Chicken Club Ring

1/2 cup mayo
1 Tbs. minced parsley (opt)
2 tsp Dijon mustard
1 1/2 tsp onion powder
1 3/4 cup cooked chicken, cubed
2 bacon strips, cooked and crumbled
1 c. (4 oz.) shredded Swiss cheese
2 tubes crescent rolls


Combine mayo, parsley, mustard and onion. Stir in the bacon, chicken and 3/4 cup cheese.

Unroll crescent dough, separate into 16 triangles. Arrange on an ungreased 12-in. pizza round, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping.

Spoon chicken mixture over wide ends. Fold points over filling and tuck under wide ends. Filling will be visible. Bake at 375 for 20-25 minutes or until golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes.

Can serve with shredded lettuce and chopped tomatoes if desired.

Playdough Cookies

3/4 cup butter, softened
3 oz cream cheese, softened
1 cup sugar
1 egg
1 tsp vanilla
2 3/4 cup flour
1 tsp baking powder
1/4 tsp. salt

Mix. Divide into fourths and color each a different color. Roll into 1/2 inch balls. Place on wax paper and chill in freezer for 10 min. Preheat oven to 350. Combine one ball of each color. Roll slightly. Roll into a snake and coil on cookie sheet. Bake 8-12 minutes.

ps. Makes great candy canes at Christmas too!

Parmesan Pork Chops

Ingredients
1/4 cup butter
1/4 cup grated Parmesan cheese
2 tablespoons all-purpose flour
2 teaspoons Italian seasoning
2 teaspoons dried parsley flakes
1/4 teaspoon pepper
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
2 tablespoons Crisco® Pure Olive Oil

Directions
In a shallow microwave-safe bowl, melt butter. In a large resealable plastic bag, combine the Parmesan cheese, flour, Italian seasoning, parsley and pepper. Dip each pork chop in butter; place in bag, one at a time, and shake to coat.
In a large skillet, cook pork in oil over medium heat for 7-8 minutes on each side or until juices run clear. Yield: 4 servings.

Reeses Peanut Butter Bars

2 cubes butter

4 cups powdered sugar

2 cups peanut butter

10 large graham crackers, crushed

Mix together and spread in large cookie sheet. Melt one pkg. milk chocolate chips and spread on top. Cut while chocolate is still warm and then refrigerate.