Creamy Chicken Pillows

May 26, 2017
Creamy Chicken Pillows
Creamy Chicken Pillows

Crunchy pillows with a creamy chicken filling. Top off with your favorite Alfredo sauce to make it your new favorite dinner menu addition!
Creamy Chicken Pillows

Let me introduce you to our new favorite chicken dish.  

Chicken in a giant crunchy pillow. Then, drenched in Alfredo sauce. Ah! These are just so darn good!

I've made these a few times, and each time, we liked them even more than the previously time. Therefore, it was time to share them with you, my Internet friends. :)

For real though, these are delicious and really easy to make. The pillow is made up a your basic, refrigerator crescent rolls and the filling is chicken, cream cheese and a few spices.  For the spices, below is what I used. We are a very plain Jane kinda family, but, if you want to add more..go for it. Use your own flavor judgment.  

Dip the pillows in butter, then, breadcrumbs and bake. See?! Simple

They go perfectly with a creamy Alfredo sauce.  However, as mentioned, we are a bit plain Jane and some people in my family eat them without the sauce.  They are still delicious. Again, go with what your own preference. I included a link to our favorite homemade and jarred Alfredo sauce in the recipe ingredients. Both are good..you won't be disappointed. 

On a completely different note..

I just wanted to let you guys know that there will not be a weekly meal plan post this weekend. It's a crazy schedule at my house for the next few days and I won't be around a computer much.  It will be back next week.

Also, if you subscribe to my email updates, first, thank you! (if you don't, click here!) 
Second, you may of noticed the sudden lack of a picture in your email. This is a problem that I'm working hard on fixing. It involves some type of coding and I'm hoping to get it taken care of soon. I'm sorry for the inconvenience. I know it's nicer to see a picture of the recipe instead of just a bunch of words, so, as mentioned, it's getting fixed soon.

Enjoy the chicken pillows and have a wonderful weekend!

Creamy Chicken Pillows

linking up & weekend potluck 
please note: this post contains an affiliate link, see disclosure 

Creamy Chicken Pillows
Creamy Chicken Pillows
by Table for Seven
Prep Time: 00:30
Cook Time: 00:20
Ingredients (8 rolls)
  • 2 packages, refrigerated crescent rolls
  • 2 cups cooked chicken, diced or shredded
  • 4 oz cream cheese, softened
  • 1 tsp dried chives
  • salt/pepper, to taste preference
  • 1 tsp minced onion
  • 1/4 cup butter, melted
  • 1 cup bread crumbs
OPTIONAL TOPPING
Instructions
Preheat oven to 350 degrees. Line a flat rimmed baking sheet with foil, then, lightly spray foil with non stick cooking spray.
In a bowl, mix together chicken, cream cheese, minced onion, chives and salt/pepper. Blend well.
Remove crescent rolls from package and lay flat.
Press two triangles together to create a rectangle. Be sure to press seams together securely, so, no filling will come out when baking.
Repeat with all rolls.
Fill the middle of each rectangle with approx 2-3 TBSP of chicken filling. Bring corners of dough into middle of chicken mixture. Then, fold up around completely, creating a ball. Repeat with remaining rolls.
When completely, dip each chicken pillow into melted butter, then, coat with bread crumbs. Repeat with remaining pillows.
Place on baking sheet and bake for 20-25 minutes or until brown.
Let chicken pillows sit for 5 minutes or so before serving.
If desired, top with Alfredo sauce and additional dried chives.
Adapted from Life in the Lofthouse

  • Chocolate Chip Cookie Cake
  • Chocolate Chip Cookie Cake

    May 24, 2017
    Chocolate Chip Cookie Cake

    A supersize chocolate chip cookie in cake form. Topped with a creamy, buttery frosting!

    Chocolate Chip Cookie Cake

    A few weeks ago, my youngest and I baked this fabulous cookie cake together. He is a huge lover of things baked goods and is always asking me to bake something with him. 

    Baking just average chocolate chip cookies is not what he wants to do. It has to be special and it has to be decorated.  Lately, he also requires that our special baking projects are to be photographed. I kid you not.  

    My child. Future food blogger.

    So, we baked up this cookie cake, decorated it (per his instructions), to look like a sunflower, then, photographed it. We also decided that this is one seriously delicious cookie cake, therefore, it just had to be shared with you guys.  

    In his words.."be sure to put this on your blog!" Yes, sir. 👍

    Chocolate Chip Cookie Cake

    This chocolate chip cookie cake is, as mentioned previously, seriously delicious.

    Soft, loaded with chocolate chips (both regular and white chocolate) and finished off with a sweet frosting along the edges.  The frosting is basic recipe made with shortening instead of butter and powdered sugar.  

