Chicken and Pecan Salad

Friday, September 14, 2012

1 chicken breast, cooked and cut into
1/2-inch cubes
1 stalk celery, bias sliced
1/2 cup seedless red grapes, halved
1/4 cup chopped pecans
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons granulated sugar
2 tablespoons ranch dressing
1/8 teaspoon dried tarragon
salt and pepper to taste

  1. Combine the chicken pieces, celery, grape halves, and pecans in a medium bowl.
  2. In another bowl, combine the mayonnaise, sour cream, sugar, ranch dressing, and tarragon.
  3. Toss the chicken combination with the dressing. Salt and pepper to taste.

Chocolate Cookies (non Bake)

Friday, August 10, 2012

2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1 teaspoon Vanilla
1/2 cup extra crunchy peanut butter
3 cups Quaker instant oatmeal


  1. Lay out foil or wax paper before you make the cookies.Combine the sugar, cocoa, milk and butter in a saucepan. Bring to a heavy boil for exactly one minute. Remove from heat.
  2. Add the vanilla, peanut butter and oatmeal; stir well to mix up all the ingredients and plop spoon sized amounts onto foil or wax paper and let cool.
  3. The key to making these set right is to boil them for one minute exactly. You start counting the minute once the mixture comes to a rollin ball. Use a clock with a second hand or a digital with a stop watch for accuracy.

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