Crunchy Choco-Caramel-Corn {from Lynnie}

(If you like crunchy caramel corn, you could increase the sauce a teeny bit and stop after step 3. I personally prefer mom's amazing gooey caramel corn, but for crunchy, this recipe is pretty tasty and would be good with  just the popcorn.)

4 cups popped kettle corn

1/4 c brown sugar

2 tbsp butter

1 tbsp corn syrup

1/8 tsp baking soda

¾ c mini marshmallows

¾ c m&ms

¼ c chocolate chips

¼  c butterscotch chips

¼ c creamy peanut butter

1.       Pour measured popcorn into large microwaveable bowl.

2.       Line cookie sheet with waxed paper

3.       In small microwaveable bowl, microwave brown sugar, butter, and corn syrup uncovered on high for 45 seconds, stir, and cook for 1 more minute. Stir in baking soda until dissolved. Pour over popcorn, stirring until evenly coated. Microwave on high for 45 seconds, stir, microwave 45 seconds, stir, microwave 45 seconds, stir. Spread on cookie sheet. Cool. Break into bite-sized pieces.

4.       Sprinkle marshmallows and m&ms over popcorn.

5.       In small microwaveable bowl, microwave chocolate and butterscotch chips for 50 seconds. Stir. Microwave for 30 seconds. Stir. If close to being melted, add pb and microwave another 20-30 seconds. Stir. Continue to heat if needed, until chips and pb and completed melted and mixed well. Drizzle over popcorn.

6.       Chill in fridge until set.

7.       Break apart and store in tightly covered container.

Smoky Mac & Cheese {from Lynnie}

3 cups uncooked shell pasta

2 ¼ c whipping cream

1 ½ tsp Dijon mustard

½ tsp ground red pepper (cayenne)

¾ tsp course (kosher or sea) salt

2 cups shredded cheese

½ c shredded cheese

¾ lb ground sausage, cooked and drained

¾ c diced onions and green peppers, sauteed

1 or 1 ½ cans diced tomatoes, drained

¼ c sliced green onions

½ c grated parmesan

½c bread crumbs

2 tsp olive oil

1. Cook pasta. Drain, return to saucepan, cover to keep warm
2. Meanwhile, heat oven to 375*. Spray 13x9 glass baking dish with cooking spray.
3. In saucepan, heat whipping cream, mustard, salt, and red pepper to boiling. Reduce heat and stir in 2 c cheese with whisk until smooth. (We couldn’t taste the red pepper, so we might just leave it out next time…or ad more.)
4. Pour sauce over macaroni. Stir in tomatoes, green onions, sausage, and onion/pepper mixture. Pour into baking dish. Sprinkle ½ c cheese on top.
5. In small bowl, mix parmesan cheese and bread crumbs. Stir in oil (opt – I didn’t use this). Sprinkle over top of macaroni mix.
6. Bake uncovered 15-20 min or until edges are bubbly and top is golden brown

Grace's Cheese Ball

16 oz. cream cheese, softened
1 package of Italian Seasoning (dry mix)
Mixed Nuts

Combine cream cheese with the seasoning. Mix well. Place in plastic wrap. Cover with wrap and form a ball. Place in refrigerator until firm. Put nuts in bowl and roll around cheese ball until covered with nuts. Place on plate and serve with ritz crackers.

Broccoli & Cheese Casserole {from Grace}

2 bags frozen broccoli
1 lb. Velveeta cheese
1 c. margarine
1 pack of ritz crackers crumbled

Cook broccoli in microwave until edible. Drain water, put into a 9x13 pan. Melt cheese and margarine together over med/low heat. Drizzle cheese on top of broccoli. Sprinkle crackers on top. bake for 15-20 minutes, at 350 degrees, or until bubbling.

Chicken Cordon Bleu Casserole {from Grace}

6 breasts of chicken
8 thin slices of ham
8 slices of Swiss cheese
1 1/2 cans cream of chicken
1/2 c. melted butter
2 cups stovetop stuffing mix

Put chicken in baking dish. Cover with ham, then cheese, the cream of chicken. In small bowl mix butter and stuffing. Spread on top of chicken. Bake for 1hr at 350. (cover last 15 min if stuffing is too brown)

Taco Pie {from Mom}

1 (8 oz.) package refrigerated crescent rolls

1 lb. ground bef

1 (1 oz.) package taco seasoning mix

1 (16 oz.) container sour cream

8 oz. shredded Mexican-style cheese blend

1 (14 oz.) bag tortilla chips, crushed. 

