Love Anthony

Love Anthony by Lisa Genova

An interesting read about that covers life, death, autism, infidelity, and friendship... among other things.  I enjoyed this one.

Book description from Amazon:

I’m always hearing about how my brain doesn’t work right…But it doesn’t feel broken to me.

Olivia Donatelli’s dream of a “normal” life shattered when her son, Anthony, was diagnosed with autism at age three. He didn’t speak. He hated to be touched. He almost never made eye contact. And just as Olivia was starting to realize that happiness and autism could coexist, Anthony was gone.

Now she’s alone on Nantucket, desperate to find meaning in her son’s short life, when a chance encounter with another woman brings Anthony alive again in a most unexpected way.

In a warm, deeply human story reminiscent of The Curious Incident of the Dog in the Night-time and Daniel Isn’t Talking,New York Times bestselling author Lisa Genova offers us two unforgettable women on the verge of change and the irrepressible young boy with autism whose unique wisdom helps them both find the courage to move on.

Cadbury Mini Egg Blondies

Cadbury Mini Egg Blondies

Makes one 8x8 pan.

Okay, these were amazing.  I will use this blondie recipe as my base for future blondies, changing up the mix-ins as desired.  Don't get me wrong, the mini eggs were wonderful, but I don't want to limit myself in the future.  :)
Source: Chef in Training

2 cups all-purpose flour

1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups milk chocolate mini eggs (I used one bag of Cadbury mini eggs and it seemed less than 2 cups, but it was plenty)

In a medium sizes mixing bowl sift flour, baking soda and salt together.

Cream together butter and sugars.  Add in vanilla and eggs mix until creamy.  Slowly add in flour mixture until it is incorporated.  Fold in Mini Eggs.

Spread batter into a greased 8×8, 9×9, or 11×7 baking dish.
Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean. 
***I baked mine in an 8x8 pan, at 350 for 30 minutes.

Let the bars cool for 30 minutes before slicing.

Sister

Sister by Rusamond Lipton

Love, LOVED this book.  A great read with an unexpected twist.  You will be sucked in!

Book description from Amazon:

"Lupton enters the highly charged ring where the best psychological detective writers spar... Like Kate Atkinson, Patricia Highsmith and Ruth Rendell… Both tear-jerking and spine-tingling, Sister provides an adrenaline rush that could cause a chill on the sunniest afternoon." –The New York Times Book Review

When her mom calls to tell her that Tess, her younger sister, is missing, Bee returns home to London on the first flight. She expects to find Tess and give her the usual lecture, the bossy big sister scolding her flighty baby sister for taking off without letting anyone know her plans. Tess has always been a free spirit, an artist who takes risks, while conservative Bee couldn’t be more different. Bee is used to watching out for her wayward sibling and is fiercely protective of Tess (and has always been a little stern about her antics). But then Tess is found dead, apparently by her own hand.

Bee is certain that Tess didn’t commit suicide. Their family and the police accept the sad reality, but Bee feels sure that Tess has been murdered.  Single-minded in her search for a killer, Bee moves into Tess's apartment and throws herself headlong into her sister's life--and all its secrets. 

Though her family and the police see a grieving sister in denial, unwilling to accept the facts, Bee uncovers the affair Tess was having with a married man and the pregnancy that resulted, and her difficultly with a stalker who may have crossed the line when Tess refused his advances. Tess was also participating in an experimental medical trial that might have gone very wrong.  As a determined Bee gives her statement to the lead investigator, her story reveals a predator who got away with murder--and an obsession that may cost Bee her own life.

A thrilling story of fierce love between siblings, Sister is a suspenseful and accomplished debut with a stunning twist.

Peanut Butter Toffee Cheesecake Brownies

Peanut Butter Toffee Cheesecake Brownies

Makes a 13x9 pan of brownies.

Sinfully delicious.
Source: Tina

1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix 1/2 cup Pure Vegetable Oil 1/4 cup water 2 Eggs 1 package (8 oz) cream cheese, softened 1 can (14 oz) Sweetened Condensed Milk 1/2 cup Creamy Peanut Butter 1 bag (8 oz) Heath® milk chocolate toffee bits 1 cup milk chocolate baking chips 3 tablespoons whipping cream 

Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.

In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.

In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. Store covered in refrigerator.

Paper Hyacinth

Paper Hyacinth

How cute are these little paper creations?
Source: Aunt Peaches

Click on the link above... she gives you far better instructions and photos than I'd ever be able to accomplish.  :)

Barefoot Baby Bloom Booties

Barefoot Baby Bloom Booties

Makes 1 pair.

