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    I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. 

    Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

    I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)


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Chicken Cream Cheese Pockets

3/8/2017

 
The robins are back!  
It must be spring. Pa Lloyd was out on the bike trail today and saw a flock of robins, a sure sign of spring! My tulips are also up. That man of mine put a fence around them so the bunnies won’t have a spring salad!
 
A couple of weeks ago I shared a recipe with you for chicken pockets, which I have to admit take time to make. My granddaughter, Samantha, shared her recipe for a much easier version to make. She and her husband make them often and say they freeze well, so here is her version of chicken pockets!
 
Chicken cream cheese pockets
2 cups cooked and pulled chicken
4 Tablespoons butter, divided
1/2 cup sliced mushrooms
1/4 tsp. pepper
1/2 tsp. salt
4 oz. cream cheese, softened
1 large can Pillsbury crescent rolls

 Sauce
1 can cream of chicken soup
1 (12 oz.) can evaporated milk
 
Preheat oven to 350 degrees. Combine chicken, cream cheese, half of butter portion, mushrooms, salt and pepper.  Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal. Place about 1/4 cup chicken mixture in the center of the crescent roll. Wrap dough around chicken mixture sealing edges, creating a pocket. Do this for each crescent roll. Place onto a parchment lined cooking sheet. Melt remaining portion  of butter and brush onto each roll. Bake in oven for 20-25 minutes or until golden brown. While baking, combine evaporated milk and cream of chicken soup over medium heat. Stir to incorporate and heat until simmer. Turn off heat let cool, spoon over rolls when serving.
 Have a great week!
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