Cinnamon Squares Recipes Recipe For Hand Recipe For Chicken

FLAKY CHICKEN HAND PIES

Steps:

• Heat oven to 375 degrees. Season chicken generously with salt and pepper. Roast, uncovered, for 45 minutes to 1 hour, until cooked through. Set aside until cool enough to handle.
• Remove skin and meat from bones. Chop meat roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days. (If desired, save skin, bones and pan drippings for stock.)
• Make filling: In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.
• Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.
• Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.
• Pick up and fold one corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.
• Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes. Serve warm.

SAVORY CRESCENT CHICKEN SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
• Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
• Bake 25 to 30 minutes or until golden brown.

CINNAMON SQUARES

Steps:

• Prepare base: heat oven to 325 degrees. In a food processor, combine confectioners' sugar, flour, baking powder and cinnamon. Pulse until free of lumps. Scatter butter cubes across top and pulse again until mixture is crumbly and beginning to come together.
• Press mixture evenly into a shallow 9- to 9 1/2-inch square baking pan. Bake until shortbread is firm, barely colored and no longer has a sheen on its surface, about 30 minutes. Remove from oven and cool on a rack until warm.
• While shortbread cools, prepare icing: In a small saucepan over low heat, melt butter and syrup together. Whisk in the confectioners' sugar and cinnamon until free of lumps. Remove from heat and allow to cool just until slightly thickened. Whisk again and pour over warm shortbread, using a spatula to reach edges. Allow to cool completely, then cut into 16 squares.

CINNAMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
• Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

EASY HAND-HELD CHICKEN POT PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
• Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
• Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
• Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.

CINNAMON SQUARES

Steps:

• Preheat the oven to 350ºF and line a 9x9 baking pan or dish with aluminum foil leaving a 2-inch overhang on all sides. Spray the foil with cooking spray or grease.
• In a medium bowl mix the flour, 2 teaspoons of cinnamon, the baking powder, and baking soda until fully combined, set aside.
• In a large saucepan, melt the 2/3 cup of butter together with the brown sugar over medium heat, stirring occasionally until smooth. Remove the pan from the heat and let cool slightly.
• Whisk the eggs and vanilla into the brown sugar and butter mixture until combined.
• Pour the dry ingredients into the saucepan and whisk the ingredients together until a smooth batter forms (don't over mix the batter).
• Spread the batter into the prepared baking pan and bake for 25 to 30 minutes (I typically bake mine until exactly 30 minutes), or until a toothpick inserted into the center comes out clean.
• In a small bowl mix the remaining 1 teaspoon of cinnamon, sugar, and 1 tablespoon of melted butter and sprinkle on top of the bars.
• Use the sides of the foil to lift the bars out of the baking pan and set on top of a wire rack to cool completely before slicing.

CHICKEN SQUARES

Steps:

• Preheat oven to 350 degrees.
• Blend butter with cream cheese Add milk and onion. Stir in chicken. Add salt and pepper.
• Separate dinner rolls into four rectangles, pressing perforations to seal. Spoon 1/2 cup mixture into center of each rectangle. Fold over two opposite sides to meet in the middle forming a square. Press the other two edges together to seal.
• Brush top with melted butter and dip into bread crumbs. Place on non stick cookie sheet crumb side up.
• Bake at 350 degrees for 20-25 minutes until browned.

CINNAMON SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a 15 1/2 x 10 1/2 x 1-inch pan.
• Cream the butter, margarine, and sugar.
• Add the egg yolk and dry ingredients.
• Press the batter into prepared pan.
• Beat the egg white until foamy and spread sparingly over batter.
• Press on the nuts.
• Bake at 325 degrees for 30 minutes.
• Cut into squares.

NUTTY CINNAMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
• Combine flour, sweetener, cinnamon, baking powder, baking soda, and salt in a large bowl; mix until well combined.
• Whisk together egg, oil, applesauce, and honey in a second bowl until well combined. Stir into the dry ingredients. Fold in nuts. Transfer batter into the prepared baking dish and smooth out the surface.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes. Remove from oven and allow to cool.
• For the icing, combine powdered sugar substitute, butter, honey, almond milk, vanilla, and cinnamon in a bowl. Spread or drizzle icing onto the cooled bars.