Chicken (Or Turkey) Divan Squares

This yummy recipe was given to me by a friend many years ago.

(Thank you Betty!)

I love the crescent roll crust.  Easy to make and quick to be gobbled up. 

I have always loved ONE-DISH MEALS. 

I keep cooked, cubed chicken in the freezer to be able to whip up dishes like this in no time.

This would be wonderful with leftover turkey also! 

Add broccoli, soup, onion, mayo and cheese - MMM good!

Enjoy every yummy bite!! 

CHICKEN DIVAN SQUARES

1 (8 ozs) can crescent rolls

2 c. broccoli, cooked but crisp

1-1/2 c. cubed cooked chicken (or turkey)

1/2 c. mayonnaise

1/4 c. onion, chopped fine

2 tsp. Dijon mustard

1 (10-3/4 ozs) can cream of chicken soup

2 ozs. jar chopped pimento, drained, optional

4 ozs. shredded cheddar cheese

Heat oven to 375*. Unroll dough into 2 long rectangles. Press into ungreased 9” x 13” baking dish, pressing up the sides to form crust. Bake for 8 minutes. Remove from oven; distribute broccoli and chicken evenly over crust.

In large bowl, combine mayo, onion, mustard, soup and pimento. Spoon evenly over chicken; sprinkle with cheese. Bake 15 – 20 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.

Yield: about 8 servings

If you like this recipe, you may also like 
Mini Chicken Pot Pies (made with canned biscuits)

Linked to Weekend Potluck              Meal Plan Monday

Lazy 'Healthier' Peanut Butter Rice Krispie Balls

I made these when I needed something quick over the holidays and wanted to use up the last of the cereal in the box of Rice Krispies.

They turned out great....very tasty. A little 'sticky'...which I LOVE!

And I loved being able to use agave nectar instead of the honey called for in the recipe. (agave nectar doesn't spike sugars like honey does). 

I figure they are good enough for when I'm eating 'lighter' too.  They certainly satisfy a sweet tooth!

Honey (or agave nectar), peanut butter, rice krispies and (un)salted peanuts!

All Good-For-You stuff right?

Try them soon...they made a lot of little mini cupcake liners-full.

Or use large liners. Or press them into a greased 9" X 12" pan.

Either way, they'll be gone in no time at all. 

I saw this recipe at Recipe Lion - 21 No Bake Desserts

If you like this recipe, you may also like my Cake Batter Rice Krispy Treats

LAZY 'HEALTHIER' PEANUT BUTTER RICE KRISPIE BALLS (NO BAKE)

3/4 c. honey (or agave nectar)

1 c. (natural) peanut butter

1 tsp. vanilla

3 c. Rice Krispies cereal

1 c. salted peanuts, chopped (optional)

Line cupcake pans with paper liners (use minis or regular size). (I sprayed mine lightly with non cooking spray). 

In medium saucepan, combine honey and peanut butter; heat to boiling, stirring constantly. Remove from heat; add vanilla.  Add Rice Krispies and peanuts. Stir until well combined.

Place about 2 Tb. cereal mixture into cupcake liners until filled; cool to room temp.  

Scarf and enjoy!

Add mini chocolate chips if you'd like (I would freeze them first so they don't melt so quickly).  Or drizzle tops with melted chocolate. 

Linked to 
Foodie Friends Friday - Peanut Butter
Weekend Potluck

Welcome to our #100 Weekend Potluck Party...and a Big Giveaway!!!

WHOOP! WHOOP! & VIRTUAL CARTWHEELS!!! 

#100!!!!!!!!!!!!

WELCOME TO OUR SPECIAL CELEBRATION 'ISSUE' OF WEEKEND POTLUCK!  

The last 99 linky parties have been amazing and we know that this weekend will not be any different because of the wonderful recipes always dropped off at our table, but as we considered a way to celebrate, we decided that a birthday deserves presents and the gifts will be awarded to ONE of you!

Enter to win a Cookbook Library valued at over $160!

This prize bundle includes:

• The Casserole Queens Make-a-Meal Cookbook: Mix and Match 100 Casseroles, Salads, Sides, and Desserts
• Come Home to Supper: Over 200 Casseroles, Skillets, and Sides (Desserts, Too!) to Feed Your Family with Love
• The Pioneer Woman Cooks: Food from My Frontier
• Taste of Home GRAND PRIZE WINNERS
• Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

And...

