Egg, cheese, and bacon crescent rolls

I found this recipe on pinterest, but it came from All Recipes. It was pretty good. I am not a fan of scrambled eggs, so I thought this would be a good way to trick myself into eating eggs and getting some protein. The only bummer is you can't fit much inside the crescent rolls, but they were still tasty. Pat suggested using a sausage link instead of bacon and rolling that inside with the eggs, it might be worth a try. Overall, it was an easy meal and for the most part, tasty.

 

Ingredients:

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls 8 slices bacon, crisply cooked, crumbled 4 egg, scrambled

1/2 cup finely shredded Cheddar cheese 1 egg, beaten (optional) 1 tablespoon cracked black pepper (optional)

Directions:

1.	Heat oven to 350 degrees F. Unroll dough on work surface; separate into triangles.
2.	Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.
3.	Bake 18 to 20 minutes or until golden brown.

Avocado Egg Rolls

Pat and I have always loved the Cheesecake Factory's Avocado egg rolls. I have been meaning to try to make them myself for quite sometime, but haven't gotten around to it. Cooking club came around and I knew I just had to make them. These were delicious! The dipping sauce was amazing! We will definitely be making these again.

 

Dipping Sauce
3 -4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp ( I just skipped this!)
1/2 cup honey
1 pinch powdered saffron (I didn't have any, so I left it out)
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil

Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten

Directions:
1.Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
7. Distribute filling evenly onto center of each egg roll wrapper.
8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9.Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10. Repeat with remaining wrappers.
11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
Read more at: http://deep-fried.food.com/recipe/copycat-cheesecake-factorys-avocado-egg-rolls-60891?oc=linkback

Sour Cream Noodle Bake

I have been a terrible blogger lately, but have been cooking a bunch. I have been trying to make at least one new recipe a week, but often forget to take a picture and/or blog about it. This was the Pioneer Woman's Sour Cream noodle bake, it was pretty tasty. It was very easy to make too.

Ingredients

From the Pioneer Woman

http://thepioneerwoman.com/cooking/2011/03/sour-cream-noodle-bake/

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.