Chicken Cashew Bundles

INGREDIENTS
1 1/2 cups chopped cooked chicken (I use Perdue Shortcuts)
1/4 cup finely shredded carrot
3 tablespoons sliced green onions (3 medium)
3 tablespoons chopped cashews
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup hoisin sauce
2 cans (8 oz) Pillsbury reduced fat refrigerated crescent dinner rolls


DIRECTIONS
Pre-heat oven to 375
In medium bowl, mix all ingredients except dough; set aside
On ungreased large cookie sheet, unroll dough & separate into 4 rectangles
Press each into rectangle, firmly pressing perforations to seal
Spoon about 1/2 cup chicken mixture onto one end of each rectangle
Fold dough in half over filling and firmly press edges with fork to seal
With fork, prick top of each to allow steam to escape
Bake 13 to 18 minutes or until deep golden brown

Chocolate Peanut Butter Balls

Ingredients
1 stick butter
1 jar Peanut Butter (I use Skippy's Reduced Fat Creamy)
Confectioners Sugar
2 containers of Baker's Dipping Chocolate

Directions
In medium sauce pan, melt the butter
Add the peanut butter (yes, the entire jar!) until the two meld together into liquified peanut butter
Add confectioners sugar until consistency is solid enough to roll a "ball" in the palm of your hands(yes, your hands will get dirty and sticky and creamy...from peanut butter...how bad can it be!?!?)
Set aside these "balls" on a wax paper covered cookie sheet and then refrigerate for at least one night
Melt dipping chocolate according to package's directions
Dip balls into chocolate until covered and return to wax papered cookie sheet
Refrigerate for 2 hours or overnight and have a happy chocolate rush for breakfast.

**NOTES**
I do not recommend using chocolate morsels/chips for melting or semi-sweet anything. Milk Chocolate all the way!!

This recipe will yield: 50-80 balls, depending what size "balls" you like (go ahead, insert 8th grade humor here)

When stirring the peanut butter and sugar, be sure to rest the wrist. Child labor is great to use at this point (or if you are alone, a KitchenAid mixer)

You can add liquor--kahlua or chambord-- to the mix (you wont even taste the alcohol). When people ask for the recipe it just makes it sound more grown up :)

This is not an exact measurement recipe. Somewhat vague, but once you get the right consistency, things will go from there. Lots of trial and error: In my years of tweaking this recipe, I have yet to meet a version I didn't like.

Fig & Olive Tapenade

My friend shared this with me when I asked her for a crowd pleaser recipe for an appetizer party I was attending. Its YUMMY and a huge hit. I thought it would be a great addition with the holidays approaching! And, I am sure some kids will enjoy it, who doesn't like cream cheese and crackers.

1 cup chopped dried figs
1/2 cup water
2/3 cup chopped kalamata olives
1 Tbsp olive oil
2 Tbsp balsamic vinegar
2 cloves garlic minced
1tsp dried rosemary
1 tsp dried thyme
1/4 tsp of cayenne pepper
salt and pepper to taste
1/2 cup chopped walnuts
8 oz block of cream cheese

Add figs and water in a saucepan over med heat. Bring to a boil and cook until the liquid has reduced. Remove from heat and stir in oil, vinegar, spices, olives and garlic and mix well. Season with salt and pepper and cover and refrigerate at least 4 hours.
To serve spoon over cream cheese, top with walnuts and serve with wheat crackers.

ENJOY!