Sunday, February 5, 2012

Chicken Puffs

I first had these chicken puffs at a friend's house. This is the first time we've made them, and they were delicious! As I'm typing this, it occurs to me that this recipe could very easily be cut in half, so that there would only be 4 chicken puffs (this would be good for couple). This is definitely going to be something we make again.

Chicken Puffs
© 2012 Jamie V.

4 ounces cream cheese, softened
2 tablespoons melted butter
2 cups cooked chicken (about 4 medium sized chicken breasts), pulled apart or cut into small pieces - you could probably use canned chicken, if you wanted or needed to
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 (8 ounce) can Pillsbury refrigerated crescent rolls
1 can (10.75 ounce) cream of chicken soup

rice goes well with chicken puffs

  1. Heat oven to 350ºF.
  2. Boil chicken until cooked thoroughly. Once cooked and cooled down, pull chicken apart or cut into small pieces. -OR- Use canned shredded chicken. 
  3. Blend cream cheese and butter until smooth. Add milk, small amount of cream of chicken soup, salt, and pepper. Mix well.
  4. Add chicken to mixture. Mix well.
  5. Separate the crescent rolls into 4 rectangles, by firmly pressing to seal perforations.
  6. Spoon about 1/2 cup of the chicken mixture into center of each rectangle.
  7. Pull all 4 corners of dough to top center of the filling, and pinch together to hold. Pinch together the side seams, as well.
  8. Place squares (i.e., chicken puffs) on cookie sheet and bake 20-30 minutes.
  9. While the chicken puffs are cooking in the over... prepare rice in a separate pot (if you're having rice with the meal).
  10. As the chicken puffs and rice get closer to being ready... pour the rest of the cream of chicken soup into a sauce pain. Add milk. Cook over low heat, until it takes on a gravy-like consistency.
  11. Serve chicken puff on top of a bed of rice. Pour gravy over. Serve.

Friday, February 3, 2012

Mini Cinnamon Raisin Rolls (updated)

Alright, we tried the Mini Cinnamon Raisin Rolls again, and it was a MUCH bigger success than the first time. They were amazing! I've updated the recipe, based on our changes. These are definitely going to be made again in the future.

Mini Cinnamon Raisin Rolls
Adapted from

© 2012 Jamie V.

1 can (16.3 ounce) Pillsbury refrigerated Grand's biscuits (Flaky Layers)
2 - 3 tablespoons butter or margarine, melted (but not hot)
4 teaspoons granulated sugar
2 teaspoons ground cinnamon
1/2 - 3/4 cup raisins (can substitute any other dried fruit)
1/2 cup powdered sugar
1 tablespoon milk, juice, or water

  1. Heat oven to 350ºF.
  2. Separate biscuits. Take one at a time, and flatten with your hand.
  3. In small bowl, mix granulated sugar and cinnamon.
  4. Press raisins into each flattened biscuit.
  5. Spread (use pastry brush) butter evenly over each biscuit, over the raisins.
  6. Evenly sprinkle cinnamon-sugar mixture over each biscuit.
  7. Roll each biscuit - this can be a little tricky, since there's so much stuff "in" it.
  8. Cut each rolled biscuit into 3 slices (2 cuts) - we used a Cook or Santoku knife. Place slices, cut side down, in ungreased 8- or 9-inch square pan.
  9. Bake 10-15 minutes, or until golden brown. Cool 5 minutes.
  10. Meanwhile, in small bowl, mix powdered sugar and milk (or juice or water) until smooth. Drizzle over rolls. Serve warm.