Chicken Salad (like Arby's...ssshhhh)

We had a wonderful visit with Jenna and the kids today, and she asked I post this recipe as well as the broccoli salad. It turned out super yummy! I served it on croissants that I'd stuck the ends together so they were a circle and made buns out of. Yum!

Chicken Salad

• Either a rotisserie chicken cooled and meat removed and cut down to desired size, or the packaged Tyson diced chicken, OR the canned diced chicken (by the tuna in the market). Whatever you have time or desire to use.
• Grapes, halved or quartered (we used white and red)
• Celery, finely chopped (as much or little as you want)
• Apple, finely chopped or finely shredded with a grater like I do (as much or little as you want)
• Crushed Pecans
• Mayonnaise (a good thick one like Hellman's) (Again, as much as you want.)

Mix all together, and enjoy! :) I think I'll go make a sandwich out of the leftovers now. :) Thank you, Jenna, for coming today with the kids. I hope you enjoyed yourselves as much as we enjoyed having you.

Broccoli Salad

Broccoli Salad

2 heads of broccoli, cut into bite-sized pieces (I don't use the stems, but you can.)
1 good size head of cauliflower, cut in bite-size pieces like the broccoli
1 red onion (looks purple), chopped but not super small
Bacon Bits (I use the "real bacon" ones, but you can fry and crumble your own.), 1-2 pouches as desired

Optional:
Raisins
Nuts
Sunflower Seeds
Craisins
Pretty much anything you think would taste good in it! :)

Dressing:

1 c. mayonnaise
2 Tbsp. vinegar (I use apple cider vinegar.)
1/2 c. granulated sugar

Toss veggies and optional ingredients together. Stir in dressing. Serve right away or refrigerate until the next day for even better flavor! :)

Enjoy!

Green Almond Salad

I actually got this recipe from Bethany so it is originally her recipe, and I am not sure what the exact name of the recipe is.

1/4 c. canola or very light olive oil
2 T. sugar
2 T. malt vinegar
1/4 t. salt
1/2 t. almond extract
Shake together and refrigerate overnight

6 c. torn greens
3 medium apples, sliced
1 c. thinly sliced celery
2 T. chopped green onions
Toss together. Toss with dressing right before serving.

1/3 c. toasted slivered almonds
sprinkel over salad right before serving.

Bethany made it one time with pears instead of apples, that was very good. I added craisins to mine and it gave it a nice tange.

Rhubarb or Strawberry Rhubarb Pie

Make the flour pie crust recipe for a 2 shell pie. Any that you have is fine, or use this one.

2 1/2 cup flour
1/2 tsp salt
1 cup shortening or 1/2 shortening and 1/2 butter
mix until crumbly, then add:
1/2 c water, 1 egg, and 1 Tbls. vinegar (that are mixed together)

Mix this carefully, just until moist. Do not stir or it will be tough.

Filling recipe:
Custard: 1 1/2 cup sugar, 4 Tbsp. flour, 3 large eggs.
Beat this together and add 3 cups of the cut up fruit - rhubarb alone or with strawberries.

Bake between fresh pie crust 375 for 45-50 minutes.

Brazilian Lemonade

Hey everyone,
Here is a recipe for the best lemonade ever. The original recipe calls for:
6 c. water
1 c. sugar
4 limes
6 Tbs. sweetened condensed milk
Ice cubes

You wash the limes, cut off the ends and then cut them into eighthes. Mix sugar and water together, place half the limes and half the sugar water into a blender and pulse about 4-5 times, then you strain that into a pitcher, repeat with the remaining limes and sugar water. Add the sweetened condensed milk and then adjust acourding to your own tastes. Add ice cubes.

I don't have a blender so I squeezed the juice from 6 limes and 3 lemons, and zested the peel from 2 limes and 1 lemon into the sugar water, let it sit a little while to let the peels give off some flavor, then I strained it and added the milk. It turned out great. I used more citrius then the recipe called for and I like how it tastes but if you do use the blender, the recipes says that you get more of the oils from the limes, not just the juice so you might not need extra.

Anyway I hope you all enjoy this.

Lemon-Poppy Seed Muffins

Hi all! Over the past few weeks I have tried a few new muffin recipes, most of them from the Williams-Sonoma web site. I grew up with a few of their cookbooks-oh the goodness! Anyway, since these recipes are free, life is that much better!

Lemon-Poppy Seed Muffins

8 Tablespoons butter, at room temperature

2/3 cups sugar

2 eggs, separated

1 1/3 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 Tablespoons poppy seeds

Grated zest of 2 lemons

1/4 teaspoon salt

1/2 cup buttermilk

2 Tablespoons strained fresh lemons

1 teaspoon vanilla

Preheat oven at 350 F. Grease 10 muffins cup, filling the unused with water to prevent warping.

In a bowl, using an electric mixer on medium speed, beat together the butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition until well blended.

In another bowl stir together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt. Using the mixer on low speed, add the flour mixture to the butter mixture in 2 additions, alternating with the buttermilk, then add the lemon juice and vanilla. Beat just until smooth.

In a large bowl, using a mixer with spotlessly clean whisks, beat the egg whites until they form soft peaks. Using a large silicone spatula, gently fold the egg whites into batter until blended.

Spoon into muffin tins. Bake 20-25 minutes till springy and toothpick inserted comes out clean.

Transfer to a cooling rack. Serve warm, or, cool completely and serve with lemon curd! So yummy!

I don't have time to type the recipe out today, but wanted to share this link with you, for Rachel Ray's BLT Bowtie Salad. I saw it one day a couple of weeks ago and just remembered it today. I'll be trying it soon! Here's the link: http://www.rachaelrayshow.com/food/recipes/blt-bowties/ I'm sure there's a bunch of other good recipes there as well. :-) Love you all - Mom