Fried Chicken Salad, Salad

Bought too much fried chicken and don't know what to do with it?  You're gonna love this fantastic, easy fried chicken salad, salad...in fact, my daughter said she ate tons of this scrumptious salad when I made it!  So, you'll probably want to buy some fried chicken just to make it...it's that great!

                             Hey, Don't Throw That Fried Chicken Out...

                              When You Can Make This Delectable Salad!

Chocolate Bliss Bites ~ Easy, Healthy and Scrumptious!

Who ever knew such healthy little bites as these could be so addictive!  Everyone in the family loved them, and I plan on keeping them around to satisfy that chocolate craving whenever it hits (which is often)!

As these chocolate bliss bites are super easy to make with minimal ingredients, you and the kids can have a fun little project together and enjoy something sweet without guilt!

                                                 So Addictive...

                                    You'd Never Guess They're Healthy!

Butternut Squash Pancakes with Whole Wheat and Toasted Pecans ~ Plus Creamy Butternut Squash Soup!

Did you receive a holiday gift of Williams-Sonoma's highly prized butternut squash puree?  Well, I was a fortunate recipient of this organic, savory puree from my daughter's very thoughtful mother-in-law! You know if someone gives me a food product, I'm probably going to develop a recipe for a post.  Although I'm sure the savory soup recipe on the jar is delicious, I wanted to try something different.  When I ran a couple of thoughts by my daughter, she immediately zeroed in on the idea of pancakes!  For the leftover puree, I developed a sublime, comforting and simple creamy soup.

These hearty pancakes are a great way to begin the New Year...enjoy with maple syrup and toasted pecans for a glorious New Year Eve's supper or New Year's Day brunch! 

                                             Sure to Guarantee...

                                        A Very Gratifying New Year!                           


Serves 5-6  (makes approx. 16/ea. 4 1/2" pancakes)

Ingredients

• 2 c. sifted all-purpose flour
• 1 c. sifted whole-wheat flour
• 3 TB light brown sugar
• 1 TB baking powder
• 1 tsp. baking soda
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/8th tsp. ground mace
• 1/2 tsp. salt
• 1 1/2 c. whole or 2 percent milk
• 1 c. butternut squash puree (I used Williams-Sonoma Butternut Squash Puree, which is a savory version w/the addition of cinnamon, nutmeg and brown sugar, available in a 2 lb. jar.)
• 2 large eggs, slightly beaten
• 2 TB vegetable oil (I used canola oil)
• 2 TB apple cider vinegar 
• vegetable shortening for the griddle

Suggested Toppings

• Butter
• Maple syrup
• Toasted, coarsely chopped pecans (allow approx. 2 TB/serving or 2 c. for the full recipe of pancakes)

Directions

1. In a large bowl, sift together all the dry ingredients and set aside.
2. In a medium bowl, whisk together the milk, squash puree, eggs, vegetable oil and vinegar.
3. Make a well in the center of the dry ingredients and add the wet ingredients.  Stir just until combined.
4. Heat a skillet or electric griddle to medium low or 375º, or until a droplet of water skitters around the pan.
5. Lightly grease the skillet or griddle with the shortening.
6. Using a large scooped spoon, measuring cup or pitcher, pour about 1/4 c. of batter for each pancake onto the hot pan...don't crowd the pancakes.
7. Cook until the cakes are puffy, full of bubbles and the edges are cooked.  Turn once and cook until the other side is done or golden brown.  You can keep the pancakes warm in a preheated 250º oven as you cook:  Place in a single layer on an ungreased cookie sheet, cover lightly w/foil and transfer to the warm oven.*
8. For the toasted pecans: Just toast in a frying pan over medium high heat, stirring frequently until they smell fragrant and become lightly browned.
 

*Tip
You can freeze the pancakes for up to six weeks:  Place in an air-tight freezer bag with pieces of wax paper between the pancakes...then place in another freezer bag.  Reheat in the microwave by stacking up to 3 frozen pancakes at a time on a microwavable plate and heat on high about 20 seconds per pancake...being careful not to create tough pancakes by overcooking.

