Chicken Salad Sandwiches

Awful picture! sorry, I didn't get a pic of the finished platter which was beautiful if I do say so myself!

Mmmmmm... Chicken salad sandwiches are pretty much my favorite!!

I made these for a bridal shower last Saturday and I was so glad for the excuse to make them!!

Chicken Salad Sandwiches

You will need:

5-6 boneless skinless (fatless, veinless :)) chicken breasts, cooked and shredded
1 granny smith apple

Red grapes

Miracle Whip

Whatever bread you want to put it on.

(this makes a bunch!)

For the chicken I cut any thing off that is even touching the fat or veins... I am SO picky when it comes to chicken if I didn't make it I usually wont eat it... I'm horrible! Anyways I cook it in my pressure cooker for 20-30 minutes, take it out and put it straight into my kitchen aid with the whisk attachment (while the chicken is still piping hot) and put it on high for just a few seconds until it is mostly shredded. Then get one small granny smith apple and cut it into thin slices, then dice into smaller pieces. Then get some red grapes and quarter them. Put the fruit in with the shredded chicken and add miracle whip until it is pretty moist, I use quite a bit because you don't want your sandwiches to be dry! I like it best served on croissants, like the small ones from Costco (YUM). For the ones I made on Saturday I made some crescent rolls with a recipe my friend Holly gave me and they were SO good, they were a little bit sweet and went really nicely with the chicken salad. I also made some mini rolls because I didn't have time to make another batch of crescent rolls!!

Grandma's French Bread

Not my grandma's french bread... but someones :) I got this recipe from:

http://mykitchencafe.blogspot.com/2008/07/french-bread.html

This bread was really yummy... but what bread isn't right!? :)

French Bread

2 1/4 cups warm water

2 TBS sugar

1 TBS yeast

1 TBS salt

2 TBS oil

5 1/2-6 cups flour, stirred before measured

Dissolve the sugar and the yeast in the warm water. Let it proof (until it is foamy) Add salt, oil, and 3 cups of flour. Mix. Add the rest of the flour and mix until the dough pulls away from the sides of the bowl. Knead if for a few minutes. Let the dough sit in the mixer for 10 minutes then turn the mixer on to stir the dough down, for about 10 seconds, then let it sit for another 10 minutes and repeat 5 times. Turn onto a floured surface and divide it into 2 equal parts. Roll each into a 9x13 rectangle. Starting from the long edge roll the dough up. Place them onto a baking sheet that is lightly sprinkled with corn meal seam side down (my seams obviously didn't stay down) cut 3-4 gashes at an angle on top of each loaf with a sharp knife. Let them rise for 30 minutes. Brush with egg wash (1 egg with 1 TBS water... I forgot this step.. oops)

Bake for 30 minutes at 375 degrees.

Cheesy Lasagna

I got this recipe from my better crocker Sunday Dinner Cookbook and I changed it up quite a bit so I could use the cheeses that I had on hand. I also used italian seasoning instead of all of the individual fresh herbs.

Cheesy Lasagna

1/2 cup margarine or butter

1/2 cup all purpose flour

1/2 tsp salt

4 cups milk

2 slices provolone cheese

3 slices muenster cheese

1 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

2 cups ricotta cheese (I replaced the cottage cheese with ricotta cuz I like it better and I already had some)

1 TBS italian seasoning

1 tsp garlic powder

12 uncooked lasagna noodles

1/2 cup grated parmesan cheese

Cook at 350 Degrees for 35-40 minutes

Melt the margarine or butter in 2-quart saucepan over low heat. Stir in flour and salt. Stir constantly until smooth and bubbly. Remove from heat and stir in the milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in provolone, muenster, mozzarella, and 1/2 cup parmasean cheese. Cook and stir over low heat until the cheeses are melted. Mix in the italian seasoning and garlic powder.

Put 1/4 of the cheese mixture into a 9x13 pan then dot with 3/4 cup ricotta cheese then lay down 4 noodles and repeat that pattern until it is all used up. Bake uncovered and let it stand 10 minutes before cutting.

Garlic Knots

I got this recipe from:

http://mykitchencafe.blogspot.com/2009/04/garlic-knots.html

(Mine don't look nearly as pretty as hers!!)

Garlic Knots

1 1/2 cups warm water (110 degrees)

1 TBS active dry yeast

2 TBS white sugar

2 TBS vegetable oil

1 tsp salt

4 cups bread flour

4-6 cloves garlic finley minced or pressed trough garlic press...

4 TBS butter, melted

Mix the butter and garlic together and let it sit while you make the rolls.

