Apple Cinnamon Bake

It’s a very small recipe, but really good.

Apple Cinnamon Bake
1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
5 small cored, thinly sliced apples

Preheat oven to 350*. Spray 13×9 pan with cooking spray. Cut cinnamon rolls into 6ths and put in pan. Saute’ apples in skillet until soft. Toss with cinnamon rolls and bake until rolls are lightly browned. Top with icing.

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Honey Nutters

These were pretty good.

Honey Nutters
16 low fat graham crackers
1 c. peanut butter
2/3 c. honey
1/2 c. dry nonfat milk powder
1 c. coconut flakes

Crush graham crackers in a zip close bag. Combine graham crackers, peanut butter, honey and milk powder. Roll into small balls and roll in coconut flakes.
Yield: 50 balls. Per ball= 75 Calories; 3g Fat (38.0% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 65mg Sodium.

Buffalo Chicken Enchiladas

They were good, but not so much so that I would make them again.

Buffalo Chicken Enchiladas
3 c. shredded rotisserie chicken
10 oz enchilada sauce
1/4 c. Wing sauce
1 c. shredded reduced fat cheese, divided
12 corn tortillas
10 3/4 oz can cream of celery soup, reduced fat
1/3 c. fat free blue cheese dressing
1/4 tsp chili powder

Preheat oven to 350*. In a large glass bowl, combine chicken, enchilada sauce and wing sauce. Stir in 2/3 cup cheese. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in 13×9 pan (sprayed with cooking spray), seam side down. In a small bowl, mix soup and dressing; pour over enchiladas. Sprinkle with remaining cheese and chili powder. Bake uncovered 25-30 minutes.
Yield: 6 servings. Per serving (2 enchiladas)= 401 Calories; 15g Fat (32.5% calories from fat); 32g Protein; 37g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 1116mg Sodium.

Slow Cooker Rolls

It was a little doughy in the middle and some were too done on the sides. Good flavor. I think next time I will make a well in the center and have the rolls be on the sides as much as possible. Then they might cook more evenly.

Slow Cooker Italian Dinner Rolls
1 tablespoon cornmeal
1 can (11 oz) Pillsbury® refrigerated crusty French loaf
1 tablespoons butter, melted
1 teaspoon Italian herb blend

Directions:
Sprinkle cornmeal in 2 quart slow cooker. Cut loaf of dough crosswise into 10 pieces to make rolls.
Arrange rolls in slow cooker. In small bowl, mix melted butter and herb blend. Brush over rolls.
Cover; cook on High heat setting 1 hour 40 minutes to 1 hour 50 minutes or until rolls are golden brown around edges and cooked through in center.
Yield: 10 rolls. Per roll= 86 Calories; 2g Fat (20.9% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 150mg Sodium.

Peppermint Dip

Unique and good!

Peppermint Dip
4 TB Truvia or Splenda
4 oz. greek cream cheese
3 small candy canes, crushed
1 1/2 c. Cool Whip Lite

Combine the cream cheese and Truvia; fold in Cool Whip and candy canes. Serve with chocolate graham crackers.
Yield: 8 servings. Per serving= 92 Calories; 3g Fat (33.2% calories from fat); 2g Protein; 12g Carbohydrate; 0g Dietary Fiber; 5mg Cholesterol; 55mg Sodium.