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
4. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Butterfingers {from Mom}

1/4 cup butter         2 tsp baking powder
1 1/4 cups flour       1 tsp salt
2 tsp sugar              2/3 cup milk

Heat oven to 425. Put butter in 9x9 square pan and put in oven while it is heating to melt...remove.
Mix dry ingredients. Add milk and stir to form dough. Turn dough on floured surface and next 7-8 times.  Roll into 8 inch square and cut in half, then cut each half into nine - 4" strips. Dip each strip in melted butter, turn over and put in pan, strips close together. Bake 15-20 minutes or until golden brown.

*I half this for Dad and I and bake in a bread pan because they aren't that good left over. When everyone was home I 1 1/2 the recipe.

Kent's Corn Chowder {from Meg}

1 - CUP (2 STICKS BUTTER)
1 - SMALL ONION, DICED
1 - CARROT, FINELY DICED
1 - CELERY STOCK, DICED
1 - CLOVE GARLIC, MINCED
1 - 8 OZ. JAR ROASTED RED PEPPERS, DICED
1/2-CUP ALL-PURPOSE FLOUR 
3 CUPS WHITE CORN KERNELS, 1 LB. FROZEN
3 CUPS CHICKEN STOCK 
1 TBL “BETTER THAN BOULLION”
 2 CUPS HALF-AND-HALF
PINCH OF FRESHLY GRATED NUTMEG 
SALT AND PEPPER TO TASTE

MELT 1 STICK OF BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. ADD THE ONION, CARROT, CELERY AND GARLIC, AND SAUTE FOR 2 MINUTES. ADD THE FLOUR AND STIR TO MAKE A ROUX. COOK UNTIL THE ROUX IS LIGHTLY BROWNED; SET ASIDE TO COOL TO ROOM TEMPERATURE. MEANWHILE, COMBINE THE CORN AND CHICKEN STOCK IN A SAUCEPAN, AND BRING TO A BOIL. SIMMER FOR 10 MINUTES. ADD THE ROASTED PEPPERS, SIMMER 2 MINUTES MORE. POUR THE BOILING STOCK AND CORN MIXTURE, A LITTLE AT A TIME, INTO THE ROUX, WHISKING SO IT DOESN’T LUMP. RETURN THE PAN TO THE HEAT AND BRING TO A BOIL. THE MIXTURE SHOULD BECOME VERY THICK. IN A SMALL SAUCEPAN, GENTLY HEAT THE HALF-AND-HALF; STIR IT INTO THE THICK CORN MIXTURE. ADD THE NUTMEG AND SALT AND PEPPER TO TASTE. JUST BEFORE SERVING, CUT THE REMAINING STICK OF BUTTER ONTO LARGE CHUNKS. ADD IT TO ENRICH THE SOUP, STIRRING JUST UNTIL THE BUTTER MELTS. SERVE IMMEDIATELY.

ADD SHREDDED OR DICED ROASTED CHICKEN FOR A MEAL

 {Serves 8-10}

Cookies & Cream Hot Chocolate (in the Blendtec)

2 cups milk

8 tbsp hot cocoa powder (use more or less to make depending on how chocolaty you like it)

4-5 Oreos

Whipped Cream 

1.  Warm milk in the microwave (about one minute) then pour into your Blendtec jar. 

2.  Add cocoa powder and 3 Oreo cookies.  Hit the "soup" button on your Blendtec and let it blend.

3.  Pour cocoa into two mugs and top with whipped cream. Crush the last Oreo over the top of the whipped cream.  Serve immediately.

{Serves 2}

Cheesy Broccoli Potato Soup {from Lynnie}

 1 TBSP butter

½ onion, diced
1 clove garlic, minced (I use garlic salt)
2 ½ - 3 medium potatoes, peeled and cubed
1 cup chicken broth
¼ tsp pepper
Salt to taste
1 C milk
½ C cheddar cheese
1/8 C Parmesan
Broccoli florets, steamed
 1.       Melt butter in large saucepan over medium heat. Add onion and garlic and sauté til tender. Add potatoes, chicken brother, salt, and pepper. Bring to a boil then reduce heat to low, cover, and simmer for 20 minutes (or until potatoes are tender). 
2.       Meanwhile, steam broccoli
3.       Transfer half of soup to a blender and process until smooth. Return to saucepan.  Stir in cheeses, milk, and broccoli and cook until heated through.  Season with extra salt, pepper, and Parmesan, if desired.
*Delicious in homemade soup bowls!

