Chicken Wraps

Alright...So this one is a dinner FOR pinterest. I made this one up after seeing lot of similar recipes.

1 can cream of chicken soup
1 package of cream cheese
3 cans of Chicken, or any cooked chicken
Seasoning of choice (tony's for me)
3 cans crescent rolls

Mix cream of chicken, cream cheese, and chicken in pot over heat. Once cream cheese is melted, spoon into crescent rolls. Bake at 350 15-17 minutes.



I also made a gravy to go over...I totally made up what i put in it. I used the same pot, not cleaned so it still have some yummy stuff in it. I added chicken bullion, water, garlic salt, flour, and onion flakes. It was very good! I can't wait until I make it again!

Cake Batter Rice Krispie Cupcakes (WARNING YOU MAY NEVER GO BACK TO REGULAR RICE KRISIPIES)

What could be better then lots of sugar? They looked good, I needed a dessert for young womens...so I figured i would try them.

http://bakedfromabox.blogspot.ca/2012/08/cake-batter-rice-krispie-cupcakes.html


Ingredients
Rice Krispie Treats
6 tbs margarine* (3/4 of a stick)
3/4 cup yellow cake mix
1/2 tsp vanilla extract
3 cups Rice Krispies
1/2 10oz bag of marshmallows (5oz)
1 tbs sprinkles

Buttercream Frosting
1/2 cup margarine* (1 stick) - room temperature
2 cups confectioners’ sugar
2 tsp vanilla
1 tsp almond milk*

Instructions
Melt margarine in the microwave (about 45 seconds). Mix in marshmallows and return to microwave for 30 second intervals, stirring between, until melted. Mix in cake mix and vanilla until combined. Add in sprinkles and 2 cups of Rice Krispies with a spatula. Add in the third cup of Rice Krispies.

Fill each well-greased muffin holder with the Rice Krispie mixture and press it in gently with the back of a spoon. Cool for 30 minutes in the refrigerator.

For frosting, cream margarine in stand mixer with paddle attachment, then slowly add in confectioners’ sugar until well combined. Mix in vanilla, almond milk and food colouring if desired.

Remove Rice Krispie cupcakes from tin with a knife. Frost and top with sprinkles.

*Butter and regular milk could be substituted for their non-dairy counterparts.
**Makes 24 mini cupcakes. For a 9 x 13” pan, double the recipe.
***Note: Also try this out with a marshmallow cream frosting!




The changes this time...I couldn't bring myself to add the frosting, and I did a 9x13 pan. OH MY GOODNESS! These were like heaven in my mouth!!! One comment was that I had just changed her life. They are THAT good! Try them. NOW! :)

Slow Cooker Buffalo Chicken

How good does that sound?? I love the slow cooker part, because that means I dont have to spend hours cooking!

http://www.emilybites.com/2012/07/slow-cooker-buffalo-chicken.html

Ingredients:
3 lbs raw boneless skinless chicken breasts (the original recipe used frozen breasts, but I used them unfrozen, so it appears you can do either)
12 oz bottle of Buffalo wing sauce (I used Frank's Wing Sauce)
1 oz packet of dry Ranch mix (I used Hidden Valley)
2 T light butter

Directions:
1. Place the chicken breasts in your slow cooker. Pour the bottle of wing sauce over the top of the chicken. Sprinkle the packet of ranch mix over the top of the wing sauce. Place the lid on your slow cooker. Cook on low for 7-9 hours until meat shreds easily.
2. Remove meat and shred it using two forks. Return shredded meat to the sauce and add the butter. Stir to combine. Continue to cook on low for another hour so the meat can soak up the sauce. Serve however you like!


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What did I change? I thought you'd NEVER ask!! I didn't add butter....and I only did 4 chicken breasts. We loved this! Put it on some warm homemade bread. YUM! I also cooked on high for about 3-4 hours. Keeper :)