Friday, December 17, 2010

Turkey Crescent Wreath

I'm always looking for a new way to use up my leftover Thanksgiving and Christmas turkey, aren't you? I found this Turkey Crescent Wreath over on Bethany's blog and decided to give it a try.

Don't let the simple ingredients fool you - this recipe is fantastic! You could also easily substitute leftover chicken, as well!

(If you're a fan of Faith's Chicken Casserole, you'll LOVE these!)

You will need a tube of crescent rolls. Begin by unrolling the crescent dough and arranging a circle on a round baking sheet or stone, like this:

Combine 2 cups of shredded turkey or chicken, 1 8-oz package of softened cream cheese, 1/2 teaspoon of seasoned salt, and 1 teaspoon of dried minced onion.

Using a spoon or small cookie scoop, divide meat mixture evenly and place on large ends of crescent dough:

Wrap small end of dough over meat mixture and press to seal:

Bake in a preheated 375 degree oven until golden brown, about 20 minutes.

Yep, that's it! Now, eat and enjoy! Yum, yum!

TURKEY CRESCENT WREATH

1 tube refrigerated crescent rolls
2 cups shredded cooked turkey or chicken
1 (8 oz) package cream cheese, softened
1/2 teaspoon seasoned salt
1 teaspoon dried minced onion

Arrange crescent dough in a circle, with large ends overlapping, on a round baking sheet. Combine turkey, cream cheese, seasoned salt, and onion. Place meat mixture evenly on dough. Wrap meat with small ends of crescent dough. Bake at 375 degrees until golden brown, about 20 minutes.

Recommend: YES
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Monday, December 13, 2010

Chocolate Truffle Cookies

Unfortunately for my family, these little morsels won't be on their cookie platters this year.


I think the reason is perfectly understandable.

I can't stop eating them...and they'll be gone by tomorrow. ;-)

So, here's the recipe so they can make their own batch!

CHOCOLATE TRUFFLE COOKIES


1-1/4 cups butter or margarine, softened (I used 1/2 cup margarine and 3/4 cup shortening)
2-1/4 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup sour cream
1 tablespoon vanilla extract
2-1/4 cups flour
2 cups (12 oz) semisweet chocolate chips
1/4 cup chocolate sprinkles

In a large mixing bowl, cream butter, sugar, and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour. Shape into 1-inch balls; dip tops in chocolate sprinkles. Place, sprinkled side up, 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely. Yield: about 5-1/2 dozen.

Recommend: YES

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