Chicken Salad Sandwiches

You know what is an incredibly summery meal?  Chicken salad sandwiches.  I never think to make them any other time of the year because they're just too summery.  These chicken salad sandwiches were so yummy, and they definitely must be eaten on raisin bread, as the original blogger stated.  

On another note, I was skimming through my old Instagram photos the other day and found all of my photos from last autumn.  Now I really want fall to be here.  I can't wait for pumpkin baked goods, crunchy leaves, boots, scarves, hats, football games, chai tea, carving pumpkins, apple orchards, etc.  Oh, how I adore fall!

I better enjoy summer while it's here though, because we all know that fall is way too short and it leads to mountains of snow and frigid weather for about six months.  Gross.  

Make these sandwiches while summer lasts, my friends!  You'll love them.

Chicken Salad Sandwiches

Ingredients:

3-1/2 cups (about 5 small chicken breasts) cooked chicken, diced

3/4 cup sliced almonds, toasted

3 cups grapes, halved

4 green onions, sliced

4 stalks celery, chopped

3/4 cup mayonnaise

3/4 cup light sour cream

2 tablespoons sugar

2 tablespoons lemon juice

1/4 cup fresh dill, chopped

salt and pepper, to taste

Directions:

1.  Mix together the mayonnaise, light sour cream, sugar, and lemon juice.  

2.  Add the grapes, green onions, celery, and dill to the dressing.  Toss to coat.  

3.  Toss in the chicken and almonds.  Stir.

4.  Serve on raisin bread.

Source:  My Adventures in the Country

Rhubarb Walnut Muffins

Sara Bareilles is the best.  I love the lyrics in this song, and the video makes me giggle.  It's perfect for a little dance party in your kitchen as you're waiting for your Rhubarb Walnut Muffins to be done baking...you can just trust me on that one.

I had some leftover rhubarb, and my dad wanted muffins.  Muffins, he got.  I haven't tried them yet, but he informed me that they're good.  You'll have to trust him on that one.

 

Rhubarb Walnut Muffins

Ingredients:

Muffins-

1 cup all-purpose flour

1/2 cup whole wheat flour

3/4 cup packed brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

1 egg, lightly beaten

1/2 cup buttermilk

1 teaspoon vanilla

1 heaping cup diced rhubarb

1/2 cup chopped walnuts

Topping-

1/4 cup packed brown sugar

1/4 cup chopped walnuts

1/2 teaspoon cinnamon

Directions:

1.  Combine flour, brown sugar, baking soda, and salt in a large bowl.

2.  In a separate bowl, combine oil, egg, buttermilk, and vanilla.

3.  Stir wet ingredients into the dry ingredients just until combined.

4.  Gently add the rhubarb and walnuts.

5.  Spoon muffin batter into paper-lined muffin cups, filling each cup to the top. 

6.  Stir together the topping ingredients and sprinkle over muffins.

7.  Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean.  

8.  Cool for 10 minutes in the pan.  Remove to a wire rack to cool completely.

Source: Kitchen Table Friends

Strawberry Rhubarb Crisp

So, the other day, I went bowling with my wonderful friends Traci and Cassie.  Afterwards, Traci decided to go to Sam's Club to do her grocery shopping, and she asked if we wanted to come along.  Since neither Cassie nor I had ever been there, we happily obliged.  The only thing I ended up buying was a 2-pound container of beautiful strawberries for an amazingly low price.

Then I got home and realized that I should probably bake something with those lovely strawberries so they didn't go bad before I could eat them all.  Strangely, the first thing that came to mind was strawberry rhubarb crisp.  I found a recipe and discovered that the grocery store still had fresh rhubarb and made this delicious treat.  Yay.

Strawberry Rhubarb Crisp

Ingredients:

3 cups rhubarb

5 cups strawberries

1/4 cup sugar

1 Tablespoon cornstarch

1-12 cups brown sugar

1 cup flour

1 cup oats

2/3 cup butter, cold

1-1/2 teaspoons cinnamon

Directions:

1.  Preheat oven to 350 degrees.

2.  Cut off tops of strawberries and quarter them.  Cut rhubarb into 1/2 inch pieces.

3.  Toss strawberries and rhubarb with sugar and corn starch.  Place in a 9" by 13" glass baking dish.

4.  Combine brown sugar, flour, oats, and cinnamon.

5.  Cut in butter with two knives or a pastry cutter until crumbly.

6.  Sprinkle crumble mixture over fruit.

7.  Bake for 45 minutes or until crust is browned and fruit is bubbling.  

Source:  Peasant Foodie

Tortellini with Balsamic Brown Butter

My dad used to be a strict follower of the Atkins diet (you know...the one where you can't eat carbs).  Whenever he was crabby, I would tell him it was because he didn't eat enough carbs.  You see, carbohydrates cause your body to release endorphins, and endorphins make you happy.  Eating carbs makes one happy, and this carb-loaded meal makes me very, very happy.

