Strawberry Cream Cheese Croissants

1 package pillsbury crescent rolls
1/4 c. strawberry jam
4 oz. cream cheese, room temperature
1/4 c. white sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 egg plus 1 tsp water for egg wash


Preheat oven to 375 and line a cookie sheet with parchment paper. With electric mixer, mix cream cheese, sugar, lemon juice and vanilla. Cream together until there are no lumps. Unroll each crescent roll. On the fattest part of the roll, put 1 tsp of cream cheese mixture and 1 tsp of jam. Roll into crescent shape. Whisk together egg and water and brush over each roll. Bake 8-10 minutes until rolls are golden brown and inside are no longer doughy.
Note: You can use any flavor jam or different tastes!
Enjoy!

Chicken Cordon Bleu

3 Boneless chicken breasts cut in half. (Like you're butterflying it only finish the cut)
12 slices of honey deli ham
1 c. bread crumbs
2 Tbl butter, melted
1/2 lb thinly sliced swiss cheese

Parmesan -Dijon Cream Sauce:
2 Tbl butter
2 Tbl flour
1 c. Milk
1 chicken bouillon cube, crushed
1 Tbl dijon mustard
1/2 tsp Worcestershire sauce
1/2 c finely grated parmesan cheese


Preheat over to 350. Coat a 9x13 inch baking dish with cooking spray. In a medium bowl, combine bread crumbs and 2 tablespoons of melted butter, set aside. Lay all the sliced chicken breast in bottom of baking dish. Top each breast with 2 slices of ham and 2 slices of swiss cheese so the the entire breast is covered. Sprinkle bread crumbs on top of chicken. Cook 30-35 minutes or until chicken is no longer pink and juices are clear.
While chicken is cooking, melt 2 tablespoons of butter in a sauce pan. Whisk in flour to form a roux. Cook for 1-2 minutes. Slowly pour in the milk while whisking constantly. Make sure there are no clumps. Stir in the bouillon. Whisk constantly until it begins to thicken. About 5-7 minutes. Remove from heat and stir in mustard, worcestershire, and parmesan cheese. Stir until cheese is melted. Keep sauce warm.

I have made chicken cordon bleu before but not like this. And the sauce is amazing! So going to be making this again.
Enjoy!

Chicken Tortilla Soup

1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green bell pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded

Add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours. Remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

Note: I cut the chicken into cubes before putting it in the crock pot so I didn't have to do the shredding process. 

Enjoy!

Penne Pasta with Sun-Dried Tomato Sauce

2 c. (8 oz) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 oz) evaporated lowfat 2% milk
2 cups shredded italian-style four cheese blend
1 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. black pepper


Cook pasta according to package adding sun-dried tomatoes for the last two minutes of cooking time. Drain. In a medium saucepan, combine milk, cheese, basil, garlic powder and pepper. Cook over medium heat stirring often until cheese is melted. Remove from heat. Add to pasta. mix until combined.
Note: This is just as good without the sun-dried tomatoes. You can also add diced tomatoes instead.
Enjoy!

Boston Cream Poke Cake

1 box yellow cake mix
(ingredients to make cake; eggs, oil water)
2 boxes vanilla pudding mix
4 cups milk
1 tub chocolate frosting

Make cake according to directions on box. When cake is still hot, poke holes all over cake in different places. (I use the handle of a wooden spoon) Make pudding according to directions on box. DO NOT let it sit. Pour on top of cake making sure to pour into holes. Put cake in fridge and let cool completely. About an hour. When cake is cook, whip frosting to make it so you can pour over cake. Careful not to make it too runny. Let sit for about 10 min before serving.
Note: You can use different kinds of pudding for different flavors.
Enjoy!

Red Velvet Poke Cake

1 Box red velvet cake mix
(ingredients for cake; eggs, oil water)
2 Boxes cheesecake pudding mix
4 cups Milk
10 Oreos
1 Small container whipped topping


Make and bake cake according to package. When cake it still hot, poke holes in several places. (I used the end of a wooden spoon) Mix pudding according to package. DO NOT let it sit. Pour pudding mix on cake making sure to pour it in the holes. Put in fridge until cooled. (About an hour) Spread whipped topping on top. Crush oreos and sprinkle on top on topping.
Note: I found that the pudding makes a little too much. So I suggest to make it will a little less milk than what the package says.

I make dessert every Monday for our Family Home Evening at my parents. This was a hit! Everyone loved it! Guess I'll be making it again.
Enjoy!

Crock Pot Chicken Terriyaki

1 lb Thawed Chicken, sliced or cubed
1 c. Chicken Broth
1/2 c. Terriyaki Sauce
1/3 c. Brown Sugar

Put all ingredients in a Crock Pot. Cook on high for 4-5 hours or until chicken is done.
Note: I made this with pork and it turned out really good. My husband LOVED it!
Enjoy!