Cindy's Cheesy Potatoes - Easy

My mother-in-law has some very interesting dishes that she makes. She claims that she isn't a good cook but she has some foods that she specializes in and she really does a nice job with them. One of them is cheesy potatoes. These are perfect for a bar-b-que or christmas dinner. They are SO easy and the taste great, what's better than a starch covered in cheese???

Cindy's Cheesy Potatoes
1 package of frozen hashbrowns (I told you this was easy!)
1 can of cream of chicken soup
1 cup sour cream
8 oz (2 cups) shredded cheese
diced onion (optional, I clearly leave this out)

Mix all ingredients
Bake at 350* for 1 hour.

I forgot to take a picture! Sorry, it was great and everyone at my friend Ellie's bar-b-que loved them! Give them a try for your next party!

Random Chicken Casserole

So, lately I haven't been taking out anything to make for dinner and we end up buying more snacks than actual dinner components at the store. My friend Kacey had her baby so my other friend Casey and I made her dinner so she didn't have to cook. So, I was going through a bunch of casserole recipes and I found a few that looked pretty good. Then I saw Paula Deen on TV today with an episode entitled "Fridge Finds." Then it occured to me that AGAIN I didn't take anything out to make for dinner. So, I got out a can of chicken (yuck! We bought a bunch at sam's and we are trying to use it up) and I made a casserole that was a mix between my sister's Broccoli Chicken Divan and Paula Deen's Chicken Bodine.

Amy's Random Chicken Casserole
1 (12 oz) package egg noodles (cooked and drained)
1 can cream of broccoli soup
1/2 cup milk
1 large can cooked cubed chicken (about a cup and a half)
1 1/2 cups broccoli cooked
1 cup (or a bit more) shredded cheese
2 tbsp. butter melted
1 cup bread crumbs

Mix milk, soup, chicken, noodles, broccoli and cheese. Place in a greased 9x13 pan. Mix melted butter and bread crumbs, sprinkle over the top. Bake for 25 minutes at 375*. Then I put it under the broiler for a few minutes to crisp the top. I don't think this was our favorite dinner ever but it was a good way to use that gross canned chicken. If I were to make this again I would just use leftover baked or grilled chicken.

Ducky cookie favors and cake - Kacey's Shower

I think one of my favorite parts of the shower was the duck cookies I made for favors. It was my first attempt at royal icing and while it was messy and I don't think it tasted that great it looked beautiful.

I made sugar cookies from the Better Homes and Garden's cook book. I made the cookies on a snow day in February and then froze them until the shower. I made royal icing based on the Martha Stewart recipe. I made the royal icing with meringue powder because Kacey shouldn't have raw egg whites which are usually in the icing.

I decorated each duck cookie with yellow and then put a squirt of orange and spread it with a skewer for the beak. I also gave each duck a brown eye and a pretty pink bow. I was really proud of my work!

The best part was putting the ducks into individual cellophane bags. I tied each bag with a pink ribbon with while polka dots. I placed them on a big lazy susan that my mom made me and placed another sign in front of the platter so everyone knew to take one when they left.


I got a cake from Sam's club with a ducky on it as well. The chocolate cake was DELICIOUS! I will continue to get cakes from them because of the good taste, ease of ordering, and great price! It was much easier than making a cake, which was kinda out of the question since I thew the shower by myself!

Cheese Dip - Kacey's Shower

For Kacey's shower I also wanted to have some munchies for people while they were waiting for everyone to arrive. I made my mother in law's tried and true cheese spread. I am tempted to make you try it before you read the ingredients. Everyone LOVES the cheese spread when they eat it but the ingredients are weird. They all work together very well but its hard to believe that it would work!

Cindy's Famous Cheese Dip:
Melt cheese (velvetta 1 large box) in a double Boiler

In a separate bowl mix:
1 cup of Catalina Dressing
1 cup of French Onion Dip
1 cup (2 sticks) butter or margarine

After the cheese is melted pour the cheese into the dressing, dip, butter mixture and mix with mixer. Pour into smaller containers.

Ooookay, I know what you are thinking, I warned you. Honestly, though, its SO yummy! You should really give it a try at your next get together.