The blogger linked below has great instructions, great pictures, and overall a very easy technique to make these adorable booties.  I made two pairs in an evening!  The only things I changed were my technique (I used all needle and thread instead of hot glue), the number of petals, and the size (made for an 8- and 12-month old vs. the bloggers 2.5 month old)
Slightly adapted from: I Can Dabble

T-shirt (I used one purchased from Michael’s, on sale for $2)

Coordinating Needle & thread
Coordinating felt (you only need a little for each shoe, so go digging through your scrap pile!)
Glue Gun, if preferred over needle & thread

I Can Dabble's writer took a great shortcut, using the finished hem of the t-shirt for the straps.  Eliminates a big sewing step.  Always a good thing.  So be sure to cut as close to the hem line as possible, and make sure each shoe has two-3" straps  (For an older child (over 1), you may need to increase the strap length to 3-1/2"-4").

Cut out a coordinating felt circle (approx 2.5 inches) and sew on both straps to be an under-the-sole strap and behind-the-heel strap. 

Next, create a 5 petal flower template on a piece of paper. The flower should end up being approximately 2.5 inches in diameter. Pin the template on your t-shirt and cut out 18 flowers (9 for each shoe).  ***I increased this number to 26; 13 for each shoe which gives the flower one extra layer of petals and an overall fuller look.

Take one petal and fold it in half. Then fold it in half again. Do this with 4 petals. Arrange each petal onto your felt circle so that the corners meet in the middle (you're essentially using each folded flower to be one petal). Now hot glue or sew them on. If you use hot glue, you’ll want to also hot glue each petal fold to itself.  Check out the original blogger's photos if you're confused.

Now take your next 4 petals and fold them the same way. This time when gluing them on, rotate your felt circle so that the new petals are lying across ½ of 2 bottom petals (check her blog for pics!).  Then, repeat again for a 3rd layer... again rotating slightly.  Basically, you don't want the petals stacked exactly on top of one another.

Take your last petal piece and fold it in half. Roll one corner into the other, kind of creating a cone shape. This will create the bud of the flower. Hot glue, or sew, the bud to the middle. Take the top layer of petals and add a dab of glue to the center and adhere it to the bud. This will give your flower more fluff and body.

Repeat with the other shoe, and then... you're done!

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Serves 4.

This reminded me of Asian Broccoli Slaw salad... you know, the one with the Ramen noodles?  It's fresh and crunchy and full of flavor.
Slightly adapted from: Pinch of Yum

2 boneless skinless chicken breasts
1 small head green or white cabbage (2 cups shredded) -- I used coleslaw mix
1 large carrot (1½ cups shredded)
1 green papaya (1½ cups shredded) -- I used 1 cucumber here instead
½ cup fresh cilantro
½ cup green onions
½ cup chopped peanuts

Dressing:
2 cloves garlic
3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper) -- I used 1/2 t. crushed red pepper 
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
½ teaspoon fish sauce -- I omitted because I didn't have any
¼ cup peanut butter
¼ cup water


Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.

If you did not buy coleslaw mix, chop the cabbage into very thin pieces, like it would be for coleslaw, rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. 

Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya (or peel and grate the cucumber). Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.

Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.

Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

"Buffalo Balls"

"Buffalo Balls"

I forget how many this makes.

A recipe you could use for dinner or as an appetizer at your next party.
Source: Amazing Pinterest World


For the meatballs:1lb ground chicken or turkey2 oz cream cheese, softened2 eggs2 Tbl chopped celery3 Tbl crumbled blue cheese1/2 tsp black pepper

For the sauce:1/2 cup Frank's Red Hot1/2 stick (4 oz) unsalted butter

Combine all of the meatball ingredients in a medium bowl. Don't add salt because The Frank's is super salty as is the blue cheese so trust me you don't need to add more.   Form into balls and place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes.  

Meanwhile, combine the Frank's and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.  After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce.  ***I used a basting brush for this step.  

Put back onto the cookie sheet and bake for another 13 minutes.  If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 5 minutes if you want them really saucy. Serve with celery stick.

The Aviator's Wife

The Aviator's Wife by Melanie Benjamin

Just like what's written in the book description below, this book reminded me of Loving Frank and The Paris Wife.  If you enjoyed either of those books, read this one!  It's an interesting glimpse into the marriage of Anne and Charles Lindbergh.  A little depressing, but a raw look at their life together.  I found the middle especially interesting, as it covered the Lindbergh baby kidnapping.