    Dying it yellow or any other nifty color is strictly optional. Topping it with chocolate chips and sprinkles is also optional too. Remember, my is a sunflower. 😊 Yours can be decorated as creatively or as simple as you wish.

    Have some fun with it!

    Enjoy-

    Chocolate Chip Cookie Cake


    Chocolate Chip Cookie Cake
    Chocolate Chip Cookie Cake
    by Table for Seven
    Prep Time: 00:15
    Cook Time: 00:20
    Ingredients (Serves: 6-8)
      FOR CAKE
      • 3/4 cup butter, softened
      • 1 cup brown sugar
      • 1 egg
      • 1 egg yolk
      • 2 tsp vanilla
      • 2 cups flour
      • 2 tsp cornstarch
      • 1 tsp baking soda
      • 1/4 tsp salt
      • 1 cup chocolate chips
      • 1/2 cup white chocolate chips
      FOR FROSTING
      • 1/2 cup butter flavor shortening
      • 2 cups powdered sugar
      • 1 tsp vanilla
      • 2-3 TBSP milk
      Instructions
      Preheat oven to 350 degrees.
      Grease a 9 inch pie plate or round baking dish.
      In a bowl, whisk together flour, baking soda, salt and cornstarch. Set aside.
      In a mixing bowl. beat together butter and sugar until fluffy. Add in egg, then, egg yolk. Then, add in vanilla. Mix until combined and creamy.
      Gradually, add in flour mixture and beat until combined.
      Fold in both chocolate chips.
      Spread cookie dough into prepared pan.
      Bake for 20-25 minutes or until brown.
      If necessary, cover sides of pan lightly with foil after about 15 minutes, to avoid the edges from burning.
      FOR FROSTING
      Beat ingredients together until creamy. Adding/subtracting milk to reach desired consistency.
      Frost on cooled cookie cake.
      Note:
      I used Wilton Decorator Plus with the 1M star tip to decorate to edges of this cookie cake.
      Cookie cake adapted from Sally's Baking Addiction

    • Apple Brickle Dip
    • Apple Brickle Dip

      May 22, 2017
      Apple Brickle Dip

      A smooth cream cheese dip loaded with toffee! 

      Apple Brickle Dip

      My sister gave me this recipe eons ago.  

      The first time I made it was for a sleepover that included her two kids, my five kids and my other sister's two kids.  Nine total.  Gracious, that was one crazy, busy weekend! It included alot of chips, pizza and lemonade.  Also, dip.   Actually, this dip.

      Friends, I adore this dip. First, because, it beyond easy to make. Second, it is super fabulous delicious. Sweet cream cheese with toffee is a really great combo.    

      This dip is perfect for those many warm weather upcoming parties or just to have around in the house to snack on.  Besides dipping apples, we side ours up with graham crackers or graham cracker sticks. Goes perfectly together.

      Dig in-

      Apple Brickle Dip


      Apple Brickle Dip

      by Table for Seven
      Prep Time: 00:10
      Ingredients (Serves: 8)
      • 8 oz cream cheese, softened
      • 1/2 cup brown sugar
      • 1/4 cup white sugar
      • 1 tsp vanilla
      • 1 cup toffee baking bits:  what I used 
      Instructions
      Beat cream cheese, both sugars and vanilla in a bowl until fully combined and smooth.
      Fold in toffee pieces.
      Serve with apples or graham crackers/sticks.
      Keep any leftovers covered in refrigerator.

    • Vanilla Roll Cake with Chocolate Frosting
    • Vanilla Roll Cake with Chocolate Frosting

      May 19, 2017
      Vanilla Roll Cake with Chocolate Frosting

       A classic vanilla roll cake with a creamy, chocolate frosting.

      Vanilla Roll Cake with Chocolate Frosting

      TGIF friends!  

      This week has been a long one. I think it was because the temperatures hit nearly 86 degrees a few times. 86 degrees is not so bad, but, when it's before June, that's just not fun. My body is just not used to it yet. The temps did lower, which is nice. But, the storm and tornado siren that sent us all to the basement at 11 o' clock at night was a not so nice.  

      You know what is really nice?

      Cake. But, you knew that already. 

      This is my very first roll cake. Roll cakes are another one of those desserts that always intimidated me. I think it was the fear of it turn into a crumbly mess. Thank goodness, this did not.

      Because, it was my first time at this type of cake, I stuck with something pretty basic. A vanilla cake with a seriously creamy and delicious chocolate filling/frosting.  This was not a difficult cake to make at all. At all.  It does a few steps, but, as long as you follow the instructions correctly, you are good to go.

