I had some Crescent Creations in the fridge that I needed to use, so I gave this recipe a try. It was really tasty and the family loved it. I didn't have a whole package of ham, so I added about 6 slices of bacon (cooked and chopped). It's great heated up the next day.

Ingredients
1 can (8 oz.) refrigerated crescent dinner rolls (I use Crescent Creations so I don't have to deal with perforations)
1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
6 eggs
1/2 cup milk
1/2 tsp. pepper
1 cup KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese

Directions
PREHEAT oven to 350oF. Unroll dough in 13x9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.
SPRINKLE ham over crust. Beat eggs, milk and pepper with wire whisk until blended; pour over ham. Sprinkle with cheeses.
BAKE 25 min. or until center is set.

Trim 80 calories and 8 grams of fat per serving by preparing with reduced-fat refrigerated crescent dinner rolls, fatfree milk, KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese.

Recipe Source - Kraft

These were a very tasty alternative to traditional porcupine meatballs made with regular rice. The Rice-a-Roni gives it a great flavor.

Ingredients
1 pkg. beef Rice-a-roni
1 lb. ground beef
1 egg, beaten
2 1/2 c. hot water

Directions
Mix together ground beef, Rice-a-roni and egg. Shape into small balls. Brown on all sides in skillet. Combine contents of beef seasoning packet with hot water. Pour over meat. Cover and simmer 30 minutes. Thicken gravy if desired.

The picture doesn't do this recipe justice. It's very tasty. Even Corey ate it!

Ingredients:
4 boneless pork chops, 1-inch thick
Lemon pepper seasoning
2 tbsp. butter
2 cloves garlic, thinly sliced
1 3/4 cups Swanson® Chicken Stock
1/4 cup balsamic vinegar
1/2 cup dried cranberries OR dried cherries

Directions:
Season the pork with the lemon pepper. Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it's well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.

Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it's tender. Stir the stock, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened. Stir in the remaining butter. Serve the pork with the sauce.

Recipe Source - Campbells

This was a wonderful recipe that looks very impressive, but it's so easy to make!

Ingredients
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
Ground black pepper (optional)
4 skinless, boneless chicken breasts halves
2 tbsp. butter
1 container (4 ounces) garlic & herb spreadable cheese
1/4 cup chopped fresh parsley

Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Stir the egg and water in a small bowl with a fork. Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry
sheet into a 14-inch square. Cut the pastry sheet into 4 (7-inch)
squares. Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press the edges to seal. Place seam-side down on a baking sheet. Brush the pastries with the egg mixture.

Bake for 25 minutes or until the pastries are golden.

Recipe source - Pepperidge Farm

We had a nice week this week! I managed to cook everything on the menu, I had my colleagues over to our house for our faculty Christmas party, and I had an amazing Family Reading Night (over 500 people came!) and got to wear my princess dress (Thanks, Mom!)! Be sure to check out the pictures. :)

This week I have to teach a computer class, the boy has scouts, play practice, and a play performance, and we have the hubby's employees coming over for their Christmas party. The boys will be running the Jingle Bell 5K on Saturday. Lots of fun stuff. :)

Here's the menu for the week. The Pork Medallions recipe is a new one, and it was great! For more menu ideas go to orgjunkie.com.

Sunday - Pork Medallions with Cider Sauce, Mashed potatoes, Spinach
Monday - Leftovers
Tuesday - Pasta Carbonara, Salad

Wednesday - Easy Chicken Stuffing Skillet, Green Beans, Peaches
Thursday - Shrimp Fra Diavolo, Salad
Friday - Eat at party
Saturday - Leftover sliders from the freezer, French Fries

There is actually no tea in this recipe. It is a great hot drink to make for a party or family gathering.

Ingredients
1 gallon water
1 ½ c sugar
4 cinnamon sticks
12 whole cloves
1 12 oz. can frozen orange juice concentrate
1 6 oz. can frozen lemonade concentrate

Directions

Bring water, sugar, cinnamon, and cloves to a boil in a large pot. Boil for 5 minutes. Remove the cinnamon sticks and cloves. To the water and sugar mixture add the orange juice and lemonade. Stir and cool. Pour into containers and refrigerate until ready to use. Will keep in refrigerator for 1 week. Heat before serving.

Servings: 15

This recipe was absolutely amazing!The cider sauce is so flavorful and it really makes the dish.


Ingredients

1-1/2 lb. pork tenderloin, trimmed, cut into 1" - thick medallions
1 cup apple cider
1/2 cup dry white wine
1 tablespoon apple cider vinegar
Pepper

Directions

Cut the pork tenderloin into 1" - thick medallions.

Heat a nonstick skillet sprayed with no stick spray over medium-high heat. Sear the pork for 5 minutes on each side or until brown.

Add apple cider, wine and apple cider vinegar. This will deglaze the pan and release any brown bits stuck at the bottom. Bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally.

Transfer the pork to a plate and season with pepper. Tent with foil to keep warm.This part is very important. Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes depending on your stove and the size of the pan you are using. Do not over-reduce or it will scorch.

Recipe adapted from - Noble Pig