Caesar Chicken Salad Squares

Filling
2 cups cubed (1/8 to 1/4 inch) cooked chicken breast or 1 can (12.5 oz) chunk chicken breast in water, drained
1/2 cup shredded mozzarella cheese or Italian cheese blend (2 oz)
1 tablespoon grated Parmesan cheese
1 tablespoon bacon flavor bits
2 tablespoons regular or reduced-fat Caesar dressing
1 tablespoon regular or reduced-fat mayonnaise
1 clove garlic, finely chopped
1 teaspoon lemon juice

Crust
1 can (8 oz) Pillsbury® refrigerated regular or reduced fat crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Garnish, if desired
1/4 cup Caesar dressing
1 cup shredded romaine lettuce

1. Heat oven to 375°F. In medium bowl, mix filling ingredients until well blended.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on ungreased cookie sheet; press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on ungreased cookie sheet; press each into 6x4-inch rectangle.
3. Spoon about 1/2 cup chicken mixture onto center of each dough rectangle. With knife, cut each corner of each rectangle from edge to within 1/2 inch of filling. Bring the 8 points of each rectangle up over filling; firmly pinch to seal, forming a square.
4. Bake 16 to 21 minutes or until deep golden brown. Remove from cookie sheet. Garnish each with 1 tablespoon Caesar dressing and 1/4 cup shredded lettuce.

Red Velvet Whoopie Pies

Cookies
1 box Devil’s Food cake mix
3/4 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons red food color
1 box (4-serving size) chocolate instant pudding and pie filling mix

Filling
1 cup butter or margarine, softened
2 cups marshmallow creme
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Topping
1/2 cup fresh blueberries
1/2 cup fresh raspberries

DIRECTIONS
1. Heat oven to 350°F. Line cookie sheets with parchment paper or lightly spray with cooking spray.

2. In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto parchment-lined cookie sheets.

3. Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down.

Sundae Pie

INGREDIENTS

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
4 cups (1 quart) vanilla ice cream, slightly softened
1/2 cup caramel topping
1/2 cup fudge topping
3/4 cup Spanish peanuts (4 oz)

DIRECTIONS

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2. Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.
3. Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.

Peanut Butter Fudge Bars

Cookie Base
1	pouch (1 lb 1.5oz) Betty Crocker® peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg
Topping
1	cup hot fudge topping
1	cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4	cup creamy peanut butter
1	container (8 oz) frozen whipped topping, thawed
2	bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy, unwrapped, finely crushed

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1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2. Spread hot fudge topping over cooled cookie base. In large bowl, combine frosting and peanut butter until well mixed. Add whipped topping and candy; gently fold until well blended. Spoon mixture over hot fudge topping then carefully spread to evenly cover. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Party Foods

Thisweek we had a party and tried to mix it up with some new foods.
We consumed many delightful goodies. Chocolate pecan pie; apple pie; chocolate cupcakes with butter cream frosting; Muddy Buddies; popcorn; chicken pinwheels (chicken, cream cheese, green onion, cilantro); spicy chicken pinwheels (with jalapenos); tortilla chips with nacho cheese and salsa; jalapeno cream cheese poppers; and raspberry lemonade.

What we can Learn From Jell-O Salad

I thought this was an interesting article....

What we can learn from Jell-O salad

May 12th, 2010 @ 6:46am

By Paul Nelson

SALT LAKE CITY -- Fry sauce, funeral potatoes and Jell-O salad; a researcher at the University of Utah says their appeal to members of The Church of Jesus Christ of Latter-Day Saints says a lot about Mormons.

Tanner Humanities Center fellow Kate Holbrook will spend the next year looking into what Latter-day Saints eat and what they avoid.

Holbrook says the dishes Church members like say a lot about who they are. Her data goes back to before the turn of the 20th century.

"They were more likely to have whole wheat recipes, for example, in 20th-century Mormon cooking than they are in the rest of the country," Holbrook says.

She says Latter-day Saints were aware of the health benefits, but that is not the only reason why they ate so much whole wheat.

"They'll have whole wheat cookies. They'll have whole wheat muffins. They'll have whole wheat flour in cakes, because they were trying to rotate their food storage,"Holbrook explains.

This rotation in food storage also led Latter-day Saints to sometimes add powdered or evaporated milk into their recipes instead of fresh milk.

So, what does what people eat say about who they are? Holbrook says you can determine the values of a people by what they serve for dinner.

"You have values like frugality; values like sharing, generosity, taking care of the poor [and] building up stores to be self sufficient and secure," she says.

Take, for instance, the notorious green Jell-O salad. Holbrook says this particular dish shows a couple of different values among Latter-day Saints, including how social they can be, since it's a dish that's commonly taken to social gatherings.

"A lot of the things that have become popular in Mormon food ways are things that are things that will appeal to children as well as adult,"Holbrook says.

She also says this particular dish illustrates how frugal Mormons are (or cheap, depending on how you look at it). It gives the appearance of putting a lot of thought into the dish without putting in a lot of money.

E-mail: pnelson@ksl.com

Chicken Tostadas

This is one of my favorite recipes. It is simple and delicious.

Chicken Tostadas

• Boiled Chicken breasts, shredded/chopped (1 large is definitely enough for 2-3 people)
• 3-4 large flour tortillas
  
• 1 can of whole kernel corn
• 1 cup chopped green onion
• 1 small can of diced chilies (with sauce)
• A splash of your favorite hot sauce
• 2 cups mild-medium salsa (feel free to go hotter if you like spice)

1. Baked tortilla at 350 degrees for 7-9 minutes until crispy
2. Meanwhile in a medium saucepan, combine chopped up chicken breast, corn, hand dull of chopped green onions, diced chilies, a splash of hot sauce and salsa
3. Cook for about 10 minutes on a light simmer.
4. Place chicken mixture on top of baked tortillas and a sprinkle of green onions.
5. For extra flavor sprinkle with finely chopped cilantro and shredded cheese.

This recipe has great color and great flavor! If you need some more ideas for things to throw into the mix, let me know!