Chicken Salad


Chicken Mixture:

2 cups cooked chicken, cubed

1 can (13 oz.) pineapple tidbits, drained and saved

1½ cups cooked rice

½ cup chopped celery

1 cup red grapes, cut in half

½ cup cashew pieces (just before serving)



1 cup mayonnaise

½ tsp. curry powder

½ tsp. salt

Dash of pepper

1 Tbsp. lemon juice

3 tsp. sugar

1 tsp. grated onion



Cook chicken and cut into ½-ch chunks. Separate juice from pineapple and use juice as part of water to cook rice.


Combined chicken, pineapple, rice, celery, grapes, and cashews together. Mix together the dressing ingredients, and then add it to the chicken mixture. Chill for 2 hours. Serve on croissant rolls or on a bed of lettuce. Makes about 7 cups.


via Leslie Tanner


Slow Cooker Stuffed Pepper Soup

1 pound lean ground beef
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes with garlic and onions
3 cups beef broth
1 cup cooked rice
1 yellow onion, finely chopped
1 green bell pepper, seeds removed, chopped
1 red bell pepper, seeds removed, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
Kosher salt and freshly ground pepper, to taste

Brown beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside.
Return skillet to heat and sauté onions until softened and translucent. Season with salt and pepper.
Place beef and onions in slow cooker, then add in tomato sauce, diced tomatoes, beef broth, rice and bell peppers.
Season with oregano and basil and add in bay leaf.
Cover slow cooker and cook on high for 3 hours or on low for 6-8.
Taste and adjust seasoning, if necessary, then ladle into serving bowls and serve hot.

via Just Cook Well


Pumpkin Spice French Toast


3/4 cup half and half

4 eggs

½ tsp. pumpkin pie spice

1/3 cup pumpkin puree

1 Tbsp. vanilla

2 Tbsp. sugar

Sliced brioche bread



In a shallow bowl, whisk the eggs and then add the other ingredients and whish together. Dip slices of bread into the mixture and place on a buttered griddle. Cook for 3-4 minutes on each side. Serve with maple syrup, chopped pecans, and maple flavored whipped cream.


Homemade Roasted Tomato Basil Soup


  • For the roasted tomatoes
  • 3 pounds roma or plum tomatoes, cut in half
  • 8 cloves garlic, peeled
  • 3 tablespoons olive oil
  • Freshly ground salt and pepper
  • For the caramelized onions:
  • ½ tablespoon olive oil
  • 2 yellow onions, thinly sliced
  • Additions to the soup:
  • ½ cup packed basil leaves
  • ½ teaspoon dried oregano
  • 1-2 cups water or vegetarian broth, depending on how thick you want the soup
  • Freshly ground salt and pepper, to taste
  • Optional add ins:
  • Light/Regular coconut milk for a creamy vegan soup
  • Whole dairy milk/heavy cream for a creamy texture
  • Parmesan cheese, for a tangy, flavor enhancing flavor
  • A tablespoon or two of butter, for richer flavor  


  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
  2. While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
  3. Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.
  4. After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.
via ambitious kitchen


Homemade Taco Seasoning



¼ cup sweet paprika

2 Tbsp. chili powder

2 Tbsp. dried oregano

1 Tbsp. cornstarch

1 Tbsp. kosher salt

1 Tbsp. ground cumin

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 tsp. granulated sugar

1 tsp. ground coriander

1 tsp. freshly ground black pepper



Measure out the spices into a medium bowl. Whisk the spices together, breaking up any clumps.


If not using the spice mix immediately, transfer to an airtight container for long term storage at cool room temperature up to 6 months.