Apple Cinnamon Crunch Waffles {from Lynnie}

Waffle Batter: Make according to directions on package, but substitute applesauce for oil. Then add about 2 tsp of cinnamon,  1/2 tsp nutmeg, and 1/2 tsp all spice

Crumb Topping: 5 TBSP of each - flour, brown sugar, oatmeal, cold butter.  2 tsp cinnamon. Mix flour, sugar, and oatmeal, and cinnamon. Cut in cold butter. (This is enough for about 10 waffles)
Caramelized Apples:  2 large apples peeled and diced, 4 tbsp butter, 3 tbsp brown sugar, 3/4 tsp cinnamon
 
*Grease waffle iron. Once iron is hot enough, add appropriate amount of waffle batter. Close lid and cook until green 'ready' light turns on. Open lid, add generous amount of topping to both waffles (enough to cover each), close lid, cook for another 30-60 seconds, or until topping has melted and crunched. (You might add the topping before the green light goes off to give it more time to melt.)
*Make apples as waffles are cooking.  Melt butter in small pan over med. heat.  Add apples, brown sugar, and cinnamon.  Stir and bring to a slow boil.  Boil for about 1 min.  Turn to low and simmer until ready to use.
*Once everything is ready,  top waffles with apples and mom's amazing cinnamon syrup (and homemade whipped cream, if your heart so desires). enjoy!

Candy Corn Pizza {from Grace}

(via Sherbet Blossom from Pinterest)

Cinnamon Belgian Waffles {from Mom}

2 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

1/4 cup butter, melted

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 tablespoon white sugar

1/4 teaspoon salt

2 egg whites

1 pinch ground cinnamon

1.  Preheat your waffle iron.
2. In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
3. Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

Cinammon Roll Dutch Apple Pie

Crumb Topping

1 cup all-purpose flour

1 cup packed brown sugar

1/2 cup butter, softened

 

Crust

1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

 

Filling

6 medium Granny Smith apples, thinly sliced

3/4 cup granulated sugar

2 tablespoons all-purpose flour

1 1/4 teaspoons apple pie spice

2 tablespoons lemon juice 

 

1. Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.

2. Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round. 
3. In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
4. In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling. 
5. Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
6. Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.

Chicken Tortilla Goodness {from Kayla}

2 to 3 chicken breasts
1 can chicken broth
1 pkg. taco seasoning
1 c. salsa
1 can corn
1 can black beans (drained)
Optional: sour cream, cheese, lettuce, tomatoes, onions, salsa, avocados, refried beans

Place all ingredients in the crockpot for 3-4 hours on high or 5-7 on low. Just before serving, shred chicken and return to pot. This can be served as a soup, with scones, or with tortillas

If you're serving with scones or tortillas, only use half can chicken broth so it isn't too runny

Parmesan Chicken Bake {From Meg}

{Recipe from My Kitchen Escapades}

6 chicken breasts (I like to cut them in half)
1 c. light mayonnaise or Greek yogurt (or half of each)
1/2 c. fresh Parmesan cheese, plus more for the top
1 1/2 tsp. seasoning salt
1/2 tsp. pepper
1 tsp. garlic powder

1.  Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan.  Lay the chicken inside the pan.
2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.)  Sprinkle on a bit more fresh Parmesan over all the chicken.
3.  Bake uncovered for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!


*I wasn't sure if we'd like this so I cut it in 1/3 and only made 2 chicken breasts--but I wish I'd done the entire recipe! It was super yummy and I would have loved to have leftovers!

Johnny Carino's Chicken Scallopini {From Grace}

Lemon butter:
1/2 pound butter
1 tablespoon lemon juice
2 tablespoons white wine
1/2 teaspoon garlic , minced

Chicken
4 tablespoons butter , melted
2 chicken breasts
1/2 cup roma tomatoes
1/2 cup sliced mushrooms
1/2 cup cooked bacon , chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
10 ounces spaghetti
8 ounces heavy whipping cream


1.Combine Lemon Butter ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
2. Put spaghetti on to boil & prepare as you usually would.
3. While spaghetti is cooking halve each chicken breast (you will have 4 pieces).
4. In a warm saute pan, combine melted butter & chicken breast pieces. Saute until chicken is browned & just about done.
5. Add tomatoes, mushrooms, bacon, and spice mixture. Simmer until tomatoes begin to dissolve & chicken is done.
6. Add heavy cream and allow to boil to the middle of pan. Remove from heat, add one cup lemon butter, and fold together to make sauce.
7. Serve over spaghetti.

