Beka Marci Johnene
Debbie Ciera Celina
Shelly Elan Jean
Ann Teresa Jeanne
Julia Avis Valarie
Nicole Heather Kim
Angela Kim Erin
Kathy Lillian Carolyn
Then bake in a 9 x 13 pan according to the THICKEST instructions on the back. You want these thick. It does something amazing to the consistency when they are thick and baked just right.
4 celery stalks, diced
3 green onions, diced
1 Apple, diced
1 cup of grapes, each grape cut in half
3/4 cup cashews (0ptional)
1 cup mayo (I use light)
2 tsp dijon mustard
2 tsp apple cider vinegar
1 tsp curry powder
1/2 tsp pepper
1. Poach the 4 chicken breasts by placing in pot, completely covering in water, and season with salt and pepper. Bring to a boil, and cook on a high temperature until cooked through (15 to 20 minutes) 2. Shred the chicken and refrigerate 2. In a large bowl add the shredded chicken, celery, onions, apple, grapes and cashews (optional) 3. In a smaller bowl, mix the mayo, mustard, apple cider vinegar, curry and pepper 4. Add the dressing to the chicken mixture and mix well 5. Refrigerate for a few hours to let the flavors blend (or overnight – I think it is better the next day) 6. Serve on buns
This is deluxe stuff
You know those moments when you bake or cook something – and it is so good – and then you tweak it a little a few more times until you say – ok! That’s it! This is a keeper. And you just know that you will make that recipe time and time again forever more. You know those times?
Well – this is one of those times. My husband LOVES this banana bread. And THAT is what it is Bananananana bread. No one will mistake it when they try it. It is Banana-y and because of that, it is SO moist.
Here is what you need:
2 cups of flour
1 tsp baking soda
1 tsp cinnamon (more if you really like cinnamon)
(Did you know that cinnamon is a natural food preservative? It can inhibit bacterial growth and food spoilage! Also it can help regulate the effect on blood sugar, as well as help lower LDL cholesterol. It can also help with arthritis and has an anti-clotting effect on blood!!!)
1/4 tsp salt
1/2 cup of butter
3/4 cup brown sugar
2 1/2 cups bananas (over-ripe) – about 4 – 5 bananas
1/2 bag of your favorite kind of chocolate chips
1/4 cup of slivered almonds (optional)
1- Preheat your oven to 350 and Grease your 9 x 5 bread pan
2- Combine the flour, baking soda, cinnamon and salt together
3- In a separate bowl, add the butter, brown sugar and eggs.
4- Mash up the bananas and add them to the butter-brown sugar mixture
5- Combine the dry and wet mixture together. Stir just long enough to mix everything well.
6- Add the chocolate chips and the slivered almonds
7- Pour the batter into the prepared loaf pan and bake for 60 minutes or until your toothpick comes out clean.
Strawberry Spinach Salad
Spinach Strawberry Salad with a Heavenly Dressing
This. Is. An. Amazing. Salad.
Please make it.You will understand. The dressing is perfect. The blend of flavors is perfect.The colors are perfect.Its all perfect.
Here are the ingredients:
Spinach (torn into bite sized pieces)
sugared slivered almonds (instructions follow)
The perfect dressing
The dressing is:
1 T. poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup Balsamic Vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1 T minced red onion
* add all ingredients into your blender and blend
The dressing is quite thick, so use your spoon and drizzle it onto your salad. I wouldn’t attempt pouring. It would be a sad shame to lose both the salad and the dressing in an uncontrolled pouring moment. I don’t think you could take it.
This is about 3/4 cup almonds
Do not leave your almonds. Once they start to brown they will toast very quickly.
Keep your wooden spoon active, stirring them every 10 – 15 seconds so they don’t burn and both sides get the heat. I only toast them until they start to brown. I don’t like them really brown.
1/8 tsp of nutmeg
1 tsp cinnamon
pinch of salt
Lay out some wax paper and pour the mixture out. If you don’t do this you will have a clump of sugared almonds that will be very hard. Like lollipop candy hard.
Remember that sugar gets very hot. Keep all little wandering hands from exploring the tasty looking treat.
And put the leftovers in a baggy and keep in your fridge for the next day because you are going to want this salad again.
* This salad is excellent with grilled chicken! Especially grilled terryaki chicken!