Chicken Pillows

I know the name of this doesn't sound all that appetizing, but they really are good.  They turned out better than I though, and actually tasted even better as leftovers the next day! (just make sure to bake them to re-heat so they don't go soggy)

This recipe came from our family cookbook, but I modified it- as usual.

1 lb. chicken, cooked and shredded
1 pkg. refrigerated crescent roll dough
1 (80oz.) pkg. cream cheese
1 Tbsp. lemon juice
1/3 cup mozzarella cheese
1/2 tsp. salt and pepper
1/4 cup butter
1 cup crushed cornflakes
1 can cream of chicken soup
1/2 cup milk
(also calls for 1/2 cup chopped onion, but i left it out)

Combine chicken, cream cheese, (onion) lemon juice, mozzarella cheese, salt and pepper.  Divid into eight equal portions.  Roll dough out (like a small pizza dough). Place a heaping Tablespoon of filling in center of dough.  Form crescent dough around each portion and seal edges.  Roll chicken ball in melted butter and then crushed cornflakes.  Place in baking dish.  Bake for 25-30 minutes at 350.  Combine soup and milk to pour on top.  (I know this sounds kind of gross, but we put spicy ranch dressing on top instead- and it was good).

Serve with rice, veggies, and bread.

Vermont Grilled Cheese Sandwiches

this recipe came from prudence-pennywise.

4 tablespoons yellow mustard

4 tablespoons maple syrup

8 slices sourdough bread (i used regular white bread)

softened butter

deli sliced ham or turkey (i used ham)

thin slices of apple-any variety

sharp cheddar cheese (i used medium, though sharp would have been better)

In a small bowl, combine mustard and maple. Spread just a dab very thinly on insides of two slices of bread. Stack one slice of bread with cheese, apples and meat. Top with other slice of bread, mustard side in. Butter outsides of bread and cook in preheated frying pan over medium heat for two minutes. Flip, reduce heat to low and cover and cook an additional three minutes, or until bread is toasted. Serve with extra maple mustard dipping sauce.

Creamy Chicken Taquitos

I got this recipe from the cooking blog, The Sisters Cafe.  They are incredibly delicious! Of course I made a few modifications, but you can refer to the original recipe if you'd like to as well.


8 oz. cream cheese
3/4 cup green salsa
2 Tb fresh lime juice 
2.5 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder

2 cups shredded chicken
1.5 cup grated pepperjack cheese
small flour tortillas 
cooking spray
salt 

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with  tin foil, lightly sprayed with cooking oil.

Working with 3-4 tortillas at a time, briefly heat in microwave so they are easier to work with. Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with a small amount of salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

Inside Out Cordon Bleu

My sister in-law made this for us once... it was a long time ago, and so when I made it again I kind of made it up from what I could remember.  I am not sure if it's how the recipe really goes, but it tasted good anyway.

1-2 boneless skinless chicken breasts (i used 1.5 big breasts and cut them into ~3oz pieces)
deli ham (i used 2 slices of ham on each 'breast' so however much you think you need)
swiss cheese (one slice for each)
1 box stove top chicken stuffing
1 can cream of chicken soup
1/2 can milk

Place chicken in baking dish.  Layer ham slices (folded in half) on chicken.  Next comes the swiss cheese (also folded in half, if your chicken pieces are small).  Then spoon the already prepared stuffing on top (I basically just filled the dish with the stuffing).  Cover and bake at 375 for 1 hour.  Meanwhile heat the soup and milk on the stove to pour on top of chicken.  The smell of this alone is absolutely divine! yum yum!

Lucky you... I even took a picture this time (even though it's terrible quality)

served with bread and broccoli

Hogie Sandwiches

This is a favorite of mine that my mom always makes. Hers always tastes better for some reason (actually my sister Heather's is the absolute best.. she uses some kind of pepper on it that i love) anyway....

1 loaf french bread
1/2 lb. deli turkey
1/4 lb. deli ham
havarti cheese (or whatever you would like)
lettuce
tomato
mayo/mustard

Slice french bread horizontally (making a top and bottom).  I like to mix the mayo and mustard together first, and then spread it on both sides.  Layer ham, turkey, cheese, lettuce and tomato.  Easiest/quickest meal ever-- and quite yummy I might add! :)  Serve with chips and fruit.

Ritzy Chicken

2 boneless skinless chicken breasts
1/2 cup plain yogurt or sour cream (I used S.C.)
10 Ritz crackers (I used bread crumbs instead ~1 c.)
1/4 cup parmesan cheese
1 tsp garlic powder (I did about 1.5 tsp)
1 Tbsp. parsley flakes
1/4 tsp. pepper
1/2 tsp. salt
1/2 can cream of chicken soup
1/2 cup canned milk (I just used regular skim milk)


Mix crumbs, parmesan cheese, garlic powder, parsley, salt and pepper.  Pour mixture in ziplock bag or shallow dish.  Dip chicken in sour cream and then in the crumb mixture to coat chicken.  Place chicken in baking dish.  Bake at 425 for 50-60 minutes or until chicken is crisp and golden brown.  Mix soup and milk on stove top and pour over chicken.

*this recipe came from Cooking For Two by Debbie G. Harman