Stir together the water, yeast, and sugar. Let stand until it is foamy (about 10 minutes) Add oil, salt, and 2 cups flour. Stir in remaining flour 1/2 cup at a time until the dough starts pulling away from the sides of the bowl. Turn out onto a lightly floured surface, knead until smooth and elastic (about 8 minutes) Lightly oil a large bowl , place dough in and turn once to coat. Cover with a damp cloth, let rise in warm place until doubled (about 1 hour)

Deflate dough, turn onto lightly floured surface. Divide dough into 12-14 equal pieces, form knots by rolling each piece into a 4-6 inch rope, tuck the loose end through the middle of the knot. Place on a lightly greased baking sheet at least 2 inches apart, cover with a damp cloth or greased saran wrap. Let them rise until doubled (about 40 minutes) Cook at 400 degrees. Bake for 12-13 minutes, until golden brown. Immediately brush the garlic butter over the rolls when they come out of the oven.

Alfredo Sauce

Here is another one I got from my dad. I made it the best I've ever made it last night! So tasty and the perfect texture!! I was so excited, I don't like store bought Alfredo sauce, it always has a weird taste to it. We ate this with Gnocchi... I didn't make the Gnocchi, but I found a recipe and will try to make them from scratch sometime, but anyways we had garlic knots also... I'll post that recipe next!!

I didn't measure out the cheese but I'll do my best

Alfredo Sauce

2 TBS butter

2 TBS flour

milk (maybe like 2 cups +/-)

garlic salt

just a quick dash of onion powder

a handful of mozzarella cheese (I'd guess about 1/3 cup)

1 TBS Parmesan/Romano

1 slice provolone cheese

2 TBS cream cheese

1 slice Muenster cheese

salt and pepper to taste

***you can pretty much use whatever white cheese you have on hand... just add little bit of each and whatever tastes good to you! :)

Melt the butter it a saucepan over medium heat, add the flour and let it get a little browned. Add the milk I'm just guessing at the 2 cups so just pour it in until it is a little bit thick, constantly stirring with a whisk, so it doesn't clump up. Put a handful of mozzarella cheese in and stir until melted (make sure you don't add too much or it will be too stringy), add the cream cheese, provolone (ripped into pieces) and the muenster also torn into pieces, and the Parmesan/Romano. stir until melted if it is too thick and cheesy add a little more milk until it is a good consistency. Add a little garlic salt to however garlic-y you want it, don't put too much though, you don't want it to be garlic sauce! Then add the onion powder and salt and pepper and just keep tasting it for the right amount.

Daddy's Mac and Cheese

I am so blessed to have grown up with parents who make Delicious food!! This recipe my dad made up... like he does... just throwing things together, little of this, little of that and the results... something AMAZING!!! :) So I tried to measure the things out so I could tell you how to make it... but just know it isn't exact.

Macaroni and Cheese

1 lb Macaroni Pasta

6 TBS butter

1 cup shredded Cheddar Cheese

1/3 cup Shredded Mozzarella Cheese

1/3 cup Cream Cheese

1/2 cup Sour Cream

2 TBS Parmesan/Romano (I have a mix of this cheese but you can just put Parmesan if you don't)

1/4 cup milk + 1/2 cup of milk

Salt and Pepper to taste

Topping

1 1/2 cups bread crumbs or crushed corn flakes

3 TBS butter

Cook the Macaroni as directed, Drain and return to pan. Add the butter and cream cheese to the pasta, stirring until melted. Add cheddar, mozzarella, cream cheese, Parmesan/Romano, and sour cream, mix until cheese is melted. Add 1/4 cup Milk. Salt and Pepper to taste. Spread macaroni into a 9x13 pan. Pour 1/2 cup milk over it evenly to make it creamier.

Topping:

Melt the 3 TBS butter and mix it with the bread crumbs or crushed corn flakes. Pour evenly over the top of the macaroni.

Bake at 350 degrees for 20-25 minutes

Jello Cake

I guess this isn't really a "recipe" recipe because it is just using mixes but it is dang good!!!

When I was younger living in Connecticut I remember my Aunt Karen making this cake, I've never really liked cake, and I really don't like cake with frosting... weird I know... but this cake is YUMMY, and the "frosting" is pudding!!!

Anyways all you do is make a White cake mix, with the oil, water and egg whites

Bake it and let it cool, then poke it all over with a fork.

Then make a strawberry Jello mix (as directed, with the boiling water/cold water :))and pour it all over the punctured cake.

THEN make dream whip (as directed... not gonna lie I skip this part and put straight up pudding on the cake)And make a box of vanilla pudding as directed... milk... and mix the 2 together with a little red food coloring to make it pretty... we only had green food coloring... that wouldn't have been so pretty! let it chill in the fridge for a few hours and Tada voila, a jello cake!

SO... Everything you need

White cake mix
oil
water
egg whites
Strawberry Jello mix
water
Dream Whip... don't know what you need with this ... milk maybe?
Vanilla Pudding Mix
Milk

I think I'm going to try to make a chocolate version... with raspberry jello... do they make raspberry??? hope so cuz that sounds good!!! :)