Chicken Crescent Wraps

Ingredients:

• 1 lb diced chicken

• 2 containers cream cheese

• 2 cans cream of chicken soup

• 3 cans crescent rolls ( (I use garlic butter ones)

• 1 stick of melted butter

Directions:

• Pre-Heat Oven to 375 Degrees

• Cook chicken (I season with garlic salt and onion salt)

• Mix softened cream cheese, both cans of soup, hot chicken, and 1 stick melted butter in bowl.

• Put spoonful of chicken mixture onto crescent roll (I did half triangles and half squares) fold edges up and pinch edges until sealed.

• Cook at 375 Degrees for 12-15 min.

Create your own Dessert-Adium!

I know, this should be done in the Packers (Go Pack Go!) but I can not take credit for this, it is done by our Admin. Erica from the East Coast! Hey, at least it is not in the Cowboys! lol

Do you have Game Day Parties at your house? Here is a PERFECT spread of desserts for you to put out on your table with a Green Table Cloth. I LOVE the Rice Krispie Bleachers!

You can get creative and do whatever treats you like, but here are some ideas Erica used:

• Rice Krispie treats for the bleachers.

• Make some cupcakes to use as the “field” use different yards on them. The Patriots logo is just chocolate coins that I melted. I printed out a copy of the Pats logo (but reversed it so it printed out backwards. I then taped that piece of paper down to the table I was working on and taped a piece of wax paper over the paper with the logo on it. I used piping bags to fill in the logo. Once the chocolate had cooled, I slowly removed it from the wax paper and when I turned it over, the smooth side was the way the logo should have been facing (which is why I printed it backwards).

• The cupcake with the hoodie is Belichick, their head coach who is known for wearing hoodies. I cut out little jerseys from fondants and just used frosting to make numbers on them for the players.

• The other desserts were just a random assortment of desserts including chocolate suckers I had made, some chocolate dipped marshmallows, phyllo shells that had different dessert fillings (even some as simple as vanilla pudding, a piece of fruit and drizzled with chocolate).

Italian Nacho’s

Old Fashioned Apple Cider
prep 5 min, cook time 3 hours

What you need:
• 12 or so small-medium apples, assorted types
• 1 small orange
• 1/2-1 cup brown sugar
• 3-4 cinnamon sticks
• 1 whole nutmeg
• 1 tbsp whole cloves
• water to cover

Directions:
1. Wash and roughly chop apples and orange-do not worry about removing peels, seeds, or stems. Toss into a large stock pot.
2. Add sugar (I start with 1/2 cup, you can always add more later).
3. Add spices, and cover with water.
4. Bring to a boil and boil uncovered for at least an hour.
5. Cover and reduce to a simmer. Allow juice to simmer for at least two hours.
6. Uncover and use a potato masher to roughly mash content of pot. To further reduce: continue simmering until cider is dark and tastes sweet and spicy.
7. When cider is ready allow to cool then strain apple pieces and whole spices into a clean pitcher or pot. If you feel like it you can strain everything through a cheesecloth and twist and squeeze to get every last drop.
Serve hot. Store in the fridge and reheat as desired. I usually get about a 1/2 gallon.

For the bottles, I just saved old wine bottles (best part of the whole process was drinking the wine so I could have those bottles . Took me a while though). I soaked the bottles in water for a while, scrubbed the label off and washed them out really well. The paper I used I think I got in the $1 section of my local craft store, just glued it on and added a quote I liked for the back label. Stuck a little raffia around the neck of the bottle and voila! Homemade apple cider!

Candy Corn Jello Shots

Above is a photo of the Candy Corn Jello Shots Admin. Erica made last year during Football Season.

Ingredients:
10 oranges
1 box orange jello
1 can coconut milk
1 envelope Knox geletin
1/4 cup sugar
1 bottle Pinnacle whipped cream flavored vodka

Directions:

1. Prepare oranges by cutting them in halves and hollowing out the peel. This may sound easier than it is. The trick is to take a paring knife and score around the insides to carefully loosen the citrus, then spoon it out. Arrange the hollowed out orange bowls on a cookie sheet (securely upright) or in a cupcake pan.

Orange Layer
2. Boil one cup of water then stir in packet of orange jello. When dissolved slowly add one cup of vodka and stir. Pour orange mixture into the orange peels, filling half way. Let refrigerated for at least 2-3 hours or until firm.

White Layer
3. Pour 1/2 a cup of water and 1/2 a cup of coconut milk into a sauce pan and then sprinkle1 packet of Knox gelatin on top. Let is sit for one minute, then turn on medium heat and stir until dissolved. Add 1/4 cup sugar and heat until dissolved.

Turn off the heat and wait until the mixture is just warm and then add 1/2 a cup of vodka. Pour into oranges on top of orange jello layer.

4. Let refrigerate overnight.

5. Quarter the halves with a sharp knife, then cut those halves in half again.

Peach Upside Down Cake

Ingredients:

Parchment paper
4 medium peaches (about 1 1/2 lb.), unpeeled and cut into 1/3-inch-thick wedges
2 tablespoons fresh lemon juice (about 1 large lemon)
1 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 cups granulated sugar, divided
3/4 cup unsalted butter, at room temperature and divided
1/2 cup firmly packed light brown sugar
1 tsp. Vanilla Extract
2 large eggs
1/2 cup sour cream
Sweetened whipped cream (optional)

Preparation:

Preheat oven to 350º. Line a baking sheet with parchment paper. (This helps with cleanup.) Toss peaches with lemon juice. Sift together flour, baking powder, and baking soda.

Cook 1/2 cup granulated sugar in a 10-inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, 10 minutes or until sugar melts and turns a deep amber color. Remove from heat. Immediately add 1/4 cup butter, stirring vigorously. Spread caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar mixture, overlapping as needed.

Beat remaining 3/4 cup granulated sugar, 1 tsp. vanilla extract and 1/2 cup butter at medium speed until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, beating until blended. Gradually add sifted flour mixture, beating at low speed just until blended and stopping to scrape bowl as needed. Spoon batter over peaches in skillet, and spread to cover. Place skillet on prepared baking sheet.

Bake at 350° for 40 to 45 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.

Carefully pour out any excess liquid from skillet into a measuring cup, and reserve. (It’s okay if you don’t have any excess liquid–it all depends on how juicy your fruit is.) Carefully invert cake onto a serving plate, and drizzle with any reserved liquid. Cool slightly (about 10 minutes). Cut cake into wedges using a serrated knife. Top with sweetened whipped cream, if desired, and serve immediately.

I did make a few minor changes, but basis of this recipe is from:
Recipe Credit: Virginia Willis, Southern Living
JUNE 2012
Peach Upside Down Cake