Chicken Rolls

2 cups cooked diced chicken
4 oz fresh mushrooms, chopped
4 Tbsp margarine (softened)
1/4 tsp lemon and herbs
8 oz cream cheese (softened)
1/4 tsp lemon pepper
1/2 tsp white pepper
2 cans crescent rolls

Mix spices with cream cheese and butter until blended well.  Add chicken (and mushrooms if using) to mixture.  Roll a tablespoon of filling into each crescent roll.  Roll each in melted butter (very lightly) and top with sesame seeds.

Bake at 350 degrees for 25-30 minutes.  Makes 16 rolls

*Thicken broth from the cooked chicken to make the gravy to serve over the cooked chicken rolls.

Grandma Radmall's Funeral Potatoes

6 medium potatoes
1/2 stick butter
1 can cream of chicken soup
1 pint sour cream
1 cup grated colby jack cheese
1 Tbsp grated onion
Cornflakes

Boil potatoes with jackets on for about 15 min (20 min max, don't overcook).  Let potatoes cool a bit and peel when still warm.  Grate potatoes with a course grater.  Soften/melt butter and add to grated potatoes.  Mix cream of chicken soup, sour cream, cheese and grated onion.  Add mixture to buttered potatoes and mix lightly with a fork.  Place in casserole dish and cover with cornflake crumbs.  Bake at 350 degrees for 45 min.

*I doubled this recipe and did not double the sour cream.  I added a small amount of Greek yogurt instead of more sour cream.  If you prefer to make this recipe a bit lighter, cut back on the sour cream.  I also used light sour cream instead of the full fat version.  I did use a little bit of butter to grease the casserole dish.

Spaghetti Squash Obsession

I will break the silence.

I have noticed in the grocery store there is a lot of spaghetti squash right now.  I love spaghetti squash, we grow our own, we use it in place of noodles, and the squash lasts forever!  So here are a few recipes to try if you want to take advantage of it while it's in the stores, or like me still have tons from your harvest this fall.

Microwave-If your short on time, you can just cook it in the microwave.  Cut it in 1/2, putting one half in cooking for 5 minutes open side down, then turn it over and cook for 5 minutes open side up, then leave it in the microwave for 5 minutes.  I love this method cause you can do it last minute and it's quick and easy, the only thing is if you like the noodles a little more soft, this method doesn't cook them quite as much so they're a little more crunchy and the "noodles" don't come out quite as easily.

Oven-Or you can cook it in the oven by either cutting it in half, placing the halves face side down on a cookie sheet, or put the squash in whole just make sure you poke holes in it and cook at 350 for 1 hour.  Leaving it whole is the easiest, because cutting it before it's cooked can be a little difficult.

After cooking it, scoop out the seeds and throw away. Then scoop out the flesh, it comes out like little noodles and you can just pour your favorite spaghetti sauce over top.  Makes for a very healthy spaghetti dinner, you and your families may be a little leery at first, but Colby is picky when it comes to healthy, and he now prefers the squash over noodles!

Here are 2 other recipes we like

Spaghetti Squash Capreese Bake

http://pinktrollkitchen.com/2013/01/08/spaghetti-squash-caprese-bakecrustless-pie/

Skinny Spaghetti Squash Alfredo - we love this one

http://www.thecomfortofcooking.com/2013/03/skinny-spaghetti-squash-alfredo.html

Waiting to hear from you all!

Love-Nat