April 17, 2014

Colleen's Chicken Pasta Salad with Grapes

I have a great friend who has THE BEST recipes, and she has been willing to share some of them with me. In fact, I've gotten so many good recipes from her that I have to set up her only section of recipe deliciousness here in the blog!  This is a recipe she brought to a party and I definitely fell in love with it. I've made it several times now and it's always a hit!
Thank you Colleen for making me happy!


1 ( 16 oz.) box bow tie pasta
2 c. cooked chicken, chopped 
(or 1 (10 oz.)can chicken, drained and chopped)
4 celery stocks, and chopped
1 ½ Tbsp. sweet onion, finely diced
1-2 bunches red grapes, sliced in 1/2 
1 (8 oz.)can sliced water chestnuts, drained and cut in half
1 ( 8 oz.) can pineapple tidbits, drained
2 Fuji apples, peeled and chopped

Cook the pasta as directed on the package, until just al dente.  Rinse under cold water until pasta has cooled to room temp.
In a large mixing bowl combine all of the ingredients, mix salad dressing, pour over salad and stir well.  
Chill for a minimum of 4 hours.

1 (16oz.)bottle coleslaw dressing
1 cup mayonnaise

Whisk together until well incorporated.
Note:  The first time I made this recipe, I used the Kraft Coleslaw dressing and I really didn't care for it at all.  Since then I've been using Hidden Valley Ranch coleslaw and I love it.

As you can see in the photo's, I sliced my grapes into quarters because they were huge!

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April 2, 2014


This is a really great crock pot recipe! Serve over rice, baked potatoes, pasta or wrapped in a tortilla! 


4-6 chicken breasts (frozen or thawed)
3/4 c. brown sugar, packed
2/3 c. vinegar (I used apple cider vinegar)
1/4 c. lemon-lime soda
2-3 Tbsp. minced garlic
3 Tbsp. soy sauce
1 tsp. black pepper
2 Tbsp. corn starch
2 Tbsp. water
3-4 green onions, chopped for garnish (optional)

Spray a 5 or 6 quart crock pot with non stick spray (or line it with those AMAZING crock pot liners you can buy).

Put the chicken in the bottom of the crockpot.

In a medium mixing bowl combine the brown sugar, vinegar, soda, garlic, soy sauce and pepper.  Mix well.

Pour over the chicken, cover and cook on low for 6-8 hours, or on high for 4 hours.

When done, remove the chicken to a large plate and cover with foil to keep warm.

Pour the sauce from the crock pot into a medium size sauce pan.  
Bring sauce to a boil. 
Mix together the water and cornstarch. While sauce is boiling slowly whisk in the cornstarch mix, and continue whisking until the sauce has thickened, usually 1-2 minutes. Remove from heat and let cool for a couple of minutes (remember that the sauce will continue to thicken while it cools).
Pour the sauce over individual servings of the chicken or you can mix all the chicken into the sauce-however you like it!

February 4, 2014

Cranberry Apple Crumble

This recipe is so good.  And it is easy to assemble.


3 c. peeled and sliced Granny Smith apples (3-4 apples)
2 c. fresh (or frozen, thawed) cranberries
1 tsp. finely minced orange zet
1/2 tsp. salt
1 tsp. butter
3/4 c. white sugar

Preheat over to 350 degrees
In a large mixing bowl toss together the apples, cranberried, orange zest and salt.
Lightly butter a 9 x 13-inch baking dish with the 1 tsp. butter.
Transfer the apple mix to the baking dish and sprinkle the 3/4 c. sugar over the top.

1 c. butter (2 sticks), melted
1 tsp. salt
1 c. light brown sugar, packed
2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1 c. chopped pecans
1 c. rolled oats
2/3 c. flour

Combine all the topping ingredients in medium mixing bowl and mix very well with a fork.  Or you can use a food processor, simply pulse until everything is combined.
Spoon the crumbly topping over the fruit, and bake for 45 minutes or until the fruit is bubbly and the topping is golden brown.
Serve warm.  Add some vanilla ice cream with each piece-delish!

Note:  The original recipes suggests trying this dish using other fruits such as pears and blueberries or peaches and blackberries.  I'm sure your favorite combinations of fruit will work perfectly with this dish.

This dish can also be made a day ahead.  Simply prepare and store in the fridge until ready too bake.

January 22, 2014

Glazed Fruit Pie Bars

I got this recipe from my girlfriend Kylee (and she in turn found it at The Recipe Critic via Pinterest). She mentioned them one day so of course I had to try them.  She gave me the recipe and I got right to work.  The original recipe uses cherry pie filling but my son doesn't love cherries so I doubled the recipe and made the bars with apple pie filling and blackberry pie filling (for my husband). 

They got an A+ from my family!


1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
3 c. flour
1 tsp. salt
1 (21 oz.) can cherry pie filling (2 cans may be used if you're a fruit lover)

Preheat oven to 350 degrees.
In a large mixing bowl cream together the butter and sugar until light yellow in color.  Add eggs and mix well.  Add the vanilla and almond extract.
In a separate bowl whisk together the flour and salt.  Add to the creamed mixture, 1 cup at a time.
Lightly spray a 15 x 10-inch pan with non-stick spray.  
Spread 3 c. dough evenly  on the pan. 
Spread the cherry pie filling over the top.
Drop remaining dough in little dollops over the top of the fruit.
Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.

1 c. powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 Tbsp. milk

Combine well and drizzle over the cooled bars.