Thursday, September 29, 2011

Cake Pops

I love cake pops they are cute and yummy and everyone is very impressed by them. That being said they do take a bit of time to make but are very worth it. If you need a pick me up, try making these and giving them away, they will be oooh'd and aaah'd over and you will feel so good about your new found talents. If you google cake pops you will be amazed at how many designs people make. Make them plain or with sprinkles or puppies or whatever your excellent mind can think of and they will be wonderful!

1 Box of Cake Mix any flavor, make according to the directions on the box
1 can of frosting, whatever you like
1 pkg Chocolate or Vanilla Almond Bark
Sucker Sticks
No more than 1/8 C Crisco
Decorating items, like sprinkles or whatever
Piece of foam, I use a large white rectangle shaped piece I found by the fake flower section at wal-mart, Cover this in Saran wrap in case your pops drip
  1. Bake cake according to directions. Cut out the center of the cake, leaving the crunchy edges. Break them up and put them in a bowl to cool down. Cover it with Saran wrap so it doesn't dry out.
  2. Once it's cool add about 1/2 can or frosting. Mush together. If you try to make a ball and it falls apart then add a little more frosting until you can make a ball that will stay together. Be careful to not add to much if you do it will be really smooshy and they won't work so BE CAREFUL.
  3. Roll all that cake and frosting into little balls, you can also use a cookie scoop, small ice cream scoop or your hands.
  4. Put them on a plate or tray or whatever will fit in your freeze. Freeze them for about 15 minutes and no longer than 25 minutes. I guess if they get too cold then after you dip them in chocolate the chocolate will crack while cooling (some of mine always crack, I give those to my kids)
  5. While cake balls are cooling, melt your chocolate in a tallish but narrow cup, (I usually use a plastic cup) because you want the chocolate to be deep enough to cover your cake. I usually microwave it a minute at a time then stir, until melted. For every square of chocolate you melt add 1 t. of Crisco, it helps thin it out and makes the chocolate not so crunchy when you bite into it.
  6. Get a nice clean working space and  set out your melted chocolate, your sticks, and your decorating items. Put your Saran wrap covered foam in the fridge with plenty of space so  the pops will not touch anything.
  7. OK now your set, cooling cake balls in the freezer, melted chocolate. Lets make some cake pops
  8. Take out 1 cake ball at a time. Dip you stick in the chocolate then into the cake ball, this will help the cake ball stay on the stick (hopefully)
  9. Dip the cake into the chocolate all the way it needs to be covered completely! Now here is where it gets tricky. Take it out of the chocolate and swirl it around and tap it lightly on the side of the cup so all that chocolate covers it nice and flawlessly wait for it to set a bit but not all the way  then quickly add sprinkles or whatever before it cools and they won't stick.
  10. Then once the chocolate  is no longer drippy, put it in the fridge to finish setting. 
  11. Viola you have made you first cake pop, good for you.
  12. Now repeat steps 8-10 until they are all done. Plan on at least 1/4 of them cracking, they still taste Delicious even if they are a little flawed.
**Flavors I have tried that I liked are Spice Cake with Cream Cheese frosting, and Chocolate Cake with German Chocolate frosting you know the kind with coconut and nuts. I would like to try lemon with cream cheese frosting or lemon frosting and carrot cake with cream cheese frosting. I like cream cheese frosting a lot.
** To make the dog pop above I used edible zebra print paper from wal-mart and cut them into ears and attached them with a little frosting. I used frosting for the nose and outer eyes, I put hard ball candies for inner eyes and I drew the eye balls, mouth, and whiskers with a black sharpie.Good Luck

Wednesday, September 28, 2011

Mouth Watering Quesadilla

These came about because I was starving and these ingredients were in my fridge. They are now my new favorite!! They were very very delicious. If you don't have all the ingredients try using what is in your fridge.

Flour Tortilla shells
Cheddar or Muenster Cheese or whatever you like, grated or sliced
Green Bell Pepper, chopped
Green Onions, chopped
Mushrooms, sliced
Tomatoes, chopped
Cilantro, finely chopped
Sour Cream

  1. In a pan saute with butter, mushrooms, green onions, and peppers.
  2. Remove from pan.
  3. Lightly butter one side of tortillas.
  4. Heat pan to medium.
  5. Place tortillas on pan. Add on half of shell, cheese, sauteed veggies, cilantro, tomatoes, and about 6 shakes of Cholula then add some more cheese on top (you want cheese on both sides so the quesadilla will stick together).
  6. Fold tortilla over cook until tortilla is brown on one side
  7. Flip it over by putting spatula on the open side of tortilla and gently flip over. Brown other side.
  8. Top with sour cream and enjoy!!!
Here is a picture of Cholula, Yummy!

