Tuesday, February 21, 2012
found this recipe here.... she has a great Picture tutorial showing how it is put together... http://jennasjourneyblog.blogspot.com/2011/05/mexican-chicken-ring.html can't wait to make this...I remember having this at a Pampered Chef party years ago...this is very yummy!!
3 cooked & shredded chicken breasts
1 cup grated Cheddar cheese plus some for sprinkling on top
1 cup grated Monterey Jack cheese
¾ can of Rotel & all of the juice
3/4 cup light sour cream
1 package taco seasoning
2 rolls of regular sized crescent rolls
1 lime (juice)
2/3 cup finely crushed tortilla chips plus some for sprinkling on top
Combine chicken, Rotel, tortilla chips, sour cream, taco mix, cheese and 2T of lime juice.
Unroll and separate crescent dough. Arrange triangles on a baking sheet making a circle with wide ends overlapping in the center and points toward outside. Spread chicken mixture evenly into the center of the ring.
Fold the points of the crescents in and over. Sprinkle with remaining cheese and tortilla strips and bake at 375 for 20 minutes
Saturday, February 4, 2012
found this here http://allrecipes.com/recipe/cream-puffs/detail.aspx
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
1.Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2.Preheat oven to 425 degrees F (220 degrees C).
3.In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4.Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5.When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
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