Okay all for the many of you that don’t know it, I just love to cook, cook, and cook some more. Most everyone that knows me knows that I love to bring something to new each potluck or special occasion. I am always asked to share the recipes so I figured what way to do this best than to share them on my blog.

Crescent Sausage Rolls

1/2 of a 1-lb.sausage roll
1 8-oz.. block cream cheese
1 tube crescent rolls Big & Buttery ones

Preheat oven to 350 degrees.
Brown the sausage in a skillet over medium heat. Drain on paper towels and wipe out the skillet. Return the sausage to the skillet (off of the heat) and add the cream cheese. Stir together until the cream cheese is melted.
Open the tube of crescent rolls and unroll onto a work surface. Press together the seams of the triangles leaving the three “scored” rectangles. Cut each rectangle into two squares, making 6 squares to work with. Press the squares out slightly creating more surface area. Put approximately 1/4 cup sausage cheese mixture in the center of each square. Pull corners up over the center and twist creating little pockets. Twist and press the seams to make sure they are all sealed.

Place on a baking sheet or baking stone and bake in a 350 degree oven for 20-22 minutes. Serve warm.

Famous Baked Eggs

Hardboiled eggs mixed with crunchy potatoes and cream of mushroom soup make this a wonderful casserole. It’s not your typical egg dish, which is why we love it so darn much.

Ingredients:

6 large eggs, hardboiled
1 7-oz. bag of potato chips
1 can cream of mushroom soup
1/2 cup milk

Directions:

Grease casserole dish. Crush potato chips and put half of bag in casserole dish. Slice eggs and put on top of chips. Mix soup and milk. Pour over eggs. Top with remaining chips. Bake at 350 degrees for 20 minutes. Serve on warm toasted bread.

Chicken StoveTop Roll-ups

Ingredients:

6 Chicken Breasts

1 Box of Chicken Stoveop Stuffing

1 Cup of water

2 Eggs

1 cup of milk

1 can of  Campbell’s Cream of Mushroom Soup

1 tsp. of dill

1 tsp. of Montreal Chicken Seasoning.

Directions:

Beat out the chicken breast until really thin. Sprinkle the outside of the breast with dill and chicken seasoning. Now take the box of Stove top and dump in bowl and mix with a cup of water. Let sit for 5 minutes. Dump in the egg and mix. Take your can of soup and mix with milk next and set aside.

Now take your chicken breast and lay un-seasoned side up. Take a spoonful of stove top mixture and spread thinly on the chicken until completely covered. Now roll up the chicken breast and put toothpicks in to hold it. Place in disk with seam side down. Do this for all the chicken breasts. Lastly take the soup and pour over top of all the chicken breasts. Bake at 375 for 30 minutes.