Chicken and Cream Cheese Crescents

This is an old recipe. I think my aunt was the first to make it for me. It's so simple and so delicious. I've had these pictures for a while and I decided to finally post the recipe. If you love cream cheese, you will love this. I have to say though, they are very addicting...

Chicken and Cream Cheese Crescents

Ingredients:

2 "rolls" refrigerated crescent rolls (you can also use biscuits or your own recipe)
8 oz. cream cheese, softened
1 large chicken breast, cooked and diced or 1 can chicken, shredded (I prefer cooking my own)
3 green onions, chopped

Directions:

Preheat oven according to roll package directions. In a medium bowl, mix together cream cheese, chicken and onions until combined. Lay out crescent with large end facing you. Put about 2 Tbsp. cream cheese mixture in center of large end. Fold large sides in and around the mixture and then roll it like you would a crescent (I hope that makes sense). Put finished rolls evenly apart on greased baking sheet. Bake in preheated oven according to roll package directions, or until golden.
These are great with a nice green salad.


ENJOY!

Mmm Mmm...Banana Bread

Anytime I go into the kitchen and start making something, Ben grabs a chair from the kitchen table and pulls it over to me. He wants to hold any measuring cup and pour everything in. Today was no exception and he was a really good helper. It was a fun morning in the kitchen.


Today we made one of my favorite family recipes. It is hand written in the recipe binder my mom has had for as long as I can remember. The page is stained from years of getting dough on it. You can tell flipping through that it is one of our favorites. It is the best banana bread recipe, in my opinion. I have tried others, but I always come back to this.

BANANA BREAD

Ingredients:
3-4 ripe bananas
1 cup sugar
3/4 cup oil
1/4 teaspoon vanilla
2-3 eggs (use 2 with 3 bananas and 3 with 4 bananas)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup nuts and/or chocolate chips, if desired

Directions:
Preheat oven to 350 degrees F. In large mixing bowl, mash bananas. Add sugar, oil, vanilla and eggs, and mix well. Add in flour, baking soda, baking powder, and salt. Mix until well blended. Add nuts/chocolate chips, if desired. Pour into two well greased loaf pans. Bake for about 35 minutes or until the top in golden and a toothpick comes out clean. Do not overbake. Let cool on rack for 5 minutes and then take loaves out of pans. Enjoy immediately or sometime later. (These loaves freeze really well too.)

ENJOY!

Butterscotch Roses

With this pregnancy, I have had a serious sweet-tooth. I cannot get enough of all things sweet! A few months ago I came across this recipe at ifood.tv, saved it as a bookmark, but I just never got around to making them. Last week I was craving something sweet again, so I decided to finally give it a try. They turned out so well! They were really easy to make, even with my extra set of little hands pouring and sticking fingers in the dough. He loves eating them too. This is on my list of things to make for my family when they come when the baby is born. The recipe, with my modifications and pictures, is below. Or you can get the original here.

BUTTERSCOTCH ROSES

Ingredients:

3/4 cup butter
1 1/4 cups brown sugar
1/2 cup nuts, chopped (if desired)
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup shortening (or I used light margarine and they turned out well)
7/8 cup milk

Directions:

Preheat oven to 425 °F (220 °C). Butter 8 large muffin pan cups (I was actually able to get a full 12 out of this recipe). Set aside. In a bowl, cream butter and brown sugar. Mix in nuts, if desired. Spoon 1 tbsp (15 mL) mixture into each cup. Set aside remainder. In a bowl, sift flour, baking powder and salt. Mix in shortening until granular. Make a well in the center. Pour in milk. With a fork, gently mix to a soft dough. Flour a clean, even surface. Roll out dough to a square, 12 inch (30 cm) wide by 1/4 inch (0.5 cm) thick. Spread remaining caramel mixture over dough. Roll.

Slice into 8 rounds. Place over caramel in muffin cups. Bake in oven 20 minutes or so.

Unmold at once!!! If you don't they might just be stuck in there...

(This picture does not give them justice!)

Enjoy warm or cool with a nice glass of milk!

ENJOY!