Bacon-Cheddar Pinwheels and Ranch Potatoes

Now for some decidedly unhealthy recipes. (To counteract all the yogurt and lentils you've been eating). This recipe came from:

www.pillsbury.com

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2

tablespoons ranch dressing

1/4

cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

1/2

cup finely shredded Cheddar cheese (2 oz)

1/4

cup chopped green onions (4 medium)

DIRECTIONS

1 Heat oven to 350°F. 2 If using crescent rolls: Unroll dough; press each into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press each into 12x8-inch rectangle. 3 Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. 4 Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. 5 Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

I discovered these a few weeks ago and they are fabulous. I am a huge fan of "funeral potatoes" and this recipe just takes them up several notches. This recipe was found on:

theletteredcottage.net

Ranch Potatoes

Ingredients

• 2 lbs. of frozen cubed hash brown potatoes, thawed
• 12 ounces of cream cheese, cubed
• 1 (10-3/4 ounce) can of cream of potato soup
• 1 (10-3/4 ounce) can of cream of chicken soup
• 1 (1 ounce) envelope of Hidden Valley Ranch dressing mix
• 2 cups of shredded Mexican blend cheese, divided
• 1 cup of french fried onions, to preference

Instructions

1. 1. Blend soups and cream cheese in a large bowl.
2. 2. Microwave until mixture is creamy, and cheese is completely melted.
3. 3. Stir in the ranch dressing mix, then fold in 1 cup (half) of the Mexican shredded cheese. After that, stir in the potatoes.
4. 4. Fold until all of the potatoes are completely coated.
5. 5. Spoon the potatoes into a lightly greased 9x13 cake pan. Mash them down a little, and spread them evenly onto the bottom of the pan.
6. 6. Sprinkle the rest of the shredded cheese on top.
7. 7. Cover and bake at 350 degrees for 50-55 minutes.
8. 8. Uncover and top with french fried onions.
9. 9. Bake uncovered for another 5 minutes or until french friend onions are lightly browned.

Seriously, these are heavenly. I follow the recipe exactly, which I rarely do, because they are just that fabulous.