Strawberry Walnut Spinach Salad - Kacey's Shower

For Kacey's shower I also made a green salad, like I said I wanted to serve something spring-like so I decided to make this salad which has been a favorite of mine in the past and is WONDERFUL for entertaining. I got this recipe from Kraft Food and Family magazine.

Layered Strawberry Salad
4 cups baby spinach leaves
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
3 cups torn Boston lettuce (I used romaine)
1 small red onion, thinly sliced, separated into rings (I put this on the side because I HATE onions, in fact it made me ill just to cut them!)
2 cups strawberries, sliced
1/2 cup PLANTERS Walnut Halves, toasted
1/2 cup KRAFT Creamy Poppyseed Dressing

I also offered Raspberry and Ranch dressings, most people chose raspberry. I also included the recipe card in front of this dish so that everyone knew what it was. This salad was a big hit again and it did make everyone long for spring again! I served the salad with croissants from Sam's club, they were SO flaky and tender, yum!

My Night In! Lemon Ricotta Spaghetti

Chad is working late tonight due to the State of the State address by Governor of Michigan. He has to stay there to listen to the speech and maybe some receptions afterward. The roads are going to get bad quickly so I hope he just comes home.
Well, when I found this out I got excited about what I am going to have for dinner. I am having a recipe from Ruth at 4Every Kitchen for Marscarpone Herb and Lemon Spaghetti. I made it once before and it was so yummy. I am sure Chad wouldn't like it so I have to wait to make it just for me. Then I thought, OH BOY this is going to be so good for lunch this week at work! So, I made it. I used Ricotta because Marscapone is SO expensive and I am cheap! My dinner was SO delicious. You should try this INCREDIBLY easy recipe. I mean, you don't even cook the sauce!

Lemon and Ricotta Spaghetti

Ingredients
8 oz Spaghetti (or other type of pasta)
the zest and juice of one lemon
1/2 cup Mascarpone or Ricotta Cheese (I used lowfat, naturally)
2 tbsp each chopped basil and flat leaf parsley (I did that this summer when I had an herb garden but today I used dried *gasp*)
1/2 cup coarsely grated parm. cheese

Directions
1. cook the pasta according to package directions
2. meanwhile mix mascarpone or ricotta and zest and juice in a large bowl
3. drain pasta and mix in the cheese
4. mix in herbs and parm
5. serve and enjoy

It is seriously that easy. It is just as easy as Kraft Mac & Cheese. This recipe is SO GOOD! You should try it, it has very few ingredients and a lot of good flavor. It made me feel all summery during such a dreary day!

Panera Chocolate Duet Cookie rip off

So we often go to Panera Bread on Sunday mornings to get delicious food and read the newspaper. It is a really relaxing way to start the day. One of my favorite things about it is the cookies we get. They have delicious Chocolate Duet Cookies. They call them that because they have milk and white chocolate chips in chocolate cookies. They also have walnuts. I tried to find a copycat recipe online but I couldn't. So I found a chocolate chocolate chip cookies and changed it up a bit.

Amy's Chocolate Duet Cookies

Ingredients

2 cups flour
1/2 cup cocoa powder
1 tsp baking soda

3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
1 cup butter (I used half butter and half margarine butter is too expensive!)

1 small package walnuts
1 cup white chocolate chips
1 cup semisweet or milk chocolate chips

Directions
Preheat oven to 350* F
Mix together dry ingredients (MINUS SUGARS) in a large bowl
Cream together butter, sugars, egg, and vanilla
Add dry ingredients to butter mixture
Stir in chips and nuts
Drop by teaspoon onto ungreased cookie sheet
Bake 9-12 Minutes

Well, the instructions I had first said combine dry ingredients and then later it said to cream sugars, eggs, and butter. So of course my freaking sugar was my already mixed with my stupid flour and cocoa powder. Anyway, it turned out okay. The batter was delicious!!! I know I shouldn't eat raw batter but I don't care, its yummy and gooey. These cookies turned out surprisingly like the original. Anyone who knows me knows that I am a rule follower and that goes with recipes too. I am always nervous to go without a recipe so it was nice to try to make something new without a plan. I think Chad will like them and they made SO many cookies that I am sure to gain a pound or two before they are all gone! In fact, I should take some to work, otherwise we are both going to get sick on these cookies!

