Everything was delicious!!
Appetizers were arranged on the side table, decorated with beautiful yellow and blue flowers.
Deviled Eggs in adorable bunny holders.
Makes 20 servings
20 3/4 inch wide strips of prosciutto
20 1 inch cubes of pepper jack cheese (we thought 1 inch was too large, you want it bite size)
20 firm rosemary springs, trimmed to 4 inches, bottom 2 inches of leaves removed
20 large pitted black olives
Wrap prosciutto around pepper jack cheese cubes. Using rosemary sprigs, skewer olives to cheese cubes. Serve immediately.
Bunny shaped cream cheese and dried cherry spread from HEB (adorable AND delicious) with assorted crackers.
Appetizer plates and napkins.
Beautifully decorated table (as always!)
Carrot and Ginger Soup with honey cream.
Asparagus salad with strawberries and oranges with a simple vinaigrette.
Ham with carrots, buttered pecan brown rice, green beans, apricot raisin hot cross buns, and Pepperidge Farm Chicken. And not shown...pistachio jello salad and bunny butter! Carol shaped butter pads int0 the shape of bunnies. So very cute!
Pepperidge Farm Chicken
Skinless, Boneless Chicken Breasts
Pepperidge Farm Herb Stuffing (not the cornbread one)
1 can Campbell's Chicken - Mushroom Soup
1/2 cup butter, melted
Crush stuffing (as suggested by Tonya, use a food processor) and place in a separate bowl.
Mix soup with 1/2 can water (Carol adds milk, not water) until it is a smooth, not clumpy, and a good consistency for dipping. Place in a separate bowl.
Put 1 cup Wondra flour in another bowl.
Drench each piece of chicken in Wondra Flour. Then dip in the soup mixture. Next, dip in the stuffing mix until coated.
Grease baking dish with butter. Place chicken in dish. Drizzle 1/2 c melted butter on top. You may need a little more....the crumbs work best when they are fairly drizzled in butter.
Bake at 350 degrees for 50 minutes until golden brown.
Holiday Lime Jello Salad
Carrot cake muffins.