Saturday, September 29, 2012

Pumpkin Chocolate Chip Cream Cheese Bread

Pumpkin Chocolate Chip Cream Cheese Bread

Fall is my favorite time of year!  This last week we got a little teaser of fall with some nice cool, rainy weather.  It get me all in the mood for hoodies, jeans and pumpkin flavored stuff. (not to mention that hoodies would be more comfortable to wear now that I don't fit into any of my clothes......a few more weeks to go until our newest addition gets here!)  I have had this recipe saved for awhile and have just been waiting for a good time to make.  So I figured now was as good as ever.  I love how this combined pumpkin and cream cheese....two things that are perfect together!  It's like eating pumpkin bread and cheesecake in one bite =)


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • BREAD:
  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola oil
  • 1 cup water
  • 4 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup chocoalte chips (optional, but oh so yummy!!!)


  • In a small bowl, beat the cream cheese, sugar, egg and milk; set aside.

  •  In a large bowl, beat the sugar, pumpkin, oil, water and eggs. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in the chocolate chips.

  • Pour half of the batter into three greased and floured 8-in. x 4-in. loaf pans. Spoon filling over batter. 

  • Cover filling completely with remaining batter.

  • Bake at 350° for 65-70 minutes (for larger loaves, if using mini-loaf pans like I like to, the cook time is closer to 30 minutes, but use the toothpick method) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving. Yield: 3 loaves (16 slices each).

Thursday, September 27, 2012

Homemade Samoas

I've decided that my daughter needs to be in Girl Scouts, mainly so I can have access to the cookies without having to search for the tables at the grocery stores.  But alas, there isn't a troop in our area and I have way too much going on to try and start one. So i will have to make do with buy a bunch and stashing them in my freezer (I may or may not still have at least 2 in my freezer....) and then trying to make some copycat versions.  My ultimate favorites are the Samoas   When I made these, I was very happy with how they turned out out =)  So when I need my cookie fix, I know how something I can make.  Sure, it takes more time than just opening up a box....but I can make a whole lot more! (and consequently, eat more!)

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.

Saturday, September 22, 2012

Crockpot Hawaiian Chicken

I have been a little lazy with cooking lately....I haven't had much energy to put into it.  but since for some reason my family thinks they need to eat everyday, I can't avoid it.  So I love when I find easy meals.  One of my go to sites for these is 365 Days of Crockpot.  She has awesome crockpot recipes.  I love my crockpot because I can throw everything in it and let it do the work.  I found this recipe for Hawaiian Chicken on there and it looked pretty easy and yummy so I gave it a whirl.  My kids loved it!  I think this is something I am going to be making more often.  I did change a few things so if you want her original, go to her website for it.

2 chicken breasts
1/4 cup flour ( I think I may have used a little more)
1 (20 oz) can pineapple rings, juice reserved
1/4 cup soy sauce
1 Tbsp Worcestershire sauce
1/4 cup brown sugar
1 Tbsp lemon juice
1 tsp garlic powder
1 Tbsp quick cooking tapioca
1 Tbsp rice vinegar
1 red bell pepper, diced 

1.  Dredge the chicken thighs in the flour and place in the slow cooker.
2.  Combine 1/2 cup of the reserved pineapple juice, soy sauce,  Worcestershire sauce, brown sugar, lemon juice, garlic powder, tapioca and vinegar.  Pour over the chicken.  
3.  Top the chicken and sauce with the pineapple rings.
4.  Cover and cook on LOW for 4-6 hours.  Add in the  pepper and cook for another 30 minutes on HIGH (without lid). (I was short on time so I cooked it on high for about 2 1/2 hours)
5.  Serve over rice.

Sunday, September 16, 2012

Sinful 4 layer Cookie Bars

I discovered this dessert about a year ago, but I always forget to take pictures and there is nothing left of it by the time I remember.  This is super yummy!!  It is four cookies in one.  So if you ever can't decide what cookies to make, you can make this and cover all your basis.  It is a bit time consuming to make all the cookies, but it is well worth it!  Just a warning....this isn't for anyone on a diet or diabetics =)

These aren't too difficult to make.  If you want to cheat, you can use already prepared cookie dough, or iv you have a favorite cookie recipe, use that.  But I will give the recipes for my favorite doughs.

