Recipes from Enrichment Night 1-14-09

Shiree's Garden Salad Pizza

1 Loaf Rhodes Bread
8 oz Soft Cream Cheese
Sliced Cucumbers
Green Onions (Chopped)
Green Peppers (Chopped)
Olives (Sliced)
Tomatoes (Chopped)
Mrs. Dash

Thaw dough until warm & bubbly; knead into a ball. Roll into a 13 inch circle to fit a 12 inch pizza pan. Press dough to edges of pan. Prick the surface with a fork. Bake at 350 for 10-12 minutes or until lightly browned. Keep bubbles from forming in the middle of pizza by pressing down 5 minutes into the baking cycle. Remove from oven & cool. Spread crust with cream cheese. Sprinkle on Mrs. Dash, then cut in pieces, then garnish with vegetables as you like.

Tara's Cheese Log

1 pkg Cream Cheese
1/2 cup chopped pecans
2 cups shredded cheddar cheese
Garlic Salt to taste
Chili Powder

Let cream cheese soften. Mix with shredded cheese, garlic salt & pecans. Roll the mixture into 3-5 logs. Pour the chili powder onto wax paper. Roll each log in chili powder to cover thoroughly. Wrap each log in plastic wrap & store in fridge.

Patti's Black Bean Dip

1/4 cup salsa
1 cup black beans, rinsed & drained
1 cup sour cream

Put black beans & salsa in a blender, and puree until smooth. Mix in sour cream and chill in fridge. Serve with corn chips (Lime corn chips are really yummy too!)

Cathy W.'s Pasta Salad

1 lb pasta
1 can olives, sliced
1-3 carrots, diced
chicken breast, cubed (or for quick prep, canned)
cheese, cubed or shredded
Italian Salad Dressing (about 1/2 bottle)

Cook pasta. Drain & rinse with cold water. In a large bowl, combine pasta with olives, carrots, chicken, & cheese. Mix well then coat with Italian Dressing.
If not serving immediately, refrigerate.

Rosemary's Coconut Chicken Bites

2 cups flaked coconut
1 egg
2 Tbsp milk
3/4 lb boneless, skinless chicken breasts cut into 3/4 inch pieces
1/2 cup flour
Oil for deep fat frying
1 tsp celery salt
1/2 tsp garlic powder
1/2 tsp ground cumin

In a blender or food processor, process coconut until finely chopped. Transfer to a bowl and set aside. In another bowl, combine egg and milk.
Toss chicken with flour; dip in egg mixture, then in coconut. Place in a single layer on a baking sheet. Refrigerate for 30 minutes.
In an electric skillet or deep-fat fryer, heat 2 inches of oil to 375 degrees. Fry chicken, a few pieces at a time, for 1 & 1/2 minutes on each side or until golden brown.
Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm with sweet 'n sour sauce or alone.

Cathy U's Caramel Apples with Cream Dip

Apples, sliced
1 jar Mrs. Richardson Caramel Ice Cream Topping
Pecans, chopped coarsely (if desired)
1 cup powdered sugar
8 oz cream cheese, at room temperature

Blend sugar & cream cheese until smooth. Spread in center of serving dish. Pour caramel over cream cheese mixture & sprinkle with pecans. Then arrange apple slices around edge of serving dish.