• Kitchenaid 5 Speed Hand Mixer - Empire Red

**You have several options for entering using the Rafflecopter widget below. Good luck!**

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Top Ten Recipes 2013 by Miz Helen's Country Cottage

Recipes that caught our attention ~

Ground Beef Taco Pie by Hot Eats and Cool Reads

Blueberry Ice Cream Bread by Living Better Together

And, a personal favorite ~

Homemade Energy Snack Bar by Call Me PC

Your hostesses ~

• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
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When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!






a Rafflecopter giveaway



Giveaway details and legal mumbo-jumbo: No purchase is necessary. Void where prohibited. The giveaway will remain open until Tuesday, January 14th at 11:59 PM CST. Winners are selected by random through the Rafflecopter widget. The entire bundle will be awarded to one winner and that person will be notified by email within 24 hours of the giveaway's closing. The winner then has 48 hours to reply before forfeiting the prize to another winner. Each Weekend Potluck hostess donated one cookbook and purchased the KitchenAid Hand Mixer collaboratively. Opinions are 100% our own.

3 "Healthy Choice" Beverages {Blast from the Past}

Just like the kind at the mall, only better! Think...Creamsicle! 

Copycat Orange Julius (WW Points)

You'll think you're sitting under swaying palm trees when you enjoy this tasty treat!!

Lowfat Pina Colada Smoothie (No sugar added)

You'll never know the flaxseeds are there - they add high protein & fiber. 

The banana/blueberry combo is delightful!

Blueberry Banana Flaxseed Smooothie

​

Chicken & Corn Chowder

This fabulous soup reminds me of one of my favorites...

Cheesey Chicken Chowder
It's creamy, thick and so satisfying! 

This one is sooo smooth because it has the addition of corn in it, and 
I love it! 

Another winning recipe found at Mommy's Kitchen...you can never go wrong trying Tina's amazing recipes!

I added some fresh ground garlic & black pepper, some chicken soup base and some Velveeta to snazz things up a bit!  

A comforting soup...and it's right up my taste bud alley. I never have to doubt it'll be delicious when I find recipes at Tina's kitchen.

Serve with cornbread muffins or cheese and crackers.

Your family will want seconds...maybe even thirds!

CHICKEN & CORN CHOWDER 

2 Tb. butter

3 Tb. flour

3-4 c. (low sodium) chicken broth

(or a 32 ozs. container) 

1 tsp. chicken soup base (or 2 bouillon cubes), optional

(I omitted salt because I used the soup base)

1/2 c. onion, chopped

2 stalks celery, chopped

1 carrot, peeled, chopped

2 c. potatoes, peeled, & cubed

2-1/2 c. frozen yellow corn

2 c. cooked chicken, diced

6 or 7 slices bacon, cooked & crumbled, divided

1/2 tsp. ground thyme

1 tsp. (freshly ground) garlic & pepper

1 tsp. minced garlic 

salt to taste, optional

1 c. milk

1 c. half and half  

(cubed Velveeta, optional)

In large Dutch oven, melted butter; whisk in flour until smooth. Cook until mixture is light brown in color. 

Add broth, onions, celery, carrots, potatoes, corn, chicken, half the bacon,

spices and milk. Bring to a boil. 

Reduce temperature and simmer on low for 20 - 25 minutes, or until vegetables are tender. Stir now and then to avoid sticking. 

When veggies are cooked tender, reduce heat to warm; stir in 1/2 & 1/2; blend well.  If adding Velveeta, add now and heat until melted. 

Serve soup with crumbled bacon and a little shredded cheddar cheese for garnish. 

Yield: about 8 servings 

Linked to Weekend Potluck
GBP Roundup - Simmering on Stove?
Meal Plan Monday

Buttermilk Creamsicle Salad (Lighter Options)

Trust your new year is off to a good start.  I'm hoping to share a few more than usual 'lighter fare' this month, along with the usual. 

Oh what a great addition this dish is to any meal. No one will know it's a 
'lighter choice'.

Simple & easy...you can choose to use (or not) sugar free jello & sweetener, along with low fat buttermilk and lite cool whip!

