Chicken Bundles

This recipe is from Nicole & my mom, and it's a favorite among all my siblings. I've added my own notes.

Chicken Bundles

Recipe from Karen Abreu

8oz cream cheese (softened)

2 TBS milk

Chopped onion to taste (about 1 to 2 TBS) OR fresh chopped chives

Salt and Pepper to taste

4 chicken breasts cooked and diced

3 cans crescent rolls

IF you want them breaded:

Butter melted  (approx. ½ cube)

Progresso Italian Style Bread Crumbs

·         Combine cream cheese, milk, onion, salt and pepper in bowl.  Add diced chicken. 

·         Spread out crescent rolls.  Pinch two triangles together, keeping it in rectangle form.  Put spoon of chicken mixture in the middle and roll. Fold ends and pinch together.

·         IF you like them breaded, dip in melted butter and bread crumbs.

·         Bake on cookie sheet @ 325 for 12 minutes.  (I baked mine for aprox. 22  minutes or until golden brown. You don’t want them doughy.)

·         Makes 12 bundles.

Make your own favorite style of chicken gravy. One included below. I like things easy, so I buy the chicken gravy packets where you just add water. 

Gravy:

2 cups chicken broth

¼ cup butter

¼ cup flour

1/8 tsp salt  1/8 tsp butter

¼ cup milk

Cook until thick then add parsley  (a couple tsp)

*Heat, DON’T BOIL

crescent dinner rolls

I was assigned rolls for Thanksgiving dinner this year. I'd never made rolls, but I knew they had to be homemade. Store bought rolls are just not Thanksgiving options for me. My mom sent me her two favorite roll recipes, and the night before Thanksgiving I tried out the one with the least amount of rising time (not this one). I completely botched it. It called for a lot of kneading, and I may have overdone it. I'm thinking I may have accidentally added an extra cup of flour, since they turned out kind of tough and bland-tasting.

Anyway, I tried this recipe Thanksgiving morning and it was a success! So easy to make and hardly any kneading at all. You do have to plan ahead with it because you'll need 4-6 hours of rising time before the rolls can be cooked. But they are completely worth it. (Everyone at dinner raved about them. :)

Crescent Dinner Rolls 
from Susie Greer

Add 2 Tbs yeast to 3/4 c lukewarm water in a small bowl. Sprinkle 1 tsp sugar on top to help activate.

In a large bowl combine:
1 c room temperature water
1 1/2 tsp salt
1/2 c sugar
1/2 c oil
3 eggs

Add yeast and stir.
Add 6 c flour. Mix well.
Set aside until doubled in size (2-4 hrs). Cover with a light cloth or set near a warm oven to help the dough rise more quickly.

Sprinkle pastry sheet with flour.
Knead dough until smooth (about 5 times). Do NOT over-knead.

Divide dough in half. Roll out like a pizza, then cut into sixteen pizza-shaped slices.
Start at wide end of a piece and roll to thin end, in a crescent shape.
Place on greased cookie sheet. Repeat with all pieces.

Repeat with other half of dough.

Let rise until double in size (1-2 hours). Again, cover with a light cloth or set near a warm oven to help the dough rise more quickly.

Bake at 375 for 14 minutes or until golden. If convection oven, bake at 350 for 11 minutes. Brush with melted butter. Makes 32 rolls.

crock pot fruit cobbler

This is a dutch oven recipe that I think everyone has probably had while camping. It's delicious! My ward recently had a crock pot enrichment night and gave us a whole bunch of crock pot recipes. This was one of them. I never thought of being able to transfer dutch oven to crock pot - how silly of me since they're pretty much the same thing. Instead of cans of fruit, I've been using frozen bags of fruit, and the cobbler has been great.

Crock Pot Fruit Cobbler

1 can apples or peaches or any fruit/fruit mix you like
OR 1 bag frozen fruit
1 yellow cake mix (recipe called for white, but I prefer yellow)
1 can sprite
1/2 cube butter

If using canned fruit, drain.
Place fruit in bottom of crock pot.
Sprinkle cake mix over the top of the fruit.
Add 1 can of sprite
Cut butter into little chinks and place all over the top.

Cover and cook on high for 1-2 hours.

crockpot sweet salsa chicken

This basic recipe came from my friend Lisa. Then at ward enrichment they gave us a crockpot recipe for "nacho chicken" that was similar to Lisa's but used some extra ingredients (sans the sugar). I decided to combine the two - and oh how delicious!

Sweet Salsa Chicken
for tacos, enchiladas, nachos, or over rice

Basic:
4-5 frozen chicken breasts
1 (15oz) jar of salsa - pick your favorite; I like fresh mango salsa
1/2 + cup brown sugar

Extra:
1 can drained* black beans
1 can drained* whole kernel corn
1 (8oz) pkg of cream cheese
Place the frozen chicken breasts in bottom of crock pot.
Add black beans, corn, salsa, and brown sugar - dump on top of chicken.
Cover and cook on high for 4 hours or until chicken is easily shredded.

After 4 hours, shred chicken. Stir mixture.
Add package of cream cheese (turn to low if the chicken is done) and let sit for 30 minutes.
Mix all together and enjoy.

* If you want the mixture to be thicker, drain the corn and black beans. The chicken will soak up the salsa and you'll have a thicker chicken mix that's good for tacos. If you'd like the mixture to be runnier for a type of sauce to pour over the rice, then only partially drain these and then add some extra salsa.