This page contains some of our family’s favorite recipes. We wanted to share them with you!
Savory Crescent Chicken Squares
1 3 oz package of cream cheese, softened
3 Tbs. margarine or butter, melted
2 cups of cubed cooked chicken (I use one package of chicken tenderloins or boneless breasts, cut up and cooked)
1/4 tsp of salt
1/8 tsp of pepper
2 Tbs. of milk (I use heavy whipping cream)
1 Tbs. chopped chives or onion (I do not use this)
1 Tbs. chopped pimiento (I do not use this)
1 8-oz. can of Pillsbury Refrigerated Quick Crescent Dinner Rolls (or a seamless Pillsbury dough sheet found next to the crescent rolls)
3/4 cup seasoned croutons, crushed (I do not use this)
Heat oven to 350 degrees. In a medium bowl blend cream cheese and butter until smooth. Add the next 6 ingredients; mix well (I use a hand mixer for about 2 minutes or until the chicken is shreaded).
Separate dough into 4 rectangles; firmly press perforations around the edges together to seal. Spoon 1/2 cup meat mixture onto the center of each rectangle. Pull the 4 corners of the dough to the top center of the chicken mixture; press together and seal edges. Place on a cookie sheet (use cooking spray to help keep from sticking). Sprinkle crushed croutons on top, if desired. Bake at 350 for 20-25 minutes or until golden brown. Serves 4.
Source: Best Recipes from the back of Boxes, Bottles, Cans and Jars by Ceil Dyer
If you have left over meat mixture it makes a great chilled chicken salad.
Salmon with Tomato-Corn Salsa
3 plum tomatoes, cored and diced
1/4 cup minced peeled red onion
2 tablespoons chopped fresh cilantro
2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
1 jalapeño chile, seeded and minced
1/2 teaspoon salt, divided use
1 cup frozen corn
4 (6-ounce) salmon fillets
1/4 teaspoon ground black pepper
2 tablespoons honey
Combine tomatoes, red onion, cilantro, vinegar, lime juice, jalapeño and half the salt in a bowl; set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn; cook 2 minutes, stirring occasionally. Add sautéed corn to tomato mixture; stir well and set aside.
Sprinkle salmon with pepper and remaining salt; drizzle with honey. Recoat skillet with cooking spray; place over medium-high heat until hot. Add salmon; cook 5 minutes on each side or until fish flakes easily when tested with a fork.
Serve salmon with corn-tomato salsa; garnish with lime wedges and cilantro sprigs, if desired. Makes 4 servings.