Thursday, January 13, 2011

Chicken Rolls

Here are a couple of variations for this yummy main dish...

Chicken Rolls

2 3 oz. pkgs. cream cheese
1/4 c butter
1/8 tsp pepper
2 c cooked cubed chicken
1 4 oz can mushrooms
2 cans crescent rolls

Optional Sauce:
1 c chicken broth
1 can cream of chicken soup

Cream cheese and butter; fold in pepper, chicken, and mushrooms. Put 1/4 cup stuffing on each roll. Dip roll in additional melted butter, crumbs or walnut chips. Bake on ungreased cookie sheet at 350 for 20 minutes or until brown. Cover with chicken gravy when served. Use pkg of chicken gravy or make from stock. Can also make from broth and soup. Makes 16 stuffed chicken rolls.

Recipe #2 for Chicken Rolls

3 oz cream cheese, softened
3 tbls melted butter
1 tbls milk
2 cups cooked cubed chicken
2 tbsp chopped green onions
1/4 tsp salt
1/8 tsp pepper
2 cans crescent dinner rolls
butter to brush tops

Blend cheese, butter, and milk in a medium bowl until smooth. Add remaining ingredients, except rolls. Mix well. Open crescent rolls carefully and separate where indicated. Place about 1/4 c of meat mixture in the center of dough. Place another roll over top of meat mixture. Seal edges by pressing with the prongs of a fork. Repeat with remaining rolls. Place on a cookie sheet. Brush with butter. Bake at 350 for 20 to 25 minutes or until done. Makes 8 rolls.

Optional sauce:
Heat 1 can cream of chicken soup with 1/4 c milk. Pour over cooked crescents.

Tuesday, September 28, 2010

Zucchini Time!!!!!!!!!

I have found a ton of good Zucchini recipes. In fact, I made pickles one year out of them. They were actually yummy. My mother in law makes jam that is wonderful!!

Zucchini Muffins

1 1/2 cups all purpose flour

3/4 cup sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 egg, lightly beaten

1/2 cup vegetable oil

1/4 cup milk

1 tlbs lemon juice

1 tsp vanilla extract

1 cup shredded zucchini

1/4 cup miniature simisweet chocolate chips

1/4 cup chopped walnuts

yield 12 muffins


In a bowl combine flour, sugar, cinnamon and salt and baking soda. Combine the egg, oil, milk, lemon juice, and vanilla, mix well. Stir into dry ingredients just until moistened. Fold in Zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20 to 25 minutes or until muffins test done.

Thursday, June 3, 2010

Fruit Bars

Here is the link to my family recipe blog. These are the dessert bars we had at Relief Society this month.

Chocolate Oat Squares Recipe | Taste of Home Recipes

Chocolate Oat Squares Recipe | Taste of Home Recipes

I originally got this recipe from Andrea Keller. Joe thought they were amazing. I have been asked for the recipe many times. Enjoy!

48 Servings
Prep: 20 min.
Bake: 25 min.
1 cup plus 2 tablespoons butter, softened, divided
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts
In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; gradually stir into creamed mixture. Press two-thirds of oat mixture into a greased 15-in. x 10-in. x 1-in. baking pan.
In a large saucepan, combine the milk, chocolate chips, salt and remaining butter. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture.
Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 204 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 165 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Monday, May 24, 2010

Looking for a key lime pie recipe....

Anyone have a good one I can get from you...Thanks!

Tuesday, May 18, 2010

Sweet and Tangy Chicken Recipe | Taste of Home Recipes

Sweet and Tangy Chicken Recipe | Taste of Home Recipes

8 boneless skinless chicken breast halves (4 ounces each)
2 bottles (18 ounces each) barbecue sauce
1 can (20 ounces) pineapple chunks, undrained
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
Hot cooked rice
Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce.
Cover and cook on low for 8-9 hours or until chicken is tender. Thicken sauce if desired. Serve the chicken and sauce with rice. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 111 calories, 2 g fat (trace saturated fat), 8 mg cholesterol, 534 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.

Thursday, May 13, 2010

Italian Hamburgers

6 tablespoons dry bread crumbs
1/3 cup chopped onion
1/3 cup chopped green pepper
1 garlic clove, minced
3/4 teaspoon dried oregano
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 pound ground beef
6 tablespoons grated Parmesan cheese, divided
1 can (15 ounces) tomato sauce
3/4 teaspoon Italian seasoning
Hot cooked spaghetti, optional
Combine the first seven ingredients. Crumble beef and sprinkle 3 tablespoons Parmesan cheese over mixture; mix well. Shape into six patties.
In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. serve patties and sauce over spaghetti if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 192 calories, 9 g fat (4 g saturated fat), 41 mg cholesterol, 626 mg sodium, 10 g carbohydrate, 1 g fiber, 18 g protein.

I have a picture and link for this recipe on my family's recipe blog