Chicken Pillows

I saw this recipe over at The Girl Who Ate Everything and if you're looking for a healthy recipe, keep on lookin cause this ain't it. I made them because they sounded fun but who knows if I'll be making them again. They were good and MG did eat it like she said her boys did so I thought I'd share it. Her recipe calls for a gravy on top but that's just way way too much for us so here it is. Have fun if you make 'em!

Chicken Pillows

Mix together:8 ounces cream cheese, softened½ cup sour cream

Stir in:

½ teaspoon salt

¼ teaspoon pepper

1 ½ Tablespoons dried chives

1 ½ Tablespoons fresh onion minced

3 chicken breasts, cooked and diced (All we had was skinless boneless thighs and those worked just fine too)

Assemble Pillows:

2 (8 ounce) cans of crescent rolls

1/4 cup melted butter

Italian bread crumbs (about 1 cup)

Preheat oven to 350 degrees. Using a hand mixer, beat cream cheese and sour cream until well combined. Stir in salt, pepper, onion, chives, and diced chicken.

Moving on to the rolls, take 2 triangular rolls and push together at seam to make into a square. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes

Recipe from: The Girl Who Ate Everything

Pumpkin Roll

We're having a little New Year's gathering tonight (I don't think we can even call it party). I have corned beef and red potatoes in the crock pot and some other goodies but the one thing I made that I never have before is a pumpkin roll. I've wanted to make one for some time but never got around to it. I used Barb's recipe at Bless Us Oh Lord and it came out perfect. Happy New Year to all!

Oreo Truffles

I thought I would post these in case anyone was looking for one more treat to make for a Christmas party or a Christmas gift. These things are absolutely incredible. I have never, ever, ever gotten a complaint about these things... they're SO yummy everyone assumes you're a domestic goddess... when they're actually really easy!

They're easy... but time consuming to make. AND MESSY! And mine never look pretty, but I'm getting better. (haha, this picture was definitely not taken in MY kitchen!)

1 pkg. (1 lb. 2 oz.) Oreo Cookies, finely crushed, divided

1 pkg. (8 oz.) cream cheese, softened

2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, melted

Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

Dip balls in melted chocolate; place on waxed paper-covered baking sheet.

Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

--I usually put the balls in the refrigerator for a bit before dipping them in the melted chocolate, just to let them firm up a bit. I'm still perfecting this whole process... a few times I think I've made them too big and so I've needed more chocolate for dipping.

Every time they're the hit of the party!!

A good company dinner

Anne, I'm glad you posted! Jill and I were worried we were taking over the blog. I didn't want to post a recipe until someone else had posted! : )

I made these tonight for a some friends. I know you're not supposed to try something new when you're having company, in case it flops... but luckily, these came through wonderfully! They were really easy to make but tasted like I had slaved in the kitchen! : )

Chicken Parm Bundles

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups Shredded Mozzarella Cheese, divided
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Tyson sells a thin "scallopini" chicken breast that would be perfect to use since it wouldn't need pounding, but I wasn't that smart at the store. I don't have a meat pounder, and my attempts to use other things failed, so I actually just cut the breasts in half and it worked pretty well. I used fresh spinach, diced up, because that was just what I had on hand. I also didn't use Ritz crackers, I used a mixture of crackers that I had -- some toasted butter crackers and some multigrain.