Chicken Rolls

A new recipe to try. We actually really enjoyed these. They were really easy to make. YUMM!

Filling:
2 Chicken Breasts, Cooked (can use canned chicken)
1 8-oz. Pkg. Cream Cheese
1/2 10.75-oz. can Cream of Chicken Soup
I also added 5-6 sliced Large Olives

Roll:
2 Tubes Refrigerated Crescent Roll Dough
Water or Egg, beaten
1 Cup Italian Bread Crumbs


Shred chicken. In a large bowl, combine chicken, cream cheese, and cream of chicken soup.
Separate crescent rolls; put a spoonful of chicken mixture in the middle of each. Roll the crescent roll up to completely surround the chicken mixture. Dab the outside of the roll with water or egg and then roll in Italian bread crumbs. Bake at 350 (My advice is to set your oven to the temperature that it says on the crescent rolls) for 15-20 minutes or until golden brown. Makes 16 servings.

I"m not sure about the cook time. When I made them they were doughy for a very long time. Just make sure the rolls are hard or crispy on top and golden brown. Good Luck and Enjoy!

Restaurant Worthy Enchiladas

I admit I'm a recipe thief. I stole this recipe out of a cook book that looked through at Walmart called Worldwide Ward Cookbook: Mom's Best Recipes (I don't feel too bad, because I'm hoping to get this for Mother's day from Peter...Hint...Hint!) I cooked them up tonight and they are definitely worth making again. Although I don't recommend to often because they really aren't that healthy. Sorry there are no pictures available this time, but then again it's easy enough you can just imagine it. Anyway Enjoy!

Three Cheese Enchiladas

1 8-oz. Pkg. Cream cheese
2 Cups Cheddar cheese, shredded
2 Cups Mozzarella cheese, shredded
1 Cup Salsa ( I used medium Salsa Verde, but you can use what ever you want) (green salsa)
1 Pkg. Tortillas
Extra cheese and salsa for topping.

(I like to grease the pans to that when the cook they don't stick to the bottom.)

Mix Cheese and Salsa and spoon into tortillas. Roll and place into pan.
Bake at 350 for 35-45 minutes or until cheese is melted. Makes 8 servings.

The BEST Cookies You'll Ever Taste, EVER!

This is the best cookie recipe I think I have ever had. It's so easy to make and I had everything but the peanut butter cups in my cupboard. I think it took me about 30 minutes to make from start to finish and it makes about 40. Thanks Jenalee for introducing me. Enjoy!

Peanut Butter Cup Cookies

Ingredients:
1 3/4 cups all-purpose flour

1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered

peanut butter cups, unwrapped (clearly)

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	Sift together the flour, salt and baking soda; set aside.
3.	Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4.	Shape into 40 balls and place each into an ungreased mini muffin pan.
5.	Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Chocolate Chip Cheese Ball

I saw a fun recipe on foodgawker.com that I want to try sometime. They have lots of yummy looking recipes that I am excited about trying. I think I might make it for one of our family Christmas parties.

Chocolate Chip Cheese Ball

1 pkg. 8oz. cream cheese
1/2 cup butter not margarine
1/4 tsp. vanilla
2 Tbs. brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans (optional)
graham crackers, chocolate graham crackers, vanilla wafers or animal crackers.

Beat softened cream cheese, butter, & vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture in a Tupperware of plastic container. Refrigerate for 1 -2 hours form into a ball and roll ball in pecans (optional) you can also roll the cheese ball into graham cracker crumbs or more mini chocolate chips. My kiddos do not like nuts so those are the optional choices. Serve with graham crackers, vanilla wafers or animal crackers.

Crockpot Salsa Chicken

We love this recipe. I like to double the sauce part of the recipe because I like lots of sauce. I either got this recipe from my mom or my sister. I don't remember. Either way it's great I also like to use medium salsa because I like to taste the salsa flavor.


Crockpot Salsa Chicken

4 Chicken Breasts
1/2 Packet Taco Seasoning
1 Cup Salsa (mild, med, or hot depends on how you like salsa)
1/4 Cup Sour Cream

Spray crockpot with cooking spray. Add chicken, taco seasoning, and salsa. Cook on low for 6-7 hours. Then shred chicken. Add sour cream to sauce. Put chicken back into sauce and mix together. Serve over rice or in tacos or burritos.


I like to add a little bit more sour cream to the top off the sauce mix.