Grilled Chicken Pasta Salad

I was cleaning out old files and came across this recipe. I used to make this over and over again, years and years ago..I can still taste the deliciousness!

Grilled Chicken Pasta Salad

2/3 cup olive oil1/3 cup balsamic vinegar
1/2 cup torn basil lealeaves
4 skinless, boneless chicken breasts
4 cups cooked bowtie pasta
1/2 cup marinated dried tomatoes
1/2 cup coarsely chopped walnut, toasted
grated parmesan for garnish

Mix oil & vinegar. Reserve 2/3 for dressing

Grill chicken, turning and brushing often with remaining dressing. slice chicken into thin strips.

Toss macaroni, tomatoes, basil, chicken and walnuts with reserved dressing. Garnish with cheese. Serve immediately

Prep time: 15 minutes
Cook time 15 minutes

Serves 6

honey lime tilapia

Ingredients:
For the fish and marinade:

4 (4-5oz) tilapia fillets (thawed if frozen)
Juice and zest of 1 lime
1 Tbsp olive oil
1 1/2 Tbsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder

For dredging and cooking:
1/2c flour (I tried both white flour and whole wheat pastry flour with good results)
1/4 tsp salt
1/4 tsp pepper
1-2 Tbsp olive oil

Directions:

Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 1 hour up to 24 hours*.
When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).
Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook).

Serves 4

*If you want to plan this meal in advance, you can prepare the fish and marinade in a large freezer bag and keep it in the freezer. Move frozen fish and marinade to the refrigerator the morning you plan to serve the fish and allow it to thaw in the refrigerator. It will marinate while it thaws!

Chicken Rice-a-Roni Casserole

Growing up, Chicken and rice seemed like such a fancy meal. I made this this week, it has a couple extra ingredients to keep the rice from drying out. It got a thumbs up. I made double for leftovers and it was just as good the second day. Enjoy!

1 box chicken flavor Rice-A-Roni
1 can cream of chicken soup
1 cup sour cream (can use low fat)
3-4 cups cooked, chopped chicken
1 (6 oz) can French fried onions

Preheat oven to 350 F.

Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken. Stir to combine. Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions. Bake uncovered for 30 minutes.

Spaghetti and Spaghetti Squash with Lemon Garlic Sauce and Ricotta

Spaghetti Squash is my go-to spaghetti substitute. I think it tastes way better and when I don't substitute, I miss it! For this recipe I skipped the spaghetti all together, used spinach instead of peas and left off the basil. It was so good! I ate small slow bites because I didn't want it to end:)

1 spaghetti squash, about 4 lb
8 oz whole wheat spaghetti
4 cloves garlic, minced
1/3 cup olive oil
1 tsp lemon peel
1/3 cup lemon juice
salt and freshly ground black pepper
1 tbsp butter
2 tbsp fresh basil, chopped
2 tbsp parmesan cheese
1 cup freshly made ricotta
parmesan, for serving

1. Preheat oven to 375. Slice the squash in half lengthwise and remove the seeds. Place cut side down on a baking sheet. Fill halfway with water. Roast for 45 minutes to an hour or until squash is fork tender. Set aside and let cool for 5-10 minutes.

2. In the meantime, set a pot of water to boil for the spaghetti.

3. Saute the garlic in a tbsp of olive oil over low heat until tender and fragrant. Add the lemon peel and saute for a minute or two. Add olive oil, lemon juice, and season with salt and pepper to taste. Whisk and bring to a simmer for 2-3 minutes. Add butter and bring back up to a simmer. Remove from heat. Whisk in basil. Taste and re-season.

4. When the squash is done, turn it cut side up on a cutting board and run a fork through its flesh to create spaghetti strands. Use a spoon to scoop out the strands into a large bowl. Cook the spaghetti. Toss with the spaghetti squash. Pour the lemon sauce over the spaghetti/squash mixture and toss to coat. Mix in about 2 tbsp parmesan cheese. Season to taste.

5. Scoop into four plates and top each with 1/4 cup dollop of ricotta.

Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms

This recipe is so satisfing, in a soulful way. I wanted to eat more not because I was hungry, but because it warmed me from the inside. 1 cup is just over 100 calories and is so yummy!

1 1/2 cups brown rice
3 1/2 cups water
1 chicken bouillon
5 links raw sweet Italian chicken or turkey sausage
2 tbsp olive oil
6 celery stalks, chopped
1 large onion, chopped
16 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste

Directions:

Cook brown rice in water and chicken bouillon according to package directions.

