Dinner in a Roll

So, you've heard of bed in a bag -- everything you need to make up your bed -- right? Well, this is the same idea only it is dinner in a roll. VERY easy to make and very easy to customize to your liking. We've make this with a variety of fillings; the possibilities are completely endless.

The most recent one we made was a pizza roll. And it dawned on me, "hey this would be a great addition to your dying blog." So, here it is:

Ingredients

- 1 roll refrigerated pizza crust.

- filling of your choice

- 1tsp butter

- Olive oil

- Cooking spray

1. Spray a cookie sheet with cooking spray and roll out the dough to fit the sheet. Brush dough with olive oil.

2. Top with the toppings of your choice. We had cheese, pepperoni, and bacon.

3. Starting with the longest end closest to you, roll up. Pinch together any holes that form as you are rolling and close up the ends once it is completely rolled up. Brush with butter. You can add garlic salt and/or Parmesan cheese if you wish.

4. Bake at 350 for 35-40 minutes. Let cool slightly before cutting.

Each roll will make 6-8 slices, depending on how thick you cut them.

Enjoy! :)

Cheesy Bacon Chicken Pot Pie

You will need:

1/2 lb chicken, diced to bite size

1 bag (12 oz) frozen mixed vegetables

2 cans* cream of chicken, broccoli, or mushroom soup, or any combination of the 3.

1 1/2 cups bisquick

1/2 cup milk

1 1/4 cup crumbled bacon

2 1/4 cups cheddar cheese

garlic salt

shredded parmesan cheese

1. Mix vegetables with 1 cup water and microwave for 5 minutes. 

Drain excess water off.

Preheat oven to 350.

2. Mix chicken, vegetables, 2 cups cheddar cheese, bacon, and soup in large bowl. 

Mix until well mixed.

If you find the mix to be too thick, add a little milk.

3. Spray 13x9 pan (or 2 8-inch round pans) and spread mix over bottom as evenly as possible.

4. Combine bisquick, milk, 1/4 cup cheddar cheese, and garlic salt (to taste) in a mixing bowl.

Mix until a soft dough forms.

If dough is too stiff, add more milk.

4. Pour over mixture, smooth as evenly as possible, and sprinkle with parmesan cheese.

5. Bake on 350 for 40-45 minutes.

6. Serve and eat.

*Pot pie in photo used only one can of soup, so 2 cans would be creamier.

Updates

Wow, it has been a while since I've posted here. I would like to get back into blogging but not sure how much time I will have between working and spending what little bit of free time I will have with my husband. So we will see where it goes.

The past few weeks have been honestly horrible, but things seem to be looking up for the better. All I can do right now is live life one day at a time and accept what comes my way and fight for what I want. And believe me, I will fight with everything in me; especially for my husband.

I had a babysitting job, and while I enjoyed being with the kids, it really sucked. The kids were mean and wouldn't listen or stay in time out. I was kind of relieved when their mom texted me and told me they were accepted into daycare. I had already put in applications earlier that week, and one paid off. That same night, I received a call to do an interview for Dollar General and I start working there this coming Friday.

I hope the hours will be changed after training, though. If not, I will never see my husband and fear the outcome of that. Right now, I just have to keep what faith and trust I still have for him and hope for the best. I don't know what else to do other than that.

My boutique is practically closing until I can figure out how to manage the time I have free. I don't want to spend the little time I have with my husband working on stuff that probably wasn't even paid for. I can't keep giving stuff out for free. I believed when I started with models that getting my product out there would bring buyers, but boy was I wrong. Over a year of basically giving things away, and I've had maybe 3 fully paid orders. Not cool at all, and we just can't afford to keep it up.

I really don't know what else to type right now, so I will update again when something exciting happens.

Fun da-Middles

I am sure you have all seen those cupcakes that have the frosting in the middle.

Well, they aren't as easy as they make it sound.

We totally nailed it, right?

Peanut Butter Striped Delight

1 (8 oz) pkg cream cheese, softened

1/4 cup sugar

3 cups + 2 tbs cold milk, divided

1 (8 oz) tub cool whip

2 (3.4 oz) pkgs Jell-o instant pudding, Vanilla

1/3 cup peanut butter

1 oreo pie crust (cut recipe in half or a little over except for cool whip) 

OR 

35 crushed Oreo cookies (3 cups)

6 tbs melted butter

IF USING CRUST, SKIP STEP ONE

1. Mix cookie crumbs and butter. Press into bottom of 13X9 inch dish. Refrigerate 10 minutes.

2. Beat cream cheese, sugar, and 2 TBS milk with electric mixer until well blended. 

3. Add 1 1/4 cups Cool Whip and mix until blended. 

4. Spread over crust.

5. In a large bowl, beat pudding mixes and the remaining milk with a wire wisk for 2 minutes.

6. Add peanut butter and mix well.

7. Spread over cream cheese layer.

8. Let stand for 5 minutes and top with remaining cool whip.

9. Refrigerate 4 hours or until firm.

Gingerbread Cheesecake

1 pouch Betty Crocker Gingerbread cookie mix

1/2 cup butter or margarine, softened

1 tablespoon water

1 egg

1 14oz can sweetened CONDENSED milk, NOT evaporated. 

1 8oz package cream cheese, softened

1/3 cup lemon juice

2 cups whipped topping

Heat oven to 375F. Spray bottom and sides of 13X9" baking pan with cooking spray. 

In large bowl, stir mix, butter, water, and egg until soft dough forms.

Make 5 cookies by shaping dough into 5 one-inch balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of drinking glass dipped in sugar. 

Bake 8-10 minutes or until edges are set. Move to cooling rack to cool. 

While cookies are cooling, press remaining dough into baking pan. Bake 8-10 minutes.

In a large bowl, beat cream cheese, milk and lemon juice with an electric mixer, medium speed, until smooth.

Fold in whipped topping and spread over cookie base.

Crumble the 5 baked cookies and spread evenly over cream cheese mixture. Cover and refrigerate 1 hour before serving. Keep any left overs refrigerated. 

Serves 15 people.

Chocolate Chip Cookie Brownies

2 (1 lb 3.5 oz) pouches Betty Crocker Chocolate Chip Cookie Mix

2 large/jumbo eggs

1 cup butter, softened.

Beat together mix, butter, and eggs in a large bowl until soft dough forms.

Pour at once into 9X13 inch pan, greased with cooking spray.

Spread evenly in pan.

Bake at 350 for  20-30 minutes, or until inserted toothpick comes out clean.

Cool, cut, and enjoy!