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.

Cream Cheese Cranberry Muffins

• Prep: 15 min. Bake: 20 min./batch
• Yield: 24 Servings

15 20 35

Ingredients

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups sugar
• 4 eggs
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen cranberries
• 1/2 cup chopped pecans
• DRIZZLE:
• 2 cups confectioners' sugar
• 3 tablespoons 2% milk

Directions

• In a large bowl, cream the butter, cream cheese, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
• If desired, combine the glaze ingredients; drizzle over warm muffins. Serve warm. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 105 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 113 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein. 

Originally published as Cream Cheese Cranberry Muffins in Taste of Home December/January 2007, p10 

These are really good.  I didn't make the glaze, and I don't think that they need it.

Raspberry Pretzel Salad

http://iheartnaptime.blogspot.com/2011/01/raspberry-pretzel-salad.html

Raspberry Pretzel Salad

Ingredients:

Layer 1-

2 cups of pretzels (crushed)

1 1/2 cubes of butter or margarine melted

3 T sugar

Combine crushed pretzels, butter and sugar. Bake and 400 for 10 min. Refrigerate for 2 hours.

Layer 2-

8 oz. cream cheese (softened)

8 oz. cool whip (softened)

3/4 cups of sugar

Cream together cream cheese, cool whip and sugar. Pour on top of Pretzels and refrigerate for 1 1/2 hours.

Layer 3-

1 pkg Raspberry Jell-O (Lg box)

2 cups of boiling water

1/4 cup of cold water

2 packages of frozen raspberries (or mixed berries)

Mix together Jell-O and water. Pour into large bowl and mix in the raspberries. Pour on top of cream cheese mixture and refrigerate until Jell-O is set.

Creme Brulee Cheesecake Bars!

This is for Sarah who love Creme Brulee and Kristi who loves anything with cream cheese.  These look so yummy!  I hope I can find some sugar cookie mix!

 Bet You Can't Eat Just One!

Try crushing the toffee bits in a zip-top bag with a rolling pin.  Sprinkle them on top of the bars and slip under the broiler, watching carefully so you only caramelize the toffee bits, creating a true crunchy creme brulee crust on top!  A 9x13" pan yields 36 bars.

Try to eat just one....they are heavenly!

Crème Brûlée Cheesecake Bars from Betty Crocker

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Makes 36 bars

http://www.singingwithbirds.com/2010/09/bet-you-cant-eat-just-one.html 

Strawberry Chocolate Cheesecake

Strawberrylicious Chocolate Cheesecake


Preheat oven to 350*

Crust
2 cups crushed oreos(with filling)
2 tbsp. butter, melted
Mix both and press into 10-inch springform pan. Set aside.

Choc Layer
1 - 8 oz pkg. cream cheese, softened
1 1/2 c. semisweet choc chips
2 tbsp. milk
1/2 tsp. vanilla
2 eggs
In saucepan stir choc over low heat until melted and smooth. Remove from heat. Cube cream cheese and add to choc. Stir until combined. Stir in milk and vanilla until smooth. Add 2 lightly beaten eggs and stir. Spread over prepared crust. Set aside and work on vanilla layer.

Vanilla Layer
2-8 oz. pkgs. cream cheese, softened
1 c. sugar
1 c. sour cream
2 eggs
1 tbsp. vanilla
Beat cream cheese until smooth. Blend in sugar and sour cream. Add eggs and vanilla and mix until smooth. Very carefully spoon over choc layer and smooth top with a spatula. Bake 40 minutes or until top is set when slightly shaken. Cool completely on rack. Do not run a knife around the edge of the pan. Cover. Chill at least 4 hours. Top with strawberry layer.

Strawberry Layer
3-4 c. sliced strawberries
1 1/2 c. water
3/4 c. sugar
2 tbsp. cornstarch
1 (3 oz.) strawberry jello
Mix water, sugar, and cornstarch. Cook over med. heat until it comes to a boil. Boil 2 min. Lower heat and add jello. Stir until dissolved. Set aside to cool. Place strawberries on top of cheesecake. Pour cooled jello over strawberries. Refrigerate until set.

Sew Many Ways...: Chocolate and Cream Cheese Together...Nothing Bett...

Sew Many Ways...: Chocolate and Cream Cheese Together...Nothing Bett...

Chocolate Cream Cheese Cupcakes

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Makes 24 cupcakes

• one package Devils Food Cake mix and the ingredients to make it
• 1 eight ounce package of cream cheese, softened
• 1/3 cup sugar
• 1 egg
• pinch of salt
• 1 cup chocolate chips

Prepare chocolate cake mix according to the directions on the box. Line cupcake pan with cupcake papers. Fill each cupcake paper 2/3 full with batter. Set pans aside.
In a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and pinch of salt and beat until mixed. Stir in chocolate chips.
Add one heaping teaspoon of cream cheese mixture to each of the unbaked cupcakes .
Bake at 350* F for 25 minutes. Cool in pan for 10 minutes and then transfer to cooling rack. Eat warm or cold.