Add a nice dollop of butter to your stack with a generous amount of maple syrup and toss on some toasted pecans for an extra special treat! You'll enjoy a healthy and delicious start to the New Year with these delightful and comforting pancakes for breakfast, brunch, lunch or supper!

Creamy Butternut Squash Soup

For each cup of Williams-Sonoma Butternut Squash Puree, whisk in 1/3 c. half and half and 1/8th tsp. freshly ground black pepper.  Heat the soup to a simmer in a saucepot on medium low heat, reduce heat to low and cook just until hot.  This puree is well seasoned and spiced; so if you use another butternut squash puree, you might want to add a little more spice and/or seasoning to taste... the spices used in the pancakes are a good guideline, along with salt, if necessary, in addition to the black pepper.


Here's to a healthy, prosperous and Happy New Year!


Printable Recipe

Festive Caramel and Dark Chocolate Coated Apples Dipped In Honey Roasted Peanuts (Or Not)

After receiving a gift of some gorgeous honeycrisp apples from Harry and David recently, I stopped to think about how I could use them in a simple recipe.  Then I remembered that I'd always wanted to make some gourmet candy-dipped apples!

These apples would make a great project with age-appropriate children. They'd also make wonderful gifts for teachers, friends, neighbors, co-workers or as stocking stuffers.  

I really liked using the caramel bits...no unwrapping to do!  Since the caramel and chocolate set quickly, you'll want to get well organized before you start.  The impressive presentation of this little project is so deceptive, as these apples are actually very easy to make and wrap...you'll love them!

                                                     So Tempting...

                                      Hope They Make It To Packaging!

Approximately 3-4 large or 5 medium apples

Ingredients

• About 3-4 large or 5 medium fresh apples (I used honeycrisp apples...red delicious would be good also.)
• Fruit Fresh produce protector (a powder typically used for canning and made by Ball) or lemon juice
• 1/ea. 11 oz. bag caramel bits
• 2 TB water
• 2 TB vegetable shortening (I used butter-flavored shortening.)
• 1/ea. 10 oz. bag dark chocolate morsels
• 1 c. coarsely chopped honey roasted peanuts (Let your food processor chop the nuts!  Chopped toasted slivered almonds or chopped toasted pecans would be good also.)

Supplies

• Wax paper
• Butter-flavored cooking spray
• 6" Cookie Sticks (Wilton has a package of 20/ea. white sticks.)
• 3 3/8" round cardboard discs (Wilton includes these silver-covered boards in their 8/set Favor Kit...or you can cut your own from cardboard and cover with foil if you like.)
• Approx. 21"x27" sheet of craft cello wrap for each apple (I cut from a roll of cello wrap.)
• Silver or gold twist bag ties for securing wrap around apples (I just used the short strips of ribbon included in the Wilton Favor Kit.)
• 22" strips of 1/4" wide florist or satin decorative ribbon (I used two/ea. strips of this ribbon per apple.)