Preheat oven to 350.  Line a 9x13 dish with foil and pray with cooking spray. (you don't have to line with foil but it makes cleanup easier) layer sugar cookie, double chocolate chip, peanut butter, chocolate chip.  bake for 30 minutes.  Cover with foil and bake 15 more minutes. 

Sugar cookie
3/4 c. sugar
1/2 c. butter
4 oz. cream cheese
1/2 egg (or use egg white)
1 tsp vanilla
1/2 tsp almond extract
2 cups flour
1/2 tsp baking powder

cream sugar, butter, cream cheese.  add eggs and extracts.  stir in dry ingredients. Layer on bottom of the dish.  Move on to chocolate cookies.

Double chocolate chip cookies
1/2 c. butter
1/2 c. sugar
3/8 c brown sugar
1 egg
1/2 tsp vanilla
7/8 c. flour
3/4 c. cocoa
1 tsp baking soda
1/8 tsp salt
chocolate chips

Cream sugars and butter.  Add eggs and extract.  stir in dry ingredients.  Spread over the sugar cookies layer.  I usually do blobs all over and then spread it together.

Peanut Butter cookie
1 c. peanut butter
1 c. sugar
1 egg.

Mix all together and layer over chocolate layer.

Chocolate chip
 1/2 c. butter
3/8 c. sugar
3/8 c. brown sugar
1 egg
1/2 tbsp vanilla
1 1/4 c flour
1/2 tsp soda
1/4 tsp salt
chocolate chips

Cream sugars and butter.  Add egg and vanilla. stir in dry ingredients.  Put over top.  Once you are done cooking as the directions above state, melt some chocolate chips and drizzle over.

This is a great treat to take to gatherings because it is pretty rich so one piece will go a long way.  I actually like how this tastes the next day.  It is still soft (if you keep it covered) and the flavors have a chance to settler and meld together.  Enjoy!!

Wednesday, September 12, 2012

Baked Sweet and Sour Chicken and Fried Rice

We love Chinese food!  But I always have a hard time recreating it.  I have tried several types of recipes and although they taste good, they don't really cut it.  But then I found this recipe from Life as a Lofthouse.  The whole family loved it and cleaned their plates.  I loved that it was relatively healthy since it was baked and not fried.  My husband said he liked it better than the restaurant ones because the chicken was a lot more tender and moist.  I was happy to find a fried recipe that was good.

Baked Sweet and Sour Chicken

The chicken coating:
3-4 boneless chicken breast halves
salt + pepper
1 cup cornstarch
2 eggs, beaten (I actually ended up using 3)
1/4 cup canola oil

The sweet and sour sauce: ( I actually ended up using 1 1/2 of this I made it and then made another half)
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Preheating your oven to 325 degrees. Cut the chicken into cubes.  Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

Fried Rice                                                                                             

3 cups cooked white rice 
3 tbs sesame oil
1 cup frozen peas and carrots, ( I just used some from a mixed veggie bag)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!  

Monday, September 10, 2012

Cheesy Chicken Tater Tot Crock Pot Casserole

My hubby was actually the one who suggested I try this out.  He was talking with some friends at work and he told me to find a recipe for it.  So find away I did.  This was super easy to do!  And it was super good!  My hubby inhaled his and then took some to work the next day and told me that this one was definitely a keeper.  The best part is the crockpot did all the work.  Love it!! This is definitely comfort food at it's best.

1 (32 oz.) bag frozen tater tots
1 pkg. microwave bacon (or cook up some regular bacon), crumbled
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste

Spray slow cooker with nonstick cooking spray.

Layer half of the frozen tater tots on the bottom of the slow cooker.

Sprinkle with 1/3 of the bacon pieces.
Now top with 1/3 of the shredded cheese.

Add diced chicken on top.  Season with salt, pepper, season salt, or whatever seasonings you want.

Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.
Put the rest of the frozen tater tots on top.
Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.

Pour 3/4 cup milk all over the top.
Cover and cook on low about 4-6 hours.

I tried to get a good picture of it cooked in my crockpot, but the steam kept rising up and fogging the camera.  But believe me, it was great!!!  If you want to see some fabulous pictures, go to The Country Cook where I got the original recipe.  I added some onion to mine and my hubby suggested adding sour cream to it next time.  YUM!!!

This can easily be made in the oven as well.  To make this in the oven, spray a 9x13 baking dish with nonstick spray.
Layer ingredients into baking dish. Cover and bake at 350F degrees for about an hour.

