CHICKEN CROISSANTS
My family also calls this Chimento Chicken b/c our old friends the Chimentos loved it…I think Chimento Chicken has a nice ring to it Also note, this is another recipe from my mom…so all amounts are guesses. Don’t you love it?
- Cream Cheese (1 package)
- Mushrooms (1 package, diced)
- Onion (as much as you like…I use about 1/4 of an onion)
- Cooked Chicken Breast (2 breasts?)
- Pillsbury Crescent Rolls OR Frozen Filo Dough
- Gravy topping – you can use cream of chicken soup or make chicken gravy with broth and thickening

Cook the chicken breast however you want (boil, pressure cooker, microwave). Chop up and sautee the mushrooms and onions. Mix chicken, mushrooms and onions into the cream
cheese. This is your filling. Here are the directions for each type of “crescent”:

Pillsbury Crescent Rolls: Put a blob of filling on the triangle of dough and roll the dough around the filling – cook for as long as directed on the package for the rolls.

Phyllo: Follow the directions on the package for phyllo.

Phyllo is SUPER yummy, but the crescent rolls are yummy too – crescent rolls are MUCH easier.

Top with gravy and enjoy!

PUFFED OVEN PANCAKES (aka German Pancakes)
From Better Homes & Gardens New Cook Book
- 2 T butter
- 3 eggs
- 1/2 C milk
- 1/2 C flour
- 1/4 t. salt

Preheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)…heat in oven 3-5 minutes, til butter melted.

Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!

MINI MOLTEN CHOCOLATE CAKES
Better Homes & Gardens New Baking Book
INGREDIENTS:
3/4 C butter
6 oz. semisweet chocolate, chopped
Granulated sugar
3 eggs
3 egg yolks
1/3 C sifted powdered sugar
1 1/2 t. vanilla
1/4 C flour
2 T unsweetened cocoa powder

DIRECTIONS:
1. In heavy saucepan, combine butter and chopped chocolate; melt over low heat, stirring constantly. Remove from heat; cool. Grease six 1-cup souffle dishes/ramekins or 6-oz custard cups. Coat with granulated sugar.

2. Beat eggs, egg yolks, powdered sugar and vanilla with an electric mixer on high speed about 5 mins or until thick and pale yellow. Beat in chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until blended. Spoon into prepared dishes.

3. Bake in a 400 degree oven 12-14 mins or until cakes rise slightly and feel firm at edges and softer in the center when pressed gently. Cool in dishes 5 mins. invert with pot holders onto plates. Cool 15 mins before serving. Can sprinkle with sifted powdered sugar and top with spiral garnishes and raspberries.

BAKED STUFFING-COATED CHICKEN
From Pat, my mother-in-law
This isn’t even really a recipe – it’s that easy. Just coat your chicken breasts in Cream of Chicken or Cream of Mushroom soup, then coat that in some prepared stuffing (like Stove Top). Bake in 350 oven until the chicken is done. That’s it. Cate GOBBLES it up. You can even do chicken breasts still on the bone, but I usually do boneless/skinless – easier to eat.

DEBBIE’S EASY CROCK POT CHICKEN
From Debbie Blomquist, my aunt
- 6 boneless skinless chicken breasts
- 3 cans cream soup (2 chicken, 1 celery is good)
- 6 oz cream cheese softened
- 1 pkg Good Season Italian Dressing

Place chicken breasts in bottom of crock pot. Blend soups, cream and cheese. Add italian dressing mix. Pour over chicken breasts. Cook for 8 hours on low or 3 1/2 on high. Serve with white rice. Sauce may also be spooned over rice as a gravy.

Tostada Goop
From Barbara Tanner, my aunt
- 1 can cream chicken soup
- 1 can chili peppers
- 1 chopped onion (I do less than a 1 whole onion)
- 1 can chopped tomatoes
- 1 can black beans (just long enough to heat)
- six (or so) boneless skinless chicken breasts (can cut into chunks now or cook whole then shred it up later, which is what I usually do)

cook in a crock pot on low forever. add beans at the end.

Rosemary Chicken with Artichokes & White Beans
From Jennifer Schulte
- 4-6 chicken breasts, boneless and skinless
- 1 1/2 tsp dried rosemary
- 1/2 tsp each salt and pepper (I use Kosher salt, it’s saltier!)
- 2 Tblsp olive oil
- 1 14 oz can, diced tomatoes
- 1 14 oz can, white beans drained (I use ‘great Northern beans’ from Bush’s)
- 1 14 oz can, artichoke hearts (quartered if you can find them, if not just drain & roughly chop up whole ones into quarters)
- 1/4 cup chopped Kalamata olives

Mix the spices together and sprinkle on one side of the chicken breasts. Heat the oil in large skillet to med high (I use a sauce pan, higher sides), add chicken seasoned side down and brown (3-4 min). Turn over chicken and add tomatoes, beans and artichokes, cook 5 min. Reduce heat and stir in olives, cook another 5 min or until chicken is done through and sauce thickens a little.