YUUMMMM-O!  This will go quickly. 

This recipe reminds me of my ever popular Dreamsicle Salad, but this recipe includes lowfat buttermilk. 

I also love that this dish can be made up to 24 hours ahead of serving.

It's another one of Tina's amazing recipes at Mommy's Kitchen
I've made soooo many of her recipes and we always love them. 
Please go check her out, and be sure to tell her I sent you over. 

BUTTERMILK CREAMSICLE SALAD

1 (15 ozs.) can mandarin orange segments, separated (save juice)
2 (3 ozs) boxes or 1 lg. orange jello
2 Tb. sugar/sweetner of choice
1-3/4 c. lowfat buttermilk
(I suggest using the real thing, not a substitute for best results)
1 (8 ozs) container lite frozen whipped topping, thawed

In small saucepan, heat the saved orange juice with the sugar, heating until sugar is dissolved. Add jello and stir well. Remove from heat; allow mixture to come to room temp. Chop the mandarin oranges and add to the jello (setting aside at least 5 orange segments for garnish). 

Add jello and orange mixture to a large bowl; add buttermilk; stir to blend. Refrigerate for at least 1 hour. Fold in the whipped topping, stirring until blended smoothly. Cover and refrigerate at least 6 hours or overnight. 

Just before serving, top salad with remaining orange segments. 
  

 

Best TBB's Recipes of 2013!!

These posts had the most traffic and comments over the year...you know they gotta be tasty!!! 

Only FOUR ingredients! And oh so fluffy! 

Killer 7-Up Biscuits

Delicious and so easy to prepare! Make ahead and freeze!

Weight Watchers Butterfinger Dessert 

Real Easy! Mix a batter, spread the pie filling over

top - WALA!  Scarf down.  Sugar free options here. 

Lazy Day Cobbler 

A most favorite breakfast! Coat with coconut and cornflakes...

fry it up like usual.  We eat this with our fingers because

we don't need syrup with it.  LOVE this! 

(Don't like coconut?  Just omit!)

 Crunchy Crust French Toast

 A Simple, and Simply Delicious Soup!

 Simple Cheesey Hamburger Soup

One of my most favorite things to do is 'dress up' a cake mix! 

Orange Dreamsicle Cake 

HAPPY NEW YEAR TO ONE & ALL!

Dear Friends, Facebook Fans & Followers -

HAPPY NEW YEAR!!! 

Wishing you the very best in 2014!

I look forward to getting to know you better as we spend time 

in the kitchen together!!!!! 

Slow Cooker Spiced Cranberry Apple Cider (5 Ingredients)

I almost missed sharing this one this holiday season! I've seen variations of this recipe all over the net but this is what I decided on.  

We love it!

Enjoy a beautiful CHRISTmas Day and week! 

SLOW COOKER SPICED CRANBERRY APPLE CIDER

3 c. apple cider (or juice)

 2 c. (lite) cranberry juice cocktail

2/3 c. orange juice 

1 tablespoon whole cloves 

2 cinnamon sticks 

Place all ingredients in 3 - qt. slow cooker.  Heat on low for 3 - 4 hours or on 

high for about 1-1/2 hours.

Keep warm to serve.  Remove cloves and cinnamon sticks prior to serving.  Garnish with fresh orange slices. 

May add more of either/or juice flavors or choose to add a little brown sugar. 

Yield: 6 - 8 servings  

Linked to Whatcha Crockin' Wednesday
Meal Plan Monday

A very Merry CHRISTmas to each of you!!

This free greeting customized with Smilebox Enjoy a blessed week - I plan to return here, refreshed, on January 3 for Weekend Potluck... The Better Baker posts begin again on the 6th, 2014!

Make Ahead Pull-Apart Sticky Buns

These rolls are FAB.U.LOUS! and will be our new favorite addition to the holiday menu!

Made with frozen rolls, while still frozen, they can be made up to 2 days ahead! SERIOUSLY!! 

PERFECT FOR CHRISTMAS MORNING...or any day of the year! 

When my hubby picked up a few things at the grocery store, using a coupon for Rhodes frozen rolls, I was elated when he came home with a BIG bag!

