Crescent Chicken Squares

4 oz cream cheese
2 cups cooked, shredded chicken
2 TB pimento
1/3 cup Italian bread crumbs
5 TB butter
salt & pepper to taste
1 TB onion flakes
1 tsp oregano
2 cans crescent rolls

Blend cream cheese and 4 TB butter. Add chicken, pimento, onion flakes,oregano, salt & pepper. Mix well. Separate dough into 8 squares. Put 1/3 cup mixture into each square. Pull corners together and pinch to seal. Brush top with melted butter and sprinkle bread crumbs on top. Bake on ungreased cookie sheet for 20-25 minutes on 350*.

This is a recipe that my mom had when I was growing up. I think she got it from a lady at our church. I, of course, have added some things and deleted some things to make this my own :) I use this recipe a lot for company because they look "fancy" but are so easy. They taste yummy too! (I usually do 2 chicken thighs and 2 chicken breasts..only because I think the dark meat adds some flavor to it)
Dinner tonight was all three of the following posts. Crescent Chicken Squares, Italian Potatoes and Green Bean Bundles. This is a nice little dinner for guests...because it looks cute and different and is easy to make! :)

Italian Potatoes

6 regular size potatoes
1 pkt dry Italian dressing mix
1 stick of butter

Skin, Wash and Dice potatoes. Put into microwave safe bowl with lid. Cut butter into pats and add to potatoes. Sprinkle with Italian dressing mix. Put lid on and microwave for 10 minutes. Stir, then microwave for 10 more minute (covered).

I am not sure where I got this recipe but a BIG thank you to you wherever you are! The original recipe doesn't have you skin the taters....just wash and dice and cook with skins still on...but my kiddos are not fans of that, and the taters are so much more tender when you cook without the peel...BUT whatever you like will work! :) It is SOO easy and SOO good. It is a wonderful recipe when you need taters but are sick of mashed or baked :)

Green Bean Bundles

3 cans whole green beans
Bacon (cut in half)
3/4 sticks butter (melted)
1/2 cup brown sugar
1 tsp garlic powder
salt and pepper to taste
1 1/2 tsp dry ground mustard

Wrap 1/2 piece of bacon around 8-10 green beans. Place in 9x13 baking dish. Make a glaze with remaining ingredients. Pour over beans. Cover and bake for 30 minutes on 350*. Then uncover and bake 15 more minutes.

I got this recipe from my sister in law, Jessica. This is one of my favorites!!! It is always a big hit...whether it is my 4 year old daughter or company...everyone loves these! SOOOO GOOD!

Cheesy Chicken Casserole
2 chicken thighs (cooked)
3 chicken breast (cooked)
1 medium onion, diced
1 green pepper, diced
1 cup celery
1 stick of butter
1/2 lb Velveeta
1 can cream of mushroom
12oz pkg egg noodles
1 cup crushed corn flakes

(I cook my chicken in the crockpot all day. I add a little water so I can use the broth to boil my noodles) Saute onion, celery and bell pepper in part of the butter til tender. Add soup and cheese and heat until cheese melts..stirring occasionally. Cook the noodles in the chicken broth until tender. Cut or shred chicken into small pieces. Add noodles and chicken to soup mixture. Pour into lightly greased 9x13 dish and bake at 350* for 30-35 minutes. Meanwhile Mix one cup crushed cornflakes with remaining butter and sprinkle on top and bake for 15 more minutes or until browned.

This is one of my favorite recipes that my mom used to make at home. (She got it from my Mammaw.) But I used to request this dinner ALL THE TIME! Mom even made it for me when she came to visit and I was pregnant with my daughter!

Lasagna Supreme
1 lb ground beef
1 lb sausage
1 green pepper, diced
1 med. onion, diced
1 small carton mushrooms, sliced
1 lg container cottage cheese
15 oz ricotta cheese
1 large jar spaghetti sauce
16 oz Mozzarella cheese
16 oz Italian blend cheese
Lasagna Noodles (approx 18)

Add beef, sausage, green pepper, onion, and sliced mushrooms to large pan, cook until meat is browned and veggies are tender. Drain. Add spaghetti sauce to meat mixture. In separate bowl mix ricotta and cottage cheeses together. Meanwhile boil lasagna noodles according to pkg directions. Lightly grease a 11x15 pan (yes I know that is bigger than 9x13..but face it..this is a LOT of food!) and place noodles in pan. (I usually do 4 noodles horizontally, then two on each side...to fill bottom of pan) Then add 1/3 meat mixture to noodles. Top with 1/3 of ricotta and cottage cheese mixture. Then top with Mozzarella cheese. Next 2 layers.. (noodles, meat mixture, cheese mixture, shredded cheese). Bake at 350* for 30-35 minutes or until nice and bubbly.

This is a recipe that I have just kinda fiddled with for years. And this is my final creation :) I will admit this is a LOT of Lasagna...so I usually make this for company...or my poor hubby would be eating these leftovers for lunch for a month! But it is totally worth it! So good!!!

Chicken & Cheese Chowder
2 chicken thighs
4 chicken breasts
2 stalks celery, chopped
1 medium onion, chopped
1 small bag of baby carrots, diced
6 potatoes, peeled and diced
salt & pepper to taste
1 tsp garlic salt
1/2 cup flour
2 cups milk
one stick of butter
large block of Velveeta
Place chicken in pot, cover with water (fill pot with 2/3 full of water). Add celery, onion, salt, pepper and garlic salt. Cook chicken until it is very tender or starting to fall off the bone. While chicken is cooking, cut up carrots, and taters. Remove chicken from pot and add carrots and taters to broth, cook til tender. Remove chicken from bone, tear into bite size pieces add back to pot. Let this simmer....MEANWHILE
Melt ONE STICK of butter in large bowl in microwave. Add 1/2 cup flour to melted butter and stir til creamy. Add 2 cups milk and stir into flour butter mixture. Cut large block of Velveeta into chunks and add to mixture. Place in microwave, cover and cook for 5-10 minutes. Stirring every 2 minutes until cheese is completely melted and creamy. Add to soup stirring constantly...heat on low to keep soup from sticking.

I will admit to you....this recipe is SOOOOO delish! But it is VERY time consuming! It isn't complicated or anything but it takes awhile...but I promise it is totally worth it!! I serve this with Garlic Cheese biscuits... SO YUMMY! And this recipe makes a lot!

Beef Tips
2 lbs stew meat
1 can cream of mushroom
1 pkg dry onion soup mix
small onion (diced)
salt and pepper to taste
Rinse meat and put in dutch oven. Salt and pepper. Cut up onion and put over meat. Mix soups plus one can of water in bowl then pour over meat. Roast at 325* for 3 1/2 hours. Serve over rice. Altho today I tried it with mashed potatoes and it was just as yummy!!! :)