Pesto Cheesy Chicken Rolls

4 skinless boneless chicken breast, pounded to 1/4 inch thick
1 cup of basil pesto (you can also use sun-dried tomato pesto)
4 thick slices of mozzarella cheese

Preheat oven to 350.  Spread 2 to 3 tablespoons of pesto on each breast and a slice of cheese.  Roll tightly and secure with toothpicks.  Bake uncovered for 45 to 50 minutes until chicken is nicely browned and juices run clear.

Honey Cream Filled Crescents

For some reason during the Holidays, most people have crescent rolls and cream cheese on hand.  I made these this morning for a quick easy breakfast.

4 oz cream cheese
3 tablespoons honey, divided
1/4 cup sliced almonds
1 pkg (8oz) refrigerated crescent dinner rolls
Ground cinnamon

Preheat oven to 375 degrees.  Mix cream cheese and 2 tablespoons of honey.  Stir in almonds.  Unroll crescent roll dough.  Spread 1 tablespoon cream cheese mixture onto each triangle.  Sprinkle with cinnamon.  Bake 12 to 14 min or until golden brown.  Serve rolls warm and drizzle with remaining honey.

Cobbler

This is the best and fastest dessert I know (besides store buying).  I keep a can of peach pie filling for this.  You can use any pie filling, but I make it most with peaches (sweet) and apples (tart)

1 cup self rising flour
1 can pie filling
1 cup sugar
1 cup milk
1/2 cup melted butter
1 teaspoon cinnamon

Mix all ingredients except pie filling and put in greased 9x9 pan.  Drop in filling throughout the pan and sprinkle with cinnamon and sugar.  Bake 35 to 45 minutes at 350 degrees.

Spanish Rice

1 cup long grain rice
2 tablespoons bacon fat (or olive oil)
16 oz stewed tomatoes
2 gloves garlic
1 teaspoon pepper
1 medium onion, chopped
1 teaspoon salt
1 1/2 cup water

Fry rice in bacon fat until brown.  Add onion and garlic and saute 1 min. Add everything else and cover, simmer for 20 min.

Herman Cheese Ball

I made this for Thanksgiving and turned out better than expected.  Its a ridiculously large recipe, so I recommend you cut it by thirds.  Also, use a log shape and optimize the surface area for pecans.

3 (8 oz) packages cream cheese softened
1/2 teaspoon minced garlic
1 tablespoon Worcestershire sauce (I don't use because I don't like Worcestershire sauce)
1 tablespoon hot pepper sauce
1 pound shredded cheddar cheese
1 cup pecans
1/4 cup chopped fresh parsley

1.  In a food processor, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce.  Blend well.  Add cheddar cheese and process until the cheddar is fine, but still visible.  Shape the mixture into balls or logs.  Wrap individually in plastic wrap and place in the freezer.
2.  While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl.  Remove the balls from the freezer and roll them in the pecan and parsley mixture.

Pumpkin Pecan Cake Roll

We made this for dessert for Thanksgiving, but Jerry enjoyed it with coffee in the morning too.

Cake:
3 eggs
1 cup sugar
3/4 cup all-purpose flour
3/4 cup canned pumpkin (you can use pumpkin pie filling, but don't use the spices if you use the pie filling)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon lemon juice
1 cup finely chopped pecans
confectioner's sugar

Filling:
2 (16oz) packages cream cheese softened
1/2 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

1.  Lined a greased 15in x 10 in x 1 in baking pan with waxed paper and grease the paper; set aside.  In a mixing bowl, beat eggs for 5 minutes.  Add sugar through nutmeg and mix well.  Add lemon juice.  Spread batter evenly in prepared pan and sprinkle with pecans.
2.  Bake at 375 degrees for 15 min. or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners' sugar.  Gently peel off waxed paper.  Roll up cake in towel and cool completely on a wire rack.
3.  In a large mixing bowl combine all filing ingredients and beat until smooth.  Unroll cake and spread filling as think as you like.  Roll up again, cover and refrigerate for at least 1 hour before serving.

Hash brown Quiche

My mom needed this recipe, but I thought I would post it because its great for Christmas breakfast, esp if you have guests.

Hash brown Quiche
3 cups frozen loose packed shredding hash browns, thawed
1/3 cup butter, melted
1 cup diced fully cooked ham (I use turkey)
1 cup (4oz) shredded cheese
1/4 cup diced green pepper (I am allergic to green peppers, so I use onions)
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Press hash browns between paper towel to remove excess moisture.  Press into the bottom and up the sides of an ungreased 9 inch pie pan.  Drizzle with butter.  Bake 425 degrees for 25 min.  Combine ham, cheese, pepper and spread over crust.  In a bowl beat eggs, milk, salt and pepper (and garlic powder if you would like) and pour in pie pan.  Reduce heat to 350 degrees and bake for 25-30 min, or until cook through.  Allow to stand for 10 min before cutting.