A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes newsletter. Yepper, Linda is here with a titillating issue, but first a little reminder for you.

Please remember the new Monthly Theme topic is Great Grilling. I hope you guys will join in the fun and share your recipes for grilled foods. Already I have a great one for grilled pineapple that is perfect. Visit the Monthly Theme section for the special email link for sharing. Thanks.

We've had some great recipes and jokes shared lately in the a2z QT forum. If you've never visited, please do. There's lots of friendly chat and great eats, so stop by soon.

Okay, here's Linda...

Hi from Linda in Michigan. Oh, can’t you just smell them. They are the best things that the little doughboy created. Those crescent rolls. But, you know, I hardly ever use them as dinner rolls. They are usually a part of an appetizer or casserole. Here are some great crescent roll recipes. Of course, my favorite recipe is listed under the Publisher’s Choice section. I am warning you now. The “revised family title” may contain a word that is offensive to you. If you even think you may have an issue with a certain body part slang word, just go on to the recipe. Just don’t skip the recipe... it truly has been a keeper in our house for many years.

Once you have feasted on a warm, buttery crescent roll, you have tasted all the stars and all the heavens.
~Anon

Although this is not the Easter Season, the Message remains...

RESURRECTION ROLLS

Here's a new twist on the Resurrection Cookie idea for Easter, both are recipes you can do with your kids/grand kids in order for them to understand the death and resurrection of Jesus Christ. This fun recipe uses Crescent rolls and a disappearing marshmallow!

Preheat Oven to 350 degrees

Ingredients:
Crescent rolls
Melted butter
Large marshmallows
Cinnamon
Sugar

Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in.

Read Matthew 27:57-61

1. Give each child a marshmallow. This represents Jesus.

2. Have him/her dip the marshmallow in melted butter. This represents the oils of embalming.

3. Now dip the buttered marshmallow in the cinnamon and sugar which represents the spices used to anoint the body.

4. Then wrap up the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up, but bring the sides up and seal the marshmallow inside.) This represents the wrapping of Jesus' body after death.

5. Place in a 350 degree oven for 10-12 minutes. (The oven represents the tomb - pretend like it was three days!)

6. Let the rolls cool slightly. The children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN!!!! (The marshmallow melts and the crescent roll is puffed up, but empty.)

Now read Matthew 28:5-8

Explain: At the tomb, Mary Magdalene and the other Mary saw an angel, who told them not to be afraid. No one had taken Jesus' body, but He Had risen from the dead! The angel told the women to go and tell the disciples what they had seen, that Jesus had risen from the dead. They were so excited, they ran all the way home to tell the disciples the good news! He is risen from the dead! Alleluia!

After that Jesus appeared in person to Peter, then to the 12 disciples and after that, to more than 500 people. Jesus' appearance to eyewitnesses, those who saw Him with their own eyes, would give support and prove that Jesus rose from the dead (1 Corinthians 15:3-6).

By rising from the dead, Jesus proved once and for all that He was the Messiah, the Savior of the World, the Chosen One, and the Lamb of God. By dying on the cross and rising from the dead, Jesus did what no other had ever done before. As both God and man, He overcame sin, death, and hell. And now because of what Jesus has done, these things no longer have any power over those who believe in Jesus and allow His Spirit to lead and direct them. Rather than being slaves to sin and death, Christians ( those who love and believe in Jesus) are free to obey God and do good ( Romans 6:17-18). The Bible says in John 8:36, "If therefore the Son shall make you free, you shall be free indeed."

However, we will only obey God if we listen to the Holy Spirit our helper. He enables believers in Jesus to do the right thing. It is important that we read the Bible (God's Word) because one of the ways the Holy Spirit helps us obey God is by reminding us of what He says to us in His Word. God's Spirit will never go against his Word. In fact, when we read God's Word, we are listening to the Holy Spirit. Of course, you won't always do the right thing; the Bible says this ) 1 John 1:5-10). But that is why we need to continue to confess our sins knowing that God forgives us, based on what Jesus did on the cross. This is also a reason we need to spend time with other believers in Christ so they can encourage us in our faith.

May you have a blessed and meaningful Easter!

- Author Unknown -

Source: www.wnwc.nwc.edu

TIPS FOR BAKING PERFECT CRESCENT ROLLS

For best quality, use the dough before the "use-by" date on the package.

