Freezer Chicken Packets

Chicken Packets (adapted from Once a Month Cooking)
http://frozenassets.info/2011/04/04/debis-favorite-easter-recipe-chicken-packets/

1 3-ounce cream cheese
1 Tbsp chives (not green onions), minced
2 Tbsp milk or cream
2 cups cooked chicken, chopped into cubes
1/2 cup seasoned croutons, crushed
2 8-ounce refrigerated crescent roll packages
1/4 cup butter
To Prepare:

In a bowl, mix together cream cheese, chives, and milk. Gently stir in cooked chicken until fully blended. Freeze in a labeled freezer bag. Save all other ingredients until serving day.

To Serve:

Thaw chicken mixture. Preheat oven to 350 degrees. Open crescent roll packages and unroll. Gently press together the diagonal perforations so you're left with only rectangle shapes instead of triangles. Two(2) packages of crescent rolls will yield eight(8) rectangles. Scoop 1/4 cup chicken mixture into center of each rectangle. Gather four corners to the center to make a packet and press together. Melt butter. Place crushed croutons in a flat pan or pie plate. One by one, dip the chicken packets into the melted butter and then gently roll in crushed croutons. Place packets at least 1-inch apart on a non-stick baking sheet. Bake at 350 degrees for 20 minutes.

Raspberry Mocha Bites

1/4 pound butter
1 (12 ounce) can evaporated milk
3 1/2 cups granulated sugar
1 heaping tablespoon instant coffee
1 (10 ounce) package Hershey's raspberry chocolate chips
2 ounces bittersweet chocolate
1 (7 ounce) jar Marshmallow Creme
1 teaspoon vanilla extract
In a heavy saucepan melt the butter. Add evaporated milk, sugar and
coffee. Bring to a rolling boil, stirring constantly until the
temperature reaches 235 degrees F. Remove from heat and and raspberry
chocolate chips and bittersweet chocolate. Stir until all ingredients
are melted. Add the Marshmallow Creme and stir until blended. Stir in
the vanilla extract. Pour into a lightly greased 9 x 13-inch pan. Cut
into bite size squares when cooled.

Blueberry Horseradish Salad Dressing

3 cups mayonnaise
1/4 cup prepared mustard
1/4 cup blueberry yogurt
1-1/2 teaspoons horseradish
1-1/2 teaspoons honey
Combine all ingredients and mix well. Chill until ready to serve
over your favorite salad.

Fruit & Nut Easter Eggs

2 1/2 cups sugar

1 cup light corn syrup

3/4 cup hot water

1/2 pound marshmallow cream

1/2 cup shortening -- melted

1/4 cup confectioner's sugar

2 cups candied fruit

(pineapple and cherries)

nuts

dipping chocolate



In a saucepan, cook sugar, syrup and water to 265 degrees on a candy

thermometer. Add marshmallow crème and beat until almost firm. Add

melted shortening, confectioner's sugar, candied fruit and nuts. Mix

well. Shape eggs by hand and dip in dipping chocolate. Makes 10 eggs

which will keep for 6-8 months.

Peanut Butter Easter Eggs

1/4 cup Margarine or butter

1/4 cup Brown Sugar

3/4 cup Powdered Sugar

1/2 cup Smooth Peanut Butter

1 teaspoon Vanilla

1 package Semi-sweet chocolate chips

2 tablespoons Shortening



In 1-quart microwave-safe bowl, microwave margarine and brown sugar on

100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or

until brown sugar is melted. Stir in powdered sugar, peanut butter and

vanilla. Shape by teaspoonfuls into egg shapes.Chill. In double boiler

or heavy saucepan, over low heat, melt chocolate chips and shortening.

With wooden pick, dip each egg into chocolate mixture, coating

completely. Place on wax paper-lined baking sheets. Chill. Store in

refrigerator.

Cherry Nut Easter Eggs

1/2 c. milk

1/2 stick butter or margarine

2 (3-oz.)pkgs. vanilla pudding and

filling (not instant)

1 (9-oz.)jar maraschino cherries

1 c. finely chopped pecans or walnuts

1 lb. To 2 lbs. confectioners' sugar

1 lb. chocolate -- melted



Preparation : Cut cherries in half, and drain well on paper

towels. Cook milk, butter and pudding in a medium saucepan on low heat

until well blended and thick. Remove from stove and add cherries,

nuts and enough sugar to make a thick consistency. Form the mixture

into 8 to 10 egg shapes with hands coated in butter. Place on wax

paper covered cookie sheet. Chill several hours until firm. Melt

chocolate being careful not to scorch it. Frost egg with melted

chocolate. Decorate with butter cream icing.

Hickory Smoked Burgers W/Glazed Apples

4 Servings

BURGER PATTIES
* 1/2 cup Smucker's® Spiced Apple Butter
* 2 tbsps. Worcestershire sauce
* 2 tbsps. hickory smoke flavoring*
* 1 tsp. salt
* 1/8 tsp. ground pepper
* 1 1/4 lbs. ground beef chuck

GLAZED APPLES
* 1 cup Smucker's® Spiced Apple Butter
* 1 large Granny Smith apple, washed, cored and sliced 3/8-inch thick crosswise
* 1 large sweet onion, peeled and sliced 1/4-inch thick crosswise, keeping rings intact
* Smoked Cheddar cheese, sliced
* 4 onion rolls, sliced
* Crisco® Butter No-Stick Cooking Spray

* Combine 1/2 cup apple butter, Worcestershire sauce, hickory smoke flavoring, salt and pepper in medium bowl. Crumble ground chuck into bowl; gently combine the ingredients well. Shape meat into four 5-inch wide patties; refrigerate.
* Coat unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350°F to 400°F). Coat apples and onions (keeping slices intact) with 1 cup apple butter.
* Grill burgers, apples and onions 4 to 6 minutes per side or until juices run clear on the burgers and the apples and onions are tender. Toast rolls, if desired.
* Top each burger with cheese during the last 2 minutes of grilling. Place a burger on each roll bottom, top with grilled apples and onions and the roll top; serve.

TIP To toast the rolls: spray the inside of each roll with butter flavored no-stick cooking spray. Place the rolls (cut side down) around the outer edges of the cooking grate; grill until golden brown.
TIP *Hickory smoked flavoring can be found in your grocer's condiment aisle.