I’ve been on a stuffed-anything kick lately. It all started with the feta, mozzarella, turkey and spinach Stromboli that I made with my mom a few weeks ago. We used croissants instead of pizza dough and dipped them in warm marinara sauce.

A few days later, I made a breakfast variation of stuffed croissants, using cheddar, sausage and egg. I glazed them with maple syrup right out of the oven. They were heavenly!

Then I made pizza croissants, as shown above. (Tonight I made homemade hot pockets with mixed veggies and cheddar.)

I’m going to tell you how I made the pizza croissants, since they turned out pretty good. You can make these with pizza dough, but since I love croissants (just ask my sister), I love this version even more.

1. Buy the ready-to-bake croissant dough in the canister to make things quick. 
2. Layer with mozzarella and your favorite pizza toppings (sans the sauce) and roll them up. 
3. Bake according to the package directions, adding a few minutes for the stuffing. 
4. Allow them to sit for a couple minutes once you remove them from the oven and serve with warm marinara sauce. 

They are delectable and fast!

Quick Clean-Up Tip: As you can see from my photo, I always line my cookie sheets with aluminum foil to save myself from having to wash the pans every time I use them. As long as nothing runs off the side of the foil, all I have to do is crumple the foil and toss. Usually the pan is clean and ready for the next use!

I’m linking this recipe to Tempt My Tummy Tuesday

This recipe is part of Tempt My Tummy Tuesdays, hosted by Blessed With Grace. I found this banana bread recipe on Taste of Home’s website, but it originally called for walnuts. I substituted 2 ounces of chopped pecans. It turned out amazing! I made it just the other day and it’s almost gone already.

Best Ever Banana Bread

INGREDIENTS

* 1-3/4 cups all-purpose flour
* 1-1/2 cups sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 eggs
* 2 medium ripe bananas, mashed (1 cup)
* 1/2 cup vegetable oil
* 1/4 cup plus 1 tablespoon buttermilk**
* 1 teaspoon vanilla extract
* 1 2-ounce package of chopped pecans

DIRECTIONS

In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf.

**Don’t have buttermilk? Add 1 tablespoon of lemon juice to a liquid measuring cup, then add enough milk to make 1 cup. Let it sit for five minutes and then use however much the recipe calls for.

Mix in a medium bowl:

• 1 (12 ounce) can tuna
• 1 dash of dried minced onion
• 1 stalk celery, diced
• 1/4 cup seasoned slivered almonds

Mix in a small bowl:

• 1 dash Worcestershire sauce
• 1/2 cup mayonnaise
• 1/4 cup sour cream

Combine the contents of both bowls and mix well. Add salt and pepper to taste. Spoon mixture onto tortillas and top with shredded lettuce and shredded muenster cheese. Bake in a 350 oven for ten minutes. Fold into a wrap and enjoy!

I made these for lunch today and my husband loved them!

For my husband’s birthday cake, I cut my buttercream recipe in half and gave it a twist:

You can use more or less coffee according to your taste preference. This made more than enough to frost a 13x9x2 cake. It’s delectable!

“It’s the soup kind!” My husband is jokingly referring to his younger sister’s expression for overcooked pasta. Any foodie would cringe at the way she likes her mac ‘n cheese. My husband likes it that way, too. You know it’s ready when the noodles have lost their shape and texture. It’s no longer macaroni and cheese, it’s yellow slop. In order to make it this way, you must do the following:

1. Read the directions on the back of the box.
2. Disregard
3. Nevermind, just skip step number 1.

Earlier today I had been looking for a way to make Hamburger Helper even easier. I thought to myself, “let’s just throw all the ingredients in the slow cooker and see what happens.”

As I spoon through the gray mush in my bowl, I ponder the cause of such a mental relapse. It’s Hamburger Helper. It doesn’t need any more help. Too much Purel? My son’s screams have finally got to me? The ever-popular excuse known as “baby brain?”

My husband points out the river of grease floating in the middle of his slop.

“I used the regular hamburger,” I say, “obviously I didn’t drain it because I used the slow cooker, and it’s like 30% fat.”

Note to self: Hamburger Helper and my Crockpot do not get along. Unless you like “the soup kind,” of course.