Thursday, September 4, 2008

Chicken in a Basket

3-4 chicken breasts (boiled and shredded)
4 oz cream cheese (softened)
3 Tbsp butter
green onions
salt & pepper
2 cans crescent rolls
bread crumbs

Combine chicken, cream cheese, 2 T butter & onion. Salt and pepper to taste. Roll out crescent rolls and press the seams of two triangles to make a rectangle (one can makes 4). Place a spoonful of mixture in the center and bring opposite corners together to meet in the middle. Press seams together to keep mixture inside. Brush with remaining tbsp of butter. Sprinkle with bread crumbs.

Bake 350 for 20-25 minutes

Thanks, Amy...too easy!

Beef Ravioli in Basil Cream Sauce

1 24 oz. pkg frozen beef ravioli (or cheese if you wish to make it vegetarian)
2 T butter
1 8oz pkg. sliced mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp dried italian seasoning
1 10oz can mild rotel
2 T chopped fresh basil
1 c whipping cream
1/2 c grated parmesean cheese
1/2 tsp salt

Prepare ravioli per directions on bag.

Melt butter in skillet over medium heat. Add mushrooms and next 3 ingredients. Saute over med. heat 6 min. or until mushrooms are soft. Stir in rotel, basil and cream. Bring to boil. Reduce heat, simmer and stir occasionally. Stir in parmesan cheese, add salt. Mix ravioli and sauce in 9X13 dish. Toss.

Thanks, Sharla...Yum!