The Plucky Housewives

Creamy Chicken Rollups 1 can of Pillsbury Big & Buttery Crescent Rolls SAUCE 1 (10-3/4 oz) can cream of chicken soup 1 c grated Velveeta Con Queso Cheese 1/2 c heavy cream FILLING 6 oz softened cream cheese 4 T softened butter 1 t garlic salt 1/2 c fine chopped green onions 1 can chopped jalapenos 2 larged cooked chicken breasts (I cook them during the day in the crockpot, while at work with some salt, pepper and onion) 1 c grated Velveeta Con Queso Cheese 1/2 t Lawry's Seasoning Salt 1/2 t fresh cracked pepper 4 T mayonnaise 2 C grated pepper jack cheese Mix chicken soup, 1 c Velveeta Con Queso cheese and heavy cream in a small bowl.   Pour the mix into a 9 x 13 glass baking dish.   In a medium bowl, combine cream cheese, butter, garlic salt, onions, jalapenos, chicken, Con Queso cheese, seasoning salt, pepper and mayonnaise.  Mix completely until well-combined. Open crescent roll package and pull apart the individual crescent rolls.

I have always wanted to try a salsa like this.   Its the combination of sweet fruit with the spark of an onion and cilantro, add the lime juice and it just sounded yummy.   The hubby grilled some pork chops and I made the salsa as a topping of sorts.  I loved it.  He liked them separate and even had some alternative ideas to use the salsa with - with some kind of chip or cracker.  Then I thought, those butter crackers, spread with cream cheese and topped with the salsa - would make an excellent appetizer.  My mouth is already watering.   Yummy.  Here is my version: 2 c diced fresh pineapple. 2 mangos, diced 1 red bell pepper, diced fine 3 scallions, diced 2 T fresh cilantro, chopped 2 limes, juiced pinch of kosher salt Mix together all the ingredients in a small bowl.  Cover and refrigerate for an hour or so, to allow flavors to blend.  (Now, last night, I did use this within 30 minutes and it was still really good).  Serve with tortilla chips, on crac

Jalapeno Poppers Grilled Cheese Inspired by:  http://bsinthekitchen.com/jalapeno-popper-grilled-cheese-sandwich/ Okay - I saw this recipe on Pinterest.  (Once again, thank you Pinterest!  Its such a great idea place.) And of course, I couldnt leave it alone.  I had to adapt it and make it my own, to a degree.  I had our date night group in mind from last year and thought what a wonderful Date Night,  late night dinner/snack this would make.   from bsinthekitchen.com  So here is my version.     6-8 medium sized jalapenos. 2 T olive oil 4 oz cream cheese, softened 2 T Sweet Vidalia Onion Dressing 2 T Chives, chopped 6 slices of sun-dried tomatoes, chopped 1 Package of real bacon peices. 4 slices of Monteray Jack Cheese (not the processed kind, but the good deli slices.   You can pick your favorite cheese to shred on top too, if you wish.  4-6 pieces of bakery sour dough bread (large long, slices) Butter, softened First - Place the jalapenos on a b

So the official name is Lahanodolmades Avgolemono (Cabbage rolls with egg Lemon Sauce).  I love it.  My hubbie liked the cabbage rolls, but is still not converted to the lemon sauce yet.  Its easy, great with the kids help (they love to stuff and roll cabbage leaves) and it cooks on top of the stove and not in the oven, so nice for the spring, summer months as well.  The lemon sauce makes it lighter for this time of year too.  Greek Stuffed Cabbage Rolls with Lemon-Egg Sauce (Lahanodolmades Avgolemono) 2 pounds sweet Italian sausage (seasoned ground lamb sausage is good too) 2 eggs, slightly beaten 3/4 c risotto rice (uncooked) 2 T dried dill or 3 T fresh dill, chopped 1-1/2 t fresh ground sea salt 1 t fresh ground black pepper 1 T fresh dill 1 med onion, chopped fine 1 T olive oil 1 T water 100 g pine nut, coarsely chopped 2 medium sized tomatoes, shredded 3 T fresh chopped Italian parsley 3/4 c olive oil 1 onion sliced, thin 3 med carrots, sliced lengthw