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It’s always nice to share your favorite recipes. These were given to me by my granddaughter, and I think you will agree that they are the best. – Pat
2 cans Pillsbury butter crescent rolls
2 (8 oz) packages cream cheese (room temperature)
1-1/2 cup sugar
1 teaspoon vanilla
1 stick butter (melted)
1 teaspoon cinnamon
Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 teaspoon vanilla. Spread the mixture over the top of the dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the remaining 1⁄2 cup of sugar and 1 teaspoon of cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, cut and enjoy!
Mashed Potato Patties
1 full packet of instant mashed potatoes (follow directions on the box)
2/3 cup Colby Jack cheese, grated
1-1/2 cups Panko breadcrumbs
1 large egg
2 tablespoons chives, chopped
In a large bowl mix all ingredients until everything is uniformly incorporated. Using your hands scoop out generous portions of the potato mixture, and shape it into patties. Grease a pan and put it on the stove over medium/high heat. Cook mashed potato patties 3-4 at a time, about 1-2 minutes on each side. Serve warm with sour cream and bacon bits.
Chicken Crescent Roll Casserole
2 (8 oz) cans Reduced Fat Pillsbury refrigerated crescent dinner rolls
1 (10 3/4 oz) can 98 percent fat free cream of chicken soup, undiluted
3⁄4 cup grated cheddar cheese or Swiss cheese (or any cheese of choice)
1⁄2 cup milk
4 ounces cream cheese (very soft)
2 tablespoons butter (very soft but not melted)
1/2 to 1 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2 to 3/4 cup finely grated cheddar cheese
1⁄2 tsp seasoning salt
1⁄2 tsp ground black pepper (or to taste)
2 tbsp. milk
1 to 2 cups grated cheddar cheese (for topping)
Set oven to 350°F. Spray a 9 x 13 dish with cooking spray. Mix together milk, 3⁄4 cup cheese and undiluted chicken soup (can season with black pepper if desired).
For the filling: (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.
• To unclog a drain, try using a cup of salt mixed with a cup of baking soda (no liquid). Pour the dry solution into the drain followed by a pot of boiling water.
• A potato will bake faster if the skin is oiled rather than being wrapped in tin foil.