Directions

Coating The Apples

1. Line a baking pan with wax paper and spray with the cooking spray.  Set aside.
2. Place the chopped peanuts into a small bowl and set aside.
3. Clean the apples and remove the stems and bottoms, along with any bad spots...sprinkle these areas with the Fruit Fresh or lemon juice.
4. Insert the cookie sticks about 2" into the stem areas of the apples, twisting and pushing as necessary...taking care not to push too far.  (You might want to cover part of the sticks with foil or a piece of paper towel as you coat the apples in order to keep the stems clean.)
5. Pour the caramel bits into a medium-small saucepan.  Add the water and stir constantly over medium-low heat until the bits are completely melted--about 3 minutes.
6. One at a time, set the apples into the melted caramel and spoon the caramel over the apples, leaving about an inch of each apple exposed around the sticks.  Allow the excess caramel to drip off the apples.  Scrape the bottom of the apples and place into the prepared baking pan, keeping the apples separated.  (If the caramel sets up before you finish coating the apples, simply add a tiny bit more of water and reheat over medium-low heat.)  Refrigerate the apples for about 1 hour, then remove from the refrigerator and set aside.
7. Line another baking pan with wax paper and spray with the cooking spray. Set aside.
8. Melt the chocolate morsels with the shortening in a medium-small saucepan over the lowest heat possible.  When the morsels begin to melt, remove from the heat and stir.  Return to the heat a few seconds at a time, stirring just until the morsels are melted.  Once the morsels are completely melted, immediately remove from the heat.
9. Liberally coat the apples with the chocolate in the same manner as with the caramel.  (Work quickly with the chocolate and try to avoid reheating it, as it tends to overcook.  If you have to melt the chocolate a little more, do it very quickly over the lowest possible heat and stir constantly.)
10. Immediately, while the chocolate is still warm, coat the apples with the chopped peanuts:  One at a time, hold the apples horizontally over the bowl of peanuts; and, while turning the apples, spoon the nuts over them, leaving about an inch of the chocolate coating exposed at the top of each apple.  Place the apples into the new wax paper-lined baking pan and refrigerate for about 1/2 hour or until well set. 
    

                                                Happy Holidays!                   
              

                                                From Me To You!

Packaging The Apples

For each apple:  Center a cardboard disc on a piece of the craft cello wrap.  (I left the silver side of the disc down.)  Bring the wrap up over the apple, covering all exposed sides of the apple and secure with a twist tie or short strip of ribbon.  Tie one strip of the decorative ribbon around the secured area and tie another decorative strip of ribbon over that.  Fan the cello wrap a little at the top of the apple.  Keep the apples in the refrigerator for up to one week.

                                                       Ta-Da...                                     
                                            

                                    Your Very Own Hand Creation!


Printable Recipe

Sweet Potato Casserole with Crunchy Nut Topping

I get calls this time every year for this fabulous recipe!  I tweaked it from a recipe I got years ago in catering school, and it makes a great take-along dish.

Just for the sake of being more "technically correct," I changed the name to Sweet Potato Casserole instead of Sweet Potato Souffle, as it was originally called.  It must be a "Southern thing":  the term "souffle" was often loosely used in school. 

                                                So Here We Are...

                                     Just In Time For Thanksgiving!

Freezes well - Thaw before adding the topping and cooking.

Serves 6-8

The Filling: 

• 2 c. mashed, cooked sweet potatoes*
• 3/4 stick (6 TB) salted butter
• 1 c. sugar
• 1/2 c. canned evaporated milk
• 2 large eggs
• 1 tsp. vanilla
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/8 tsp. mace
• 1/4 tsp. salt
• Butter-flavored non-stick cooking spray (for the pan)

*Use about 1 and 3/4 lbs. sweet potatoes: wash and boil or bake whole, with the skin on, until fork tender; place in a bowl of cold water for about a minute, peel and mash - or use a 40 oz. can of yams in syrup (drain well).  I've used either, but my daughter and I have found the canned yams work equally as well as the fresh sweet potatoes.


In a heavy-duty mixer, combine the potatoes with the butter.  Add all the other ingredients and mix well.  Spray a shallow, approximate 9 x 1 1/2 (nine by one and one-half) inches round oven-to-table cookware dish with a butter- flavored cooking spray.  Spoon the mixture into the dish.

The Topping:

You can make a day or two ahead and keep in a container in the pantry, if you like.

• 3/4  c. crushed*  frosted corn flakes - about 1 1/2  (one and one-half ) cups whole flakes 
• 1/2 c. light brown sugar (firmly packed)
• 1/2 stick (4 TB) salted butter, melted
• 1/2 c. coarsely chopped pecans or walnuts 

*Tip:  Crush the corn flakes (not too fine) in the blender, or between two sheets of wax paper with a rolling pin.

