Pillsbury Breakfast Blossoms: Crying in my Crescent Dough!

Pillsbury Breakfast Blossoms

I thought I had a top 100 idea with this one, but I'm crying in my crescent dough because it wasn't chosen. It only has 5 ingredients and is easy, yet impressive, to make. It has a Mexican Churro taste. I hope you like it!

 

 

Ingredients:

 

1-8 ounce roll Pillsbury Refrigerated Crescent Dinner Rolls

1/4 cup Smucker's Cherry Preserves

4 tablespoons butter

3/4 cup sugar

1 teaspoon cinnamon

 

Directions:

1) Preheat oven to 375 degrees. Pour the sugar on a large plate. Mix in the cinnamon. Set aside for later use. Melt the butter in a large, microwave-safe bowl. Set aside for later use.

2) On a large cutting board, unroll the crescent dough horizontally. Press the seams together. Cut the dough into six 2 inch wide strips.

3) Dip both sides of each dough strip in the warm, melted butter. Dip both sides of the buttered dough strip in the cinnamon sugar.

4) Cut both ends of the coated dough strips into 1/4 inch wide fringe, leaving the middle 2 inch portion intact.

5) Gather the uncut section and squeeze dough together. Lay the dough on a nonstick cookie sheet. Arrange the fringe/petals. Using your thumb or the back of a melon baller, make an indentation in the middle of the blossom. Place an equally divided portion of the cherry preserves into the indentation. Repeat for the remaining 5 dough pieces.

6) Bake at 375 degrees for 11-12 minutes. Allow the Breakfast Blossoms to cool for 5 minutes. Transfer to a plate using a large spatula.

 

Makes 6 Breakfast Blossoms.

 



 

Slow Cooker Cherry Chipotle Pork: OUTRAGEOUS

Slow Cooker Cherry Chipotle Pork

I wish I could say I created this recipe, but it came from the Dixie Crystals website. This is what I made for the 4th of July, and it was truly outrageous. If you've ever had black cherry ribs, it's similar but only requires inexpensive pork shoulder roast. Here's the recipe and the link from the site.

NGREDIENTS

Cherry Chipotle Pulled Pork

• 3 pound boneless pork shoulder roast
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon canola oil
• 1/2 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup Dixie Crystals Dark Brown Sugar
• 2 chipotle peppers packed in adobo sauce
• 3 tablespoons adobo sauce, from chipotle pepper can
• 1 teaspoon cinnamon
• 1/2 cup dried sweet cherries
• 2 cloves garlic, peeled and roughly chopped
• Sandwich or slider buns

Cilantro Lime Slaw

• 1/4 cup canola oil
• 1 tablespoon white wine vinegar
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons fresh lime juice
• 2 tablespoons mayonnaise
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 12 ounces packaged coleslaw
• DIRECTIONS
  1. Rub pork shoulder evenly with salt and pepper. In a large sauté pan, heat oil over high heat. Place pork shoulder roast in sauté pan and sear each side until browned, about 3 minutes a side. Once roast is browned place it in slow cooker.
  2. In a bowl, stir to combine ketchup, apple cider, vinegar, brown sugar, chipotle peppers, adobo sauce, and cinnamon. Pour over pork roast and add cherries and garlic to slow cooker.
  3.  Cover and cook on low for 8 hours or on high for 4 hours.
  4. To create Cilantro Lime Slaw, whisk to combine canola oil, white wine vinegar, cilantro, lime juice, mayonnaise, salt and pepper in a large bowl. Add coleslaw and toss to evenly coat coleslaw with dressing.
  5. When pork shoulder roast is finished cooking and is fork tender, remove roast from slow cooker and place on a cutting board. With a fork, pull roast until shredded. Return pulled pork to slow cooker and stir to coat with remaining cooking juices.
• Serve alone or on sandwich or slider buns topped with slaw.
• 
  
• http://www.dixiecrystals.com/recipes/category/slow-cooker/Slow-Cooker-Cherry-Chipotle-Pulled-Pork-with-Cilantro-Lime-Slaw

Mucho Mexican Fillo Shells

Mucho Mexican Fillo Shells

The 4th of July is going to be here in no time, so I wanted to share this quick and easy recipe idea with you. ENJOY!

INGREDIENTS:

1-1.9 ounce package Athens Mini Fillo Shells
2 avocados, peeled and mashed
1 teaspoon lime juice
1/2 cup canned corn, drained
5 tablespoons grated cotija cheese or grated parmesan

INSTRUCTIONS:

For added crispiness, bake shells according to package directions.

In a medium bowl, mix the mashed avocado, lime juice and corn. Divide the mixture evenly among the 15 toasted shells. Top each shell with a sprinkle of the cotija or parmesan cheese.

Here's the link to the Athens Fillo Cup site as well: http://phyllo.com/recipes/mucho-mexican-fillo-shells/

Spring Sprung Fillo Shells

Spring Sprung Fillo Shells

Ingredients:  

1-1.6 ounce package Athens Fillo Shells

5 radishes, small dice

1/2 fresh avocado, small dice

1 1/2 teaspoon lime juice

15 teaspoons ricotta cheese

Directions:

Thaw the Fillo Shells according to package directions. In medium bowl, gently combine the diced radishes, diced avocado and lime juice. Set aside for later use. Put one teaspoon of ricotta cheese in each Fillo Shell. Top the ricotta with equal amounts of the radish/avocado mixture.

Serves 4-6