Store the dough can on a shelf in your refrigerator. Temperatures in the refrigerator's door shelves or in the crisper may be too warm or too cold.

Don't freeze the unbaked dough. Freezing unbaked dough may prevent it from rising. (You can freeze baked rolls.)

Keep the dough refrigerated until you're ready to use it. Warm dough may be sticky and hard to handle.

Opening the can activates the leavening that causes the dough to rise. The dough must be baked within two hours after opening.

When Using Crescent Dough in Recipes 

To enlarge dough rectangles or triangles, pat them out by hand or roll them out with a rolling pin.

Seal the seams and perforations by pressing the edges of the dough together with your fingertips. This will prevent any filling from leaking out during baking.

When topping moist casseroles or cobblers, place the Crescent dough on a hot filling mixture to ensure complete baking.

Some recipes can be prepared up to two hours before baking. Cover the dish with plastic wrap and refrigerate it.

Bake Crescent roll dishes in a conventional oven. Crescents baked in a microwave oven won't brown and the insides will be doughy. Toaster ovens aren't recommended because they tend to be too small and they heat unevenly.

Preheat the oven for 10 minutes before baking when the recipe calls for less than one hour of baking time.

Source: www.pillsbury.com

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Veteran Pillsbury spokesman, The Pillsbury Doughboy, died yesterday of a severe yeast infection and complications from repeated pokes to the belly. He was 71.

Doughboy was buried in one of the largest funeral ceremonies in recent years. Dozens of celebrities turned out, including Mrs. Butterworth, the California Raisins, Hungry Jack, Betty Crocker, the Hostess Twinkies, Cap'n Crunch and many others.

The grave side was piled high with flours as longtime friend, Aunt Jemima, delivered the eulogy, describing Doughboy as a man who "never knew how much he was kneaded."

Doughboy rose quickly in show business but his later life was filled with many turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes. Still, even as a crusty old man, he was a roll model for millions.

Doughboy is survived by his second wife, Play Dough. They have two children and one in the oven. The funeral was held at 3:50 for about 20 minutes.

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

TABASCO TEX MEX RECIPE CHALLENGE

Patricia White, 1st Place, New Mexico State Fair 

MINI-SHEPHERD'S PIES

Crust Ingredient: 
1 large can pre-made crescent rolls (8 rolls)

Filling Ingredients: 
1/2 pound ground beef 
1 teaspoon salt 
1/4 cup finely chopped onion 
1/2 teaspoon pepper 
1 tablespoon diced garlic
2 1/2 tablespoons Jalapeno Tabasco 
2 Jalapeno peppers without seeds, chopped 
1/8 cup olive oil 

Topping Ingredients:
1/4 cup finely grated cheddar cheese 
2 cups instant mashed potatoes with herbs 

Directions: 
1) Saut? onion, jalapeno peppers, and garlic in oil until soft. Add meat and brown. Drain off fat. 

2) Add Tabasco sauce; heat 1 to 2 minutes. Remove from stove. 

3) Roll out crescent dough and separate the crescents. Roll each triangle of crescent dough into balls. Place each ball in a small muffin pan and press out to form a small shell. 

4) Fill each shell with cooked meat. 

5) Cover each meat portion with a small amount of the grated cheese. 

6) Prepare mashed potatoes according to package directions. Place them in a pastry bag with a star tip and squeeze small crowns on top of cheese. 

7) Bake 8 to 10 minutes at 375 degrees Fahrenheit

Source: www.statefairrecipes.com

PUMPKIN CRESCENT ROLLS

1 (8 ounce) package cream cheese, softened 
1 (15 ounce) can pumpkin 
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 
2 tablespoons flour 
2 tablespoons cinnamon 
1 teaspoon pumpkin pie spice 
1 cup pecans, finely chopped 
4 (8 ounce) packages refrigerated crescent rolls 
1/2 cup granulated sugar 

Preheat oven to 375 degrees. In a mixer bowl, blend cream cheese, pumpkin, EAGLE BRAND, flour and spices until combined and smooth. Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer then roll into the crescent shape. Sprinkle the top of the rolls with a little granulated sugar. Bake 11 to 13 minutes or until slightly golden brown

Source: EAGLE BRAND


CRESCENT ROLL CASSEROLE

1 (8 ounce) tube refrigerated crescent rolls 
1 pound hot sausage or turkey sausage, cooked well and drained
2 1/2 cups grated Monterey jack cheese 
6 eggs, beaten 
3 tablespoons minced green bell pepper 
1 cup milk
Salt and black pepper to taste

Unroll tube of crescent rolls and press together to cover bottom of 9 x 13-inch pan and to seal perforations. Crumble cooked sausage evenly over crescent rolls.

