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Cheese Pockets

Cheese Pockets
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Cheese Pockets
Prep Time
5 mins
Cook Time
11 mins
 

Here's a quick and easy recipe with just crescent rolls and your favorite shredded cheeses. Makes 2 pockets per person. Tasty and inexpensive – one of my favorite combinations!

Course: Main Course
Cuisine: American
Servings: 2 people
Author: Randy
Ingredients
  • 1 8-pack crescent rolls
  • 2-3 packs shredded cheese (I used colby/jack and sharp cheddar, three cheeses tastes best)
Instructions

  1. Take two of your crescent roll triangles and form them into a rectangle on a cookie sheet. You'll need to use your finger to get rid of the crease in the middle where the two triangles connect. Repeat with remaining triangles. It should make four rectangles.

  2. Fill half the rectangle with a small handful of three cheeses (I use one mixed – colby/jack, and sharp cheddar).

  3. Pull the side without cheese over the top of the side with cheese on each pocket.

  4. Pinch the edges together by pushing down on them with a fork.

  5. Make two holes in the top of each pocket.

  6. Cook at the temperature and time listed on the crescent roll package. Serve warm.

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Quick and Easy Cinnamon Apples

Cinnamon Apples
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Quick and Easy Cinnamon Apples
Prep Time
8 mins
Cook Time
5 mins
 

This quick and easy side dish only requires six ingredients and tastes delicious. This dish came about when I was trying to come up with a recipe that tasted like Boston Market's cinnamon apples. These are not the same, but they have a great flavor.

Course: Side Dish
Cuisine: American
Keyword: cinnamon apples, fruit side dish, side dish
Servings: 4 people
Author: Tracy
Ingredients
  • 4-5 apples
  • 4 Tbsp butter
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 Tbsp flour
Instructions

  1. Rinse, peel and core your apples and place in a bowl to the side.

  2. Mix sugar, cinnamon, nutmeg and flour in a separate bowl.

  3. Melt your butter in a large non-stick skillet.

  4. When the butter is melted, add your apples and cook 3-5 minutes (until golden brown, but not until they are mushy).

  5. Remove from heat and add the ingredients from the second bowl. Mix and let it rest until glaze forms. If glaze does not form, put the skillet on low heat and stir until glaze develops.

  6. Serve hot.

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Broccoli Casserole

 

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Broccoli Casserole
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

We typically eat this as a main course, but it also makes an excellent side dish.

Course: Main Course
Cuisine: American
Servings: 8
Author: Steve
Ingredients
  • 20 oz. frozen broccoli
  • 2 cans cheddar cheese soup
  • 1 soup can full milk
  • 1 stick butter
  • 7 oz. box Minute Instant Rice
  • 6-8 slices American Cheese (I prefer Kraft.)
  • Lawry's Seasoned Salt (to taste)
Instructions

  1. Mix all the ingredients except the sliced cheese and cook at 350 degrees for 25 minutes.

  2. Top with sliced cheese.

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Sweet and Spicy Meatballs

 

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Sweet and Sour Meatballs
Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
 

Our family uses these meatballs for a main course, served with rice, however they also work well for appetizers.

Course: Main Course
Cuisine: American
Author: Mildred
Ingredients
  • 2 bags 14 oz. frozen original meatballs (not Italian style)
  • 2 jars chili sauce
  • 1 cup grape jelly
  • 1 Tbsp. brown mustard
Instructions

  1. Heat frozen meatballs according to package instructions.

  2. Place meatballs in crockpot.

  3. Add all other ingredients and mix together.

  4. Cook in crockpot for 3 hours on high or 6 hours on low.

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Easy Crock Pot Hawaiian Chicken

Hawaiian Chicken
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Easy Crockpot Hawaiian Chicken
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
 
Course: Main Course
Cuisine: American
Servings: 6 people
Author: Tracy
Ingredients
  • 5-6 frozen chicken breasts
  • 18 oz favorite barbecue sauce
  • 15 oz can of pineapple chunks (with the syrup)
  • 1 onion
Instructions

  1. Place frozen chicken in the bottom of the crock pot.

  2. Cover the chicken entirely with barbecue sauce.

  3. Chop onion into chunks.

  4. Add the pineapple with its juice and the chopped onion on top of the barbecue sauce.

  5. Cook on high for 4 hours, or on low for 6 hours.

  6. Shred the meat with two forks and serve in a taco or over rice.

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