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.
In a small pot boil enough water to cover the chicken breasts by a half inch. Add your desired flavoring as well as the Base. Simmer until the chicken starts to fall apart, 40-60 minutes. Take out the chicken breasts and allow to cool to make shredding easier. Allow the cooking liquid to reduce on medium-high until 25%-40% its original volume. Shred the chicken as fine as you can and pour the reduced cooking liquid into the once dry mass of shredded chicken. If it looks like you have too much liquid for the chicken to absorb reduce some more, if it wasn't enough to make the chicken juicy, add small amounts of
water until you like it.
Follow the recipe on the box for the Rice-a-roni, just remember to add in the chilies when it has you put in the tomatoes.
From a cold pan, sweat the chopped onion until soft on meduium high, 5-10 minutes. Add the garlic and stir for 30 seconds – 2 minutes. The longer you cook the garlic the sweeter it will be, but you will loose the bite. Turn to medium low and add the beans, stir frequently until warm (5 minutes)
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.