Reception Food, Take I

I have decided to start testing out some of the recipes that I will be using for the reception food, mostly because I won't be the only one making food, so I should have recipes for those helping. I tried three of the potential recipes; two survived.

Recipe #1: Cream Cheese Chicken Crescent Bites

(Say that five times fast.)

These turned out delicious, as always. I've made them many times before, but I hadn't written down the actual recipe I use. 

Cream Cheese Chicken Crescent Bites
Ingredients:

12 oz Cream cheese

2 T Butter

14 oz Cooked chicken, cubed

1 T chopped chives, green onion, or parsley

3 t garlic powder

½ t salt

½ t pepper

2 8 oz cans of Crescent dinner rolls (each can should have 8 rolls)

2 T breadcrumbs or crushed croutons

Preparation Directions:
Heat oven to 350°F. In medium bowl, combine cream cheese and softened butter; beat until smooth. Add chicken, chives, salt, pepper and garlic; mix well.


Separate dough into triangles. Press into un-greased muffin tins, molding the dough into cups. Spoon chicken mixture onto center of each cup. Sprinkle with breadcrumbs.


Bake at 350°F. For 10-15 minutes or until golden brown.


Makes 16

Recipe #2: Avocado Deviled Eggs

Avocado Deviled Eggs

Ingredients: 

6 hard boiled eggs

1 medium avocado, diced small

3 tablespoons mayonnaise

2 teaspoons freshly squeezed lemon juice

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper, or to taste

Salt to taste 

Parsley, for garnish 

Preparation Directions: 

Cut boiled eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Stir in diced avocados, mayonnaise, lemon juice, garlic powder, cayenne pepper, and salt to taste. 

Fill egg whites with yolk mixture and place on a serving plate. Garnish each with parsley. 

Makes 12

Recipe #3: Mini Blue Cheese Wedge Salads

I decided that these would be more work than they're worth. I think I'll stick with my Caesar salad instead.