Raspberry Crescent Rolls and more...

Raspberry Crescent Rolls

Raspberry Crescent Rolls

I think this photo speaks for these rolls. I don’t need to go into how amazing they are. How perfectly sweet, tart and creamy they are. I think you can tell by looking at them.

I will however show you how simple it is to make them!

Here’s a little peak at how these come together…then it’s your turn to print the recipe and make them for your people!


3 small bowls to mix up the cream cheese filling, the raspberry filling and the icing.


Lay out the crescent roll dough.


Add a dollop of the raspberry mixture and spread around.


Add dollop of cream cheese and spead around in the center of the roll.


Roll them up.

It’s okay if it’s a little messy. This is why we are baking on parchment.


Once baked, douse them in the icing. Yes, douse them. Or a little drizzle is fine too.

We doused them…because that’s how we like our sweet rolls!

Note: There is a print link embedded within this post, please visit this post to print it.

Raspberry Crescent Rolls

Yield – 4 servings, 8 rolls

Preparation Time – 15 minutes

Cooking Time – 15 minutes


  • 8 refrigerated crescent rolls

Cream Cheese Filling

  • 4 oz. cream cheese
  • 1/2 tsp vanilla
  • 2 Tbsp sugar

Raspberry Filling

  • 3/4 cup washed raspberries
  • 2 Tbsp sugar
  • 1/2 Tbsp cornstarch


  • 1/4 cup powdered sugar
  • 1/2 Tbsp vanilla
  • 1/2 Tbsp milk


  • Preheat your oven to 350 F. Line a baking sheet with parchment paper or silicone baking mat. Lay the crescents triangles onto the lined baking sheet.
  • In a small bowl, mix together your cream cheese, vanilla, and sugar.
  • In a separate bowl, gently toss the raspberries, sugar, and cornstarch.
  • Scoop about 1/2 Tbsp of the cream cheese mixture on the center of each crescent roll. Then scoop about 1/2 Tbsp of your raspberry mixture onto the cream cheese. Repeat and roll up all crescent rolls and bake in the preheated oven for 15 minutes.
  • While baking, mix your powdered sugar, vanilla, and milk. Drizzle over the warm rolls after they finish baking.
  • Serve Raspberry Crescent Rolls for breakfast or snack.



Borracho Beans with Chorizo Sausage ~ Cinco de Mayo Recipe

Borracho Beans with Chorizo on 5DollarDinners.com

You want to know how I’m planning on surviving the teenage years without spending $8,000 a month of food (yes, I’m exaggerating!)???

This pot of beans right here.

Specifically, I plan on making lots and lots and lots and lots of rice and beans over the years.

Because it’s cheap. And it’s filling. And all of my boys will polish their plates when they are loaded with tex-mex food.

I can already envision just leaving a pot of beans on simmer in the kitchen all afternoon and evening and they can come and help themselves whenever their hollow leg gets hollow again.

So let’s talk about borracho beans.

Once upon a time, I spoke Spanish. (I still know quite a bit!) So when I made these beans the other night, I was really rolling the rrrrrrrr’s in the word borracho. The boys were giggling at me and then my husband chimed in with…

What does borracho mean anyways?

Drunk beans, was my reply.

And more giggles from the other boys, who understand what that means, followed by forced giggles from the younger two, who were just following along.

My husband said, seriously? Why are they drunk beans?

I figured that if he didn’t know this, then maybe you don’t either.

“Drunk beans” are beans cooked with alcohol. Basically, you take a typical “charro beans” recipe and add some alcohol to make the beans ‘drunk.’

There are 2 options to make these beans get buzzed and then drunk…Mexican beer or tequila. (Mexican beers to look out for in your store: Negra Modelo, Dos Equis, Corona, Tecate. If you use tequila, cheap stuff is just fine.)

The alcohol just adds a great depth of flavor, but if you don’t wish to include it…the “Charro” beans are delicious too!

Typically, charro beans are made with bacon or ham, but I’ve made these with chorizo sausage. It has more flavor than bacon or ham…a different kind of flavor. If you can’t find chorizo sausage at your store or don’t love the spicy/smokey chorizo flavor, use little pieces from 4 slices of bacon instead!

