I am totally off my game right now…having only a couple things I HAVE to do, I am wandering the house like I am lost or something…AND to top it off…Firefox deleted ALL of my crafty/creative bookmarks…I don’t even know where to begin to get them back…but despite that I have gotten a few fun things done…like a couple of yummy scarves for the fall…
And I finally got Moses’ Plex the robot shirt finished…this was his pose of choice…
I think I may love this one more than the DJ Lance one…and Moses wanted to wear this one right away. 🙂
And this photo pretty much sums up their personalities…Moses is crazy(in a good healthy way) and loud and fun…Aaron is reserved and concerned. 🙂
This boy is SO stinking cute…I can hardly stand it…
And because I am your friend…I planned dinner for you.
This is way easy and super tasty.
Ready?
Chicken Crescents
These are delicious and can be frozen if made ahead of time.
2 cups cooked chicken (usually 2 boneless, skinless chicken breasts)
1 can Pillsbury crescent rolls
2 Tbsp. margarine (at room temperature)(I used butter)
3 oz. cream cheese with chives and onion (at room temperature)
¼ tsp. salt
1/8 tsp. pepper
2 Tbsp. milk
Pepperidge Farm Blue Label bag of stuffing mix (I used Italian bread crumbs)
2 Tbsp. melted butter
Combine margarine and cream cheese in medium bowl and mix well. Add salt, pepper, and milk and blend thoroughly. Add chicken and stir until chicken is well coated. Divide the crescent rolls into 4 rectangles, pinching the diagonal lines closed. Place ¼ of the mixture in the middle of the square and then spread outward, leaving enough room around the edges to pinch them closed. Fold over and pinch edges. Brush with melted butter and then sprinkle stuffing mix over each one. Bake at 350 for 15-18 minutes. Makes 4 crescents.
Happy Weekend!
xo