Butterscotch Rolls

These were a traditional Christmas breakfast in my husband's family, and trying them for the first time may or may not have swayed my decision to marry him ;) They are truly heaven-sent! And they are too good to eat just once a year! We don't normally eat breakfast at our house during the week, so we save these yummies for the weekend when we have plenty of time to enjoy them.

Ingredients
16-18 Rhodes frozen rolls
1/2 C butter--melted
1 pkg. cook & serve butterscotch pudding (it must be cook & serve. Instant won't work!)
1-2ish C. brown sugar
1/4-1/2 tsp. cinnamon

Place rolls in a bundt pan (spray well with Pam first), and top with half (1/4 C) of your melted butter. Coat rolls with brown sugar. I was told that saying "there is no measurement" is very unhelpful, so I said 1-2ish cups. You want to be generous with your brown sugar--I do a few handfuls. Next, sprinkle the whole box of unprepared pudding on top of the brown sugar, sprinkle with cinnamon, and top with the rest of the melted butter. Cover (I use plastic wrap or a towel) and let sit over night. In the morning, bake at 350* for 20-25 minutes. I like to cook them for closer to 25 so that the bottom rolls are cooked thoroughly. Flip pan upside down onto a plate/platter, and eat warm.
Yum! My mouth is watering just thinking about these! I think we'll have them for a weekend breakfast, and I hope you will too!
Happy Friday!

Chicken Pillows

Hi. My name is Kim, and I am addicted to cream cheese! :)

(Okay, so this isn't the best picture. I had dinner all cleaned up and the left overs packed away for my lunch tomorrow when I thought about posting the recipe. I'll try to get a better one next time I make them!)

In bowl combine and mix with beater:
2 chicken breasts (cooked and chunked)
(Alternative: 1 can of canned chicken and just mix with a fork)
4 oz. cream cheese (softened)
1/4-1/2 c. Cheddar Cheese (you can leave this out if you prefer)
Salt & Pepper

**Spread mixture on the wide end of Pillsbury crescent roll (I like to use the Big & Flaky) and roll up. Place on a Pammed baking sheet and bake at 350* for 17-20 minutes until crescent rolls are golden brown.

*I usually roll these (uncooked) in melted butter and then in crushed up Stove Top (chicken flavor) mix. Today I was just too lazy. :)

*We serve ours with 1 can Cream of Chicken soup mixed with 1 C. sour cream warmed up.
(Matt puts it on like a gravy, I like to dip mine.)