Pampered Chef Chicken Broccoli Braid

 INGREDIENTS

• 2 Cups Cooked Chicken - Shredded or Cubed
• 1 Cup Cheddar Cheese
• 1 Cup Pepper Jack Cheese
• 1 Garlic Clove - Minced or Pressed
• 1 Tbs. Pampered Chef Dill Seasoning Mix
• 1 Cup of Broccoli - Chopped
• ½ Cup of Red, Green or Yellow Pepper - Finley Chopped (Optional) I omit this! We don’t like peppers so I use Pepper Jack cheese to get that flavor.
• ¼ Cup of Onion - Minced (I don’t like onion so I use 2 Tbs. of fresh chives or dried minced onions)
• Black Pepper to taste
• ½ Cup of Hellman’s Mayo - I use just enough to combine all the ingredients together.
• 2 Packages of Pillsbury Crescent Rolls
• 1 Egg - Beaten to brush on top.

Directions Preheat oven to 375 degrees

In a large bowl, toss together chicken, broccoli, bell pepper, garlic, cheese, mayonnaise, dill mix, pepper, and onion until well incorporated. (I use more than 2 cups of cheese because we like it really cheesy)!!

Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 6 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

Brush braided dough with the egg. Bake on 350 degrees for 25 to 28 minutes, or until golden brown.

I did mine a little different this time instead of the traditional braid. I make this into a ring instead of a braid sometimes and that is pretty also. We like to eat this with Macaroni and Cheese.

　

Super Easy Meatballs

MEATBALLS

• 2lb of Ground Beef (I use 80/20 for these to keep them tender)
• 1 Egg - lightly beaten
• 1 Tbs. Onion Powder or 1 small onion finely chopped
• ½ Tbs. Garlic powder or 1 garlic glove minced
• Black Pepper to taste
• ½ Cup of Bread Crumbs
• ½ Cup of Ketchup
• 3 or 4 Tbs. of Worcestershire Sauce
• Parsley

SAUCE

• 1 Jar of Heinz Chili Sauce
• 1 Jar of Grape Jelly

PREHEAT the oven to 400 degrees.

COMBINE the ingredients for the meatballs until well incorporated.  Shape into 1 inch balls (I use a small scoop to keep them all the same size). 

BAKE in the oven on 400 degrees on a baking sheet lined with aluminum foil until golden brown. (Depends on the size of the meatballs)  I keep them small.  30 to 35 minutes depending on the oven.

Meanwhile place the Heinz Chili Sauce and Grape Jelly in the crock pot on high until the jelly melts into the sauce.

Drain the grease from the meatballs and place them in the crock pot on low for several hours. They are ready when you are! Daniel loves these!!!

Peanut Butter Chocolate Chip Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 Sticks of butter or margarine, room temp.
• 1/2 cup creamy or chunky peanut butter (I use creamy)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 Extra large egg, room temp.
• 1 Package of Milk Chocolate Morsels
• Granulated sugar

Directions

PREHEAT oven to 375 degrees

COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.

DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar. I use a small ice cream scoop.

BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

 

 

Chicken and Wild Rice Casserole

• 2 Chicken Breast - Cubed (I use a Rotisserie Chicken already cooked to save time)
• 2 Cups Chicken Broth - Swanson's Low Sodium
• 1 Can of Campbells Cream of Chicken
• 1/2 Cup Hellman's Mayonnaise
• 1 Box Green Giant Frozen Baby Peas (Thawed but not cooked)
• Pepper to taste
• Paprika

Bring the rice with season pack and 2 cups of chicken broth to a boil.  Reduce the heat and simmer covered for 5 minutes.  Uncover and simmer 5 more minutes.  Meanwhile cube the chicken.  After the rice is finished stir in 1 can of Cream of Chicken soup, 1/2 cup of Hellman's Mayonnaise, Peas and black pepper until well incorporated.  Gently fold in the chicken.  Place in a casserole dish and sprinkle with Paprika and bake on 350 degrees for 25 to 30 minutes.

Salmon Cakes - Daniel's Favorite

• 12 oz Pink Salmon - Flaked into small pieces.
• 12 oz Tuna - Flaked into small pieces.
• 1/2 cup Plain Bread Crumbs
• 1/4 cup of Hellman's Mayo
• 1 Large Egg - Beaten
• Cayenne Pepper to taste.
• Black Pepper to taste.
• Parsley
• 1 tsp Onion Powder
• 1 tsp Garlic Powder

 

Combine the salmon and the tuna and flake into small pieces.  Add the remaining ingredients and combine until well incorporated. 

 

Place flour seasoned with pepper in a shallow dish to dip the salmon patties into before pan frying.  I use a large ice cream scoop to measure out equal portions.  Place them into a pan with oil (olive or vegetable) and a little butter on med to medium high heat and cook on both sides until golden brown.  I only flip mine one time.  Place them on a paper towel to absorb any remaining grease.  If you want to keep them warm while finishing the remaining patties put them in the oven on 200 degrees on a cookie sheet.

 

We like to eat this with mashed potatoes, macaroni and cheese and collard greens!  This is one of Daniel's favorite meals.