One Dish Chicken Dinner (Winner Winner!)

I can't believe is's already the middle of October.  Wow - this fall is sure flying by!  With the school year in full swing, evenings are busy with sports practices, homework, and many other things.  It can be hard to get in a routine of having a home-cooked meal as a family.  This One Dish chicken dinner is amazing!  One dish (fewer dishes to do!) and simply throw and put in the oven and an hour later you have a wonderful hot (healthy!) dinner for your family!

One Dish Wonder - Chicken Dinner

Recipe adapted form: Mama Say What

Ingredients:

• 2 pounds boneless skinless chicken breast - cut into bite sized chunks
• 2 1/2 cups fresh cut green beans (can also use frozen or canned)
• 4 potatoes cubed
• 2 TBSP melted butter
• 1 packet Good Seasons Italian Dressing Mix

Directions:

First, begin preheating oven to 350 degrees.  Next, spray a 9x13 baking pan with cooking spray.  Place your green beans along one of the long sides of the pan, place your chicken chunks in the middle, and place your potatoes along the other long side of the pan.  Sprinkle the Italian Dressing packet over the entire pan and do the same with the melted butter.  Cover with aluminum foil and bake for one hour at 350 degree. 

Enjoy this simple (one dish!) dinner!

 

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Spiced oatmeal cookies

Happy October!  The weather has definitely turned to fall around here.  Two weeks ago it was 80 degrees, this past weekend it was blustery and highs in the 40 (With some snow mixing in the rain overnight - so not ready for that!).  Fall sure did arrive with a vengeance as the calendar turned to October.  

With the cooler weather, I am definitely thinking about fall baking.  I am not really a fan of pumpkin, so you won't see tons of pumpkin spice recipes on here.  While I'm not a fan of the pumpkin flavor, spices like nutmeg and cinnamon and cloves always have a warm feeling to me and work perfectly for fall.  Enter these oatmeal spice cookies!  They are delicious and go great with a warm cup of coffee on a chilly fall morning.  

If it has oatmeal it's healthy, right? That's what my neighbor asked when I dropped off a few of these cookies to her. I told her they were healthy enough, but they sure we're delicious and I had had to hide a few for her before my husband and I devoured them all! They are very addicting and have a great taste. The light glaze adds just a hint of sweetness and I love how nice and chewy they are (due to the oatmeal)

Spiced Oatmeal Cookies

Recipe Adapted from Annie's Eats

Ingredients:

For the dough

• 1 cup old fashioned oatmeal
• 1 cup flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 8 TBSP butter (1 stick)
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 1 tsp vanilla

For the icing

• 1 1/2 cups powdered sugar
• 2 TBSP milk
• 1/2 tsp vanilla

Directions:

Using a stand mixer, combing butter and sugars until light and fluffy.  Add in egg and vanilla.  Slowly add the oatmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Blend well.  Using a cookie scoop, place on baking sheets covered with a silicone baking mat (or parchment paper, or grease cookie sheets). 

Bake for 10 minutes at 350 degree.  Let cool for a few minutes on baking sheet, then transfer to a wire rack to finish cooling.

When cookies are completely cooled, make your icing.

Combine powdered sugar, milk, and vanilla and wish until smooth.  Add more sugar if thicker icing is desired, more milk to make it more runny.  Carefully dip the top side of the cookie in the icing, hold cookie over icing bowl for a few seconds to let excess icing drain off.  Let icing set before storing cookies. 

Enjoy!

 

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Grilled Pineapple Chicken

As promised last week, I'm back again today to share another delicious grill recipe with you.  This one was so good, my husband didn't even blink an eye when I said we would be having ti two weeks in a row (we ate it all up the first time before I even got a chance to take any photos!)

This chicken tastes amazing.  The marinade comes together in minutes and can be made the night before, or before you leave for work in the morning.  The combination of the sweet pineapple and the soy sauce give the chicken a tremendous flavor.  Give it a try at your next cook out!

