Chicken Pillows

3 or 4 chicken breasts, cooked and chopped ( or 2 cups)

1 c. shredded cheese

3 oz. Softened cream cheese 

I can of refrigerator crescent rolls

1 can cream of chicken soup

1 c. milk

Garlic powder to taste

Salt and pepper to taste

Combine chopped chicken with cheese in a mixing bowl.

Separate the crescent dough into 8 triangles.

Place a scoop of chicken/cheese mixture on the dough. Pinch the ends of dough together around the chicken making a bundle and set in casserole dish.

Combine soup and milk in a bowl and microwave for 2 minutes.

Whisk until smooth. Pour over the 8 crescent bundles.

Bake at 350 for 25 - 30 minutes....make sure dough is cooked.

Frozen S’mores Bars

 Ingredients

• 1 (5.9-ounce) box instant chocolate pudding
• 2½ cups whole milk
• 2½ cups Cool Whip, defrosted and divided
• 12 graham crackers, broken in half and divided
• 5 ounces cream cheese, at room temperature
• 6 ounces marshmallow creme, a little less than 1 jar
• pinch of salt

Instructions

Line a 9×13-inch baking dish with parchment paper, leaving extra parchment hanging over, so you can easily pull them out.

In a medium bowl, whisk together the pudding mix, milk, and 1/2 cup Cool Whip until smooth and creamy.

Lay half of the graham crackers evenly in the bottom of the baking dish. Spread pudding mix into an even layer over the top and chill.

In a medium bowl, beat together the cream cheese and marshmallow creme until smooth. Fold in remaining 2 cups Cool Whip and a pinch of salt

Spread cream cheese mixture evenly over the chocolate layer. Place remaining graham crackers over the top. Cover with foil. Freeze 6 hours, or until firm enough to cut through.

Pick up the overhanging parchment to remove the frozen filling. Place on a cutting board, using the graham crackers as a guide, slice the layers into 12 squares. Trim away any excess of the frozen filling.

Enjoy while softened or store in the freezer in a zip top bag. If frozen, allow sandwiches to soften at room temperature 15 minutes before eating.

PF Changs Chicken Lettuce Wraps

 

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

• Heat olive oil in a large cast iron skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
• Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Classic Crepes

2 eggs
2T. melted butter
1 1/3 C. milk
1 C. flour
1/2 tsp. salt

Beat eggs, milk, and butter until blended. Gradually add flour and salt and mix until smooth. Refrigerate for 2 hours. Cook crepes for 1 minute on each side. 

Cheese filling:
1 C. cottage cheese
3 oz. cream cheese
1/4 C. sour cream
2 T. sugar
3 T. butter

Combine for filling.

Quiche Lorraine

9" pie shell
1/2 # bacon, crumbled
1 1/2 C. Swiss cheese
3 eggs
1 1/2 C. light cream
3/4 tsp. salt
Dash nutmeg and cayenne pepper

Preheat to 375. Sprinkle bacon and cheese on bottom of pie shell. In bowl, beat eggs with light cream and seasoning until combined. Pour into pie shell. Bake for 35-40 minutes when top is golden and center is firm. Let cool for 10 minutes.

White Chicken Enchiladas

Ingredients
8 soft taco size flour tortillas 
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish 

Directions
Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.  Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas.  Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.  Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.

Chocolate Chip Cheesecake Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 10 tablespoons butter (1 stick plus 2 tablespoons)
• 1 cup sugar
• 1 egg
• 3 ounces cream cheese
• 1 teaspoon vanilla
• 12 ounces chocolate chips

Preheat oven to 375.

Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.

Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.

Bake 10 to 12 minutes or until golden brown around edges.

Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight freezer bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice); slice in 3/4″ wide disks and bake.