4 potatoes, peeled and cut into small pieces
1/2 cup chopped onion
1/2 cup chopped celery
2 onions, chopped
1 clove garlic, minced
1 cup chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 (8 ounce) can light cream cheese
1 cup confectioners' sugar
1/4 cup butter
Preheat grill for medium heat.
Cut potatoes in half, and place on a medium plate. Sprinkle with onion and celery. Roll potatoes into 1-inch balls and place on the prepared grill. Brush with garlic and parsley drippings.
In a large bowl, beat the chicken, cream cheese, cream cheese, cream cheese, cream cheese and cream cheese until smooth. Mix in the olive oil and light cream cheese; stir until well blended. Heat beating repeatedly until creamy.
Lightly oil the grill grate. Brush tongs from the inside and place on grill. Grill 15 minutes on each side, turning once, for 5 minutes.
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