These are also called Chicken Bundles and they are yummy! Savory Crescent Chicken Squares Recipe #12572 These are very good. You can also make them smaller using the "triangle" instead of the "square" and have as an appetizer instead of the main course. by Lali 30 min : 5 min prep SERVES 4 -8 * 1 (3 ounce) package cream cheese, softened * 3 tablespoons butter, melted * 2 cups cooked cubed boneless chicken or 2 (5 ounce) cans boneless chicken * 1/4 teaspoon salt and pepper, to taste * 2 tablespoons milk * 1 tablespoon chopped onion * 1/4 cup chopped olive (optional) * 1 (8 ounce) can refrigerated crescent dinner rolls * 3/4 cup crushed crouton Blend cream cheese with 2 Tbsp butter until smooth. Add next six ingredients and mix well. Spoon 1/2 C meat mixture onto 2"triangles" of dough. (don't separate, so you actually have a "square") Pull 4 corners to the top, center of mixture and twist slightly and seal edges by pinching. Brush tops with remaining butter and sprinkle with croutons Bake on ungreased cookie sheet for 20-25 minutes in a 350* oven until golden brown. Source: RecipeZaar.com

This thread, which I didn't catch the first time around, made me think. In general, I cook to eat and feed my family. However, I do enjoy baking for special occasions. I think that if I didn't work outside the home I would cook more...and be more adventurous. But, I work and have a long commute so by the time I get home I have to make fast meals with little time for creativity or major prep work. So, we eat a lot of frozen veggies--as is out of the bag, pre-cooked meats warmed up, pasta, soup, occasionally waffles/pancakes/eggs, potatoes, etc. I.e., for the most part things that I can cook fast. One up side to this is that our meals haven't changed that much w/o a kitchen since we do have a MW, Toaster Oven, and hot plate to cook with! One very big downside to this, though, is that my children are not learning to cook like I did from my mom. Back on topic... After finding this site and reading about zones, I realized that one thing that I really wanted was a baking center. So when my kitchen was being designed I had it in the back of my head that whatever we ended up with had to have an area I could designate my "Baking Zone", preferably near the ovens--with room to roll out dough, spread out cookie sheets, and have cookie cutters spread out all at the same time! The other thing I got from this site was our window...having the window down to the counter (OK, not cooking-related, but a very important design element!) Our very first plan that our KD came up with had input from us...but a very naive/ignorant us! (Before GW...BGW!) Then....I found this site.....and the changes began. Actually, I posted that original plan and asked for help (and also asked my KD to start over w/no island) Many, many people here helped me come up with a plan over several weeks (months?). We finally came up with a plan that has changed little since then. Interestingly, when I took away the island "must have", my KD came up with a plan very similar to what we came up with here. The only 3 differences were (1) no mini peninsula, (2) a 36" pantry cabinet rather than a corner pantry, and (3) no separate Message Center cabinets. My KD wasn't completely happy w/our differences, but she, wisely I thought, told me to go home and mock up what I wanted to see how it would work (same advice I got here!) Well, the mock up was great! It proved that I did indeed want the mini peninsula (I liked it so much I left the mock up in place until demo and used it!) When I told her the results, she didn't argue, she accepted it telling me it's my kitchen, so ultimately it's up to me. So in the end, my design was/is based on what I wanted, not what the KD wanted. [If only someone else had measured my kitchen and she was given more authority, I think a lot of subsequent problems would have been avoided.] Our kitchen isn't done yet, but it's close...so I can't yet tell you how it is going to work for us...but we are so...

Off the top of my head I thought of WENDY COOKS.

"Also thinking on the bottom wall to have counter to ceiling cabs with pocket doors that can be open for prep and access to countertop appliances but that can close and hide all the mess when not in use." The problem with counter-to-ceiling cabs in a prep space is that you lose significant counter space with the cabinets. Even with 12"D uppers and 30" counters (which you may have an issue doing if you cannot reduce the size of the Dining Room doorway), that still leaves you with only 17" of workspace in front of the upper cabinets (30" - 12"D upper cab - 1" door = 17") --- too shallow for any real work. If you want to do that, I suggest a 36" to 42" wide space in the middle that has standard uppers (15"D & 18" off the counter) and then flanking that space with 15" to 18" deep uppers to the counter. Also, keep in mind that with 30" deep uppers, accessing upper cabs only 12" deep will be difficult for most people. If your sister and mother are tall (> 6'), they may be OK with it. Most people will probably only be able to reach things up to about chest high...they'll have to lean far in to reach even that far up. Oh, and if you have cabs to the counter, if someone is working at the counter with bowls, pots, etc., sitting there, you won't be able to open the doors behind the dishes, etc. If you go with it, I suggest drawers for the first 12" or so above the counter before switching to shelving. That will help with access. What it sounds like you really want is a "reach-in" pantry that has counters & cabs that can be opened/closed to hide the entire space (& mess) when not in use for prepping.