P.F. Chang's Mongolian Beef Copycat Recipe {from Mandi}

2 tsp. vegetable oil

1/2 tsp. ginger, minced

1 tsp. garlic, chopped

1/2 c. soy sauce

1/2 c. water

3/4 c. dark brown sugar

vegetable oil, for frying (about 1 cup)

1 lb. flank steak

1/4 c. cornstarch

2 large green onions, chopped

Directions:

Sauce:

1. Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Dn't get the oil too hot.

2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

3. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Beef:

1. Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
2. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
3. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking.
4. Add the beef to the oil and saute until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and put it onto paper towels.
5. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.

Aunt Pat's Casserole {from Meg}

This recipe is classic Hambly and comes from Ryan's Dad's Aunt Pat. It's not even close to being healthy, but it sure is tasty!

1 pound package egg noodles

2 pounds ground beef

salt & pepper

2 – 8 oz cans tomato sauce

1 cup cottage cheese

16 ounces cream cheese

1 pint sour cream

1 bunch green onions (chopped)

½ green bell pepper (1/4” dice)

1. Preheat oven to 350 degrees.

2. Cook noodles per package directions, drain and set aside.

3. Brown hamburger, season with salt and pepper to taste, drain; add tomato sauce.

4. Mix cream cheese, cottage cheese, and sour cream with a hand mixer to blend; fold in onions and green pepper.

5. Layer 1/2 of the noodles on the bottom of a greased 9x13 baking dish. Cover with the cheese mixture. Layer with the rest of the noodles and finish with the meat/sauce mixture.

6. Bake to heat through (about 20 minutes), bubbling around the edges and browning the top slightly.

Creamy Chicken Noodle Soup {from Mom}

{Recipe from the kitchen of June Mills}

1 1/2 quarts water

3 chicken breasts

3 bouillon cubes

1/2 cup diced celery

2 cups chopped carrots

1/2 cup chopped onion

2 cans cream of chicken soup

1 package frozen peas

1 pkg grandma style frozen noodles or dried noodles

6 cups water

1. Boil together water, chicken breasts, and bouillon cubes for  for 45 minutes. Remove chicken and dice. Continue boiling broth.

2. Add celery, carrots, and onion to broth. Cook 20 minutes. Add diced chicken. 

3. Mix in cream of chicken soup, peas, noodles, and water. Simmer 15 minutes or until noodles are done.

Crock Pot version: Put first six ingredients (through onions) in crock pot and cook on high 3 - 4 hours or low for 5-6 hours. Take out the chicken and chop and add remaining ingredients. Cook until noodles and peas are done.

Enchilda Stack-ups {from Grace}

1 lb. hamburger

¼ small onion, chopped

1 8 oz. can tomato sauce

2 Tbsp. green chilies

½ tsp salt

½ tsp chili powder

1 can kidney beans (16 oz)

½ c. sliced olives

4 small tortillas

1/8 tsp pepper

¾ c. tomato juice

Cheddar cheese, grated

1. Cook hamburger with onion till brown,drain fat. 

2. Add tomato sauce, chilies, chili powder, pepper &salt. Mix well.

3. Add beans & olives. Place ½ mixture in bottom ofcrock pot. Top with 1 tortilla and sprinkle with grated cheese.Repeat layers. 

4. Pour tomato juice around edge. Cover & cook on low heat for 5 hours or high heat for 2.5 hours.
5. Cut into wedges. Serves 5-6

Ryan's Ridiculous Bagels. {You'll thank us later}

Ryan and I made these, then realized we didn't have any cream cheese. Don't worry, though, they were so good plain they didn't need anything else to go with them!

INGREDIENTS
4 1/4 cups all-purpose flour
2 (.25 ounce) packages active dry yeast (One package = 2 1/4 tsp.)
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 Tbsp. white sugar
1 Tbsp. salt
1 Tbsp. white sugar

DIRECTIONS
1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.
6. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.

