Chicken Pillows

Chicken Pillows

1 (8 oz) pkg cream cheese
1/4 cup butter
1/4 cup milk or broth
4 cups shredded cooked chicken
1/2 - 1 cup shredded cheddar cheese
salt and pepper to taste
1/4 cup chopped green onion
1 lb. crescent roll dough

Preheat oven to 375. Mash together the cream cheese and butter. Beat in milk or broth; add the chicken, cheese, and green onion. Season with salt and pepper. Stir to mix.

Unroll crescent dough. Seal diagonal edges to get 4 rectangles. Fill each with 1/4 of the filling. Pull corners up and seal all edges.

Optional: Roll pillow in butter and crushed corn flakes before baking/freezing. Can't miss a chance to get some extra butter in there!

Bake 20-25 minutes, until golden brown. Serves 4.

Try using a different cheese such as pepper jack, or adding bacon bits.

To Freeze: Just filling - Thaw completely, fill croissants, and bake as directed.
Assembled Pillow - Flash freeze on cookie sheet, then transfer to freezer bag or foodsaver. Bake from frozen at 375 until heated through.

Tomato Soup

Serve this yummy soup with chunky homemade croutons by cubing a baguette, tossing it with olive oil, salt and fresh chopped herbs, and toasting in a low oven for a few minutes. Or if you want to do it my husband's favorite way... eat it with a grilled cheese sandwich. :)

Ingredients:

• 4 tablespoons (1/2 stick) butter
• 2 tablespoons olive oil
• 1 medium onion, chopped
• Coarse salt and ground pepper
• ¼ cup all–purpose flour
• 3 tablespoons tomato paste
• 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
• 2 cans (14 ½ ounces each) reduced–sodium chicken broth
• 2 cans (28 ounces each) whole peeled tomatoes in juice with basil if available

Preparation:

• In a saucepan or Dutch oven, melt butter over medium heat. Add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste and cook one minute. Add thyme, broth and tomatoes, breaking up tomatoes with a fork or potato masher. Bring to a boil, reduce heat and simmer, 30 minutes. Remove thyme sprigs before blending.
• Puree soup in pot with an immersion blender. Or, working in several batches, puree half of the soup in a conventional blender until smooth. Return to pot and season with salt and pepper. Serve hot with croutons.

Lemon-Lavendar cookies

Caution:These cookies are for healthier appetites and those who don't need their cookies made out of tons of butter and sugar. Haha.

I hadn't heard of cookies like these before and thought it would be interesting to try them and I like using lavender sometimes in cooking. I liked them a lot. But one of my dad's friends said they were too healthy tasting haha. So I am just being honest to you guys. Just don't put too much lavender in your batch. A teaspoon seems small but it is just enough. Trust me.

Pizza on Lavash bread

So I am all about the healthy stuff. I normally am not a huge pizza person because I don't like all the bread and how heavy they are. But I found this recipe and was like, "Oooh!" That's simple and light. I was a little skeptical on how thin the bread was but it worked! Dustin, my mom, my grandpa all loved it. I used fresh tomatoes from my moms garden and fresh arugula. The recipe actually called for eggplant but I did not want to cook it, eat it, or have eggplant in my recipe haha.

*Recipe to be typed up soon....*

Pumpkin cookies (A taste of fall heaven)

So I am really excited about fall. Fall is my favorite time for cooking. And the colors around me are so pretty! I live in Northern California around a bunch of vineyards the leaves just turned orange and reddish colors. So I was in the mood to cook something with pumpkin.

These came out amazing! Everyone loved them and they were gone so fast I didn't have time to take really good pictures. The cookie itself is moist and packs some amazing flavor. Each is drizzled with a sugary frosting which really tops off the pumpkin, cinnamon and nutmeg spices.

They melt in your mouth.

Frosted Pumpkin Cookies -(Makes about 60)

ingredients

• 2
  cups butter, softened
• 2
  cups granulated sugar
• 2
  teaspoons baking powder
• 2
  teaspoons baking soda
• 1
  teaspoon salt
• 1
  teaspoon ground cinnamon
• 1
  teaspoon ground nutmeg
• 2
  eggs
• 2
  teaspoons vanilla
• 1
  15-ounce can pumpkin
• 4
  cups all-purpose flour
• 
  Ground cinnamon (optional

directions

Preheat oven to 350°F. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack and let cool. Spread Penuche Frosting on cookies. If desired, sprinkle with additional cinnamon. Place cookies in tin separating layers with waxed paper; cover.

