These Crescent Egg Rolls are the easy way to enjoy takeout egg rolls at home! Served with sweet and sour sauce for dipping!
We joke around a lot about how insanely addicted Paul is to Chinese takeout food. He pretty much begs me on a weekly basis to order it! I will admit, I give in occasionally because I enjoy it, too. I'll tell you though, our bank account surely doesn't enjoy the price! Yikes!
Last month we had ordered lunch specials to save a bit of money and they came with classic egg rolls. I don't usually order egg rolls, so I was excited to have one with my order this particular time. I'm not sure if it was just a bad batch of them or what, but seriously, what in the world do they put in those things?! I couldn't identify the "red stuff" in them so I ended up just throwing the egg rolls out. If I can't figure out what the actual food is, I'm not eating it!
I'm glad I had an egg roll this past time to get it out of my system, but I won't be having them again for a loooong time. At least night with take out. I thought up these Egg Roll Crescents as a way to enjoy them at home, and control the filling ingredients. I used beef this particular time, but ground sausage would work especially well too. Feel free to adjust the seasoning and soy sauce amounts to your family's liking. Serve these with jarred sweet & sour sauce or duck sauce!
yield: 8 servingsAuthor: Kelly Millerprint recipe
Egg Roll Crescents
A beef and cabbage filling wrapped in crescent roll dough and baked in the oven.
prep time: 15 MINScook time: 15 MINStotal time: 30 mins
1/2 lb ground beef
1 oz pkg onion soup mix (dry)
1 cup shredded cabbage cole slaw mix
2 tablespoons soy sauce
2 tubes crescent rolls
sweet & sour sauce or duck sauce
Brown ground beef in a large skillet, drain, and return to pan. Stir in dry onion soup mix and 2 tablespoons of water.
Stir in shredded cabbage and cook over medium heat until cabbage is wilted slightly, about 5 minutes. Stir in soy sauce and remove from heat.
Remove crescent rolls from cans and separate along perforations. Add 1-2 tablespoons of filling on each and wrap triangle ends around filling. Place filled crescents on baking sheets.
Bake at 375 for 12 - 15 minutes or until golden brown. Serve with sweet & sour sauce or duck sauce for dipping.
We're halfway through May and I can already tell you that this summer, the Miller family is going to be BUSY! With 2 elementary-school aged boys and one toddler, these kiddos are active and ready to get outside and play. I'm already tired - HA!
We have so many plans already for summer fun. I'm looking forward to days spent in my vegetable garden, splashing at our local water park, watching fireworks, and catching a movie or two. As far as dinners are concerned, I'm VERY much looking forward to breaking out the grill! I love picking up some chicken or beef, marinating it in the fridge all day with my favorite Frank's RedHot, and handing it to Paul at the end of the night to grill up for dinner. Add some fresh veggies and salad dressing to dip - you can't get any easier than that for dinner!
I get so excited to have parties with my family during the summer, too. It's just such a fun time of year to get everyone together and celebrate! Of course we're planning a typical BBQ this Memorial Day coming up, and I can assure you that these Grilled Buffalo Chicken Calzones will be making an appearance on the picnic table. They are super easy and delicious! I like using chicken tenders to marinate for these because you get more of that delicious buffalo wing flavor in every bite. Using Frank's RedHot will surely make your celebration this summer stand out from the crowd! Yum!
yield: 8 mini calzonesAuthor: Kelly Millerprint recipe
Grilled Buffalo Chicken Calzones
Grilled chicken marinated in buffalo wing sauce and baked in pizza crust with cheese and ranch dressing.
prep time: 20 MINScook time: 12 MINStotal time: 32 mins
Place chicken in a bowl and pour 1/2 cup Frank's RedHot Buffalo Wing Sauce over chicken, turning to coat pieces well. Cover and refrigerate at least 3 hours or overnight.
Heat grill to medium high heat. Grill chicken 8 - 10 minutes, turning to cook evenly, until chicken is cooked through. Discard any remaining marinade.
Cool chicken slightly and cut into bite-sized pieces. Unroll one package of pizza dough onto a large greased cookie sheet. Gently stretch to the length and width of the cookie sheet and slice into 4 rectangles.
On each rectangle, sprinkle some cheese, spread some grilled chicken, and drizzle with additional sauce. Fold each rectangle over to cover filling and seal edges with a fork. Cut a slit at the top of each calzone to vent. Repeat with remaining pizza dough.
Bake at 425 degrees for 10-12 minutes or until dough is golden brown. Cool slightly and serve calzones with ranch dressing for dipping.
This is such a great dinner to make when you're short on time during the busy week, but these also make great appetizers! When I made these for my family, I sliced them and everyone stood around and ate them with the ranch dressing in the center of the platter. Perfect!
Frank's RedHot Buffalo Wings Sauce has been my go-to for that classic buffalo wing flavor. It's the perfect combination of flavor and heat, and it pairs so well with grilled chicken during the hot summer months. Frank's RedHot Original is the most versatile sauce that can be used for a wide variety of dish types. Their tagline makes me laugh because it's so true - "I Put That $#!+ On Everything!" Be sure to click below for a money-saving coupon!
These Sheet Pan Cherry Pie Bars are perfect for a crowd! A sweet crust topped with cherry pie filling and a vanilla glaze, this dessert recipe is delicious!
Pie is by far my favorite dessert of all time! I've always been partial to classic apple pie, but I'd take a slice of homemade cherry pie any day of the week, too. I'm thinking it's the bright color of the cherries that make me in the mood for cherry pie in particular during the spring and summer months. The red is just so cheerful and perfect with a cup of coffee!
