Buffalo Chicken Appetizers

Mini Buffalo Chicken Pastries

a Pillsbury recipe

 

 

Ingredients:

1 tablespoon olive oil (i didn't measure the olive oil)

1 boneless skinless chicken breast (4oz), cut in half crosswise

2 tablespoons buffalo wing sauce (I used a lot more, maybe 4 or 5 tablespoons)

1 tablespoon chopped celery

1 can (8oz) Pillsbury refrigerated crescent dinner rolls

1 tablespoon finely chopped fresh parsley

1/2 cup blue cheese dressing (I used ranch instead of blue cheese)

 

Directions:

 Heat oven to 375. In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat until hot. Cook and stir chicken in oil 3 to 5 minutes or until chicken is no longer pink in the center. Remove from heat; place chicken on cutting board. Using a fork, pull chicken into shreds; return to skillet. Stir in buffalo sauce and celery.

 

Meanwhile on a cutting board, unroll dough and separate into 8 triangles. From center of the longest side to the opposite point, cut each triangle in half, making 16 triangles. Place rounded tablespoon of chicken mixture on center of each triangle. Bring corners of triangle to center over filling, overlapping ends, press gently to seal. Place on ungreased cookie sheets (I put down parchment paper). Brush each lightly with remaining 1 teaspoon oil. Sprinkle with parsley.

 

Bake 10 to 13 minutes or until golden brown. Serve warm with blue cheese dressing for dipping.

Everyone in my family loved these, even Madison who doesn't like anything spicy, and especially Austin who really likes spicy food. I tripled the recipe and had no leftovers.   



Old-Fashion Soft Pumpkin Cookies

My sister Jennifer made these cookies while me and the kids were visiting my family in December. This is the second time I've made them, they are so good.

The recipe:
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter (one stick), softened
1 cup LIBBY'S 100% pure pumpkin
1 large egg
1 tsp vanilla extract

Directions:

Pre-heat oven to 350

Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg, and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto greased (or I use parchment paper) baking sheet.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely. Optional - Drizzle glaze over cookies.

Glaze:
Combine 2 cups of sifted powdered sugar, 3 tablespoons of milk, 1 tablespoon of melted butter, and 1 teaspoon of vanilla extract in a small bowl until smooth.

I double this recipe and make half with walnuts and the other half with chocolate chips (to make J and the kids happy).

Enjoy!

Lemon Cream Cheese Poundcake

this is so good
i don't remember where i found the recipe
i don't have a mixer, just mixed by hand...      it still turned out great

Lemon Cream Cheese Poundcake

2 sticks of butter, softened (1 cup)
1 8oz pkg cream cheese, softened
1 1/2 cups sugar
4 eggs
1 1/2 tsp vanilla
zest of 2 lemons
1/4 cup lemon juice
1 1/2 tsp baking powder
1 1/2 tsp salt
2 1/4 cups flour

with your mixer, combine butter, cream cheese, and sugar until nicely whipped. Add in eggs one at a time, mixing to incorporate. Continue mixing while adding the zest, lemon juice, vanilla, baking powder, and salt. Slowly add in your flour until everything is mixed.

In 2 greased bread pans (or 4 small bread pans) divide your batter evenly. Bake at 325 for about 45 minutes to an hour, depending on the size on the size of your loaves. When a toothpick inserted comes out clean your bread is done.

Immediately brush tops of bread with extra lemon juice. Then make a glaze.

Lemon Glaze
3/4 cup powdered sugar
3 Tbsp lemon juice
1 tsp vanilla

Once mixed together pour over your bread loaves. It will absorb quickly.

 When cool, slice and serve.