Tuesday, September 13, 2011

Brownies with Cream and Strawberries

These little delicious bites are one of my favorite desserts!!! And I do love my desserts. I think this came from pampered chef but I'm not sure. I had them when a neighbor made them. Try serving these anywhere and you will not come home with any so you better save some at home for later.

1 pkg Brownie Mix
2 Squares White Chocolate or 1/4c white chocolate chips
8oz Cream Cheese, room temperature
1/4c powdered sugar
1c Cool Whip, thawed
1 carton strawberries, thickly sliced
Tiny Muffin Tin

  1. Make brownie mix as directed.
  2. Thoroughly spray each hole with non-stick spray .
  3. Fill each tiny muffin hole 3/4 full.
  4. Bake at 325 for 14 minutes.
  5. Right when you take them out use a spoon or something to push down the middle of each brownie. You are making room for the filling.
  6. Remove brownies onto a plate, be careful they like to fall apart. If they do just squish them back together.
  7. While the brownies are baking melt the white chocolate in a medium size mixing bowl.
  8. Once melted mix in cream cheese and powdered sugar.
  9. Fold in cool whip.
  10. Put "frosting" in a piping bag or you can use a Ziploc bag with a hole cut in corner
  11. Pipe frosting into each brownie.
  12. Slice up strawberries and place one slice on top of the frosting.  Viola you have a beautiful delicious dessert fit to serve Queen Elizabeth.

Wallabys Copycat Smashers

These are my rendition of Wallaby's Smashers. They are very very close to theirs. I love Smashers from Wallaby's they are sooo delicious so I made up my own. I hope you love them as much as I do.

1 lb Red Potatoes
1/2 c Milk
1/2 c Sour Cream
1 Stick Butter or Margarine
3-4 Green Onions, chopped
Salt/ Pepper to taste
1 t Garlic Powder
3 T Bacon, crumbled 
1c Cheese, grated or more if you like

  1. Cut potatoes into 1/4ths boil potatoes with skins on , for 20 minutes.
  2. Drain water.
  3. Add the rest of the ingredients.
  4. Smash with a hand smasher, you want to have chunky bits left in there.
  5. Once its all smashed serve with cheese on to. YUM YUM YUM!
 This will serve about 6 people.

Tuesday, July 19, 2011

Taco Salad

Taco salad can be made so many different ways, this is just one of the many ways I make it. If  you don't like everything in here just switch it up for things you like.

1/4 lb Hamburger
1 T. Taco Seasoning
3 T. Water
1 C. Rice, cooked
1 Head Romaine, chopped
3 Green Onions, chopped
1 Can Black Beans, drained and rinsed
1 C. Super Sweet Corn
1 C. Cheese, grated
1/2 Bag Frito's
1 Can Kalamata Olives
1 Avocado, diced
Brianna's Chipotle Salad Dressing
1/2 C. Sour Cream 
1 T Lemon or Lime Juice

  1. Brown hamburger
  2. Add water and taco seasoning and simmer on low until all liquid is absorbed
  3. Add together in a large bowl--meat, rice, lettuce, green onions, beans, corn, cheese, Frito's, olives, avocado
  4. Mix sour cream and lemon/lime juice together and drizzle over salad
  5. Add salad dressing. Mix altogether and serve
Substitute: Another salad dressing we like to use is; 1 C. Italian dressing, mixed with 1/4 C Taco sauce. We use La Victoria but use whatever you like.

Fresh Salsa

All I can say about this is Yummy Yummy Yummy! Oh yea and it also tastes really good.

4 Medium Size Tomatoes, chopped
1/2 Red or Yellow Onion, chopped
1/2 Bunch Fresh Cilantro, chopped
1 Avocado, diced
Salt to taste

  1. In a small food processor put tomatoes, onion and cilantro. 
  2. Pulse a few times, you don't want it mushy.
  3. If you don't have a food processor just cut them all up as tiny as you can
  4. Add Avocado and salt.
Tips: Salsa tastes best the day after you make it  (if you can wait that long) and gets a vinegary taste after 3-4 days.

Tuesday, February 15, 2011

Zupas Copy Cat Wisconsin Cauliflower Soup

I got this recipe from Utah Deal This tastes very very close to Zupas soup. My husband said he couldn't tell the difference at all. It is very good, even my kids ate it and loved it. Be careful though it cools down very quickly so you need to eat it fast!