Preheat the oven to 350º.
Combine with a fork the corn flakes, sugar and melted butter. Add the nuts and mix well. (My daughter and I traditionally sneak a couple of tablespoons to nibble - the cook's reward - yummy!)  Sprinkle the corn flake topping over the sweet potato mixture and bake for about 25 minutes, or until the topping is golden brown. Gobble Gobble!


What's That Got to do with This?

A sign of the times, or time?
While getting dressed one morning recently, I was "half" watching a rerun of an old "Lassie" TV show from the 1954 series.  "Gramps," played marvelously by George Cleveland, was sitting at the dining room table with his hand to his head, pondering (another) Lassie/Jeff dilemma. I thought he was on his cell phone, until I saw him get up to use the old wall crank phone!  That made me wake up!  

I hope you and yours enjoy a "Norman Rockwell" Thanksgiving like one you know "Gramps," Jeff and his mother, Ellen, would have had!

Chewy, Crunchy Oatmeal Cookies with Dark Chocolate, Cherries and Toasted Almonds

Say you're my everything and I plan to keep you around a while with these delicious and healthy oatmeal cookies!  Loaded with cherries, almonds and dark chocolate, they'll devour every morsel of these thick, chewy and crunchy delights!  Surprise them with a couple for breakfast in bed on Valentine's...they'll feel so pampered!

                                         Dessert For Breakfast!
                                 

                              
                                    Better Than a Five-Star Hotel!

Approx. 32 large cookies

Ingredients

• 1 c. packed light-brown sugar
• 1/2 c. granulated white sugar
• 3/4 c. butter, cut into large chunks
• 1/4 c. water
• 1 egg, room temperature
• 1 tsp. pure vanilla extract
• 3 c. old fashioned rolled oats
• 1 c. unsifted all-purposed flour 
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 c. unsalted, dry-toasted, slivered almonds (available at Trader Joe's in an 8 oz. pkg.), coarsely chopped
• 1 c. tart, dried cherries--broke apart with your fingers (can substitute dried cranberries)
• 10 oz. bag dark chocolate morsels (1 c. for batter and remainder for drizzle)

Directions

1. Preheat oven to 350º.
2. Line a couple of cookie sheets with parchment paper.
3. Beat the sugars and butter well and scrape the bowl.
4. Add the water, egg and vanilla and mix well; scrape the bowl again.
5. In a separate bowl, using a whisk or fork, combine well the oats, flour, baking soda, salt and spices.
6. Add the almonds, cherries and 1 c. of the chocolate morsels to the dry mixture and stir well with a wooden spoon or spatula.
7. Incorporate well the dry mixture with the fruit, nuts and chocolate into the wet mixture...you can use your electric mixer on a low speed. 
8. Using an ice cream scoop, drop the batter onto the parchment-lined cookie sheets, about two inches apart each scoop.
9. Bake approximately 16-18 minutes or until light-golden brown.
10. Let stand on the pans about one minute.  Carefully slide the whole sheets of parchment paper with the cookies onto racks to cool.  Once cooled, carefully place the paper with the cookies back onto the cookie sheets.
11. Melt the remaining chocolate morsels in a microwave-safe bowl for about 45 seconds on medium-high (70%) power.  Stir well.  If not completely melted, return the chocolate to the microwave for another 10 to 15 seconds and stir well again.  Working quickly, use a whisk to drizzle the melted chocolate onto the cookies.  
12. To set the chocolate, freeze the cookies on the cookie sheets for about 15 minutes or refrigerate them for about 30-45 minutes.  Store in an air-tight container.

Share your love on Valentine's with these scrumptious cookies, and you'll get lots of hugs and kisses for sure!  Enjoy!

 P. S.
                                           You're My Everything...

                                                  Forever!

