Sift flour, salt, and baking soda. Add to creamed mixture.
Stir in chocolate chips.
Dough should be crumbly - drop by spoonfuls.
Bake at 350º 8-10 min
Cook Cream of Chicken with cream cheese over med heat. Add chicken once smooth.
Split crescents into twos and orient as triangles. Spoon chicken mixture into crescents and decorate with cheese. Fold points of triangle over mixture.
Bake according to directions on crescent can, add cheese to top of rolls when 5 minutes left on timer.
Serve hot with a rice or similar sides.
Serves 4.
Shred chicken, place in mixing bowl.
Add onion + chilis.
Squeeze limes over for taste.
Optional: mix in some shredded cheese.
Roll mixture into tortillas and lay side by side in baking dish.
Mix cream of chicken soup, milk, and sour cream.
Pour over the tortillas.
Top with cheese to taste.
⅛ c Sugar (Half of a tumbler)
1 pinch Salt
1 tsp Vanilla
1 tsp Baking Powder
1 batch makes approx 8 small pancakes.
Whisk ingredients together, dispense onto pan at 325° wait for small bubbles to appear on top, then flip pancake over. Let cook about 30 seconds and serve hot.