Book description from Amazon:

In the spirit of Loving Frank and The Paris Wife, acclaimed novelist Melanie Benjamin pulls back the curtain on the marriage of one of America’s most extraordinary couples: Charles Lindbergh and Anne Morrow Lindbergh.
 
“The history [is] exhilarating. . . . The Aviator’s Wife soars.”—USA Today
 
NEW YORK TIMES BESTSELLER

For much of her life, Anne Morrow, the shy daughter of the U.S. ambassador to Mexico, has stood in the shadows of those around her, including her millionaire father and vibrant older sister, who often steals the spotlight. Then Anne, a college senior with hidden literary aspirations, travels to Mexico City to spend Christmas with her family. There she meets Colonel Charles Lindbergh, fresh off his celebrated 1927 solo flight across the Atlantic. Enthralled by Charles’s assurance and fame, Anne is certain the  aviator has scarcely noticed her. But she is wrong.
 
Charles sees in Anne a kindred spirit, a fellow adventurer, and her world will be changed forever. The two marry in a headline-making wedding. Hounded by adoring crowds and hunted by an insatiable press, Charles shields himself and his new bride from prying eyes, leaving Anne to feel her life falling back into the shadows. In the years that follow, despite her own major achievements—she becomes the first licensed female glider pilot in the United States—Anne is viewed merely as the aviator’s wife. The fairy-tale life she once longed for will bring heartbreak and hardships, ultimately pushing her to reconcile her need for love and her desire for independence, and to embrace, at last, life’s infinite possibilities for change and happiness.
 
Drawing on the rich history of the twentieth century—from the late twenties to the mid-sixties—and featuring cameos from such notable characters as Joseph Kennedy and Amelia Earhart, The Aviator’s Wife is a vividly imagined novel of a complicated marriage—revealing both its dizzying highs and its devastating lows. With stunning power and grace, Melanie Benjamin provides new insight into what made this remarkable relationship endure.

Chicken Bundles

Chicken Bundles

Makes 4 bundles.

One of my favorite recipes.  Easy, delicious, and a kid-pleaser for sure.  This is a great meal to take to new moms (especially if they have other children already), but is also a great option for a busy weeknight.  Leftovers reheat well, or you can pop them in the freezer for a future meal.
Adapted from: Allrecipes

8-oz. canister refrigerated crescent roll dough (buy the seamless sheet option to make things even easier!)
3-oz. pkg. cream cheese, softened
1 lb. chicken breasts, cooked and shredded (about 2 cups)
2 T. minced onion
Salt & pepper
1 T. milk, if needed

Preheat oven to 350 degrees.

Unroll crescent dough.  If you are working with the seamless sheet, simply cut into 4 rectangles.  If you have the traditional dough, separate into four rectangles, while simultaneously pinching together some of the triangles to form those rectangles.  That was wordy... hope it makes sense!  Basically, you want 4 equally-sized rectangles from the one sheet of dough.

Make chicken filling by mixing together cream cheese, shredded chicken, onion, salt and pepper, and a little bit of milk, if needed.  Place chicken mixture evenly on top of each rectangle.  Pull corners up and together to form little pockets, pinching together any open ends.

Place onto greased baking sheet.  Bake in a preheated oven for 25-30 minutes, or until golden brown.

Baked Oven Tacos

Baked Oven Tacos

Makes 18-20 tacos.

I used flour tortillas instead of the recommended hard taco shells.  They still tasted great, but, as you can imagine, they didn't hold their shape while baking.  This made for a messy eating experience, and not nearly as nice of a presentation, but do whatever floats your boat!
Slightly adapted from: Mommy, I'm Hungry

2 lbs ground beef (or turkey/chicken)
1 small onion diced1 small can diced green chilies2 T. taco seasoning1 (8 ounce) can low sodium tomato sauce 1 (16 ounce) can fat free refried beans 2 cups shredded reduced fat Colby-jack cheese 18-20 hard taco shells

Optional Condiments- Lettuce (shredded) Tomato (diced) Salsa Guacamole Sour CreamOlives, sliced  

Preheat the oven to 400 degrees.  
In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving. 

Me Before You

Me Before You by Jojo Moyes

We read this for book club, and while I didn't ever come to love this book, many of the people in my group did.  Amazon readers give it great reviews too, so don't let my so-so review stop you from reading this one!

