Chicken Bundles

Chicken Bundles
Leftover chicken, shredded or torn into bite size
3 tbs butter, melted
1 pkg cream cheese, softened
1 pkg crescent rolls

Combine chicken, butter, and cream cheese. I also
like to add a little garlic powder. Drop by the
spoon onto each crescent roll. Seal it up, into a
bundle. Bake until golden brown.

Sautéed Cauliflower

I love cauliflower so I always look at recipes for it. I like it cold and hot, raw and cooked, even mashed instead of potatoes.

From http://whfoods.org/genpage.php?tname=recipe&dbid=243&utm_source=rss_reader&utm_medium=rss&utm_campaign=rss_feed

5-Minute Healthy Sautéed Cauliflower

Enjoy the extra flavor and health benefits from combining cauliflower with turmeric for this easy-to-prepare, great-tasting side dish that will complement almost any meal. Turmeric has long been recognized as a powerful anti-inflammatory in both Chinese and Indian systems of medicine, and modern scientific research continues to reinforce the benefits of this tasty spice. One serving of this dish also provides 181% of the daily value (DV) for vitamin C, 46% DV for vitamin K, and 33% DV for folate. Enjoy!

Prep and Cook Time: 5 minutes Ingredients: 1 lb cauliflower 5 TBS low-sodium chicken or vegetable broth 1 tsp turmeric Mediterranean Dressing 3 TBS extra virgin olive oil 2 tsp lemon juice 2 medium cloves garlic, pressed or chopped sea salt and pepper to taste Optional: 1 TBS chopped cashews 2 TBS Parmesan or Romano cheese 2 TBS chopped cilantro 1 TBS mango chutney 1 TBS chopped cilantro

Directions:

1. Cut cauliflower florets into quarters and let sit for 5 minutes to bring out their hidden health benefits.
2. Press or chop garlic and let sit for 5 minutes.
3. Heat 5 TBS broth in a stainless steel skillet on medium heat.
4. When broth begins to steam, add cauliflower and turmeric and cover. For al dente cauliflower, cook for no more than 5 minutes.
5. Transfer to a bowl. For more flavor, toss cauliflower with the remaining ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.)

Serves 2

Beef Empanda (Roast Leftovers)

Beef Empanda

1 cup roast shredded with fork
A little gravy from roast
1 cup cooked potatoes from roast cut into bite sizes
1/3 cup leftover green peas or frozen peas thawed
1 egg
1 pkg refrigerated pie crust

Mix together roast, potato, gravy, and peas.
Add egg, reserving a little to brush on crust.
Put one crust on cookie sheet, pour meat filling on it and spread evenly.
Top with other crust.
Pinch edges closed or use fork to seal.
Cut slits in the top.
Bake until crust in golden brown.

Reese’s Peanut Butter Filled Cupcakes

From http://www.farmandfleet.com/projects/detail.aspx?id=178
Next time I have sour milk this is what I'm making. These sound awesome!


2 cups all-purpose flour
2 cups sugar
3/4 cup Hershey’s cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup shortening
3/4 cup buttermilk or sour milk
3/4 cup water
2 eggs
1 teaspoon vanilla extract
Peanut butter cream filling
Assorted candies (optional)
Stacking cooling racks, 3/set

Instructions

1. Heat oven to 350ºF.

2. Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.

3. Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

4. Prepare peanut butter cream filling; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes.

5. To sour milk: Use 2 1/4 teaspoons white vinegar plus milk to equal 3/4 cup.

6. Peanut Butter Cream Filling: 2 packages (3 oz. each) cream cheese, softened 2/3 cup Reese’s Creamy Peanut Butter 1/4 cup milk 1 teaspoon vanilla extract 3 cups powdered sugar. Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until desired consistency.