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A Simple Home Cook

Simple Food. Good Ideas. Great Fun.

Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Crescent Chicken

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I have been working on creating some new chicken recipes to enter Pilgram’s 22nd Annual Winning Taste Recipe Contest. My family, of course, are my taste tester and worst critics. However, I think I may end up with a couple of new recipes to submit.

I am very excited about the contest. Pilgrim asked me to extend their entry invitation to my readers, and I am happy to oblige. They are offering very nice prizes, including an all-inclusive 4-day spa package to Lake Austin Spa, which includes a cooking school “The Culinary Experience,” a KitchenAid Mixer, a Wusthof Knife Set, and a KitchenAid Blender. You can find the details of the contest and enter it through this link.

When I was going through my Mom’s recipe box looking for inspiration for my new creations, I found a recipe in her hand writing (although photocopied) for Crescent Chicken. I never remember her making it, but it seems like an appetizer recipe that she would have served at one of her garden club or church women’s group meetings.

I decided to give my family a break from my experimenting and use up one of the tubes of crescent rolls in my fridge (I bought several for 35 cents each when they were on sale and I had coupons) and make them for my family for dinner tonight. The only tweaking I did to the recipe was in amount of filling made, used melted instead of room temp butter, and used Panko bread crumbs.


They were excellent! I even put smoked salmon (leftovers) in some instead of chicken. Yum! I did try a few not dipped and rolled in the crumbs, but they were not quite as good.

: Crescent Chicken

  1. 4 cooked chicken breasts
  2. 6 Tbsp. butter, melted
  3. 6 oz. cream cheese
  4. 2 pkgs. crescent rolls
  5. 1 c. bread crumbs
  6. 4 Tbsp. butter, melted

  1. Mix butter and cheese by hand.
  2. Open rolls and place some cheese filling on them.
  3. Add shredded chicken on top of cheese.
  4. Roll up leaving about 1/4″ around the edge.
  5. Pinch together to keep in filling.
  6. Dip or roll them into butter.
  7. Then roll into breadcrumbs.
  8. Place on parchment lined baking sheet.
  9. Bake at 375 (350 if dark pan) until golden brown, 20 to 30 minutes.

Cooking time: 30 minute(s)

Number of servings (yield): 16



For information on how to pressure cook chicken breasts and other chicken ideas, check out one of my earlier posts on chicken.