Cornuletei and Cranberry sauce

This is one of my favorite Romanian deserts. The filling isn't traditional, but something I did because I had lots of cranberry sauce left over at Thanksgiving.

1 cup butter
1 cup sour cream
1 tsp vanilla
3-4 cups flour
dash of salt

Mix sour cream, salt, and vanilla in a large bowl. Add flour until dough does not stick to the bow. Refrigerate  at least 30 minutes (preferably 12 hours).

Cranberry Sauce

1 bag of cranberries
1 cup water
1 cup sugar
1 tsp vanilla
1 tbsp rum
1 rind of an orange
1 chopped apple

Dissolve sugar and bring water to boil. Add cranberries, vanilla, rum, and apple. Add the orange rind after the cranberries have popped.

Roll the dough into a circle and cut into triangles. Add a drop of cranberry sauce and roll into a crescent. Bake at 350 degree for 30 min. Dip or roll in powdered sugar.

Slow Cooker Couscous and Chicken Casserole

I made this earlier this week and loved it. I forgot to take a picture...sorry. It is super easy and healthy.

1 cup couscous
2 chopped carrots
1 bag frozen green beans
4 chicken breasts
1 1/2 cup chicken broth
1 Tbs fresh chopped parsley

Add couscous to slow cooker first, followed by green beans, carrots, and chicken. Add broth and sprinkle with parsley. Salt and pepper to taste. Cook low for 6 hours.

Crockpot Breakfast Casserole

I made this for this morning's birthday breakfast at work. I wanted something would stay warm.

2 lbs browned pork sausage
1 large onion
1 green pepper
3/4lb shredded cheddar
2 dozen eggs
2 cups butter milk
2 tbs paprika
2 tbs salt
1/4 cup dijon mustard
1/4 cup fresh chopped parsley
1 tbs lemon juice
1 package frozen hash browns

Layer hash browns, sausage, onion, green pepper and cheese. Mix the eggs, milk, lemon juice, and parsley with the salt and paprika. Pour over the casserole.

I cooked this on high for 3 hours to get it started and before I went to bed, I cooked it on low for 2 hours. It was done, but when I got to work, I had it on low for another 2 hours.