Book description from Amazon:

They had nothing in common until love gave them everything to lose

Louisa Clark is an ordinary girl living an exceedingly ordinary life—steady boyfriend, close family—who has never been farther afield than their tiny village. She takes a badly needed job working for ex–Master of the Universe Will Traynor, who is wheelchair bound after an accident. Will has always lived a huge life—big deals, extreme sports, worldwide travel—and now he’s pretty sure he cannot live the way he is.

Will is acerbic, moody, bossy—but Lou refuses to treat him with kid gloves, and soon his happiness means more to her than she expected. When she learns that Will has shocking plans of his own, she sets out to show him that life is still worth living.

A Love Story for this generation, Me Before You brings to life two people who couldn’t have less in common—a heartbreakingly romantic novel that asks, What do you do when making the person you love happy also means breaking your own heart?

Classic Chicken Salad

Classic Chicken Salad

Makes enough to fill about 40 slider sandwiches.

I love a classic chicken salad... who doesn't??  This is as classic as classic can be, so feel free to jazz it up if you prefer grapes, or dried cherries, or nuts, or any additional ingredients.
Inspired by: Hezzi D's Books and Cooks

3.5 lbs. boneless, skinless chicken breasts
1 c. mayo
2 T. Dijon mustard
2 T. lemon juice
4 celery ribs, minced
1/4 c. red onion, minced
1/4 c. green onion, minced
Salt and pepper

Poach chicken breasts and then chop into small pieces.  Combine with remaining ingredients and fill sandwich buns, or refrigerate until you are ready to serve.

Banana Cupcakes with Cream Cheese Frosting

Banana Cupcakes with Cream Cheese Frosting

Makes 24.

These are easy and always a hit.  Such a great cupcake!
Source: 100 Things to do with a Cake Mix cookbook

1 yellow cake mix
1 box instant banana pudding
2 extra-ripe bananas, mashed
4 eggs
1/4 c. canola oil
1 c. water

Preheat oven to 350 degrees and prepare muffin tins by filling with liners.

Mix all ingredients; beat to combine well.  Fill muffin cups, 3/4 full, and bake for 18-20 minutes until beginning to become golden brown and a toothpick comes out clean.

Let cool for a few minutes in the pan, then cool fully on a wire rack.

Cream Cheese Frosting

8-oz. block cream cheese, softened

1/2 stick butter, softened

2 t. milk

1 t. vanilla

4 c. powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.

Frost cupcakes.

The Comfort of Lies

The Comfort of Lies by Randy Susan Meyers

This book is written from the perspectives of multiple people.  I like these kind of books.  The chapters seem to clip by and the material stays interesting.  I wasn't disappointed by this book, but I wasn't blown away either.  

Book description from Amazon:

“Happiness at someone else’s expense came at a price. Tia had imagined judgment from the first kiss that she and Nathan shared. All year, she’d waited to be punished for being in love, and in truth, she believed that whatever consequences came her way would be deserved.”

Five years ago, Tia fell into obsessive love with a man she could never have. Married, and the father of two boys, Nathan was unavailable in every way. When she became pregnant, he disappeared, and she gave up her baby for adoption.

Five years ago, Caroline, a dedicated pathologist, reluctantly adopted a baby to please her husband. She prayed her misgivings would disappear; instead, she’s questioning whether she’s cut out for the role of wife and mother.

Five years ago, Juliette considered her life ideal: she had a solid marriage, two beautiful young sons, and a thriving business. Then she discovered Nathan’s affair. He promised he’d never stray again, and she trusted him.

But when Juliette intercepts a letter to her husband from Tia that contains pictures of a child with a deep resemblance to her husband, her world crumbles once more. How could Nathan deny his daughter? And if he’s kept this a secret from her, what else is he hiding? Desperate for the truth, Juliette goes in search of the little girl. And before long, the three women and Nathan are on a collision course with consequences that none of them could have predicted.

Riveting and arresting, The Comfort of Lies explores the collateral damage of infidelity and the dark, private struggles many of us experience but rarely reveal.

Lemon Cupcakes with Raspberry Buttercream

Lemon Cupcakes with Raspberry Buttercream

Makes 24-28 cupcakes.

Mmmm, a perfect cupcake for spring.  Dense lemony cake with raspberry frosting.
Slightly adapted from: Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
4 teaspoons grated lemon zest
4 tablespoons of lemon juice
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 22-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

2 sticks butter, softened
1 tsp vanilla extract
1/3 cup raspberry jam
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk

Beat butter and vanilla until creamy. Mix in raspberry jam and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

Garnish with fresh raspberries, if you'd like!

