Cinnamon Roll Murder (Hannah Swensen, #15)(61)

Roll up the loaded-with-goodness chicken tender like a jelly roll. Pick it up and move it to the bottom of the cutting board.



Bring one piece of bacon on the cutting board. Pick up the piece of bacon and wrap it around the chicken roll, trying to angle it so that you cover as much of the chicken tender roll as possible.



When you’re finished rolling the bacon around the chicken roll, place it in the pan you’ve prepared with at least one end of the bacon under the chicken tender roll. (If you can get both ends under, that’s great. If you can’t, don’t worry about it.)



Repeat this process until all of the flattened chicken tenders have been rolled and covered with bacon.



Slip the pan (or pans) into a 375 degree F. preheated oven for 25 minutes. Then turn the oven up to 425 degrees F. for 5 additional minutes, or until the bacon is crisp.



Serve just the way they are, or with Champagne Mushroom Sauce to pour on top.



Champagne Mushroom Sauce:





? cup salted butter (1 stick, 4 ounces, ? pound)

1 eight-ounce container sliced fresh button mushrooms (you can also use well-drained canned mushrooms)

? cup domestic champagne (or white wine)

1 packet (.88-ounce net weight) of brown gravy mix (I used Lawry’s)





Melt the butter in a saucepan on the stove over MEDIUM heat.



Add the mushrooms and sauté lightly.



Add the champagne (or white wine) and stir well.



Sprinkle in the gravy mix. Stir the mixture until it bubbles.



Cook this mixture, stirring constantly, for one minute.



Pour the Champagne Mushroom Sauce into a gravy boat, and serve it when you serve the Piggy Chicken.



Hannah’s Note: If you don’t want to use anything alcoholic, you can use ? cup of chicken stock as an alternative.



Jo Fluke’s Note: If I’m serving this for company, I spoon on the mushroom sauce and then sprinkle on chopped parsley.





JANET’S TEXAS JALAPENO PIMENTO CHEESE

No need to preheat your oven. This recipe requires chilling, not baking.



Hannah’s 1st Note: This recipe is from Janet McLeod.





8 ounces (that’s a half pound) mild cheddar cheese, shredded

16 ounces (that’s a whole pound) sharp cheddar cheese, shredded

8-ounce package softened cream cheese (the brick kind, not the whipped kind) (I used Philadelphia Cream Cheese in the rectangular silver package.)

two 7-ounce jars of diced pimento, drained

12-ounce jar roasted red bell peppers, drained

? cup (4 Tablespoons) mayonnaise (I used Hellman’s)

2 Tablespoons ( cup) Worcestershire sauce (I used Lea & Perrins)

? cup pickled jalapeno pepper slices

basket of assorted crackers, your choice





Hannah’s 2nd Note: Janet says that a home-size food processor won’t hold all the cheeses at once, so you’ll have to process them in 3 batches.



Place one-third of the shredded mild cheddar cheese, one-third of the shredded sharp cheddar cheese, and one-third of the softened cream cheese in the bowl of a food processor equipped with the steel blade. Process the cheeses for approximately 45 seconds, or until they are the same color and consistency.



Use a rubber spatula to remove the cheese from the bowl of the food processor and store it in a bowl on the counter. The bowl you choose should have a cover and hold about 5 cups.



Process the second batch of cheeses. When you’re finished, use the rubber spatula to add it to the first batch you processed.



Process the third batch of cheese, and add it to the bowl on the counter.



Hannah’s 3rd Note: Don’t worry about washing out the food processor bowl. You’re going to process the rest of the ingredients, but it’s just fine if there’s a little cheese in the bowl.



Drain the pimentos and place them in the bowl of the food processor.



Drain the roasted red peppers and place them in the bowl of the food processor.



Add the mayonnaise and the Worcestershire sauce.



Drain the pickled jalapeno pepper slices and place them in the bowl of the food processor.



With the steel blade in place, process the ingredients with an on-and-off motion 6 to 8 times, or until everything has been chopped into small pieces.



Use the rubber spatula to scrape the final ingredients from the bowl of the food processor. Stir them into the bowl with the cheeses, and mix until they’re evenly distributed.



Cover the bowl and place it in the refrigerator for at least 3 hours. This will keep in the refrigerator for up to 24 hours, but no longer.



Serve in a pretty bowl with knives for each person to use for spreading it on crackers.



Yield: This recipe will serve at least 6 people as an appetizer, but only if Mike Kingston’s not invited. If he is, you’d better make double!



Hannah’s 4th Note: This is Mike’s favorite snack. I made it for him to take to a Winnetka County Sheriff’s Detectives meeting, and everyone raved about it.