Food - Recipes - Slow Cookers - Baking - Favourite Dishes

My son sent me what he made for supper.

I OTOH had a mushroom and cheese omelette.

Homemade - Left is prosciutto  with goat cheese and arugula. Right is pep hot pep and green olives.

Chocolate Chip Oreo Cookies
Ingredients

1 stick softened butter
6 Tablespoons sugar
6 Tablespoons brown sugar
1 egg
1 teaspoon vanilla
1 ¼ cup flour
½ teaspoon baking soda
½ teaspoon salt
11 broken pieces Oreo Cookies
1 cup chocolate chips

Preheat oven to 350 degrees F.Cream butter, and sugars until well combined.Add egg and vanilla until mixed well.
Place flour, baking soda and salt into a large bowl, stir to combine.Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.
With a medium cookie scoop, scoop onto baking sheet.Bake for 10 minutes or until cooked, but still soft.Let cool on baking sheet for 3 minutes before transferring to cooling rack.

I used 3 tablespoons of sugar and omitted the brown sugar. I iced them even though it didn't call for it.

Banana cranberry!

Greek Orzo Salad

I love this salad and find it refreshing and pretty healthy.  I am adding the link for the recipe in case someone might want to print it off.

http://allrecipes.com/recipe/19389/greek-orzo-salad/?internalSource=recipe%20hub&referringId=561&referringContentType=recipe%20hub

Ingredients:

1 1/2 cups uncooked Orzo pasta                            
2 (6 ounce) cans marinated artichoke hearts            
1 tomato, seeded and chopped                               
1 cucumber, seeded and chopped                           
1 red onion, chopped                                            
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

Directions:

1. Bring large pot of slightly salted water to a boil.  Add pasta and cook for 8 to 10 mins. or until al dente;  drain.  Drain artichoke hearts, reserving liquid.

2. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper.  Toss and chill for 1 hour in refrigerator.

3. Just before serving, drizzle reserved artichoke marinade over salad.

1h 20m    6 servings    348 calories

@SLA44 that's my kind of salad! Thanks for sharing, looks delicious!

The possibilities are endless!

thelightmedia.com
She Uses Classic, Store-bought Crescent Dough In Creative Ways. Here Are 14 Delicious Ideas

Some those recipes look really good - thanks for posting this @GuardianAngel.  Pillsbury also has some really good recipes using Crescent dough.  There was one for a taco pie that really looks good and I posted it on my Facebook page.  Here is the link for the Easy Crescent Taco Bake:

https://www.pillsbury.com/recipes/easy-crescent-taco-bake/9c2bd5f7-63f7-4a6c-afa3-56baeedbc35a

@SLA44 I have made that before but in the crescent ring. The recipie was given to us at a Pampered Chef party, years ago. It's to die for! Thanks for the reminder. The pie is an even better idea!

I have been doing a lot of sitting lately(I broke my ankle about 10 days ago) and reading all these recipes here and constantly on my FB page. So many fun things to try that look so good. Hopefully, I will still be inspired in about 4 weeks +. The canned pillsbury cinnamon rolls also had some great dessert ideas.

Ouch Kasha - that has to be uncomfortable!

Pillsbury has a lot of interesting recipes:

https://www.pillsbury.com/everyday-eats/breakfast-brunch/19-ways-to-eat-biscuits-for-breakfast?utm_source=Email_newsletter&utm_medium=email&utm_campaign=PBD_11_02_2016&vcode=AQAAAAA5zdRvr76ewvXX46202YU9hgXBfXipccyLJJ2vdL572N5KGQXhoR7zxoxswmNh_f7VxOBskBkU0UcX58RC14EQxthxPrB9NClns97zpb2Ejg

I just bookmarked those. Thanks!
The baked brie wrapped in crescent with jam is really good.

I made these last night. They turned out great. I didn't have Ranch Dressing, I used a couple tablespoons of French Onion dip and I used mini muffin tins for appetizers. I got 18 mini's.

Fountain Avenue Kitchen

Baked Cheddar Broccoli Rice Cups


INGREDIENTS
1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups cooked white or brown rice and omit the 1 cup stock below)
1 cup chicken stock
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Homemade Ranch Dressing, or store bought
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste
INSTRUCTIONS

Preheat the oven to 350 degrees F.
Prepare rice as directed on package, substituting stock for water.
Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined.
Transfer mixture to eight well-greased muffin cups--I like to use an ice cream scoop--and top with the remaining 1/4 cup cheese.
Bake for 25 minutes or until tops are lightly browned and edges are starting to get crispy.