Chicken Stuffed Croissants

I wish you could taste test through the internet.

I just don't think that anything I can say will do this recipe the justice it deserves. So you should be able to taste test. 

Someone get on that already.

These are seriously SOOOO good. Warm, gooey cheese mixed with chicken chunks, onion, and garlic stuffed inside a buttery, flakey croissant... You know you want a taste test.

Actually, just go in your kitchen and make them. 

Now. 

And then eat them all. 

This is one of those recipes that I'm pretty sure you just can't mess up. You really can't go wrong with stuffing delicious cheese mixtures into bread. 

And they are actually quite filling so I usually serve these as our main dish. However, I have made mini versions for a party once and everyone thought I was cool.

Or they were cool. 

I can't quite remember...

Serve these hot. 

Or cold. 

For lunch.

Or dinner.

In sickness. 

And in...Ok ok. I'm not going to say these are so good you should marry them. 

I mean, that would be crazy...

But seriously. 

Go. Make. Them. Now.

Chicken Stuffed Croissants

Ingredients:

2-3 chicken breasts, cooked and cut into chunks

1 small onion, diced

3 cloves garlic, minced

2-3 tbsp butter

1 8oz. package cream cheese

2 cans buttery crescent rolls (regular size)

1 egg white mixed with 1 tsp water

Directions:

Preheat oven to 325 degrees.

In a skillet, melt butter and sautée onion and garlic until translucent and kind of caramely. Pour the onion, garlic, butter, and cooked chicken chunks over the cream cheese and mix. It is a lot easier to mix if you do it while it's hot. 

On a greased cookie sheet, spread the crescent rolls out. Pinch and seal two triangles together to create a rectangle. Repeat with remaining rolls. (Each package should make four large rectangles.)

Place a large spoonful on each dough square. Pull each corner to the top and seal. 

Once all the rolls are stuffed and sealed, brush a thin layer of the egg white mixture on each top. (I always sprinkle a little garlic salt and shredded parmesan on each one before baking, but that is completely optional.)

Bake 12-15 minutes or until golden brown. 

Recipe adapted from: Allrecipes.com

Just say "I do" already.

Cinnamon Roll Cream Cheese Danish

Remember that time I said I'm not much of a breakfast person?


Well if this is for breakfast then I change my mind.


It's made of cinnamon rolls and everyone knows that cinnamon rolls are perfectly appropriate for breakfast.


This is one of those recipes that is super easy to whip up and everyone always loves it. And if they don't...

Well let's just say you might want to reevaluate that relationship.


Just take a package of cinnamon rolls, unroll them, and then re-roll them.


Mix up a delicious cream cheese filling and pipe in the spaces between the rolls.

You will have extra filling, so do with it whatever you want. (I don't suppose eating it with a spoon is appropriate..
no... I won't tell)

Make this for breakfast.

Cinnamon Roll Cream Cheese Danish

Ingredients:
1 can (17.5 oz) Cinnamon rolls
1 8oz package cream cheese
1/2 cup sugar
2 tsp. sour cream
1 tsp. lemon juice
1 tsp. vanilla

Directions:
Preaheat oven to 350 degrees.

Lightly grease a 9" glass pie plate. Separate dough into 5 rolls. Unroll one roll into a long strip and re-roll in the center of the pan, loosely. Unroll second roll and wrap loosely around the first repeating with remaining dough. In a small bowl, beat remaining ingredients. Pipe mixture down between the strips of dough, starting at the center.

Bake 30 minutes or until golden brown. Cool 5 minutes. Warm icing (from dough pkg) in microwave and drizzle on cake. Serve warm

I'm not sure who the credit goes to for this recipe. I did not create it myself...I enjoyed this deliciousness first at my mom's house.

Cream Cheese Corn

So I know this corn looks kind of weird.

I honestly thought the same thing when I found the recipe on pinterest. BUT I'm a sucker for cream cheese and it looked so stinkin easy that I had to try it.

I really don't know what the typical "creamed corn" is made of... But whatever it is, this isn't it. This was cheesy. Kind of zingy.

"Creamed" is not the word I would choose to describe it.

I made this with intentions of saving some to serve as a side for dinner.
I ended up eating the whole pan.
By myself.

Then I made it again the next day.

Cream Cheese Corn
Ingredients:
1 lb of sweet corn
4 oz cream cheese
1 tbsp butter
Red pepper flakes (to taste)
Salt and pepper (to taste)

Directions:
In a medium saucepan, melt the butter. Add corn and cream cheese and stir until completely melted and combined. Season with salt pepper and red pepper flakes

Just try it.

Tortilla Pizza

I'm going on vacation this next week.

Thank the Lord.

That has nothing to do with tortilla pizzas, but it's wonderful nonetheless.