Snickerdoodle Blondies

Snickerdoodle Blondies

Serves 20-24.

A great twist on a classic.  YUM!
Slightly adapted from: Lovin' From the Oven

2-2/3 c. AP flour
2 t. baking powder
1 t. cinnamon
1/4 t. ground nutmeg
1 t. salt
2 c. brown sugar
1 c. softened butter
2 eggs, at room temperature
1 T. vanilla extract
1 T. white sugar
1 t. cinnamon

Preheat oven to 350 degrees.  Lightly grease a 9x13 pan.  Combine flour, baking powder, 1 t. cinnamon, 1/4 t. nutmeg, and salt.  Set aside.

In a large bowl, beat together butter and brown sugar for 3-5 minutes.  Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in flour mixture until well blended.  Spread evenly in prepared pan.  Batter will be thick.  Combine the 1 T. white sugar and 1 t. cinnamon in a small bowl, evenly sprinkle over the top of the batter.

Bake 25-30 minutes.  Cool before cutting.

Apple-Cinnamon Baked Overnight Oatmeal

Apple-Cinnamon Baked Overnight Oatmeal

Makes 13x9.

I loved this baked oatmeal.  I was a little thrown off by the overnight soak, because I had never done one and didn't know what to think about soaking the oats in vinegar.  Eek!  I still don't know if it's a necessary step, but I will do it again in the future since the overall result was so tasty.  This is definitely a breakfast favorite for me.  
Slightly adapted from: Serenity HHW

6 cups thick rolled oats
1/2 cup acid, such as whey or raw apple cider vinegar (I used 1/4 cup yogurt and 1/4 cup apple cider vinegar)8 cups water1/2 cup butter, lightly melted (I reduced to 5 T.)2 cups whole milk (I used 1 cup whole, 1 cup 1%)6 eggs (I reduced to 5, and will probably only use 4 next time)1/2 cup sugar  (I used 1/4 white sugar and 1/4 brown sugar)1 teaspoon vanilla extract2 tablespoons cinnamon1/2 teaspoon sea salt1 apple, diced finely or shredded1 cup unsweetened, shredded coconut (I sprinkled about 1/2 cup on top)

Combine oats, acid, and water in a big bowl. Cover and let soak overnight.

In the morning, preheat the oven to 375 degrees. Drain the oats through a fine sieve. Rinse and allow to drain again.

In a big mixing bowl, whisk together butter, milk, eggs, sweetener, vanilla, cinnamon, and salt. Add oats and mix well. Add the apples, and coconut and mix in gently.

Transfer to a greased 9” x 13” baking dish.  Smooth the top, and sprinkle with coconut. Bake for 45 minutes to 1 hour, or until golden brown and a toothpick inserted comes out clean.

Remove from oven to a cooling rack.  Serve in bowls with some milk added. Or as an oatmeal bar with maple syrup and fresh fruit. 

Avocado Chicken Salad

Avocado Chicken Salad

Makes 3-4 sandwiches, or 6-8 "sliders"

Avocado is super tasty and heart-healthy.  After snapping the photo above, I realized crushed red pepper would have given this chicken salad the extra kick it needs, so be sure to add it!
Slightly adapted from: Key Ingredient

2 chicken breasts, cooked and shredded
1 avocado
2 T. mayo
1/4 onion, diced
1/8 c. diced celery
1/2 lime, juiced
Salt & pepper
Crushed red pepper
Sliced provolone cheese, if desired

If chicken is not already cooked, poach in water until no longer pink.  Shred with two forks.

Meanwhile, mash avocado in a large bowl.  Stir in mayo, onion, celery, lime juice, and chicken.  Season with salt, pepper, and crushed red pepper.

Serve on sandwich buns, with provolone cheese, if desired.

Slow Cooker Chicken Phillies

Slow Cooker Chicken Phillies

Serves 4-6.

