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.

Roasted Garlic Dip

So I'm not gonna lie. I feel super proud of myself with this one.


This dip was an I'm-craving-garlic-and-cheese-spread-all-over-a-cracker-somehow-and-I-want-it-right-now kind of concoction.


I happen have a thing for cheese and garlic. You're probably sick of hearing me say that, but the truth is...I can't go a day without eating cheese and/or garlic in some way or another.

So the other day I roasted a head of garlic... you know... just because.

But then I didn't know what to do with it.

I seriously considered just smearing the garlic on crackers. But I happen to love my husband. And I just so happen to love being married...

I have a feeling he wouldn't stick around for... that.

So naturally I felt it should be mixed with cheese somehow. I took inspiration from my Parmesan Artichoke Dip, only nixing a bunch of ingredients and all that wait time.

I wanted my dip now! or then.. or whatever. I didn't want to bake it.

Here's my disclaimer: When I made this dip I tossed a little of this and a little of that... I didn't measure anything out.

I do have a very good idea of the quantities of ingredients I used, but just know that this is made "to taste." You can't wreck it. Follow my basic guidelines and if you feel it needs more cheese of
something...then just add it!

Roasted Garlic Dip

Ingredients:
1/2 cup of sour cream
1/2 cup mayo
1 head of roasted garlic
1/4 cup shredded parmesan
3/4 cup mozzarella
Salt and pepper, a pinch
Red pepper flakes, a dash or two

Directions:
After removing the garlic cloves from the papers, smash them with a fork. Mix all of the ingredients in a  bowl and microwave for 2-3 minutes or until cheese is completely melty. Serve with crackers.

I found that this dip is delicious served hot AND delicious served chilled. The flavors become stronger the longer it chills.


I'd like to say that I didn't eat the entire batch of dip by myself...

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.