I have three boys and at times I feel like a short order cook as they are all so picky. One likes this, another wont’ touch that. A friend of mine gave me this recipe and I added my own pizzaz to it. This is the the perfect snack for after-school or a fall meal with a bowl of vegetable soup. My boys eat this all in harmony as they politely ask for seconds.
1pkg of cream cheese (80z)
1 pkg large crescent rolls (6ct) (you can use two packages of regular sized crescent rolls too)
2 shredded cups of cooked chicken breast or turkey breast
1 cup grated cheddar cheese
1 cup grated monterey jack
1/2 tsp salt
1/4 tsp pepper
bread crumbs
1/4 stick butter
**** for a zesty punch you can add the following in bold in addition to the above mentioned
1 cup of pepper jack cheese
1 pinch of paprika
1 tbs of canned green chili peppers
Combine with electric mixer: chicken or turkey, cheeses, salt and pepper. Spoon onto the crescents. Roll them up making sure they are all sealed around the chicken/turkey mixture. Brush tops with butter and sprinkle with bread crumbs. Bake in a preheated oven at 350 for 20-25 minutes. To reheat just place in a 325 degree oven for 15 minutes.
Hungarian Kifli These cookies need time to make as the dough needs to cool and rest for seaervl hours. They are worth the effort. Some recipes use sour cream instead of cottage cheese the consistency is the same with the cookie and it all tastes just as delicious.1 cup butter or margarine, softened1 cup cream style cottage cheese2 cups all-purpose flour2 egg whites2 cups chopped nuts1/2 cup water2 tablespoons ground cinnamon1. In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Addflour until dough forms a ball.2. Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm.3. Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets.4. To Make Filling: Combine egg whites, nuts, water, and ground cinnamon. Mix well and set aside.5. On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 ofthe filling to within approximately 1/2 inch of the edge.6. Cut circle into 24 pie shaped wedges. Beginning at outer edge roll up each wedge tightly.Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or untilgolden (be sure to watch carefully as these cookies burn easily).7. Remove to rack to cool. Repeat process with each remaining portion of dough and filling.Makes 6 dozen