Turkey Broccoli & Cheese Stromboli

These are a favorite of ours. I kind of forgot about them till Monday when I was planning my menu for the week, and we were all glad I remembered! I love to serve these for parties and big get togethers, and you can totally get creative with your fillings.

3/4 C Warm water

1 Tb. Sugar

2 Tb. softened butter

1/2 tsp. Salt

2 large eggs

1 packet yeast

3/4 Cup flour

1 1/2 Cups flour

Mix together first 4 ingredients, then add eggs, yeast and 3/4 cup flour. Mix with your beaters for 3 minutes. Then add 1 1/2 Cups of flour, and knead bread for 5 minutes (adding flour as needed). Then roll your dough out on a floured surface in a long rectangle shape. Spread softened butter on the center of your dough, and add the fillings of your choice. Roll up sealing all of your edges, then lift and put on pizza pan, and form a circle. Bake at 350 for 25-35 minutes. Brush with butter while warm, cut and serve.

Tonight we softened a bit of butter, and added some minced garlic to it, and it made a great flavor. We also sauteed some broccoli in olive oil, with a packet of Italian Seasoning and cut up some deli turkey, and shredded cheddar cheese. It was delicious!

We have had this with shredded roast beef, sauteed onions and mushrooms, and provolone and that was really good too.

Pumpkin Bites

Tonight I made the kids a "Halloween Feast." I came up with these fun little sandwiches and they were a hit, and Stupid easy!

2 cans of recipe creations Pillsbury baking sheets.

1/2 lb of turkey or ham

1 8 oz. package of cream cheese

1 bunch of scallions

salt and pepper to taste

I opened the baking sheets, and flattened them just a bit with a rolling pin. Then I took a pumpkin cookie cutter and cut several sections in the dough, laying them on an ungreased pan. Then I cut my meat into bite sized pieces, mixing it with softened cream cheese and diced scallion, and added some salt and pepper.

I spooned a tablespoon of filling right into the center of the dough. Then I used my second sheet of dough, cut our more pumpkins, and covered the filling with the second pumpkin, pinching the sides closed as I went.

Then I used a knife and cut a few slits through the top of the pumpkins.

Bake at 370 for 10-12 minutes.

Next time I may try these with some shredded chicken.

These were so easy to make and our Halloween Feast was complete when served with "blood soup", which is really just plain old Campbell's tomato soup...but Adyson thought that was sooo much fun!

Chicken Salad Croissants

Everyone has their favorite recipe for Chicken Salad Croissants. This is one that my mom loves, and I made it for the first time last night...it was really delicious!

So this is a no measurement recipe....but just do what tastes right.

Instead of using broiled chicken, used grilled and chilled chicken. (I used leftover chicken from my chicken club tacos.) The marinade helped to give the salad extra flavor, and the chicken tasted great. Cut the chicken into bite sized pieces.

Next add some celery. chopped.

Green onions. chopped.

Slivered almonds. (Great for crunch)

I love purple grapes in this too.

Add garlic salt.

Pepper.

Add a few dashes of lemon Juice.

You know the drill and I'm sure you have adapted this to your liking, but I think what makes this recipe so good is the secret ingredient-cream cheese.

Add softened cream cheese and mayo...maybe equal parts. It gives your chicken mixture a great rich taste.

Mix it all together, making sure that there is plenty of the mayo/cream cheese mixture...so it doesn't taste dry, and serve on a croissant.