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Cranberry Orange Chicken Salad

This is my go to recipe when hosting a luncheon. It can be served with fresh sliced strawberries in the spring, but in the fall I like it with mandarin oranges and dried cranberries. The dressing is the simplest I have ever made and is often asked about. I used to think I didn't like paprika, but this vinaigrette completely changed my mind. The candied pecans are a recipe from Melinda Lee. You will be lucky if you have enough left to put in the salad because they are an irresistible snack all by themselves. 

Cranberry Orange Chicken Salad

Ingredients:

Small can of mandarin orange segments

¼ dried cranberries

¼ crumbled feta cheese

¾ cup shredded chicken

½ candied pecans (recipe below)

6 cups chopped romaine lettuce

¼ cup vinaigrette (recipe below)

Instructions:

Combine all ingredients in a large bowl and toss with vinaigrette.

 

Vinaigrette

½ cup extra virgin olive oil

¼ cup white vinegar

¼ cup sugar

¼ teaspoon paprika

¼ teaspoon salt

Instructions:

Pour all ingredients into a jar and shake vigorously.

 

Candied Pecans

1/2 cup, granulated sugar

1/4 cup (1/2 stick), unsalted butter

1 tablespoon, water

11/2 cups, pecan halves  (or substitute another type of nut, if you prefer)

1 1/2 teaspoons, salt

Instructions:

On a counter top, spread out a large piece of foil or wax paper generously sprayed with cooking spray to avoid the pecans sticking.

In a medium-size saucepan, combine the sugar, butter and water. Heat over medium-low heat until the butter has melted, then add the pecans (or other nuts). Continue to cook the nut mixture, stirring constantly, for about 10 minutes.

Pour the nut mixture onto the prepared foil or other surface. Immediately (working quickly) spread the nuts apart to separate each one. Sprinkle the salt over the nuts and allow the nuts to cool for 30 minutes or until completely cooled.

The finished nuts can be stored airtight for up to 2 weeks. 

Honey Balsamic Marinade

I know it's getting close to the end of grilling season for many of you, but that won't be the case for awhile here in Southern California. Over the summer, when we had a meat waiting to be barbecued, I tossed together these ingredients and discovered it makes for some pretty tasty grilled steak. This is my recipe, so please keep in mind all measurements are my best estimate...I'm the worst at keeping track.

Honey Garlic Marinade

Ingredients:

Top Sirloin Steak or desired cut of beef; one pound 

Honey; 3 tablespoons

Balsamic Vinegar; 4 tablespoons

Soy Sauce; 4 tablespoons

Worcestershire Sauce; 4 tablespoons

4 garlic cloves; minced (or 2 tablespoons from a jar of garlic)

Dijon mustard; 3 tablespoons

Instructions:

Place meat into a zip lock bag and add marinade ingredients. Marinade for several hours or over night in the refridgerator and then it's all ready to barbecue.

Roquefort and Onion Dip

This is the only recipe I have from my dad's side of the family and we don't actually call it Roquefort and Onion Dip. We call it something much more disgusting, a name my mom coined years ago when she tried it for the first time...vomit dip. So, maybe it's not for everyone, but the rest of us love it. I think it's best served with pretzels and cold soda...preferably at a family reunion in Philidelphia or Traverse City at about one in the morning laughing hysterically with cousins. 

Ingredients:

Cream Cheese two 8 ounce packages at room temperature

Roquefort or Blue Cheese 3 ounces

Worcestershire Sauce 2 heaping tablespoons

Onion 1 medium; grated

Instructions:

Combine all ingredients with a hand mixer. Refrigerate for several hours to meld flavors before serving.

Sugar Donut Muffins

These muffins were found at All Recipes years ago now and are a total favorite little breakfast treat. I use only 1/2 of the teaspoon of cinnamon the recipe calls for for the sugar topping.

Sugar Donut Muffins

Ingredients:

For the muffins:

1/2 cup white sugar

1/4 cup butter, melted

3/4 teaspoon ground nutmeg

1/2 cup milk

1 teaspoon baking powder

1 cup all-purpose flour

 

For the sugar topping:

 1/4 cup butter, melted

1/2 cup white sugar

1 teaspoon ground cinnamon

 

Instructions:

Preheat oven to 375 degrees. Grease 24 mini-muffin cups.

Mix sugar, butter, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill each mini muffin cup about half full.

Bake until the tops are lightly golden, 15 to 20 minutes.

While muffins are baking, prepare the ingredients for the topping. Place melted butter in a bowl. In a separate bowl, mix together sugar with the cinnamon. When muffins are slightly cooled dip each one in the melted butter, and roll in the sugar-cinnamon mixture. Let cool and serve.

Cake Batter Rice Crispy Treats

Pinterest led me to Gimme Some Oven which revolutionized how rice crispy treats will be made in this house from now on. Instead of sprinkles I added a little colored sugar to the top. 

Ingredients:

• 3 Tbsp. butter
• 1 (10 oz.) bag of mini-marshmallows
• 1/3 cup yellow cake mix (the dry cake mix, not prepared into a batter!)
• 6 cups crispy rice cereal
• 1 (1.75 oz.) container of sprinkles

Method:

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. Spraying a knife with nonstick spray helps to cut them.