This is where I'm going to put some of my favorite/awesomest recipes and you get to share in all the yummy goodness! Most of them I've tried out and loved and that's why they're here, some I just added because they look equally awesome, but haven't had a chance to check out yet. As you can see, it's pretty bare, but it will be filled soon!

Crescent Pizza Pockets:

1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup pizza sauce
3/4 cup shredded mozzarella cheese
1/2 cup sliced pepperoni
1 teaspoon grated Parmesan cheese


Heat oven to 375 degrees F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
Bake 13 to 15 minutes or until deep golden brown. Serve warm.

We seriously eat these once a week. They are so delicious, all buttery roll flavor and then, pizza! Two of my favorite foods together, and they're perfect for dipping!


Creamy Slow Cooker Pork Tenderloin:

2 pounds pork tenderloin
montreal chicken seasoning, to taste
1 can whole kernel corn, undrained
1 can diced carrots, undrained
1 can sliced green beans, undrained
1 can cream of mushroom soup, undiluted
1 can french onion soup, undiluted


Liberally rub tenderloins with Montreal chicken seasoning.
Sear in frying pan coated in oil or butter.
Cut tenderloin into 1/2 inch medallions. Place in Crock Pot or slow cooker.
Cover tenderloin with canned veggies and soups, making sure to cover meat.
Cook on low 8 hours or high 4 hours.

When I say liberally, I mean liberally. You can use any spice blend you like, or even salt and pepper. This recipe is one I just sort of made up as I went along (as I am apt to do) and it turned out great! The soup mixes and veggies turned into this wonderful sauce, I serve this over biscuits and is another favorite!


Peanut Butter Truffle Brownies:

1 box Brownie mix (and ingredients to make brownies according to directions)

1/2 cup creamy peanut butter
2 cups powdered sugar
1/2 cup butter, softened
2 teaspoons milk

1 cup semisweet chocolate chips
1/4 cup butter

Bake brownies according to directions, cool.
Mix filling ingredients and spread over cooled brownies.
Melt topping ingredients in microwave or double boiler, pour and smooth over filling.
Refrigerate until set, about 30 minutes.
Cuts best when cool.


Biscuit Pizza:

1 tube refrigerated biscuit dough (10 biscuits)
20 pepperoni slices
pasta or pizza sauce
mozzarella cheese

Preheat oven to 375 degrees F. Spray baking sheet with non-stick spray. Open tube of biscuit dough and separate biscuits. Pat down/flatten biscuits to about 4 inches wide. Spoon sauce onto each biscuit, top with pepperoni and cheese. Bake 15 minutes.
These are similar to the crescent pizzas, just as yummy, but easier!


Pumpkin Cookies:

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter, softened
1 cup pure pumpkin (not pumpkin pie filling)
1 teaspoon vanilla
1 large egg
1 cup walnuts, crushed (optional)

2 cups powdered sugar, sifted
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla

Combine dry ingredients.
Cream sugar and butter. Add pumpkin, egg and vanilla until smooth.
Gradually add flour mixture.
Drop tablespoonfuls onto greased cookie sheets.
Bake 15-18 minutes at 350 degrees.
Allow to cool on baking racks and dip tops in glaze or drizzle glaze on top.


Pumpkin Scones:

3/4 cup canned pumpkin
1/2 cup parmesan cheese, grated
1/4 cup butter, melted (1/2 stick)
1 egg
1 teaspoon worcestshire sauce
1/2 teaspoon salt
ground white or black pepper, to taste
2 teaspoons chili oil
1 2/3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda

Mix pumpkin, cheese, butter, egg, worcestshire, salt, pepper and chili oil.
In a separate bowl, mix flour, baking powder and baking soda. Fold into pumpkin mixture, stir until combined into a dough.
Pat into a 1 inch thick oval, cut into 2 inch rounds.
Brush tops with milk
Bake 15 minutes at 400 degrees.


...more yummyness to come!