New Year's Day and the BIG game - Pork Tenderloin

Well, it is New Year's Day and after our ditch episode last night (see 2 posts below) we had my Aunt Pat, Unc, and Chad's parents over to watch the game. We had lots of snacks including Cindy's famous cheese spread (I will publish the recipe soon) with garlic toast, Aunt Pat's veggie tray, more taco chips and dip and a delicious lunch. We had pork tenderloin and mashed potatoes (which were a suprise even to me!)
I made the marinade for the tenderloin on New Year's Eve and let it marinate overnight. It came out moist, tender, and delicious. It was my first tenderloin so I was nervous but I was very happy with the results.

Pork Tenderloin
courtesy of the Food Network

Ingredients
1 1/2 - 2 lbs. pork tenderloin
Marinade:
1/4 cup soy sauce
2 tablespoon dry red wine
1 tablespoon honey
1 tablespoon brown sugar
2 cloves of garlic, minced
1 teaspoon grated ginger (I omitted this because I didn't have it)
1/2 teaspoon groun cinnamon
2 green onions (green part only), chopped. Yeah right, I used onion powder.

Combine the marinade ingredients in a measuring cup and whisk together. Pour over pork in a plastic bag. Marinate overnight.


Preheat oven to 350* F. Bake for 45 minutes until the meat is 145* F internally.
Well, I don't have a meat thermometer so I just cooked it for 50 minutes because my oven tends to undercook things. I cooked it in a 9x13 pan lined with aluminum foil. I turned the tenderloin over a couple of times while it was cooking and used my basting brush to get the juice on top of the meat twice during cooking.

Allow the meat to rest for 10 minutes. Then cut into 2 inch pieces. Drizzle some of the juice over each piece before serving (I just used my brush to brush each side with a bit of the cooking juices on the serving platter). I was really happy with how this turned out! It was so delicious!

We finished up the gameday meal with the other half of my trifle (see recipe below). I made it right before I served it with the other half of my ingredients.

Plan B- Garlic Mashed Potatoes

So I was planning on roasting some potatoes to go along with my pork tenderloin but I got out the bag and they were soft and wrinkly. I knew I couldn't use them but I already had people over so I had to find a plan B. Then I remembered a couple of months ago when Meijer was having a sale on boxed potatoes and I bought a box of Betty Crocker garlic mashed potatoes. The box had two pouches of 4 servings so it was perfect for our group of 6. They were extremely easy to make and it was actually a much better idea than screwing around with a bunch of potatoes in the oven. They were really good and I think I will make them again when people come over!

New Year's Eve, the ditch, and Chocolate Toffee Trifle

For New Year's Eve we decided to go to my friend Alison's house which is about 20 minutes south of where we live. It was 3 couples and my friend Kacey's three year old son, Evan, who is obsessed with Superman. In fact, he has a cape that he refuses to take off and if he for some reason is not wearing a Superman shirt and you call him Superman he will say, "Ahhm Clarr Kennn" which means "I'm Clark Kent." It's pretty funny.
So anyway we played games, ate food, and got stuck in a ditch! OH YEAH! Lots of fun in the 8 or so inches of snow we got. Fortunately we were right outside of Ali's house on the way home when it happend. We waited a long time for AAA to send us a tow truck so we decided to call one of our own. By the time it all resolved it was so late and the roads were so bad that we ended up sleeping at Ali's. It worked out well because I didn't want to drive home in that junk, especially with the New Year's drunks on the road.
But anyway, before all of those dramatics we ate some delicious food. I made taco pie cups, taco dip (see below), and Chocolate Toffee Trifle. I think it is my new fav desert. I used the recipe below but I made half of it for New Year's Eve and I kept the second half of the ingredients seperate for New Year's Day. Don't assemble this dessert too far ahead of time or it could get soggy.

