Chicken Bundles

Thank you Cooking Chicks for another super recipe!!

I have made Chicken Roll-ups which is similar to this recipe, but I like this recipe better. What I loved most about this recipe is the CORN FLAKE crumbs, how MOIST it is and the SEASONED soup to go on top. This is definitely one that I will make again and again!

INGREDIENTS:

• 2 c. Shredded Chicken (cooked)
  
• 1 (8 oz) pkg. of Cream Cheese
• 1/2 c. butter
• 1/4 t. Salt
• 1/8 t. Pepper
• 2 T. Green Onion
• 2 tubes of Crescent Rolls
• 1 c. Corn Flakes (crushed)
  
• 1/4 c. Butter (melted)

GRAVY: Heat 1 can Cream of Chicken soup, 1/2 - 1 can milk, 1/2 c. Sour Cream. Season the soup with GARLIC Salt & Pepper and heat through.


DIRECTIONS:

1. Soften Cream Cheese & 1/2 c. Butter. Combine together with green onion and Salt & Pepper. Add the cooked chicken to the mixture.
   
2. Roll up 2 T. of Chicken mixture in Crescent.
3. Dip in melted butter and then Corn Flakes
4. Bake @ 325 for 25 minutes

TIP: We like to serve these bundles with Mashed potatoes and corn. ENJOY!

Chicken Broccoli Stuffing Bake

This recipe is definitely a keeper. Super easy and delicious!
Thank you Cooking Chicks!

INGREDIENTS:

• 2-4 Chicken Breasts (cooked & shredded)
• 1 bag frozen Broccoli (steamed & drained)
• 1 can Cream of Chicken soup
• 1/2 c. Milk
• 1/4 c. Mayo (I substituted this for sour cream)
• 1 c. Cheddar Cheese
• 1 t. Lemon Juice
• Salt & Pepper
• 1 Box Chicken flavored Stuffing

DIRECTIONS:

1. Put Chicken & Broccoli in bottom of a lightly greased 9 x 13 dish.
2. Warm soup, milk and mayo (sour cream) on stove. Stir in Cheese, lemon juice and Salt & Pepper until melted.
   
3. Pour over Chicken in dish.
   
4. Prepare stuffing and sprinkle on top of casserole.
5. Bake at 350 for 45 minutes COVERED and an additional 10-15 minutes UNCOVERED.

TIP:

1. I substituted the mayo for SOUR CREAM because the hubby really doesn't like mayo in casserole dishes.
2. I also cut the bake time in half since everything was already cooked and heated. I baked UNCOVERED for 25 minutes.
   

Peanut Butter Yummies

The perfect peanut butter ooey-gooey deliciousness!

INGREDIENTS:

• 1 c. Sugar
• 1 c. Corn Syrup
• 1 c. Peanut Butter
• 2 1/2 c. Rice Chex
• 2 1/2 c. Corn Chex

DIRECTIONS:

1. Boil sugar & corn syrup for 60 seconds.
2. Turn off heat and melt in the peanut butter.
3. Add cereal and spoon onto parchment paper to cool.

TIP: I like to throw a little Golden Grahams into the mixture because we love Golden Grahams! You could also do a combination of Chex cereals, Rice Krispies and Rice Crispex cereal.

Cereal Candy

INGREDIENTS:

• 3 cubes Butter
• 2 c. Sugar
• 2 c. Corn Syrup
• Sliced Almonds
• Coconut
• box Golden Grahams
• 1/2 box Corn Chex
• 1/2 box Rice Chex

DIRECTIONS:

1. Boil the Butter, Sugar and Corn Syrup for 3 minutes. Remove from heat.
2. Stir in cereal, coconut and almonds until evenly coated.
   
3. Line cookie sheet with parchment paper and spread cereal candy on top to cool. When set break into chunks and serve.
   

TIP: I cut this recipe in HALF because it makes a ton!! I don't measure the cereal. You don't want it to be dry, so adding a little at a time works best. Add cereal until it is gooey and well coated.

Banana Slush

* This is one of my FAVORITE drinks that my Mom makes. I thought I would share it because it is so delicious and is the perfect Summer time drink. You may want to cut the recipe in half (unless you are making it for a big party) because it makes a whole lot of slush.

INGREDIENTS:

• 3 c. Sugar
• 6 c. Water
• 1 large can of Pineapple Juice
• 5 bananas (mashed)
• 2 cans frozen Orange Juice concentrate
  
• 1 can frozen Lemonade concentrate
• 3 liters of 7-up
  

DIRECTIONS:

1. Boil the sugar and water until sugar is dissolved.
2. Pour into a large dish and add the pineapple juice.
   
3. Combine other ingredients together and stir into the dish.
   
4. Freeze. When ready to serve add 3 liters of 7-up.
   

TIP:
Allow enough time to freeze because it takes awhile. I would suggest freezing overnight. If you spoon the slush out into individual cups you will only need a few spoonfuls. If you break up the slush or let it sit in the pop for a few minutes, it tastes best! yum. enjoy!

Basic Flaky Pie Crust

I found this recipe on Allrecipes website. I never knew that making a pie crust was SO easy. I will never buy a pie crust again! Make sure you read my tips at the bottom to help you with your pie making. You will be able to prepare the crust in 5-10 minutes. Seriously, it's easy. Give it a try!

PS- I found that the shortening was easier to work with and it tasted great!

INGREDIENTS:

• 1 ¼ c. Flour
• ¼ t. Salt
• ½ c. Shortening, chilled (or 1 cube Butter)
• 3 T. Ice Water
  

DIRECTIONS:

1. Combine flour and salt. Blend in shortening with a pastry cutter or mixer just until the dough forms small balls.
2. Stir in the ICE water until the dough clumps together.
3. Roll out dough and form edge.
4. Place the crust in a lightly greased 9 inch pie dish. Pierce with fork and bake at 350 for 25-30 minutes.

TIPS:

-Reserve ¼ cup of the dough for the edge of crust. Keep it in the fridge while you roll out the pie crust. Roll it out with your hands into “snakes” for the edge.

-Roll out the pie dough between 2 pieces of parchment paper. Be gentle with the dough because if you over work it- it wont be as flaky. If the dough is kinda mushy then put it in the fridge to cool.

-Grease the pie dish VERY lightly. If you put to much oil then the sides of the crusts will slide down when you bake it. Be sure to pierce it good with the fork to keep it from bubbling up.

Happy Pie Making! yum.

Pumpkin Pie

INGREDIENTS:

• 1 pie crust (9 inch)
• 1 (15 oz.) can Pumpkin or 2 cups fresh Pumpkin Puree
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
• 2 eggs
• 1 t. Cinnamon
  
• ½ t. Nutmeg
• ½ t. Ginger
  
• ½ t. Salt
  

DIRECTIONS:

1. Combine all ingredients and pour into pie crust.
2. Bake at 425 for 15 minutes.
   
3. REDUCE heat to 350 and bake an additional 35-40 minutes or until toothpick comes out clean one inch from crust.

To make your own pumpkin puree, which I highly recommend! Check out my Pumpkin Puree 101 post HERE and see how I do it!