Penuche Frosting

ingredients

• 1/2
  cup butter
• 1/2
  cup packed brown sugar
• 1/4
  cup milk
• 1
  teaspoon vanilla
• 2 3/4
  cups powdered sugar

directions

In a small saucepan, heat butter and brown sugar until melted and smooth. Transfer to a bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth.

Aunt Cheryl's Buttermilk Syrup

Dustin's Aunt Cheryl got this recipe from The Royal Fork restaurant in Sioux Falls. Everyone in the family seems to use it and it is the only syrup I ever use for breakfast meals. It truly is amazing. This recipe calls for a lot but you can cut it in half. We like to freeze the extra syrup so we always have some on hand.

Yield: 1 1/2 gallons

3 1/2 quarts sugar
2 quarts buttermilk
2 pounds butter
2 cups corn syrup
3 tablespoons baking soda
1/2 cup vanilla -- I used Mexican vanilla

It is a must to use a very large, even huge pot for this recipe.

Melt butter over a low flame. Add sugar, buttermilk, and corn syrup, mix well.

Bring to a boil. Simmer for 1 1/2 hours or until thickens, stirring occasionally

Put the pot in your sink, add baking soda and stir. Add vanilla and stir.

Remove from heat and place in serving size containers.

Store in the refrigerator or freezer. Separation will occur. Reheat and stir before serving.

*An urgent message - use a large enough kettle. I can't tell you how much it boils up and over after adding the soda. You will loose so much of the syrup and make such a HUGE mess if your kettle isn't large enough. You should put the kettle in the sink when adding soda so that if you do have a boil over, it will not be a huge mess to clean nor mess up your stove with all that sweet and sticky syrup. I added 1 Tbsp at a time and this helped!

Yum Pancakes!

I made these a couple days ago for the people helping us move out of our apartment. We are currently moving from Provo, Utah to Santa Rosa, California. Everyone loved them! It also helps to have Aunt Cheryl's buttermilk syrup recipe. Ohhhhh yummy!

Best Pancakes Ever!!

3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
3 eggs
2 1/2 - 3 c. plain Mountain High brand yogurt
1/2 c. butter, melted
2 c. all-purpose flour

Mix all ingredients. If it seems too thick, add milk a little at a time until it reaches a good "pancake batter" consistency.

Oh my YUM tacos!

Blackened Fish Tacos (Or shredded chicken if you don't like fish)

I am obsessed with tacos. Whenever someone asks where we should go eat, I always pick some place with tacos. I have been buying a lot of salmon lately so I had a craving for that and I happen to have tortillas in the cupboard of course... haha. And so I jumped up and randomly decided to try a new blackened salmon fish recipe. (I really like the blackened fish tacos from Rubios) thats where my inspiration came from.

Anyway, I looked up some recipes online and I found one that I 'tweeked' as my husband would say. The way they did it took too much time. When I want tacos I want theme done fast haha.

Ingredients:

*2 portions salmon

*1 tbs chili powder

*1/4 cayenne pepper (optional)

*1/2 tsp sugar

*1/4 tsp salt

*1/4 C flour

*2 tbs olive oil

*tortillas (preferably ones that don't fall apart easily...)

*limes

*Canned corn

*Tri-color coleslaw (pre-cut at store)

*Cilantro Aioli

Cilantro Aioli: (Very simple)

*1/2 C Mayo

*1/2 C Sour cream

*Cilantro

*Lime squeeze

*1/2 tsp garlic powder

*1 T chipotle sauce

Directions:

1. Heat oil in heavy-bottomed skillet (preferably cast iron) over medium high heat until smoking.
2. Meanwhile, mix chili powder, cayenne, sugar and salt with the flour in a shallow bowl. Dredge salmon in flour mixture and transfer to hot skillet. Cook until very brown, then flip. Continue cooking till flesh is just opaque. Set aside.
3. Wipe oil from skillet, and throw in tortillas to warm. Arrange the fish, flaked into chunks or just a strip like what I do..., corn, coleslaw and a squeeze of lime on one half of a warmed tortilla and drizzle with aioli. Fold in half to serve.

