Potato Chip Clusters

I love weird combinations.  Things that sound strange together.  Ingredients that make you think twice.  I've got a 3-ingredient goodie for you to try.  I usually make these as part of the goodie plates I take to the neighbors for Christmas.  Three ingredients.  White chocolate.  Potato chips.  Poke a couple of tiny holes in a whole bag of chips--to let the air out.  Then go to town on it with the flat side of a meat tenderizer mallet.  Freeze the leftover chip crumbs until the next time you make this candy.  The third ingredient is pecan chips.  Sometimes pecan "chips" are really a smaller-sized chopped pecan.  Other times pecan "chips" are very fine, like your crushed potato chips.  For this recipe you want the really small pecan chips.  (Terry)
POTATO CHIP CLUSTERS
9 squares (1 oz each) white baking chocolate
2 C crushed potato chips
1/2 C pecan chips
In a large microwave bowl, melt white chocolate.  Stir in potato chips and pecan chips.  Spray mini muffin tins with a baking spray and fill each cup with the mixture.  Refrigerate until set.  Makes 2 dozen.  If you don't have mini muffin tins.  Drop by tablespoons onto a waxed paper-lined cookie sheet.

Microwave Caramels

MICROWAVE CARAMELS
Don't be afraid.  We're talking 5 ingredients and super easy.  No candy thermometer.  No stirring and dodging hot splatters.  No waiting for the sugar mixture to turn the perfect color.  Just dump everything into a glass bowl, stick it in the microwave, and wah-lah, you have homemade caramels.  (Terry)
1/2 C butter (yeah, the real deal)
1/2 C sugar
1/2 C brown sugar
1/2 C lite corn syrup
1/2 C sweetened condensed milk
Melt butter in microwave.  Add the rest of the ingredients.  Stir until blended.  Place in microwave for 6-8 minutes.  Pour into greased 8x8 pan.  Refrigerate 40 minutes.  Cut into small pieces and wrap in waxed paper.
NOTE:  Last time I cooked it for 8 minutes, I ended up with Werther's Originals--too hard.  So now I only cook it for 6 minutes.  If that is too soft for you, try 6 1/2 minutes for the next batch.

Chicken Pillows

This is a recipe I found on the blog Real Mom Kitchen a couple of years ago and while it might sound weird being called 'Chicken Pillows,' LOL, but it is the best thing I've ever eaten. Its relatively simple to prep and cook. This my family's absolutely favorite meal, even my picky eaters will eat this. Now I always at least double the recipe, because we love to eat the leftovers. I hope your families enjoy this as much as mine. You can make it without mushrooms if you don't like them, but they really add to it. Enjoy. From the Kitchen of Michele Southworth

 

 

Chicken Pillows

3-4 cups chicken, cooked and cubed
6 oz of cream cheese, softened
2 -4 tablespoons green onion, diced

1/3 cup chopped mushrooms (I can’t add this cause no one likes mushrooms, except me)
2 tablespoons butter or margarine, softened
¼ teaspoon salt
Dash of pepper
2 cans of crescent rolls (I used the new crescent creations)
Bread crumbs
1 stick melted butter

In large bowl, mix together cream cheese, green onion, mushrooms, 2 Tbsp butter, salt, and pepper. Stir in chicken and set aside. Open crescent rolls and carefully unroll dough. Separate each tube into 4 rectangles. Seal seam in center of each rectangle. Place one heaping tablespoon on half of each rectangle. Fold over other half of roll dough and seal edges, creating a pillow. Dip each pillow in melted butter and then bread crumbs. Place on baking sheet. Bake at 350 degrees for 15-20 minutes or until golden brown. Serve with cream sauce.

 

Cream sauce:

1 can cream of chicken of chicken soup
1 cup sour cream
1/8 teaspoon curry powder
1 tablespoon mayo
Milk

Combine ingredients in sauce pan and cook over medium heat until heated through. Although the recipe calls for 1/8 teaspoon of curry powder, I always add to taste after adding the initial amount.