Chicken Pillows

These are a family favorite for sure and really easy to make. My son was even thankful in his prayers for this dinner Sunday night "because it was so yummy" - cute boy. I got the recipe years ago from a co-worker, Karen. We worked together as bank tellers and during the down-time used to exchange recipes a lot.

*As a note I highly recommend using Pillsbury brand crescent rolls (either original or reduced fat works great too) - the store brands tend to be a bit crumblier and don't seal as well during baking.

Chicken Pillows

4 oz cream cheese, softened
3 tablespoons butter, melted
1 tablespoon milk
2 cups cooked and diced (or shredded) chicken
2 tablespoons chopped green onions
1/4 teaspoon salt
1/8 teaspoon pepper
3 cans Pillsbury crescent roll dough (you actually end up using 2 1/2 cans - just bake the leftovers as directed on package - who doesn't like a few extra crescent rolls??)

Blend cheese, butter, and milk in a bowl until smooth. Add chicken, green onions, salt, and pepper and mix together well. Open up rolls and break rolls into 2 roll portions - it will be a rectangle - pressing together the perforations to form one rectangle. Cut this rectangle in half and place a heaping tablespoon of the filling on one of the halves. Lay the other half over the filling and press edges together. Use a fork to crimp and seal edges. Repeat with remaining rolls. (I end up with 10 chicken pillows, but it all depends on how much filling you put in.) Place pillows on to cookie sheets and bake at 350 for 20-25 minutes. When they come out of the oven brush with melted butter and serve with the sauce below if you wish (they are good plain too).

Chicken Pillow Sauce:
1 can cream of chicken soup
2 oz cream cheese, softened
1/4 - 1/2 cup milk

Heat cream of chicken soup, cheese, and enough milk to give it the right consistency. Heat until smooth and bubbly.

Magic Crustless Quiche

I got this great recipe from Real Mom Kitchen. My brother-in-law's mother (did you follow that) makes a very similar quiche to this, but I had lost the recipe and I was so happy to see this one! This quiche kind of forms it's own crust on the bottom - isn't that cool. Bonus because you don't have to worry about making a pie crust. We had this for dinner tonight (breakfast for dinner makes everyone happy) with banana muffins and cantalope.

Magic Crustless Quiche

3 eggs
1 1/2 cups milk (I used 2%)
1/2 cup Bisquick or similar biscuit mix
1/2 cup butter, melted
1 cup diced ham
1 cup shredded swiss cheese
1-2 diced green onions

In a mixing bowl combine eggs, milk, Bisquick, and melted butter. Beat on low speed for 3 minutes or until blended well. Transfer 2/3 of the mixture to a greased 9" pie plate. Sprinkle with ham, cheese, and green onions; pour remaining 1/3 of batter over the ham etc. Be careful because the pie plate will be very full. Bake uncovered at 350 for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting or serving.

Banana Muffins

This is such a great way to use up over-ripe bananas which is what I had today. These muffins taste just like banana bread but a bit spongier and I like that. You can also adapt this recipe so many different ways - you can use half all purpose flour and half whole wheat flour and you can substitute applesauce for the butter. Also chocolate chips or nuts can be added.

Banana Muffins

1 1/2 cups flour (plus 1/4 cup for high altitude)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 banana, mashed
1/3 cup butter, melted (or substitute applesauce for the lower fat version)
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 cup mini chocolate chips or chopped walnuts (optional)

Stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a separate large bowl stir together mashed bananas, butter (or applesauce), sugars, egg, and vanilla. Fold the flour mixture into the wet mixture until combined, but be sure not to mix too much. Stir in chips are nuts if desired. Scoop into paper lined muffin tins or WELL greased muffin tins. Bake at 350 for 20-25 minutes.

Spinach Salad with Poppy Seed Dressing

It seems like everyone kind of has their own version of this salad and well I guess this one is mine. I really love the sweet and sour taste of the dressing and it's quick and easy to make because I always have the ingredients for the dressing on hand.

