Easy Sausage Crescent Bake

A quick and different way to breakfast.


1 can 8 count refrigerated crescent dough

1 lb sausage

1/4 cup chopped onion

1/2 cup shredded cheddar cheese-or more

egg white with 1 1tsp water, for wash


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In a medium pan, saute chopped onion and sausage, season with salt and pepper to taste. Drain.
  3. Lay crescent dough on parchment paper, 2×4, with a rolling pin, gently roll pieces together to seal seams.
  4. Spread sausage onto center of dough longways, leaving 3 inches on sides and 1 inch at ends. Sprinkle with cheese.
  5. Slice flaps on sides of dough every inch or so, starting at top, braid dough-alternate flaps, overlapping until done. Brush with egg wash.
  6. Bake 12-15 minutes or until golden brown.

Air Fryer Shredded Beef Taquitos

Use the shredded beef from the previous post for these.


12 corn tortillas

non stick spray

3 cups shredded beef

1/2 cup shredded cheddar cheese

12 toothpicks


  1. In a medium bowl stir together shredded beef and cheese, set aside.
  2. Place 6 tortillas in a folded wet paper towel and microwave 30 seconds, turn over and warm another 30 seconds. Warm the other set of tortillas.
  3. Spread beef mixture on tortillas and secure with toothpick. continue with all tortillas.
  4. Spray air fryer with non stick spray, place 6 taquitos in basket, (I make sure toothpick go into the holes in basket to keep in place. Spray with non stick spray and set air fryer to fry setting and cook for 5 minutes, turn, spray and cook another 5 minutes. Continue with the other half of taquitos.

Mexican Shredded Beef in Instant Pot

Quick Mexican shredded beef to use in tacos, burritos, nachos etc.

Prep: 10 min

Cook: 1 hr 30 min


1 tbsp chili powder

2 tsp salt

2 tsp cumin

1 tsp garlic powder

1 tsp dried oregano

1 tsp pepper

2 pounds boneless chuck roast

2 tbsp vegetable oil

1/2 chopped onion

1/2 cup water

1 tbsp lime juice


  1. Turn on Instant Pot and set to saute.
  2. In a large container combine all seasonings. Cut roast into 4 large chunks. Roll chunks into seasoning, rub in and use all of the mixture.
  3. Add vegetable oil into pot for a couple of minutes, add onion and stir.
  4. Place roast chunks into pot and sear for a couple of minutes, turn, repeat until all sides are seared.
  5. Pour in water, cover and lock lid, make sure to set valve to seal.
  6. Set pot to pressure cook and set timer for 40 minutes.
  7. When done, set valve to vent, remove lid carefully, place beef chunks into a serving dish or large bowl, shred with 2 forks. Pour lime juice into broth, stir and pour over shredded meat.

Copycat Twix Bar Recipe

This recipe is almost as good as the candy bar at the store!

Yield: 48 bars

Prep: 20 min

Bake: 20 min

Cook: 10 min

Chill: 2 hrs

Crust Ingredients:

2 tsp vanilla

1/2 cup unsalted butter, softened

1 1/4 cup all purpose flour

1/4 cup powdered sugar

Caramel Ingredients:

3/4 cup unsalted butter

1/2 cup sugar

1/4 cup corn syrup

1 14 oz can sweetened condensed milk

Chocolate Topping:

11.5 oz milk chocolate chips


  1. Preheat oven to 350 F. Line bottom and sides of a 9×13 pan with parchment paper. You can also use a 7×11 or 8×8 pan, this depends on the thickness you like.
  2. In a mixing bowl, cream together butter, vanilla and powdered sugar. Add in flour until well mixed. Press into the bottom of pan and flatten out, covering the entire bottom. Bake for 20 minutes, 25 for 7×11 and 8×8 pan.
  3. Begin to make the caramel when crust has about 10 minutes left to bake.
  4. In a medium saucepan, add butter, sugar, corn syrup and canned milk. Cook on medium-low heat until all ingredients are dissolved. Increase heat just a little, stirring frequently, bring to a boil, then reduce heat back to medium-low heat, stir frequently and cook for 8-10 minutes. Caramel will be thick and begin to pull from the sides, do not let this burn, stir frequently.
  5. Pour caramel over the cookie crust and spread evenly. Let cool for 10-15 minutes.
  6. In a medium sauce pan, melt chocolate chips on low heat, stirring constantly, pour over caramel layer and spread evenly. Chill.
  7. Cut into desired sized squares or bars.

