Overnight Crescent Rolls

Overnight Crescent Rolls

1 package yeast

½ cup sugar

1 cup warm milk

2 eggs, well beaten

1 teaspoon salt

4 cups flour

½ cup melted butter

Mix yeast, sugar, and warm milk; let stand ½ hour. Add eggs, salt, flour and butter; mix well. Let mixture stand overnight, not refrigerated, covered with a damp towel. The next morning, divide the dough into four parts. Roll each section into a 9” circle and cut into 6 triangles; roll into crescent shape. After rolls are made, they can stand at room temperature all day before baking. Bake 15-20 minutes at 350.

Mini Italian Meat Loaves (Or Not)

Mini Italian Meat Loaves (Or Not)

1 pound ground beef

1 package Stove Top Stuffing Mix

1 cup water

1 teaspoon Italian seasoning

¾ cup spaghetti sauce

¾ cup shredded mozzarella cheese

Preheat oven to 375. Mix meat, Stove Top, water, and Italian seasoning. Divide mixture evenly between 12 sprayed muffin cups. Make an indentation in each meatloaf with the back of a spoon. Spoon spaghetti sauce into indentations. Bake 30 minutes; top meatloaves evenly with cheese an bake another 5 minutes Let stand 1- minutes before serving.

Instead of Italian, make it:

Mexican by adding 2 teaspoons chili powder (instead of the Italian seasoning) in meat mixture, top with ¾ cup salsa (instead of spaghetti sauce) and sprinkle with shredded Mexican cheese.

Mediterranean by adding 1 teaspoon dried oregano to meat mixture, top with ¾ cup chopped roasted red bell peppers, and sprinkle with ¾ cup crumbled feta cheese.

Barbecue by adding 1 teaspoon garlic powder, topping with ¾ cup barbecue sauce and sprinkle with cheddar cheese.

Homemade Bundt Cake

Homemade Bundt Cake

1 yellow cake mix

1 box vanilla instant pudding

¾ cup oil

¾ cup water

4 eggs

1 teaspoon vanilla

¾ cup sugar

6 teaspoons cinnamon

¾ cup chopped nuts

¼ pound powdered sugar

3 tablespoons milk

½ teaspoon vanilla

2 tablespoons margarine

Preheat oven to 350. Mix cake mix, pudding mix, oil, water, egg and vanilla with mixer on high speed 6-8 minutes. In a separate bowl, combine sugar, cinnamon, and chopped nuts. Grease a bundt pan. Beginning with the cinnamon sugar mixture, alternate layers of the cinnamon sugar and the cake batter (2 layers of each). Bake 40-45 minutes at 350. Cool for 20 minute and remove from cake pan. Combine powdered sugar, milk, vanilla, and margarine to make glaze; drizzle over warm cake.

Pennsylvania Dutch Anise Drops

Pennsylvania Dutch Anise Drops


2 eggs

1 cup sugar

¼ teaspoon anise flavorings

1 ½ cup flour

¼ teaspoon baking powder

pinch salt


Beat eggs. Add sugar and anise; beat until fluffy. Add flour, baking powder and salt. Grease a cookie sheet and drop by spoonfuls close together. Let set uncovered 8-10 hours. Preheat oven to 350. Bake 5-6 minutes; cool. Cookie will form its own topping.

Italian Bean & Tomato Salad

Italian Bean & Tomato Salad


2 15-ounce cans white beans, drained and rinsed

2 cups fresh green beans, cut into 1” pieces and blanched

2 cups chopped plum tomatoes

½ cup reduced fat Italian dressing

2 tablespoons chopped fresh basil

2 tablespoons grated parmesan


Combine beans, tomatoes, and dressing; cover and refrigerate at least one hour. Sprinkle with basil and cheese just before serving.