cream cheese is completely melted through the sausage mixture, set aside. On a large baking sheet, lay out one crescent roll and add 2-3 tablespoons of sausage mixture. Fold corners of the crescent roll over the sausage mixture, pinching the dough edges together to seal . Bake at 375 for 10 – 12 minutes, or until crescent rolls are golden brown. Serve immediately. Serves 8