Serving = 1 breast + 1/2 cup or so of the chunky sauce! I serve this with brown rice, cooked in chicken broth.

BLUEBERRY MUFFINS
From: Mary/Grammy McCarthy
These are the best… and when you don’t have blueberries, mini chocolate chips work.

• 1 1/2 C flour
• 1/2 C sugar
• 2 t. baking powder
• small 1/2 t. salt
• 4 T butter
• 1 Egg
• 1/2 C milk
• 1 C blueberries

Mix dry ingredients together. Work in the butter. Add egg and milk, which have been whisked together. Carefully fold in blueberries. Sprinkle tops with sugar. Bake 400 degrees for 20-25 mins.

GRANDMA BLOMQUIST’S BROWNIES
1 square butter
2 squares baking chocolate (equiv: 6 T cocoa and 2 T butter)
2 T karo syrup
1 C sugar
2 well beaten eggs
1/2 t. baking powder
1 t. vanilla
1/4 t. salt
1 C flour

Melt butter, chocolate, karo. Add sugar. Add eggs. Add dry ingredients. Bake 350 degrees for ~ 25 mins in 8X8 pan

CHOCOLATE BREAD PUDDING
From Cuisine at Home magazine (DELICIOUS RECIPE! YOU GOTTA TRY!)

Melt:
2 C semisweet chocolate chips (12 oz)
1 C brown sugar
1 stick unsalted butter, cubed

Whisk together; Pour over:
2 C whole or 2% milk
3 eggs
2 T vanilla extract
2 t instant espresso powder
1/2 t. salt
13 slices Texas toast, staled and cut into 1″ cubes (1 lb)

Fold in:
Chocolate mixture

Preheat oven to 350; coat a 9″ springform pan with 1 T unsalted butter. Melt chocolate chips, sugar and butter in saucepan over low heat. Stir frequently until chips are smooth, about 8 mins. Whisk milk, eggs, vanilla, espresso and salt together and pour over bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose its shape. Fold the melted chocolate into the bread mixture, then transfer to prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 mins, remove the sides of the pan and slice.

BROWNIE CUPCAKES
From Martha Stewart via Lindsey Johnson
MAKES 12
- 6 Tbsp. unsalted butter
- 1 (11 oz.) package semi-sweet chocolate chips–Trader Joe’s is best
- 3 large eggs
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/8 tsp. baking soda
- 1/4-1/2 tsp. salt (optional, but I think it needs it)
- 1 cup coarsely chopped nuts (walnuts, or pecans)
- Chocolate frosting (totally optional)

1. Preheat oven to 350 degrees. Line a 12 count muffin tin with cupcake liners. Spray well with non-stick cooking spray. Set aside.

2. In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside. (You can use the microwave, but be VERY careful not to burn the chocolate. Check it after every 30 seconds to a minute and on 50% power.)

3. In a large mixing bowl, whisk eggs and sugar together until well combined. Add the flour, cocoa, baking soda, and salt. Stir in the melted butter/chocolate mixture. Stir in remaining 3 ounces of chocolate and nuts.

4. Using a 2 oz. ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan and continue to cool on a wire rack.

5. Frost the cupcakes with a generous amount of chocolate frosting. (They are really rich and don’t really need the frosting, but hey–do what YOU like.)

CAROLYN’S CHOCOLATE CHIP COOKIES
From Martha Stewart via Lindsey Johnson
MAKES 30
- 2 cups plus 2 Tbsp. all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1 cup (2 sticks) butter
- 1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
- ½ cup granulated white sugar
- 1 large whole egg
- 1 large egg yolk
- ½ Tbsp. pure vanilla extract
- 1 ½ cups semisweet chocolate chips
- 1 cup toasted walnuts, broken into large pieces (optional)

1. In a large bowl, whisk together flour, baking soda, and salt; set aside.

2. Melt butter in microwave on 50% power in a large, microwave safe mixing bowl. Whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain. (The original recipe directions say to melt the butter on the stove, so do you can also do it that way if you would rather.)

3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.

