Wicklewoods Chicken And Mushroom Pancake Pillows Gluten Free Recipes

Steps:

• Heat oven to 350°F. In medium bowl, stir 1/2 cup butter and the egg until blended. Stir in cookie mix until soft dough forms. Stir in pecans. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.
• Bake 8 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of each cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Meanwhile, in medium microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring until smooth. Add whipping cream, 1 teaspoon butter and the vanilla; blend well. Stir in powdered sugar until smooth.
• Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Steps:

• Boil chicken for about 20-25 min until cooked throughout. shred chicken like cheese (i just cut it really small). microwave cream chz for 30 sec in large bowl. add chicken to cream chz and mix. in 2 small bowls (like a cereal bowl) melt butter in one and fill the other 3/4 of the way with the italian bread crumbs. take one croissant and place about 2 Tbs. of the chicken and cream chz mix. fold dough over all the mix like a little pillow of dough. dip pillow into the butter making sure to coat completely then place in bread crumbs. Repeat. Bake 350 for 25-30 minute.
• Topping: in sauce pan add can of cream of mushroom soup, sour cream, and milk. heat until warm
• when its all done baking just top with sauce like gravy to biscuits. its delicious you will love it.
• ENJOY!

Steps:

• Preheat oven to 180c.
• In a frying pan, cook the mushrooms in the butter until soft.
• Add all remaining ingredients, except the pancakes.
• Mix well and place 2 tablespoon of the mixture in the centre of each pancake and roll up to enclose the filling.
• Arrange in a shallow baking dish, covering with any remaining chicken mixture.
• Bake for 15 mins, serve warm with salad or steamed vegetables.

Steps:

• Melt the butter in a pan, add the mushrooms and cook until softened, about 8 mins. Add the garlic and cook for 1 min more, then stir in the flour, milk, mustard and ketchup. Stir for a few mins until you have a thick sauce, then season well.
• Shred the chicken and add to the sauce along with the parsley. Top four warm pancakes (see our easy pancakes recipe) with the chicken & mushroom mix and serve.

Steps:

• Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
• Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
• Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.