Three tablespoons of taco season (= 1 packet) will season 1 pound of ground beef or chicken.


via The Kitchen/Meghan Splawn


Homemad Chocolate Croissants (Pain Au Chocolate)


via Tasty


  • 4 cups flour
  • ½ cup water
  • ½ cup milk
  • ¼ cup sugar
  • 2 teaspoons salt
  • 1 packet instant dry yeast
  • 3 tablespoons unsalted butter, softened
  • 1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) thick slices
  • 1 egg, beaten
  • 2 bars sweetened chocolate bar


  1. In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
  2. Once the dough starts to clump, turn it out onto a clean counter.
  3. Lightly knead the dough and form it into a ball, making sure not to over-knead it.
  4. Cover the dough with plastic wrap and refrigerate for one hour.
  5. Slice the cold butter in thirds and place it onto a sheet of parchment paper..
  6. Place another piece of parchment on top of the butter, and beat it with a rolling pin.
  7. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
  8. Transfer the butter layer to the refrigerator.
  9. To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
  10. Roll out each corner and form a 10-inch (25 cm) square.
  11. Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
  12. Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
  13. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
  14. Roll out the dough on a floured surface until it’s 8x24 inches (20x61 cm).
  15. Fold the top half down to the middle, and brush off any excess flour.
  16. Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
  17. Cover and refrigerate for one hour.
  18. Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
  19. After the final turn, cover the dough with plastic wrap and refrigerate overnight.
  20. To form the croissants, cut the dough in half. Place one half in the refrigerator.
  21. Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
  22. With a knife, trim the edges of the dough.
  23. Cut the dough into 4 rectangles.
  24. Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
  25. Place the croissants on a baking sheet, seam side down.
  26. Repeat with the other half of the dough.
  27. Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
  28. Place the croissants in a warm place to rise for 1-2 hours.
  29. Preheat oven to 400°F (200°C).
  30. Once the croissants have proofed, brush them with one more layer of egg wash.
  31. Bake for 15 minutes or until golden brown and cooked through. Serve warm.
  32. Enjoy 8 servings!


Zucchini Oatmeal Muffins



2-1/2 cups all-purpose flour*

1 Tbsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1-1/2 cup sugar

1/2 cup quick-cooking oats**

4 large eggs, lightly beaten

3/4 cup canola oil

1-1/2 cup shredded, peeled zucchini

1/2 cup raisins or chopped dates

1/2 cup chopped pecans (optional


In a bowl, whisk together flour, baking powder, salt, cinnamon, sugar, and oats. Whisk the eggs and oil together and then add to dry ingredients just until moist. Fold in zucchini, raisins, and pecans. 

Spoon into greased or paper-lined muffins cups .

Bake at 400°F for 20-25 minutes. Cool for 5 minutes before removing to wire racks. Makes 18-20. 


* Can also use 1 cup whole wheat flour and 1/2 cup white

•• Can also add 1-2 Tbsp. flax meal


Baked Corn on the Cob

Never boil corn again!

Instead, throw it in the oven, husk and al,l at 350°F for 25-30 Minutes.

That's it!

The husk will trap in the moisture leaving you with juicy tender corn.

The husk and silk will peel away easily once it is cooked.
Cut off the large end and it slides right out with no silk.

Bonus: keeps more of the nutrients in the corn.

Who knew?!


Creamy Summer Cucumbers

1-1/2 cups mayonnaise or Miracle Whip
1 cup white vinegar
3/4 cup sugar
2-3 cucumbers,  peeled and sliced
1 small onion, sliced thin, white or red

Whisk together mayonnaise, vinegar, and sugar. Pour over the cucumbers and onions, making sure to  coat the vegetable well. Refrigerate overnight for best taste.


Best Blueberry Cobbler Recipe

5 cups blueberries, fresh or frozen
1 lemon, juiced
6 Tbsp. butter, melted
1 cup milk
1 1/2 cups sugar
1/2 tsp. salt
2 tsp. baking powder
2 cups flour
1/2 tsp. vanilla extract
1 cup sugar
2 Tbsp. cornstarch
2 cups boiling water

Preheat oven to 375°F.

in a 9x13 pan, spray with cooking spray. On the bottom, lay the blueberries and the juice of one lemon.

In a medium bowl, mix together the melted butter, milk,  1 1/2 cups sugar, salt baking powder, flour, and vanilla. Pour over the fruit.

In the same bowl, add the remaining 1 cup of sugar and 2 Tbsp. cornstarch. Mix togerther and sprinkle on top of the cobbler mixture.

