Roasted Garlic Chicken Puffs.

Ingredients:
1 lb chicken breasts
2 oz pkgs cream cheese
1/2 cup shredded Swiss
1/2 cup shredded sharp cheddar
2 tbsp fresh chopped garlic
2 tsp chives
1/2 cup green onions

Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate. Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way. Enjoy!

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Chicken and Dumpling Casserole

Chicken and Dumpling Casserole
Ingredients:

2 chicken breasts, cooked and shredded ( you can use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (Bullion)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions:
Preheat your oven to 350 degrees.

Layer 1 - Melt 1/2 stick of butter in 9 x 13 casserole dish. Spread the shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Again do not stir.

Layer 2 - In a small bowl, mix the milk and Bisquick. Slowly pour evenly all over chicken. Again do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, the chicken granules and the chicken soup. Once all mixed, slowly pour over the Bisquick layer. Again do not Stir.

Bake the casserole for 30-40 minutes, or until the top is golden brown

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Mini Pineapple Upside Down Cakes Recipe

Cake Ingredients:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
BAKE TIME 10-15 min
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits

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Squash Croquettes Recipe

Nutrition Facts per Serving: Calories – 100, Total Fat – 5.5g, Sodium – 15mg, Total Carbohydrates – 11.1g, Protein – 2.7g

Looking for a simple side dish to use garden-fresh yellow squash? Try this straight forward version of fried squash.

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

       Ingredients

2 cups yellow squash, finely chopped

1 cup onion, finely chopped

1 egg, beaten

1 teaspoon salt

1 teaspoon pepper

½ cup plus 1 tablespoon all-purpose flour

vegetable oil

      Instructions

1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.

2. In a skillet, heat ½-inch oil over medium-high heat.

3. Drop batter by tablespoonfuls into oil.

4. Cook about 3 minutes per side or until golden brown, turning once.

5. Drain croquettes on paper towels.

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Ridiculously Easy Peach Crumble

This incredibly, addictively delicious dessert was SO easy in so many ways, it almost doesn’t seem fair. The recipe itself almost doesn’t require a bowl, a mixer or even a spoon. The lovely picture above was definitely the easiest one I’ve ever posted (more on that later). And here’s how scrumptious it is: the Southern husband, who is usually not a big dessert person and pretty much the only one I know who can eat ONE fresh-baked chocolate chip cookie at time took a bite of this as it was cooling on the counter. And another. And another. By the time it actually came time to serve the thing as an official dessert, I would say about a third of it had been nibbled away.

Yep, it’s that good. No exaggeration. Now get ready for how easy it is.

You take one of those big 28 ounce jars of sliced peaches in light syrup. Dump the whole thing in a 13×9 inch pan, syrup and all. Now take a box of yellow cake mix. Pour the mix evenly over the peaches. Yes, the dry mix, you don’t make it into cake batter first…dry mix only. Trust me.

Now take a stick of butter. (I said this was easy, I didn’t say it was slenderizing.). Slice it up into about 16 pats and arranged them evenly on the top of the cake mix. Next, pour a cup of brown sugar on top, and a half cup of walnuts on top of that.

Bake it for 40 minutes in a 350 degree oven. Let it cool just long enough to not burn your tongue when you take that first spoonful, and then enjoy it plain or with vanilla ice cream…that is, if you can keep the hungry masses at bay long enough to have a reasonable amount left in the pan to actually HAVE it for dessert. I know, you are thinking where is the liquid, and why won’t I just have hot dry cake mix at the end of the baking time, but I guess there is something about the butter and the peach syrup that somehow magically blends with the cake mix to produce peach heaven. I’m not going to think too hard about it so I don’t jinx it.

Now about that picture. Two things happened to produce that delicious shot up there. First of all, I actually split this dessert into two 8×8 pans, since I knew my friend and Zen Master photography teacher was coming to visit on the day I made it, and so I sent the other half home with him. I fully intended to photograph a piece of MY portion of the cake after dinner, but see above regarding the cake nibbling that went on before dessert…I didn’t have any left.

Then inspiration hit, and I sent an urgent message to the Zen Master, who had the restraint not to eat all of his portion in one sitting. Voila! The easiest picture I have ever created for this blog – it only took one quick email! It all seems too good to be true…but I’ll take it!

So there you have it, the easiest dessert you will ever make!  Just don’t tell anyone how crazily easy it is…let’s keep it our secret.

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Ridiculously Easy Peach Crumble

INGREDIENTS

One 25 ounce jar of peaches in light syrup

1 package yellow cake mix

1 stick butter, cut into 16 pieces

1 cup brown sugar

1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350.

2. Layer ingredients in 13/9 inch pan in the order listed above.

3. Bake for 40 minutes

4. Serve warm with vanilla ice cream. Or eat it with a spoon right out of the baking dish.

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Grilled Paprika Chicken Dinner Packs Recipe

Author: RecipeAttack

Recipe type: Dinner

Serves: 4

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Ingredients

• 4 boneless skinless chicken breast halves (about 1¼ lb)
• 2 cups quartered small red potatoes (4 or 5 potatoes)
• 1½ cups baby-cut carrots, cut lengthwise in half
• 1 cup Green Giant® Valley Fresh Steamers® frozen cut green beans (from 12 oz bag)
• 1 cup chicken gravy (from 12-oz jar)
• 2 tablespoons Gold Medal® all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon dried thyme leaves
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Heat coals or gas grill for direct heat. Cut four 18×12-inch pieces of heavy-duty foil. Place chicken breast half on each piece of foil. Top with potatoes, carrots and frozen green beans. In small bowl, mix gravy and flour until well blended. Drizzle over chicken mixture. Sprinkle with paprika and thyme.
2. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight ½-inch fold; fold again. Allow space on sides for circulation and expansion.
3. Cover and grill packets over medium heat 30 to 40 minutes, rotating packets ½ turn after 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with parsley.

Notes

If your family likes dark meat, substitute 2 boneless skinless chicken thighs for each chicken breast half.

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BERRY HARD LEMONADE RECIPE

         Need a party drink? Take just 5 minutes and whip up two easy ingredients for a spirited creamy drink!

Author: RecipeAttack

Recipe type: Drinks, Alcoholic

Serves: 2

Prep time:  5 mins

Total time:  5 mins

Ingredients

• 1 bottle (11.2 oz) hard lemonade
• 1 bag (7.2 oz) Yoplait Frozen Smoothie triple berry

Instructions

1. In blender, place hard lemonade and contents of Yoplait® Frozen Smoothie bag. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping blender to scrape down sides as necessary, until smooth. Pour into glasses.

Notes

For a drink without alcohol, omit hard lemonade and substitute with regular lemonade. Garnish each glass with a twist of fresh lemon.

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