Reuben Crescent Bake

Reuben Crescent Bake
2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef 1 can (14 ounces)
sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting

Crockpot Chicken and Dumplings

 

Crockpot Chicken and Biscuits
3 lb chicken
salt and pepper
4 T butter
1 large diced onion
1/2 c flour
1 1/2 c hot water
1 1/2 c chicken stock
2 carrots, peeled and chopped
2 handfuls green beans, cut into 3/4″ pieces
1 t dried thyme
1 t salt
1/2 t pepper
1 batch bisquick

Cut the chicken into pieces. Sprinkle with salt and pepper, then melt the butter in a large pan. Add the chicken, then cook for 3-5 minutes without stirring, then toss and cook until browned on all sides. Remove the meat from the pan, and add the onions. Cook until slightly softened, then sprinkle with the flour and cook for a minute, then whisk in the water and stock. Bring to a boil, then add meat back to the pan with the vegetables, thyme, salt and pepper. Bring to a simmer and cook, covered, while you mix up the biscuit dough. Pour the chicken and gravy into a crockpot then plop the dough on top in meatball sized balls. Cook on low for 6 to 8 hours.

Great Groceries – Valentine Wafers

 

Valentine Cream Wafers
2 cups Gold Medal® all-purpose flour
1 cup butter, softened
1/3 cup whipping (heavy) cream
Granulated sugar
1 1/2 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla
Red liquid food color

In medium bowl, mix flour, 1 cup butter and the whipping cream Cover and refrigerate about 1 hour. Heat oven to 375°F. Roll one-third of dough at a time 1/8-inch thick on lightly floured surface and cut with 2 1/4 -inch heart shaped cookie cutter. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times. Bake 7 to 9 minutes or just until set but not brown. Cool. Meanwhile, beat powdered sugar and butter until smooth. Add vanilla. Beat until fluffy. Add food coloring until frosting is desired pink in color. Spread onto one heart shaped cookie and cover with the other side.

Confetti Chicken Pasta

 

16 oz. Penne Pasta

2 tbsp. olive oil, divided

2 Boneless Skinless Chicken Breasts, cubed

¼ tsp. salt

¼ tsp. pepper

½ c. Onion, diced

1 tsp garlic

1 Yellow Bell Pepper, long thin slices

1 c. Broccoli

1 c. Asparagus, chopped

1 c. Grape tomatoes

Cook your pasta and let it drain. Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and cool.

Add the remaining olive oil and saute the onions for, adding in and sauteeing garlic and bell peppers. Add your other veggies, saving the tomatoes for the end.

Combine veggies and chicken and make sauce.

Spicy Cream Sauce

2 tbsp. butter

2 tbsp. flour 2 c. half & half

1/4 tsp. of red pepper flakes

1 c. parmesan cheese

In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Add flour and stir. Slowly add in the half and half while stirring to prevent any clumps from forming.  Sprinkle in the red pepper flakes and allow to simmer.When your sauce begins to thicken,  turn off the heat and add in your cheese. Mix chicken and pasta with sauce and serve.

Buttermilk Roast Chicken

2 Cups buttermilk

5 garlic gloves

1 tablespoon Kosher Salt

1 tablespoon sugar

1 1/2 teaspoons paprika

Ground Black Pepper

3 pounds of chicken (thighs, legs or breasts)

Olive Oil

Sea Salt

 

Whisk Buttermilk together with garlic, salt, sugar, paprika and a lot of pepper. Place all chicken parts in a gallon freezer bag and pour buttermilk mixture on top. Refrigerate for 24 hours. Preheat oven to 425. Heat a skillet on medium high. Remove chicken from the buttermilk marinade, and arrange skin side up in the skillet. Brown and drizzle with olive oil then roast for 25 – 30 minutes in a baking dish.

 

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Great Groceries – Chicken Alfredo

Great Groceries is a weekly recipe segment brought to you by Todd Sparkle Market. Each week we’ll give you great recipes and money saving tips when you shop at Todd Sparkle Market. Our Chicken Alfredo is better than the meal you get in an Italian Restaurant.