      Since this is a basic vanilla cake, you do not have to fill it with chocolate. You can pick your own favorite flavored frosting or fill it with a simple jam/jelly ( about 2/3 cup) and dust with powdered sugar.

      Super fun and delicious!

      Vanilla Roll Cake with Chocolate Frosting

      linking up & weekend potluck

      Vanilla Roll Cake with Chocolate Frosting

      by Table for Seven
      Prep Time: 00:30
      Cook Time: 00:10
      Ingredients (Serves: 8-10)
        FOR CAKE
        • 3/4 cup flour
        • 4 eggs, at room temperature, separated
        • 1/4 cup powdered sugar, plus, additional for rolling
        • 1 tsp vanilla
        • 1/8 tsp salt
        • 2 TBSP sugar
        FOR FROSTING
        • 4 oz semi-sweet baking chocolate
        • 10 TBSP butter, softened
        • 1 1/3 cups powdered sugar
        • 1 tsp vanilla
        • sprinkles, optional
        Instructions
        FOR CAKE
        Preheat oven to 350 degrees.
        Line a flat rimmed 15 x 10 baking sheet with parchment paper.
        In a mixing bowl, add egg yolks and powdered sugar.Beat until yolks have doubled in volume. This should take about 4-5 minutes.
        In a separate mixing bowl, beat eggs whites with 2 TBSP of sugar and salt. Beat until soft peaks form.
        Add half of flour into the yolk mixture. Gently fold with a whisk. Then, fold in half of egg whites.
        Repeat with remaining flour and egg whites. Fold gently with a rubber spatula until combined.
        Spread batter evenly on to pan.
        Bake for 10-12 minutes or until cake springs back when touched.
        Let cake cool just for 5 minutes. You still want it to be warm, but, don't burn yourself.
        Dust the top of your cake with powdered sugar and then, cover with a clean, dry dish towel.
        Place a second baking sheet on top of dish towel. Then, flip cake over. This will remove the cake from the pan.
        Take off parchment paper and dust cake with powdered sugar.
        Roll cake (from 10 in side) into towel.
        Let cake cooled completely before frosting.
        FOR FROSTING
        In a saucepan over medium heat, melt chocolate. Let it cool to room temperature.
        In a mixing bowl, beat butter until creamy. Then, add in vanilla and powdered sugar. Continue mixing until creamy.
        Pour in cooled melted chocolate and beat until mixed in well.
        TO FROST CAKE
        Carefully, unroll cake from the towel. Spread frosting. Then, re-roll tightly. Frost top and sides of roll.
        If desired, top with sprinkles before frosting sets.
        Cake adapted from Anne Olson
        Frosting adapted from Crazy for Crust

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      • Oven Tacos and Homemade Taco Seasoning
      • Oven Tacos and Homemade Taco Seasoning

        May 17, 2017
        Oven Tacos and Homemade Taco Seasoning

        Bake your tacos for a delicious and easy weeknight meal!

        If you have read this blog for any amount of time, my love of taco-related dishes is pretty obvious. Note: see here, here, here and here.  

        I could eat them everyday. No joke. 

        Actually, if possible, chocolate and tacos would be about all my family would consume. The chocolate they would go along with. The tacos? Mmph, not so much. I know! Craziness. For some reason, they would get sick of them?? Although, my oldest is a taco lover too and will always agree to tacos for dinner, lunch, a snack or whenever she can get them. She's such a good kid.👍


        These particular tacos are a whole family favorite.  They are simple and give a little twist to your regular tacos. Baking them in the oven gives them an extra crunch and the melted cheese is just heavenly. 

        Once they are baked, top them with your favorite taco accessories...tomatoes, onions, olives, lettuce, salsa, sour cream, etc.  Also, for a little added kick, we baked some of ours with nacho cheese flavored taco shells,