Pineapple Grilled Chicken
Adapted from: Six Sisters Stuff

Ingredients:

• 2 Large boneless skinless chicken breasts (about 1 - 1.5 lbs)
• 1/2 cup diet lemon-lime pop such as Sierra Mist or Sprite (regular pop works too)
• 1/2 can crushed pineapple (pineapple chunks or tidbits work too if that's what you have on hand!  If using bigger chunks of pineapple make sure to drain all of the pineapple juice in the can for the marinade)
• 3 TBSP soy sauce
• 4 TBSP brown sugar

Directions:
To begin, mix up your marinade in a large bowl (preferably one with a tight lid).  To mix the marinade, mix up your lemon-lime pop, pineapple (including all of the juice from the can), soy sauce, and brown sugar.  Mix until sugar is dissolved
Place chicken in marinade.  I like cut the breasts in half so they soak up the marinade better (and then they are better portion sizes! The boneless skinless chicken breast from my meat department are always so huge!).  Place lid on bowl and shake well (hold the lid on tight!) to coat the chicken well with the marinade.  If you don't have a lid for your bowl, you can just stir the chicken into the marinade.
Refrigerate for at least four hours (preferably overnight or all day while you are at work - better flavor :))
Grill chicken until internal temperate is 165 degrees and no longer pink in the middle.
This chicken goes great with homemade bread and corn from the freezer - or fresh corn on the cob!

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Ranch Beer Chicken and Potato Kabobs

We may be into September, but we're not done grilling yet!  In the next few weeks I have two great grilling recipes for your to try - so excited for them!
First up are these Ranch Beer Chicken and Potato kabobs.  Yes, I do live right next to Wisconsin, yes, people from Wisconsin love anything that involves beer or cheese. :)  This is the perfect recipe to take advantage of a nice fall day and enjoy a cookout with friends.
The marinade is super easy to make and adds a delicious flavor to the chicken and potatoes.  And no, you won't get drunk off of this either ;)  The beer just adds flavor, but the alcohol cooks right off in the grilling process.
I hope you enjoy!

Ranch Beer Chicken Kabobs

Recipe adapted from Frugal Foodie Mama 

Ingredients

• 2 pounds of chicken - cut into bite sized chunks
• 1 pounds potatoes
• 1 TBSP ranch salad dressing and dip mix
• 2 TBSP olive oil
• 2-3 cloves of garlic, minced
• 1/2 cup light colored beer

Directions

First, make your marinade by combing the beer, powered ranch dressing mix, garlic, and olive oil inn a small bowl.  In a medium sized bow, place your chicken chunks and cover with about 2/3 of the marinade.  Place lid on medium bowl and shake well to coat the chicken.  Then refrigerate for at least two hours.  Shake again at least once more.  Cover and refrigerated the rest of the marinade.

30 minutes prior to heating up the grill, begin parboiling the potatoes.  You want them to be softish on the outside, but more firm in the middle - enough to easy skewer, but not so soft that they will split when you skewer them.

Once potatoes are half cooked, place in cold water to stop the cooking process and allow potatoes to cool thoroughly. Once cooled, place potatoes in a bowl and coat with the leftover marinade.

Prepare skewers, by alternating one chicken chunk with one chunk of potato.  Cook kabobs on grill, rotating every 5 minutes.  Total cooking time should be about 20 minutes, depending in heat of grill.  Make sure that chicken is cooked all the way through and potatoes should be crispy.

Makes 5 servings.

Enjoy!

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Smore Bars

Ahhh Summertime, how quickly it goes!  A few blinks and my short time off from work goes by in an instant.  We have had a ton of fun this summer, but it's back to work I go.  As you read this, I will be sitting in my in-service meetings.  While I enjoy the fresh start and the excitement of a new school year, I'm not sure I'm ready to transition back to the grind of working everyday.  I sure do love my summers!

This sweet treat today is a great one to bring back memories of summer - camping, hiking, bonfires, and of course, s'mores!  I was lucky enough to be able to go camping three times with my husband this summer (and with both sets of our parents as well, one time each, and one time with my friends).  Of course, every time we go camping, we make s'mores!

I have a coworker who has a major sweet tooth, and I love making treats to bring with me when I have to travel to the office every month.  For a long time, he has been requesting a Hershey cookie with graham crackers.  I hadn't heard of such a thing, but of course, was able to find something on Pinterest!  I made these s'more bars to celebrate the end of summer (or if you happen to read this in the middle of winter, it can be a sweet reminder of summer!).  

