Chicken Crescent Roll-ups

Chicken Crescent Roll-ups

4 chicken breasts, cooked, diced
8 oz. cream cheese
4 T butter, melted
2 T milk
2 pkgs Crescent rolls
Onion Powder
Parsley
Salt
Pepper
Bread Crumbs

Mix together, chicken, cream cheese, 2 T butter, milk, onion powder, parsley, salt and pepper together. Place a spoonful onto the triangle cresent. Roll up the crescent and dip in 2 T butter and bread crumbs to coat. Bake at 400* for 20 mins.

Tunnel of Fudge Cake

1 package of fudge cake mix
2 3/4 oz instant chocolate pudding
6oz chocolate chips
8oz sour cream 1/2 C butter
4 eggs
3/4 C water

Combine butter and sour cream until soft and blended. Add all other ingredients except chocolate chips and blend well. Stir in chocolate chips. Grease and flour an angel food cake pan and bake at 350 for one hour.

Frosting

1 C milk
1/3 C flour
dash of salt
1 C sugar
1/2 C butter
1/4 C Crisco

Cook first three ingredients over low heat, stirring constantly until thick. Cool in fridge until cold. Have next three ingredients at room temp and then beat until creamy. Combine both mixtures, add 1 tsp. vanilla and beat until fluffy.

Honey Mustard Vinaigrette Salad Dressing

• 
  
• 1/4  cup  red wine vinegar
• 1-2  tablespoons  olive oil 
• 2  tablespoon  Dijon mustard
• 2  tablespoon  honey
• 1/4  teaspoon  ground pepper

Whisk ingredients together and pour on your favorite salad.

Berries on a Cloud

• 
  
• CRUST:
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• 
  
• FILLING:
• 1 8 oz. package cream cheese, softened
• 1 cup powder sugar
• 1 teaspoon vanilla extract
• 1 pint whipping cream
• 2 cups miniature marshmallows
• 
  
• TOPPING:
• 1 (21 ounce) can raspberry or cherry pie filling
• 2 cups sliced fresh strawberries
• 1 teaspoon lemon juice

In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not underbeat- could take up to 15 minutes). Spread evenly in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.

Beat cream cheese, sugar and vanilla until smooth.  Add about 1/2 cup whipping cream and continue to mix until creamy smooth.  Slowly add the remaining whipping cream and mix until thickened.  Spread filling over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon topping over each serving.

WHole Wheat Cinnamon Rolls

Instead of reposting, I am linking to the recipe I used. (Is that cheating?)
It's just a click away....

Heavenly Homemakers Whole Wheat Rolls

Enjoy!

Favorite Whole Wheat Bread

1/2 cup water (hot from tap)

1/3 cup unsweetened applesauce

3 Tbs. yeast

2 eggs

3 Tbs. lemon juice

1/2 cup honey

1/2 cup molasses

1/2 cup olive oil

3 cups water (hot from tap)

12 cups whole wheat flour

2 Tbs. salt

3 to 4 Tbs. dough enhancer

1 cup oatmeal

1/2 cup ground flaxseed

1/3 cup whole flaxseed

3/4 cup chia seeds

1/4 cup cracked wheat

1. Put the ½ cup water and the applesauce in a bowl with the yeast.

2. If you need to grind your wheat, now is the time to do it.

3. In a large bowl, beat your eggs. Add the lemon juice, olive oil, honey, molasses, and 1 cup of hot water together.

4. Measure 10 cups of flour into another bowl. Add salt, dough enhancer, flaxseed, oatmeal, chia seeds, and cracked wheat. Mix together.

5. Add the last 2 cups of hot water to the wet ingredients. Add the yeast mixture. Mix well, then start adding the dry ingredients, one spoonful at a time, adding and mixing it until the dough starts to climb the beaters.

6. Pour the rest of the flour mixture in and mix it with a spoon.

7. Flour the surface where you will be kneading the dough. Drop the dough onto the flour and knead for 7-10 minutes, adding extra flour as you need to keep it from sticking.

8. Grease your original dough bowl. Place your dough ball back in the bowl. Grease the top of the dough, also.

9. Place a clean cloth on the bowl and let in rise for about an hour. Punch it down and form your 4 loaves. Cover, and allow these loaves to rise for about 15-30 minutes, depending on how light you like your bread.

10. Bake at 350 degrees for about 30-35 minutes, depending on your oven.

11. Pull out of oven and let cool.

Note: This recipe really is for some of the best bread I have ever eaten- if you do it right. When I made this for Recipe Night, I made two loaves out of the dough that should have made 4 loaves. I also added too much flour so when I was kneading the bread, stop adding flour when the dough is barely sticking to your hands. However, if you love your bread super duper over-the-top dense, then I guess these mistakes/techniques are for you (Becky).

This recipe is

-By Lee Ann Crockett-

Cinnamon Bread

1 egg
1 C sugar
1/2 C oil
1 C buttermilk
2 C flour
1 t. baking soda

Mix together and put 1/2 of the batter into a greased loaf pan.

Mix 1/2 C Sugar and 1 T. Cinnamon

Put half of this mix on top of batter and swirl around. Add last half of batter to loaf pan, then remaining cinnamon mix on top and swirl.

350 degrees for 1 hour