Kate's Chicken recipe

My mom's friend Kate gave us this recipe a few weeks ago. Since today is a cold, snowy day, we decided to go ahead and try it to stay warm. :)

Kate's Chicken recipe

Ingredients:

1 roll refrigerated crescent rolls
2 cups cooked ground chicken (or cut up grilled chicken...that's what we used today)
1 cup grated cheddar cheese
1 can cream of chicken soup
1 cup milk
optional: minced garlic, salt, pepper

Directions:

mix together cooked chicken and grated cheese. Add garlic, salt, pepper, or whatever spices you want.
Open up each crescent roll into a flat triangle. Fill each triangle with the chicken/cheese mixture. Rewrap each crescent into a little bundle. Line them in a glass baking dish.
Whisk together the cream of chicken soup and milk and pour it over the bundles. Bake at 350 degrees for 30 minutes, or until the top is browned.


That is pretty much what it looks like, with extra sauce on it. It was simply amazing. I had 2.5 of these babies. and boy were they good! :)

Enjoy!

Blog Hop! Fav. Recipe

Chocolate Candy Cane Cookies

Cookies:

1 ¾ cups all purpose flour
½ cup unsweetened cocoa powder (preferably Dutch-process)
¼ teaspoon salt
1 cup sugar
¾ cup (1 ½ sticks) unsalted butter, room temperature
1 large egg

Filling:

1 cup plus 2 tablespoons powdered sugar
¾ cup (1 ½ sticks) unsalted butter, room temperature
¾ teaspoon peppermint extract
2 drops (or more) red food coloring
½ cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

For Cookies:

Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
Preheat oven to 350^oF. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For Filling:

Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks)
Sorry, I don't have any pictures of these....They really do look good tho! :)

Aztec Chocolate Cookie recipe

Cookie:
2/3 cup all-vegetable shortening
1 1/2 cups firmly packed light brown sugar
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 cup coarsely chopped almonds
1/3 cup unsweetened baking cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (12 ounce package) semi-sweet chocolate chips

Icing
1/2 cup toasted almonds, coarsely chopped for decorations, optional
1 cup confectioners' sugar, sifted
1 teaspoon instant coffee crystals
1 tablespoon milk
1/8 teaspoon cinnamon

For cookies, heat oven to 375 degrees. Grease 9-by-13-inch pan with shortening. Place cooling rack on countertop for cooling cookies.
Combine shortening, brown sugar, water and vanilla in large. Beat at medium spped of electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, almonds, cocoa, cinnamon, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips. Spread mixture evenly into prepared pan.
Bake at 375 degrees for 10 to 12 minutes, or until set. Do not over-bake. Cool completely in pan on cooling rack. Cut into 2-by-1-by-1/2 inch bars.
For icing, spread almonds, if used, on ungreased baking sheet. Bake for 3 to 4 minutes, or until lightly brown. Set aside.
Combine confectioners' sugar and instant coffee in small bowl. Add milkk. Stir until smooth. Drizzle icing over cooled bar cookies. Sprinkle with toasted almonds evenly.

Shannon and I didn't use almonds in the cookie, and didn't make the icing since we are putting the cookies in a zip-lock back to go to school tomorrow. Enjoy!! :)