Try it, You'll like it! Tuesday - Bunko Food

I'm a Bunko Babe. If you want to know the ins and outs of Bunko, click here. Tonight is Bunko, but I'm not hosting. I hosted back in June, but never got around to blogging about it, and since I'm sure you are dying to know the details, here they are!


The host is responsible for the food (most important detail) and the prizes (the second most important detail - although, depending on who you talk to, these could be reversed!)

Salad from my garden

This is embarrassing, but I have no idea what I made!

Lemon Herb Chicken Ring

Raspberry Pretzel Dessert

The Tables

The Prizes: Aprons made by Amazing Daughter

Here's the recipe for Lemon Herb Chicken Ring. If you have a Pampered Chef cook book, you will find it there, as well.


2 cups coarsley chopped, cooked chicken
1/2 cup diced red bell pepper
1 lemon
3 TBSP. chopped, fresh parsley, divided
2 garlic cloves, pressed
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
1 tsp. Intalian seasoning
1/2 cup grated, fresh Parmesan cheese, divided
2 pkgs. refrigerated crescent rolls


Preheat oven to 375 degrees. In large bowl, combine chicken, bell pepper, 1 tsp. lemon zest from lemon, 2 TBSP. parsley, pressed garlic, mozzarella cheese, mayo and seasoning, mixing well. Grate Parmesan cheese. Reserve 2 TBSP, add remaining cheese to chicken mixture. Mix well.


Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a large round pizza stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.)


Spoon chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Springle remaining Parmesan cheese over ring. Backe 28-30 min. or until golden brown. Garnish with remaining chopped parsley and lemon slices.


Yield: 10 servings




Raspberry or Strawberry Pretzel Dessert


Mix together and put into a 9 x 13 pan; bake 10 min. at 350 degrees:
2 cups crushed pretzels 
3/4 cup softened butter
3 TBSP brown sugar


Mix together and put on cooled crust:
8 oz. cream cheese, softened
8 oz. cool whip


Stir together, refrigerate until partly set, then put on top of cream cheese mixture:
1 - 3 oz. box stawberry or raspberry jello
1 cup boiling water
10 oz. frozen strawberries or raspberries


Refrigerate for several hours until set.

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