Nutella-Mallow Pillow Pockets

Ingredients:

puff pastry, thawed

nutella

mini marshmallows

1 egg white, whisked with 1 Tablespoon water

sugar

Directions:

Preheat oven to 350F

Cut pastry along seam

cut pastry strip in half

Spread a couple of Tablespoons of Nutella spread onto the center of each pastry leaving 1/2 inch boarder around edges

Top each with mini marshmallows

place a pastry square on top and pinch to seal

Crimp edges firmly with the tines of a fork

Brush with egg white wash then sprinkle with granulated sugar

Bake for 22-25 minutes or until pastry is golden brown. Remove and let cool for 5 minutes

Dig in!!

 

Or cut into smaller squares to make mini ones for your munchkin

 

Other fillings we tried:

peanut butter, bananas and chocolate chips

nutella, chopped nuts and caramel sauce

peanut butter and honey

or even top it with some cookie icing to make a toaster strudel

“Chick-Fila” Chicken Sandwich

Ingredients:

2 skinless, boneless chicken breasts

Kosher Salt and freshly ground pepper

1 teaspoon paprika

Peanut oil, for frying

1 large egg

1/2 cup nonfat milk

3/4 cup all purpose flour

1/4 cup whole wheat flour

1 Tablespoon malted milk powder

1 Tablespoon plus 1 teaspoon confectioners’ sugar

1/4 teaspoon baking soda

1/4 teaspoon dry mustard

1 sour pickle, cut into 8 slices, 1 teaspoon juice from jar

2 teaspoons white vinegar

4 soft hamburger buns

1 Tablespoon unsalted butter, softened

Directions:

Cut the chicken breast in half horizontally to make 4 thin cutlets

Place the cutlets between 2 pieces of heavy- duty plastic wrap

and pound to 1/8th inch thick with a mallet or heavy skillet (or your fist)

Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika

Heat about 2 inches of peanut oil in a heavy bottomed pot over medium heat until a deep-fry thermometer registers 325 F

**Remember when working with hot oil…. Safety First***

Meanwhile whisk the egg, milk and 2 Tablespoons water in a dish

Whisk both flours, the malted milk powder, confectioners’ sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in a separate dish

Toss the pickle slices, juice and vinegar in a bowl and set aside

Working in batches, dip the chicken in the egg mixture, turning to coat

then dredge in the flour mixture and shake off any excess

Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed.

Drain on paper towels

Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down

Put 2 pickle slices on each bun bottom

top with a piece of chicken

cover with the bun tops

Enjoy!!

 

Chicken Pot Pie Biscuits

Ingredients:

1 1/2 lbs. boneless, skinless chicken breasts, cut into cubes

1 1/2 Tablespoons extra virgin olive oil

1/2 teaspoon thyme

3 cloves garlic, chopped

1/4 teaspoon black pepper

2 cups water

3 medium carrots peeled and diced into small pieces

6 ribs celery diced into small pieces

pearl onions, peeled

1 tub Knorr Homestyle stock – chicken

1 1/2 Tablespoon heavy or whipping cream

1 package biscuits

Directions:

Clean and dice chicken into small bite size pieces

Marinate for 15 minutes in extra virgin olive oil, thyme, black pepper and garlic

Boil water in a medium sauce pan

While the water is waiting to boil peel and dice carrots, celery and onions

Once the water has boiled add the vegetables and cook for approximately 5 minutes

While the Veggies are cooking go ahead and build a tower out of spices… you know just for fun

Drain the vegetables

reserve the vegetable stock

Put the vegetable stock back in the pan and add 1 tub of the Chicken flavored Knorr homestyle stock.

Once the stock is simmering add the cornstarch mixed with a little bit of water

Add cream

chicken and vegetables

cook until the chicken is no longer pink

while the chicken is cooking open up your canned biscuits

Don’t be surprised when it “pops”

roll them out and set them up in the muffin pan. Once the filling is done using a large spoon or ladle put the filling in the muffin tin

seal the biscuit over the top

Repeat until all the biscuits are filled and sealed

Bake according to the biscuit directions

let cool for 5 minutes and serve