Tag Archives: Cream cheese

Creamy Chicken Roll-ups

1 Jan

I found this recipe on Pinterest and decided to try it the other night, not sure if my kids would like it or not.  Two of them loved it, the other one said “I don’t like this”, but then he is 3 almost 4, and the only thing he wants to eat is peanut butter and jelly or chocolate milk.  I figure it is just a phase, eventually he is going to get tired of peanut butter and jelly.  Here is the recipe, below it is the link to the page Pinterest redirected me to.

Creamy Chicken Roll-ups:

  • 2 – 8 oz. cans Pillsbury Refrigerated Crescent Rolls 246853623294836087_5UjwTw7g_c
  • 1 can cream of chicken soup – undiluted
  • 3/4 cup grated cheddar cheese – any cheese of your choosing would work
  • 1/2 cup milk

Filling:

  • 4 oz. cream cheese (very soft)
  • 2 Tbsp. butter (very soft)
  • 1 tsp. garlic powder
  • 1/4 tsp. –  onion powder (original called for 1 tsp. minced onion – I didn’t have any on hand so I substituted)
  • 2 large cooked chicken breasts (finely chopped) I shreaded mine
  • 1/2 – 3/4 cup finely grated cheddar cheese
  • 1/2 tsp. seasoning salt
  • 1/2 tsp. ground black pepper or to taste
  • 2 Tbsp. milk
  • 1-2 cups grated cheddar cheese – or cheese of your choosing

Set oven to 350°F. Spray a 9×13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling — (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 35 minutes.

This recipe reminded me a bit of pot pies, if you wanted it to taste more like that, you could add frozen vegetables.  Next time I make this I am going to add some frozen peas to the mix.  My husband even liked this, which is saying something, he is very picky.  This is a good comfort food recipe, not necessarily something you want to make every week, especially if you are watching your weight.

http://www.plainchicken.com/2009/08/chicken-rollups-2.html

Heavenly Pumpkin Muffins with Cream Cheese Frosting

28 Nov

Wow!  I was just checking out my blog, when I saw this post – not posted!  It is called Mommy Alzheimers.  I purposely put this off to take a picture of these after I baked them and guess what…I don’t think I took the picture.  Oh well, here is the recipe – my kids loved these.

When I was young I would walk into the house after school and smell the wonderful creations my mom had baked for us earlier that day.  It was always fun to go home, sometimes we would get cake, others cookies – two of my favorites to this day are snickerdoodles and the chocolate cookies she would bake.  Our house always smelled tremendous!  At least that is how I remember it.  Now that I am a stay-at-home mom, I would like to give my children the same memories.  Today I found a recipe for pumpkin muffins, they smell amazing!  Here is the recipe, it is actually from Libby’s, though I added a little vanilla.

Heavenly Pumpkin Muffins

  • 3 – cups all purpose flour
  • 1 Tbsp plus 2 tsp. pumpkin pie spice
  • 2 – tsp. baking soda
  • 1 1/2 tsp. salt
  • 3 – cups granulated sugar
  • 1 – 15 ounce can Libby’s Pure Pumpkin
  • 4 – large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup orange juice
  • 1 tsp. vanilla

Preheat oven to 350 F.  Paper-line or grease 30 muffin cups.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil, vanilla and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Cream Cheese Frosting

  • 1 – 8 oz. pkg cream cheese (softened)
  • 2 sticks of butter (softened)
  • 3 cups powdered sugar
  • 2 tsp. vanilla

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low-speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Simple Turkey Roll-Ups

1 Oct

I made chili the other night, and my kids are finicky.  One night they at the chili and loved it, well the other night they didn’t like it.  I found a recipe online for these, and was going to make them for lunches, we had left over chili tonight  so I tried them out.  My middle son who is soon to be 7 loved them, my 11 yr. old daughter ate them and my 3 yr old son demanded peanut butter and jelly as usual.  If it is chinese food, it has to be peanut butter and jelly.   I thought they were good.

bento 6.9.10

bento 6.9.10 (Photo credit: mamichan)

Simple Turkey Roll-Ups

  • flour tortillas
  • turkey sandwich meat
  • cream cheese spread
  • spinach

Spread tortillas with cream cheese, layer turkey and spinach on tortilla, and roll up.  Cut into spirals and enjoy!

I just can’t wait to find something all of them devour.

Super Easy Fruit Dip!

9 Aug
A strawberry

A strawberry (Photo credit: Wikipedia)

Here is a simple recipe for fruit dip.  I am sure most of you have made this, but I realized not everyone has heard of it.  I had a friend over this past weekend, and made this for the kids, she had never had it.  I usually serve it with fresh strawberries and pineapple.  It is so easy there are only two ingredients!

Fruit Dip

  • 1 – 8 oz. block of Philadelphia Cream Cheese (any brand will do)

  • about half of a large jar of Marshmallow cream

    You pull out a large bowl, make sure you have softened the cream cheese.  You put the cream cheese and about half the jar of marshmallow cream in the bowl.  Mix with a mixer until creamy.  Enjoy!

    You can add more or less of the marshmallow cream, just play around until you find what you like.  Kids will devour this, in fact I usually have to ration it, or they will just eat the dip and no fruit.  Who can blame them, when they aren’t looking I do the same thing.