~ Chimmchungas By Tesha ~
I can never make just one batch. I always double it
Thaw: 30 minutes Prep: 25 minutes Bake: 15 minutes
Unlike traditional Napoleons, these are filled with cinnamon-flavored chocolate mousse and drizzled with melted chocolate.
Ingredients
1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet) 1 cup heavy cream * 1/4 tsp. ground ground cinnamon 1 pkg. (6 oz.) semi-sweet chocolate pieces, melted and cooled 1 square (1 oz.) semi-sweet chocolate, melted Confectioners' sugar
directions
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet. BAKE 15 min. or until golden. Remove from baking sheet and cool on wire rack. PLACE cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 bottom halves with chocolate cream. Top with remaining top halves. Serve immediately or cover and refrigerate up to 4 hr. DRIZZLE with melted chocolate and sprinkle with confectioners' sugar just before serving. Makes 18 Napoleons. TIP: *You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.
What you will need:
4 boneless chicken breast
1 box of stuffing prepared
1 can of mushrooms (I don’t always put these in it taste good with or without)
1 container of cream cheese with chives and onions
1 box of garlic and cheese croutons crushed (you can also crush up stuffing if you want)
Butter
1-2 cans cream of chicken soup or cream of mushroom
Directions
Boil chicken until no longer pink remove from water and let cool.
While cooling I make the stove top stuffing. Make it as directed on box. (I usually drain all the chicken water expect a few cups and use that in it instead of getting new water. The extra chicken broth seems to add more to it maybe it’s just me)
After making the stuffing add to it mushrooms (drained) and cream cheese with chives and onion. Hopefully by now your chicken is cool enough to touch. You can chop it into pieces or shred. I like to shred it into thick chunks. Add them to the stuffing cream cheese mix.
Roll out cresant rolls add mix in center then wrap it up like a ball (my sister in law gave me this recipe long ago and she actually makes them look like pillows you can do that to I am just too lazy)
Take your new Chicken pillow dip in butter then roll in crushed stuffing or crutons place on cookie sheet. Bake at 375 for 15 mins or until outside is no longer gooey .
While it is cooking you will want to make your gravy all you have to do is open your can(s) of cream of chicken or mushroom soup and dilute with milk to desired thickness. Once the pillows are done pour gravy over them and enjoy.
This is my husband’s fav. Meal!!
12 lasagna noodles
15 oz ricotta cheesse
10 oz frozen chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese
2 eggs
1 pound sausage of beef, if desired (I prefer this meat free as a veggie dish, and my kids love it that way, spinach and all.)
1 26 oz jar of marinara sauce
1 16 oz jar alfredo sauce
Cook pasta according to package directions. Preheat oven to 350. In large bowl combine ricotta spinach mozzarella 2tbsp parmesan and eggs, mix well. In a 15x9 baking pan spread 1 cup marinara, and layer 4 noodles over sauce. Top with half cheese mixture, 1 cup marinara and meat. Layer 4 more noodles, remaining cheese mixture and marinara. Top with four remaining noodles and spread alfredo sauce evenly over the top. Sprinkle with remaining parmesan. Cover and bake 40 minutes. Uncover and bake and additional 15 minutes or untill hot and bubbly. Let stand 10 minutes before cutting
Thaw: 30 minutes Prep: 25 minutes Bake: 15 minutes
Unlike traditional Napoleons, these are filled with cinnamon-flavored chocolate mousse and drizzled with melted chocolate.
Ingredients
1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet) 1 cup heavy cream * 1/4 tsp. ground ground cinnamon 1 pkg. (6 oz.) semi-sweet chocolate pieces, melted and cooled 1 square (1 oz.) semi-sweet chocolate, melted Confectioners' sugar
directions
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet. BAKE 15 min. or until golden. Remove from baking sheet and cool on wire rack. PLACE cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 bottom halves with chocolate cream. Top with remaining top halves. Serve immediately or cover and refrigerate up to 4 hr. DRIZZLE with melted chocolate and sprinkle with confectioners' sugar just before serving. Makes 18 Napoleons. TIP: *You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.
~ Chicken Pillows ~
From the Kitchen of Tesha stolen from Liz BirdWhat you will need:
4 boneless chicken breast
1 box of stuffing prepared
1 can of mushrooms (I don’t always put these in it taste good with or without)
1 container of cream cheese with chives and onions
1 box of garlic and cheese croutons crushed (you can also crush up stuffing if you want)
Butter
1-2 cans cream of chicken soup or cream of mushroom
Directions
Boil chicken until no longer pink remove from water and let cool.
While cooling I make the stove top stuffing. Make it as directed on box. (I usually drain all the chicken water expect a few cups and use that in it instead of getting new water. The extra chicken broth seems to add more to it maybe it’s just me)
After making the stuffing add to it mushrooms (drained) and cream cheese with chives and onion. Hopefully by now your chicken is cool enough to touch. You can chop it into pieces or shred. I like to shred it into thick chunks. Add them to the stuffing cream cheese mix.
Roll out cresant rolls add mix in center then wrap it up like a ball (my sister in law gave me this recipe long ago and she actually makes them look like pillows you can do that to I am just too lazy)
Take your new Chicken pillow dip in butter then roll in crushed stuffing or crutons place on cookie sheet. Bake at 375 for 15 mins or until outside is no longer gooey .
While it is cooking you will want to make your gravy all you have to do is open your can(s) of cream of chicken or mushroom soup and dilute with milk to desired thickness. Once the pillows are done pour gravy over them and enjoy.
This is my husband’s fav. Meal!!
~ RED AND WHITE LASAGNA ~
MY FAVE VEGGIE LASAGNA!12 lasagna noodles
15 oz ricotta cheesse
10 oz frozen chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese
2 eggs
1 pound sausage of beef, if desired (I prefer this meat free as a veggie dish, and my kids love it that way, spinach and all.)
1 26 oz jar of marinara sauce
1 16 oz jar alfredo sauce
Cook pasta according to package directions. Preheat oven to 350. In large bowl combine ricotta spinach mozzarella 2tbsp parmesan and eggs, mix well. In a 15x9 baking pan spread 1 cup marinara, and layer 4 noodles over sauce. Top with half cheese mixture, 1 cup marinara and meat. Layer 4 more noodles, remaining cheese mixture and marinara. Top with four remaining noodles and spread alfredo sauce evenly over the top. Sprinkle with remaining parmesan. Cover and bake 40 minutes. Uncover and bake and additional 15 minutes or untill hot and bubbly. Let stand 10 minutes before cutting