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The Best Chicken Salad

This is the best chicken salad! Perfect on buttery croissants. I like a rotisserie chicken for this but also try roasting 2 large chicken breasts, with the bone in and the skin on, in the oven at 375 degrees for about 40 minutes. Before baking drizzle each with olive oil and sprinkle with salt and black pepper.

The Best Chicken Salad

3 cups cooked chopped chicken
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 cup white grapes, halved
1 cup chopped pecans
1/3 cup diced celery

In a large bowl place the prepared chicken.

In a medium bowl whisk together the mayonnaise, sour cream, fresh lemon juice, salt and black pepper until combined and smooth.

Add the prepared grapes, chopped pecans and diced celery to the prepared chicken and stir gently.

Pour over the dressing and stir gently. Taste for seasonings. Refrigerate. Serve.

Creamy Peanut Butter Fudge

A CREAMY version of my favorite peanut butter fudge. This is beyond amazing!

Creamy Peanut Butter Fudge

4 cups confectioner’s sugar
1/3 cup milk
2 tablespoons butter
1 cup smooth peanut butter

Line a 8×8-inch square baking pan with aluminum foil. Spray with non-stick cooking spray.

In a large bowl place the confectioner’s sugar, milk and butter. Microwave on high for 2 minutes. Remove and beat well. Microwave on high an additional 30 seconds.

Beat in smooth peanut butter.

Pour into prepared pan and smooth out the top. Allow to sit for about 2 hours before cutting and enjoying.

Easiest Peanut Butter Fudge Ever

Simply the easiest peanut butter fudge ever! Only two ingredients. Try this!

Easiest Peanut Butter Fudge Ever

1 pound white almond bark
1 cup smooth peanut butter

Start by greasing an 8-inch square baking pan.

In a large microwave safe bowl melt the white almond bark. Stir until smooth and creamy. Be watchful that it does not burn.

Remove and stir in smooth peanut butter.

Pour into prepared baking pan.

Refrigerate for 1 hour.

Remove, cut and serve.

Thin and Crispy Chocolate Chip Cookies

These are my favorite chocolate chip cookies! Super thin and extra crispy. Fabulous!

Thin and Crispy Chocolate Chip Cookies

2 1/2 sticks unsalted butter, soft
1 1/4 cups white granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1/4 cup water
1 tablespoon pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
2 1/4 cups white all-purpose flour
12 oz semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line several large baking sheets with parchment paper.

In a bowl cream together the soft unsalted butter with the white granulated sugar and packed light brown sugar until light in color and fluffy in texture. If using a stand mixture this should take about 4 minutes.

Add in the large eggs, water and pure vanilla extract and beat well before adding in the salt and baking soda. Blend well.

Fold in the white all-purpose flour followed by the semi-sweet chocolate chips.

Drop heaping tablespoon size amounts of dough onto the prepared baking sheets, about 2 inches apart, and bake, one sheet at a time, for 20 minutes.

Remove and allow to cool slightly before enjoying.

Corn Griddle Cakes

These are delicious made and served hot with butter and lots of maple syrup!

Corn Griddle Cakes

1 can corn, drained
1 1/2 cups white all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
2 tablespoons butter, melted

In a large bowl combine the drained corn, white all-purpose flour, baking powder, salt, large egg, whole milk and melted butter.

Warm a large skillet over medium high heat. Spray with non-stick cooking spray.

Dollop large tablespoon amounts of batter onto preheated and prepared skillet leaving about 3 inches between each.

Once the cakes start to bubble, carefully flip them over with a spatula and cook another minute or two depending on desired doneness.

Work in batches.

Serve warm.