Over the entire cobbler pour 2 cups of boiling water.

 Bake for 1 hour. Serve warm with vanilla icecream or fresh whipped cream. 

via ReluctantEntertainer


Corny Cranberry Cupcakes

1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. kosher salt
6 Tbps. heavy cream at room temperature
1 cup corn kernels, thawed if frozen
6 Tbsp. sour cream, at room temperature
1/2 cup unsalted butter at room temperature
1/4 cup refined coconut oil. soft but not melted
1 cup granulated sugar
2 laarge eggs, at room temperature
1 1/2 tsp. vanilla bean paste or exract

Buttercream Frosting:
1/4 cup cranberry sauce
1/2 cup unsalted butter, at room temperature
1/2 cup cream cheese, at room temperature
3 cups powdered sugar
Pinch of kosher salt
1 1/2 tsp. vanilla bean paste or extract
2 Tbsp. heavy cream

Filling and Toppings
About 2/3 cup thick cranberry sauce (if it's super runny, drain off some of the juices)
Sliced fresh cranberries, for decorating
Fresh rosemary springs, for decorating

For the cupcakes: Preheat the oven to 350°F. Line cupcake pans with 15 lines, spacing them out evenly between the two pans.

Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to over-blend so the cream doesn't turn into butter. Add the sour cream blend just to combine, then set aside.

Cream together the butter, coconut oil, and granulated sugar in a stand mixer fitted with a paddle attachment, on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until  light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition.Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evely among the cupcake liners.

Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and theck them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minute, then transfer to a wire rack to cool completely.

For the buttercream: if desired, Press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter, and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt, and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.

To assemble: Us an apple corer to extract the centers of the cupcakes. Transfer th thick cranberry sauce to a piping bag, or resealable plastic bag with the corner snipped off. Then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs.

Makes 15 cupcakes. These are best enjoyed with a day or two.

via Molly Yeh


Apple Pecan Chicken Salad

1/2 cup chopped pecans
1 Tbsp. organic refined coconut oil
2 cups cooked chicken breast, chopped
1 cup celery, chopped
1/4 small apple, chopped
1/2 ripe avocado
4 Tbsp. mayonnaise
1 Tbsp. fresh lemon juice
Salt and pepper to taste

Lightly roast pecans in coconut oil in a frying pan. Remove and let cool.

Chop the chicken, celery, and apple, and cup the avocado into two strips.

In a medium bowl, mix together the mayonnaise, lemon juice, and seasonings. Add the chopped chicken, celery, and apple and combine. Serve on a bed of arugula with avocado on top. Serves about 4.

via Dr. Marlene Merritt - Primal Labs


1-2-3 Cake

You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix.

Mix them together (shake them in a big bowl).

Then simply store the mixture in an airtight container until you get the urge for dessert.

Then just put 3 Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water.

Microwave it for one minute and you will have a single serving of cake!

Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!


Crock Pot Creamy Ranch Chicken and Potatoes

4 boneless, skinless chicken breasts
6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks
½ cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix (or 3 Tbsp.)
½ cup whole milk
2 Tbsp butter
fresh thyme, for garnish

Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner.

Place cut potatoes and baby carrots in the bottom of crock pot. Layer chicken breasts on top of the vegetables.

In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Place butter on top.

Cover crock pot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken is cooked through.

You can shred the chicken into smaller pieces if you wish. Top with some fresh thyme (optional).
Serves: 4

via wishesndishes


Salted/Unsalted Butter

1/2 cup salted butter = 1/2 cup unsalted butter + 1/4 teaspoon of salt
  1. Basically, that means if your recipe calls for unsalted butter and you want to use salted, reduce the amount of salt by 1/4 teaspoon.
  2. If your recipe calls for salted butter and you're using unsalted, increase the amount of salt by 1/4 teaspoon.


Serving Time Cafe Peanut Butter Bars

1 1/2 cups peanut buter
1 1/2 cups butter
1 1/s cup brown sugar
4 eeggs
1 Tbsp. vanilla
3 cups flour
1 Tbsp. salt
1 1/2 Tbsp. baking soda
3 cups oats

Preheat oven to 350°F.

