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.
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