Frozen Chocolate Whip Cream Pie

8 in Gram cracker pie shell
8 oz whip cream
4 oz milk chocolate chips
1/3 c milk
2 Tbl sugar
3oz cream cheese


Cream together the cream cheese and sugar, set aside. Melt chocolate chips and 2 tbl of the milk, mix the chocolate mixture with the cream cheese mixture, add the remainder of the milk. Add the whip cream and mix all together, put in pie shell and freeze for about four hours.
( you can let it soften about 20 min before cutting to make it easier)

Sweetheart Strawberries and Cream Scones

1 1/2 cup flour
1/4 cup granulated sugar
1/4 tsp kosher salt
1 1/2 tsp baking powder
1/4 cup cold butter
generous 1/3 cup diced fresh strawberries
2 tsp strawberry jello powder
1/2 tsp vanilla extract
1/2 cup heavy whipping cream
1 egg, lightly beaten
1/2 cup powdered sugar
2 tsp milk

Preheat oven to 425 F.  Combine flour, sugar, salt and baking powder in a mixing bowl.  Cut in the butter with a pastry blender until resembles a coarse meal.  

Add the jello powder and the strawberries, and stir to coat the berries with flour and evenly distribute.  Add the vanilla, cream, and egg and stir just until the cream is no longer wet with a wooden spoon.  There will be flour at the bottom of the bowl.  

Lightly flour a work surface and turn out the dough.  Using the palm of your hand knead 8-10 times until the the flour is all incorporated.  Pick up the dough and lightly flour the surface again.  

Shape the dough into about a 6" disk and flatten with your hand.  

With a sharp knife cut into 8 wedges.  

Place each wedge on a stone or baking sheet lined with parchment paper spacing about 2" apart and bake for 20-25 minutes until starting to brown and the top feels solid and hollow when tapped with your finger.

Remove the cooked scones from your baking sheet to a cooling rack and let cool completely.  Meanwhile mix the powdered sugar and the milk to make the glaze.  If it is too thick add a little more milk.  Drizzle the glaze over each scone and serve when the scones are completely cool.  You can eat them right away if you want, but I like the strawberries better cold than still warm.

 Go here for more yummy recipes from my friend Krista! 

Coconut Lime Scones

1/4 cup sugar
1 small lime, zested and juiced
scant 1/2 tsp lime zest
1 1/2 cup flour
1/4 tsp kosher salt
1 1/2 tsp baking powder
1/4 cup coconut oil
1/2 cup shredded coconut
2 Tbsp lime juice
2 Tbsp milk
1 large egg, lightly beaten
1 tsp Turbinado sugar, optional

1/2 Tbsp lime juice
1/2 Tbsp water
1/2 cup powdered sugar
scant 1/2 tsp lime zest

Preheat oven to 425 F.

In a Mixing bowl zest half of zest of one lime reserve the rest in a small mixing bowl for the glaze.  With half of the zest combine with 1/4 cup of sugar pressing with the back of a spoon to release the oils and then stir to combine.  

Add the flour, salt, and baking powder and stir.  With a pastry blender or fork cut in the coconut oil until the mixture resembles a coarse meal.  Add the shredded coconut and stir. 

 Add the lime juice, milk, and egg and stir just until you cannot see liquid anymore.  There will still be a lot of flour left in the bottom of your bowl.  

Turn out the dough onto a flat work surface and knead with the palm of your hand about 8-10 times until the dough is soft and all the flour is incorporated.  

With your hands shape into a 6" disk and sprinkle with turbinado sugar if desired.  

With a knife cut into 8 wedges.  

Arrange on a stone or a baking sheet lined with parchment paper about 2" apart.  Bake for 15 minutes or until starting to brown and no longer doughy.  

Remove to a cooling rack and cool completely.

Mix the powdered sugar, zest, and lime juice, and water with a small whisk and drizzle over cooled scones.

Got it from my friend on her page here, she has tons of wonderful recipes! 

Cream Cheese Struesel Bread

2Tbl. yeast                                                        ¼ c. warm water

5+ c. flour                                                           ½ c. sugar

1½tsp. salt                                                        3 eggs

½ c. butter                                                        1½ c. warm water

 

Dissolve yeast in ¼ c. warm water.  Combine all ingredients and let rise 1 hour.  Spread out into two circles.

 

8 oz. cream cheese                                            ½ c. sugar

1 egg yolk

 

Combine and spread on dough.

 

½ c. sugar                                                         ½ c. flour

½ c. butter                                                        4tsp. cinnamon

 

Combine and sprinkle on cream cheese layer.  Bake at 375 degrees for 20-25 minutes.

Chicken and cream cheese rollups

4 chicken breasts, cooked and cubed

2 packages crescent rolls (in the fridge section of the store- my favorite are Pillsbury- the store-brands usually don't roll-up as well!)

1 (8 oz) package cream cheese (low fat works fine for these), softened

1-2 Tbsp chopped onion (depending on how much you like)

1 small can of mushrooms (you could also use fresh if you prefer those)

2 Tbsp margarine OR butter, melted

Mix together cooked chicken, softened cream cheese, onion, mushrooms, and melted margarine.

Roll out your crescents, place a heaping spoonful of chicken mixture on wide-end of crescent and roll it up. Place on large cookie sheet (I use my largest jelly-roll pan). Bake at 350 degrees for 12-14 minutes (watch for the rolls to turn golden).

Makes 16 roll-ups.

Found it Here

Chicken Cordon Bleu

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup 
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces 
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

Found it Here