Skeleton Ribs

Tonight I made skeleton ribs for dinner. This recipe came out of the Taste of Home recipe book from 2009. I've never done this one before & it was FABULOUS!

4 cups diced cooked chicken breast

1 1/4 cups water

1/4 cup tomato paste

2 Tablespoons paprika

2 Tablespoons lime juice

1 1/2 teaspoons of onion powder, garlic powder, basil, & oregano

1 teaspoon of salt, thyme, celery seed, pepper, & cayenne pepper (I only used 1/4 tea. cayenne)

1 bay leaf

12 oz. cream cheese, softened

1 Tablespoon grated lime peel

2 tubes of refrigerated french loaf dough

2 cups shredded monterey jack cheese

Mix chicken, water, paste, paprika, lime juice, & all the other seasonings in a saucepan. Boil & then reduce heat & simmer for 20 minutes. Discard bay leaf. Combine cream cheese & lime peel. On a large piece of foil, roll one tube of dough into a 14x10 inch rectangle. Spread with 1/2 cream cheese mixture & sprinkle with 1/2 the cheese & 1/2 the chicken mixture.

Starting with the long side & using the foil, fold into thirds. Form a loaf with a seam. Pinch edges to seal. Transfer to a baking sheet. Repeat with other loaf.

Bake at 325 degrees for 45 minutes. Remove & cut into 1 inch slices. Arrange on a serving platter to resemble ribs with a skull if desired. I let the kids make the skeleton head & limbs. They had fun being involved.