Chicken Bundles

CHICKEN BUNDLES  (Makes 8 bundles)

 

Chicken mixture:

 

1 (8 oz) cream cheese, softened

2 T. butter, softened

2 cups chopped cooked chicken

1/4 t. salt

1/4 t. pepper

1 T. minced onion

1/2 bag dry Stove Top Stuffing

1-2 stalks chopped celery

 

2 cans refrigerated crescent rolls (8 in each)

Melted butter

Crushed Stove Top Stuffing for topping

 

Mix the softened cream cheese and butter together in a bowl. (I add one or two tablespoons of milk to make it easier to blend)  Carefully add the rest of the ingredients except the rolls.   

 

Unroll dough and press 2 triangles together to make a rectangle.  Place 1/2 to 3/4 c. of chicken mixture on each.  Fold up sides and pinch together to close. Brush with melted butter and top with crushed Stove Top Stuffing.  Bake 20-25 min at 350 until lightly browned. 

 

Gravy:

8 oz sour cream

2 cans Cream of Chicken & Mushroom soup (or both Cream of Chicken or both Cream of Mushroom)

Milk to thin gravy

 

Heat the soup and sour cream together.  As it warms, it will thin somewhat.  At this time, add some milk to make it the consistency you desire.

Spoon over baked crescents and enjoy! 

-Tara Tracy

Chicken Divinity (aka Chicken Divan)

So I didn't share this at recipe club but I just HAD to post it in case anyone found it appealing....i'm addicted to it right now and I make it almost every week! I couldn't find my family's recipe so I used / altered this recipe from Jenny Stice and it is so yummy....we call it Chicken Divinity :)  and I'm so thrilled I can sneak cream of chicken soup into a recipe that my husband actually likes! (he doesn't care for cream of chicken but the curry powder adds enough flavor that he really likes it too!)




Chicken Divinity

2-3 thawed chicken tenderloin strips
1 clove garlic minced, lemon pepper, salt (optional for cooking chicken)
1 lb brocolli (or 1/2 package frozen)
1/2 cup mayo
1 can cream of chicken
1 T lemon juice
1/4 tsp curry powder
1/4 cup bread crumbs
1 T butter melted
1 cup shredded cheddar cheese
4-6 cups cooked rice (have it on the side or bake it with the casserole)

Preheat the oven for 350 degrees.  Cook the broccolli and rice (esp. convenient if you have a rice cooker with steamer). Cook the chicken in minced garlic, lemon pepper and salt then cut up in small pieces.  Grease 11x14 baking dish.  Mix the mayo, cr. chicken, lemon juice, and curry powder together to make the sauce.  Layer the chicken and broccoli in the bottom of the pan and then pour the sauce evenly over the top.  Mix the melted butter and bread crumbs together and sprinkle on top.  Bake at 350 for 30 min. then add the cheese and bake until melted.  Serve over rice.

If you like the rice in the casserole like I do, just put a very thin layer of the sauce on the greased pan followed by the cooked rice (so the rice doesn't dry out) and then layer everything else on top as normal)......so good!

Enjoy!
~DeAnna Thomas

"Corn Salsa"

Hey I wanted to apologize for taking so long to get my recipes up....I finally found the newsletter that had the blog information on it and so here is my recipe for last time...it's super easy corn salsa that is really yummy as a chip dip or even tastes great in a taco/wrap ....get creative!  It's the italian dressing that really makes the dip so experiment with other ingredients you like too (like I did with onion and jalapeno....or pinto beans instead of black-eyed peas).....ENJOY!


Corn Salsa



1 can diced tomatoes drained or 1-2 tomatoes diced
1 can white corn drained (yellow corn works fine)
1 can black-eyed peas (drained and rinsed)
1 can black beans (drained and rinsed)
1/2 bushel of cilantro (leaves minced)
2 avocados
Good Seasons Italian All Natural Mix (follow the instructions to make the dressing)

(optional: 1/2 small yellow or white onion diced
  2 jalapenos seeded and diced for that extra punch of flavor)


Stir all ingredients together and then mix in the italian dressing.  (Tastes better if you let it sit in the fridge for 30 min. to 1 hour to soak up the dressing flavor.)

~DeAnna Thomas

Baked Jalapeno Poppers

This is a perfect recipe to keep on hand for when jalapenos go on sale or if you or someone you know is harvesting jalapenos and has lots extra.  It's much healthier and easier than the deep-fried ones but still SO delicious.....

