EASY CINNAMON RAISIN ROLLUPS
1 tbsp. sugar
¼tsp. ground cinnamon Generous dash ground nutmeg
1 pkg. (8 oz.) refrigerated crescent rolls
2 tbsp. melted butter or margarine
¼cup chopped pecans
2 tbsp. raisins Confectioners’ sugar
In small bowl, combine sugar, cinnamon and nutmeg; blend well.
Unroll dough and separate into 8 triangles. Brush top of each triangle with melted butter. Sprinkle evenly with sugar mixture. Top with nuts and raisins. Roll up crescents loosely.
Arrange on bake pan/drip tray of toaster oven.
Bake in preheated oven at 375°F in upper rack position with rack down for 15 minutes, until golden on top and fully baked internally.
Let cool on pan on wire rack for 10 minutes. Sprinkle with confectioners’ sugar before serving.
Delicious for a lazy,
HERB ROASTED CHICKEN
¼ cup chopped parsley
1 tsp. herb chicken seasoning
½tsp. grated lemon peel
½tsp. seasoned salt
½tsp. black pepper
½tsp. garlic salt
2 tbsp. corn oil
3½ lb. roasting chicken
In small bowl, combine parsley, chicken seasoning, lemon peel, seasoned salt, ¼ tsp. pepper, ¼ tsp. garlic salt and oil; blend well.
Season inside of chicken with remaining ¼ tsp. pepper and garlic salt. Truss chicken using butcher’s cord for roasting. Rub outside of chicken with lemon mixture to coat evenly.
Place chicken on bake pan/drip tray of oven. Roast in preheated oven at 375°F for
90 minutes, or until chicken tests done. (When pierced with fork , juices will run clear and meat thermometer will register 170°F when inserted into breast.)
Remove from oven; tent with foil and let stand at least 10 minutes before serving. Makes 4 to 5 servings.
ENGLISH
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