CHICKEN PILLOWS
1 boneless skinless chicken breast
1 cube cream cheese
1 can crescent rolls (any brand)
2 cups crushed saltine crackers
3 tsp. melted butter
1 can of cream of chicken soup
1/4 cup finely chopped red onion
2 tsp. freshly chopped parsley
1 clove roasted garlic
1) Preheat oven to 350 degrees.
2) Boil chicken until fully cooked.
3) Shred chicken when cool.
4) Mix cream cheese, onions, garlic, and parsley until well blended.
5) Add shredded chicken to cream cheese mixture.
6) Separate crescent roll strips and place a small amount of cream cheese mixture in the center.
7) Fold corners up into ball with no chicken or filling showing.
8) Brush chicken balls with melted butter and cover with saltine cracker pieces.
9) Bake 8-10 minutes.
10) Serve with cream of chicken soup drizzled over each chicken ball.
PRALINE BARS
3/4 cup (1-1/2 sticks) butter or margarine softened
1 cup sugar, divided
1 tsp. vanilla, divided
1-1/2 cups flour
2 pkg. (8 oz. each) cream cheese
2 eggs
1/2 cup Heath English Toffee Bits
3 Tbsp. caramel ice cream topping
CRUST:
Mix butter, 1/2 cup sugar and 1/2 tsp. vanilla with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until blended. Press onto bottom of 13x9-inch baking pan. Bake at 350 degrees F for 20-23 minutes or until lightly browned.
FILLING:
Mix cream cheese, remaining 1/2 cup sugar and 1/2 tsp. vanilla with electric mixer on medium speed until well blended. Add eggs: mix well. Blend in toffee bits. Pour over crust. Dot top of cream cheese mixture with caramel topping. Cut through batter with knife several times for marble effect.
Bake at 350 degrees F for 30 minutes. Cool in pan on wire rack. Refrigerate. Cut into bars.
DAIRY DELICIOUS DIP
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1/4 cup packed brown sugar
1 to 2 Tbsp. maple syrup
In a small mixing bowl, combine cream cheese, sour cream, sugars and syrup to taste; beat until smooth. Chill. Serve with fresh fruit.
Yield: 2 cups
Thank you to all the sisters that came, hopefully we'll see you again at the Recipe Tasters in August.