Beat together the eggs, milk, salt and black pepper. Stir in cheese and green pepper to mix well. Pour over sausage. May refrigerate overnight at this point or bake immediately.

When ready to serve, bake at 425 degrees F for 20-25 minutes until browned. Serve with salsa.

Serves 8 to 10.

Source: www.recipestogo.com


CRESCENT CUPS

1 roll of crescent roll dough for 24 mini muffin cups

Lay out crescent roll dough and cut into 24 squares, they end up about 1 1/2 X 1 1/2. Place in cups of mini muffin pan and press down with tart shaper to form cups. You could do this with your finger too. 

Cook at 350°F for 8-12 minutes depending on your oven. Just until nice and golden. 

Remove from oven and take a spoon and press middles down a bit, they puff up a bit too much to fill straight from the oven. 

Fill with chicken salad, salmon spread, cream cheese filling, ham salad, tuna salad or whatever your favorite filling is. 

Source: www.cookingcache.com 


RUEBEN IN THE ROUND CRESCENTS

2 (8 ounces) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8ounced) pkg. thinly sliced pastrami or corned beef
1 (6 ounce) package (4 slice) Swiss or Mozzarella cheese
1 (8ounce) can (1 cup) sauerkraut, drained
1/2 teaspoon caraway seed
1/2 teaspoon sesame seeds

Heat oven to 400 degrees. Separate 1 can of dough into 4 rectangles. Place in ungreased 12 inch pizza pan or 13 by 9 inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal.

Layer pastrami, or corned beef, cheese and sauerkraut over dough. Sprinkle with caraway seed. Separate second can of dough into 8 triangles. Arrange triangles spoke-fashion over filling with points toward center. Do not seal outer edges of triangles to bottom crust. Sprinkle with sesame seed.

Bake at 400 degrees for 15 to 25 minutes or until golden brown.

8 servings. 

Source: www.unsolvedmysteries.com


MINI CRAB CRESCENTS 

6 oz. pasteurized flaked crab meat 
4 oz. reduced-fat cream cheese, softened 
1/3 c. reduced-fat salad dressing 
1/2 - 1 tsp. hot sauce 
1/2 tsp. Old Bay Seasoning 
3 tbsp. sliced green onions 
2 (8-oz.) packages reduced-fat crescent rolls 
Butter-flavored cooking spray 
2 - 3 tbsp. sesame seeds 

Preheat oven to 375 degrees. 

In a medium mixing bowl, combine crab meat, cream cheese, salad dressing, hot sauce, Old Bay and onions. Refrigerate. 

While the crab mixture chills, open both packages of crescent rolls and separate the dough into 16 triangles. Slice each triangle in half lengthwise, for a total of 32 triangles. Lightly spray a baking sheet with cooking spray. 

Remove the crab mixture from the refrigerator. Spoon 1 tsp. of the mixture 1-inch from the wide end of each crescent roll. Fold the wide end of the crescent roll over the crab meat and pinch the ends to seal. (The crab mixture should be completely sealed within the dough.) Continue to roll the crescent dough until the roll is complete. Repeat with remaining rolls. Lightly spray each roll with cooking spray and sprinkle sesame seeds evenly over the rolls. 

Bake for 11 to 15 minutes or until golden brown. Serve hot. 

Makes 32 crescents, one crescent per serving. 

Nutritional Analysis: 70 calories, 3.5 g. fat, 40 percent of calories from fat, 5 mgs cholesterol, 6 g. carbohydrate, 3 g. protein, 175 mgs sodium, 0 fiber, 1 g. sugar. 