Tortellini with Balsamic Brown Butter

Ingredients:

18 to 20 ounces ravioli or tortellini

6 Tablespoons unsalted butter

2 Tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup chopped and toasted walnuts

1/4 cup grated Parmesan

Directions:

1.  Cook the ravioli or tortellini according to package directions.  Drain.

2.  In a separate saucepan, cook the butter over medium heat.  After about three minutes, the foam will subside and the butter will begin to turn golden brown.  At this point, turn off the heat and let cool for about one minute.  Add the balsamic vinegar, salt, and pepper.  Stir to combine.

3.  Add the pasta to the balsamic brown butter.  Stir.  Top with walnuts and cheese.  

Source:  Love and Olive Oil

Soft Almond Sugar Cookies

It looks like Christmas outside!  There is a thick coating of fresh, white snow on the ground, the sky is gray, and the tree branches are sparkly.  This would be beautiful...if it were December.  It's not.  It's actually April, and this is my fourth snow day of this school year.  I am less than thrilled.

For some reason, I always seem to post recipes when I have a snow day.  Since it almost feels like Christmas, I thought it would be fitting to post a Christmas cookie recipe.  I love almond flavor, and I love soft cookies, so these were one of my favorites from last Christmas.  Although, I'm sure they would be good any time of year...even during sprinter.  

Soft Almond Sugar Cookies

Ingredients:

1-1/2 cups white sugar

2/3 cup cold unsalted butter

2/3 cup room-temperature shortening

2 eggs

2 teaspoons almond extract

2-3/4 cups cake flour

1 cup all-purpose flour

1 Tablespoon cornstarch

2 teaspoons baking powder

1/2 teaspoon salt

sugar in the raw/coarse sugar/sprinkles

Directions:

1.  Preheat oven to 350 degrees and line pans with parchment paper.

2.  Cream sugar, butter, and shortening.  Add eggs and almond extract.

3.  Combine flour, cornstarch, baking powder, and salt.  Add flour mixture to the butter and egg mixture.  Mix thoroughly.

4.  Chill dough for 30 minutes.

5.  Roll 2 teaspoons of dough at a time into balls.  Roll each ball in the raw sugar or sprinkles.  Place on prepared pans.

6.  Bake for 7 minutes (do NOT bake more than 8 minutes).  Gently press the tops of the cookies with the back of a spoon after removing them from the oven.  Allow to cool on pan for one minute and then remove to cooling rack.

Source:  Confections from the Cody Kitchen

Pumpkin Gingersnaps

It's Minnesota.  It's March.  It's a snow day, of course.

This whole snow-day thing would be great if I hadn't gotten up and dressed and started driving before I got the call that school was cancelled.  

And it would be great if it weren't the end of the trimester and I wasn't freaking out about how to squeeze all of my lesson plans into the last few days with my students.  

And it would be great if this weren't our third snow day of the year and I wasn't worried about how and when we might have to make it up. 

Ok, rant over.  I wish I had one of these cookies to comfort me.  They're pumpkin...my favorite!  I think they would make me feel better right now.  Maybe just looking at a picture of them would do the trick...

 

...nope, no such luck.  I'm still crumpy.

Pumpkin Gingersnaps

Ingredients:

1/2 cup butter, softened

1-1/4 cups sugar, divided

1 egg

1/2 cup pumpkin

1/4 cup molasses

1 teaspoon vanilla

2-1/3 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1-1/2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt

1-1/2 tablespoons pumpkin pie spice

Directions:

1.  Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.  Set aside.

2.  Using a stand mixer with a paddle attachment, cream the butter and 1 cup sugar for 2 minutes or until light and fluffy.  Add the egg and beat for 30 seconds or until combined.  Add the pumpkin, molasses, and vanilla.  Beat until combined.  Add the dry ingredients and beat at low speed just until combined.  Refrigerate dough for at least one hour or up to 3 days.

3.  Heat oven to 350 degrees.  Line baking sheets with parchment paper.

4.  Combine remaining 1/4 cup sugar and pumpkin pie spice.  Fill a bowl with cold tap water, and dip hands in water (this will help sugar mixture stick to dough).  Shake off excess water.  Roll heaping tablespoons of dough into balls with moistened hands.  Roll balls in sugar mixture and place on prepared baking sheets.

5.  Bake cookies for 10-12 minutes or until edges are set and cookies look cracked.  Cool cookies on baking sheets for 3 minutes and then transfer to cooling racks. 

Source:  Sweet Pea's Kitchen

Spin-Art Pasta (aka - Spinach-Artichoke Pasta)

I've never actually made spinach-artichoke dip.  I've made spinach-artichoke pizza, and now I've made this spinach-artichoke pasta, but I've never made the classic dip.  Weird.  I should get on that.

