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Appetizer Recipes
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Guacamole
Clubhouse Chicken Squares
Nothing like an easy way to make fresh guacamole!
2 ripe avocados
1 package guacamole mix
1 small tomato, diced
1 small onion, diced
Peel avocados & remove pits. Mash with fork or potato masher. Stir in guacamole mix. Stir in tomato & onion. Chill for thirty minutes to blend flavors.
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This is a Pampered Chef recipe that was made at one of my Pampered Chef parties years ago. It was a hit then and is an easy appetizer for the road.
2 (8 oz.) tubes of refrigerator crescent rolls
1 (8 oz.) package of cream cheese, softened
2 tablespoons of mayonnaise
1 clove of garlic, pressed
1 teaspoon of dillweed
1/2 teaspoon of celery seed
1/4 teaspoon of onion salt
1 (10 oz.) can chunk white chicken, drained & flaked
1/2 of a small cucumber, sliced & quartered
1 small tomato, diced (Howard won't eat tomatoes, so photo is tomatoless)
1/2 cup shredded cheddar cheese
6 slices of bacon, crisply cooked & crumbled
Preheat oven to 375. Unroll 1 package of crescent rolls across one end of cookie sheet (baking sheet). Repeat with remaining package of crescent rolls dough, covering the sheet. Roll or press dough to seal perforations. Press up sides to form crust. Bake 12 - 15 minutes or until golden brown. Remove from oven and cool completely.
Place cream cheese, mayonnaise, garlic, dillweed, celery seed, and onion salt in a batter bowl. Mix until smooth. Spread cream cheese mixture evenly over the cooled crust. Sprinkle chicken evenly over the filling. Place cucumber slices evenly on top. Sprinkle tomatoes, bacon, and cheese on top. Cut into squares (I use a pizza cutter).
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