Comfort Food!

Crescent Chicken

Picture courtesy of Comfy in theKitchen

Thanks to Comfy inthe Kitchen for last night’s dinner recipe!  This recipe is SUPER easy and delicious!  Rarely do my children like to try new recipes, but they LOVED this one!  It is so simple and uses very few ingredients.  I think next time I may even add some vegetables to the inside of the crescents.  I served it with mashed potatoes, as suggested.  Excellent comfort food! 

I am posting the recipe, but if you visit Comfy in the Kitchen’s website, you will get EXCELLENT step-by-step pictures!

Crescent Chicken

(serves 6-8 rolls)

1 (8 or 6 jumbo count) package refrigerator crescent rolls

2 cups chopped cooked chicken

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 can of milk (using soup can)

Preheat oven to 350

Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.

Recipe courtesy of Comfy in the Kitchen

Perfect Taste of Fall

Pumpkin Snickerdoodles

Okay…fall is here and pumpkins are plentiful!  I love the sights and smells of fall, but I especially LOVE the tastes!  The taste of pumpkin seems to be one of the most popular during this time of year.  We are flavoring everything from bread to coffee with this glorious gourd.  But what about cookies??  More specifically, Snickerdoodles?  I love Snickerdoodles already, but this recipe using pumpkin is a truly sensational way to feed your fall loving senses!

 

Photo courtesy of A Bitchin’Kitchen

 

What you will need:

For the cookies:

3 3/4 cups flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Recipe obtained from Pinterest via  A Bitchin' Kitchen

Caramel Apple Cheesecake Bars

Photo courtesy of Sugar andSpice

I originally found this recipe on Pinterest and knew I had to make them right away.  The recipe and photo is from another great blog, Sugar and Spice.   So, off to the store I went for ingredients.  I made these yesterday and they are simply delicious!  They do take some time to prepare, but they are absolutely worth it!  My boys enjoyed helping me make them, especially unwrapping (and sampling) the caramels!  WARNING:  These are very rich, but with a stick of butter and two packages of cream cheese, how can they not be divine!!!

Caramel Apple Cheesecake Bars 

Ingredients:

Crust & Streusel:

1 package Oatmeal Cookie mix (I used Betty Crocker)

1/2 cup butter, cold (1 stick)

1/4 cup chopped pecans

Cheesecake Filling:

2 packages cream cheese (8 oz each), softened

1/2 cup sugar

2 tbsp flour

1 tsp vanilla

1 egg

Apples:

3 Gala apples, peeled, cored, and chopped

1/4 tsp nutmeg

1 tsp cinnamon

2 tbsp sugar

Caramel Sauce:

15-20 caramel candies, unwrapped

2 tbsp milk

1/4 tsp salt

Directions:

• Preheat oven to 350 degrees. Line a 9x13 pan with aluminum foil.
• Place cookie mix in large bowl. With a fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture Press remaining crumbs in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread over crust.  
• In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with remaining cookie crumb topping. Sprinkle with chopped pecans.
• Bake 40-45 minutes, or until filling is set. Cool about 30 minutes. Refrigerate to chill, about 2 hours. 
• Add unwrapped caramel candies with milk and salt in a microwaveable bowl. Cook on high, 3-4 minutes, stopping to stir occasionally until caramel is melted and smooth. 
• Cut into bars and serve each with drizzled caramel sauce.  

Recipe obtained from Pinterest via Sugarand Spice