Scrumptious Bacon Appetizer Crescents

Servings: 24
Preparation Time:15 minutes
Cook Time:15 minutes
These are a delicious appetizer to serve up for game day!

Ingredients

8 oz pkg. cream cheese, softened

8 slices bacon, crisply cooked, crumbled

1/3 cup grated Parmesan cheese

1/4 cup finely chopped onion

2 Tbs chopped parsley

1 Tbs milk

2 8 oz. cans refrigerated crescent dinner rolls.

Directions
Preheat oven to 375°. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside. Separate each can of dough into 4 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoons of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-side down, on greased baking sheet. Bake 12 to 15 minutes, or until golden brown. Serve warm.

Delicious Pepperoni Stromboli

Servings: 6
Preparation Time:15 minutes
Cook Time:20 minutes
A turnover packed with cheese vegetables, pepperoni and Canadian style bacon.

Ingredients

1 can refrigerated pizza crust dough

1/3 cup pizza sauce

1 package (3.5-ounce) Canadian Style Bacon

1 package (3.5-ounce) Pepperoni

1 cup shredded mozzarella cheese

1/4 cup chopped green bell pepper and/or onion, if desired

1/4 tsp Italian seasoning

Directions
Heat oven to 400°F. Grease baking sheet. Unroll dough; place on baking sheet. Press dough into 12x8-inch rectangle. Spread pizza sauce on dough to within 2 inches of long sides and ½ inch of short sides.
Top with Canadian bacon, pepperoni, cheese, vegetables and Italian seasoning. Fold long sides of dough over filling; pinch to seal. Pinch short sides to seal.
Bake stromboli 15 to 20 minutes or until golden brown.
Spoon pizza sauce over this stromboli, or serve on the side for dipping.

Chocolate Orange Cheesecake

Ingredients

1, 3/4 cups Bittersweet Chocolate Chips

6 oz shortbread cookies, crushed

1/4 cup butter, melted

16 oz cream cheese (for filling)

1, 3/4 cup sugar (for filling)

1/3 cup orange juice concentrate (for filling)

3 large eggs (for filling)

1, 1/2 cup sour cream (for topping)

6 Tbs sugar (for topping)

2 Tbs orange juice concentrate (for topping)

Directions
Crust: Preheat oven to 325°F. Combine cookies and butter with a fork. Press into bottom of a 9-inch springform pan and slightly up the sides. Bake 15 minutes. Cool.
Filling: Melt 1 ½ cups chocolate chips at 30-second intervals, stirring after every 30 seconds until melted. Cool. Beat cream cheese and 1-3/4 cups sugar until smooth. Add 1-1/2 cups chocolate chips, 1/3 cup orange juice, and eggs, one at a time. Pour into crust, and bake 50 minutes. Cool 10 minutes.
Topping: Mix sour cream, 6 tablespoons sugar and 2 tablespoons orange juice concentrate together. Spread over cake. Drizzle remaining 1/4 cup melted chocolate chips over. Bake 5 minutes. Turn off heat, and cool in the oven with the door slightly open for 30 minutes. Place in refrigerator overnight. 

EASY CHOCOLATE PEANUT BUTTER BALLS

These chocolate covered peanut butter balls are sure to become a favorite at your house! Ingredients: 18oz Peanut Butter Jar ¼ Cup Butter 2 Cups Powdered Sugar ½ teaspoon Vanilla Extract 12 oz bag of Nestle’s Semi- Sweet Morsels 1. Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined. 2. Shape into approximately 1-inch balls and place on baking pan. Put in Freezer for about 20 minutes. 3. Melt Nestle’s Semi- Sweet Morsels according to Pkg ( I Microwaved ) 4. Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. return the chocolate coated peanut butter balls back onto the pan until chocolate is firm. 5. Store in a Ziploc bag in the refrigerator. ENJOY!!

Zucchini Bread

 2 cups of shredded, unpeeled zucchini (do not drain the liquid off) 3 eggs, beaten 3/4 cup of vegetable oil, 1+1/4 cup of sugar, 2 +1/4 cups of self-rising flour, 1 teaspoon of ground cinnamon. Preheat your oven to 325 degrees, generously spray a 9 x 5 inch loaf pan with cooking spray and dust the pan liberally with flour. Place the shredded zucchini, eggs, oil and sugar in a large mixing bowl and mix with a mixer on medium speed until the ingredients are combined. Add the cinnamon to the flour, stir to combine, then gradually add the flour to the zucchini mixture and continue to mix on medium for about 3 minutes. Spoon batter into prepared loaf pan and bake for about an hour or until a butter knife inserted into the middle of the zucchini bread loaf comes out clean. ( for chocolate bread add 1/2 cup cocoa ... for banana 1 cup mashed banana )

Slow Cooker Chicken And Dumplings

I hope you enjoy this easy, budget-friendly, slow cooker #recipe for chicken and dumplings. Ingredients needed: 3 - 4 potatoes, cut into 1 inch pieces, 2 cups of fresh or frozen baby carrots, 2 stalks of celery, sliced, 3 skinless, boneless, chicken breasts, cut into one inch cubes, 2 cans of condensed cream of chicken soup ( I use Campbell's® ), 1 cup of water, 1 tsp. of dried thyme leaves, black pepper to taste, 2 cups of all purpose baking mix ( BisQuick® ) or self rising flour, 2/3 cup of milk Preparations are as follows: Put the potatoes, carrots, celery. and chicken into a 6 - quart slow cooker. Stir the soup, water, thyme, and black pepper into a small bowl. Mix together well, then pour over the chicken and vegetables. Cover and cook on LOW for 6 - 7 hours ( or on HIGH for 4 - 5 hours ) Stir the baking mix and milk into a bowl, mix together well. ( If using self-rising flour add 1 egg along with the milk ) Drop the batter by spoonfuls over the chicken mixture. Then  turn the slow cooker to HIGH, tilt the lid to vent, and cook for approx. 30 minutes more or until dumplings are done in the center. This is a family favorite at our home.  Enjoy!