Orange {or Sweeet & Sour} Chicken {from Lynnie}

CHICKEN

1 lb chicken, chopped into bite-sized pieces

1 egg

1 1/2 teaspoons salt

1/4 tsp whitepepper

oil (for frying)

1/2 cup cornstarch,plus

1 tablespoon cornstarch

1/4 cup flour

1/4 tablespoon ginger root,minced

1 teaspoon garlic, minced (we use dried)

1/2 teaspoon crushed hot red chilipepper (we use dried)

1/4 cup green onion,chopped

1 tablespoon rice wine (orwhite grape juice)

1/4 cup water

1/2 teaspoon sesame oil

Orange Zest

(Note: Green=Optional Ingredient)

ORANGE SAUCE

About 10 tablespoons of Panda Express Orange Sauce (available at Walmart, City Market/Smiths/Kroger, Lins, or at Panda Express Restaurants) (It is the same price at Panda as it is at the store)

OR 1.5 - 2 C sweet and sour sauce

INSTRUCTIONS

1. Place chicken pieces in large bowl.

2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

3. In a separate bowl, Stir cornstarch and flour together.

4. Add chicken pieces to cornstarch mixture, stirring to coat.

*NOTE: We double the egg mixture and the flour mixture so we can double coat the chicken (dip in egg, dip in flour, repeat)

5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

6. Add chicken, small batches at a time, and fry 3 to 4 minutes oruntil golden crisp.

*NOTE: We've found that the oil fries off pretty quickly. We add as needed and usually end up having to use quite a bit more than the recipe calls for)

(Do not overcook chicken).

7. Remove chicken from oil with slotted spoon and drain on papertowels; set aside.

8. Clean wok and heat 15 seconds over high heat.

9. Add 1 tablespoon oil.

10. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.

11. Add and stir-fry crushed chiles and green onions.

12. Add rice wine and stir 3 seconds.

13. Add Orange Sauce and bring to boil.

14. Add cooked chicken, stirring until well mixed.

15. Stir water into remaining 1 tablespoon cornstarch until smooth andadd to chicken.

16. Heat until sauce is thickened.

17. Stir in sesame oil and orange zest if desired. 

 

Pennies on a Platter, with a few alterations by me.

2 Tbsp. olive oil
1 chicken breast
1/2 cup minced onion
2 cloves garlic, minced
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
1 Tbsp. butter, softened
3 oz. cream cheese, softened
1/4 tsp. seasoned salt
2 Tbsp. milk
1 (8-oz.) package refrigerated crescent rolls
1 Tbsp. butter, melted
1/4 cup Italian seasoned bread crumbs, optional

1. Preheat oven to 375˚F.
2. Heat the olive oil in a large skillet over medium heat.  Season the chicken breast (I use Montreal Chicken, but use whatever you like!) and cook it until it's just about done. Move it to a cutting board. Allow it to cool and rest, then dice it.
3. Add a little more oil to the pan and saute the garlic and onions. When the onions are starting to get soft, add the chicken. Cook 1-2 minutes until the chicken is all the way done.
4. Meanwhile, in a medium bowl, beat the cream cheese and 1 Tbsp. softened butter until smooth.  Stir in the cooked chicken, onions and garlic.  Add the salts, pepper and milk.  Mix well.
5. Separate the crescent roll dough into the eight triangles.  Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal--shape like a ball. Press and seal firmly.  Place on ungreased baking sheet or stone and repeat with the remaining dough and filling.  Brush the tops with the melted butter and sprinkle with the bread crumbs (optional).
6. Bake for 11 – 13 minutes, or until golden brown.

Recipe Note:  To heat up leftovers, bake in a preheated 350˚F oven for 10 minutes.

YUM! We loved these.

Mama's Apple Crumb Pancakes with Cinammon Syrup

PANCAKES
Pancake mix, plus whatever is needed to use the mix
1 apple, diced (very small)
1/2 tsp. cinnamon
Crumb topping (see below)
Cinnamon Syrup (see below)

1. Mix your pancakes (from mix of course)
2. Chop an apple in tiny pieces and add to mix, along with 1/2 tsp. cinnamon
3. After you pour the batter on the griddle, add about 1 tsp. crumb topping (recipe below)
4. Serve with cinnamon syrup
5. Try not to lick your plate!

CRUMB TOPPING
2 tbsp flour
2 tbsp brown sugar
2 tbsp oatmeal
2 tbsp cold butter

1. Combine first three ingredients
2. Cut butter into other ingredients - makes enough for about 8 pancakes

CINNAMON SYRUP
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 tsp cinnamon
1/2 cup evaporated milk

1. In a small saucepan combine sugar, corn syrup, water and cinnamon.  Bring to a boil over medium heat, stirring constantly.
2. Cook and stir for 2 more minutes.
3. Remove from heat and cool for 5 minutes, then stir in evaporated milk. Serve warm
*If you have leftovers heat just until warm; if the syrup boils it curdles the milk

-Mom