My favorite Chicken Salad,Sugar Cookie Bars and awards

First things, first. I have amazingly received another award. I never thought anyone would even look at my blog, let alone give me for an award for it and it is very rewarding for me. This Kreativ Blogger award comes from Teresa over at A blog about food. Her blog is wonderful, she has great recipes, so if you haven't visited her, please do so today. You won't be disappointed.





I am giving you 2 recipes today, just because I feel like it. My kids are quiet, the husbands sleeping, so in between cutting out paper hands for the girls , I am posting my absolute favorite cranberry-walnut chicken salad and sugar cookiebars. First the chicken salad. This recipe comes from smitten kitchen. I am sure most of you know about her blog. It is amazing. There are so many recipes and they all look so good. Go see, if you haven't already seen. You will be so happy you did. I love this salad because it has so many different textures, creamy and crunchy and just so good. I tweaked it a little to suit me. My changes will be in parenthesis.







Cranberry-Walnut Chicken Salad


4 cups cubed cooked chicken


1 cup walnuts,chopped and toasted

1 cup dried cranberries

1 celery rib,diced into small bits

2 tbsp chopped shallots

2/3 -3/4 cup mayo ( i didn't measure, just put what looked right)

3 tbsp Tarragon vinegar ( used white vinegar, its fine)

2 tbsp finely chopped tarragon or herb of your choice( I used dill)

1/2 tsp salt

1/2 tsp pepper















The way I prepared my chicken, was The Barefoot Contessa way. I took 2 chicken breasts on the bone and drizzled them with olive oil and seasoned with salt and pepper.



Roast at 425, for 40-45 minutes, or until they look like this:


I know my picture is upside down. So dumb. Let the chicken rest and when it is cool enough to handle, shred it into large bowl.


Then comes the hard part. Add all ingredients to the bowl with the chicken and mix well.

Refrigerate and enjoy on bread, english muffins, put it in wraps or enjoy it on toast. I am going to share one of my favorite appetizer s with you. Have you seen these little shells in the supermarket. When you see them, buy them. They are so versatile. Sweet or savory.



I take a teasoonful of chicken salad and put it in a prepared shell and serve it as an appetizer. People love it.

And why wouldn't you? They are adorable and really tasty. Try it, you'll like it.

Next up are sugar cookie bars, that's right you heard correctly. Sugar cookies as bar cookies. This recipe comes from stylish cuisine, this blog is full of goodies you have to see to believe. So when you have a minute , go check it out. I'm sure you will like it. You will find things like this on there:

These sugar cookie bars are so easy and it makes a huge amount. They are perfect for a school bake sale or a big holiday party. The original version called for buttercream frosting, but I used a cream cheese frosting instead, I didn't want them overly sweet. I even cut down on the amount of sugar used. I only used 1 2/2 cups and it is just perfect to me.

Sugar Cookie Bars

1 cup butter, room temperature

2 cups sugar ( i used 1 1/2)

4 eggs

2 tsp vanilla

5 cups flour

1 tsp salt

1/2 tsp baking soda

Cream butter and sugar, until fluffy.

Add eggs, one at a time, mixing after each addition.

Add vanilla and mix well.

In a separate bowl, combine flour,salt and baking soda.

Add dry ingredients to wet ingredients and mix until just combined.

Spread into a greased jelly roll pan (13x18)

Bake at 375 for 10-15 minutes, or until golden and a toothpick comes out mostly clean. Cool completely and frost with your favorite icing. Cut into as many bars as you can. This makes alot!

I used cream cheese icing. I also doubled the icing , you can never have too much. Here is the recipe:

Cream cheese icing

1/2 cup butter ,softened

1 8oz package cream cheese, softened

1 tsp vanilla
3 1/2 cups powdered sugar

Beat together butter and cream cheese, add vanilla and then add powdered sugar. Beat until you reach the consistency you want.

Aren't they lovely? And the best thing about these cookies, think about the holidays. For Valentines day add a little red food coloring to the icing, St Patricks Day, add some green, how about Halloween add some orange food coloring and you will have a huge tray of the most festive cookies, at whatever party you are at.

I hope you try them, you will like them. They are a keeper.

Tasty Tortellini, Upside Down Peach Pudding cake ,awards and apoligies

I have to start this out by saying I am sorry I have been absent for a week or so and that my lack of commenting was just due to a very crazy week at my house, but it is over and done with and I can now move on to my regular schedule again, hopefully. I also want to apoligize for taking so long to acknowledge these two fabulous awards that were given to me. The first is from
Michelle, over at the cooking nurse, please check it out. Not only does she have great recipes, she has sites where you can get free samples and also many sites for moms to save money. So please take a quick peek, you will love it. Thanks, Michelle.

This second award comes from someone most of us know, Rachel over at rachel vs the kitchen, her blog is so much fun and everything always looks so good. Thank you so much Rachel, I appreciate it.

Now, onto two pretty quick and easy recipes. The first one is I found over at allrecipes.
I was looking for something quick to make for a light dinner and still have some to take to work the next day and I wanted to use what I had. I didnt want to have to run out to the store. I had these in the freezer:

Frozen cheese tortellini. I knew I could find something, and I did. This is a quick, tasty pasta salad that is open to so many possibilities. Here is the recipe and I will add my changes and additions in.