Source: www.wral.com


PEACHY KEEN CRESCENT ROLLS

8 canned refrigerated crescent rolls 
24 peach slices (about 3 fresh peaches or 3 15-ounce cans*) 
8 teaspoons peach preserves or 100% peach fruit spread 
2 teaspoons sugar 
1/4 teaspoon ground cinnamon 

* We mean canned fruit packed in 100% fruit juice, not sugary syrup.

1. Heat oven to 350 degrees F.

2. Open package of rolls. Unroll dough and separate along dotted lines. You will have 8 triangles.

3. Place 3 peach slices at the base of each triangle. Top peach slices with 1 teaspoon peach preserves. Starting from the peach slices, roll toward the opposite point of the triangle, holding the peach slices in place. Place crescent rolls on a baking sheet, point side down.

4. Mix sugar and cinnamon. Sprinkle over rolls. Bake 11 to 13 minutes or until golden.

5. Use a spatula to remove rolls from pan. Place upside down on a dinner plate. When rolls are cool, turn them right side up. (This keeps the rolls from sticking to the plate.)

Source: Recipe courtesy of the Georgia Peach Commission

Recipe courtesy of California 5 a Day


BROOMSTICK PIES

Crescent Rolls 
Chocolate & Vanilla Pudding (or any pie filling you desire) 
Butter 

You will need wooden broomstick handles (if there is paint on the handle, remove and clean first) or any wooden handles for this recipe. Butter your broomstick handle. Take one of the crescent rolls and drape over the top of the handle, work it around the handled then square together so there are no holes. Take this to your campfire over the hot coals (no flames, please) and rotate continuously until browned; when crescent roll slides up and down easily, it is done. Remove crescent roll with paper towel (it will be hot, be careful). Spoon in your favorite topping. Enjoy! 

Source: www.chuckwagondiner.com


FIRE HOUSE CASSEROLE

1 pound ground beef 
1 small onion, chopped 
1 can crescent rolls 
1 package Doritos, divided use
1 envelope taco seasoning 
1/2 cup water
1 (8 ounce) container sour cream 
1 (4 ounce) can chiles, chopped 
1 package cheese, grated 

TO SERVE (optional):
chopped lettuce
salsa

Preheat oven to 350 degrees F.

Brown ground beef and onion. Drain.

Spread unbaked crescent rolls over the bottom and 1/2 way up the sides of a 9-inch square ungreased pan, pressing with fingers. Crush a layer of Doritos over the unbaked rolls.

Mix taco seasoning, 1/2 cup water, sour cream and chopped chilies with the browned ground beef and onion mixture. Spread the meat mixture over the crushed Doritos. Top with more crushed Doritos. 

Bake 15 minutes at 350 degrees F. 

Top with grated cheese and bake until cheese melts. 

Serve with chopped lettuce and salsa if desired

Source: www.recipelink.com

VERY LOW FAT HOT DOG ROLL-UPS

1 roll of refrigerated low fat crescent rolls
1 package of fat free hot dogs
Fat free cheese slices

Divide crescent roll dough into triangles. Place a hot dog and ? slice of cheese on the dough and roll up as directed on the package. Cook according to the directions on the crescent roll package - usually about 12 minutes at 350°.

Source: www.fodsupport.org


RED PEPPER CHEESE PUFFS

1 (8 oz.) package light or low fat cream cheese, softened 
1 medium red bell pepper, cored, seeded, and minced 
1 cup grated parmesan cheese, divided use 
1/4 cup minced cilantro 
2 (8 oz.) cans refrigerated reduced-fat crescent rolls 

Stir together softened cream cheese, 3/4 cup parmesan cheese, bell pepper, and cilantro. 

Unroll crescent rolls, pressing perforations to seal. Using a small amount of flour & rolling pin, roll out dough into a larger rectangle. 

Spread half of the cream cheese mixture on each rectangle. 

Roll up, starting from long side of rectangle, jelly-roll fashion. 

Cut each roll into 24 equal pieces, using a serrated knife. 

Place on ungreased baking sheets. 

Sprinkle with the remaining 1/4 cup of cheese. 

Bake at 375 degrees for 8-10 minutes or until puffy and golden brown. 