Chocolate Toffee Trifle
courtesy of the Food Network

Ingredients
1 box chocolate cake mix (I used Devil's Food)
1/2 cup coffee liqueur
2 cups fudge sauce
3 chocolate covered toffee bars (Heath Bars), broken into pieces
2 big containers of Cool Whip or whipped cream

Directions
Prepare the cake according to the box instructions in a 9x13 pan.
Cool throughly.
Poke the entire top of the cake with a fork and pour the coffee liqueur over the cake to soak in.
Refrigerate for at least 3 hours.
Slice the cake into 1 inch thick pieces.
Then line the bottom of a large glass bowl with a layer of cake. Pour 1/3 of the hot fudge sauce and a 1/3 of the Heath bar on top of the cake. Then top it with whipped cream. Repeat this two more times.
I used some of the chocolate sauce on the top to make it pretty.

Like I said, I only used 1/2 at a time and it made a big dessert. Enjoy!

Taco Pie Cups and Taco Dip

So I thought I would make something at Alison's that everyone would like. I know that Kacey, Ali, Chad, and I all love taco pie so I decided to make taco pie in a muffin tin to make it easier to eat at the party. It was just like the original but it was a bit of work to make the cresents do what I wanted. Also, I didn't have too much room for the layers so each cup has Taco Doritos, meat, and cheese. I couldn't do the double layers of chips and cheese but it worked out okay. Honestly, my favorite part is the cresent anyway. To make the cresent rolls the right shape I took the larger rectangles and pinched the seam and cut them into squares to put into the cup. I cooked them for 6 minutes empty, layered in the ingredients, and cooked for about 15 minutes.
I brought them in my new pyrex portable that Chad got me for Christmas. It was so handy! It turned out to be a good party food!

I also used my other pyrex portable to bring taco dip and chips to Ali's. I just used the extra taco meat from the taco pie cups. It worked out wonderfully!

Chicken Noodle Soup!

So I made my first chicken noodle soup from scratch. It was funny because I told my friend Deb about it and she asked me if I made the noodles. HA! I thought I was pretty good making my own soup instead of opening a can. Hehehe. Now that I know how easy it is I can see the point in her question. That soup was as easy as making spaghetti. So, here is my recipe for Chicken Noodle Soup

Chicken Noodle Soup
Ingredients:
1/4 cup olive oil
3 or 4 carrots chopped
3 or 4 stalks of celery or celery hearts chopped
6 - 8 cups chicken broth
1 lb chicken cut into bite sized pieces
1 lb noodles (I used Kluski)
I think you are supposed to use onion too but anyone who knows me knows that I clearly wouldn't add them! ;)

Directions
put the oil in the bottom of the skillet with the veggies over medium heat. Cook until they are a bit tender, then the stock and bring to a boil and add chicken and noodles. Cook 10 minutes. Eat.
I also made cresent rolls to go with it but I cut them in half so that they would cook through. This was so easy and so comforting with all of the snow we have been having!

Stay Tuned . . .

I have recently made my first Chicken Noodle soup (with my new food processor!) and I am currently in the process of making a marinated porkloin, chocolate toffee trifle, taco pie cups, and taco dip. I will be blogging about them soon.

Grandma's Famous Chocolate Mousse

My Grandma is 89 years old and one of the best cooks I have ever had the pleasure to meet. She always had some home cooked goodness (minus the smokey links that I pretended to like). You could always count on grandma to have some pudding or cookies or pie hiding in the house somewhere! She currently lives in an assisted living home and recently gave my sister, Mary, and I her recipes to split between the two of us. I am really looking forward to the prospect of looking through the box of edible memories. I think what I love about Grandma, besides her sense of humor, is that her cooking is totally down home. She doesn't mess around with fancy shmancy gourmet stuff, she cooks with meat, potatoes, and other "all american" ingredients.
Every year for Easter and other holidays at my parents' house Grandma would bring her famous Chocolate Mousse. More importantly she would always bring it in a beautiful glass bowl shaped like a strawberry. I LOVED that bowl, I would admire it and fawn over it. When Grandma moved to the assisted living home she gave away many of her possessions and she was sure to give me the mousse bowl.
This Thanksgiving I carried on the tradition of the Chocolate Mousse. It is rich, creamy, and frankly too easy to believe. Deb cover your eyes, you will be appalled at this recipe:

Grandma's Chocolate Mousse

Ingredients:
14 oz. sweetened condensed milk
4 oz package chocolate instant pudding POWDER ONLY(the fat free/sugar free is like 1.3 oz, it is basically the smaller box or 4 serving package)
1 cup cold water
1 large cool whip container (one size up from the small one)

Directions:
Combined condensed milk, pudding mix, and water. Beat until well blended. Chill 5 minutes.
Fold in cool whip and chill.