S'more Bars

Recipe Adapted from: I Heart Naptime

Ingredients:

• Crust:
• 1/2 cup melted butter
• 1 1/2 cup graham cracker crumbs
• Dough
• 2 cups brown sugar
• 2/3 cup butter
• 2 eggs
• 2 1/2 cup flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 1 cup chocolate chips
• 1 cup mini marshmallows
• Topping
• 1 Hershey bar - break each little bar into pieces
• 1 Graham cracker - break into pieces
• 1/2 cup mini marshmallows

Directions:

Heat the oven to 325 degrees. 

Make the crust by combining the melted butter and graham cracker crumbs in a small bowl using a fork.  You will need about 8 crackers (full sheets) to create the crust.  Once the crust has been made, line a 9x13 pan with foil and press the crust into the pan.  

Next cream the butter and sugar together, then add in eggs and vanilla and mix until combined.  Add in the baking powder and salt, then mix in the flour.  Finally, fold in the chocolate chips.

Once the dough is made, flour your hands and press the dough on top of the crust and flatten it out.

Then add the topping of graham cracker pieces, broken chocolate, and left over mini marshmallows. 

Bake for 30-35 minutes.  Test middle with a tooth pick.  Dough will be soft, but toothpick should come out clean. 

Allow bars to cool completely before cutting.  Then enjoy with ice cream or a tall glass of milk!

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Crockpot honey chicken and Quinoa

Whew!  My brother is married and I become a godmother - what a weekend!  So much fun and so much celebrating!  It was a wonderful time and everything went smoothly - more on that later this week :)

After such a long and busy weekend, the last thing I want to do (especially in a warm kitchen) is spend hours cooking or have the oven on heating up the house.  Today, I'm all about relaxing (and tending my dancing feet, lol).  Enter a crock-pot dinner.  I love love love the simplicity of crock-pot dinners.  They come together in minutes, cook during the day (but don't heat up the house!), and are ready whenever my husband gets home from work.  Adding in the new super-food of Quinoa is a bonus too :)

PS - this was my first time trying quinoa.  It's pretty plain tasting and has a bit of a nutty flavor, but a different kind of an aftertaste.  I think a smaller potion than pictured here, or with some kind of sauce would be a bit better (but that might defeat the healthy benefits of the quinoa.  Have you cooked with quinoa before?  What's your favorite recipe?  Any suggestions for me?

Honey Chicken with Quinoa

Recipe adapted from: I <3 Naptime

Ingredients:

• 1 1/2 lbs boneless skinless chicken breast (ok if frozen)
• 1/4 cup soy sauce
• 1/2 cup honey
• 1 TBSP olive oil
• 2 cloves garlic (minced)
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp onion powder
• 1 cup cooked quinoa or rice

Directions:

Put chicken breast in the bottom of the crock-pot.  Combine the soy sauce, honey, olive oil, onion powder, minced garlic, salt, and pepper in a small bowl and stir until well combined.  Pour mixture over chicken.  Cook on low for 4-6 hours.  Chicken should easily fall apart.

Cook quinoa in boiling water or cook rice according to directions.

When chicken is done, serve chicken over quinoa

Enjoy!

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Bachelorette Cookies - Royal Icing

My "little" brother is getting married at the end of the week.  I can't believe it!!!  While he is certainly not little anymore (in fact, he' been taller than me since high school), it's still a little weird for him to be getting married.  Despite that fact that he's getting married makes me feel incredibly old, I am over the moon happy for him and his bride to be.  There's been a lot of celebrating going on recently, and of course, I've been baking and crafting to celebrate the occasion, because that's what I do :)

I hosted a shower for my sister-in-law-to be, and I'll share details on that soon, but first I couldn't wait to share these bachelorette party cookies.  Can you say cute and fun?  Even better - they are Delicious - with a capital D.  Love love Love these cookies.  

  

I had been wanting to try royal icing for a long time, but had been a little (or a lot) intimidated by it.  This occasion gave me the push I needed (with a little inspiration from Pinterest!)

After giving the Royal Icing a try, I have to say that it is definitely not as scary as I thought, however, it IS time consuming.  So not something I want to do all the time, but for an added "WOW!" factor, it's certainly possible.  Royal icing gives you a lot more detail when frosting cookies, so f you are looking for something fancier, definitely give it a try.  If it's your first time doing royal icing, I recommend attempting now more than 2-3 colors - it will make your life much easier, I promise! 

