Bunco Night!

I recently joined a bunco group that gets together once a month for a good ole game of bunco.  Being  new to the area, I have really enjoyed the opportunity to meet a group ladies that are full of conversation and love sharing a bottle(s) of wine. Last night was only our 2nd meeting and I was the hostess.  Everyone brings a bottle of wine and $5 to play and the hostess serves dinner.  Last night, I served Caesar Chicken Salad Squares with a side salad and roasted asparagus.  For dessert, we had strawberry freeze pie (recipes below).  The meal was delicious and well we never actually got around to playing bunco.  We were missing several members due to sickness and just bad timing so we decided to have a business meeting instead, although we didn't really discuss anything related to bunco.  I don't think there were any complaints though, we had a good meal, shared great company, and all got to go home with our $5.  Anyways, I'll get to the good part and share the recipes now.

Caesar Chicken Salad Squares
2 c. cubed or shredded cooked chicken breasts
1/2 c. shredded mozzarella cheese
1 tbsp. grated Parmesan cheese
1 tbsp. cooked and chopped bacon (I usually cook 2-3 pieces)
2 tbsp. Caesar dressing
1 tbsp. mayo
1 clove garlic, finely chopped
1 tsp. lemon juice

Crust:
1 can crescent rolls

Preheat oven to 375.  In a medium bowl, mix all the filling ingredients until well blended.  Unroll the crescent rolls and seperate into 4 rectangles.  Place on ungreased cookie sheet and press preforations to seal.  Spoon about 1/2 cup chicken mixture onto centor of each rectangle.  With knife, cut each corner of each rectangle from edge to within 1/2 inch of filling.  Bring the 8 points of each rectangle up over filling; firmly pinch to seal, forming a square. Bake 16-21 minutes or until deep golden brown. 

This recipe can easily be doubled or tripled.  Since I was cooking in a limited amount of time, I made the filling the night before that way all I had to do was fill the crescent rolls and bake.  If you make the filling ahead of time, you probably want to add a little more mayo and Caesar dressing to the mix before you spoon it into rolls.  I like to serve with a side salad of Romaine lettuce and mozzarella cheese.

Strawberry Freeze Pie
12 Chips Ahoy cookies
1 pkg. cream cheese, softened
1/2 c. sugar
1 can frozen berry juice concentrate ( I like Bacardi strawberry daquiri mix)
1 c. crushed stawberries
1 tub Cool Whip

Place cookies on the bottom of a 9 in. springform pan forming a crust.  Beat cream cheese and sugar together in a large bowl until smooth and creamy.  Gradually add the juice concentrate, beating well after each addition.  Stir in the strawberries.  Gradually fold in Cool Whip until well blended.  Pour mixture over cookies and place in freezer for at least 8 hours.  When ready to serve, remove from freezer and place in refrigeratore for at least 15 minutes to soften. 

I found this recipe several years ago when I was browsing through an issue of Cooking Light at Ben's parents house.  It quickly became one of my favorite summer desserts and I look forward to strawberry season every year so I can make this yummy pie.  And, it came from Cooking Light magazine so it has to be somewhat heatlhy right?

Happy Friday!