Wednesday, September 5, 2012

Oreo Pudding Cake

Do  you need a quick, easy, and fabulous dessert for dinner, an activity, a bbq, or whatever?  I have your solution =)  I have made this several times and each time the pan has pretty much been licked clean....not saying who did the licking....=P   I got the original recipe from The Country Cook.

1 box chocolate cake (you can use devil's food, regular chocolate, fudgy chocolate, whatever kind you want)
ingredients to make cake as directed on box (usually about 3 eggs, oil, and water)
2 pkgs. Jello Oreo Pudding
4 cups milk
1 pkg. Oreos (or the store brand works just as well)

Bake cake as directed on the box. (or if you have a totally awesome bake fros cratch chocoalte cake, you can use that as well)
While cake is cooking, crush up oreos (i crumbled some and added to the cake mix as well)/  When the cake has a few minutes left, mix the pudding and milk.  Mix for about 2 minutes, or until begins to thicken.  Set aside.
When the cake is finished (an inserted toothpick comes out clean), poke holes in it about 2 inches apart.  I used  handle of my wooden rolling pin.  You want the holes to be around dime sized, or a little smaller.  Then pour the pudding over the cake, make sure to get in all the holes. Sprinkle the crushed oreos over top.

Then let the cake set for a few minutes on the counter and the put it in the fridge for at least an hour before serving.

Then serve it and sit back let the compliments roll in.  Everyone will think you slaved for hours to create it.  It is super good!!!

Friday, August 31, 2012

Chocolate Chip Banana Bread

One of my favorite fruits are bananas.  But I don't like them when they are really yellow, with any brown spots.  They are too ripe for my by then.  So I always have bananas that sit on my counter too ripe for me to eat.  So I have to come up with some good ways to use them because I hate to waste food.  Banana bread is one of my most favoritist things ever!  I will eat a whole loaf by myself.  And then when you add chocolate chips.....YUM!!!!!  It is especially good in the fall....but I think that is because I add cinnamon to mine and cinnamon is totally a fall flavor.  I know everyone and their grandma has a banana bread recipe, but I thought I would share my favorite one.....which just so happens to be from my grandma. =)

1 c. sugar or honey (if you want a bit healthier, the honey works great!  I have also done half and half)
1/2 c shortening or oil (the oil make sit a bit more moist)
2 eggs
3 ripe mashed bananas
1 tsp. baking soda
1/3 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
2 tsp cinnamon
1 tsp. vanilla
2 c. flour
1 c. chocolate chips, nuts, peanut butter chips (my hubby loves those in)  (optional)

Preheat oven to 350 degrees.

Combine all the ingredients in a bowl and mix.  I just throw my bananas in the mixer to be mashed, then add sugar, oil, and eggs.  Then add all the dry ingredients.  Once it is all well mixed, pour into greased bread pans.  The cooking time varies depending on the size of bread pans.  For the large loaves, it will be about an hour.  For the slightly smaller, it's about 45 minutes.  For the mini loaves it is 20-30 minutes.  I usually set my timer for about 10 minutes less than the time and then check by inserting a toothpick.  They are done when the toothpick comes out clean ( unless you happen to put it in  a chocolate chip, then it's not so clean =)  )

I have recently started making it with peanut butter chips.  My husband almost wolfed down a whole big loaf in the matter of minutes when I did that.  He is a huge fan of peanut butter and banana sandwiches so according to him, if you like them, you will love the bread with peanut butter chips.

Monday, July 23, 2012

Chocolate Chip Cookie Dough Cheesecake Bars

I was looking for a dessert to make one day when we had my brother-in-law and his wife over.  I was perusing though my pinterest pins and found this one.  It looked super good so I had to try it.  For the original recipe, click here.  It was pretty darn good =)  I was impatient and didn't wait until it was completely cool and the arm part of it was still good.  This would be a good recipe for a potluck or a shower.  It is rich enough that you can cut it into small pieces and have lots of servings.


