Chicken (Turkey) Pillows

Laura, this is for you.
This recipe sometimes go by other names, like Turkey Cookies. I just call them Chicken Pillows. It's fitting right? You can use left-over turkey too; it tastes awesome. I got this recipe from my Grandma.
A good ol' comfort meal, that's what this is.
This is not a low-fat recipe, just an FYI.
(mine that are pictured were a little under cooked, see the white dough on top?)
Ingredients:
8 oz cream cheese, softened
4 Tbsp butter, melted
1/2 tsp black pepper
1 can (4 oz) mushrooms, drained
2 stalks celery, chopped
2 cups chicken, cooked and cubed
1/2 onion, minced
2 cans biscuit dough
4 more Tbsp butter, melted
2/3 cup pretzles, crushed
1 can cream of chicken soup, made according to directions on can with milk

Directions:
1. Preheat oven to 375.
2. Beat cream cheese, butter, and pepper. Stir in mushrooms, celery, chicken, and onion. (I like to cook my onions and celery first in a frying pan with a little buttery so they are not crunchy)
3. Separate biscuits. Mash two biscuits together and roll thin.
4. Place about 1/4 cup chicken filling on each dough circle. Fold dough over, and pinch ends closed with fork.
5. Dip bundles in melted butter, and then into pretzel crumbs (may use seasoned bread crumbs too, but I think pretzels are yummier.)
6. Place on greased cookie sheet and bake for 18-20 minutes, or until nicely browned.
7. Serve with chicken soup gravy.

Berry Cheesecake Muffins

MMMMM! Takes a little work, but they were really good!
Ingredients:
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1/3 cup 2% milk
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon

CREAM CHEESE FILLING:
2 packages (3 ounces each) cream cheese, softened
1/3 cup sugar
1 egg
3/4 cup fresh raspberries
3/4 cup fresh blueberries

STREUSEL TOPPING:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Combine the flour, baking powder and cinnamon; gradually add to creamed mixture just until moistened.
2. Fill greased or paper-lined muffin cups one-third full.
3. For filling, in a small bowl, beat the cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
4. For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)
5. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. 6. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Yield: 21 muffins.
http://www.tasteofhome.com/recipes/Berry-Cheesecake-Muffins