Chicken Pillows (from Jessica Meyer)

Chicken Pillows

Ingredients:
3 oz cream cheese, softened
2 Tablespoons margarine, melted
2 cups chicken or turkey, cooked
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons onions, chopped
1 1/2 cans crescent roll dough
Breadcrumbs

Sauce:
1 can Cream of Chicken soup
1/2 can milk
2 Tablespoons sour cream
1/4 cup cheddar cheese, grated

Directions:
Combine cream cheese and butter and mix until smooth. Add next 4 ingredients. Mix very well. Roll out individual crescent rolls. Spoon on chicken or turkey mixture and roll up crescent rolls, tucking in edges and ends. Dip in melted butter and roll in bread crumbs. Bake at 350 for 20-25 minutes or until golden brown. Can be frozen.

To prepare sauce, heat sauce ingredients in small saucepan. Pour over cooked chicken rolls when ready to serve.

Creamy Crockpot White Chicken Chili (from Emily Bokinskie)

Creamy Crockpot White Chicken Chili

INGREDIENTS
1 lb boneless skinless chicken breasts trimmed of excess fat
1 yellow onion diced
2 cloves garlic minced
24 oz. chicken broth (low sodium)
2 15oz cans great Northern beans drained and rinsed
2 4oz cans diced green chiles (I do one hot, one mild)
1 15oz can whole kernel corn drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro chopped
4 oz reduced fat cream cheese softened
1/4 cup half and half

TOPPINGS:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese

INSTRUCTIONS

1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6. Stir well and serve with desired toppings.

Grandpa's Chocolate Cake (from Kori Richards)

Grandpa's Chocolate Cake

Ingredients:
3 cups flour
2 cups sugar
6 Tablespoons cocoa
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla
2 Tablespoons vinegar
3/4 cup oil
2 cups water

Mix well and bake in 9x13 greased pan. Bake at 350* for 25-30 minutes.


Chocolate Fudge Frosting

Ingredients:
1/2 cup butter
1/4 cup cocoa
1/4 cup milk
4 cups powdered sugar
1 teaspoon vanilla

Bring butter and cocoa to boil. Mix well. Remove from heat and add the rest of the ingredients. Mix well. Spread on warm cake.

Tomatillo Ranch Chicken (from Kristen Bruestle)

Tomatillo Ranch Chicken

Ingredients:
1 cup mayo (subbed plain Greek yogurt)
1/2 cup buttermilk (I used skim milk with lemon juice)
1 package buttermilk ranch dressing mix
2 1/2 teaspoons minced garlic
1 cup cilantro
3 tomatillos, husked and chopped
1/2 teaspoon lime juice
4 boneless skinless chicken breasts

Instructions:
1. Blend together mayo, buttermilk and next five ingredients. Pour 1 cup of dressing into a large Ziploc bag. Add chicken breasts. Seal and chill at least 30 minutes or overnight.

2. Preheat oven to 375. Discard marinade and place chicken breasts side by side in a shallow baking dish. Bake 20-25 minutes until chicken is cooked through. Top with additional dressing and serve with rice (I use cauliflower rice) if desired. Enjoy!

(Recipe from La Creme De La Creme)

*I subbed the mayo with plain Greek yogurt and it totally tasted the same, if not better! I serve it with cauliflower rice or steamed broccoli without rice. Super quick and easy to make and it tastes delicious!

Come Follow Me Quotes to Share

If you are interested in sharing the Come Follow Me quotes with family members, you are welcome to make copies of our original document.   These are formatted to copy onto different colors of card stock so that each week you can see a new color.


Click here for a pdf file for easy printing.

Christmas French Chocolate Beverage (from Aubrey Claybrook)

Christmas French Chocolate Beverage

-5 TBSP cocoa

-1/4 to 1.2 cup water

-3/4 cup sugar

-dash of salt

-1/2 cup heavy whipping cream

Directions: Cook cocoa and water slowly until thick (2-5 min on low-med heat.) Stir constantly. Add salt and sugar. Cook @5 min stirring until sugar is completely dissolved and syrup thickens. Cool completely.

Pour whipping cream into bowl and whip until light and fluffy. Fold cooled chocolate syrup into whipping cream and store in fridge.

To drink: Warm up 1 cup of hot milk and add a large heaping spoonful of creamy chocolate to milk. Stir and enjoy!

Cranberry Jello Salad (from Callie Hamblin)

Cranberry Jello Salad

Cranberry Layer:

2 envelopes unflavored gelatin

3/4 c sugar

1 1/2 c boiling water

1 1/2 c chopped fresh cranberries (small bag)

1 c ginger ale, chilled

Dissolve sugar and gelatin in boiling water, then add cranberries and ginger ale. Put in fridge to soft set.

Creamy Layer:

3 envelopes unflavored gelatin

6 Tbs sugar

1 1 / 4 c boiling water

2 c sour cream

2 1/2 c lime sherbet, softened

1 1/2 c chopped walnuts

Dissolve sugar and gelatin in boiling water, mix in sour cream, sherbet, and walnuts. Pour over cranberry layer quickly before it sets. Return to fridge.