Spinach Salad with Poppy Seed Dressing

Salad:
bag of baby spinach
swiss cheese, shredded
bacon, cooked and crumbled (1/2 a pound or so)
glazed walnut pieces
1 cup dried cranberries

Add all these ingredients to a big bowl in the quantities that make you happy, I just eye ball it. We like a lot of cranberries and swiss cheese. Prepare dressing below and toss salad with enough dressing to coat spinach (you'll probably use less than half) just before serving so the salad doesn't get too soggy.

Dressing:
3/4 cup white vinegar
3/4 cup canola oil
1/2 cup sugar
1/2 teaspoon onion powder
1/2 tablespoon poppy seeds
1 1/2 teaspoons salt
3/4 teaspoon mustard powder

Mix dressing ingredients in a tightly lidded container - I use a mason jar with a lid and ring and it works great. Can store leftover dressing in the fridge for a while, just shake well before each use.

Strawberry Butter

This stuff is so good on crescent rolls!! It's also really yummy on pancakes or waffles.

Strawberry Butter

1/2 cup butter, softened
2 tablespoons powdered sugar
1-2 tablespoons strawberry jam

In a bowl beat all the ingredients together till creamy. Place in a air-tight container and store in fridge (let it sit out at room temp for a while to soften before serving so it's spreadable).

My Favorite Scotcharoo Bars

There are many recipes out there for scotcharoos and I've tried quite a few - how heavenly chocolate, peanut butter, and butterscotch are together - but this is by far the best recipe I have come across. The rice krispie part is a lot softer/moister (yay) than others and I think the brown sugar gives them a more butterscotchy/carmely/peanut butter taste.


My Favorite Scotcharoo Bars

1 cup brown sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/2 cup peanut butter
6 cups rice krispies
1 cup semi sweet chocolate chips
1 cup butterscotch chips

In a large saucepan or a pot bring the brown sugar, corn syrup, and vanilla to a boil. Remove from heat and stir in peanut butter till smooth. Stir in rice krispies. Press into a greased 9x13 pan, spray your hands with non-stick spray and press the mixture evenly into the pan.

In a microwave safe bowl combine the chocolate and butterscotch chips. Microwave in 30 seconds intervals, stirring after each time, till chips are melted and smooth. Spread this over the rice krispies mixture evenly. Refrigerate for 20 minutes before cutting. Cut into bars. Should make about 20 servings.


*For curiosities sake here's the nutrition facts (I got this recipe from Recipezaar which is an awesome site that gives you nutrition information):

Serving Size 1 bar (recipe makes 20)
Calories 289 (from fat 134)
Fat 14.9 g
Carb 36.6 g
Fiber 1.7 g
Protein 5.9 g

Crockpot Italian Beef for Sandwiches

This recipe is from Real Mom Kitchen and it is fabulous. I love french dip sandwiches and this had kind of a french dip like taste - the meat is so moist and wonderfully flavored. I modified the ingredients just a little because I always have chicken broth on hand (the original recipe calls for beef broth instead). My whole family (that's all 3 kids!) loved these sandwiches.

Crockpot Italian Beef for Sandwiches

1 can chicken broth (about 2 cups)
1 1/2 teaspoons beef bouillon granules
1/2 cup water
1/2 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons dried minced onion
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 tsp dried chopped bay leaves (or 1 bay leaf - remove after cooking)
1 packet dry Italian salad dressing mix (Good Seasons)
2 1/2 lb beef chuck roast

Combine broth, bouillon granules, water, pepper, oregano, basil, dried onion, parsley, garlic powder, bay leaves (or leaf), and salad dressing mix. Whisk to combine. Place roast in crockpot and pour broth mixture over the meat. Cover and cook on low for 10-12 hours. 45 minutes before cooking time is done lift out meat and shred with 2 forks. Strain juices from crockpot into a bowl and then put back into crockpot. Put shredded meat back in crockpot and let meat absorb juices on low for about 45 minutes - I turned it to warm after about 25 minutes. Serve on crusty rolls or toasted hoagie rolls* with shredded mozzarella cheese on top of meat. SO good!!

*I used hoagie rolls. I opened up the rolls, brushed them with melted butter and sprinkled them with grated parmesan cheese then toasted them under the broiler until golden brown. This added a great taste to the sandwiches.