Chicken & Broccoli Braid

I like to think that I'm fairly smart. I graduated college with honors, have held down good jobs, and can hold a reasonably intelligent conversation when need be. However, this little recipe had me completely and utterly baffled.

I had several Pampered Chef shows scheduled for this past week, and the host of the show I was doing Friday requested that I make this Chicken and Broccoli Braid at her show. Being that I've never made it before, I figured that it would be a good idea to make it at home first so that I could put it together easily at the show. Boy, am I glad I did! I got started with the recipe. Mix up the feeling - easy! Roll out the crescent roll dough - easy! Braid the dough - um....what? I must have read the instructions 10 times and STILL couldn't figure out how to make the braid. I finally did what any truly "smart" person would do - I went to You Tube and watched this demo. *cue light bulb over head* Aaahhh! Once I saw the braid done, I realized how incredibly easy it really was. I braided my dough, stuck it in the oven, and was rewarded with cheesy, doughy goodness afterwards. Joe said that, if eaten fresh out of the oven, this may be his new favorite meal. And all the guests at my show on Friday went nuts for it! So don't be intimidated by the braiding - if I can do it, YOU can do it!

(The braid in the picture is a little different than the one in the recipe. Since I made this one at home for Joe, I used Chipotle mayo instead of regular and subbed chopped bacon for the broccoli. So feel free to be creative with your fillings as well!)


Chicken & Broccoli Braid

1 cup (250 mL) chopped broccoli florets
2 cups (500 mL) chopped cooked chicken breasts
1/2 cup (125 mL) diced red bell pepper
1 cup (250 mL) shredded sharp cheddar cheese
1/2 cup (125 mL) mayonnaise
1 garlic clove, pressed
2 tsp (10 mL) dill
1 garlic clove, pressed
1/4 tsp (1 mL) salt
2 pkg (8 oz or 235 g) refrigerated crescent dough (the new Recipe Creations seamless dough would be even better!)
1 egg white, lightly beaten
2 tbsp (30 mL) slivered almonds

Preheat oven to 375°F (190°C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in Classic Batter Bowl; mix well.

Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller®, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. (4 cm) apart, 3 in. (7.5 cm) deep. (There will be 6 in./15 cm in the center for the filling.)

Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown

Chocolate-Peanut Butter Crunch Bars

As I think I've mentioned before, when I became a stay-at-home mom last year I also became a Pampered Chef consultant. I needed a way to make some extra money without having to be outside the house too much, and Pampered Chef fit the bill. It's a super fun job to have - I get out, I meet new people, and I get to try awesome new recipes like this one.

I'm doing a show this weekend with a Valentine's Day theme, so I'm making a dessert and a wine-based drink. The host and I chose this recipe together, but I'd never actually made it so I figured it would be good to give it a whirl before the show. And I am SO glad I did. Wow - these are good!

They are sort of like a kicked-up rice krispie treat. The bottom layer is your standard rice krispie treat, but with pretzels mixed in for crunch and salt. Then it's topped with a peanut butter layer, and finally a coating of chocolate ganace garnished with peanuts and pretzels. The salty/sweet/chewy/crunchy combos are out of this world. I ate way more of these than I care to admit. Plus, they are quick and easy - no baking required. Any Valentine would be more than happy to receive these treats!

Chocolate-Peanut Butter Crunch Bars
Recipe from: The Pampered Chef

1/4 cup (50 mL) dry-roasted peanuts
3 cups (750 mL) mini pretzel twists (about 1 2/3 cups/400 mL coarsely crushed), divided
3 cups (750 mL) crisp rice cereal
3/4 cup (175 mL) butter (1½ sticks), divided
1 bag (10.5 oz or 250 g) miniature marshmallows
1/2 cup (125 mL) light corn syrup, divided
1 bag (10 oz or 300 g) peanut butter morsels
1 cup (250 mL) semi-sweet chocolate morsels

Coarsely chop peanuts using Food Chopper; set aside. Place pretzels into large resealable plastic bag; coarsely crush using flat side of Meat Tenderizer. Set aside 1/3 cup (75 mL) of the pretzels. Place remaining pretzels and cereal in Stainless (4-qt./4-L) Mixing Bowl.

Place 6 tbsp (90 mL) of the butter in Classic Batter Bowl. Microwave on HIGH 60-90 seconds or until melted. Add marshmallows; microwave on HIGH 60-90 seconds. Stir until marshmallows are completely melted using Mix ‘N Scraper® (see Cook's Tip). Immediately add marshmallow mixture to mixing bowl; mix thoroughly. Spread crust evenly over Medium Sheet Pan; firmly press into pan using Baker's Roller®.

Combine 2 tbsp (30 mL) of the butter and half of the corn syrup in Small Micro-Cooker®. Microwave, uncovered, on HIGH 60-90 seconds or until melted, stirring every 30 seconds. Stir in peanut butter morsels; mix until melted (mixture will be stiff). Spread peanut butter mixture over crust using Small Spreader.

For ganache, place remaining butter and corn syrup in Small Batter Bowl. Microwave on HIGH 60-90 seconds or until melted. Stir in chocolate morsels; mix until smooth. Spread ganache evenly over peanut butter mixture. Sprinkle with peanuts and reserved pretzels. Place in freezer 5-10 minutes or until ganache is set. Cut into 24 squares; cut squares in half.

Yield: 24 servings