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.

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