While the rice is cooking, in a large heavy saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.

Add olive oil to the pan and add the onion,
sauté one minute, add the celery, salt and pepper to taste;
cookabout 12 minutes, until celery is soft.

Add mushrooms, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the sausage and the cooked rice to the pan and mix well.

Makes 10 1/2 cups.

Servings: 14 • Size: about 3/4 cup • Old Points: 2 pt • Points+: 3 pts
Calories: 106.9 • Fat: 3.2 g • Carbs: 16.4 • Fiber: 1.3 • Protein: 3.6 g • Sugar: 1.0 • Sodium: 220 mg (without salt)

Blueberry Banana Oat Muffins

I made these during the Moms visit. They were really moist and packed lots of flavor and may or may not have, but probably did replace these as my new favorite:)

2 c. cooking oats
1/4 granulated sugar (or substitute)
2 egg whites
1/2 c. unsweetened applesauce (w/cinnamon added)
1/3 c. skim milk
1 t. baking soda
1 t. vanilla extract
1 ripened banana, mashed
1 c. fresh blueberries
2 T. sea salt

In a food processor, grind oats until they are a fine powder, similar to flour. Add the baking soda to the ground oats and set aside.

In a mixing bowl, add together the banana, sugar, applesauce, milk, eggwhites, and vanilla. Stir well.

Add oat mixture into the banana mixture and stir just until combined. Fold in the blueberries. Fill greased muffin cups 3/4 full (these don't rise much at all). Sprinkle a small amount of coarse sea salt onto each muffin top.

Bake in a 350 degree oven for 18-20 minutes or until middles are set and they are light golden brown. Yields 12 muffins

I asked my Mom to stir the batter so I sould take a picture of her pretty hands:)

Cream Cheese Squares

A really good cook says.... this is so easy and sooooooooooo good!


1 stick of butter
3 eggs
1 box of confection sugar
1 box of yellow cake mix
1 8oz. cream cheese.

Melt butter in pan.

Mix cake mix and one egg and pour on top of the butter.

Then mix cream cheese, 2 eggs and box of confection sugar (I leave a little in the box to sprinkle on the top after they cook)

Pour cream cheese mixture on top of cake mix and bake at 350 for about 30 minutes. or until golden brown.

Salsa Chicken

This is what's in the oven for dinner tonight. The recipe comes from a blog that hosted a crockpotalooza a couple a days ago, some of the recipes look really good. Like this one, this one and this one for sure!

Salsa Chicken

2-4 Chicken breasts
Taco Seasoning
1 cup salsa
1 can cream of mushroom soup
8 oz sour cream

Put chicken in crock pot and top with taco seasoning. Mix salsa and soup and put on top. Cook for 6-8 hours on low and then mix in the sour cream and let it get hot before serving. Serve over rice or in taco shells.

Easy Hot and Sour Soup

Drew and I have an equal love of Asian food. Plus, he like things homemade. Sitting at the computer doing homework he asked for Hot and Sour Soup. He googled recipes and printed this one. I made it last night and he and Joe liked it. I used firm tofu, it would probable be better with extra firm.


4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
3 tablespoons soy sauce
1/4 cup cooked shredded chicken or pork
1/2 cup mushrooms, diced
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup canned bamboo shoots, julienned
3 oz block of tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil
1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.

3. Simmer for five minutes.

4. Add white pepper, white vinegar, bamboo shoots, tofu.

5. Simmer for five minutes.

6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.

7. Simmer for five minutes until soup is thickened.

8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.

9. Wait 30 seconds.

10. Add green onions and sesame oil to soup. Stir well. Remove from heat.

11. Serve hot.

Honey-Glazed Chicken

This recipe comes from my sister, She's says it's really delicious...... and I believe her :)

Delicious Honey-Glazed Chicken

½ C Flour

1 tsp Salt

½ tsp Cayenne pepper

4 Chicken breasts (cut in bite sized pieces)

½ C Melted butter (set aside 4 TBS)

¼ C Packed brown sugar

¼ C Honey

¼ C Lemon juice

1 TBS Soy Sauce

In a bowl or bag, combine flour, salt, and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 TBS of butter into a 13x9” baking dish. Place chicken in dish, turning once to coat. Bake uncovered at 350 for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce and remaining butter; pour over chicken. Bake 45 minutes more or until chicken if tender, basting several times with pan drippings.

