
Not to be confused with chicken croquet where you hit chicken balls through a wicket, these chicken croquettes are easy to make a double delicious. (Okay, don't tell me you've never played chicken croquet! You know, you dress in all white and get your mallet and swing away.)
Look at me in my backyard with my favorite pooch having the time of my life. Puppy is just waiting to chomp on the chicken croquet. I realize I'm out of the dress code with my peachy culottes but they looked so stylish with my wedgie heels designed to give me extra lift while I play. And speaking of extra lift....oh well, I guess I won't go there.

Chicken Croquettes
3 tablespoons butter
5 tablespoons all-purpose flour
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon celery salt
dash red pepper
2 cups cooked, finely chopped chicken
1 egg, beaten
3/4 cup toasted bread crumbs
oil
Melt butter in medium saucepan; stir in flour. Add broth and stir until mixture thickens. Add salt, pepper, celery salt, and red pepper. Add chicken; chill several hours. Shape into balls. Dip into egg, then bread crumbs. Heat oil to 365-375 degrees. Fry chicken until brown. Drain on paper towels. Makes about 24.
Step 1: Melt the butter and stir in the flour.

Step 2: Add the chicken broth and stir until thick.

Step 3: Add the seasonings.

Step 4: Add the chicken and mix it all together; chill.

Step 5: Scoop out the chicken and place the balls in the egg and then the bread crumbs.


Step 6: Fry in hot oil. I use vegetable oil which is basically soy bean oil.

Don't crowd the pan. If the oil stays good and hot (365 - 375 degrees) the chicken will come out crispier and absorb less oil. Brown on all sides and then drain on paper towels.

Step 7: Enjoy! The outside will stay crispy and the inside is warm and creamy. Really good!
















When true simplicity is gained
To bow and to bend we shan't be ashamed,
To turn, turn will be our delight,
'Till by turning, turning we come round right.
Step 1: Cream together the butter and sugars. 
My sugar is a bit lumpy. 
Step 2: Add the peanut butter and then the egg next. The moisture from the egg helped reduce my lumps. Then, add the flour, salt, and soda to make a soft cookie dough.
Step 3: Use a scoop to place the balls of dough on a greased cookie sheet.
Step 4: Criss cross with fork dipped in sugar.
Step 5: Bake at 350 degrees for 10 minutes. These don't look all that special in the photo but I have to tell you they are really good. They are lighter than most peanut butter cookies I've tried. The generous amount of sugar in this recipe makes them chewy and not as dense as traditional peanut butter cookies. This is truly my favorite peanut butter cookie recipe. Hope you enjoy it, too.









































