Chicken Puffs

I made this recipe a few times and I really like it. It is a good snack as well and Aren loves it too. I usually put more chicken mixture in it than a tablespoon because the crescent rolls are pretty big. You can also make your own crescent rolls if you want. I never made my own, but I made some mini corn dogs and I think that the dough from it could easily work for this recipe as well and it might be less expensive this way.

PREP TIME 20 Min
COOK TIME 15 Min
READY IN 35 Min

Original recipe yield 12 puffs

INGREDIENTS

2 skinless, boneless chicken breast halves - cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
3/4 (8 ounce) package cream cheese
6 tablespoons butter
3 (10 ounce) cans refrigerated crescent roll dough

DIRECTIONS
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
Preheat oven to 325 degrees F (165 degrees C).
Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Pirates' Pork Chops

This is one of my favorite recipes. It is very easy to make and you have to try it out at least once.

Pork chops are simmered in a tangy sauce with pineapple and raisins before serving over rice.

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Yields: 4 servings

INGREDIENTS
1 tablespoon vegetable oil
4 (3/4 inch) thick pork chops
1 (15 ounce) can pineapple chunks with juice
1/4 cup golden syrup
1/4 cup ketchup
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons raisins

DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender.
When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve.