Chicken Crescent Squares

recipe from my Mom

3 oz cream cheese, softened

2 Tbsp oleo, melted

approx 2 cups chicken, cooked and shredded

1/4 tsp salt

1/8 tsp pepper

2 Tbsp milk

1 tsp onion

1 package crescent rolls

or crescent seamless dough sheet 

3/4 cup crushed croutons

blend cream cheese and oleo until smooth

add chicken, salt, pepper, milk, onion.

lay out crescent rolls, making 4 sections. 

pinch together edges. 

spoon chicken mixture evenly into crescent squares

fold into squares and seal

brush tops with spray of melted butter

top with crushed croutons

bake at 350 for 20-25 minutes

Soup Topping (optional)

1 can cream of chicken

1/2 can of milk

heat on stove top

Chicken Wild Rice Soup

recipe from my mom

5 and 2/3 cups water
1 package ( approx 6 oz) Long grain and Wild rice Mix
1 envelope (appox 2.5 oz) Chicken Noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 cup onion, choppped
2 can cream of chicken soup, undiluted
1 cup shredded/cubed, cooked chicken

Using a large sauce pan, mix water, wild rice pack, and soup mix, bring to a boil.
Reduce heat, cover, simmer 10 minutes
Stir in celery, carrots, onions, cover, simmer 10 minutes
Stir in cream of chicken soup and chicken, cook 8 minutes longer or until vegetables are tender.

this is a thick soup
great as left overs
freezes well

Red Skin Mashed Potatoes

recipe from Val & Mitch

10 medium redskin potatoes, washed and diced small

8 oz cream cheese, softened

8 oz sour cream

1/2 cup melted butter

1-2 cloves garlic, minced

(totally forgot this and they still taste great!)

2 tsp salt

1 tsp pepper

1/4 tsp chopped chives

Boil potatoes in salted water for 15 minutes or very tender.

Whip cream cheese with mixer until smooth. 

Add remaining ingredients. 

Whip potatoes and rest of ingredients until well combined. 

Potatoes should be cream.

Transfer to a buttered casserole dish. Cover and refrigerate over night 

Cover with foil, bake 350 for 20 minutes then remove foil and bake for 30 minutes.

OR

place in crock pot on low/warm

These are delish!

Dr. Pepper Roast

recipe from Normal Cooking

roast

1 can cream of mushroom

2 cans cream of potato

1 pkg onion soup mix

2 cups Dr Pepper 

(I used 1 can)

mix all ingredients together and pour over roast

cook on low in slow cooker for about 6 hours

This recipe also makes plenty of gravy!

I have put the juice on the stove top for a couple minutes with a couple teaspoons of cornstarch to thicken it up, but it also works just has well without thickening.
I am not a gravy person, but this gravy was fantastic!

Chicken Chili Dip

recipe from Maroon Spoon

2 chicken breasts, cooked and shredded (2-3 cups)
2, 4 oz cans chopped green chilies
2 cans cream of chicken
2, 8 oz cream cheese
2 cups shredded Monterrey jack cheese
salt and pepper to taste

combine all and heat through
can use crock pot or bake in oven
stir occasionally

This is my all time favorite chip dip! Enjoy!

Punch, Raspberry

recipe from Eric's mom

equal parts 7up and Hawaiian Punch

half of one part, pineapple juice

and a few good scoops of raspberry sherbert

Pinwheel Party Pleasers

recipe from East Saugatuck Cookbook

3 oz cream cheese, softened
1/2 teaspoon mustard
1/2 tsp parsley
8 oz can cresent dinner rolls
(or the Pillbury seamless dough sheet)
4 oz ham slices ( about 4 pieces )


heat oven to 375 degrees
lightly grease cookie sheet
in a bowl combine cheese, mustard and parsley, mix well
separate dough into 4 rectangles
press perforations to seal
spread cheese mixture evenly to edges on dough rectangles
place 1 ham slice on each rectangle
roll up jelly roll fashion, starting with shorter side
cut each rolled rectangle into 8, 1/2 inch thick slices
place on cookie sheet
bake for 10-12 minutes, until golden brown
makes 32 snacks

perfect for an appetizer or a lunch for the kids