Crisp and Creamy Baked Chicken *

4 boneless skinless chicken breasts (2 pounds)

1 pouch Shake N Bake Extra Crispy seasoned coating mix

2 cups instant brown rice, uncooked

2/3 cup cream of celery soup

1/4 cup milk

1 cup shredded colby jack cheese

Heat oven to 400.  Coat chicken with coating mix.  Place chicken in greased 13x9.  Bake 20 minutes or until chicken is done (165 degrees).  Meanwhile, cook rice as directed on package.  Mix soup and milk until well blended; pour over chicken.  Top with cheese.  Bake 5 minutes or until cheese is melted and sauce is bubbly. Serve with rice.  

Serves 4

Chicken Taco Crescent Pizza *

2 cans refrigerated crescent dinner rolls

4 oz cream cheese, softened

1/3 cup sour cream

2 tsp taco seasoning mix

3/4 cup guacamole

1/2 cup thick and chunky salsa

2 cups diced grilled chicken breast

1 chopped roma tomato

1 cup shredded romaine lettuce

3/4 cup shredded cheddar cheese

Heat oven to 375.  Spray pizza pan with cooking spray.  Remove dough from 1 can, keeping dough in 1 piece (do not unroll).  Gently roll dough between hands back and forth to evenly lengthen, without unrolling log, to a length of about 12 inches.  Using a serrated knife, cut log into 20 even slices.  Do same thing with second can of crescent dough.  Place 2 slices in center of pizza pan. Continue placing slices of dough in a circle around center until pizza pan is covered and all slices are used.  Slices may have to overlap edges of other slices slightly.  Slightly flatten all dough and press together gently to minimize spaces between slices.  Bake 13-18 minutes or until edge is golden brown.  Gently loosen crust from pan and cool for 5 minutes.  In bowl, beat cream cheese, sour cream and seasoning mix.  Spread cream cheese mixture on crust.  Spread guacamole over cream cheese.  Evenly spread salsa, chicken, tomatoes lettuce and cheese on guacamole.  

Serves 4

Swaddled Peppers *

8 oz cream cheese, softened

2 tsp grated lime peel

2 Tbsp chopped fresh cilantro

2 Tbsp lime juice

8 fresh whole jalapeno chiles, at least 3-4 inches long

1 can refrigerated crescent dinner rolls

1/4 cup butter, melted

4 oz fresh grated parmesan cheese

Heat oven to 375.  Spray cookie sheet with cooking spray.  In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside.  Carefully remove stems from chiles; cut each in half lengthwise.  Remove and discard seeds.  Unroll crescent dough on cutting board, separating into 8 triangles.  Cut each crescent in half to create 16 skinny triangles of crescent dough.  Spoon cream cheese mixture into each chile half.  Place chile, cream cheese side down, on widest part of triangle.  Wrap sides of triangle up over chile; pinch to seal.  You can also roll the crescent dough around each chile as you would a traditional crescent roll.  In separate shallow dishes, place melted butter and parmesan cheese.  Brush each dough wrapped chile with butter; sprinkle with parmesan cheese.  Place on cookie sheet.  Bake at 375 for 10-15 minutes or until golden brown.  Immediately remove from cookie sheet.  Serve warm.

Serves 16

Biscuit Topped Fiesta Supper *

Beef Mixture:

1 pound ground beef

1/2 cup chopped onion

3/4 cup salsa

1 can mexicorn, drained

1 can (8 oz) tomato sauce

1 tsp sugar

1/2 tsp garlic powder

1/2 tsp chili powder

1/8 tsp pepper

Topping:

2 Tbsp yellow cornmeal

1/2 tsp paprika

1/8 tsop garlic powder

1 can refrigerated Grands biscuits

1 Tbsp butter, melted

4 oz shredded cheddar cheese

Heat oven to 375.  In large skillet, brown ground beef and onion until thoroughly cooked.  Drain.  Stir in all remaining beef mixture ingredients.  Bring to a boil.  Reduce heat to low; simmer 10-15 minutes or until most of liquid is absorbed.  Meanwhile, in small bowl, combine cornmeal, paprika, and 1/8 tsp garlic powder; mix well.  Separate dough into 8-10 biscuits.  Cut each in half to make half circles.  Pour beef mixture in casserole dish.  Arrange biscuits, cut side down, around outer edge of hot beef mixture.  Brush biscuits with butter; sprinkle with cornmeal mixture.  Sprinkle cheese in center over beef mixture.  Bake for 15-20 minutes or until biscuits are deep golden brown.  

Serves 5

Garlic Shrimp Spread *

1 pkg (8 oz) cream cheese, softened

1/2 pound chopped cooked shrimp

1/4 cup shredded mozzarella cheese

1 clove garlic, minced

1 Tbsp dried parsley

Serve with triscuit crackers

Preheat oven to 350.  Mix all ingredients except crackers.  Spoon into shallow 9 inch pie plate.  Bake 20 minutes or until heated through and very lightly browned on top.  Sprinkle with parsley.  Serve warm with crackers.

Serves 10