One last note, I used poblano peppers in these beans because they are a milder spicy pepper. (How’s the for an oxymoron!) Green peppers would have no spice at all, poblano peppers would have a tiny bit of spice (it’s really not that much after they slow cook all day!), serrano peppers a little more and jalapeno peppers even more. Just use whatever pepper you prefer!

Borracho Beans with Chorizo

Here’s what you look for on the dried beans aisle at your store…


Helpful Resources

Note: I marked this recipe as gluten free. Be sure to read label on the chorizo sausage to make sure there is no gluten in the ingredients! 

Note: There is a print link embedded within this post, please visit this post to print it.

Borracho Beans with Chorizo Sausage

Yield – 8 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours in slow cooker


  • 1 lb. Hambeens dried pinto beans
  • 2 poblano or serrano chiles, seeded and chopped
  • 8 oz. Mexican chorizo sausage, cut into small pieces
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 15 oz. can diced tomatoes
  • 2 cups chicken stock
  • 1 cup tequila or Mexican beer, optional
  • Salt and pepper to taste
  • Chopped cilantro leaves, optional garnish


  • Soak the beans in a bowl of warm water for an hour, or in a bowl of lukewarm water overnight. Drain and rinse well.
  • Add the soaked beans, chopped poblano or serrano peppers, chorizo sausage pieces, chopped onion, minced garlic, diced tomatoes (undrained), 2 cups chicken stock plus 5 cups water to your slow cooker.
  • Stir in the tequila or Mexican beer and add some salt and pepper. Cook on low for 8 hours.
  • Serve Borracho Beans with Chorizo as side dish with Tex-Mex rice or fajitas or enchiladas or carne asada whatever else you like to eat with beans!

Borracho Beans with Chorizo-3

Hurst HamBeens

Disclosure: This post is brought to you by Hurst Beans and their Hambeens dried beans. Recipe and opinions are my own.

Slow Cooker Cuban Style Pork Roast

Slow Cooker Cuban Style Pork Roast from 5DollarDinners.com

I miss the Caribbean. I miss the food in the Caribbean.

While I’ve never visited Cuba, I spent 6 years living on the next island over, the Dominican Republic. And the food, oh the food…I miss the food!

I love getting to recreate the flavors of the Caribbean in my kitchen now. This Cuban style pork roast combines the acidity and citrus flavors from orange juice and lime juice…along with the smoky cumin and a surprise twist from the oregano. It’s a fabulous combination!

Love how tasty and simple this pork is to make in the slow cooker…and how to flavors and taste take my mind back to the memories and time I spent in the Caribbean!

Note: There is a print link embedded within this post, please visit this post to print it.

Slow Cooker Cuban Style Pork Roast

Yield – 5 servings

Preparation Time – 5 minutes

Cooking Time – 4 hours


  • 1 1/2 lbs. pork loin
  • 1 1/2 tsp smoked paprika
  • 1 Tbsp dried oregano
  • 1 1/2 tsp ground cumin
  • 1 tsp fresh garlic, minced
  • 1/4 cup orange juice
  • 1 Tbsp lime juice
  • 1 cup brown rice, as side dish
  • Fresh veggies, as side dish


  • Spray your slow cooker with nonstick cooking spray.
  • Place the pork loin in the slow cooker.
  • In a small bowl, mix all the remaining ingredients.
  • Pour the herb and spice mixture over the pork loin.
  • Cover with the lid and set to low.  Cook for 4 hours or until internal temperature reaches 150 degrees.  Allow the pork to rest for 3 minutes before slicing and serving.
  • Prepare rice as directed on package.
  • Prepare fresh veggies.
  • Serve Slow Cooker Cuban Style Pork Roast with sides of rice and veggies.

Slow Cooker Cuban Style Pork Roast from 5DollarDinners.com


Roasted Chicken with Mustard-Chive Sauce

Roasted Chicken & Potatoes with Mustard Chive Sauce | 5DollarDinners.com

If you’re growing herbs and chives, you must make this.

If you’re thinking about starting an herb garden, now is the time to get it started. Be sure to add chives to the list.

If you’re just not that into gardening, grab a packet of fresh chives from the produce section. Or you could use the freeze dried chives on the spices aisle too.

However you want to get your chives is up to you…but you must.add.this.to.your. menu soon!

I realize it’s summer and you don’t want to be heating up the kitchen, but this is a perfect dinner for those feeding meat and potatoes guys…but also looking for a fresher, springy-er taste to those meat and potatoes meals.

