Wow, what a cool stretch of weather we’ve been having. We have had an exceptionally warm winter. How wonderful it has been! For some, weddings are being planned. I have a couple of family weddings of our own to look forward to. Many of us don’t have receptions catered, we may have family members bring food, more like a potluck party.
A friend of mine is helping her mother with a wedding for her sister and has asked for some recipes for a crowd. I’ve found a few that we like and would hope that you send me some of your favorites. Here we go, Ashley! Have a great week and enjoy.
You can make these up ahead, and freeze them until the morning of the wedding.
Broccoli Chicken Rolls
2 cups chopped, cooked chicken meat
2 cups fresh chopped broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup mayonnaise
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
1 tablespoon minced garlic
2 (8 ounce) package refrigerated crescent rolls
In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.
Preheat oven to 400 degrees F. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Place on lightly greased cookie sheet.
Bake in preheated oven for 15-20 minutes, or until rolls are golden brown.
Mini Cheesecakes
12 vanilla wafers
2 (8 ounce) packages cream cheese, softened
2 eggs
2 tablespoons lemon juice
2/3 cup white sugar
1 (21 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C).
Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice and sugar. Beat until smooth and thoroughly combined.
Fill each baking cup 2/3 full with cream cheese mixture. Bake in preheated oven for 15-17 minutes. Cool on a rack.
Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
I’m looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730. See you next week.
