Sunday, May 26, 2013

Party with Squares

Hello everyone!

I haven't posted in so long that I almost forgot how to do it! Well, I have been so very busy and haven't had a lot of time to blog, but I did have this post already prepared and just never published it for some reason. My daughter turned 2 in January, so that tells you something! I am planning on jumping back on the blogging bandwagon and will be posting a lot more. Here are a few recipes to keep an eye out for! Thai Chicken Curry, Monkey Bread, Lamb Chops, Apple Dumplings, Baked Chicken Wings, and a few freezer meals like Beef Enchilada and Chicken Lasagna Rolls are just a few of the recipes to come!

I know you all are going to be out celebrating and remembering our service men and women this Memorial Day! I hope you all have a fun and safe weekend! 
And for all those summer bbq parties, try the recipe in this post out! It will be a big hit!!
Here is the post as written in January. Enjoy!

 

I hope you are all having a wonderful week! I know mine is a busy one! My daughter turns 2 on Sunday and as usual, I have a lot to do in preparation for your party, even though it is just a small pizza, cake, and ice cream party!  Funny how that happens!

Anyways, speaking about parties, that brings us to my next recipe. This recipe is a fantastic one for a party dish! So if you are going to a party and want to bring something other than the same old meatballs, which I do love and will post a recipe for soon, then you will find this recipe very useful! It is always a hit when I take it to parties, so I know you will get the same compliments!


Clubhouse Chicken Squares
(recipe adapted from The Pampered Chef's All The Best From Our Kitchen to Yours Cookbook)


Ingredients:
2 packages (8oz each) refrigerated crescent rolls
1 8oz package cream cheese, softened
2 Tbsp mayonnaise
1 small garlic clove
1 tsp dried dill weed
1 1/2 cups cooked boneless skinless chicken breast, chopped
1/2 small cucumber
2 roma tomatoes
1/2 cup shredded cheddar cheese
6 slices bacon

Instructions:
1. Preheat oven to 375 degrees.

2. Seed, slice, and quarter cucumber and seed and dice roma tomatoes.

3. Cook bacon till crispy, drain and crumble, set aside for later use.

4. Unroll one package of crescent rolls across a 15 1/2" x 10" baking sheet or stone with long sides of dough across width of pan. Repeat with remaining package of dough. (I use my Pampered Chef Large Bar Pan)

5. Using a small bakers roller, roll dough to seal perforations and press up sides to for a crust.

6. Bake dough for 12 - 15 minutes or until golden brown. Remove from oven and cool completely.

7. In a bowl, press garlic and combine with softened cream cheese, mayonnaise, and dill weed; mixing well.

8. Spread cream cheese mixture evenly over the crust.

9. Top with chopped chicken.

10. Sprinkle cucumbers, tomatoes, cheese, and crumbled bacon over chicken.

11. Refrigerate for 30 minutes, then cut into squares and serve.

Options:
You can use reduced fat cream cheese and mayonnaise to make it lighter. You can also use a reduced fat crescent roll dough. I have also used the Pillsbury Crescent Recipe Creations dough to avoid the perforated triangle pieces.

Tuesday, January 1, 2013

Thankful use for leftover Turkey!


Hello and Happy 2013 Everyone!!

I have big plans for 2013!  I plan on getting my Mary Kay business up and running, which means I have to get out of my comfort zone and start talking to literally everyone! I will be cleaning out my closet, literally! Along with every room in my house. One of the other things I plan on doing is sticking to our weekly meal plan! I am planning on at least 1 slow cooker meal a week and 1 Deep Covered Baker meal, or just a Pampered Chef recipe, a week as well. My goal is to practice more new recipes for shows, to use more new products, and really spread my food budget out wisely with leftovers whenever I can! Since August, I have been working part time and so there is at least 1 or 2 nights a week I am not home. So leftovers are great for my husband and daughter. Also on my list is to make more freezer dinners, or those nights that my hubby just doesn't want what I have planned on the menu! 

 

So, for the beginning of 2013 and my list of new plans, I have made a fabulous, super easy, slow cooker soup!  I have to admit that I chose this recipe because I made a turkey for Christmas dinner and needed to use up the leftovers. So, after defrosting the leftover turkey, I got started. Here is the recipe!  Please do not forget to pin this recipe (the pin it button is on the actual page for the recipe) if you like it and share my blog on facebook.

 

Thankful Fiesta Soup

 

 

 

Ingredients:

  • 3-4 Cups Leftover Turkey, chopped
  • 20 Ounces Chicken Broth (I used 2 1/2 teaspoons of Better Than Boullionwith 20oz hot water)
  • 1 Can Black Beans, drained
  • 1 Can Whole Kernel Corn, drained
  • 2 10oz Cans Diced Tomatoes with Green Chilies
  • 1 Can Tomato Paste
  • 1 Can Cream of Chicken Soup
  • 4 Ounces Queso Blanco Velveeta Cheese
  • 1/4 tsp Ground Black Pepper
  • 1 tsp Ground Cumin
  • 1/4 tsp Garlic Powder
  • Sour Cream & Tortilla Chips for Topping (optional)

            Instructions:

1. Mix all in the slow cooker and cook on high for 3 hours.
 
That is seriously it! This soup is a simple throw together if you have leftovers!!  It would be great with leftover chicken too!