2 T Butter
1 med Onion, chopped
1/4 C Flour
1/2 t Salt
2 C Milk
3 1/2 C Water
5 Chicken Bouillon Cubes
1 Head Fresh Cauliflower or 1 Bag Frozen Cauliflower
1 t Dijon Mustard
1 C Cheddar Cheese, shredded
1 C Pepper Jack Cheese or Provolone or Mozzarella, shredded/ whatever you like
Cheese and Bacon for toppings

  1.  In a large pan saute onion in butter until soft and golden brown.
  2. Whisk in flour and salt.
  3. Gradually stir in milk, and water
  4. Add bouillon cubes and cauliflower
  5. Bring to a boil then reduce heat, cover and simmer for about 15 minutes until cauliflower is tender
  6. In a blender, (with center, top part removed, so the steam can vent) blend cauliflower at low speed in small batches until very smooth. Blending is really easy and your kids won't even know there is cauliflower in the soup unless you tell them. So Sneaky, they underestimate your sneakiness!
  7. Return cauliflower mixture to pot and heat on medium until hot
  8. Stir in mustard and cheese, mix until cheese is melted and smooth
  9. Ladle into bowls and top with cheese and bacon. Eat Fast!

Super Soft Sugar Cookies

These Sugar cookies are sooooo delicious!! They are soft, flaky, and sweet! 
These rival any bakery cookies. I made them for Valentines but they would be perfect for any occasion.
This recipe came from my sister Jennifer Hedrick
1 C. Sour Cream
1 C Oil
3 Eggs
1 t Vanilla
1 1/2 C Sugar
1 1/2 t Baking Soda
1 1/2 t Baking Powder
1/2 t Salt
4-5 C Flour 
2 Tubes Vanilla Frosting

  1. Preheat oven to 375
  2. Cream together, sour cream, oil, eggs, vanilla and sugar.
  3. Add in, baking soda, baking powder, and salt. Add flour 1 cup at a time, I usually use about 41/2 cups, you want the dough to be firm but still soft and gooey. I hope that makes sense.
  4. Cover and refrigerate for at least 6 hours or overnight, or freeze for 11/2-2 hours.
  5. Cover counter top and dough with flour and roll out dough to 1/4 inch thickness
  6. Cut dough into whatever shape your little heart desires.
  7. Bake for 7 minutes. They will not be brown at all, in fact they don't really look done to me but they are and if you cook them longer they get crispy.
  8. Put on a cooling rack, once cooled, frost those yummy cookies. I use store bought frosting, just the vanilla kind, but if you have an amazing recipe for frosting let me know. I think a little lemon in the frosting would taste good also but I haven't tried it yet.
  9. To make your own colored sprinkles just put some sugar and food coloring in a Ziploc bag and mix very very well. 

  1. This recipe makes about 40-45 cookies depending on the thickness. So what I've done in the past is cut the dough in half , form it into a log and wrap it in saran wrap then freeze it for future use. To thaw it just pop in the microwave and defrost it, it defrosts quickly.

Wednesday, January 19, 2011

Split Pea Soup

I love, love, love steaming, hot, thick, soup on a cold winter day! I made this recipe up last year and haven't had it since, I don't really remember putting so many ingredients in it but I trusted myself and it turned out very very tasty.

1 lb Split Peas
8 C  Water
12 Chicken Bullion Cubes
1 C Carrots, minced
1 C Onions, minced
1 C Potato, minced
1 t  Sage
1 t  Powdered Ginger
1/2 C  Crumbled Bacon (I just buy the pre-crumbled kind in the salad section) or
Salt and Pepper. to taste
2 T  FreshGarlic, minced
2 T Celery, minced or
2 t Celery Seeds

  1. Rinse off Peas
  2. Put everything in a large pot
  3. Bring to a boil then reduce temperature and simmer for 1 hour.
  4. Serve with Grilled Cheese Sandwiches

Fancy Grilled Cheese

I know another seemingly mundane recipe, but that's where you are all wrong! This Grilled cheese is delicious, especially with soups! Easy peasy double cheesy.

 2 Slices of Thin Bread
Cheddar Cheese or 
My favorite is Kraft Deluxe Singles
Parmesan Cheese
  1. I like my bread thin when making grilled cheese or better yet crusty sour dough. Yum!
  2. Butter the outside of both slices or bread
  3. Sprinkle Parmesan cheese on both slices, pat down cheese so it doesn't fall off.
  4. Add Cheddar cheese to bread and grill on medium until golden brown and crispy.

