Delicious savory cream cheese-chicken mixture rolled into crescent rolls then baked, to blend the flavors even further the cream cheese mixture may be made a day in advance it will however need to be softened just slightly before placing on the crescent rolls, one can of jumbo crescent rolls may be used instead of the regular size

Yield 8 (16 rolls)

Ingredients:

4 ounces cream cheese, very soft

1/4 cup butter, very soft

3 tablespoons mayonnaise

small pinch dried Italian seasoning, optional (rubbed between fingers to release flavors)

1 garlic clove, minced or 1/2 to 1 teaspoon garlic powder

1/2 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

1/3 cup finely chopped onion (can use 1 green onion, finely chopped)

2 large chicken breasts, cooked and finely chopped

1/2 to 3/4 cup finely grated cheddar cheese

2 (8-ounce) cans refrigerated crescent rolls

melted butter

Parmesan cheese

Instructions:

Preheat oven to 350 degrees F.

Lightly grease a large baking sheet

In a large bowl combine cream cheese with soft butter,  mayonnaise, Italian seasoning, garlic, seasoned salt and black pepper; mix until smooth and well combined.

Mix in onion, chopped chicken and shredded cheddar cheese.

Season with more salt and pepper if needed (if the mixture is very dry then mix in more mayonnaise).

At this point you may cover and refrigerate for 24-48 hours, the mixture will need to be slightly softened before using.

Unroll both cans of crescent roll dough and separate into triangles.

Spoon a heaping tablespoon of the cream cheese mixture onto the center of each crescent triangle placing onto the wide end.

Bring edges up towards the center around the cream cheese mixture and pinch to seal then roll up.

Transfer to baking sheet.

Brush each bundle with melted butter then sprinkle Parmesan cheese over the top.

Bake for 20-25 minutes or until golden brown.

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Taken from my “Favorites” file!

This makes two of the most delicious moist apple loaves and you can also bake them in mini loaf pans, fresh blueberries may be replaced for the chopped apples..instead of chopping the apples they may be coarsely grated into the flour mixture..

The loaves may be drizzled with a vanilla glaze if desired, to make glaze mix 1 cup confectioners sugar with 1 tablespoon light cream or milk and 1 teaspoon vanilla until smooth then drizzle over the tops of the cooled loaves

Yield two (9 x 5-inch) loaf cakes

Ingredients:

3 large eggs

2 cup sugar (can use half white sugar and brown sugar)

1 cup vegetable oil (can use canola oil)

1 tablespoon vanilla or maple extract

2 cups applesauce (sweetened or unsweetened)

1/2 cup sour cream

3 cups all-purpose flour

2 teaspoons cinnamon

1/4 teaspoon nutmeg (can use more)

1 teaspoon baking soda

1/4 teaspoon baking powder

2 large apples, peeled cored and chopped

3/4 cup chopped walnuts or raisins, optional

Instructions:

Preheat oven to 350 degrees F.

Grease and flour two 9 x 5-inch loaf pans.

In a large bowl beat eggs with sugar, oil and vanilla or maple extract for about 3 minutes.

Beat in applesauce and sour cream until blended and combined..

In another bowl combine flour with cinnamon, nutmeg,  baking powder and baking soda (if you are grated the apples then add them into the flour mixture).

Add the flour mixture to the wet mixture beating on low speed until just blended.

Mix in apples and nuts.

Divide the batter between the two loaf pans.

Bake for about 75 minutes or until loaves test done.