Sometimes, though, I really don't FEEL like putting together all those crust ingredients. Ok, well maybe there aren't really that many ingredients in pie crust. But I could assure you that most of the time I really don't feel like making the crust, rolling it out to the right thickness, fitting it perfectly in the pie plate, trimming it, and making the edge nice. Now that part is a lot of work, you have to admit!
Most times I wind up using store bought crust to just save the hassle, and it takes great, too. I was looking for a way to make cherry pie flavor in a bar form though to save even more time and energy. I can happily report, this one is it! I will say, the crust is more like a cross between a pie crust and a sugar cookie dough, but still absolutely delicious. Hopefully you will think the same, too!
yield: 16 servingsAuthor: Kelly Millerprint recipe
Sheet Pan Cherry Pie Bars
Sugar cookie crust topped with cherry pie filling baked in a sheet pan and topped with a powdered sugar glaze.
prep time: 10 MINScook time: 35 MINStotal time: 45 mins
1 cup butter, room temperature
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups flour
3/4 teaspoon salt
20 oz can cherry pie filling
1 cup powdered sugar
2-3 tablespoons milk
In the bowl of a stand mixer, beat butter and sugar until fluffy. Add in eggs, extracts, flour, and salt, beating until well combined.
Spread 3/4 of the batter into a well greased half sheet pan (use the back of a spatula sprayed with nonstick spray to make it easier). Spread cherry pie filling over top of dough.
Drop spoonfuls of remaining dough over cherry pie filling. Bake at 350 degrees for 25 - 35 minutes or until dough is just beginning to brown. Cool completely.
Stir together glaze ingredients. Drizzle evenly over cooled bars. Allow glaze to set for a few minutes before slicing into bars and serving.
These Sheet Pan Cherry Pie Bars will absolutely be a hit at the next function you bring them to! Be prepared to give out the recipe, I'm sure many will be asking for it after take a bite of these delicious bars! Enjoy!
is a sponsored post written by me on behalf of RAGÚ® and
opinions are entirely my own.
This Spinach and Black Bean Penne Casserole is the perfect meatless weeknight dinner! A dinner the entire family will enjoy!
For the Miller family, summer break is only a few short weeks away now. I can hardly believe it! This school year went by in lightning speed. It's been a crazy year, but I'm so impressed with how far both Silas and Wesley have come. Silas began the year still reading picture books, and he is now fully able to read chapter books with absolutely no problem. Wesley started Kindergarten still learning some of the letter sounds, and he now blows us away with how much he is able to read. I can actually have him sit down and read full picture books to Reuben!
Their little minds continue to amaze me every day.
I'm really excited to plan fun day trips this summer with these crazy boys. There are some amazing hiking trails, creeks, and parks within driving distance. We might even sneak in a quick trip to the beach - we haven't been back to the New Jersey shore for 2 years now. I miss that salty air and sea breeze!
With so many things to look forward to this summer, I know I'm going to need a list of some really delicious, and really easy dinners to whip up when time is short. I also would love to get on more of routine of making dinner at home in order to free up that money to spend on excursions here and there. While I do try to look up last minute deals on admission tickets to local places, the price tag for the five of us to go somewhere often adds up quickly.
This Spinach and Black Bean Penne Casserole is both affordable and easy! You really can't go wrong with these ingredients!
yield: 6 - 8 servingsAuthor: Kelly Millerprint recipe
Spinach and Black Bean Penne Casserole
Penne pasta layered with fresh spinach leaves, black beans, sauce, and cheese, and baked in the oven in a casserole dish.
prep time: 10 MINScook time: 35 MINStotal time: 45 mins
Cook penne in a large stockpot until al dente, according to package directions. Drain and return to pan.
Spray a 4 quart casserole dish with nonstick spray. Spread half of cooked pasta into dish. Sprinkle half of black beans, then half of the spinach leaves, half of the jar of sauce, and 1 1/2 cups of cheese. Repeat layers with remaining ingredients.
Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove foil and bake an additional 5 minutes or until cheese is completely melted and casserole is warmed through. Serve immediately.
I honestly cannot believe how quickly this casserole was eaten in this house! I paired this dinner with a side salad, which was just the perfect touch. Next time, I plan on having some cheesy garlic bread to enjoy with it as well. The boys go crazy for garlic bread, too!
I was able to find both @BarillaUS pasta and @ragusauceon my last trip through Family Dollar. I love that they carry all the household essentials on my list, including ingredients to make this delicious dinner. One stop shopping is a necessity in this busy mom's life! Right now at Family Dollar, get a free 16oz Barilla Pasta when you buy two RAGÚ 16-24oz - such a great deal! RAGÚ is made with no artificial flavors or high fructose corn syrup so
you can feel good about feeding it to your family. What do you plan on making with your Barilla pasta and RAGÚ sauce? Leave your recipe ideas in the comment section below, I'd love to hear from you! #WeeknightTradition
This Shoepeg Corn Salad uses shoepeg corn, cherry tomatoes, cucumbers, and green peppers tossed in a tangy dressing. This salad recipe is perfect for spring and summer BBQs!
A little while ago, I came across a recipe in a cookbook for a salad with shoepeg corn and various other vegetables. I've heard of shoepeg corn, but I honestly didn't know what the difference was between that and regular corn. I knew I probably have had it before and didn't realize it.
Needless to say I wasn't surprised when doing a little bit of research that it's very popular in the southern part of the US, not so much in the northern part. So that explains why I didn't remember ever tasting shoepeg corn, since I was born and raised here in PA! I put it on my shopping list, not to be surprised if I couldn't find it in my local grocery store.