Recipe: Chicken Crescent Casserole

I love Pillsbury crescent rolls, but I usually eat them plain or fill them with something sweet (jam, etc.). Of course there are pigs-in-a-blanket, but I had never thought to make a chicken casserole with them until I round this recipe from Allrecipes. 

Ingredients

• 3 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 2 (8 ounce) packages crescent roll dough, unrolled and divided into triangles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup milk
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken.
3. Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish.
4. Mix cream of mushroom soup, cream of chicken soup, milk, and cheddar cheese in a bowl; pour mixture over crescent rolls.
5. Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.

The hardest part about this recipe is trying to fit the chicken into the crescent rolls and not let any fall out! But other than that, this recipe is super-easy to make. I even diced up the chicken and cooked it in the air fryer, which I think is a faster option. The photo online shows broccoli in the casserole, which clearly is not listed in the ingredients. So instead I made broccoli on the side so that we had a green vegetable with dinner (because otherwise, this dinner is not healthy AT ALL). But it sure does taste good!

Recipe: Vegan Lemon Olive Oil Cake

I had planned to bake with my vegan friend while my husband watched football (anything to keep ME from having to watch!), but then she had to visit her dad over the weekend, so we made this vegan lemon cake after work one day. We each brought some ingredients to the table (no pun intended), and I think it turned out very well! Thanks, Anthea from Rainbow Nourishments for the recipe!

Ingredients

Vegan Lemon Olive Oil Cake

• 2 ½ cups (315g) all-purpose plain flour spoon and leveled (note 1 for gluten-free option)
• 1 ¼ cups (250g) granulated sugar
• 3 teaspoons baking powder
• Pinch of salt optional
• 1 cup (250g) dairy-free milk room temperature
• ½ cup (125g) extra virgin olive oil
• ⅓ cup (80g) lemon juice (note 2)
• ~2 tablespoons lemon zest
• 1 teaspoon vanilla extract optional

To decorate (optional, see note 2 for alternatives)

• 1 ½ cups (150g) powdered sugar / icing sugar
• 2-3 tablespoons lemon juice
• 1 cup (150g) fresh berries

Instructions

To make the cake:

Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) loaf pan with parchment paper.

Add all the dry ingredients (all-purpose flour, sugar, baking powder and salt) to a large bowl. Mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice, lemon zest and vanilla) and mix until just combined.

Pour the lemon cake batter into your prepared pan. Smooth the surface if necessary.

Bake the cake for 1 hour or until you can insert a toothpick in the center of the cake and there's no wet batter on it. As this is a moist cake, some crumbs on your toothpick are fine. If the surface of your cake is browning too quickly, carefully tent the pan with aluminum foil.

Allow the cake to cool in the loaf tin for 10 minutes then let the cake cool on a cooling rack.

To make the icing:

Add the lemon juice and sugar to a medium bowl and mix until smooth. Add more lemon juice or non-dairy milk for a thinner icing (like a lemon glaze) or more powdered sugar for a thicker icing.

Drizzle the icing over your cooled cake. If desired, top the cake with berries just before serving.

Store the cake in an airtight container at room temperature for a day or in the fridge for up to 3 days. The cake can be stored without the icing in the freezer for up to 1 month.

Notes

1. This lemon cake works well with King Arthur's gluten-free measure for measure flour. If using, I suggest baking the cake for 5-10 minutes longer. Other gluten-free flour blends may produce different results.
2. You'll need around 2-3 medium lemons to yield the amount of lemon juice and zest for the recipe.
3. Alternatively, you can enjoy the cake plain, topped with fresh berries or a light dusting of powdered / icing sugar.

Her oven only went to 350°F (We couldn't get 355°F; the oven just automatically jumps to 375°F after that), but it wasn't an issue. And we used plain soy milk, so I can't speak to how the recipe would work or taste if you used almond milk, coconut milk, etc. We only ended up using two lemons, although they were on the large side. We used all the zest and most of the juice in the cake, but put a little bit of juice in the icing (along with Jack Daniel's Tennessee Honey whiskey, since we like boozy icing!). And rather than decorate the whole cake with berries, we decorated each PIECE with blueberries and raspberries, which meant more berries per slice!

This recipe was easy to make, and I would certainly do it again (as long as my friend provides the non-dairy milk!). 

Recipe: Apple Fritter Loaf Cake

 I am amazed by all the fun recipes there are on Instagram! I found this recipe from Hailey Pipher @shelikesmilk. Another easy and delicious recipe, just how I like it!

Ingredients

• 1/3 cup brown sugar 
• 3 tsp cinnamon 
• 2  1/2 apples, peeled and rough chopped
• 2/3 cup + 3 tbsp granulated sugar 
• 1/2 cup softened butter
•  2 eggs 
• 1  1/2 tsp vanilla 
• 1  1/2 cups flour 
• 1 3/4 teaspoons baking powder 
• 1 tsp salt 
• 1/2 cup + 3 tbsp milk 
• 1 cup powdered sugar 

Directions

1. Preheat oven to 350 degrees F. Prep your 9x5” loaf pan with a non-stick spray or line with parchment paper.

2. Mix 1/3 cup brown sugar and 2 tsp cinnamon in a small bowl, set aside. Toss cubed apples with 2 tbsp granulated sugar and remaining 1 tsp of cinnamon in a separate bowl, set aside.

3. In a stand mixer or with a hand mixer, beat 1/2 cup softened butter and 2/3 cup granulated sugar together until fluffy, approx. 2 minutes. Add eggs and vanilla, then continue to mix. 

4. Gently mix flour, baking powder and salt in separate bowl, then slowly add to creamed butter mixture until fully combined. Add 1/2 cup milk into this mix until smooth. 

5. Pour half the batter into the lined loaf pan and add half of the apple mixture on top of the batter in the pan. Sprinkle half of the brown sugar and cinnamon mixture on top of the apple layer. 

6. Repeat and add the remaining batter overtop and top with remaining apples and brown sugar mix. Use a knife or toothpick to gently swirl the apple mixture into the batter, ensuring the apples on top layer or patted into the loaf batter. 

7. Bake until toothpick inserted into middle of loaf comes out clean, about 1 hour. Allow loaf to cool on wire rack after baking. 

For the Icing: 

Combine and mix powdered sugar with remaining 3 tbsp of milk. Add more milk or powdered sugar to reach desired consistency. Drizzle loaf with glaze.

Every step of this recipe is so yummy! The sugar cinnamon mixture (I didn't pack the brown sugar since the directions didn't say to), the sugared apples, the batter itself... so good! I used one large apple and a small one, and I melted half the butter (I find working with melted butter is much easier). I also added a tablespoon of vanilla extract to the powered sugar (to replace one tablespoon of milk) to add some extra flavor. I actually ate mine without icing because I couldn't wait for it to cool: I wanted to eat it NOW! And it was very good, even without the icing!