Chicken and Broccoli Braid

Chicken and Broccoli Braid- Pampered Chef Recipe

2 cups cooked and diced chicken
1 cup chopped broccoli
½ cup chopped red pepper
4 oz. Shredded Cheddar Cheese (or more if you like)
1 pressed garlic clove
½ cup mayonnaise (my friend uses Ranch dressing)
2 teaspoons All Purpose Dill Mix
¼ teaspoon salt
1 egg white, lightly beaten
2 tablespoons slivered almonds (optional)
2 packages (8 oz.) refrigerated crescent rolls

Preheat oven to 375*. Combine chopped chicken, red pepper, broccoli, and pressed garlic. Combine dill mix, salt, and mayo. Place mayonnaise mixture and cheese in the chicken combination. Mix gently and thoroughly.
Place crescent rolls covering 12x15 stone. Cut 8 strips on each side of dough leaving a middle base for the filling. Place filling in the middle of dough and lift each strip and twist and place over the filling mixture. Brush with egg white and bake for 25-28 minutes (it should be golden brown).

[Those directions sound complicated, but all you are doing is laying the crescent rolls out- make sure that they are still together and roll them to get rid of the lines. Then cut strips along the sides, put the mixture down the middle and fold the sides over the top. You can be as fancy or plain as you like. It is best not to overlap the braid too much on the top or you will have to cook it longer so that the dough is fully cooked. I always make mine on my baking stone. I am sure it could work on most baking surfaces.]

Baked Manicotti

This is a very easy, yet oh so good recipe! I usually add extra cheese on top. I found the recipe here.

Baked Manicotti

Ready in: 30-60 minutes
Serves/Makes: 6

Ingredients: 8 ounces Manicotti -- uncooked
1 (15-ounce) container part-skim Ricotta cheese -- whipped until smooth
1/2 cup grated Parmesan cheese
1 egg -- beaten
1/4 cup sliced scallions
2 teaspoons parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26-ounce) jar spaghetti sauce
Grated Parmesan cheese -- for topping

Directions:
Prepare pasta according to package directions; drain. In medium bowl, blend Ricotta, Parmesan, egg and scallions. Stir in parsley, salt and pepper. Stuff pasta with cheese mixture. Arrange in a 13 × 9-inch baking dish. Pour spaghetti sauce evenly over pasta. Sprinkle with additional Parmesan cheese. Cover. Bake in a 350ºF oven until hot, about 35 minutes.

Confetti Peanut Butter Cookies

Confetti Peanut Butter Cookies

½ cup creamy peanut butter
½ cup granulated sugar
½ cup packed brown sugar
¼ cup butter or margarine, softened
¼ cup vegetable shortening
1 egg
1 ½ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup miniature candy-coated semisweet chocolate chips

Makes: 4 dozen

Heat oven to 375. In large bowl combine peanut butter, sugars, butter, shortening, and egg. Beat at medium speed until light and fluffy. Add flour, baking soda, and salt. Beat at low speed until soft dough forms. Stir in chips.

Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Flatten balls with fork in crisscross pattern. Bake for 8 to 10 minutes, or until light golden brown. Cool completely before storing.

Chocolate Swirls

Each year my friend Emily has a "Sweet Swap" during the holiday season. It gives you a chance to have a variety of goodies around for people who might come and visit your home. This is the "cookie" that I am going to make this year. I always try a new recipe- which is not always a good idea. I let my husband pick the cookie... so we shall see how these turn out!

Chocolate Swirls

½ cup granulated sugar
½ cup packed brown sugar
½ cup butter or margarine, softened
1 pkg (3 oz) cream cheese, softened
1 egg
1 tsp vanilla
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup semisweet chocolate chips, melted and slightly cooled

Makes: 4 dozen cookies

Heat oven to 350. In a large mixing bowl, combine sugars, butter, cream cheese, egg, and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder, and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. (Do not over mix.)

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes, or until edges are light golden brown. Cool completely before storing.