Serves 48

1 Serving = 3 cheese puffs 

Source: www.tastysolutions.com

GOUDA PUFFS

1 tube (8 ounces) refrigerated reduced-fat crescent rolls
1/2 teaspoon garlic powder
5 ounces Gouda cheese, cut into 24 pieces

Unroll crescent dough into one long rectangle; seal seams and perforations. Sprinkle with garlic powder. Cut into 24 pieces; lightly press onto the bottom and up the sides of ungreased miniature muffin cups. 

Bake at 375 for 3 minutes. Place a piece of cheese in each cup. Bake 8-10 minutes longer or until golden brown and cheese is melted. Serve warm.

Nutritional Analysis: 2 bites equals 110 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 252 mg sodium, 8 g carbohydrate, trace fiber, 4 g protein. 

Diabetic Exchanges: 1-1/2 fat, 1/2 starch. 

Source: www.todaystmj4.com

BAKED CHICKEN IN CRESCENT ROLLS FOR 2

2 boneless chicken breasts, poached and cut into four pieces. 
1 can crescent rolls 
1 can cream of mushroom soup 
1/4 cup milk 
1 cup shredded cheddar cheese, divided 
salt and pepper 

Poach the chicken for 15 minutes in enough water to cover; salt and pepper the water; remove from water, cool and cut into 4 pieces. 

Divide the crescent rolls and roll chicken in the rolls (you will not use but 4 of the rolls, so you will have 4 left over to cook for your bread) Place the chicken into a 8x8 casserole dish which has been sprayed with Pam or buttered. Place seam side down. 

Heat soup, milk and 1/2 cup cheese in a small sauce pan until cheese is melted. 

Pour over chicken bundles and then sprinkle the other 1/2 cup cheese on top. 

Bake at 350 degrees until rolls are golden brown, approximately 20 minutes. 

NOTE: I always freeze the water that I use to poach the chicken in 2 cup servings. 

I then use this in the place of water in soups and stews. 

Source: www.recipezaar.com

Okay. Settle in. This explanation is longer than the recipe. Here comes the warning. If you find the word “tit” offensive... go on to the recipe. For the rest of you: “The Tales of the Chicken Tit”. I started making these Chicken Squares the year they won the Pillsbury Bakeoff... 1974. Mr. Mike took one look at the savory bundles and said, “Sure looks like a tit to me”. And they did. So, in our family, they have always been called “Chicken Tits”. No offense meant. One year, Mr. Mike went deer hunting with a friend who was in a motorcycle club. Most of the hunting camp was made up of motorcycle buddies. I made about 50 chicken tits for Mike to take to camp. The men ate them for lunches, and snacks, and took them into the field to munch on while waiting for The Buck. Mike came home from hunting and told me that "Big Ho" might be calling me. Seems that “Big Ho” was the camp cook. I did get a call a few days later. A deep, gnarly, voice said: “This is Big Ho. May I please have your recipe for chicken tits?” Of course I gave it to him. We went merrily along for about twenty years, making and eating chicken tits. Then my grandson, Keith (age 9, who is in a Special Ed classroom) had to list five things that he was grateful for on Mother’s Day. His number one was, of course, they way his mom makes chicken tits. The teacher let it go, thinking he might have meant chicken breasts. My daughter had to explain it to her. Now we have to call them chicken squares again. Whatever you call them, they are wonderful hot or cold. I never make a single batch. (It only makes four.) I usually make 16 or 32 if we are having company and I want leftovers. They only trick I use is to add a little bit of Italian bread crumbs to the chicken mixture, and thin with a little more melted butter or milk. I also portion out the chicken mixture onto a sheet of waxed paper so the amount of chicken matches the amount of “tits” that I am going to make. 

SAVORY CRESCENT CHICKEN SQUARES

1 (3-ounce) package cream cheese, softened
1 tablespoon butter or margarine, softened
2 cups cubed cooked chicken*
1 tablespoon chopped green onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimiento, if desired
1 (8-ounce) package refrigerated crescent rolls
1 tablespoon butter or margarine, melted 

Preheat oven to 350*F (175*C). 

In medium bowl, beat cream cheese and 1 tablespoon softened butter until smooth. Add chicken, chives, salt, pepper, milk and pimiento; mix well. 

Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup of chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. 

Place on ungreased baking sheet. Brush tops of sandwiches with 1 tablespoon melted butter. 

Bake for 25 to 30 minutes or until golden brown

Source: www.cooksrecipes.com

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