1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
2 teaspoon vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract

1. Preheat the oven to 350 F. Line an 8" square baking pan with tin foil. and spray with nonstick cooking spray. 
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the pan. Bake in the oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. Beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry...that’s okay. It’s rather like a crumble topping. You’re going to crumble it on top of the cheesecake layer.)
4.In a seperate bowl, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

Monday, July 16, 2012

Cheesy Hamburger Casserole

Do you ever have those nights that you don't feel like cooking but your family is starving to death and they are sick of frozen pizza because that's what you've made lately?  That was me today.  I haven't been in the mood to cook much lately.  by the time dinnertime rolls around I am drained and the heat doesn't help.  So I threw this together one night and it turned out to be a big hit!

I didn't get a better picture because by the time I remembered to take it, it was already mostly eaten.....but it was super good!!!

1 lb. hamburger
1 can (14 oz) tomatoes
1 sm. can tomato paste
1 c. cheddar cheese, separated to 1/2 c portions
1/2 c. mozzarella or Monterrey cheese
8 oz noodles
seasonings to taste (Italian seasonings, onion powder, garlic salt/powder, etc)

Brown you hamburger and drain the grease.  Meanwhile, cook the noodles according to the package directions.  Take your can of tomatoes and puree in a blender or a food processor.  Add to the hamburger.  Add the can of tomato paste and mix well.  Add whatever seasonings you like, to taste.  I added about (measurements not exact because I didn't measure =)  ) 2 tbsp of Italian seasonings, 1 tsp garlic powder, a pinch of salt, 1 tsp of onion powder. Let this simmer for a few minutes.  Once the noodles are done, strain them and then add to the tomato hamburger mix.  mix well, and add 1/2 c. cheddar cheese.  Pour into a baking dish.  I used a 7x11 dish, but you could separate it it into 2 9x9 dishes or a 9x13 dish (if you want to use those I would cook a little bit more noodles so it has a bit more to it)
Sprinkle the top with the remaining cheddar and mozzarella cheese.  Bake at 400 degrees for about 15 minutes, or until cheese is all melted and it is warmed through.  Broil for 2 minutes to get the cheese a bit brown and crispy.  Once it's finished, let it sit for a few then dish up and enjoy!!

Friday, July 13, 2012

Banana Pancakes

I love breakfast food.  I could eat it any time of the day.  But after awhile you get tired of the same old flavors so you need to spruce it up.  I wanted to make some pancakes for my little tykes this morning but wasn't in the mood for the same old pancakes.  Then I spied the brown bananas sitting on my counter that I have been meaning to make some banana bread or cookies with.  Then I thought about the banana foster ebelskivers I made a while back and figured banana pancakes would be good.  So I mashed up some bananas and added them to my pancake mix and cooked them.  They were delicious! Usually I have to get after my little boy a million times to quit playing and eat his food but by the time I had the second batch of pancakes cooking he had devoured his two pancakes without a peep uttered between bites. That's how I judge how big of  a hit it is by how much sound I hear.  Both kids practically licked their plates clean in 2 minutes.  And the hubby wolfed his down pretty fast too.

Banana Pancakes

1 1/4 c flour
2 tbsp white sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 c milk
2 tbsp vegetable oil
2 ripe bananas, mashed
2 shakes of cinnamon
1 tsp vanilla extract


 Combine flour,  sugar, baking powder, cinnamon and salt. In a separate bowl, mix together egg, milk, vegetable oil, vanilla and bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy. Pour or scoop the batter onto the griddle, using approximately 1/4- 1/3 cup for each pancake.

 Cook until pancakes are golden brown on both sides; serve hot.

Monday, July 9, 2012

French Dip Crescent Sandwiches

I had been craving french dip sandwiches for forever! (and no it was a pregnancy craving, I had been wanting them since before I got knocked up, just never got around to making them)  I was cruising though the world of Pinterest and found this recipe.  It looked yummy!  I posted a link on my Facebook page saying I wanted to make it and my hubby piped in that he wanted me to make it and then a couple guys from his work would pay me to make some.  Score!  I made $15 off them =) was a big hit with them all and they were asking when I would make them all dinner again.  My kids wolfed down 5 each and they usually only eat 1 or 2 roll-ups of any flavor.  So, moral of my story....go make some!

The original recipe is from
Mama Loves Food

French Dip Crescent Ingredients:
  • 2 packages crescent rolls, 8 count
  • 1 pound deli roast beef, thinly sliced ( I used both from the deli and some good quality int he lunch meat section....they both tasted great!)
  • 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces (or you could shred it)
  • optional: Horseradish Sauce (I didn't use it)
  • optional: Au Jus for dipping (click on the link fo rher homemade recipe that is yummy!)
French Dip Crescent Directions:
  1. Unroll crescents onto a large cookie sheet.
  2. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
  3. Roll crescents starting from the wide end and ending at the narrow end.
  4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
  5. Serve with Au Jus and enjoy!