4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3″ apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.

image of ‘carolyn’s chocolate chip cookies’ courtesy of lindsey johnson

Sausage, Pepper & Onion Sandwiches
From Jane Maynard, This Week for Dinner

I don’t know if we can even consider this a recipe, but here’s what I do. I usually buy chicken sausages at Trader Joe’s…I like to use either Italian or pepper/onion flavored because it’s the right kind of flavor. I saute sliced onions and sliced bell peppers (not green ones, usually red) in olive oil. I then slice the sausages down the center and in half so they cook faster and are easier to eat on the bread, throw them in with the onions & pepper and cook until hot. Serve on a good bulkie roll/kaiser roll/sub roll with some mustard. That’s it. Easy peasy. Seriously good, though…last time we had these Nate and I both really enjoyed it.

FRUIT DIP
8 oz cream cheese, softened at room temp
1 jar marshmallow fluff
Juice from 1 orange

Blend it all together – it is the BEST fruit dip out there. Also, I’ve used lime juice as well – which gives it a nice tangy taste!

SWEET CHEX MIX
- 1 small box Rice Chex
- 2 C coconut
- 1 C sliced almonds
- 1 C karo
- 1 C sugar
- 1 1/2 C butter
- Dash salt
- 1/2 t. baking soda
- 1 t. vanilla

Cook sugar, karo, salt and butter in microwave 5 minutes. Stir and cook 2 more minutes (watch out – it’s HOT). Add vanilla and soda then pour mixture over remaining dry ingredients.

DEEP DARK CHOCOLATE CAKE
From Mary “Grammy” McCarthy
- 1 pkg devils food cake mix (no pudding added)
- 4 eggs
- 1 C sour cream
- 3/4 C water
- 1/4 C vegetable oil
- 1 pkg instant chocolate pudding
- 1 pkg (6 oz) chocolate chips (mini are good)

Dump all ingredients except the chips into a big bowl and mix thoroughly. Stir in chips and pour into a well-greased bundt pan (the kind with ripply edges). Bake 350 45-60 minutes. Cool 20 minutes and turn out of pan. When really cool, wrap in foil to keep it moist. Serves about 124 people.

MEXICAN WEDDING COOKIES
From Nicki Burnett
- 1 Cup butter
- 1/2 Cup confectioners sugar
- 1 tsp vanilla
- 2 Cups Flour
- 1/4 tsp salt

Cream the butter and confectioners sugar. Add the vanilla and mix. Add 2 Cups flour with 1/4 tsp salt (salt optional if using salted butter). Mix together and chill 15 minutes. Make small balls and place on ungreased baking sheet. Bake 10 minutes and the roll in powdered sugar while hot (not warm – this can be hard on the fingers but it is worth it!)

CHOCOLATE SWIRLS
From WHO KNOWS?!?! Some chocolate cream cheese genius, I suppose.
- 1/2 C sugar
- 1/2 C packed brown sugar
- 1/2 C butter, softened
- 3 oz cream cheese, softened
- 1 egg
- 1 t. vanilla
- 2 C all purpose flour
- 1/2 t baking powder
- 1/4 t. salt
- 1 C semisweet chocolate ships, melted and slightly cooled

Heat oven to 350F. In large mixing bowl combine sugars, butter, cream cheese, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. (do not overmix)

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10-12 mins, or until edges are light golden brown. Cool completly before storing.

CHOCOLATE RASPBERRY CHEESECAKE
My friend Barbara found this recipe online somewhere…

Crust:
- 9-oz package of chocolate wafer cookies
- 3 T butter, melted

Filling:
- 12 oz semi-sweet chocolate chips
- 1 C heavy cream
- 3/4 C raspberry jam
- 2 8-oz packages cream cheese, softened
- 1 C sugar
- 4 eggs
- 1 t vanilla

1. To make crust: Place cookies in a food processor and grind into powder. Mix with butter and press into the bottom and up sides of 9-ince sprinform pan. Refrigerate crust while making the filling.

2. To make the filling: Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 4 mins or until smooth, stirring every minute. Mix in the raspberry jam and stir until dissolved. Let mixture cool for 10 mins.

3. Combine cream cheese and sugar until smooth. Add the eggs, one at a time, mixing wella fter each egg. Add vanilla and chocolate-raspberyr mixture. blend well.

4. Pour mixture into springorm pan and bake at 325 for 1 1/2 hours or until cake is set.

5 Allow to cool in an open oven for an hour. Remove from oven and place on wire rack until completely cool. Refregerate for at least 6 hours before serving.

PUMPKIN COFFEE CAKE
All Recipes via Karen Stadelmeier

TOPPING INGREDIENTS:
- 1/4 cup packed brown sugar
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter or margarine
- 1/2 cup chopped pecans

CAKE INGREDIENTS:
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1/2 cup canned or cooked pumpkin
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt

DIRECTIONS:
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

KAREN’S NOTES:
I used a mixture of cloves, cinnamon, ginger and nutmeg for the pumpkin spice and skipped the nuts for you . I also used one pan instead of two and I think the thickness was perfect.