• 4 slices bacon
• 1 tablespoon olive oil
• 3 boneless, skinless chicken breasts, cubed
• 1 (3-ounce) package cream cheese, softened
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten

1. Preheat oven to 400 degrees F. In medium skillet, cook bacon until crisp; remove, drain on paper towels, crumble, and set aside. Drain pan; do not wipe out.
2. Add olive oil to pan and add chicken. Cook until chicken is no longer pink, about 7-8 minutes. Remove with slotted spoon to medium bowl.
3. Add cream cheese and bacon to chicken mixture and mix well. Roll out puff pastry to 12″ square. Cut into four 6″ squares. Divide chicken mixture among the squares and fold in half. Seal edges and press with fork. Place on cookie sheet and brush with beaten egg.
4. Bake for 20-25 minutes until deep golden brown. Remove to wire rack and let cool 5 minutes before serving; the filling is very hot!

These were super delicious and very easy to make. If you have ever heard of or had a Cornish pasty, it’s very similar.

The way I made them, my husband suggested that it needed a bit more salt, but I thought the bacon provided enough, so it’s up to you. Also, the puff pastry I bought came with 2 sheets, so I doubled the recipe.

Also, if you like onions, the original recipe calls for 1/2 cup chopped to be cooked with the chicken at the same time. You can also add dried or fresh herbs (to taste) to the mixture.

Some other filling ideas:

• Ham & Cheese
• Mashed Potatoes & Crumbled Meatloaf
• Marinara, Mozzarella & Pizza Toppings
• The traditional Cornish filling of Sliced Skirt Steak, finely sliced Onion, and Potato
• Turkey & Stuffing
• Vegetarian Style

And so on… The possibilities are endless. These can even be made as an appetizer or snack if you cut the pastry into 9 squares.

• 12oz Box Rotini Pasta
• 10oz Spaghetti Sauce (May not need entire jar)
• 16oz Italian Sausage (Not in link form)
• 5oz Mini Pepperoni
• 9-10 Slices of Provolone Cheese

1. Boil Pasta & drain.
2. Pan fry Italian Sausage
3. Mix all ingredients except cheese and pour into 9×13 pan
4. Lay slices of cheese over the top
5. Bake @ 350° until cheese is melted

When I made this, I used about 3/4 of the spaghetti sauce, but you may want more or less.

You can also add other ingredients such as diced onion, sliced black olives, sliced mushrooms & what ever else you would want on a pizza.

You may also prefer shredded mozzarella cheese.

You can also change up the pasta, I just like Rotini as the spirals seem to hold the sauce nicely.

Last, You can broil it for a few minutes to get a more cooked & bubbly cheese layer, just watch it closely!

• 1lb Top Sirloin Steak
• 1 Bag Thin Egg Noodles
• 16oz Sour Cream
• 2-3 Packets of Brown Gravy Mix

1. Cook Steak in skillet with some Worcestershire Sauce.
2. Boil Noodles.
3. Once Noodles are boiled and in a strainer, combine sour cream & gravy mix in the pot.
4. Add in noodles & mix well.
5. Add in meat & (if needed) some of the juice & mix well.

I found that Pioneer brand gravy mix is the best, but you can use what ever brand you prefer. If you use Pioneer, you only really need two packets.

You can also use what ever cut of beef you prefer, but, if you get a lesser cut, it can turn out tough.

Also, for people who like slugs mushrooms, you can add a can of sliced ones… drained, of course.

• 9oz Beef or Pork Chorizo
• 16oz Can Refried Beans
• 8oz pre-shredded Cheddar Cheese (set aside 1/2 cup)
• Sour Cream

1. Remove Chorizo from it’s chub & cook in a pan till it easily stirs
2. Add refried beans & mix thoroughly
3. Add in shredded chesse & mix
4. Place in bowl & top with the 1/2 cup of shredded cheese & sour cream

I love this one. It’s super quick & easy. It can be used for a lunch or snack, but is really great for parties.

Serve with tortilla chips, Freetos or (my favorite) sliced up bread. French & sourdough are the best choices.

• Bag of frozen Southern Style Hash Browns (Diced Potatoes)
• 1 Cup (stick) of Margarine or Butter
• Salt, Pepper, Garlic Powder to taste
• Olive Oil

1. Pour Potatoes into a microwave safe bowl & top with butter
2. Microwave on High for 10 minutes
3. Add seasoning & stir well
4. Microwave on High for another 10 minutes
5. Heat Olive Oil in an electric fry pan
6. Add potatoes, flipping occasionally, until you get your desired crispiness.

I’m all about the quick & easy, but if you prefer, you can wash, peel & dice the potatoes yourself.

For the butter portion, chunk up the stick or dollop on the butter. The butter will be absorbed into the potatoes by the end of the second cycle.

For those who can stomach it, you can also saute some diced onions in the olive oil before you add the potatoes or buy the pre-diced potatoes that have the onion & bell pepper in the mix already.

In the photo, I served these with pan fried kielbasa & biscuits. These make a great side dish to almost everything and is family favorite.

If you want to make a larger batch for a dinner party, double the recipe and (instead of pan frying) bake in the oven at 400° for at least 30 minutes.