Cream together peanut butter, butter, brown sugar, eggs, and vanilla. Whisk together the flour, salt and baking soda and add to the wet mixture. Fold in the oats.

Cook for 15-25 minutes.

via Serving Time Cafe


Lunch Lady Peanut Butter Bars

1 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
1 tsp vanilla extract
2 large eggs
2 1/2 cups peanut butter, divided
2 cups old fashioned oats
2 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup butter, softened
1/4 cup milk
2 tsp vanilla
4 Tbsp cocoa powder
3 cups powdered sugar

Preheat oven to 350°F.

In a large bowl, cream together butter, sugar and brown sugar together. Add vanilla, eggs, and 1 cup peanut butter; stir to combine. Add oats, flour, baking soda and salt and mix until well combined.

Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer. Bake for 15 minutes and remove from oven.

While cooling, mix together frosting ingredients with a hand mixer until smooth. and

When the bars are done cooking, drop remaining peanut butter by spoonfuls on top of warm bars and spread when peanut butter has begun to melt. Let cool until peanut butter has set up. Then spread the frosting on top of bars. Cut into bars and serve.

via Six Sisters Stuff


School Lunch Peanut Butter Bars

1½ c flour
1¼ tsp salt
½ tsp baking soda
¾ c butter
¾ c sugar
¾ c brown sugar
1½ tsp vanilla
1½ c creamy peanut butter (split)
2 eggs
1½ c quick oats

½ c butter (1 stick)
3½ c powdered sugar
2 Tbsp cocoa
¼ c milk
1 tsp vanilla

Preheat oven to 350°F.

In a small mixing bowl, whisk together flour, baking soda, and salt. In a large mixing bowl, cream together butter, sugars, ¾ cup peanut butter, eggs and vanilla until light and fluffy. Gradually add the dry ingredients, just until incorporated. Then stir in the oats. Spread onto a greased 11x15" jelly roll pan (cookie sheet). bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two-step process. First, whip the remaining ¾ cup creamy peanut butter until it becomes a lighter color and fluffy. Carefully spread the whipped peanut butter on the pan cookie.

Then add butter to a medium sauce pan and melt it. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie.
Cool completely, and slice into bar cookies.

via Facebook


Easy Caramel Sauce

1 cup brown sugar
1/2 stick butter (4 Tbsp)
1/2 cup half & half or cream*
1 Tbsp. vanilla
Pinch of salt

Mix the brown sugar, dairy, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5-7 minutes, or until it gets thicker. Add the vanilla and cook another minutes to thicken further. Turn off the heat, cook slightly, and pour the sauce into a jar. Refrigerate until cold.

*Cream will make the sauce thicker. If it is too thin, cook for a few more minutes.

via Food Network/Ree Drummond


The Best Snickerdoodle Cookie Recipe

1 cup unsalted butter, softened*
1-1/2 cups sugar
2 large eggs
2 tsp. vanilla
2-3/4 cups flour
1-1/2 tsp cream of tartar
1/2 tsp. baking soda
1 tsp. salt
Cinnamon sugar mixture: 
1/4 cup sugar
1-1/2 Tbsp. cinnamon

Preheat oven to 350°F.

In a large mixing bow cream butter and sugar for 4-5 minutes until light and fluffy and scrape the sides of the bowl. Add the eggs and vanilla. Cream for 1-2 minutes longer.

Whisk together the flour, cream of tartar, baking soda, and salt. Stir the flour mixture into the creamed mixture until just combined. (If time allows, wrap the dough and let refrigerate for 20-30 minutes.)

In a small bowl make the cinnamon and sugar mixture by combining both and stirring.

Roll dough into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. (To make flatter Snickerdoodles, press down in the center of the ball before baking.)

Place on a parchment paper-lined baking sheet. Bake for 9-11minutes. Let cool for several minutes on the baking sheet before removing from the pan.

*If you need to use salted butter, reduce the added salt to 3/4 tsp.

via MODERNhoney

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