They are soo tasty and I am soo excited about this wonderful recipe! Thanks a thousand times over to Monica at The Yummy Life for being willing to share this treasured recipe!  I am certainly a big fan of hers!! Be sure to pop over (I made a punny!) to check out her lovely tutorial for this special dish.

I used part xylitol to reduce the sugar content.  They are very simple to make. Generously grease the pan with butter, sprinkle with nuts, and it becomes a gooey nutty topping that is amazing!

MAKE AHEAD PULL APART STICKY BUNS

 1-1/4 c. chopped pecans 

 3/4 c. butter

2 lbs. frozen bread dough (24 frozen dinner rolls, or 2 1-lb. loaves, thawed for 1/2 an hour), cut into 12 evenly-sized pieces)

1-1/2 c. sugar

(I used 1/2 c. sugar/1 c. xylitol)

2 Tb. cinnamon

(I use Pampered Chef blend, and used a tad less)

Generously butter a 9" X 13" baking dish. Sprinkle nuts over bottom of pan.

In small bowl, blend sugar and cinnamon until evenly mixed. Melt butter (I use a mug or glass measuring cup in the microwave). Dip each roll in butter, then in the cinnamon/sugar mixture; lay evenly over top of nuts. (6 the long way, 4 across). Combine remaining butter with cinnamon/sugar and spread evenly over top of rolls. (It may clump, but will bake evenly). 

Cover with plastic wrap that has been sprayed with nonstick cooking spray. Let rise until doubled (see options below). Bake 350 for 40 - 45 minutes, uncovered, until brown. (If browning too quickly, cover with foil for the last 15 minutes or so of baking time...watch carefully.  This recipe can become a 'work of art' if timing is perfect). 

Remove from oven, let stand in pan for about 5 minutes; invert onto serving tray. (I covered a cookie sheet with non stick foil). Serve warm!

Get ready to be bombarded with OOOOHHS AND AAAAHHS! 

Monica gave me permission to share the rising options from her website:

 *MAKE AHEAD RISING METHODS (times may vary depending on the temperature of your house)
1. Assemble the night before, leave out to rise overnight (6-8 hours), and bake first thing in the morning.
2. Assemble 20-24 hours in advance, put in the fridge to partially rise. The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking.
3. Assemble 44-48 hours in advance, put  in the fridge to rise. Remove from fridge and warm to room temperature for 45 minutes before baking.

 

Linked to
            Spring Link Party
                Full Plate Thursday
       Weekend Potluck
        Meal Plan Monday

Leader Enterprise - December 18, 2013 - Holiday Recipes/Gifts

Can we even believe Christmas is right around the corner?? I'm really behind in every way possible, as I spent the first full week of December in Minneapolis. I went with a group of 28 from Hillsdale county and surrounding areas, to process Operation Christmas Child shoeboxes prior to being sent overseas to needy children. It was a wonderful time of fellowship and service. What a gigantic operation. We were at one of 6 centers, and that facility alone, was going to process 750,000 boxes! I look forward to going again next year. It's a reminder to think past ourselves, and give to others. There's always someone worse off than we are. I've been a friend to those in need. I've also had a friend when I was in need. The saying is true...it IS more blessed to give than to receive. Do a little something special for someone this holiday season and you'll be blessed beyond measure.

As we prepare to celebrate the REASON for the SEASON, I wanted to share some favorite holiday recipes to help you share, impress and enjoy.

Here are a few recipes that are great for gift giving or adding to holiday trays.

SIMPLE PRETZEL (OR SALTINE) TOFFEE BARK 

8 ozs. (or less) mini pretzels, broken into small pieces 

(or about 40 saltine cracker squares)

1 c. butter (2 sticks)

1 c. packed light brown sugar

2 c. (or 12 ozs) bag semisweet chocolate chips

chopped nuts, optional 

Preheat oven to 375. Line a 17" X 11" cookie sheet with foil (nonstick works great). Cover the bottom of the pan with broken pretzels (or whole saltines); set aside. In medium saucepan over medium heat, combine butter and sugar. When mixture begins to boil, let it bubble for 3 minutes without stirring. Immediately pour over pretzels, moving pan from one end to the other while pouring to spread evenly. (Don't worry if you have some 'bare' places where the toffee hasn't spread.) Bake for 5 minutes. Remove from oven and sprinkle chocolate chips over the top. Let stand for 5 minutes; then spread melted chocolate evenly over top and sprinkle with chopped nuts; cool. Break or cut into pieces.

