Chicken Pockets

I've got to try these. They sound so yummy. Thought I would share as I was going through this cookbook for some ideas for Easter @ Moms. Enjoy!

3 oz low fat cream cheese, softened
2 tbls unsalted butter, softened
2 tbls milk or chicken broth
2 cups shredded cooked chicken
Chopped chives or minced onion to taste
Salt & Pepper to taste
2 (8 count) cans reduced fat crescent rolls

Beat the cream cheese and butter until creamy. Add the milk and beat until blended. Stir in the chicken, chives, salt and pepper.

Unroll the roll of dough from 1 can onto a baking sheet. Separate into 4 rectangles and press the perforations to seal. Spoon 1/8 of the chicken mixture in the center of each rectangle. Bring the corners of each rectangle together over the center of the filling. Twist and pinch to resemble a hobo's bundle. Repeat the process with the remaining can of crescent rolls and remaining chicken mixture.

Arrange the packets on a baking sheet sprayed with nonstick cooking spray. Bake @ 350 degrees for 20 to 25 minutes or until golden brown.
Makes 8 chicken pockets
From River Recipes IV: Warm Welcomes


Bok Choy Salad

I have had this salad on 2 seperate occasions at church functions and loved it each time. Finally I just had to beg for it, cause I wanted to make it myself. Luckily Becky was more than happy to share. I'm so excited to finally have it in my possession :) It's the perfect light salad with a bite and so very colorful too.

2 pkg. Top Ramen noodles, crushed
1 c. sunflower seeds
1/4 c. melted butter/margarine
Toast at 350 degrees for about 10 minutes and cool.

1 head bok choy, chopped (using the whole thing - white and greens)
1 red onion, chopped (if it is a bigger onion, I would only use half) Refrigerate

1/2 c. sugar
1/2 c. oil
1/4 c. vinegar
1 T. soy sauce
Mix dressing ingredients together and refrigerate for at least one hour or it can be made the day before.Then mix the toasted noodles/sunflower seeds with the bok choy/onions, dressing and serve.
From Becky Bluth


Nanny's Carrot Cake

**I got a taste of this cake @ Thanksgiving which is traditionally at Nanny's house. It was the best carrot cake I've ever had!! I'm so happy to have the recipe now**

2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2/3 teaspoon cinnamon
1 teaspoon salt
4 egg
1- 1/2 cups cooking oil
3 cups carrots -- grated
1/2 cup pecans -- chopped
8 ounces pineapple -- crushed and drained

8 Ounces cream cheese -- softened
4 Ounces butter -- softened
16 ounces powdered sugar
1 teaspoon vanilla

Mix together all dry ingredients. Beat Eggs and add oil. Combine dry ingredients with egg mixture. Add carrots, pineapple and nuts. Pour into (3) 9 inch layer pans. Line pans with parchment paper.

Bake at 300 degrees for 45 minutes.

Cream together cream cheese and butter. Add sugar and vanilla and beat well. Frost lightly between layers then ice top. NOTES : In frosting, use only small amount of butter(2 teaspoons) for thicker icing.
Serving Size 12
From Nanny Wilson in her cookbook "The Cotton Country Collection"


Taco Soup

This can be made with shredded chicken or ground beef. I've had it with chicken and loved it, but it I think calls for beef. Yum!

1 can pinto beans (can use kidney if you prefer)
1 can corn (if you don't like a lot of corn use the niblet can)
1 can diced tomatoes
1 can tomato sauce
1 or 2 boneless chicken breasts (or 1lb of ground beef)
taco seasoning
tortilla chips

Mix all ingredients together in pot and cook for about 20 min just to cook the tomato taste out of it. IF you like that kind of thing then warm and serve. Add water as needed. Serve with tortilla chips and garnish with sour cream and shredded cheddar cheese.
Serves 4

I got this from Donna Sanders and Christine Fausett (at church). We made it in Nauvoo :)


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