It’s Sunday morning, and I know what you’re thinking, how can I justify eating S’Mores for breakfast today? Well, I’ve got the answer, make S’Mores Cinnamon Rolls!
This post is brought to you by Daisy Squeeze Sour Cream. Squeeze more out of the Big Game with a #DollopOfDaisy.
Football Playoffs officially kicked off this past weekend, which means the Big Game is less than 3 weeks away!
If you’re looking for a super simple app to serve while watching football, this taco croissant recipe is perfect!
With fall in the air and football on the TV, nothing makes a Sunday morning better than the smell of cinnamon and apples baking in the oven!
This weekend I whipped up a batch of these danishes to make that dream a reality 😉
Let me start off with a big WELCOME to the new WhitneyBond.com! I’m so excited that you’re here 🙂
If you’ve been visiting LittleLeopardBook.com for the last 4 years you might have noticed that over the weekend the website began redirecting all LLB links to WhitneyBond.com and the header on the website changed from “LittleLeopardBook.com – Cooking Secrets of Whitney Bond” to “WhitneyBond.com – Traditional Recipes With A Bond Girl Twist!”
I wrote a post last week talking all about the rebranding and I’m so excited that it’s all happening now!
Just in case you missed the post, don’t worry, nothing is changing except for the name! You can still expect delicious new recipes coming at you every week on WhitneyBond.com, starting with these scrumptious Sloppy Joe Pizza Rolls, combining two of my childhood favorites!
This recipe took a couple of tries to perfect (you’ll see three lessons I learned throughout the recipe post!), but was well worth the time and effort to make it an absolutely amazing first recipe post on the new WhitneyBond.com!
Take your favorite veggie pizza toppings, roll them up in buttery crescent rolls with three different cheeses and you have these delicious veggie pizza rolls!
Let me introduce you to my latest must make recipe! Seriously y’all, the recipe idea sounded great in my head, but the end result was even better than what I could have imagined!
Delicious Buffalo Chicken and Pepper Jack Cheese fill this taco ring with a little spice and so much flavor!
It’s a VERY exciting day on the blog! I’m sharing the first “Buffalo Style” recipe since my cookbook was released in October.
I was originally inspired to create this delicious breakfast treat when my bestie Amy (fabulous fashion blogger!) said “You have to try the pumpkin filled croissants at Starbucks!” I was immediately on board with this, but when I arrived at my beloved downtown Starbucks, there were no pumpkin filled croissants, only pumpkin muffins, scones and bread.
I then remembered one of my favorite breakfast treats of all time…. Blueberry Pastry Delights and thought “I could basically do the same thing, but with pumpkin instead of blueberries.” Two weeks later, here we are… sitting in the middle of Pumpkin Pastry heaven!
When I decided to serve Mexican food for my one year blog anniversary dinner I knew I had to stick with this cuisine throughout the whole meal, including the dessert. So instead of baking a one year anniversary cake, I went with one year anniversary nutmeg and cream cheese stuffed sopapillas complemented by a delicious side of homemade coffee ice cream.
The result was an entire house that smelled like cinnamon heaven and a sweet, creamy, delicious dessert!
- 2 8 oz packages cream cheese
- 3/4 cup sugar
- 2 tbsp cinnamon
- 1 tsp nutmeg
- 1 tbsp vanilla
- 2 8 oz packages crescent rolls
- 3 tbsp butter (melted)
- 1/4 cup honey (not pictured/for topping)
Start by adding the cream cheese, 1/2 cup sugar, 1 tbsp cinnamon, nutmeg and vanilla in a large mixing bowl.
Use beaters to mix well. Roll out the Crescent roll dough and separate into the 4 perforated rectangles in each can using your fingers to press together the two triangles.
Remove from the oven and drizzle with honey.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free dessert.
These Double Cheese Crescent Triangles are adapted from the Pillsbury version I’ve been making for years!
I added fresh tomatoes and basil for an extra burst of flavor which make these the perfect side or appetizer at any Italian dinner!
- 4 oz tomato basil feta cheese
- 1 tbsp fresh basil (minced)
- 1 tbsp tomatoes (minced)
- 1 tbsp green onions (chopped)
- 1 egg (divided)
- 2 tbsp parmesan cheese (divided)
- 1 can Crescent rolls
Preheat the oven to 375°.
Start by combining the feta cheese with the fresh herbs and vegetables in a small mixing bowl.