Grilled Salmon and Rice Pilaf

I recently have been wanting to cook with more fish since it is so healthy and I want a different protein than chicken, pork and some beef (which I barely eat). Chicken and beef especially because of how a lot of the animals are taken care of I'll just say. So you can't go wrong with salmon. Who doesn't like salmon?

I found this recipe on Allrecipes.com, and along with other people who have saved the recipe on that site, I agree it tastes wonderful. It is a grilling recipe but it tastes good sautéed if the weather is not cooperating too. With the soy salty taste and the sweet brown sugar, its the perfect combination!

Ingredients
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions:

1. Season salmon fillets with lemon pepper, garlic powder, and salt.

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3. Preheat grill for medium heat.

4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade.

Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Carrot Cake Cupcakes w/ Cream cheese Frosting

Ok so you know when you are trying a Paula Dean recipe it is going to be good because her recipes are definitely not healthy ones... She loves butter lol. But don't worry the only butter in this is in the frosting. Which is the best part haha! But seriously, these are amazing! Best cupcakes ever!

Ingredients

• 4 eggs
• 3/4 cup vegetable oil
• 1/2 cup apple sauce
• 1 cup sugar
• 1 cup brown sugar
• 1 8-oz. can of crushed pineapple, well drained
• 3 teaspoons vanilla extract, divided
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• Small pinch of ground cloves
• 3 cups grated carrots, grate on larger side of cheese grater
• 1 cup chopped pecans
• For Frosting:
• 1/2 cup butter, softened
• 8 oz. cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Fresh coconut, shaved and toasted for garnish (optional)

Steps

Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Fold in pecans. Pour into muffin tin lined with beautiful paper or foil liners. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.

Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.

Spinach & Strawberry Salad w/ Poppyseed Dressing

• On Easter sunday I made this salad and everyone loved it. I love salads with fruit so I put a little extra strawberries in there...
• 
  
• Ingredients:
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white wine vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 
  

Directions:

1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Bourbon-Pecan Pumpkin Butter Pie

I got this recipe from Williams-Sonoma. Excellent.

Ingredients:

• 4 eggs
• 2 cups (about 1 1/3 jars) pecan pumpkin butter
• 1 3/4 cups plus 1 Tbs. evaporated milk
• 3 Tbs. bourbon
• 1 prebaked and cooled deep-dish piecrust (see related recipe at left)
• Whipped cream for serving

Directions:

Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 325°F. (The pie dish will sit on the cookie sheet, which will help the bottom of the crust to brown.)

In a large bowl, gently whisk the eggs. Add the pecan pumpkin butter, evaporated milk and bourbon and whisk until well combined. Pour the filling into the prebaked piecrust and bake until the center of the pie is just set, 1 to 1 1/4 hours. Check the crust after 30 minutes; if the edges begin to brown too quickly, cover them with aluminum foil.

Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate up to overnight.

To serve, cut the pie into slices and serve with whipped cream. Serves 8 to 10.

Mashed Potatoes with Bacon and Chives

• Ingredients:
• 5 garlic cloves, unpeeled
• 2 Tbs. olive oil
• 3 lb. russet potatoes, peeled and cut into 2-inch pieces
• 1 Tbs. kosher salt, plus more, to taste
• 2 cups half-and-half
• 3 Tbs. unsalted butter, cut into 3 pieces
• 3 Tbs. minced fresh chives
• 8 oz. bacon, cut into 1/4-inch pieces and cooked until crispy
• Freshly ground pepper, to taste

Directions:

Preheat an oven to 350°F.

Place the garlic cloves on a piece of aluminum foil and drizzle with the olive oil. Fold over the foil to enclose the garlic and roast for about 30 minutes. Remove from the oven. When the cloves are cool enough to handle, peel them and mince enough garlic to measure 1 Tbs. Reserve any remaining garlic for another use.

Meanwhile, put the potatoes in a large pot. Add the 1 Tbs. salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander.

Set the pot over low heat, add the half-and-half, butter and the 1 Tbs. roasted garlic and whisk until the butter melts. Set a potato ricer over the pot and pass the potatoes through in batches. Using a silicone spatula, fold the potatoes into the liquid until the mixture is smooth and creamy. Stir in the chives and bacon, and season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately.

Serves 8-10