Flower Pot Dessert

This first time I had this was a our wedding shower. It was one of those, OMG, what is this and how can I get more!

1 1/4 lb Oreo cookies
1/2 stick of butter
1 cup powdered sugar
3 1/2 cup milk
12 ounces cool whip
8 ounces cream cheese
2 small boxes vanilla instant pudding
8 inch Flower pot or other truffle like container

Crush Oreo cookies and set aside. Cream together butter, cream cheese and sugar, set aside. Mix together milk, pudding and cool whip. Combine the two mixtures. Put a 1 inch layer of Oreo cookies on bottom of pot, then pudding mixture. Continue layering ending with Oreo cookies. Refrigerate 2 hours. Before serving decorate with plastic flowers and gummy worms or use you imagination :) Enjoy!

Not-Your-Mother's Tuna Caserole

This is a recipe is from my church's cookbook, from a guy who's wife is a REALLY good cook!

1 box white Cheddar macaroni and cheese
1 tbsp. butter
1 small onion, finely diced
1 can solid white albacore tuna, drained
1/2 c. sharp cheddar cheese
1/2 c. crushed saltines
salt and pepper to taste

Preheat oven to 350

Prepare macaroni and cheese as per package directions. Meanwhile, saute onion in butter until translucent. Add tuna, breaking it up in the pan. Season with salt and pepper.

Add the tuna mixture to the macaroni and cheese. Put in casserole dish, top with cheese. Put in casserole dish; top with cheese and cracker crumbs. Bake until cheese is melted and topping crispy. Serves 4.

Watergate Cake with Cover Up Frosting

I had no idea while eating this cake as a child of the '70s, that it was popular because of the Watergate scandal was taking
place. I just thought it was good:)

1 (18 1/4 ounce) box plain white cake mix
1 (3.4 ounce) box instant pistachio pudding mix
1 cup vegetable oil
1 cup ginger ale
3 large eggs

Preheat the oven to 350. Grease a 13 x 9-inch pan with vegetable oil spray.

Mix cake mix, pudding mix, oil, ginger ale and eggs into a large
mixing bowl. Pour the batter into the prepared pan, smoothing the top
with the rubber spatula. Place the pan in the oven. Bake the cake
until it springs back when lightly pressed with your finger, 35 to 40
minutes. Remove the pan from the oven and place it on a wire rack to
cool completely, 30 minutes more.

Cover-Up Frosting
1 (3.4 ounce) box instant pistachio pudding mix
1 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed

Whisk pudding mix and milk together in a large mixing bowl. It should
thicken up but not set, from 2 to 3 minutes. Gently fold in whipped
topping. Spread the top with frosting. Sprinkle toasted nuts
over the top, if desired. Store, covered, in the refrigerator.

Fresh Vegetable Salsa

I used to make this all the time. It's fresh and tastes soooo good!

1 envelope Zesty Italian Salad Dressing Mix
2 large ripe tomatoes, coarsely chopped
3 green onions, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium green green, chopped
2 Tbsp, each oil and vinegar
1 Tbsp. fresh lime juice
Few drop, or as many as you want, hot pepper sauce

Mix all ingredients in large bowl. Cover and refrigerate 1 hour. Enjoy!

Bowtie Teriyaki Chicken Spinach Salad

This recipe makes 4 portions. Joe and I ate it for dinner last night and lunch today. It's even better the next day. I used bagged lettuce in place of the spinach and bow tie pasta, skipping the marinade step. I know my audience and what they like :)

8 oz. Bowtie pasta, cooked and cooled
1 bag of fresh baby Spinach
1 small can Mandarin Oranges
1 Red Pepper, chopped
1/2 can sliced Water Chestnuts
1/2 bunch Green Onions, chopped
1/2 cup Honey Roasted Peanuts or Cashews
1/2 cup fresh Flat Leaf Parsley
2 TBSP Sesame Seeds, toasted
2 cups cooked chicken, shredded I cooked the chicken in this sauce for extra flavor.

Dressing:
1/2 cup Canola Oil
1/3 cup White, Red, or Rice Wine Vinegar
1/4 tsp. Salt
1/4 tsp. Black Pepper
1/3 C. Teriyaki Sauce
2 1/2 TBSP Sugar

Directions:
Cook bowtie pasta according to package directions. Drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta and chicken in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce, pasta, and chicken over the salad. Toss together and serve. Enjoy!

