Chicken Pillows

CHICKEN PILLOWS
2 c. cooked, diced chicken
1 (8 oz.) pkg. softened cream cheese
1 c. diced or canned mushrooms
1T. minced onion

Mix these ingredients together. Use 2 packages crescent rolls in the can or roades frozen rolls thawed or your own bread recipe, dry bread crumbs and 1 stick melted butter.

Place heaping tablespoon of chicken mixture on each crescent roll and draw up corners of rolls to form pillow. Dip into melted butter and then bread crumbs. Place 3 inches apart on baking sheet and bake 20 minutes at 400 degrees.

Serve with Cream of Chicken Soup as a gravy over the top.

These can be made ahead and left in refrigerator for 24 hours before baking.

Soft Pretzels

Almost World Famous!
For 3 dozen 6-inch sticks or
For 1 dozen 6-inch Pretzels
1 tbsp Yeast
1 tbsp Sugar
1 tsp Salt
2 tbsp softened butter or softened margarine
1 cup warm (115-+ deg F) water
2 3/4 cups flour
Coarse Salt to sprinkle on Pretzels before baking
5 tsp baking soda mixed in 4 cups water in a non-aluminum saucepan.
1 large slotted spoon to "go fishing"
Greased cookie sheet
Preheat oven to 475 F
Put yeast, sugar, salt, butter/marg, water and ONE CUP of the flour into a medium mixing bowl and pour in the water.
Stir till all smooth, and yeast starts to bubble.
At this point add the rest of the flour, stir till it is mixed in.
When mixture is too stiff to stir with a spoon, begin kneading.
Knead dough till smooth and till it no longer sticks to the bowl and your hands Allow dough to rise to about double its height.
While dough is rising, grease the cookie sheet. and prepare the baking soda-water mixture and bring to a boil on stove.
When dough is risen enough, punch down, knead for a minute or so, then divide and roll the 6-inch sticks with your hands, to about 1/2 inch in diameter, or 12-15-inch long rolls to make into the pretzel shape.
Allow sticks or pretzels to sit for about 1-2 mins. Place them into boiling water-baking soda mixture one or two at a time.
Let the pretzels boil for 1 minute 10 seconds, then flip them over with the slotted spoon and boil on the other side for 1 minute and 10 seconds.
This boiling step gives them a firm skin and adds some flavour. Not boiling long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough.
Fish them out of the water, let them drip off and place them on the greased cookie sheet.
When all the pretzels or sticks are done, sprinkle the coarse salt on them.
Bake for 12-15 minutes or till sticks or pretzels are golden brown.
You can double the recipe in proportion.
ENJOY!!

Patato Soup

Potato Soup
6 slice(s) bacon, cut into 1-inch pieces
3 pound(s) (about 5 large) russet potatoes
3 1/2 teaspoon(s) salt
1 cup(s) sour cream
1/4 pound(s) (1 stick) butter
2 2/3 cup(s) whole milk
1/2 teaspoon(s) black pepper
4 scallions, thinly sliced
3/4 cup(s) shredded sharp Cheddar cheese

Directions

Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Beff Stew

Beef Stew
Ingredients:
1 1/2 pounds beef stew meat, cut into 1
-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
1/4 teaspoon ground black pepper
1 bay leaf

2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery ribs, sliced
1 carrot, sliced
1 (8 ounce) can tomato sauce
salt to taste
Directions:
1. Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
2. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
3. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes

Fudge

Christmas Fudge
Ingredients

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Or Eagle Brand® Fat Free Sweetened Condensed Milk
Dash salt
1 1/2 teaspoons vanilla extract

LINE 8- or 9-inch pan with wax paper.

MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

This is so easy and delicious...I am a fudge snob and this will pass the Kris Faux test:)

Overnight Raisn French Toast

Overnight Raisin French Toast

Ingredients

1 loaf (1 pound) cinnamon-raisin bread, cubed
1 package (8 ounces) cream cheese, cubed
8 eggs, lightly beaten
1-1/2 cups half-and-half cream
1/2 cup Sugar
1/2 cup maple syrup

2 tablespoons vanilla extract
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

Place half of the bread cubes in a greased 13-in. x 9-in. baking
dish. Top with cream cheese and remaining bread.
In a large bowl, whisk the remaining ingredients. Pour over top.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake
at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or
until a knife inserted near the center comes out clean. Yield: 12
servings.

Christams Salad

CHRISTMAS RIBBON SALAD

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1ST LAYER:

2 (3 oz.) pkgs. lime Jello
2 1/2 c. hot water

Pour into 9x13 pan (glass or enamel). Let stand until firm and refrigerate.

2ND LAYER:

1/4 c. pineapple juice
20 lg. marshmallows, cut up

Heat above ingredients in a pan until the marshmallows melt. Dissolve one 3 ounce package lemon Jello in 1 1/2 cups water. Soften one 8 ounce package cream cheese. Combine the hot marshmallow, pineapple liquid, Jello and cream cheese and mix well. When cool pour over the 1st layer and let stand in refrigerator.

3RD LAYER:

1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. red raspberry Jello
2 1/2 c. hot water

Combine above ingredients. When cool, pour over 2nd layer and let stand until firm. Cut in 2 or 3 inch squares to serve.