Crescent Chicken Bundles

The other day while in the grocery line I saw this Taste of Home recipe book for freezer meals. I bought it, and have been enjoying making some of the recipes. It is great because every recipe is enough for about two meals....so I make one, and freeze the other! I forgot to take a picture of the inside of this one, but I have to tell you I thought they were YUMMY! If you make them let me know what you think.

Crescent Chicken Bundles

Ingredients:
2 packages (3 ounces each) cream cheese, softened (or just 6oz of cream cheese)
4 tablespoons butter, melted, divided
2 tablespoons minced chives
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup crushed seasoned stuffing

Directions:

In a small bowl, beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken.

Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.

Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered freezer container. May be frozen for up to 2 months. Bake remaining squares at 350° for 20-25 minutes or until golden brown.

To use frozen squares: Thaw in the refrigerator and bake as directed.

Yield: 8 servings.

Bunko Cookies

Last month we had BUNKO at Suzanne's house. She made these cookies, and we just couldn't get enough of them. Melanie had Suzanne email the recipe, and then she forwarded it on to me. They are now my favorite cookie, and I find myself making them once a week...no wonder I can't seem to lose any weight!

Anyhoo...the title should probably be Chocolate Butterscotch Cookies or something like that, but since I tasted them for the first time at BUNKO...I renamed them. Let me know what you think if you try them out.

2 stick's of butter

1c sugar

1c brown sugar

2 eggs

1tsp salt

1tsp baking soda

1tsp vanilla

1 large DRY package of chocolate pudding

2 1/2 cups of flour

Mix it in that order and then add butterscotch chips (I even made a batch with Peanut Butter chips. They were pretty good, but I still prefer the butterscotch...that surprised me because I LOVE PB & Chocolate)

Bake at 350 for 12 min (My oven is gas heated and I find that 10 minutes is better for me...when I left them in for 12 they were not burnt, but they were overcooked.)

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Update on the Nielsons: They have been upgraded from trauma patients to just burn patients. This is good, but they still have a long road of recovery. Their family has suggested things that you can do to help out. On Saturday they are inviting those who want to participate in a balloon release at the same time.

WFMW: Ham and Cheddar in a Loaf

Ham & Cheddar in a Loaf

This is one of the simplest recipes I have ever made! It actually has 6 ingredients, but I figure it is still simple. My kids LOVE it! I found it on KraftFoods.com. Find more great recipes at this weeks Works For Me: The Five-Ingredients-Or-Less Edition.

Ingredients:
1 lb. frozen bread dough, thawed
1 pkg. (9 oz.) Shaved Smoked Ham
1 cup Shredded Cheddar Cheese
1/4 cup MIRACLE WHIP Dressing (you can use regular Mayo if you are not a fan of the Whip:)
1 egg, beaten
1 Tbsp. Grated Parmesan Cheese

HEAT oven to 350°F. Flatten dough on lightly floured surface with hands. Roll into 12x8-inch rectangle with rolling pin. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.) Top with ham to within 1/2 inch of edges. Mix Cheddar cheese and dressing; spread over ham.

MOISTEN edges of dough with water. Starting at one of the long sides, fold one-third of dough over filling; repeat with other long side. Pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut three diagonal slits in top of dough with kitchen shears. Brush with egg; sprinkle with Parmesan cheese.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

If you make it...let me know if you like it. :)

Vegetarian Taco Salad

When I was a junior in High School my dad decided to become a vegetarian. He now is a vegan and eats no animal products whatsoever. Out of all the recipes that he made this is one of my favorites. It is so simple to make, and still tastes pretty good. Because I am not a vegan I sometimes put about a cup of cheddar cheese in with the salad, but that is up to you!

Vegetarian Taco Salad

Ingredients:

• 1/2 a head of lettuce chopped
• 1 large tomato diced
• 1-2 avocados diced
• 1/2 red onion chopped
• 1 can of black beans (drained & rinsed)
• 1 can of kidney beans (drained & rinsed)
• 1 can of pinto beans (drained & rinsed)
• 1/2 a bag of crushed tortilla chips
• 1 small jar of salsa
• Catalina/French dressing

Preparation:

• Take all ingredients and toss together in a bowl!

Alot of this recipe is to your own taste. I sometimes don't put all of the onion in, only put a little salsa, and dressing etc. I have also been known to add some chopped cilantro. Let me know if you try it, and what you think!

If you would like to find some more yummy recipes head on over to Overwhelmed With Joy!