Anywho. Here's the thing about me (in case you haven't figured it out yet): I'm mildly obsessed with cheese. Ugh. There will never be enough cheese in my life.

One time, when I was pregnant with my son, I woke up at 4 in the morning craving pizza. Tortilla pizza to be specific.

I won't tell you that I made two one.
And ate them it.
At 4 A.M.

Nope. Not tellin.

Now don't misunderstand. This isn't your mom's "we're-too-poor-to-buy-real-pizza-so-I'm-tricking-you-with-flat-crunchy-tortillas" pizza. No. This is the real deal.

(For one pizza) I take two tortillas and spread a liberal amount of cream cheese (on one tortilla.)

And feta. And Parmesan. And garlic and basil. And any other delicious thing you would want smooshed in between the crust on your pizza.

This is like a stuffed crust pizza...only the whole thing is stuffed. I told you...real deal.

Take the second tortilla and sandwich it on the top. Press it tightly so it stays together when baked. Top with sauce.

See, this is why I love this pizza so much. It's fast. I had homemade tortillas on hand. I always have cheese. I had left over spaghetti sauce. And I also tore up some ham and chopped a few onions. It's like instant gratification. Obviously the perfect pregnancy pizza. (Or not pregnancy pizza. Whatever.)

Tortilla pizza

Ingredients: for one pizza
2 Tortillas
Cream cheese
Basil
Garlic
Parmesan
Pizza sauce
Mozzarella cheese
Cheddar cheese
Toppings to preference (i.e. ham, onions, etc.)

Directions:
Preheat oven to 400 degrees.

On a cookie sheet or pizza stone lay out tortilla and spread desired amount of cream cheese on it. Add basil, garlic, and parmesan (amount to preference). Top with second tortilla and press to seal. Add sauce, desired toppings, and cheese. Bake for 15 minutes or until cheese is bubbly.

On the flip side: it's tortillas. So it's healthy. So (pregnant or not) waking up at 4 a.m. to make this might not be so bad... Food for thought.

Vanilla Mousse Cheesecake

I had what felt like the busiest week of my life last week. 

I had dinner guests in the middle of the week, and then family visiting at the end of the week. I basically spent every waking moment cleaning or cooking. I felt like the epitome of a proverbial "house wife."

While the million loads of laundry and 3 foot tall dandelions in the front yard about sucked every last ounce of energy I had, there was one thing I could find comfort in. This cheesecake.

I have a lot of experience making cheesecake, but cheesecake is not always reliable. Sometimes the center doesn't set. Sometimes it cracks creating deep, ugly craters on the surface. But this cheesecake was perfect. And I made it twice last week. Both times: perfect.

Plus, the wonderful, reliable thing about this cheesecake is once it's all done baking you cover it with this delicious whipped cream cheese topping. So who cares if it cracks? No one will ever know. 

Top it with whatever you want. It's vanilla mousse, so anything will go with it. I did one cheesecake with raspberries and one with strawberries. But you don't have to add fruit. You could do chopped candies, or chocolate shavings. Customize it to your preference.

And then take a deep breath. Eat some cheesecake. And leave those 3 foot tall dandelions for the bees. 

Vanilla Mousse Cheesecake

Ingredients:

40 Nilla wafers, crushed (about 1 1/2 cups)

3 tbsp butter, melted

4 8oz packages of cream cheese, softened

3/4 cup of sugar

1/4 cup of sugar

1 tbsp plus 1 tsp vanilla

3 eggs

1 tub cool whip, thawed

Directions:

Preheat oven to 325 degrees. 

Mix the wafers and butter and press onto the bottom of a 9-inch springform pan. 

Beat 3 packages of the cream cheese, 3/4 cup of sugar, and 1 tbsp of vanilla until well blended. Add the eggs one at a time, mixing on low just until blended. (When making cheesecake, it's important not to mix the batter any more than necessary. Mixing too much for too long will cause the cheesecake to crack when baking.)

Pour the batter over crust and bake 50-55 minutes or until the center is almost set. (Place a baking dish filled with water on the lower rack in the oven while the cheesecake bakes. It will keep the oven humid and prevent cracking.) 

Once the cheesecake is done, turn the oven off and leave the cake in the oven with the door open (cracked) to cool. Once it is mostly cooled, run a knife around the rim of the pan to loosen. Cover and refrigerate before removing from the pan. 

Beat the remaining cream cheese, sugar, and vanilla with the mixer until well blended. Fold in the cool whip and spread over the cheesecake. Refrigerate 4 hours. Remove rim of pan before serving. 

Top with fresh berries. (Or anything you want)

Recipe from: Kraft Foods

You don't have to have company to have cheesecake you know.