Rocky Road Crescent Bars
1 can refrigerated crescent dinner rolls
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 cup peanut butter
1/2 cup corn syrup
1 teaspoon vanilla
1 egg
1-1/2 cups miniature marshmallows
3/4 cup salted peanuts, chopped
1 bag (6 ounces) semisweet chocolate chips (1 cup)
Heat oven to 375º. Unroll dough and separate into 2 long rectangles. Place in ungreased 15x10x1-inch pan or 13×9-inch pan; press over bottom of pan to form crust. Press edges and perforations to seal. In medium bowl, mix cream cheese, sugar and peanut butter until smooth. Add corn syrup, vanilla and egg; blend well. Pour peanut butter mixture over crust. Sprinkle with marshmallows, peanuts and chocolate chips.
Bake in the 15 x 10 pan 18 to 22 minutes, or in a 13 x 9 inch pan 25 to 30 minutes or until filling is puffed and edges are deep golden brown. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows.
Chicken Cordon Bleu
4 boneless, skinless chicken breasts
4 slices cooked ham
4 slices Swiss cheese
8 slices bacon
2 eggs
1/2 cup milk
1/2 cup all-purpose flour
3/4 cup bread crumbs
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/4 cup grated Parmesan cheese
Flatten chicken breasts between 2 pieces of wax paper until 1/4 inch thick. Top each piece with a slice of ham and cheese; roll up tightly. Wrap 2 slices of bacon around each bundle, securing with toothpicks. In a small bowl, beat eggs and milk; set aside. Place flour in a separate bowl; set aside. In a third bowl, combine bread crumbs, garlic powder, oregano and Parmesan cheese. Dip each chicken bundle in egg mixture, then in flour. Dip in egg mixture again, and lastly in bread crumb mixture. Place on a greased baking sheet; bake at 350º for 45 minutes. Serves 4
Tropical Fruit Salad
1 small pineapple, peeled, sliced
1 mango or papaya, peeled, sliced
1 medium banana, sliced
1 kiwifruit, peeled, sliced
2 tablespoons coconut, toasted
Poppy Seed Dressing:
1/2 cup plain yogurt
2 tablespoons apricot preserves or orange marmalade
1/4 teaspoon poppy seed
In a small bowl, combine all dressing ingredients; mix well. Arrange fruit on serving platter; sprinkle with coconut. Drizzle dressing over salad. 6 servings; 2/3 cup dressing.
Happy Cooking!
