Week 6 Friday: Brown Sugar Oatmeal and Marshmallow Rolls; Pollo Colorado on Tostadas, Mexicali Corn and Chocolate Cream Pie

 It's Friday morning of Week Six.



 On today's breakfast menu is brown sugar oatmeal and with gooey sweet marshmallow rolls. I LOVE marshmallow rolls - they are a childhood favorite - and my kids love them too. (As a kid I used to love when some of the cinnamon sugar coated marshmallow leaked out of the rolls while they baked and turned into this crunchy flat gooey candy that I peeled off the cookie sheet and ate. Okay, maybe I still do that !)

 

For dinner we are having Pollo Colorado on Tostado Shells. I love this chicken - it's so easy and so satisfying. It totally feeds my love of enchilada sauce. The chicken slow roasts in the sauce all day -soaking in the flavor. If you have never fried your own tostada shells, you are missing out. They are so good! You can top them with just about anything - beans, meats or even just salsa. They are like big salty warm tortilla chips. 

 For dessert, I am making Chocolate Cream Pie. Yum! It's airy, creamy deep chocolate pie with a deep chocolate crumb crust. Topped with vanilla whipped and it's heaven.

Brown Sugar Oatmeal and Marshmallow Rolls

Pollo Colorado on Tostadas, Mexicali Corn and Chocolate Cream Pie

BREAKFAST:

 

 

 

 Marshmallow Rolls

1. Preheat oven to 375 degrees. Melt butter in a small bowl.

2. Mix the cinnamon and sugar in a small bowl.

 

 

3. Grease a cookie sheet (or muffin tin).

4. Open, unroll the crescent rolls and separate into the triangles.

 5. Set up the butter, cinnamon sugar, marshmallows and crescent rolls all near each other. Dip a marshmallow into the butter, coating it completely.

6. Roll the butter coated marshmallow in the cinnamon-sugar, making sure the marshmallow has a nice coating of butter and cinnamon-sugar - no bare spots!

7. Place the coated marshmallow on the large end of a crescent triangle. Do one marshmallow for each crescent roll.

 

 

8. Take the two corners of the large side and overlap them over the marshmallow.

 9. Bring the third corner over, wrapping the marshmallow completely. Squeeze and pinch the dough all over to make a smooth ball with the marshmallow completely enveloped inside.

 10. Do this with each marshmallow and crescent. Then lightly brush the tops of the balls with the remaining melted butter.

 

 

11. Bake for  7-9 minutes or until golden brown. Let cool a minute and then put a dab of frosting on each and let it start to melt, then use a knife to guide the melted frosting so that it covers each roll.

12. ENJOY!!

 

 

DINNER:

 

1. Place chicken in bottom of crock pot. Turn on LOW.

2. Chop onions and bell peppers and put in with chicken.

 

 

3. Pour enchilada sauce over. Cook on LOW for 6 hours or so. (Longer is fine).

4. After chicken is cooked, shred chicken and stir up to coat all pieces with sauce as much as possible.

 5. Heat oil in frying pan over medium to medium-high heat - until oil sizzles when you drop a drop of cool water in it.

6. Place corn tortillas in the hot oil. Cook until begins to puff and brown, flip over and cook on other side until crisp.

 7. Remove from oil and place on platter with paper towels on it (to soak up oil). Salt.

 

8. Place shredded meat on top of tortillas.

 

 

 9. Top with cheese, sour cream, hot sauce and other desired toppings.

10. ENJOY!         

  

DESSERT:

 

1. Place dream whipped packages and one cup of milk in bowl of stand mixer.

 

2. Mix with wire whisk attachment on medium for  6 minutes. Add vanilla.

 

3. Add pudding mixes and remaining milk. Mix on low until mixed. Then mix on high for two minutes.

 

4. Pour into Oreo crust.

 

5. Refrigerate until set- at least  hours. ENJOY!