EASY TIGER BUTTER
(3 INGREDIENTS-MICROWAVE)

1 lb. 8 ozs. pkg.white almond bark
2 c. peanut butter, creamy 
6-12 ozs. semi sweet chocolate chips 

Line 15"x10"x1" jellyroll pan with waxed paper. In a medium microwave safe bowl, melt semi-sweet chocolate in the microwave 2-4 minutes at 30 SECOND intervals until semi-sweet chocolate is melted; set aside. In a medium microwave safe bowl, melt white chocolate in the microwave 2-4 minutes at 30 SECOND intervals until white chocolate is melted; add peanut butter and then stir rapidly until white chocolate and peanut butter are mixed evenly. Spread mixture onto prepared pan. Pour semi-sweet chocolate over peanut butter mixture in a lazy river design, and swirl through with a knife.  Chill until firm. Cut into bars. Store in refrigerator.

HOT CINNAMON MILK MIX (Sugarfree Options)

2 c. powdered milk

1 c. powdered (sugar free) french vanilla creamer

1 c.sugar (or Splenda)

1/2 TB. ground cinnamon

To enjoy the mix, warm 1/2 c. water with 1/2 c. milk. Place 1/4 c. mix in a mug,add the liquid and stir well. (May dissolve mix in all water, but the milk adds creaminess that is wonderful)

HOLIDAY CORNFLAKE WREATH

30 large marshmallows 

1/2 c. butter (do not substitute)

1 Tb. vanilla extract

20-22 drops green food coloring

3-1/2 c. cornflakes

red hot cinnamon candies
 red shoestring licorice and one red Dot candy, optional 
 

In large saucepan, combine marshmallows and butter; heat,stirring over low heat, until smooth. Stir in vanilla and food coloring. Remove from heat; add cornflakes and stir until well blended. Drop by spoonsful onto prepared pan, forming a 9" wreath. Decorate with red hots. If desired, make a bow with shoestring licorice and top with Dot candy. Yield:10-12 servings  

This recipe is PERFECT for Christmas morning. Made with frozen rolls, it can be made up to 2 days ahead. A.MA.ZING!

MAKE AHEAD PULL APART STICKY BUNS

1-1/4 c. chopped pecans 

3/4 c. butter

2 lbs. frozen bread dough (24 frozen dinner rolls, or 2 1-lb.loaves,thawed for about 1/2 an hour, cut into 12 evenly-sized pieces)

1-1/2 c. sugar

1-1/2 heaping Tbs. cinnamon

Generously butter a 9" X 13" baking dish. Sprinkle nuts over bottom of pan. In small bowl, blend sugar and cinnamon until evenly mixed. Melt butter. Dip each roll in butter, then in the cinnamon/sugar mixture; lay evenly over top of nuts. (6 the long way,4 across). Combine remaining butter with cinnamon/sugar and spread evenly over top of rolls. (It may clump on top of rolls, but will bake evenly). Tightly cover with plastic wrap that has been sprayed with nonstick cooking spray.  Let rise until doubled (see options below). Bake 350 for 40-45 minutes, uncovered, until brown. (If browning too quickly,cover with foil for the last 15 minutes or so of baking time; watch carefully. This recipe can become a 'work of art' if not overbaked). Remove from oven, let stand in pan for about 5 minutes; invert onto serving tray. (I covered a cookie sheet with non stick foil). Serve warm! (Don't burn your mouth!)

Monica gave me permission to share the rising options direct from her website:

 *MAKE AHEAD RISING METHODS (times may vary depending on the temperature of your house)
1. Assemble the night before, leave out to rise overnight (6-8 hours), and bake first thing in the morning.
2. Assemble 20-24 hours in advance,  put in the fridge to partially rise.The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking.
3. Assemble 44-48 hours in advance, put in the fridge to rise. Remove from fridge and warm to room temperature for 45 minutes before baking. 

Extending warmest wishes for a very Merry CHRISTmas to all! Thanks so much for your great support this year. May you and yours enjoy sweet blessings in 2014!