Just a note - the meringue powder for the icing can be found at either a craft store (like Hobby Lobby or Michael s, in their baking isle) or at the grocery store.

Royal Icing Bachelorette Cookies

Adapted from Annie's Eats

Ingredients:

• 4 cups powdered sugar
• 2 TBSP meringue powder
• 5 TBSP water (plus more later for thinning)

Since this is a bit of a special recipe, there are also some tools you will need.  

• Sugar cookies (make sure they are completely cooled!)
• Gel Icing colors (I use Wilton brand)
• Small containers with lids for each color of icing you want to use
• Spoons
• Toothpicks
• Pastry bags with small round tips (I use size 2 or 3 for flooding, and smaller/other sizes for designs and decorating)
• Squeeze bottles

Instructions:

First things first, you'll need to make your icing.  Combine the powdered sugar, meringue power, and water in a stand mixer with the paddle attachment.  Mix on low until well blended, then keep mixing!  You will want to mix for about 5 minutes until the icing has a matte appearance (it should not be shiny at all).  Now you will need to add a tiny amount of water - start with 1/2 teaspoons, until it becomes piping consistency.  Piping consistency is when you pick some icing up with a spoon and let it run back into the bowl, it should take about 5 seconds for the icing to be reabsorbed into the rest of the icing.  You can also test out a small amount in your pastry bag as well.  Try not to let your icing get too runny at this point (although if it does get too runny, you can add more powdered sugar to stiffen it up)

*Hint - while you are working with royal icing, make sure to keep any icing you are using covered in a container so that it does not harden on you!  Any pastry bags you are not using (but have incing in them) should be stood up in a glass with a bit of water in the bottom so that the icing in the tip does not harden)*

Ok, so now you have piping icing.  The next step is to tint your icing the color you want to outline your cookies.  Once your icing is colored, you are going to pipe a border around the edge of each cookie.  Let the icing set and harden.  

Next step will be flooding your cookies.  Once your border has hardened, you are going to thin out some more icing.  Take some of your icing in a separate bowl, and add a tiny bit more water.  Now you want the icing to flow off a spoon and disappear in 2-3 seconds back into the bowl of icing.  Let the icing stand about 5 minutes to let any bubble come to the surface, then give the icing one more gentle stir to pop the bubbles (this will save you time later).  Once icing is thinned out, use your squeeze bottles to "flood" your cookie with your main color of icing.  *Hint, you can use a toothpick to help drag the icing to the corners of your cookie if need.  Toothpicks also work great to pop any air bubbles that appear on your cookie.  

Before moving on the the next step, let you cookies dry and harden really well.  You can even leave them out overnight, if needed, to make sure the icing is completely dry.  depending on the weather or the temperature of your kitchen, your cookies could be dry in an hour, but wait longer if you are unsure.  The royal icing helps seal in the moisture of the cookie, so depending what type of sugar cookie you use, you shouldn't have to worry about them drying out. 

Finally, once your main color is done, you are ready to decorate with your piping icing again.  Let dry for at least an hour before packaging or storing.  I do not recommend freezing cookies that have been decorated with royal icing as the icing with gather condensation in the freezer and look funny. 

Congratulations!  You did it!  You decorated with Royal Icing!

To make lingerie cookies, I used a heart cookie cutter - who knew?!

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Gluten Free Strawberry Muffins

Love Love Love me some summer produce!  One of my all time favorites - strawberries!  I get so excited when the Driscoll strawberries start appearing in stores and the prices on berries start to drop - it means strawberry season is on the way!  This year our strawberry season was a bit late (due to our late spring) and only started in mid-June.  I, however, was super happy with the late season, since the opening of strawberry picking coincided with my first day off for summer!  I got a little over zealous (of course) when I first went picking, and picked about six pounds (Side note - I love that there is a pick-your-own strawberry patch just outside of town - literally less than 10 minutes away.  Makes it easy to go every few days so we can always have fresh strawberries to eat as long as they are in season!). 