Next crack the egg into a separate small bowl and whisk well. Measure out 2 tbsp of egg and add to the feta herb mixture along with 1 tbsp of parmesan cheese.
Roll out the crescent dough and press perforations together. Cut into 24 squares.
Now place a small amount of the cheese herb mixture in each of the squares.
Next fold the crescent dough over the cheese into triangle shapes and place on a baking sheet.
Now brush the tops of the pastries with the additional whisked egg, then top with the remaining parmesan cheese.
Place in the oven for 11 minutes.
These were perfect with chicken parmesan for dinner last night!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Gluten Free Mom has a recipe for gluten-free crescent rolls that could be used in place of the traditional Crescent rolls.
This 45 Minute Taco Ring Recipe combines colorful bell peppers and red onions with taco seasoned ground beef and cheddar cheese inside a crescent roll crust.
Yes, yes, yes! I’ve never been so excited to not be doing homework, but instead to be doing my new favorite thing, blogging!!! I have 5 words of advice for all of you in the blogging world… NEVER TAKE AN ONLINE CLASS!!!!! I’m serious, you’re basically saying, I would like to teach myself the entire subject of ___________(fill in the blank) and then do the readings and homework as well! So just don’t do it to yourselves, I beg of you, you will regret it! Ok, I’ve warned you, I feel like I’ve done my civic duties for the day, and if that wasn’t enough now I’m also going to share with you my yummy dinner recipe from tonight! Aren’t I just the best??!!
So today’s recipe comes from a childhood favorite of mine. When I was probably 11 or 12 years old my Mom took me to a Pampered Chef party (and people wonder why I love cooking so much!) and we made a taco ring recipe, it instantly became a fav at the Bond household of picky eaters.
Yes, growing up I took after my Mom and her horrible pickiness in food. There is no greater person in the world than my Mom, but there’s gotta be something a little weird about you if you don’t like food 😉 Luckily after moving across the country to the West Coast and into the land of fresh veggies, fruits and fish I broadened my horizons and now love every aspect of food, from shopping for it, to cooking it, to eating it (that part is probably my favorite!) Although most of my recipes I post are somewhat new or innovative, I like to throw in an old classic here and there as well, ie. the taco ring of today! I added some peppers and onions to the ground beef to give it a little more flavor and texture (that’s the twist part!)
Ingredients (serves 4)
- 1 tbsp olive oil
- 1 red onion (chopped)
- 1 bell pepper (chopped)
- 1 lb ground beef
- 2 (8 oz) cans of refrigerated crescent rolls
- 1 cup shredded cheddar cheese
- 1 tbsp homemade taco seasoning
- 1 tbsp water
- sour cream
- diced jalapeños
Begin by heating the olive oil in a large skillet over medium heat. Next, add the bell peppers and onions.
Sauté for 5 minutes then add the ground beef and brown. In the meantime, pre-heat the oven to 375°.
Drain the grease from the ground beef, then add the taco seasoning, water and cheese.
Now it’s time to form a ring with the crescent rolls!
Start by placing a small glass on the center of a Baking Stone to get that perfect circle in the middle! Next, stagger the crescent rolls around with the wide ends overlapping in the center. Once they’re all on there it should look something like this ↓
Next, pile the meaty, cheesy mixture of yummyness onto the crescent roll ring!
Now it’s time to get a little messy, you basically need a system of how to roll the dough up around that mound of meat after removing the glass without it all dumping into the middle.
My recommendation: slow and steady! Look at that perfect little middle circle!
Once it’s all rolled up it should look something like this ↓
Now it’s time to pop this baby in the oven. Cook for 20-25 minutes or until golden brown and beautiful.
Place a ramekin filled with your favorite optional toppings in the middle such as sour cream topped with tomatoes and jalapeños, salsa or guacamole.
I love seeing that cheesy, ooey, gooeyness surrounded by all that meatiness and wrapped in flakey, delicious crescent rolls.
Ok already, I’m hungry! Time to slice into this baby and go to town!
I’m now ready to sit down and devour this while watching tonight’s episode of “The Great Food Truck Race”! What a great Sunday night 🙂 Til next time bloggies!!
♣ Vegetarian Option: Substitute meatless crumbles for the ground beef to make this taco ring recipe vegetarian.
♦ Gluten Free Option: Gluten Free Mom has a recipe for gluten-free crescent rolls that could be used in place of the traditional Crescent rolls to make this recipe gluten-free.
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