St. Paddy's Day

St. Patrick's Day was so fun! We started the day with preschool at our house and colored some green pictures and made a St. Patrick's Day card for someone special. We learned all about the colors green and gold and the letter "R" for "rainbow".

The girls were all dressed up in green from head to toe, but Autumn decided that she would rather celebrate this holiday in a bright pink princess dress. Can't say that I blame her.

For dinner, I made a very green dinner. Even a leprechaun would have wanted to dine with us! Daddy had to work late that night, so it was just the girls and I for our green feast. I made  {Green}Sour Cream & Onion Chicken served over egg noodles, steamed broccoli, and Italian bread. 

Sour Cream and Onion Chicken

(Slow-cooker recipe)

Ingredients:

4 boneless, skinless chicken breasts, thawed

1 carton of sour cream

1 packet of onion soup mix

1 can cream of mushroom soup

salt and pepper to taste

Toss everything in the slow cooker and stir it all up. Cook on low for 4-6 hours. Serve over egg noodles.

It's ridiculous how good these are!

I just wanted to share this fabulous and easy recipe. I made them for dessert the other night and both John and I decided it was one of the best things we had ever eaten! They are really that good!

"Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling."

INGREDIENTS:

Rolls

1 package (8 oz) cream cheese, softened

1/2 cup sugar

1 tablespoon lemon juice

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

4 teaspoons SMUCKER'S® Preserves or Jam

Glaze

1/2 cup powdered sugar

1 teaspoon vanilla

2 to 3 teaspoons milk

DIRECTIONS:

1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and lemon juice until smooth.

2. If using crescent dough, separate dough into 8 rectangles; firmly press perforations to seal. If using dough sheet, cut dough into 8 rectangles. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.

3. On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.

4. Bake 20 to 25 minutes or until deep golden brown. In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

--Mrs. Barbara S. Gibson, Ft. Wayne, IN

Make them and let me know what you think!