Saturday, January 15, 2011


I can't say enough good things about this chili. It is by far the best I have ever had! I have two versions of this chili one is better than the other but it takes a long time to make. The faster recipe is still very very delicious. This recipe comes from Marlane Hobson.

1lb Ground Beef or *Meat recipe below
1 Onion, Chopped
2  Lawry's Chili Seasoning Packets or whatever brand you can find
2 t  Chili Powder
2 t  Cajon Sesaon Salt or Regular Season Salt
1 Small Can Tomato Paste
2 Small Cans Tomato Sauce
2 Au Jus packets
1 Green Pepper, diced
3 t  Garlic, chopped
5 Cans Pinto Beans, Drained or 
*1 Lb Dried Beans, soaked over night
Enough water to cover beans plus 2 inches

  1. In a very large pot brown meat and onion together or * if using Meat recipe just add shredded meat plus any juice with meat and onion to pot
  2. Add all other ingredients to pot and bring to a boil
  3. Simmer on low for 3 hours stirring every 15 minutes, so beans do not stick to bottom and burn
  4. Serve with cheese, sour cream, and crackers.
  5. You can freeze left overs but they do not retain all of it's flavor, when you reheat it add some hot sauce and brown gravy mix and it will be as good as new.
*Meat Recipe
2-3 lb Pork Loin
2 T Liquid Smoke
1 t Garlic Salt
1 t Onion Salt
2 t Celery Seed
2 t Black Pepper
2 t Worcestershire Sauce
  1. Combine all ingredients except meat together, then rub on meat.
  2. Wrap in a double layer of tin foil and bake in oven  at 275 for 5 hours or place in crock pot on low for 5 hours
  3. Shred, it is now ready for the chili recipe. Be sure to save the juice for the chili

Spicy Noodles With Chicken or Vegetables

This has a very Thai flavor to it.  I would say it is a medium spicyness level you can very easily make it mild. My first bite I thought this is pretty good but by the time my plate was empty I was looking to see if anyone had any I could steal off their plates. Then the next day I couldn't get enough of the left overs! So needless to say I will be making this a lot in the weeks to come. The original recipe comes from Deals to Meals but I have changed a few things.

1/2 C  Olive Oil
2 t Garlic, chopped
1 1/2 T  Creole Cajun Season Salt or 
*if don't want it to be to spicy use regular season salt
2 T  Lemon Juice
2 T Fresh Cilantro, chopped
2 T Brown Sugar
2 T Soy Sauce
2 chicken breasts, thinly sliced
**or Mixed Veggies, I'm thinking cauliflower sounds good

1 lb. Angel Hair Pasta, cooked
2 T Lemon Juice
2 T Olive Oil
1/2 C  Green Onion, chopped
2 T Fresh Cilantro, chopped
Salt and freshly ground pepper
Parmesan cheese

  1. Combine all ingredients under "Sauce", in a pan and cook until chicken or veggies are done.
  2. While chicken is cooking,
  3. Cook pasta
  4. Combine lemon juice, olive oil, green onions, cilantro and salt and pepper together
  5. Add cooked paste and lemon juice mixture together in a large bowl then add chicken/veggie mixture to pasta, toss to combine all ingredients.
  6. Sprinkle with Parmesan and serve warm

Ruby Linzer Bars

These cookies are devine! My mom and I went on a trip to Solvang, California and we stopped at a bakery called Mortensen's Danish Bakery. Holy Moly they sell the best cookies I have ever tasted!!! You used to be able to order them by mail but they stopped shipping them, BOOOO! Well these cookies have the flavor of those cookies, Yea!!!  The base of this recipe came from this website.

1 C  Butter
1 C  Sugar 
1 t Baking Powder 
1/4 t  Salt 
1 egg 
1 t  Vanilla 
1 1/2 t  Almond Extract 
2-1/4 C  Flour 
1 C Slivered Almonds, lightly toasted
1/2 C  Strawberry or Raspberry Jam
    Almond Glaze

 1. Preheat oven to 300F. Beat butter, sugar, baking powder, and salt. Beat in egg, vanilla, and almond extract until combined. Beat in flour
2. Divide dough into three equal portions. Roll each portion into a 10-inch log. Roll logs in nuts. Place logs 3 to 4 inches apart on an ungreased large cookie sheet. Flatten each log to 1-inch thick. Make a 1/2-inch-deep, 1-inch-wide indentation down the center of each log, using fingers or the back of a spoon.
3. Bake 25 minutes or until edges are firm and lightly brown. Cool on cookie sheet then transfer to a wire rack until cooled completely. If necessary, reform indentations by pressing with a spoon.
4. Spoon some of the preserves evenly down center of each log.  Generously spread/drizzle each log with glaze. Let stand until set. Cut each log diagonally into 1-inch-wide slices. Makes about 36 bars.
5. Almond Glaze: Stir together 1 cup powdered sugar, 2 teaspoon milk, and 1 1/2 teaspoon almond extract in a small bowl. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency.

