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Nom Nom Nom.
These hamburgers are cooked then simmered with a tangy barbecue sauce.
I cooked these patties for a Fund Raiser and served over 260 persons, both young and mature. They were a tremendously big hit with all.
Breakfast-time in Germany often includes these enriched rolls fresh from the oven. Americans often bake similar rolls that they call crescent rolls. Serve them for breakfast or dinner, but get rave reviews either way. Makes 18 rolls.
These individual sized pumpkin rolls are sure to be a success. Easy to make with crescent roll dough, but hard to stop eating with the rich and spicy sweet pumpkin filling.
Barbara Nowakowski of North Tonawanda, New York dresses up a tube of crescent roll dough to create the golden bites. 'This is one of our favorites,' she writes. 'They're a nice addition to any buffet. We like them so much that I usually triple the recipe.'
Loaded with pork sausage and cheese, these fun, golden brown sausage rolls from Cherie Durbin of Hickory, North Carolina are perfect for brunch or lunch.
DELICIOUS rolls can embellish a dinner, and it only takes a minute using convenient refrigerator rolls. With a little imagination, you can create several flavor combinations to complement your menu. I experimented and came up with a few touches that make these rolls a conversation piece! -Pat Habiger, Spearville, Kansas
I always whip up a batch of these flaky, drizzled crescents to take to family gatherings at Christmastime. Serve the rolls at breakfast, as a snack or for dessert—you can't go wrong!
Yum! Tender dough gives way to warm and wonderful chocolate with a hint of hazelnut flavor. This simple treat is sure to please everyone! Phyllis Adkins - South Charleston, WV
I've made lots of homemade bread, but this recipe is my favorite - and my family's favorite, too! I usually triple the recipe and make a batch of dough ahead for holidays. I use this recipe to make cinnamon rolls, too.
I learned to cook and bake under my mother's fantastic guidance. She always treated the family to home-baked bread and I've learned to do the same.
This handy recipe lets me start the preparation the night before. The day of the party, I shape the rolls before guests arrive, let them rise and pop them into the oven for fresh-baked rolls in minutes. —Lynn McAllister, Mt. Ulla, North Carolina
Soft, buttery Onion Crescent Rolls are a nice complement to the skillet supper. "They'll fill your home with that wonderful bread-baking aroma," Mary Maxeiner writes from Lakewood, Colorado. "They're easy to make, too. I even serve them for special occasions like Easter and Christmas."
Meet the Cook: Whenever we have rolls and coffee after church, these come along with me. Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college. -Betty Ann Wolery, Joplin, Montana
A co-worker brought these to a carry in at work. I baked alot with my son while he was growing up, he's 15 now and these were the first things he baked all on his own. he was so proud, as was I. These..
My family's holiday meal consists of different soups and breads. This is one of the favorite breads during that meal.—Bonnie Myers, Callaway, Nebraska
This can also be a great make ahead by assembling, refrigerating overnight and baking in the morning.
Squash is the 'secret ingredient' in these lovely golden rolls," confides Carole Burke of Waucoma, Iowa. "They have a light delicate flavor and a tangy glaze.
The mouthwatering aroma of warm bacon from these three-ingredient rolls will draw folks to the table. “These are fun for children to prepare and such a cinch to assemble with ready-cooked bacon”—Jane Nearing, Indianapolis, Indiana.
Barbara Nowakowski of North Tonawanda, New York dresses up a tube of crescent roll dough to create the golden bites. "This is one of our favorites," she writes. "They're a nice addition to any buffet. We like them so much that I usually triple the recipe."
My mother-in-law bakes these buttery rolls for holiday meals," notes field editor Joyce Guth of Mohnton, Pennsylvania. "If you're not careful, the plate will be empty before it's on the table!
Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson, Utah. “This recipe was handed down to me from my aunt, an awesome cook!” says Kristine. “I love having homemade rolls available anytime I want...especially during the holidays.”
These light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they're a delightful way to round out a meal. -Debra Falkiner, St. Charles, Missouri
Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling.
I received this recipe from a friend, and have only made slight variations. It's a big hit whenever company visits, and for work breakfast potlucks.
I love using crescent rolls! This is comfort food at its best. This is very filling and adaptable. I like to use Ore Ida potato rounds instead of the tater tots. It would be very easy to change a few things to your liking. Simple to make. Could be easily doubled using a 9 x 13 pan.Recipe makes about 4 servings.
These rich, tender and slightly sweet rolls are a nice accompaniment to both brunch and dinner menus.—Mildred Bickley, Bristol, Virginia
In Indianapolis, Indiana, Bertha Johnson's tender yeast rolls have been a Sunday dinner staple for many years.
I adapted an old family recipe to take advantage of the handy roll mixes that are available these days," explains Dawn Conlan of Woodbridge, Virgina. "These savory crescents are a must at holiday get-togethers and special occasions.
These eye-appealing crescent rolls are loaded with ham and hard-cooked eggs. They're a terrific main course for a ladies' luncheon.
We live where cans of crescent roll dough are not available. I searched the 'net for something I could use as a substitute. While I don't claim these are EXACTLY like the canned ones, they're close enough for us. This came from Allrecipes.com (called Blue Ribbon Overnight Rolls). I've always made the dough using a bread machine, so I can't give any feedback making it without the machine. The dough is very easy to work with. EDIT: I just realized this is very similiar to "
I think this is a Pampered Chef recipe originally, but it came from my grandmother by way of an aunt. Pure yum!
These soft, fragrant whole wheat rolls are great with roasts or ham and for sandwiches the next day.
“Here's a recipe that just couldn't be much quicker or easier and is sure to add a nice touch to any dinner," says Lori Abad in East Haven, Connecticut. "The garlic and Parmesan flavors really come through. Enjoy!”
This is an old world recipe derived from my grandmother, who didn't use traditional measuring cups. We figured out this recipe, which must date back to 1900 or earlier. Other fillings that work well are cranberry, peanut butter or lemon." —Gary Wanosky, North Ridgeville, Ohio
Leftover mashed potatoes never last long around our house...I simply turn them into these easy-to-make crescent rolls!
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