Chicken crescent casserole

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls 1 (10 3/4 ounce) can cream of chicken soup, undiluted 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) 1/2 cup 18% table cream (or use whipping cream) FILLING 4 ounces cream cheese (very soft) 4 tablespoons butter (very soft but not melted) 1/2-1 teaspoon garlic powder (optional) 1/3 cup onion, finely chopped (can use green onions) 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey) 1/2-3/4 cup finely grated cheddar cheese 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste) 1/2 teaspoon ground black pepper (or to taste) 2-4 tablespoons mayonnaise or whipping cream 1-2 cup grated cheddar cheese (for topping) DIRECTIONS 1. Set oven to 350°F. 2. Butter a casserole dish (any size to hold crescent rolls). 3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired). 4. Heat just until the cheese melts (do not boil). 5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using). 6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. 7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry). 8. Season with seasoned salt or white and black pepper to taste. 9. Unroll the crescent rolls. 10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. 11. Drizzle a small amount of soup mixture on the bottom of the dish. 12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. 13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. 14. Bake for about 30 minutes. www.tastebook.com

Grape salad

Recipe by: Joyce Gordon Ingredients: 4 lbs 3 colors of grapes 1 8 oz cream cheese 1 8 oz sour cream 1/2 cup sugar 1 tsp vanilla Topping: 1/2 c.chopped pecans 1/2 c. of brown sugar Directions: Wash grapes and pull off vines. Mix softened cream cheese with sugar and sour cream and the vanilla. Toss the grapes with the cream cheese mixture. Sprinkle with the topping mixture. www.wdbj7.com

Strawberries & Cream dessert squares

Crust 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, softened 1 egg Filling 1 cup white vanilla baking chips (6 oz) 1 package (8 oz) cream cheese, softened Topping 4 cups sliced fresh strawberries 1/2 cup sugar 2 tablespoons cornstarch 1/3 cup water 10 to 12 drops red food color, if desired 1 Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes. 2 In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping. 3 In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator. www.bettycrocker.com

Coleslaw dressing

1/2 cup mayo 1 T sugar 1 T apple cider vinegar 1 T milk Mix together and pour over 1 large head of shredded cabbage or 1 bag shredded cabbage Refrigerate 4 hours and serve, the longer it sets the better it gets.

Watergate salad

1 can (20 oz.) crushed pineapple in juice, undrained 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding 1 cup JET-PUFFED Miniature Marshmallows 1/2 cup chopped PLANTERS Pecans 1-1/2 cups thawed COOL WHIP Whipped Topping COMBINE first 4 ingredients in large bowl. STIR in COOL WHIP. REFRIGERATE 1 hour. www.kraft.com

Slow cooker beef roast w/onions & potatoes

1 large sweet onion, cut in half, then cut into thin slices 3-lb boneless beef bottom round roast 3 baking potatoes, cut into 1 1/2- to 2-inch cubes 2 cloves garlic, finely chopped 1 3/4 cups Progresso® beef flavored broth (from 32-oz carton) 1 package (1 oz) onion soup mix (from 2-oz box) 1/4 cup Gold Medal® all-purpose flour Save $$$ on your favorite brands 1 In 5- to 6-quart slow cooker, place onion. If beef roast comes in netting or is tied, remove netting or strings. Place beef on onion. Place potatoes and garlic around beef. In small bowl, mix 1 1/4 cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.) 2 Cover; cook on Low heat setting 9 to 10 hours. 3 Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm. 4 In small bowl, mix remaining 1/2 cup broth and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until sauce has thickened. Serve sauce over beef and vegetables. Expert Tips Warm frozen dinner rolls while the juices are thickening in the slow cooker. Cook frozen broccoli in the microwave, and the meal is ready in minutes. www.bettycrocker.com

Pineapple Coconut Bread

1 1/2 cups sweetened shredded coconut 1/2 cup (1 stick) unsalted butter, room temperature 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 3 large eggs 1 cup sour cream 1 can (20 ounces) pineapple chunks in juice, drained well Preheat oven to 350 degrees F. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes. Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined. Fold pineapple and 1 cup toasted coconut into batter. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely. marthastewart.com