Chicken Pillows with Creamy Parmesan Sauce

 

 

Filling:

2 chicken breasts, cooked & shredded (I threw mine in the crock pot for 4 hours on high with 1 cup chicken bouillon, salt, pepper, garlic powder)

1 package light cream cheese (i used half)

1/2 t garlic powder

1/2 t salt

Rolls and Coating:

1 package Pillsbury Jumbo Biscuits

1/2 stick of butter, melted

1 C panko bread crumbs

1/2 C freshly grated Parmesan cheese

Parmesan Sauce:

2 T butter

2 T flour

1 1/2 C milk
1 t minced garlic
1/2 C freshly grated Parmesan cheese
salt
pepper

Preheat oven to 375 degrees.

Cook the chicken however the heck you want to, then shred it. In a medium bowl combine the chicken, cream cheese, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.
Pop open your jumbo biscuits and flatten each of them out to about 1/4 an inch. Spoon about 1/4 cup of the chicken mixture into the center. Fold up all sides and pinch together to seal well.

When all the chicken pillows have been formed, combine the panko crumbs and Parmesan cheese in a bowl. One by one, dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down about 2 inches apart on a greased cookie sheet.

Bake for about 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.

While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter and add minced garlic. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn't burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat. Thin the sauce with a little milk if needed.

Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.

 

I served with mixed veggies

Super Yummy Raspberry Cheesecake bars

Super Yummy Raspberry Cheesecake Bars

1st place in the LDS Living Dessert Bar Contest

By Vida Lake: San Angelo, Texas

1 pouch sugar cookie mix (17.5 oz)

1/2 cup firm butter

2 packages softened cream cheese (8 oz. each)

1/2 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1 egg 

1 can raspberry pie filling (21 oz.)

Pour dry sugar cookie mix in a large bowl. Cut in butter until mixture is crumbly and coarse. Set aside 

1 1/2 cups of mixture to use later as topping. Spray 13x9 pan with cooking spray and press the rest of mixture flat in the pan. Bake at 350 degrees for 10 minutes.

Beat together cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat with an electric mixer on medium until smooth. Spread the cream cheese mixture evenly over baked crust. Spread raspberry pie filling evenly over the cream cheese mixture. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over the top.

Bake 35-40 minutes at 350 degrees or until crumbs on top are a light, golden brown. Let it cool for 30 minutes and then chill in the refrigerator for about 2 hours. When firm, cut into bars.

Enjoy!

Paula Deen's Pumpkin Bars

I made these for my birthday party and everyone loved them!!Just the right amount of everything and the frosting is amazing!

4 eggs
1 2/3 cups sugar
1 cup canola oil
1 can (15 oz.) pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda

*Beat the eggs, sugar, oil and pumpkin until light and fluffy. Then add dry ingredients and mix on low speed until batter is smooth. Spread on a cookie sheet (with one-inch sides) and bake for about 18-20 minutes at 350 degrees. Cool completely before frosting.

Frosting:
8 oz. cream cheese, softened to room temp.
1/2 cup butter, softened to room temp.
1 box (16 oz.) powdered sugar
1 tsp. vanilla
dash of salt
little bit of milk if needed

*Beat cream cheese and butter until really smooth. Slowly add powdered sugar, then vanilla and a dash of salt. If it's too thick, add a little milk until it looks spreadable. Spread evenly over cooled pumpkin sheet cake and then cut into bars.

Fruit Pizza

Keri and I made this for the first time Tuesday night! It was delicious! So if you want something to gloat over, make this:)

INGREDIENTS:

Crust:
1roll (16.5 oz) Pillsbury refrigerated sugar cookies

Tart:
1package (8 oz) cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla

Topping:
1cup fresh or canned peach slices, drained, cut into thinner slices

1cup Fresh strawberries slices, kiwi slices, raspberries, blackberries
(we didn't do peaches or blackberries)

1/2cup apple jelly

For the glaze:
1 6 oz can frozen limeade concentrate, thawed
1 Tbsp cornstarch
1 Tbsp fresh lime juice
1/4 cup sugar


DIRECTIONS:

Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. Press dough evenly on pan to form crust. Bake 16 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.

Individual orange and choc. cheesecake
Ingredients
• 1/3 cup finely crushed chocolate wafers
• 2 tablespoons butter , melted
• 1/4 cup ricotta cheese
• 2 ounces cream cheese
• 1/4 cup sugar , plus 2 tablespoons
• 1 orange, zested
• 1 egg
• Butter, for greasing
Directions
Special equipment: mini muffin tin
Preheat the oven to 350 degrees F.
Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.