Although my hubby loved them, he said that they would have been better with my homemade rolls.  Mine are nice and flaky and the butter flavor doesn't overpower the dish. If you want to make your own crescent rolls, here's my awesome homemade recipe for Crescent Rolls.  Just scroll to the bottom of the page.
These also freeze great so you can make extras, cook them, and then freeze the leftovers in a ziploc freezer bag and then take them out when you want a quick meal.  To freeze the Au Jus, you can pour the juice in an ice cube tray and when frozen, pop them out and put them in a baggie and store with the leftover roll-ups.

Monday, July 2, 2012

Boston Cream Pie Cake

This has become one of my hubby's favorite desserts.  I love it because it is soooo easy to do!  i know my picture isn't all pretty.....but I promise, it is super tasty!

1 pgk. yellow cake mix
the ingredients to make the cake as instructed on box

1 1/2 c. cold milk
1 pkg. vanilla instant pudding

2 squares unsweetened chocolate
2 tbsp. butter
1 c. powdered sugar
1 tsp vanilla extract
2-3 tbs. hot water

Prepare the cake as instructed on the box using 2 greased and floured 9-in pans (don't skip the flouring part!)  Cool for 10-min. before removing from the pans to a wire cooling rack (be patient and wait....I would recommend waiting longer so your cake doesn't fall apart)

In a small bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  Cover and refrigerate.

In a microwave, melt chocolate and butter.  Stir until smooth.  Stir in powdered sugar, vanilla, and a little water until it is the consistency of a thick glaze.  Set aside.

Place one cake layer on a serving plate, spread with pudding.  Top with the second layer of cake.  Spread chocolate glaze over the top, letting it drip down the sides of the cake.  Refrigerate until ready to serve, and ENJOY!!

Monday, June 25, 2012

Chicken Roll-ups

These are some of my favorite things!  They are pretty easy to make and everyone in my family loves them! (always a plus when everyone will eat what you make, right?)  I originally got this recipe years ago, from who knows where and have been making it ever since.  I don't always do it the same each time, depends on my mood but here's my basic recipe:

2-3 chicken breasts, cooked and shredded (if they are small, use 3, if they are big, use 2)
8 oz. cream cheese
2-3 pgks. crescent rolls (I make my homemade ones but if you are short on time, Pillsbury will help you out)
2-3 cans of chicken gravy (once again, I make my own, but if you want to use canned stuff, it works)
1 can mushrooms, optional
2 tbs. melted butter
garlic powder, onion powder, pepper, other seasonings you prefer, just use to taste.
1/2 c. butter, melted (may need more)
1 c. bread crumbs, plain or Italian (may need more)

Here's a quick tip before you cook your chicken:  add a cube of boullion while you are cooking it and it adds lots of extra flavor.

In a bowl, combine your chicken, cream cheese, mushrooms, 2 tbsp. melted butter and seasonings.  Mix until there are no cream cheese lumps.
Spread out your crescent rolls (or roll out and cut into triangles if making your own). Place a heaping tablespoon onto the crescent rolls.

Roll up to form a bundle, starting from big end.

Roll the bundle in the melted butter, then roll in the bread crumbs.

Place on a cookie sheet.  Bake for about 14 minutes at 375, or until golden brown.

While those are cooking, either heat or make your gravy.  If you are using the canned stuff, add some onion and pepper to it to give it a bit more flavor.

Once the bundles are finished, pour some gravy over before serving.  Have a yummy dinner!!

These freeze great too so don't worry about making extras =)

Gravy Recipe
  • 1 1/2 cups water
  • 3 cubes chicken bouillon (let it dissolve in teh water before you add it to the pan)
  • 1/4 cup all-purpose flour
  • 1 onion, chopped
  • 1/4 cup butter
  • seasonings to taste: pepper, garlic, poultry seasoning, etc

Melt half the butter in a sauce pan, saute onions.  Add the flour to make a roux (kind of like a paste). Add the other half of the butter, water, and bouillon.  Add other seasonings to taste Bring to a boil over medium heat and cook until thickened.