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A rich moist chocolate cake with a delicious cream cheese coconut filling then topped with chocolate glaze

See my Pan Release recipe for greasing the pan

Yield 12-14

Ingredients:

CAKE:

2-1/3 cups sugar, divided

1 cup cooking oil (such as vegetable or canola oil)

2 large eggs

3 teaspoons vanilla, divided

3 cups all-purpose flour

3/4 cup unsweetened baking cocoa, sifted

2 teaspoons baking powder

2 teaspoons baking soda

1-1/2 teaspoon salt

1 cup very strong brewed coffee, cooled (or dissolve 2 teaspoons of instant coffee granules in 1 cup very hot water then cooled)

1 cup buttermilk

1/2 cup chopped nuts (walnuts or pecans)

1 (8-ounce) package cream cheese, softened

1 large egg

1/2 cup sweetened flaked coconut

1 cup semi- sweet chocolate chips

CHOCOLATE GLAZE:

2 tablespoons melted butter

1 cup confectioners sugar, sifted

3 tablespoon unsweetened cocoa powder, sifted

1-3 tablespoons hot water

2 teaspoons vanilla

Instructions:———————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Generously grease a 12-cup bundt pan.

For cake; in a large bowl beat 2 cups sugar with oil,  eggs and 2 teaspoon vanilla on high speed of an electric mixer for 2 minutes.

In a bowl sift he flour with cocoa powder, baking powder, baking soda and salt.

In another small bowl combine the coffee with buttermilk.

Add the flour mixture and the coffee mixture to the egg mixture then beat at medium speed for about 3 minutes.

Stir in 1/2 cup nuts.

Pour half the batter into prepared bundt pan.

In a medium bowl beat the cream cheese with 1/3 cup sugar, 1 egg and 1 teaspoon vanilla until smooth and well combined; mix in coconut and chocolate chips.

Spoon the cream cheese mixture over the cake batter in the pan leaving about a 1/2-inch border around the center and the edge of the pan.

Top with remaining cake batter.

Bake in preheated oven for about 1 hour or until the cake tests done.

Cool in pan for 15 minutes then remove to a wire rack to cool completely.

To make the glaze; in a medium bowl combine all glaze ingredients together until smooth and combine adding in water if necessary to achieve desired consistancy for glazing.

Drizzle over cooled cake

This has a top and bottom layer of the most delicious crumb crust and not to mention it takes not even 10 minutes to put together…your going to love the ease and the taste of this dessert, it’s a must served warm with vanilla ice cream, using the best apple pie filling will only add to the flavor!

You could make this using only one can of pie filling I like lots of filling so I use two cans…try this using blueberry or peach pie filling instead of the apple

Yield 8

INGREDIENTS:

2 (21-ounce) cans apple pie filling

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup brown sugar, packed

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 to 1-1/2 teaspoons cinnamon

1/2 cup melted butter

INSTRUCTIONS:—————————————————-

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease an 8 x 8-inch baking pan (can use an 11 x 7-inch pan the crisp will not be as high).

In a large bowl combine the oats with flour, brown sugar, baking powder, baking soda and cinnamon.

Add in melted butter and stir until we combined (I start with a wooden spoon and finish mixing with my hands, the mixture should be fairly crumbly).

Sprinkle a little more than half into the baking pan then lightly press down using your hands (do not pack down too firmly).

Spread both cans of pie filling over the crust.

Sprinkle the top with remaining oat mixture (if using an 8 x 8-inch pan your pan will be quite full).

Bake uncovered for about 35 minutes or until bubbly.

You will also find this recipe on www.recipezazz.com

Depending on how sweet you want the sauce you may adjust the honey and brown sugar, if you are in a hurry you may omit browning the chicken however it really adds flavor and reduces cooking time..

Previously frozen then thawed chicken holds in lots of moisture that will cause your sauce/glaze to become watery it is strongly suggested to use fresh chicken to make this or hand squeeze out as much excess moisture from the thawed chicken

Servings 4-6

INGREDIENTS:

1 whole chicken, cut into pieces (or use chicken pieces of choice)

fresh ground black pepper (do not season the chicken with any salt!)

oil for browning

Glaze:

4 tablespoon vegetable oil (or as needed)

1 medium onion, chopped

4 garlic cloves, finely chopped (garlic lovers can use more)

1/4 to 1/2 teaspoon crushed chili flakes, or adjust to suit heat level

1/2 cup low-sodium soy sauce (use only low-sodium)

1/4 cup water (if you prefer a more intense soy sauce flavor then omit the water and use 3/4 cup soy sauce)

2 tablespoons cornstarch (for an extra thick glaze increase 1 teaspoon)

1 teaspoon ginger powder

1/2 to 1 teaspoon sesame oil, optional

1/2 cup honey

1/2 cup light brown sugar, packed

1/4 cup ketchup

1/4 cup mild chili sauce (such as Heinz chili sauce)

INSTRUCTIONS:————————————————-

Preheat oven to 400 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking pan.