Printable Recipe

Simply Nuts for Roasted Corn Salad

I decided I'd like to try to emulate this crunchy and nutty roasted corn salad when I fell in love with it at Fresh To Order Restaurant.  When I made it the first time, I tried to keep it extra simple by using canned corn kernels...wasn't quite what I wanted.  So, I roasted some corn on the cob in the oven (see my super-easy recipe below) and was much happier with the results!  In addition, I decided the taste and color were better preserved by not tossing the salad with dressing or oil. (The little bit of oil applied to the corn before roasting is just enough oil for the salad.)  Also, keeping the onions and seasonings to a minimum emphasized the flavor of the roasted corn.

I know you'll find this salad absolutely delicious as I did!  Because it's so filling, you really don't need very much as a side dish.  The generous serving of nuts makes it wonderful and unusual (you could omit them if necessary).
 
                                          So Crunchy and Satisfying...

 

              

                              You'll Go Nuts for This Roasted Corn Salad!

Serves 4 to 6

Ingredients

• 2 c. kernels from roasted corn on the cob (about 3 ea. fresh corn cobs)*
• 3/4 c. long strips of coarsely grated carrot (I used prepackaged)
• 1/4 c. chopped sweet red bell pepper
• 1/2 TB chopped red onion
• 1 TB (tops only!) chopped green onion
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1/2 c. canned, salted mixed nuts (reserve and add right before serving)

*The Oven-Roasted Corn on the Cob

Preheat oven to 375º.  Shuck and clean the corn on the cob (three each for this recipe). Apply a little olive oil to a paper towel and rub on each corn cob (I got this idea from my son-in-law!).  Place the corn cobs on a foil-lined baking pan with shallow sides.  Roast the corn on the middle rack in the oven about 35 minutes or until the corn is a light-golden brown.  (Flip the corn over halfway through roasting time to assure browning on both sides.)

Directions

Cut the corn from the cobs and mix with all the other ingredients, except the nuts.  (You can refrigerate this salad about a day ahead without the nuts.) Toss the nuts into the salad right before serving.  Enjoy every crunchy bite!

Printable Recipe

What's That Got to do with This?

Well, this sweet girl (and her brother) have been keeping me busy lately...not as busy as her parents, of course!  This photo was taken at two weeks.  My precious granddaughter is now almost seven weeks old. As you can see, she's very prissy.  She was 5 lbs., 13 oz. at birth; and now at almost seven weeks old, she weighs about 10 lbs!  This girl didn't waste any time putting on the weight!

                              She may be a redhead like...guess who?

 I know you love to eat darling, but you may have to wait a while for that corn salad!

Your Cheatin' Cookie-Covered Cookies

Impress your loved ones with this incredibly easy to make cookie for Valentine's. Also, it would be great fun to bake these with the kids!

                                It's What's Inside That Counts!

This rich cookie has a delightful surprise of another cookie tucked inside!

(As adapted from a recipe by Paula Dean as seen on the Food Network)

Approx. 10+ Extra Large Cookies

Ingredients

• One 16.5 oz. roll refrigerated sugar cookie dough
• Dark chocolate-coated sponge cookie with raspberry fruit filling (or similar small pre-packaged cookie)*
• 1 egg, slightly beaten
• Approx. 1/4 c. sliced almonds (or chopped nuts)

Directions

1. Preheat oven to 350º.
2. Slice cookie dough into approx. 1/4" slices.
3. For the first layer, on a cookie pan lined with parchment paper, place slices of cookie dough approx. 4" apart.  (The cookies will spread quite a bit).
4. For the second layer, place the chocolate-coated raspberry cookie on top of the first layer of sliced cookie dough; and for the third layer, cover the raspberry cookie with another slice of cookie dough.
5. Brush the top layer of dough with the slightly beaten egg.
6. Sprinkle the top of each cookie with the sliced almonds (or chopped nuts).
7. Bake approximately 16+ minutes or until the edges are golden brown.  Watch closely! Enjoy sharing the love and have a Happy Valentine's!

*I found this cookie at my "gourmet grocery", Aldi.

Printable Recipe

                                 This is What Love is All About!

              On February 13th, 2011, Happy 2nd Birthday Grandson!

 

Baking Cookies