I’m totally crushing on these tiny potatoes lately too. Because they are easy. And the kids like them. Even the ones that are the “wrong color.”

Mom, why are these potatoes purple? 

Here’s how this meal goes down…place chicken in the pan. Toss potatoes in the pan. Make sauce. Pour sauce on top. Roast.


Roasted Chicken & Potatoes with Mustard Chive Sauce-3

Such a great, fresh and “light” tasting meat and potatoes meal for the spring or summer!

Note: There is a print link embedded within this post, please visit this post to print it.

Roasted Chicken with Mustard-Chive Sauce

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 55 minutes


  • 2 to 3 lbs. bone-in chicken thighs (10 to 12 pieces)
  • 2 lb. bag baby potatoes
  • 1/4 cup olive oil
  • 3 Tbsp Dijon mustard
  • 1 tsp vinegar
  • 1 tsp garlic powder
  • 3 Tbsp chopped chives
  • Salt and pepper to taste
  • Fresh veggies, as side dish


  • Preheat oven to 400 F. Spray a roasting pan or large baking dish with non-stick cooking spray.
  • Place the chicken thighs in the base of a roasting pan or large baking dish. Add the baby potatoes around the chicken.
  • In a small mixing bowl, whisk together the olive oil, Dijon mustard, vinegar, garlic powder, chopped chives. Pour over the chicken and potatoes. Season with salt and pepper.
  • Roast in the preheated oven for 45 to 55 minutes, or until chicken is cooked through and potatoes are soft.
  • Prepare veggies.
  • Serve Roasted Chicken with Mustard-Chive Sauce, potatoes and veggies.

Roasted Chicken & Potatoes with Mustard Chive Sauce


Ranch Popcorn

Ranch Popcorn Recipe on 5DollarDinners.com

You want to know what I love about popcorn?

Well, it’s a few things.

First, it’s so ridiculously cheap. Yes, just the kernals…they are crazy cheap when you get a big bag. And I always get a big bag because we go through popcorn quickly.

Second, it’s so fun to make. My boys LOVE to make popcorn with our electric air popper. (Like this one.) We received ours as a wedding gift 14 years ago…and it’s still going strong!

Third, it’s so easy to ‘flavorize’ – meaning it’s so easy to add different flavors to it to keep it fun and delicious. Could be just butter and salt, movie theater style. Could be a little cinnamon and powdered sugar. Could be a little salt and sugar, kettle corn style.

Ranch Popcorn 2

Or it could be the amazing flavors and taste of ranch dressing.

This is like dipping popcorn in ranch dressing, except better. And less dippy.

Ranch Popcorn

Pop the kernals. Douse in butter. Toss in the ranch dressing mix and mix it all up. You’ll end up with an outstanding bowl of popcorn!

Make this amazing popcorn for your next family movie night! (Or a bowl for yourself during your next Netflix-binge!)

Other Popcorn Recipes

Note: There is a print link embedded within this post, please visit this post to print it.

Ranch Popcorn

Yield – 4 to 6 servings

Preparation Time – 5 minutes

Cooking Time – 5 minutes


  • 5 cups popped popcorn*
  • 1 packet ranch seasoning mix (or 2 Tbsp homemade ranch dressing mix)
  • 3 Tbsp butter, melted
  • Salt & pepper to taste


  • Add the popped popcorn into a large bowl and drizzle with the melted butter.
  • Gently toss the popcorn (or slowly stir) to evenly coat it with melted butter.
  • Sprinkle the ranch seasoning over the top of buttered popcorn, while gently tossing. Continue the gentle toss the popcorn to coat it with ranch mix.
  • Season with salt and pepper to taste.
  • Serve Ranch Popcorn immediately or store in an airtight container for 2-3 days. (We never have any left to store! 😉 )

Note: *You can use pre-packaged microwave OR make your own in the microwave simply by adding 1/4 cup of popcorn kernels to a microwave safe dish (I used a large glass Pyrex bowl), cover with a paper plate and set the microwave timer to about 4 minutes on high. If you’ve never popped popcorn in your microwave you will want to keep an eye on it so that it doesn’t burn. (My microwave takes about 3.5 minutes from start to finish. Any longer, and the kernels will burn on me.)

Ranch Popcorn 3

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