Easy Candy Bar Cookie Bar Recipe

This recipe is easy and can easily changed up. I usually will make these bars with leftover Halloween candy or leftover bars from my husband’s meetings.

Yield: 36-48 bars (depending on size)


1 cup unsalted butter-softened

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

2 eggs

1 tsp salt

1 tsp baking soda

2 1/4 cup all-purpose flour

2 cups of any filling you want or have on hand. Chocolate chips, chopped up candy bars or mini bars, Kisses, Cups, Rolos, M&M’s anything will work, this recipe is easy, just chop up your candy and mix in.


  1. Preheat oven to 375 degrees F. Line a jelly roll pan with parchment paper.
  2. In a large mixing bowl, cream together butter, sugar and brown sugar. add in eggs and vanilla.
  3. Add salt and baking soda. slowly add flour and continue mixing. Add in chopped candy of your choice.
  4. Spread evenly onto baking pan.
  5. Bake for 20-25 minutes or until golden brown.
  6. Cool on wire rack before cutting into bars.

Picture on the left is with Rolos and topped with sprinkles. Picture on right is made with chopped up Hershey bars.

Have you made this recipe? What filling did you try? Let me know!

Crescent Rolls Recipe

Yield: 24 rolls

Rest: overnight

Rise: 4hrs


1 tbsp active dry yeast

1/4 cup warm water

3 eggs

1/2 cup sugar

3/4 tsp salt

1/2 cup unsalted butter

3/4 cup milk

5 cups all purpose flour

1/2 cup unsalted butter


  1. In a small bowl, melt 1/2 cup butter in microwave, set aside.
  2. In a another small bowl whisk yeast into warm water an set aside.
  3. In a large bowl whisk eggs, sugar and salt. Add in the yeast water.
  4. Add milk and melted butter, whisk together.
  5. Add flour 1 cup at a time, stirring well. Dough will be slightly sticky, not firm. Turn onto floured counter and knead a few times. Return to bowl, cover and let rise 4 hours or overnight in fridge.
  6. Melt 1/2 cup flour and set aside. Line 2 baking sheets with parchment paper. Separate dough in half. Roll each section into a 12-14 inch circle. Brush circle with half of the melted butter. Using a pizza cutter, slice the circle into 12 sections. Beginning at wide end, roll each piece and place on a baking sheet 2 inches apart. Repeat with other half of dough.
  7. Cover with a dishcloth and let rise 3-4 hours.
  8. Preheat oven to 375 degrees F.
  9. Bake 14-16 minutes or until lightly browned.

White Chicken Enchilada Casserole

Prep: 40min

Bake: 40min

Yield: 9×13 pan


3 tbsp unsalted butter

3 tbsp all purpose flour

2 cups chicken broth

1 4oz can chopped green chiles

3/4 tsp cumin

1 cup sour cream

1 pack 12 count corn tortillas

2 cups chopped or shredded cooked chicken

2 cups shredded pepper jack cheese


  1. Boil chicken until no longer pink. Shred or chop and set aside.
  2. Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray, set aside.
  3. In a large pan, melt butter on med to high heat. Add flour and whisk together. Let this cook for 1 minute until browned, whisking constantly. Whisk in half of the chicken broth, keep whisking for another 2 minutes. Slowly add in the remaining broth, green chiles and cumin. Let this cook and thicken for about 2-3 minutes, then add in the sour cream. Whisk until blended. Remove from heat.
  4. Cut tortillas in half. Line the bottom of pan with tortillas 4 total, cut in half. Doesn’t need to be perfect.
  5. Spread a ladle or 2 of sauce over tortillas. (you will use the sauce over 3 layers, you will have extra) Spread half the chicken over sauce and sprinkle with 1/3 of the cheese. Layer 4 more tortillas, cut in half and repeat with a ladle or two of sauce, remaining chicken and 1/3 of the cheese.
  6. Top with remaining tortillas, cover with sauce and remaining cheese.
  7. Cover with foil and bake for 20 minutes. remove foil and bake another 20 minutes uncovered.