Green Chili Crescent Poppers

Oh my gosh are these ever deeeelicious! I have made these both at home for the family and also brought them to a dinner and they are devoured by everyone. Everyone likes them; they aren't spicy so kids like them, but they have enough tangy savory flavor that adults can't stop putting them in their mouths ;) This recipe makes 32 poppers. And they go FAST! I say just double the recipe and use your whole can of chilies. They also refrigerate just fine, just zap in the microwave to warm up and snack away.

Ingredients:

1 tube regular Crescent Rolls
1/2 of a 4oz can diced Green Chilies (or jalapenos if you prefer)
3/4 (8 ounce) cube cream cheese, room temperature
1 Tbsp. sugar

Directions:
PREHEAT oven to 375° F.

COMBINE about 3/4 of the cream cheese, half of the green chilies and 1Tbsp. sugar in a bowl. This is really not spicy at all so if you want them spicy add more green chilies to taste. Set bowl aside.

Open up your tube of crescent rolls and lay out on your cutting board. Separate in half length-wise (two rectangles, 4 triangles each). You are going to make two long rolls. Pinch together all of the perforations and smooth it out. Feel free to use a rolling pin if you wish. Spread half of the cream cheese mixture onto one of the two rectangles. Once you've spread half of the mixture on one of your rectangles, start with the LONG end of the roll, and get to rolling. Remember you want to end up with long skinny rolls. Once it's all rolled up, you will need to cut your log into 16 pinwheels.

Get a sharp knife. I found that refrigerating the rolls for a few minutes and then using a serrated knife worked best for me. Cut your log right in half. Now you should have two logs. Continue cutting the logs in half until you end up with 16 pinwheel poppers. Now repeat with other half of the crescent rolls.

Place poppers on cookie sheet that has been sprayed with non-stick spray.

BAKE at 375 degrees about 13 minutes until they are golden brown. Keep an eye on them, as each oven varies.

Recipe courtesy of My Homemade Life

Crockpot "Dump" Chili

I have recently discovered the joys of Crock pot cooking! What brought me around to it is the idea of "dump" or freezer cooking which is amazing if you haven't heard of it! Basically you take all your uncooked ingredients (except for ground turkey/beef) and dump it into gallon size freezer bags, then toss in the freezer. The night before you take the bag and move it into your fridge to thaw and then put it in the Crock pot in the morning. Come dinner time you have a tasty meal all ready for you. This is pure genius I tell you and perfect for the Lazy Cook Project, because I am LAZY duh... I am going to start posting a bunch of these type of lazy dump recipes shortly, so stay tuned! :) Enjoy this totally yummy and ridiculously simple chili!

* Recipe for Sweet "Corn dog" Cornbread mini loaves shown in picture.

Ingredients: 
2 lbs. Ground Turkey, browned and drained 
2 16-oz. cans Kidney beans, drained 
2 16-oz. cans Northern beans, drained 
1 16-oz. can Black beans, drained 
4 14 ½ oz. cans Diced Tomatoes 
2 medium Onions, chopped 
1 c. chopped Green Peppers 
1 tsp. Garlic Powder 
3 Tbsp. Chili Powder 
2 tsp. Cumin 
2 Tbsp. Brown Sugar 
1 tsp. Black Pepper 
1 tsp. Salt  

* Feel free to switch up the beans, do more black beans, less kidney it doesn't really matter in my opinion. Just make sure to do 5 cans with some variety. You can also cook your own beans instead of using canned if you have the time. The original recipe called for ground beef, but I don't eat beef. It is excellent with ground turkey. I'm sure you could also use TVP or some other type of substitute as well.  

Directions: 
Combine all ingredients, and separate into 2 1-gallon freezer bags (or just put half of each item into each bag as you go and mix it up in the bag, that's what I do). Seal, making sure you push out as much air as possible and lay flat to freeze. When ready to serve, thaw overnight in refrigerator. Pour chili into crock pot, and cook on low 8-10 hours. Make sure to write the directions on the freezer bag.

Recipe modified from Rachael's Favorite Recipes

Sweet "Corn Dog" Cornbread

If you are in the mood for sweet cake-like cornbread then this is the recipe for you! I surprised my son and husband by hiding cut up hot dogs inside of them so that they were surprise "corn dogs". They loved it :) You can put these in regular muffin tins, mini muffin tins, mini loaf pans or you can do a 9x13 pan, totally up to you! I like the mini loaf pans because they are just so cute.
* Recipe for Crock pot "Dump" Turkey Chili shown in picture.

Ingredients:

2 boxes Jiffy Cornbread Mix

1 box regular Golden Butter or Yellow Cake mix (make sure it doesn't have "pudding in the mix")

1-2 cans of Fiesta Corn (I used one 11oz can and it was not enough)

Mexican blend shredded cheese to taste

Hotdogs of your choice (I use turkey dogs)

Additional ingredients:
You will also need the ingredients that the Jiffy and cake mix boxes call for (eggs, butter etc)

Directions:
PREHEAT oven to 350° F.

COMBINE all of the ingredients for the cake mix in a large mixing bowl until smooth. Add in the additional ingredients for both boxes of Jiffy mix (but not the actual mix), stir until combined. Add fiesta corn and shredded cheese. Then gently add in the Jiffy mix. Do not over stir or your cornbread will be tough and chewy. You will still have lumps in your batter which is fine! Spray pan with cooking spray. Fill your pan 1/2-3/4 full then add in your cut up hot dogs. I like to sink mine in a little bit so they are hidden in the batter.

BAKE at 350 degrees until done, approx. 15min for mini muffins or mini loaves, approx. 20-30min for large muffins or a 9x13" pan. Test for doneness: insert a toothpick, it should come out clean. Cool on baking sheets; remove to wire racks to cool completely. This recipe makes about 24 mini loaves.

Recipe modified from The Sisters Dish

Kitchen Sink Cookies

I keep making additions to this recipe every time I make it. I really love the combo of chocolate, cranberry and cinnamon! Something about it is just so pleasing to my palate :) If you don't have coconut flour (or don't want to use it) then eliminate one of the eggs, leave out the applesauce and use 2 1/4 cups all purpose flour.

Ingredients:
1 1/4 cups All-purpose Flour
1 cup Coconut Flour
1 cup Oatmeal
1 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1 cup (2 sticks) Butter, softened (not margarine)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs1/8 cup Applesauce
2 cups (12-oz. pkg.) Dark Chocolate Morsels (or Semi-Sweet)
1 cup chopped Walnuts
3/4 cup Shredded Coconut
3/4 cup Dried Cranberries

Directions:
PREHEAT oven to 375° F.

COMBINE flour, oatmeal, baking soda and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Add applesauce. Stir in coconut, cranberries, chocolate chips and nuts; stirring thoroughly after each addition. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 10-13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.