Curried Chicken and Almond Cups

Found this little goody of a recipe today. I stumbled on it quite by accident. I can't wait to make it for our next family barbeque. It looks so easy. That's my kind of recipe.



Printed version below

Curried Chicken and Almond Cups
Ingredients

• 1 can Pillsbury Golden Layers refrigerated buttermilk biscuits
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded cooked chicken
• 1/4 cup slivered almonds
• 1 teaspoon curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Preparation

Preheat oven to 350 degrees. Separate the can of biscuits into 10 individual biscuits. Separate each biscuit into two even layers, making twenty dough circles. Press each dough round into an ungreased mini muffin cup.

In a small bowl, mix the sour cream with the mayonnaise, shredded chicken, almonds, curry, salt and pepper. Stir until well combined. Spoon about 2 teaspoons mix into each mini muffin cup.

Bake 10-15 minutes or until golden brown. Remove from tins. Cool 5 minutes before serving.

dinnertool.com

Applesauce Oatmeal Cookies

It's the maple syrup that will get you!

Yup, 

This is your only warning!

You're about to be addicted!

Oatmeal Applesauce Cookies with Maple Icing

4 tablespoons unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup applesauce, unsweetened
1 + 1/2 cups old-fashioned rolled oats
1 + 1/4 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup raisins or dried cranberries

Icing:
1 + 3/4 cups confectioners' sugar
3 tablespoons pure maple syrup

 
1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and sugars, add egg and applesauce, mix until well blended, 2 to 3 minutes.

2. Mix in oats, flour, cinnamon, baking soda, baking powder, and salt. Mix in raisins or cranberries.

3. Using a 1 1/2-inch ice cream scoop or 1/4 cup measure, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.

4. Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set. 

Tip: For a thick cookie, refrigerate batter for an hour before baking, they won't spread as much.


After you make these, pop one in your mouth, savor all it's warm and tasy goodness. . .this is the part where I say, "Told you so!"

Easy Lemon Cookies

1 package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tsp lemon extract
1/3 cup powdered sugar for decoration

Preheat oven to 375 degrees
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of powdered sugar. Roll them around until well coated. Once sugared, put them on a ungreased cookie sheet.
Bake for 6-9 minutes.
Bottoms should be lightly brown and the insides chewy.

For a crunchier cookie, or to use this cookies with the Blackberry parfait, just press flat with a fork and bake a bit longer.

Blackberry Parfaits

Summer is finally here and this little recipe is sure to be a hit. It's light, it's refreashing and it tastes divine! The best part however is how easy and quick it is to whip up.

Blackberry Parfaits
2 cups fresh, ripe blackberries, rinsed and drained
1/4 Cup sugar, that is if you can restrain yourself. I merely start with a fourth and then depending on the tartness of the berry, add a bit more, ok maybe quite a bit more. You can never add to much sugar, right?
4 dry crunchy lemon cookies, crumbled
2 cups vanilla frozen yogurt.

Combine blackberries and sugar; let stand 15 minutes. Layer berries, cookie crumbs and frozen yogurt in glasses. Serve immediately. Serves 4

282 calories, 4g fat, 10mg chol, 4g prot, 53g carbs, 38g sugars (if following the reccomended allowance.) 4g fiber, 150mg sodium.

All American Salsa

"Where Liberty dwells, there is my country!"

Ben Franklin

Don't miss out on this recipe! My cute daughter made it for me once and now it's a constant menu item on any summer family barbeque. It might have that familiar Mexican flavor, but this Salsa is an All American recipe. You're going to love it!

Fresh Summer Salsa Recipe

7 or 8 diced Roma tomatoes (if small get 8)
1-2 diced cucumbers (depending on size)
2 cans shoepeg corn
1-2 Tablespoons dried onion
½ cup Olive Oil
¼ cup Apple Cider Vinegar
2 plus Tbsp Cholula sauce
1 plus Tbsp Green Tabasco suace
1 plus Tbsp dried Cilantro
1 tsp Salt
some pepper
(add or take away from the sauces according to spice preference; note: it gets hotter the longer it sits) For those that like it hot and spicey, throw in some red tobasco sauce too.

Mix together. Let sit long enough for the dried onions to hydrate. Enjoy with favorite tortilla chips! Yum!

Happy Birthday America! Land that I love!

This is the post after the post! Thanks Em for posting this on the blog in honor of my birthday!!! I've been literally bugging the tar out of Emilyn to give me this recipe. There for a while I was beginning to think she was holding out on me as a form of torture. This salsa has become my absolute favorite. Every time we have a party or a gathering and Em asks, "What can I bring?" I nod my head and request her salsa. Thanks Em, Love--- Love--- Love it!!! I'm so glad you are such a wonderful daughter and wonderfully good cook too!

Broccoli and Bacon Salad

One last delicious salad from my friend Kelly. You can never have too many salad recipes for summer!

Broccoli and Bacon Salad

2 heads broccoli broken up into small pieces
3 green onions, minced
4 slices of cooked and crumbled bacon
1/2 C. dry cranberries
1/4 C. sunflower seeds (shelled, salted)
2/3 C. mayo
1/4 C. sugar
3 T. cider vineagar
salt and pepper to taste

Toss broccoli, onions, cranberries, bacon and sunflower seeds together. Whisk remaining ingredients together until sugar is dissolved.
Pour dressing over broccoli mixture, toss together and let marinate for an hour before serving.