Chicken in a pocket

If I ever lose this recipe my children will disown me, so I thought that I would put it here to keep it safe.

8 oz cream cheese
1/4 c butter melted
4 cups cooked cubed chicken
1/2 t salt
1/4 t pepper
1/2 c milk
1 bunch green onions chopped
 crescent rolls

Blend cream cheese and butter.  Add chicken, salt, pepper, milk and onion.  Make squares of crescent rolls and fill with mixture.  Pinch edges closed.  Bake at 350 degrees for 20-25 min.

Peach Sorbet with Marshmallow Creme

Fluffy Peach Sorbet

• 1 29-oz. can peaches in juice, drained
• 1 tsp. lemon juice
• 1 7 1/2-oz. jar Marshmallow Fluff

In a blender or food processor, combine peaches and lemon
juice until fairly smooth but some chunks of fruit remain. Whirl in Fluff until blended. Pour into an ice cream maker and freeze as manufacturer directs. Or, pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm. Makes 1 1/2 cups.