Cheesecake Pie

I love thins recipe, it's light and so sweet cream cheesy :)

1 package (8 oz.) cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla
3 1.2 cups(8 0z.) cool whip topping
1 graham crust crust, bought or homemade

Beat Cream cheese , sugar and vanilla until smooth. Fold in cool whip. Spoon into crust.

For cheesecake tarts: Spoon filling into single serving graham cracker pie crusts. Chill 2 hours. Garnish with fruit. makes 12 tarts

Cinnamon Crescent Twists

I made these this morning and they were do good. Super easy, quick and I had everything on hand. Enjoy.

1 package (8 ounces) refrigerated crescent rolls- I doubled the recipe
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoons ground cinnamon

Glaze:
1/4 cup confectioners’ sugar
1 tablespoon butter, melted
1 to 1-1/2 teaspoons hot water


Separate crescent roll dough into four rectangles; press seams to seal.


In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles.


Starting from a long side, cut each rectangle into three strips. Twist each strip several times; seal ends together.

Place on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown.


Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.

Cinnamon Roll Pancakes

Both my kids love pancakes and cinnamon rolls. This recipe serves both purposes. It took a few more steps than the normal add water mixes but was soooo worth it!

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Yield: 4 cinnamon roll pancakes or 8 small cinnamon roll pancakes

Mini Root Beer Float Cupcakes

I want to buy a bunch of shot glasses just to make this recipe. So cute!

1 pkg. Betty Crocker Vanilla Cake Mix
1 Tbsp. Root Beer Extract (in the spice aisle w/ the other extracts)
1 can Root Beer (you can use diet to cut the sugar)
Creme Roulee wafer cookies
Vanilla Icing (storebought or your favorite recipe)
Red Mini Gumballs (or M & M's or other red candy)
Clean votive candle holders or shot glasses

Directions:
Preheat oven to 350 degrees. Place 1 Tbsp. root beer extract in 2 C. measuring cup (you'll have extract left over for another batch!:)). Fill cup with Root Beer until it reaches 1 1/2 C. (you'll have just a taste of root beer left in your can). Add to cake mix and stir well.

Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done. Remove from oven and let cool completely.

Cut creme roulee wafers in half.

Put vanilla icing in canvas bag w/ star tip (or you can just put it in a ziploc baggie and snip off one end). Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.

Makes 32

"King Cake"

I've always been interested in king cakes but never tried one or understood the tradition.

The "king cake" takes its name from the biblical three kings. Catholic tradition states that their journey to Bethlehem took twelve days (the Twelve Days of Christmas), and that they arrived to honor the Christ Child on Epiphany. The season for king cake extends from the end of the Twelve Days of Christmas (Twelfth Night and Epiphany Day), through to Mardi Gras day.

The cake has a small trinket (often a small plastic baby, sometimes said to represent Baby Jesus) inside, and the person who gets the piece of cake with the trinket has various privileges and obligations (such as buying the cake for the next celebration

1 roll frozen bread dough, thawed
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon lemon extract
Confectioner’s Icing
1-1/2 cups confectioner’s sugar
3 tablespoons milk
1 tsp clear butter or vanilla flavoring

On floured surface, roll out your dough to a rectangle of about 10 x 18 inches. It doesn’t have to be exact, close enough works!
In a mixing bowl, combine cream cheese, powdered sugar, and extract and mix until creamy and well blended. Spread over dough to within an inch of each side. Roll up longways (to make a long log) and brush the final edge with water before pressing it into the log to seal.

Take log and form into a circle, pressing the ends into each other and brushing with water if needed to seal together. Spray top lightly with cooking spray and cover with plastic wrap. Set in warm place to rise for 45 minute to an hour.
Remove plastic wrap and bake in 350 degree oven for 30-35 minutes. Allow to cool.
Mix confectioner’s glaze and drizzle over top of cake with a spoon. Immediately sprinkle colored sprinkles over glaze if desired. Allow to sit until glaze hardens.

Traditional King Cake colors are:
Purple - to symbolize Justice
Green - to symbolize Faith
Gold - to symbolize Power

Mandarin Orange Cake

I can't believe I've never posted this recipe, it's one of my all times favorites! I had it at my favorite Tearoom years ago and immediately tried to recreate it.

