With a layer of fried eggplant as the foundation piled with fresh parmesan and mozzarella cheeses, shredded roasted chicken , more cheese, slices of tomatoes and again more cheese on top with italian spices and baking for 30 minutes makes you crave seconds!
This is the original recipe but I've made some changes. I did not use chocolate for dipping; I used cinnamon, vanilla and sugar coating, plus I give CHURROS a different shape.
INGREDIENTS: 3 cups chopped cooked chicken breast, 1/2 cup diced dill pickle, 1/2 cup diced cucumber, 1/2 cup each diced red, green and yellow bell pepper, 1 1/2 cups mayonnaise, 1/2 cup fresh chopped parsley, salt and pepper to taste;
Mix all the ingredients and refrigerate until serving time on crackers or toast.
Combine the buttermilk, coffee, and vanilla and set aside.
Beat the butter and sugar until fluffy and creamed. Add the eggs one at a time, beating well after each.
Add the flour and milk mixtures in alternating batches, beginning and ending with the flour. Combine cream cheese, powder sugar and vanilla extract; mix until smooth and set aside.
Spoon batter into prepared muffin pan 1/2 way; top with 1 tsp. cream cheese mixture; add 1 maraschino cherry and press gently. Bake for 18 - 20 minutes.
Cool completely.
Dust with powder sugar or top with whipped cream and seasonal fresh fruit(optional)