1/2 cup peppers, chopped
1/2 cup broccoli, chopped
1/4 cup water chestnuts, drained and chopped
1/4 cup onion, chopped
6 oz. cooked chicken breast, chopped
1 can cream of chicken soup
1 cup shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls
Preheat oven to 350ºF.
Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl.
Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out.
Scoop filling mixture onto the dough, in a circle.
Fold points of triangle over filling into the center. (Filling will not be completely covered.)
Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.
2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
1/8 teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon chives
Combine potatoes, eggs, flour, and garlic powder in a bowl.
Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto un-greased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
4 egg whites, at room temperature
1/2 teaspoon Cream of Tartar
1 cup sugar
1 teaspoon Pure Vanilla Extract
25 drops Food Coloring
Preheat oven to 225°F.
Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.
Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.
Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
1/2 cup bread crumbs
1 teaspoon Garlic Salt
1/4 teaspoon Black Pepper Coarse Ground
1 1/4 cups milk
4 ounces cream cheese
1/4 cup Parmesan cheese
2 tablespoons butter
1 1/2 teaspoons Italian Seasoning
1 package broccoli florets
1 package cauliflower florets
2 tablespoons butter
2 tablespoons flour
Preheat oven to 350°F.
Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat.
Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
Bake 40 minutes or until heated through and top is lightly browned.
1 package (8 ounces) cream cheese, softened
2 cups (8 ounces) shredded cheddar cheese
2 green onions, chopped
1 jar (2 ounces) diced pimientos, drained
2 tablespoons butter, melted
2 teaspoons Worcestershire sauce
In a bowl, beat cream cheese until fluffy. Beat in cheddar cheese, onions, pimientos, butter and Worcestershire sauce. Press into a small bowl; smooth top. Cover and refrigerate. Remove from the refrigerator 15 minutes before unmolding. Serve with crackers
2 cups Honey-Nut Cheerios
2 cups chow mein noodles
1 cup honey-roasted peanuts
1/2 cup raisins
1/2 cup holiday milk chocolate M&M’s
1/2 cup peanut butter chips
1/2 cup vanilla or white chips
In two wide-mouth quart jars, layer all of the ingredients. Cover jars. Decorate with fabric and ribbon. To serve, pour into a bowl and stir to combine. Yield: 7 cups