Warm and Cozy Feelings On A Cool Autumn Evening

We had our fireplace serviced today and tonight we are having our first cozy fire on this cool Autumn night in our new home here at lovely Lake Wynonah.

 

Autumn In Schuylkill County/Lake Wynonah Pennsylvania

The following photos were shot during a short trip to the grocery store here in my picturesque neck of the woods, Schuylkill County, PA. I picked up two of the grandkids on the way and then we ate lunch here at a dock in my lovely community Lake Wynonah.

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.