Chicken Baseballs

What a day it turned out to be! It started off with the cold water in our kitchen being frozen. Then, Grumpy’s work van wouldn’t start, my car door was frozen and I couldn’t shut it after it was opened! All of this happening this morning and I had to drop Peabody off at the vet office because he was being neutered this morning. Work was pretty uneventful (all the students are on break right now) but when I got in my car to head to the vet to pick up the kitten after work…..the car door was froze again! This time, I had to run the safety belt thru the car door handle and then buckle the door shut. How frustrating! (Can you tell we had well below zero weather today?) Well, after all that…..I came home to frozen drains in the kitchen! Apparently the “drip” we left so the line wouldn’t freeze, dripped enough and the water froze where it goes OUT of the house. GRRR. Well, things got a little bit better with dinner but only until dessert.

There are a lot of recipes out there for Chicken Baseballs (as I call them). Other people have different names for this recipe, but I have always called them baseballs! I found this recipe years ago when I was following the weight watcher plan. There are different variations out there so I am going to give you mine!

Chicken Baseballs:

1 tube reduced fat crecent dough (I use Pillsubury over the no name brand – no name just isn’t as good in my opinion for this recipe)
4 oz reduced fat (or fat free) cream cheese
2 Tbsp skim milk
1-1/2 tsp dried minced onion
8 oz fresh sliced mushrooms
1 Tbsp Melted Butter

2 cooked chicken breast

In a skillet sprayed with cooking spray, saute chicken seasoned with seasoned salt until done. Remove chicken and let cool. Dice chicken and set aside.

In same skillet, add mushrooms and cook until all water is cooked out and mushrooms become slightly brown. Add to chicken.

In mixing bowl, mix cream cheese, 2 Tbsp milk, 1-1/2 tsp minced dried onion, 1 Tbsp melted butter until well blended. Add chicken and cream cheese mixture.

Open can of crescent dough. There are 8 triangles and 2 triangles make a rectangle. With pastry roller, take two triangles and roll out into a rectangle. Place 1/2 cup of chicken mix in center of pastry and fold up dough to completely coat filling. It should look like this: (oh, you sprinkle bread crumbs on top of the baseball before baking – I use Italian seasoned bread crumbs)

Bake your Chicken Baseball in a 350 over for 20 minutes, or until it is golden brown….like this!

Chicken Baseball baked!

You can enjoy these with your Grumpy or all by yourself, they are good anyway you eat them! I had mine with Grumpy.

I decided we needed dessert. Well, we didn’t need it, but after the day we had, we certainly deserved it! So, I decided to make Hershey’s Hot Fudge Pudding Cake. This is where my luck started to run out. I was doing so well, the cake was looking good before I put it in the oven, but when it came out, something didn’t seem right. When it was time to have some dessert, I spooned into it to serve, and there was no pudding!! I believe the mistake I made was I used boiling water instead of hot tap water (because of our frozen water problem). I’ve made this before and it turned out perfect. It still didn’t look bad.
It was somewhat edible (the edges were nice and chewy) but I won’t make the boiling water mistake again!

So, we sit here tonight, our water hopefully remaining unfrozen, Peabody a bit sore and smelling like the stuff they use at the vets, Miss Kitty on Grumpy’s chair and Chubby in the window seat, watching Prison Break. What a day. *Big Sigh*


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