So, I had six pounds of strawberries, and while my husband is a champion strawberry eater, this was a bit much for just the two of us.  I also knew I didn't want to freeze the berries, as I haven't really found myself using up the berries I freeze - they just don't compare with the fresh ones!  So while I was definitely enjoying strawberries, yogurt, and my homemade granola for breakfast, I needed another way to use up some berries.

So I did what any girl does and headed to Pinterest and started searching for strawberry recipes.  I found a few strawberry muffin recipes and was intrigued.  When I saw this one was even "healthy" I knew I wanted to give it a try right away.  These muffins are about 110 calories each - perfect for breakfast for my husband or a morning snack for me - and they're delicious!

Gluten Free Strawberry Muffins
Recipe adapted from Dashing Dish

Ingredients:

• 2 1/2 cups old fashioned oats
• 1 cup plain or vanilla yogurt (may also use Greek yogurt)
• 2 eggs
• 1/2 cup to 3/4 cup sugar (depending on taste)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cup Driscoll strawberries (diced and patted dry)

Directions:
Preheat the oven to 400 degrees.  Line muffin tins with silicone muffin cups, or use a silicone muffin tin.  (The regular paper cupcake liners do not work well with this recipe, if you don't have silicone muffin cups or a silicone muffin pan, use foil liners instead)
Place the oats in a blender or food processor and chop them up until they are a fine powder.  Blend in yogurt, eggs, sugar, baking powder and baking soda and mix until smooth.  Stir in strawberries by hand.
Divide batter into 12 muffins and bake for 20-25 minutes, or until a toothpick comes out clean.
Eat warm, eat when cooled, or freeze for a later date!
Enjoy!

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Painted Star Cookies

Happy 4th of July week!  I can't believe June has come and gone already.  Why does summer go by way to fast?  I'm excited to be sharing this post and participating in Raise.com's 4th of July Celebration! (PS - Raise.com has an exchange program to buy and sell gift cards, if you haven't already checked it out, I encourage you to do so!)  But back to this delicious (and easy!) recipe!
I love celebrating the 4th of July!  Even though my husband has to work, we still make it a good day.  We always have our friends over for a badminton tournament in-between my husband's morning set up, and having to go back to work for the concert.  We love to play badminton with our friends and we always have lots of good things to eat and grill and have our own early cookout.  Of course, I have to make dessert :)  Usually I make a cake, but sometimes cookies are good for sweet treats on the go!

I found these cookies when I was searching for a recipe to use an egg yolk.  (Let me tell you, it was a long search!).  When I make sugar cookie bars, they need one egg and one egg white.  What to do with the leftover yolk?  I have been on the hunt for recipes that use just one egg  yolk.  This is one that I came across that I think I will be making a lot more in the future - super duper easy and gives the impression of frosted cookies without all the work!
What do you do with your family to celebrate the 4th of July?

Painted Star Cookies
Recipe Adapted from Gwenny Penny

Ingredients:

• 3/4 cup Crisco/shortening
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2½ cups flour
• 1 tsp baking powder
• 1 tsp salt
• 1 egg yolk

Directions:

To begin, cream together the shortening, sugar, eggs, and vanilla.  Slowly blend in the flour, baking powder, and salt.  Chill dough for at least an hour.

Once dough has chilled, roll out on a floured surface and cut with cookie cutters.  Aim for about 1/4 inch thick.  Place cookies on ungreased baking sheet (or baking sheets covered with silicone mats - I love 'em!).

 Now for the fun part - decorating!  Do this before baking!  Mix one egg yolk with 1/4 tsp water.  Separate the mixture into small bowls and color with food coloring - I used gel food coloring for a richer color. Once you have reached your desired color, take a paintbrush and paint the egg yolk onto the unbaked cookies.  I just used paintbrushes from the kids section at the craft store that I got for a dollar. 

Once decorated, bake at 400 degrees for six minutes.  Don't over bake!  And bam!  You have decorated cookies, that you don't have to frost after baking - love simple recipes like this!

Happy 4th of July!

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Cornbread

I love expanding my cooking repertoire and lately I've been looking at making some favorites from scratch, rather than from a box or a mix.  Enter cornbread.  Corn muffins were definitely a favorite in my family growing up.  My dad and brother and I would often scramble to grab as many muffins as we could when they were hot out of the oven. 

