Chicken Salad~Salad

My cousin Kathy and I had our first encounter with this detectible salad while having lunch at the lovely Seagrass Cafe in Ocean Grove, New Jersey.  I have since come up with my own version and it is a hit with all who have tried it!

2 cooked chicken breast halves
2/3 cup mayonnaise 
2 green onions chopped
1/2 cup dried cranberries or raisins
1 cup of seedless grape halves (white or red)
 You may also add apples chunks, walnuts, and/or pecans

Directions

1. Mix together the chicken and mayonnaise in a bowl, stir in the rest of the ingredients.

  



 Make a salad with your favorite greens, tomatoes, and cheese. You may also add more grape halves, cranberries, raisins, nuts, and strawberry halves if you wish.  Sprinkle with a mixture of balsamic vinaigrette lightly sweetened/thickened with plum sauce. 

Place the salad greens mixture on a salad plate or bowl and dollop the chicken salad mixture in the middle.  Enjoy!

And A Child Shall Lead Us...

Texas Sheet Cake

Click on pic to ENLARGE!

Easy, Bundt Pan Sticky Buns

 

 

 

 

2  tubes Aldis Jumbo refrigerator biscuits (I used these, other brands will do also)
 1/2 stick butter, melted
1/2 C. pancake syrup (any brand you like, I used Aldis)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon1/4 cup sugar
1/2 C. chopped pecans, optional

Instructions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar and nuts . Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Dip one side of biscuit in sugar/cinnamon mixture, arrange the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and nut/sugar mixture. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1/2 minute in the pan, then invert onto a serving platter and enjoy!

Memorial Day Red, White, and Blue Trifle

 

Photo from Briar Rose Bed & Breakfast

 

Ingredients

• 1/4 cup plus 1/3 cup sugar
• 1 store-bought pound cake (12 ounces), cut into cubes and stars with small star cookie cutter
• 1  (8 ounces) cream cheese, room temperature
• 1 cup heavy cream
• 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
• 3 cups fresh raspberries (two 6-ounce containers)

Directions

•  Slice pound cake into cubes and cut out a few star shapes to garnish top.

•  With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
  
• Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
  
  
  • Garnish top with star shaped cake
• Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

Why I Haven't Been Posting

This is why I haven't posted in awhile:

I bought a new home in a lovely gated lake community. It required some slight rehab work, mostly paint, and then the move after living in the same home for ten years. We have been extremely busy, and still so much to do. We aren't even completely out of the old home yet. We still have the entire lower level to rehab, both bathrooms, the deck, shed, and yard. I purchased the necessary components to create a water garden, and my daughter is going to help create it with my direction. Hope you enjoy looking at this photo slide of the transformation of some of the rooms.

All Are Equal

Galatians 3:28
There is neither Jew nor Greek, there is neither slave nor free, there is no male and female, for you are all one in Christ Jesus.