Food for the Daughters of the Utah Pioneers luncheon

Here is the buffet for the luncheon for the Daughters of the Utah Pioneers. There were 13 in attendence.
Before the chicken wreath was cooked.
After it was cooked.

-Chicken Bundles- These were made into a wreath instead of the bundles that the recipe calls for. The stove top stuffing and butter were added to the mixture instead of rolling them in it.

Mix together:
1 cup cooked, cubed chicken
1 can mushrooms (optional)
4 tbsp butter
1 8 oz package of cream cheese
1 tbsp green onions
1/2 cup walnuts, chopped fine (optional)
salt and pepper
-crush up 1 package of chicken flavored stove top very fine and set aside-Unroll crescent rolls (you will need 2-3 cans, depending on how many are in each can). Put 1 large tablesppon of chicken mixture on each roll and roll up, sealing edges. Melt 6 TBSP. butter. Dip the bundle in the butter and roll it in the crushed stuffing until well coated. Bake at 375 for 15-20 minutes.

GRAVY:
1 can cream of chicken soup
3/4 cup milk
1/2 cup sour cream
mix and heat until bubbly-serve over chicken bundles.


Salad: Greens, sliced pears, toasted hazel nuts, crumbled bleu cheese with a raspberry vinaigrette dressing.

Pink Lemon Cupcakes with powdered sugar dusted on them.
cupcake ingredients
2 sticks butter, softened
2 cups granulated sugar
4 large eggs
2-3/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 Tablespoons lemon zest
2 Tablespoons freshly squeezed lemon juice-
You will need confectioner’s sugar for dusting, later in the assembly

Pink Lemon frosting
4 cupc confectioners sugar
1/2 cup butter - softened
2 Tablespoons freshly squeezed lemon juice.
1 teaspoon grated lemon zest
2 Tablespoons milk
pink gel tint

Preheat the oven to 325 degrees, and prep a cupcake pan with liners. I prefer using fresh lemon juice in all my baking. The best way to get juice from a lemon is to press and roll it on a counter. Then the pulp is all mushy and you have plenty of juice. Two lemons oughta do you.In a mixing bowl, cream together the butter and sugar til light and fluffy. Add the eggs, one by one, beating after each one.In a separate bowl combine the flour, baking soda and salt.Add these dry ingredients to the butter mixture, alternating with the milk. Here’s a tip, always end with the milk. It makes for a smoother batter.Now mix in the lemon juice and lemon zest.Fill the cupcake liners TO THE TOP. This will insure that your cup runneth over, with is what you want so that you can cut off the tops!!! (You should have filled about 20 cups, only 20 if you want to have enough tops to cut off.) Bake for 20 minutes, test with a toothpick, and cool on a wire rack.While the cupcakes are cooling - make the frosting:With an electric mixer, beat sugar and butter. Add the lemon juice, and the zest until combined. Then add the milk - speed it way up until it becomes light and fluffy, then add two squeezes of the tint and mix til the color settles in.Now with the cupcakes cooled, take a serrated knife and gently cut off the fluffy tops, right at the paper. Using a small heart, or any tiny shaped cookie cutter, cut out the center of the tops. Put them aside or put them in your mouth. Dust the tops with confectioner’s sugar.