        Dig in-

        Oven Tacos and Homemade Taco Seasoning

        linking up & weekend potluck 

        please note: this post contains an affiliate link, see disclosure 


        Oven Tacos and Homemade Taco Seasoning

        by Table for Seven
        Prep Time: 00:30
        Cook Time: 00:15
        Ingredients (Makes: 10-12 tacos)
          FOR TACOS
          • 2 lbs ground beef
          • 1/4 cup dry minced onion
          • 1 1/4 cup tomato sauce
          • 3-4 TBSP taco seasoning (see below for ingredients) 
          • 1 TBSP cornstarch
          • 8 oz shredded taco blended cheese
          • 10-13 crispy taco shells
          • chopped tomatoes for garnish
          FOR SEASONING
          • 2 TBSP ground cumin
          • 1 tsp. paprika
          • 1/2 tsp. cayenne pepper
          • 1/2 tsp. onion powder
          • 1/2 tsp. garlic powder
          • 1/4 tsp. black pepper
          • 1/4 tsp. chili powder
          • blend in small container and keep leftovers covered
          Instructions
          Preheat oven to 400 degrees.
          In a large skillet, brown ground beef until no longer pink. (If necessary, drain meat before going to next step)
          Stir in minced onion, tomato sauce and taco seasoning and mix well.
          Increase heat to a mild boil. Add in cornstarch.
          Then, simmer for 15 minutes. Stirring occasionally.
          Add meat mixture to taco shells. Using a 9 x 13 baking dish, stack shells up next to each other.
          Sprinkle tacos with cheese.
          Bake for 10-15 minutes or until cheese is melted.


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          If you are a food, craft or DIY blogger, submit your post to get it shared here at Table for Seven!


        • Lemon Lavender Pound Cake with Blackberry Glaze
        • Lemon Lavender Pound Cake with Blackberry Glaze

          May 15, 2017
          Lemon Lavender Pound Cake with Blackberry Glaze

          Lemons, lavender and blackberries! The perfect combination for a spring dessert.

          Lemon Lavender Pound Cake with Blackberry Glaze

          As mentioned previously, blackberries have been all over the place in my area and been a great price. So, I've been snacking on them, but, also, of course, adding them into desserts.  How could I not? They are the perfect springtime dessert addition!

          Also just right for spring?  Lemon and lavender.

          If you haven't used lavender in baking before, you should give it a try.  It adds such a great flavor to so many baked goods. Especially, when baking with lemon. I purchased my lavender extract and dried lavender from Amazon, and they were not costly at all.  I've tried it in cake, cupcakes and scones in the past and they have all been a success.  

          Now, if you don't want to use both the dried and extract, that's OK.  I only use a small amount of the dried lavender with the extract.  They both give the flavor, but, honestly, my kids seem to like the lavender more when the don't see the specks in the cake.  Yeah, my kids are picky that way. 😕

          Use your own flavor judgment when it comes to the dried/extract combination or just use one of them. Whatever your preference. If you want to use just the dried lavender,  I would go with about tablespoon to start out with.  Also, if you don't want to go with any lavender at all, this is still a delicious lemon cake. Simply omit it and go with vanilla extract.

          This pound cake is a lemony delight and the added blackberry glaze is the just right for it. It's just right for the time of year.

          Enjoy!


          Lemon Lavender Pound Cake with Blackberry Glaze

          linking up & weekend potluck

          please note:  this post contains affiliate links. see disclosure 

          Lemon Lavender Pound Cake with Blackberry Glaze

          by Table for Seven
          Prep Time: 00:20
          Cook Time: 00:40
          Ingredients (Serves: 8)
          • FOR CAKE:
          • 1 1/2 cups flour
          • 1/2 cup (1 stick) butter, softened
          • 1/4 tsp baking powder
          • 1/2 tsp salt
          • 1/4 tsp baking soda
          • 1 cup sugar
          • 3 eggs
          • 3/4 cup plain Greek yogurt
          • 2 TBSP lemon juice
          • 1 tsp lavender extract
          • 1 tsp dried lavender
          • FOR GLAZE:
          • 3/4 cup fresh blackberries
          • 2 TBSP sugar
          • 1 TBSP water
          • 1 tsp lemon juice
          • 2 cups powdered sugar
          • cake adapted from Bake Your Day
          Instructions
          FOR CAKE
          Preheat oven to 325 degrees. Grease a 9 inch loaf pan.
          In a bowl. whisk together flour, salt, baking soda and baking powder. Set aside.
          In a mixing bowl, beat butter and sugar until fluffy. Add in eggs, one a a time, mixing well after each egg. Add in lemon juice and lavender extract.
          Gradually add in flour mixture and Greek yogurt, alternately between the two until mixed.
          Fold in dried lavender.
          Pour into prepared pan and bake for 40-50 minutes or until knife inserted comes out clean.
          Let cake cool completely before adding glaze.
          FOR GLAZE
          In a bowl, lightly toss blackberries, sugar and lemon juice together. Let mixture sit for 20 minutes.
          Then, in a blender or food processor, blend blackberry/sugar mixture with 1 TBSP water until pureed.
          Drain blackberry puree through a mesh sleeve to remove seeds.
          In a mixing bowl, beat blackberry puree with powdered sugar until fully mixed.
          Spread on cooled cake


          Be sure to check out our new section of the blog!  SUBMIT A PROJECT   
          If you are a food, craft or DIY blogger, submit your post to get it shared here at Table for Seven!