Roasted Garlic Chicken Puffs

Roasted Garlic Chicken Puffs

Ingredients:

1 lb. chicken breasts

2 oz. pkgs. cream cheese

1/2 cup shredded Swiss

1/2 cup shredded sharp cheddar

2 tbsp. fresh chopped garlic

2 tsp. chives

1/2 cup green onions

Directions:

Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate. Spoon apps 2-3 tbsp. of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way. Enjoy!

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Kiss Me Cookies

HAPPY VALENTINES DAY FRIENDS!!

💋💋💋

Kiss Me Cookies 

💋💋💋💋💋

You Will Need:

1 cup butter, softened

1 cup of powdered sugar

1/2 tsp. salt

2 tsp. maraschino cherry juice

1/2 tsp. almond extract

6 drops of red food coloring

2 1/4 cups of all purpose flour

1/2 cup chopped maraschino cherries

approx. 50 Hershey kisses

Preheat Oven to 350

In a large bowl beat your butter, powdered sugar, and salt...till well blended...add in cherry juice, almond extract and food coloring...Gradually Beat in flour...stir in cherries.

Shape into 1 inch balls. Place 1 inch apart on a greased baking sheet. Bake 8 to 10 min. or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie...it will crack around the edges...cool on pan for 2 min. then move to a cooling rack.

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Apple Enchiladas

Apple Enchiladas

Ingredients
1 (21 ounce) cans apple fruit filling and topping ( or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water

Directions
Spoon fruit filling evenly down centers of tortillas.
Sprinkle with cinnamon.
Roll up, and place, seam side down, in a lightly greased baking dish.
Bring butter and next 3 ingredients to a boil.
Reduce heat, and simmer, stirring constantly, 3 minutes.
Pour over enchiladas: let stand 30 minutes.
Bake at 350 for 20 minutes.
Recipe Courtesy of Food. com

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Easy Peanut Butter cups

MY Friend Lorinda is sharing this with us today !!

Easy Peanut Butter cups
(Photo by Lorinda Fleming)

2 cups semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter or almond butter
1 tsp. vanilla
mini marshmallows (optional)

In a small glass bowl, heat 1 cup of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips have started to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.

Line a mini muffin tin with mini cupcake papers. Dip brush into melted chocolate and coat each liner with a thick coating. (You can skip this step if you don't have a kitchen brush)

If you would prefer not painting the chocolate on, you can spoon a small amount (about 1 teaspoon) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate.

Place the pan in the freezer for 10 minutes to harden the chocolate.

While chocolate is in freezer, prepare the peanut butter:

In a small bowl, beat together peanut butter, butter, vanilla and confectioners sugar until smooth and fluffy.

Remove the pan from the freezer, and spoon a small amount of peanut butter on top of the chocolate layer. With back of spoon, press mixture into each cup. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.

Repeat the first step and melt the remaining chocolate in the same manner.

Place one miniature marshmallow in each cup. Spoon the top chocolate layer over the peanut butter and marshmallow and return to freezer for about 1 hr to fully set firm. Remove and place in container. You might want to remove liners at this point. Then when you want a candy, you already have paper off.

If you prefer not freezing your candies, you can keep in refrigerator. DO NOT STORE AT ROOM TEMPERATURE!

Serve very cold, and enjoy!

Makes 20 using mini muffin liners
Calories: 122
Carbs: 13
Fat: 8

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MINI ZUCCHINI PIZZA

For when you are craving Pizza but want to avoid all those carbs!

heart emoticon MINI ZUCCHINI PIZZA heart emoticon

Ingredients
1 Zucchini
Shredded Mozzarella
Spray Olive Oil
Shredded Parmesan
Salt and pepper
Dried Oregano
Fresh Basil chopped
Pizza Sauce

Cut zucchini about 1/8 inch thick. Spray each side with olive oil and season with salt and pepper. Broil or grill each side for about 2 minutes. Top with pizza sauce, mozzarella, oregano and basil. (Or add more toppings!) Cook for 2 more minutes, or until cheese is lightly browned. Sprinkle with Parmesan before serving. Enjoy!

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Avocado Shrimp Salad YUMMMM!

Avocado Shrimp Salad

1 lb. cooked shrimp, peeled and deveined, (chopped if using jumbo)

1 medium tomato, diced

2 avocados, diced

1-2 jalapenos, (depending on how spicy you like it) seeds removed, diced fine

1/4 cup chopped red onion

2 limes, juice of

1 tsp. olive oil

1-2 T chopped cilantro to taste

salt and fresh pepper to taste

Mix jalapeno, onion, lime and olive oil in a small bowl and let it rest for 5 minutes. This mellows the flavor of the onion.

Combine the remaining ingredients and add onion mixture. Refrigerate at least one hour. 

Great to eat as is, or can be served with taco chips.

 So good and SO healthy!

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Caramel Breakfast Cake

Caramel Breakfast Cake

Ingredients
2 tablespoons sugar
3/4 cup caramel ice cream topping
2 (8 ounce) packages refrigerated buttermilk biscuits
1/3 cup butter or 1/3 cup margarine, melted
1/4 cup chopped pecans

Directions
Preheat oven to 400°.
Sprinkle sugar on bottom of well-greased 9" layer pan; cover with nuts.
Pour topping over nuts.
Dip biscuits in butter; arrange in pan with 15 biscuits overlapping around outer edge and 5 in center.
Bake at 400° for 23-25 minutes.
Let stand 5 minutes; invert onto serving plate.
Serve warm.
Recipe courtesy of www.food.com

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