I know it sounds like it would be kinda gross but it tastes very good and it seems like it would have taken a lot of work. I had several people ask for the recipe at Thanksgiving, so here it is! Sorry it took so long!

Cinnamon Muffins, The Easy Way

A little girl in my class brought in some cinnamon muffins for her snack day. Let me tell you, I don't usually eat the kid's snack but the muffins looked so good that I had to try one. They were SO good. In fact, I liked them so much I wrote her mom a note asking for the recipe, I thought I would make them for Thanksgiving morning because my in-laws don't keep breakfast food at their house.
On Monday, the little girl came in to school with a box that I thought was for the food drive. Then she told me that it was for me. Upon closer inspection I saw what the box was, it was a box of Cinnamon Strusel muffin mix.

This was the recipe for the muffins she brought in! HA! I thought it was great!
I still decided to make them for Thanksgiving morning. I am not against mixes, in fact, I am all for them. I have been so busy this week getting ready for two Thanksgivings and making sure my students are doing enough Thanksgiving turkey crafts to sustain them. I was more than happy to add egg whites (for a healthier version) some oil and milk to the mix and pop it in the oven. They look and smell DELICIOUS! You should consider this mix because it tastes great!
We are leaving right after work tomorrow for our Thanksgiving whirlwind so I won't be blogging before the big holiday. So, HAPPY THANKSGIVING! Enjoy your turkey day!

Alfredo - hold the fat

I really love alfredo sauce but once I looked at a full fat recipe and I have never again ordered it at a restuarant. I also looked at the fat grams etc. of traditional alfredo sauce and I nearly passed out! So I was so happy to find a cooking light version of alfredo sauce to try.
I got the recipe from Melanie's Favorite Recipes. She got it from Cooking Light.
I am going to post this on Presto Pasta Night on Ruth's wonderful blog.

I changed the recipe a little bit to suit our tastes and because I took out the cream cheese to soften and then I forgot that I did that and thought I was out of cream cheese. No problem, I used some ricotta instead. I also halved the recipe because only two people live at my house.

Chicken Radiatore Alfredo - Hold the Fat
Serves 4

Ingredients:
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1/2% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons 1/3-less-fat cream cheese (I used ricotta)
1/2 teaspoon salt
4 cups hot cooked pasta(I used Radiatore)
1 can pre-cooked canned chicken or leftover chicken breast
1/2 cup broccoli florets, cooked

Directions
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt.
Meanwhile heat chicken on stove and heat broccoli in microwave if desired.
Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

This was quick, easy, and delicious. I loved getting the alfredo flavor without all of the fat. Honestly, between the two of us we had 1/2 tablespoon of butter, less than a cup of 1/2% milk, a bit more than 1/2 a cup of parm cheese, and a tablespoon of lowfat ricotta. Seriously, no large amounts of fat anywhere. What a great way to get the yummy taste without the extra time on the treadmill.

BBQ Pulled Pork Sandwiches

I made BBQ pulled pork sandwhiches for the football party because I knew I could make it ahead and have it in the crockpot for whenever people were hungry for it. This has been an extremely popular recipe on my What's Cooking board on The Nest, so that is where I will credit this recipe. I don't really eat BBQ sauce or much pork so I had a taste or two but I didn't eat a sandwich. Honestly, I was so full from spinach artichoke dip and soup that I couldn't have fit one in my tummy! When I had the porkloin in the crockpot with the rootbeer I couldn't believe how STINKY it was. I had two candles around it at all times because I couldn't stand the smell. It gave it a good flavor, however, when all was said and done! Also, I didn't have any idea that pork tenderloin was so expensive! Luckily, it was buy one get one free at Meijer so I threw one in the freezer. So, without further ado . .