For the cake:
1 box (18.25 Oz. Box) Yellow Cake Mix
1 can (14 Oz. Can) Mandarin Oranges, Juice Reserved
eggs
oil

Preheat oven to 350 degrees. Follow the cakes mix instruction for eggs,oil and water. I substitute the juice from the oranges for the water. Combine cake mix, eggs, oil and juice from the mandarin oranges, add water if maderain juice is not enough. Beat until incorporated. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased cake pan, 9 x 13 inch baking pan or cupcake pan. Bake according to box instructions. Remove from oven and cool completely

For the topping:
1 package (4 Oz. Box) Vanilla Instant Pudding Mix
1 can (20 Oz. Can) Crushed Pineapple, drained
8 ounces Cool Whip
Extra Mandarin Orange Slices, For Garnish

Once cake is cool, mix pineapples, vanilla pudding and cool whip together. Spread on cooled cake and refrigerate several hours-if you can. Enjoy :)

Chocolate Chip Cookie Dough Dip

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner’s sugar
3/4 cup semisweet mini chocolate chips

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

Remove from heat, whisk in vanilla extract and set aside to cool. Beat the cream cheese and confectioner’s sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute. Stir in the chocolate chips. Pour into a serving bowl and refrigerate. Garnish with additional chips, if you choose.

Serve with Nilla wafers, graham crackers or pretzels.

**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.

As far as I'm concerned, cookie dough eating has just been legalized! I'm cooking for MFY this weekend and a sweet friend and I are going to set up a dessert buffet. I'm also thinking about making these, a little of this and alot of that! Let me know if you want a plate!

Marshmallow Frosting

Oh how I love cupcakes:) I wanted to and make my own fancy "hostess cupcake" knock-offs and searched for a cream filling. This recipes DOES NOT disappoint. I could eat it by the bucket full! The marshmallow cream is like a secret ingredient- you don't know where the extra flavor is coming from and don't care. Enjoy!

4 sticks (1 pound) unsalted butter, at room temperature
2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract (optional)
One 16-ounce tub marshmallow cream

Directions:

In a large mixing bowl, beat the butter until creamy.
Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.
Beat in the vanilla, then stir in the marshmallow cream until well blended.


K lovin' him some cupcakes.

Homemade Brownies

Update: They've been tested and "are the best thing I've ever put in my mouth" per mento's sister :)

I have a new "mento" for confirmation, and yesterday on facebook she said she wanted brownies "right now!" So today I thought I would surprise her with some. I didn't have a mix, but had all the ingredients to make them homemade.

1/2 cup (1 stick) butter or margarine, melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup HERSHEY'S Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts (optional) CREAMY BROWNIE FROSTING (recipe follows)
Directions

Heat oven to 350°F. Grease 9-inch square baking pan.

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.


CREAMY BROWNIE FROSTING

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Crescent Roll Casserole

Here's the first yummy recipe of the year-it makes alot. We ate the extra chicken on cracker and I may even like that better than the cooked version.


2 (8 ounce) cans Pillsbury refrigerated crescent dinner rolls
1 (10 3/4 ounce) can cream of chicken soup
¾ cup shredded cheddar cheese
½ cup whipping cream
Filling-
4 ounces cream cheese (softened)
4 tablespoons butter (softened)
½ teaspoon garlic powder
1/3 cup onions (finely chopped)
2 large cooked chicken breasts (chopped)
¾ cup shredded cheddar cheese
½ teaspoon seasoning salt
½ teaspoon ground black pepper
2-4 tablespoons mayonnaise (or whipping cream)
1-2 cups shredded cheddar cheese (for topping)

Pre-heat the oven to 350 degrees. Lightly grease a casserole dish. In a saucepan mix whipping cream, ¾ cup of cheese, and chicken soup. Heat just until the cheese melts. Remove from heat and set aside.

To make the filling- in a bowl mix cream cheese and butter until smooth, add garlic powder. Add in the chopped chicken, onion and cheddar cheese. Mix until well combined. Add 2 tablespoons of mayonnaise (or whipping cream) mix to combine. You can add a little more if the mixture seems too dry. Season with seasoning salt and black pepper to taste.

Drizzle a small amount of the chicken soup mixture on the bottom of the casserole dish. Unroll the crescent rolls, and place 1 heaping tablespoon of the chicken mixture on top of each crescent triangle, then roll up starting at the thicker end. Place into the dish seam-side down. Repeat until all of the crescent rolls have been used up. Drizzle the remaining soup mixture on top and sprinkle 1-2 cups of shredded cheddar cheese on top. Place into the oven and bake for 30 minutes.
(Makes 6 Servings)