On another note, my friend recently told me that her mom has started following my blog and would like me to post more often.  Hey Sandy!  I'll try, I promise!  

Spin-Art Pasta

Ingredients:

1 (13 oz) box shell-shaped pasta

1 teaspoon butter

2 teaspoons minced fresh garlic

1 (8 oz) package reduced fat cream cheese (not fat free)

1/2 cup milk

1/2 cup reduced fat sour cream

1 Tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

1 (14 oz) can artichoke hearts (packed in water), drained and shopped

1 (9 oz) package frozen spinach, thawed and squeezed dry in a clean towel

1/2 cup shredded parmesan cheese

1 cup chopped cooked chicken (optional)

Parmesan cheese for serving

Directions:

1.  Cook pasta following package directions.

2.  Melt butter in a saucepan over medium heat.  Add garlic and cook for 30 seconds, or until fragrant.  Add cream cheese and stir until melted.  Slowly add milk.  Stir in sour cream, lemon juice, salt, and red pepper flakes.  Add artichoke hearts, spinach, Parmesan cheese, and chicken.

3.  Drain pasta.  Add to artichoke mix.  Toss and season with additional salt and lemon juice if necessary.  Top with additional Parmesan for serving.

Source:  Heat Oven to 350

Brown Sugar Cheesecake

Gosh dang, I produce some good cheesecakes...you might as well just call me the cheesecake factory.

Brown Sugar Cheesecake

Ingredients:

Crust -

1-1/2 cups vanilla wafer crumbs

1/2 cup toasted ground almonds

6 Tablespoons unsalted butter, melted

Filling - 

1-1/2 pounds cream cheese, softened

8 Tablespoons unsalted butter, softened

1 cup packed light brown sugar

2 Tablespoons molasses

1 teaspoon vanilla extract

1/2 cup sour cream

1/4 cup cream

4 eggs

Topping -

1-1/2 cups sour cream

2 Tablespoons light brown sugar

4 Tablespoons bourbon

Directions:

1.  Line the bottom of a 9-inch springform pan with aluminum foil.  Attach sides of pan.  Mix crust ingredients in a bowl until moistened.    Press crust mixture onto bottom and 1 inch up the sides of the pan.  Refrigerate while preparing the filling.

2.  Preheat oven to 350 degrees.

3.  In a large bowl, beat cream cheese, butter, and sugar until smooth.  Add molasses, vanilla, sour cream, and cream.  Beat just until combined.

4.  Add eggs one at a time, barely waiting for one to be incorporated before adding the next.

5.  Pour filling into prepared pan.  Bake for 40 minutes.  Lower oven temperature to 300 degrees and bake for 40 more minutes.

6.  Combine topping ingredients in a bowl while cheesecake is baking.  After the 80 minutes, remove the cheesecake from the oven and carefully spread the topping over the top of the cheesecake.  Be careful!  Your pan will be very full.

7.  Return the cheesecake to the oven.  Bake for 5 minutes and then turn the oven off.  Leave the cheesecake in the oven for one hour.  Do not open the oven door.

8.  Remove the cheesecake from the oven and cool completely on a wire rack.  Wrap in plastic wrap and refrigerate for at least 6 hours.    

9.  Decorate cheesecake with nuts or fruit before serving.

Source: Vintage Kitchen Notes

Pumpkin Dream Cake

If anything other than the voice of Charles Kelley could be described as dreamy, it would be this cake.  Pumpkin Dream Cake is seriously dreamy.

Don't judge me...I know it's an awful picture.  It was my birthday, and I really wanted to eat the cake.

  

Pumpkin Dream Cake

Ingredients:

3 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

2 cups sugar

3 eggs

1 tablespoon vanilla extract

1 (15 ounce) can pumpkin

1/4 cup vegetable oil

1 cup milk

12 ounces cream cheese, softened

3/4 cup unsalted butter, softened

3 tablespoons pure maple syrup

2 teaspoons vanilla extract

2 teaspoons cinnamon

6 cups powdered sugar

Directions:

1.  Preheat oven to 300 degrees.  Grease 3, 8-inch round cake pans.

2.  In a medium bowl, combine the flour, baking soda, and salt.  Set aside.

3.  In a separate large bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs one at a time.  Beat in the vanilla, pumpkin, and oil.  Alternately, beat in the flour mixture and milk.

4.  Divide batter between the prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.  

5.  Remove pans from oven and immediately place in freezer for 45 minutes to keep the cake moist.

6.  To make the frosting, cream the butter and cream cheese until smooth.  Beat in the maple syrup, vanilla, and cinnamon.  Beat in powdered sugar on low speed until combined and then high speed until smooth.

7.  Apply a thick layer of frosting between each layer of the cake, and then frost the entire cake.  

8.  Store in fridge.

Source:  The Novice Chef