Crescent Roll Dessert with Peanut Butter

Since I had some Crescent Roll left over from making the Chicken Roll Ups, I decided I would use them in a dessert. Awhile back I had saw on Pinterest a recipe for a dessert using Crescent Rolls so I went back to Pinterest and clicked through to the website, Kids Kubby, which does a lot of different things with Crescent Rolls. I changed the recipe a little from the one on the website but the ingredients are the same I just added an ingredient, peanut butter. For the dessert I used the ingredients:

-Can of Crescent Rolls

-Peanut Butter

-Marshmallows

-Chocolate Chips

Along with these items from home:

-Cookie Sheet
-Knife

Preheat the oven to 350°.

On the Cookie Sheet spread out 4 of the Crescent rolls. Then spread peanut butter on them.

Then on top of the peanut butter at the marshmallows and chocolate chips. Next roll up the crescent rolls.

Repeat the steps above for the other 4 crescent rolls but this time leave off the peanut butter.

Bake in the over for about 15-20 minutes or until golden brown.

Serve.





Enjoy!

For the dessert I only spent $2.94 at Walmart because everything else I had in the kitchen from previous meals besides the Chocolate Chips and Marshmallows. Please excuse the extras on the receipt, those are for future meals.



Chicken Roll Ups and Hamburger-Cheese Dip

Hi everyone! I know it seems forever since I last posted, it has been crazy around between classes, work and getting sick. But those are just excuses and for them I apologize. I have been cooking and saving as always and here what I have cooked lately….. Chicken Roll Ups and Hamburger-Cheese Dip. The Chicken Roll Ups is a dish I found on Pinterest that I have wanted to try from awhile, so got the recipe from the website Jenna’s Journey. The Hamburger-Cheese dip is a dish that my family serves at get together and love.

The ingredients used the Roll Ups:

1 pkg Cream cheese

1 pkg Crescent rolls  

2 Shredded, cooked chicken tenders

1.5 C Grated cheddar cheese

1 C Grated Mozzarella

Bread crumbs (Optional)

1/4 Stick melted butter

For the dip:

1 ½ Hamburger

1 Jar of Salsa con Queso

1 pkg of Cream cheese

Along with these items from home:

Pot

Cookie Sheet

2 Bowls

Small Bowl

Skillet

Knife

Cheese Grater

Spatula

Rubber Spatula

Oil

To start you would want to set out the cream cheese to soften and set the oven to 350°.

Then set a pot full of water on the stove, add to the water a little oil and butter, so that the chicken will not stick the pot. Then add the chicken. (Remember to wash your hands when dealing with raw meat).

Once the chicken is cooking you can start on the cheese. Grate both the cheeses using a grater into a bowl.

Set the cheese aside. Once the chicken is cooked, place in bowl to let it cool. Then shred the chicken.

Add the soften cream cheese to the other two cheese and mix together

Then add the shredded chicken to the cheeses and mix.

On the cookie sheet spread out the crescent rolls.

Added the mixture to the crescent rolls and roll them up.

Melt butter and top over the crescent rolls then place in oven for about 20-25 minutes.

Once cooked take out of oven and let cool.

Now for the Hamburger-Cheese Dip.

Start with in the Skillet cooking the hamburger meat until it done and brown in color.

Once the hamburger meat is cooked, drain the grease from it and low the temperature of the skillet.

Add the Cream Cheese and jar of Salsa con Queso.

Mix the cheese in and let simmer for about 15 minutes.

After 15 minutes remove from heat and it is ready to serve.

Serve  the Chicken Roll Ups and Hamburger-Cheese Dip (with chips).

Enjoy!







Taco Soup (Guest Post)

Some of you may know that I am doing this blog for a class, and also because I am enjoying the whole process of the blog; but one ofthe requirement for the class is that I have a Guest Post and I chose another Foodie, my professor Cyndi Allison. Below is Cyndi's Guest Post...

Taco Soup

I was pleased when Raven asked me to guest post on her Meals $25 or Less. She’s always been one of my favorite students, and I’m excited that she shares my passion for cooking and is also blogging up great food for everyone. The budget slant on Raven’s food blog is a plus and not just for college students. With the economy now, I think we can all appreciate a good home cooked meals that don’t bust the budget.

What to Cook on a $25 Budget?

Being southern and a single Mom, I can stretch a dollar and that includes meals (although we aren’t skimping on taste). Thinking of college students, I wanted something simple to make that also would pop with flavor. The first meal that came to mind was Taco Soup, and even after more thought, that recipe kept coming back to my mind.

Story of Taco Soup

It seems rather fitting that Taco Soup would be the recipe I’d share, because I first got the recipe fifteen years ago when teaching public speaking at the community college.  One of my delightful returning students showed us how to make Taco Soup for her demonstration speech. She got an “A” of course, and I am still making this yummy, low cost meal all these years later.

Ingredients to Make Taco Soup:

1 to 1 1/2 pounds of ground beef (or ground turkey)

1 can of petite diced tomatoes (29 ounces)   

2 cans kidney beans (14 ounces each)

1 can hominy (14 ounces each) – can also use canned corn drained well

1 pack dry taco seasoning mix

1 pack dry Ranch dressing mix (do not mix up as dressing – just use the powdered mix)

Shredded cheese (8 ounce bag shredded or a block home shredded which costs less)

1 bag nacho chips (tortilla chips)

How to Make Taco Soup

1. You’ll need to cook the meat and drain off the extra fat.

2. Then, you just put everything in a stove cooking pot or a crock pot.

3. The Taco Soup is ready as soon as it heated through, but it smells great while simmering and gives the flavors time to meld. I like to put the Taco Soup in the crock pot in the morning on low with it ready for dinner.  In a hurry, I do it on the stove top after work.

4. Just serve the Taco Soup in bowls like chili and put cheese and nacho chips on top for decoration and flavor.

Budget Tip

This recipe is hard to mess up. If you have a bigger group or more people than expected, you can add more beans or hominy without a lot of extra cost. You can also change up the beans watching sales. Pintos and black beans (drained) work well in the recipe too.  I like to do a combination with 2 cans of kidney beans and one can of black beans for more flavor and color (all cans around 14 ounces or a total in that range of weight).

Everyone Loves Taco Soup

The name sounds kind of strange, but Taco Soup is like a mild but flavorful chili with that Tex-Mex feel.  I make this recipe for my family often and have made it for school classes and for church dinners. I’m often asked for the recipe, and it’s nice to have one that is so easy and virtually impossible to bomb to give out.

Cyndi Allison Bio

I’ve been Raven’s college professor and mentor for four years now at Catawba College, and she is in my blogging class – Online Publication. Someone is going to be lucky to get Raven as an employee when she graduates this year. She is top notch.

I teach a range of classes, but I especially love teaching writing classes and advising for the college newspaper (where Raven is the Graphics Editor). I’m also a blogger (which certainly helps when teaching a blogging class), and my most popular blog is also on cooking (but outdoors). Barbecue Master is my grilling space where I share outdoor cooking recipes, tips, and product reviews in the area of barbecue.