 ***** After making the cookies, store in air tight container and do not eat until the next day. They taste only ok fresh, you need to wait until the glaze has time to soak in and for the cookie to soften*****

Easy Tuscan Chicken Marsala

I know this picture is totally ridiculous, but I thought it was funny with a circle of peas around it. This Comes from a  Lawry's season packet. It was so easy to make and I thought it was pretty tasty! This is good for a quick meal especially if you use the pre-cooked chicken from my "chicken for many uses" recipe. It only took 20 minutes to prepare because of the rice. I will definitely be keeping a packet of this around for a quick easy meal. I changed the original recipe so don't follow what is on the package.

2 Chicken breasts 
2 T Olive Oil or Butter
8 oz. Mushrooms, sliced
2 1/2 C Water
2 Lawry's Chicken Marsala Season packet
1/3 C White Cooking Wine

  1. If you are using raw chicken breasts, brown in oil on both sides for 3 minutes. Then slice into very thin strips and set aside
  2. If you are using cooked chicken just cut into bite size pieces and set aside
  3. Add oil to pan and saute mushrooms on med-high for 3-5 minutes, until soft
  4. Add water, season packet and cooking wine to pan, cook for 3 minutes 
  5. Add chicken to pan mix until all coated, if using raw chicken cook until chicken is done, about 5 minutes depending on thickness.
  6. Serve over rice
Here is a picture of the season packet, so you can find it at the store

Beef and Noodles

My Mother-in-law Marlane Hobson made up this recipe. It looks very plain but it has a lot of flavor! I love crock pot meals.

1 1/2 Au Jus Packets
1 Brown Gravy Packet
3 C Cold water 
1/2 C White Cooking Wine
 2 T Fresh Garlic, chopped
Salt and Pepper
2-3 lbs. Beef Roast
Wide Egg Noodles
8 oz. Mushrooms, sliced

  1. Dissolve Au jus and brown gravy in cold water. Add to crock pot
  2. Add wine, garlic, salt and pepper to taste and roast to crock pot
  3. Cook on high for 3 hours. 
  4. Take roast out and slice it thin. Cook additional 1-2 hours until meat is very tender
  5. Add mushrooms in the last hour of cooking
  6. Serve over wide egg noodles and sprinkle with Parmesan

Tuesday, January 4, 2011

Lemon Alfredo Chicken Pasta

I got the  recipe for the base of this sauce from the  Deals to Meals  website. I have said this before but she has very good recipes! This is similar to the Alfredo sauce I posted but less fat and a lemony taste to it. It is a very good sauce. I froze the left over sauce and it reheated and tasted the same as the first time we ate it!
1 lb Pasta of your choice
2 Chicken Breasts
Lemon Alfredo Sauce:
3 T. Butter
2 t. Flour
3 C. Whole Milk
1 C. Parmesan Cheese
1/2 C. Mozzarella Cheese, shredded
3 Chicken Bouillon Cubes
1 t.  Pepper
1 T. Lemon Pepper Seasoning 
1 T. Lemon Juice
Baby Spinach Leaves
Pine Nuts, Toasted

  1. Pan fry chicken breasts. I didn't add any seasoning but you can if you want. Cut into bite size pieces, set aside
  2. Start cooking noodles
  3. For Sauce; Melt butter then add flour. Stir together to create a roux.(or thickener)
  4. Then add milk. Stir together cooking only on low. 
  5. Once the milk is heated thoroughly, add the chicken bouillon, add pepper, lemon pepper. 
  6. Add Parmesan cheese and Mozzarella. If sauce needs to be thicker add more Parmesan cheese. 
  7. Do not cook on a high heat it will curdle the milk! 
  8. When sauce is thick enough to coat the back of a spoon, add * optional spinach and mushrooms. If you would like you can add chicken now or wait and put it on top when done.
  9. Simmer until noodles are done cooking. 
  10. When you take it off the heat, add the lemon juice.
  11. Pour sauce over noodles top with *optional pine nuts.