If you are using previously frozen then thawed chicken squeeze out all the excess moisture using your hands then pat dry with paper towels, if using fresh then just pat dry.

For the glaze; in a bowl whisk the soy sauce and water with cornstarch, ginger and sesame oil (if using) until smooth; add in honey, brown sugar, ketchup and chili sauce then whisk/mix until well combined (taste the sauce and if you prefer a sweeter flavor then add in more honey or brown sugar).

In a small saucepan heat 1/4 cup oil over medium-high heat.

Add in onion and cook until softened (about 3 minutes).

Add in garlic and cook stirring for 2 minutes.

Add in the soy sauce mixture; bring to a simmer mixing constantly then cook until bubbly and thickened (the mixture will be fairly thick) set aside.

Heat oil in a skillet over medium (use enough oil to coat the bottom of your skillet).

Season the chicken lightly with fresh ground black pepper then brown on both sides (about 3 minutes per side) transfer to baking pan.

Pour the prepared sauce over the chicken then turn the chicken pieces to coat in the sauce (make certain that the chicken is skin side up before cooking).

Bake uncovered for about 45-50 minutes or until the chicken is tender and cooked through, basting with the glaze about halfway through cooking.

Serve with cooked rice.

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These makes a wonderful addition to a buffet table and will be enjoyed by everyone! plan ahead the tortilla rolls must be chilled for at least 2 hours before slicing…

Serve the pinwheels with salsa

Yield about 4-1/2 dozen pinwheels

INGREDIENTS:

1 (8-ounce) package cream cheese, softened

1 tablespoons taco seasoning mix (or to taste)

1/2 teaspoon garlic powder

1 (16-ounce) can refried beans

8 (10-inch) flour tortillas (make certain the tortillas are at room temperature for easy rolling)

3 cups shredded head lettuce

2 large Roma tomatoes, finely chopped

2 (4-ounce) cans chopped green chilies

1 cup finely chopped black or green olives (or can use half each)

INSTRUCTIONS:——————————————————-

In a medium bowl combine the soft cream cheese with taco seasoning and garlic powder until well blended.

Stir in the refried beans until thoroughly combined.

Spread about 3-4 tablespoons over each tortilla.

Layer the shredded lettuce, tomatoes, chilies and olives down the center of each tortilla.

Roll up as tightly as possible to about 2-inches in diameter.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 2 hours.

Slice each rolled tortilla into about 1-inch slices (at this point you may place on a platter cover with plastic wrap then refrigerate until ready to serve).

This takes little time to put together but big on flavor!… I also like to add in some chopped jalapeno pepper this is pretty much a blank canvass for whatever else you want to add in

Servings 4-6

INGREDIENTS:

1 (10-3/4 ounce) can condensed cream of celery soup, undiluted

1 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

1 cup sour cream

1 (4-ounce) can green chilies

2 cups shredded cheddar cheese, divided

1-1/2 cups uncooked instant rice (such as Minute Rice)

salt, optional and to taste

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a 1-1/2-quart baking dish.

In a large bowl combine the condensed soup with next 4 ingredients mixing until smooth.

Mix in 1 cup shredded cheddar cheese then the instant rice.

Transfer to baking dish.

Bake in a preheated oven for 22-25 minutes or until rice is desired tenderness.

Sprinkle remaining 1 cup shredded cheddar cheese on top and allow to melt.