BBQ Pulled Pork Sandwiches
Ingredients
2 lbs. Pork Tenderloin
12 oz. Rootbeer
1 18 oz. bottle BBQ sauce (Chad likes Sweet Baby Ray's)
Hamburger buns

Directions
Put pork tenderloin in crockpot.
Pour rootbeer over pork.
Set crockpot on low for 6 hours.
After 6 hours take the meat out and shred it with two forks, it was so tender that the shredding was extremely easy.
Clean out the crockpot, empty the rootbeer.
Mix shredded pork with the bottle of bbq sauce.
Cook 1 1/2 hours more in crockpot on low.
I kept mine on low for longer than that and then put it on low during the game.
Serve on hamburger buns (toast if desired).

Cheesy Potato Soup

Honestly, what is better than a crockpot full of delicious soup on a cool fall day? Oh I know, add a bunch of cheese to it!
I got this recipe from Good Eats and Sweet Treats. The original recipe called for broccoli too but I wanted Chad to eat it. As it turns out he didn't eat any anyway, so I guess I could have had some yummy broccoli in there too! I also added some bacon, because really bacon makes almost anything better! This soup was so incredibly easy that I could totally make it on a weeknight after work. I always have these ingredients at my house! Its good to know I can have this delicious soup whenever I want. MMMMMM!

Cheesy Potato Soup

Ingredients:¼ cup all-purpose flour
2 (14.5 oz) cans low sodium, fat-free chicken broth, divided
3 cups peeled, cubed potatoes (about 1.25 lbs)
2 cups broccoli florets, chopped (I omitted this)
1 small onion, chopped
1 ¼ cups 2% reduced fat milk (I used 1/2%)
1 (8 oz) block 2% reduced fat sharp cheddar cheese, shredded (I bought a 2 cup bag of shredded cheese and used about another handful from another bag. We like it cheesy)
2% reduced fat sharp cheddar cheese, shredded, for topping (optional)
chopped green onions for topping (optional)
Freshly ground pepper (to taste)
Salt (to taste)

Directions:
Whisk together flour and 1/3 cup chicken broth until smooth. **Set aside**

Combine remaining chicken broth, potatoes, broccoli and onion in a Dutch oven (or large saucepan). Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Stir in milk & 8 oz. of freshly shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Add salt & pepper to taste. Top each serving of soup with shredded cheese and green onions as desired.

I then put it in a Crockpot on warm and it was good in there for several hours!

Cheesy Spinach Artichoke Dip

Cheesy Spinach Artichoke Dip
From Kraft Food and Family Magazine
Ingredients
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT 100% Grated Parmesan Cheese
3/4 cup KRAFT Mayo Light Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/2 tsp. garlic powder
Directions
PREHEAT oven to 350°F. Mix all ingredients until well blended.
SPOON into 9-inch pie plate or quiche dish.
BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

I served mine with Tostitos Gold chips, pretzel sticks and Tostitos Scoops! YUMMY!

Delicious Cresent Chicken Bundles

In my constant cruzing of food blogs I found a yummy looking recipe from Good Eats 'n Sweet Treats
It was originally from Pilsbury and won their recipe contest. It was SO good and easy. It would have been even easier if I used canned chicken but I was a good little cook and baked my own chicken.

Cresent Chicken Bundles
taken from Savory Cresent Chicken Squares

Ingredients
2 cups cooked chicken, cubed (one could easily use the canned chicken)
3 oz. softened cream cheese (I used 1/3 less fat)
1 tbsp butter or margarine softened
Salt and Pepper
Original recipe asked for pimento and chives but we don't eat those
1 8 oz. tube of cresent rolls
1 tbsp melted butter
3/4 cup crushed croutons (I used garlic and onion flavor which probably made up for my lack of other spices)

Instructions
Preheat oven to 350*F
Mix cream cheese and butter in a bowl. Beat until smooth.
Add cooked chicken (I salted and peppered it well before baking) Mix well.
Put cresents onto cookie sheet in four rectangles. Pinch perforations to seal them closed.
Spoon 1/4 of mixture onto each rectangle.
Bring up the sides to make a bundle.



Pinch it all together at the top.
Brush with melted butter and sprinkle crushed croutons on top.
Bake at 350*F for 30 minutes.

Enjoy the deliciousness!