Baked Jalapeno Poppers

 30-45 min prep, 30 min. baking

INGREDIENTS:

12 jalapeno peppers, about 2 1/2-inches long
1 cup grated sharp Cheddar cheese (we've also used pepperjack)
3 ounces cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne or regular pepper (or mix of both)

2 large eggs
2/3 cup breadcrumbs (italian or original)
1/2 teaspoon salt 

PREPARATION:

        Preheat oven to 325 degrees F. Lightly oil bak­ing sheet and set aside. Cut peppers in half lengthwise; scrape out and discard seeds. 

        In a small bowl, mix together the Cheddar, cream cheese, garlic powder and pepper; fill each pepper half with some of mixture. (TIP**This is easiest if you put the filling in a bag and snip the corner so you can squeeze filling in to the peppers like frosting...then lightly press it into the pepper).
        In one bowl, lightly beat eggs until combined and frothy. In another bowl, stir together breadcrumbs and salt (or just salt each pepper before putting in the oven). Roll each filled pepper in egg, then breadcrumbs (I've found it works better if you use tongs to dip popper in egg then use a spoon to sprinkle breadcrumbs on both sides of the popper over a plate...then you don't get chunky breadcrumb egg mess). 
        Place on a baking sheet. Bake until tender and browned, for about 30 minutes. Serve warm, with sour cream for dipping.

The only thing that is time consuming is the deseeding of the jalapenos so if you just do that the night before it really makes the whole process much faster and easier!

Hope you enjoy them!  We have shared them with a few couples in the ward and they have all loved them ....and don't forget to dip them in sour cream because that really just tops it off!

~DeAnna Thomas

Red Velvet Cupcakes

Red Velvet Cupcakes

I got this recipe from a website called Annie's Eats. I've found some recipes I've loved and ones that I havent as much, but this one was delicious AND pretty, which makes you look like your way more legit then you probably are [or maybe thats just me haha..] Enjoy!

For the cake: 2½ cups cake flour 1½ cups sugar 1 tsp. baking soda 1 tbsp. cocoa powder 1 tsp. salt 2 large eggs 1½ cups vegetable oil 1 cup buttermilk 2 tbsp. (1 oz.) liquid red food coloring 1 tsp. vanilla extract 1 tsp. distilled white vinegar For the frosting: 8 oz. cream cheese 5 tbsp. unsalted butter, at room temperature 2 tsp. vanilla extract 2½ cups confectioners’ sugar, sifted Directions: Preheat the oven to 350° F.  Line cupcake pans with paper liners.  Combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  Combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes. Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.   Then you just frost those suckers, and I like to drizzle them with chocolate sauce as well. DIVINE ladies. Enjoy! -Julia

French Bread

French Bread

1 Tbs. yeast
1 tsp. sugar
1/2 cup warm water
6 cups flour
1/4 cup sugar
2 tsp. salt
1/8 cup oil
2 cups hot water

1. In a bowl, add 1/2 cup warm water, sprinkle the yeast and 1 tsp. of sugar over the water. Let sit until the yeast is dissolved. Stir together.
2. Mix in 1/4 cup sugar, salt, oil, and 2 cups hot water. Add the flour in, 1 cup at a time. Knead the dough for 3 minutes.*
3. Cover with a cloth and let rise until doubles.
4. Divide into two pieces. Roll like a jelly roll.
5. Sprinkle corn meal on bottom of a baking sheet. Put bread on sheet, and let rise for another 30 minutes.
6. Bake at 350 degrees for 30 minutes.

*Sometimes I need to add a little more flour, or a little less. I add more flour as I knead the dough and it gets sticky.

-Mackenzie

Caribbean Chicken Salad

 This is a pretty healthy dinner meal.

 Makes 4 servings. 45 minute prep time, but ready in 2 hours 45 minutes.

Ingredients

• 2 skinless, boneless chicken breast halves
• 1/2 cup teriyaki marinade sauce
• 2 tomatoes, seeded and chopped
• 1/2 cup chopped onion
• 2 teaspoons minced jalapeno pepper
• 2 teaspoons chopped fresh cilantro
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 1/2 tablespoons white sugar
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons apple cider vinegar
• 1 1/2 teaspoons lime juice
• 3/4 pound mixed salad greens
• 1 (8 ounce) can pineapple chunks, drained
• 4 cups corn tortilla chips

Directions

1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
4. Preheat the grill for high heat.
5. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

 -ENJOY! Renee Kennedy