Chicken Salad the many ways to make it taste delicious

 

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Got Chicken? Make salad! Cooking ahead has great benefits, cook a couple chickens and then set aside some chicken to make this salad. Short on time? Pick up cooked chicken, rotisserie or canned chicken make handy salad ingredients. 

 Ingredients

1 cup cooked shredded chicken
1 rib of celery, chopped
1/8 cup coarsely chopped walnuts, almonds or pecans
1 Tbsp. sliced seedless grapes or cranberries
1/3 cup mayo or miracle whip
sprinkled onion and garlic powder
sea salt and pepper to taste

Combine and serve on a bed of lettuce or spinach or with crackers or bread!

So many good variations of this recipe

Fresh Apple Crumble

#baking #Ilovetobake #desserts #whatsfordinner

Got fresh Apples? Then make this quick dessert and your family will love you more

You can use Gala, Granny Smith, Fiji or any good cooking apple

What you need:
6-8 large baking apples, peeled and sliced
3/4 c. sugar
1 t. cinnamon
½ t. nutmeg
Dash salt
1 c. packed brown sugar
1 c. flour
½ c. butter, melted

Fresh Cream to top it with or Ice Cream is good but optional

How to make it:
Place apples in a greased 9x13 baking dish. Sprinkle with sugar, cinnamon, nutmeg and salt. Combine brown sugar, flour and butter. Sprinkle over apple mixture. Bake at 350º for 40-45 minutes or until apples are tender.

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Moist Banana Bread or Muffins

This recipe makes the best banana bread and muffins I truly have ever made and I never want to lose this recipe so you should try it too. I use it for both bread and muffins. I have a jumbo muffin pan that makes 6 big delicious muffins. I bake these at 350 degrees or almost 35 minutes but ovens vary so I would watch them during the last 25-35 time and test with a clean toothpick inserted in a muffin if it comes out gooey they are not done yet. Best of all these don't take very long to put together and your family will love you more.

Ingredients:
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Directions:
Preheat the oven to 350°F (175°C).

In a mixer, mix butter with the mashed bananas in a large mixing bowl slowly
Add in the sugar, egg, and vanilla.
Next add in the baking soda and salt and mix in.
Add the flour last, mix.
Pour mixture into a buttered 4x8 inch loaf pan.

Bake for 1 hour.
Cool on a rack.
Remove from pan and slice to serve.

MUFFINS:  Most standard muffins will bake for 18–22 minutes. Mini muffins or small cupcakes will bake for 8–10 minutes or about 5–8 minutes less than regular size muffins. Large sized (or jumbo) muffins will take 20–24 minutes or add 8–13 minutes to the time required for regular size muffins quoted in a recipe. I baked these banana muffins about 30-35 minutes.

Grape Cherry Salad

A sweet dessert to serve any day of the week, easy to make and is so pretty in a glass bowl. It keeps for a few days if there are any leftovers too


Ingredients:
Approximately 2 lbs. seedless grapes. Your choice red or green or mix the two. Remove grapes from stems, wash and let dry. Meanwhile, cream together:
1 cup dried cherries (make sure they are pitted)
8 oz. cream cheese (room temp)
1 cup sour cream
1/2 cup brown sugar

Fold grapes and dried cherries into creamed mixture. In another bowl, combine 1 cup chopped pecans and 1/2 cup sugar (white or brown--your choice). In a pretty bowl or serving dish, spread a layer of the grape mixture, then a layer of the pecan mixture. Alternate layers, ending with pecans. Cover and chill before serving. Refrigerate leftovers. Will keep for several days

Lemon Meringue Pie

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This delicious recipe will earn you much praise from your friends and family. Yummy food really is a real  pleasure Eat drink and be merry and enjoy this recipe.

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Ingredients

The  Lemon Pie Filling
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 1/2 cups water
3 slightly beaten egg yolks
2 tablespoons butter, cut up
1/2 teaspoon finely shredded lemon, rind
1/3 cup lemon juice

(1) 9-inch pie shell

Meringue
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

Directions

Prebake the pie shell for 15 minutes at 350 degrees F. Put on a wire rack to cool.
In a medium saucepan stir together the sugar, cornstarch and flour.
Gradually add the water, stirring constantly.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat and cook and stir 2 minutes more.
Gradually stir about 1 cup of the hot mixture into the egg yolks.
Pour egg yolk mixture back into remaining hot filling in saucepan.
Bring to a gentle boil.
Cook and stir 2 minutes more.
Remove from heat.
Stir in the butter and lemon peel.
Gently stir in lemon juice.
Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar.
Beat with mixer on medium speed until soft peaks form.
Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.
Pour hot filling into cooled pie crust.
Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.
Bake in the the pre-baked pie crust in a 350°F oven for about 15 minutes, watch not to burn the meringue.
Cool on a wire rack for 1 hour.
Refrigerate 3 to 6 hours before serving.