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DISTRESSED PROPERTY Got you Stressed? I CAN HELP! 3 Tired Landlord 3 Major Repairs Needed 3 Divorce 3 Inheritance 3 Delinquent Property Taxes 3 Estate Sale 3 No Property too scary! CALL/EMAIL/TEXT: patrick@webuyhouses.com 919-920-8391 patricknunn.seymourhomes.net PAT R I C K N U N N Realtor/Broker 100+ ESTATE SALES RECIPES Chicken Cordon Bleu Casserole Ingredients: 1 pound cavatappi pasta 2 (10.5-ounce) cans of cream of chicken soup 2 cups of half & half 3 tablespoons of Dijon mustard 1 tablespoon of fresh parsley, chopped 1 teaspoon of season salt (such as Lowry's brand) ½ teaspoon of black pepper 3 cups of Swiss cheese, shredded 2 cups of rotisserie chicken, diced 1 tablespoon of unsalted butter, melted ¾ cup of plain panko breadcrumbs ¼ cup of grated Parmesan cheese Directions: *Preheat the oven to 375°F. Grease a 9×13 casserole dish with nonstick cooking spray and set aside *Cook the cavatappi pasta in a large pot of boil- ing water according to package directions, until al dente. Drain and set aside. *In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped pars- ley, season salt, and black pepper. Stir until well mixed. *Add the shredded Swiss cheese, diced rotisserie chicken, and cooked cavatappi pasta to the sauce mixture. Gently fold everything together until evenly coated. *Pour the chicken cordon bleu casserole filling into the prepared casserole dish, spreading it out evenly. *In a small bowl, mix together the melted butter, plain panko breadcrumbs, and grated Parmesan cheese. *Sprinkle the breadcrumb mixture evenly over the top of the casserole filling. *Bake in the preheated oven for 25 to 30 min- utes, or until the top is golden brown and the casserole is bubbly. Chicken stuffed Crescent Rolls Ingredients: 2 - 8 oz cans Pillsbury crescent roll dough 2 cans cream of chicken soup 8 oz package cream cheese, softened 2-3 cups shredded cooked chicken 1 package Italian dressing mix (or 3 tablespoons) 2-3 green onions, chopped (optional) Directions: Preheat the Oven: Begin by preheating your oven to 375°F to ensure it's ready when your crescent rolls are prepared. Prepare the Creamy Base: In a medium pot over medium heat, combine the softened cream cheese and both cans of cream of chicken soup. Stir until the mixture is smooth and well com- bined. Add Flavor: Sprinkle in the Italian dressing mix, stirring until the flavors meld together beautiful- ly. Reduce the heat to low to keep the mixture warm. Mix in Chicken: Transfer most of the creamy mixture into a large bowl, reserving some in the pot for serving later. To the bowl, add the shred- ded cooked chicken and chopped green onions (if using). Mix everything together until evenly combined and set aside. Prepare the Crescent Rolls: Unroll the crescent roll dough onto a baking sheet, separating them into individual triangles. Fill and Roll: Spoon a generous portion of the chicken mixture onto each crescent roll triangle. Carefully roll up the dough, starting from the wide end, to encase the delicious filling. Bake to Perfection: Place the filled crescent rolls in the preheated oven and bake for 9-12 minutes, or until they turn a delightful golden-brown color. Easy Garlic Cheese Bombs Ingredients: 8 frozen Texas Rolls (thawed, Rhodes brand preferred) 4 sticks mozzarella cheese (cut into 16 pieces) 4 tablespoons salted butter (melted) 2 cloves garlic (minced) 1 tablespoon parsley flakes (freshly chopped or dried) Directions: Thaw the frozen dough by placing 8 rolls on a plate, covering them with plastic wrap, and refrigerating for at least 4 hours or overnight until they double in size. Cut the mozzarella sticks into approximately 1-inch pieces. Preheat your oven to 350°F and line a baking sheet with parchment paper. Flatten each dough ball into a disk using your hands and place two pieces of cheese in the center of each disk. Pinch the dough edges tightly to encase the cheese fully and place them seam side down on the prepared baking sheet. Repeat with all rolls. Bake for 9-11 minutes, or until they start to turn golden brown. While baking, melt the butter in a micro- wave-safe dish or over low heat in a saucepan. Stir in the minced garlic and parsley flakes once melted. Remove the rolls from the oven and brush each with the garlic butter mixture. Honey Butter Roasted Carrots Ingredients: 2 pounds baby carrots 1/2 cup butter 1/4 cup honey 4 garlic cloves, minced (or 2 tsp garlic powder) 1/2 teaspoon salt Cracked black pepper to taste 2 tablespoons fresh chopped parsley Directions: Prepare the Honey Garlic Butter Sauce: In a pan or skillet, melt the butter over medium heat. Once melted, pour in the honey and stir until fully combined with the butter. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Coat the Carrots: Add the baby carrots to the sauce in the skillet and toss them gently to coat evenly. Allow the sauce to thicken for about a minute while tossing the carrots through it. Season the carrots with salt and cracked black pepper to taste. Roast the Carrots: Preheat the oven to 425°F (220°C). Lightly grease a large baking sheet and arrange the carrots in a single layer on the sheet to ensure even cooking. Roast the carrots in the preheated oven for approximately 20 minutes, or until they are fork-tender. Broil for Crispy Edges: After roasting, turn the oven to broil and cook the carrots for an addi- tional 2-3 minutes on high heat to crisp and char the edges slightly. Keep a close eye on them to prevent burning. Garnish and Serve: Remove the roasted carrots from the oven and transfer them to a serving dish. Sprinkle fresh chopped parsley over the top for a pop of color and flavor. Serve the Honey Garlic Butter Roasted Carrots hot and enjoy!

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