Turkey Roll-Ups &/or Chicken Puffs/Pillows

TURKEY ROLL-UPS & CHICKEN PUFFS/CHICKEN PILLOWS

Georgia & Shauna

I combined these recipes, because they are the same thing, I just took the “healthier/tastier” options on both of them and made them one recipe.

2 cups/3 lbs. cooked chicken (I boil this with chicken bouillon, garlic salt, and salt and pepper)

1 Tbsp. butter

6 oz. cream cheese

½ tsp. pepper

4 oz. can mushroom pieces

2-3 packages or crescent rolls

More melted butter

Seasoned bread crumbs

Sauce:

1 can cream of mushroom/ chicken

½ tub of sour cream

1 soup can of milk

Optional – lemon juice

Melt together butter, cream cheese and pepper. Stir in mushrooms and chicken. Roll out crescent rolls. Put spoonful of chicken mixture on wide end of triangular roll. Roll up the roll; pinch sides to seal shut. (There is no neat way to do this, just try to incase the chicken mixture in the crescent roll. No matter how bad they look, they turn out looking fine after being cooked.)

Dip in melted butter. (I forgot to do this once, and have never done it since, I just roll in crumbs and call it good). Roll in seasoned bread crumbs (I don’t ever season them either, I just use regular bread crumbs). To make your own bread crumbs, add parsley, oregano, and pepper to your bread crumbs.

Bake at 350º for about 17 minutes.

For gravy, mix cream of chicken/mushroom soup with milk, sour cream, and lemon juice. Pour over puffs before serving.

Artichoke Mushroom Caps

ARTICHOKE MUSHROOM CAPS

Shauna

(a Taste of Heaven recipe winner)

Ingredients

·     1 package (3 ounces) cream cheese, softened

·     1/4 cup mayonnaise

·     1 jar (6-1/2 ounces) marinated artichoke hearts, drained and finely chopped

·     1/4 cup grated Parmesan cheese

·     2 tablespoons finely chopped green onion

·     20 to 25 large fresh mushrooms, stems removed

·     1/4 cup seasoned bread crumbs

·     2 teaspoons olive oil

Directions

·     In a large bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese and onion.

·     Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms.

·     Grill, covered, over indirect medium heat for 8-10 minutes or until mushrooms are tender. Yield: about 2 dozen.

 

Nutrition Facts: 1 serving (3 each) equals 173 calories, 15 g fat (4 g saturated fat), 16 mg cholesterol, 251 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein.

 

http://www.tasteofhome.com/Recipes/Artichoke-Mushroom-Caps

Pesto Sauce

PESTO SAUCE

Shauna

 

We LOVE Pesto.  There are already several Pesto recipes in this cookbook,

but we found this one this summer, and it's another winner!  YUM. 

(Noah and Whitney were here when we found this treasure. It's from the back of a box of “Ball” canning lids. So it's probably in the Ball Blue Book.)

 

1 cup pine nuts (or walnuts, or no nuts at all if you're out—but pine nuts are the best)

4 cups fresh basil leaves, firmly packed

2 cloves garlic, crushed

1 cup grated Parmesan cheese

1 cup plus 1 TBS extra-virgin olive oil, divided

2 (8 oz) half pint glass canning jars

 

1.     Spread pine nuts on a baking sheet and toast in oven at 450°F until lightly browned.

2.     Puree toasted pine nuts, basil and garlic in a food processor until smooth.

3.     Add Parmesan cheese. processing just to blend.

4.     Add 1 cup olive oil in a slow stream while machine is running.

5.     Place in container and drizzle remaining oil on top.

 

Get ready for some green goodness!!!

 

(We LOVE eating this on French bread, and making Bruschetta (fresh cut tomatoes and basil recipe) to go along with it.)