Creamy Chicken & Broccoli Pockets

 Creamy Chicken & Broccoli Pockets

Ingredients:

8 oz. cream cheese

4 Tbsp. butter

1/2 tsp. onion powder

1/2 tsp. garlic salt

1 1/2 cups cooked and shredded chicken,

1 1/2 cups frozen chopped broccoli

1 cup frozen corn

1 box refrigerated Pillsbury Pie Crust


Directions:

In a large microwave safe bowl, combine cream cheese and butter. Microwave in 15 second intervals until slightly melted and able to stir until smooth.

Add onion powder and garlic salt to cream cheese/butter mixture and stir well.

Add chicken, frozen chopped broccoli and frozen corn to cream cheese mixture. Stir until well combined.

Unroll both sheets of refrigerated pie crust dough. Cut each of the round pie crusts into quarters.

On one quarter of pie crust dough, put 1/2 of cream cheese/chicken mixture (about ?-1 cup.) Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off. You can flute the pie crust edges for a prettier look.

Repeat until you have 4 pie pockets. Cut about three small slits on the tops of each pie pocket for breathing. Place on a greased cookie sheet.

Bake at 400 degrees F for about 20 minutes or until tops are golden brown.

Deviled Egg Spread

Deviled Egg Spread

Ingredients:

1 dozen large eggs

2 tablespoons white vinegar

1 cup mayonnaise

1 tablespoon yellow mustard

Kosher salt and freshly ground pepper

bread, baguettes, or crackers

Paprika, for dusting


Directions:

In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously.

Once the eggs have cooled, shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into a bowl and stir in the reserved chopped egg whites. Season with salt and pepper to taste. Transfer to your serving bowl and dust with paprika.

Serve with toasted bread, baguettes, or crackers.