Tatsy Tortellini

20 oz frozen cheese tortellini
1/3 cup red wine vinegar
3/4 cup olive oil
1 1/2 tbsp dijon mustard
2 cloves garlic, minced
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
4 green onions, thinly sliced ( i did not use)
salt and pepper, to taste
1 cup black olives ( i did not use)
6 tbsp grated parmesan cheese


Cook tortellini according to directions, al dente.
While tortellini is cooking, prepare marinade. Combine vinegar, olive oil, mustard, garlic, basil, parsley, onions and salt and pepper, to taste. Whisk well, to combine. Set aside.
Drain tortellini, and rinse under cold water. Pour marinade over tortellini, olives( add additional ingredients here, ie: artichoke hearts, cannellini beans, chopped tomatoes, chunks of salami or mozzarella cheese) and refrigerate. When ready to serve, add parmesan cheese.


I added string beans, cannellini beans and tomatoes. I think artichoke hearts would work really well. The marinade has a great flavor from the mustard and I think it will taste better tomorrow after sitting in the fridge all night.



Up next is a quick but rather impressive looking cake. Peach Upside- Down Pudding Cake, I found it on recipezaar.
I had a can of sliced peaches in the cabinet, just waiting for me, calling to be used, can you hear them?

I think that most people probably have everything they need for this really beautiful cake at home.

Peach Upside-Down Pudding Cake

1/4 cup butter

1/3 cup brown sugar

1 (29 ounce) can sliced yellow cling peaches, drained

1 package yellow cake mix

1 package vanilla instant pudding mix

4 eggs

1 cup sour cream

1/4 cup veg oil

1/2 tsp vanilla

Combine butter and brown sugar in small saucepan and heat up, until sugar dissolves. I took some advice from the people who reviewed this recipe and doubled up on this part. Pour into the bottom of a 9x13 pan. Arrange peaches on top, like this:

Set that aside, while making the batter. Combine remaining ingredients and beat at med speed for 4 minutes. Spoon into pan and bake at 350 for 55-60 minutes or until cake springs back when touched. Cool in pan for 5 minutes. It will look like this:

I know, I know it doesn't look too impressive yet, but just wait a minute. Invert cake onto platter and cool completely. Serve with whipped cream, and Enjoy. Once you invert the cake, it should look like this:





Now, to me, that is impressive. It was so fast and easy and the smell in the house while it was cooking was out of this world. I think it would be great for a brunch or to bring to a BBQ. It is a perfect summer cake.

Want some? Try it. You won't be disappointed.

Chicken,Mushrooms and Artichoke hearts with Cheese tortellini in a light lemon, butter sauce

This is a picture of the beginning, the beginning of a fantastic recipe from Pam, over at For the love of cooking. Her blog is one of my go to blogs when I am looking to try something new. Please go visit her, if you haven't,I guarantee you will find a thing or two to try. Anyway, on to this great dish. Like I said, this is the beginning , chicken swimming in oil,lemon zest, garlic and basil. How bad could that be?Marinade:


2 Boneless, skinless chicken breasts
1 tbsp olive oil
1 clove garlic, minced
3-4 leaves of basil, chopped
zest of 1 lemon
salt and pepper
1 tbsp olive oil(for cooking )


Place chicken breasts between 2 pieces of plastic wrap, and pound them, with a mallet, until 1/4 inch thick. Place chicken in ziploc bag and add 1 tbsp olive oil,garlic, lemon zest, salt and pepper. Mix so the chicken is evenly coated. Let marinate for 1 hour. I let mine go for at least 4 hours.

Heat 1 tbsp olive oil in large skillet, over med heat. Once hot, add chicken breast and cook for 4 minutes, then flip and cook another 3-4 minutes, or until juices run clear. You can also grill them, which I was lucky enough to have my hubby do for me. Let the chicken cool for 5 minutes before cutting into bite size pieces.


Don' t they look great? Right here at this point you could serve them as is, with a few side dishes and you have a great alternative to regular breaded chicken cutlets. I have served them as is and they are fantastic, but we must move forward.



The Rest:

8 oz button mushrooms, sliced
1 cup frozen artichoke hearts, thawed
1 handful grape tomatoes
1 clove garlic, minced
3 tbsp parmesan cheese
1 package cheeses tortellini, prepared per instructions
juice of 2 lemons
2 tbsp butter
5-6 basil leaves, chopped
salt and pepper



Cook tortellini according to package. While pasta is cooking, add mushrooms to skillet where you cooked chicken and add more oil, if needed.Saute 3-4 minutes or until lightly browned. Add artichoke hearts, tomatoes and garlic. Stir frequently for 1 minute. Add tortellini, chicken, lemon juice, butter, basil and salt and pepper to taste. Warm through and serve.






I love this recipe, it has so many of my favorite things in it and many of us probably have most of these things in our kitchen already. It is a light meal, great for when the weather is hot. Thanks, Pam, for a recipe that is a total keeper.