Monday, January 3, 2011

Minestrone Soup

This is my own recipe. I love this soup in the winter, it fills you up and keeps you warm and toasty.

2 Small Potatoes, peeled and chopped
10 Mini Carrots or 2 Regular Carrots, peeled and chopped
1 Med. Onion, peeled and chopped
1 Can Kidney Beans, drained and rinsed
2 T. Italian Seasoning
3 T. Garlic, Chopped
8 C. Water
12 Chicken Bullion Cubes
1 Can Tomato Paste
1 Zucchini, half peeled, chopped
1 Yellow Squash, half peeled and chopped
3/4 C. Mini Shell Noodles 
(Don't use more or they will soak up all the liquid and you won't have soup anymore)

  1. In a Large pot add all ingredients and bring to a boil 
  2. Lower temperature and simmer for 20 minutes.
  3. Serve with cheese toast. Yumm!!
When I say "half peeled" I peel a strip down the entire side then leave a strip then peel a strip and so on.That way you still have the nice green peel but not all the hardness from it. As you can see in the picture.

Poppy Seed Kolachkes

This recipe came out of a cook book I own entitled "Cookies". I know you are probably all cookied out after the Christmas season but just tuck this idea away in your brain for now and pull it out when you want to make a special, delicious cookie.

1 C. Butter or Margarine, softened
6 oz Cream Cheese, softened
1/2 C. Sugar
1 t. vanilla
3 C. All-Purpose Flour
3 t. Poppy Seeds
2/3 C. Jam

1 C. Powdered Sugar
8-10 t.  Milk
2 t. Almond Extract

  1. Heat oven to 375
  2. On medium speed, cream together butter, cream cheese, sugar and vanilla. Until light and fluffy
  3. Add flour and poppy seeds, beat at low speed until a soft dough forms.
  4. Divide dough into fourths.
  5. On a lightly floured board, roll one forth of the dough out to a 1/8 inch thickness. 
  6. Cut dough into circles, I used a small ring for a canning jar
  7. Place circles on an ungreased cookies sheet
  8. Spoon 1/4 t. jam onto center of each circle, If you use more it will just leak out.
  9. Fold in half and press edges with a fork
  10. Bake for 7-9 minutes or until edges are golden brown. Remove cookies from cookie sheet immediately or they will stick. Cool completely
  11. In a small bowl combine ingredients for glaze and drizzle over cooled cookies. Dry completely before storing.
Tips: *When you bake these, jam usually leaks out know matter what you do. You will want to clean the jam off of the pan before you make a new batch of your cookies or it will start to stick and smoke and cause problems. Or you could use parchment paper.

Chicken Ring ( I know it's a ridiculous name)

This recipe comes to you from Pampered Chef. I like a lot of their recipes, they are simple, tasty and use common ingredients. Sorry for the bad photo. I cut it up before I remembered to take a picture.

1 Pkg Crescent Rolls
2 Small Chicken Breasts or 1 large
1/2 C Mayonnaise
1 t Mustard
3 T Bacon, cooked and crumbled 
(I buy it pre-crumbled near the salad dressings)
1/2 C Cheddar Cheese, grated
1/4 t Garlic Powder 
2 T Parmesan Cheese
3 T Green Bell Pepper

  1. Preheat oven to temperature on the package for crescent rolls.
  2. Pan fry chicken breasts with no seasonings or oils. (If you add seasonings it ends up being too salty and having too many seasonings) When mostly cooked cut into small bite size pieces and finish cooking.
  3. While chicken is cooking, in a bowl combine, mayonnaise, mustard, bacon, cheese, garlic powder and * optional green peppers.
  4. When chicken is done add to bowl with mayonnaise mixture, mix thoroughly. Set aside.
  5. Place crescent triangles on a large cookie sheet so the corners of the fat side of triangle touch, forming a circle or "ring". Squish the triangles out a bit so there is plenty of room to put the chicken on.
  6. Place chicken on the crescent rolls, putting an even amount all the way around.
  7. Fold the top part of the triangle crescent roll over the chicken and squish down.
  8. Top with Parmesan cheese.
  9. Bake according the directions on crescent roll package.
  10. Once done you may top with lettuce and tomato or serve as is.
  11. I served it with sides dishes of, my yummy Parmesan potato bites and mixed veggies. 
  12. I hope these directions weren't too confusing. Let me know if you need any clarification.