We always used a box to make our cornbread muffins and I'd never made any from scratch.  Recently, I decided I wanted to change that, when I had a craving for cornbread.  This recipe turned out really nice (though would probably work better when we have company - an 8x8 pan was definitely too much for my husband and I to share! However, the leftovers were also delicious when warmed up in the microwave for 15 seconds).

Homemade Cornbread

Adapted form Caramel Potatoes

Ingredients:

• 1/2 cup melted butter
• 1 1/2 cups cornmeal
• 1 cup flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 baking soda
• 1 cup buttermilk (can substitute 1 TBSP lemon juice or vinegar and enough regular milk to make one cup)
• 3 eggs

Directions:

Let your butter cool for a moment so that it won't scramble your eggs!  When it has cooled, whisk the melted butter, buttermilk, and eggs together.  Add in dry ingredients and stir well, but do not over mix.  Mixture will be a little lumpy.

Heat the oven to 400 degree.  Pour the mixture into a well greased 8x8 baking pan (9x9 may also be used for a thinner bread)

Bake 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10-15 minutes before cutting and serving.

Enjoy!

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Frosted Sour Cream Cookies

Happy last week of May!  I can't believe we're almost to the end of the school year (but I'm so ready for it!).  The last few weeks, I've brought you some quick and easy chicken dinner recipes, but today, I wanted share another awesome cookies recipe.  Because if you know me at all, you know I don't usually go more than a week or two without making cookies.  These, I think, are going to be regular requests (at least by me!  I love frosted sugar cookies!).  I ran into them one day when I was searching Pinterest and MyRecipeMagic  looking for some new cookie recipes.  I wanted to try some cookies with sour cream because I had some to use up, also, I had made some cookies previously with sour cream and it added a wonderful texture to the cookies and wanted to try some other recipes with sour cream. I hope you enjoy these and have a great week!

Sour Cream Cookies
Adapted from Kristy Shellhorn

 Ingredients:

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1/2 coup sour cream
• 1 tsp vanilla
• 3 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt

For the Frosting

• 3 cups powdered sugar
• 3 Tablespoons butter (softened)
• 3 Tablespoons milk
• 1 1/2 teaspoon vanilla extract

Directions:

In the bowl of a stand mixer, cream the butter and sugar together and then mix in the egg, sour cream, and vanilla.  Add in the dry ingredients.  Chill for at least an hour.

After dough has chilled, preheat oven to 375 degrees.  Then  flour your workspace and roll out cookie dough (suggested thickness is 1/8 inch), then cut out.  Place cut dough on cookie sheets lined with silicone baking mats.  Bake for 8 - 10 minutes.  

Make sure that cookies have cooled completely before frosting.  (I really love this frosting!  It's easy to make and doesn't just taste like powdered sugar!)

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Chicken Bundles

So I'm on a roll with quick and easy chicken meals :)  For several reasons - 1) Who doesn't love a quick and easy meal! 2) Sometimes it's ok to use some prepackaged ingredients rather than make all your own and 3) Chicken was on sale recently so we've got lots!

Last week I shared a chicken and biscuit casserole with you.  This week, I'm sharing another simple chicken dish - chicken bundles!  These literally take just minutes to throw together so are great for a meal after running around all day or after sports practice for kids.

I hope you enjoy them!

Chicken Bundles

Recipe Adapted from Quick and Easy Dinner

Ingredients:

• 4 oz cream cheese
• 2 chicken breasts (what I used - approx 1.5 lbs) or 1 13 oz can chicken
• 1/4 tsp parsley
• 1 can Pillsbury Crescent rolls
• 1 TBSP dried minced onion

Directions:

Combine the cream cheese, chicken, parsley, and onion and mix well.  I totally used my mixer for this and let it do the stirring :)

Open your crescent rolls, and carefully unroll them.  Do not divide into triangles, but keep every two together so you have a square/rectangle of dough. 

Using a spoon (or your hand), scoop some of the chicken/cream cheese mixture into the middle of your square of crescent dough.  Turn the corners up and around the chicken mixture, folding into the center until you make a little bundle.  Pat the edges together so they stick together.

Repeat 3 times.

Bake on a cookie sheet (greased or use a silicone baking mat) for 15-20 minutes at 375 degrees until the crescent dough is lightly browned.

Serve warm and enjoy!

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