This is such a simple recipe, but for whatever reason, I loved it!  Having good buns, toasting them with a melty white cheese, and slathering them with mayonnaise is key.  YUM!
Slightly adapted from: Food, Family, & Finds

2 T. butter
1 large onion, sliced
1 green bell pepper, sliced
3 boneless, skinless chicken breasts, sliced (I forgot to slice and it still worked out fine)
2 T. Dale's steak seasoning (or any steak seasoning)
sliced mozzarella cheese
hoagie rolls

Spray a 3-4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
Add butter, onion, and green pepper.
Toss chicken with steak seasoning, salt, and pepper, then add to slow cooker.
Cover and cook for 4-5 hours.
Shred chicken.
To serve, toast hoagie buns with mozzarella cheese in oven.  Slather with mayo.  Top with chicken mixture.

Eat and enjoy.

Raspberry Lemon Breakfast Cake

Raspberry Lemon Breakfast Cake

Serves 24.

I don't know what happened to my photo.  :(  But here's a breakfast cake that screams spring!  It's a little labor-intensive, but the outcome is worth it.  This is a REALLY GOOD breakfast cake.  YUM.
Source: Rook No. 17


3 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons salt
2 cups Dannon® Oikos® Vanilla yogurt
2 cups granulated sugar
6 large eggs
The zest of 3 lemons
1 cup canola oil
1 12 oz. bag frozen whole raspberries
1/4 cup granulated sugar

For the lemon syrup:
1/3 cup granulated sugar
1/3 cup fresh lemon juice

For the lemon cream cheese frosting:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
4 oz. cream cheese 

Preheat oven to 350 F.  Coat a 13x9 baking pan with nonstick spray, then line with parchment paper so that parchment extends over the 13" sides by several inches (allowing you to simply lift the cake from the pan once it has cooled).

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, whisk the sugar and eggs until pale yellow.  Add yogurt, lemon zest and oil and beat on low to combine.  Add dry ingredients to the wet.  Stir just to combine, so that no white streaks remain and batter is smooth.  Pour half of the batter in to the prepared pan and evenly spread with a silicone or offset spatula.

Remove frozen raspberries from the freezer.  Rinse in a colander under cold water to remove frost.  Transfer to a medium bowl and gently toss with 1/4 cup sugar.  Evenly distribute the frozen sugared raspberries over the layer of batter.  Top with remain half of batter and use a silicone or offset spatula to evenly distribute. 

Bake for 40-50 minutes (until a toothpick comes out clean of batter, or cake springs back to the touch).  Remove cake from oven and cool on a wire rack for 10 minutes.

While cake is cooling, combine the 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan.  Cook over medium-high heat until sugar dissolves and mixture is clear.  After cake has cooled for ten minutes, pour lemon syrup evenly over the entire cake (while still in pan).  Continue to cool the cake on a rack for 30 minutes.

Once cake is cool, prepare the frosting by melting the cream cheese in a medium bowl over low heat in the microwave (or a saucepan).  Whisk in the powdered sugar and lemon juice until smooth.  Using a silicone or offset spatula, spread the frosting over the entire cake.

Using the overlapping sides of the parchment as handles, gently lift the cake from the pan.  Cut in to squares and serve.

Balsamic Vinegar Chicken with Fresh Tomatoes & Goat Cheese

Balsamic Vinegar Chicken with Fresh Tomatoes & Goat Cheese

Serves 4.

A delicious meal, and fairly easy considering the presentation.
Adapted from: Coach Shelly Heim: Eating Clean and Staying Fit

4 skinless, boneless chicken breasts1 package of cherry or grape tomatoes, cut in half1/2 red onion, thinly sliced1 cup fresh basil, chopped1 tablespoon olive oil4 – 5 garlic cloves
1 tsp. balsamic vinegar1/4 cup water

Preheat oven at 375 degrees. Place chicken breasts in a baking dish that has been coated with nonstick spray and season with salt and pepper. Top with tomatoes, crumbled goat cheese, red onion, and basil.

In a small bowl, combine the garlic, olive oil, vinegar, water; pour over chicken.  Bake for about 40-45 minutes or until chicken is fully cooked. 

Ultimate Chicken Fingers

Ultimate Chicken Fingers

Serves 4.

Shown here with Parmesan Oven Fries, these chicken fingers were so so good.  We all LOVED them. I really need to make a batch and freeze them (to replace the store-bought chicken nuggets), but each time I make them, we just want to eat them!
Source: Betty Crocker

2/3 c. Bisquick mix
1/2 c. grated Parmesan cheese
1/2 t. salt or garlic salt
1/2 t. paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2" strips
1 egg, slightly beaten
3 T. butter, melted (I omitted this)

Heat oven to 450 degrees.  Line cookie sheet with foil; spray with cooking spray.

Mix Bisquick, cheese, salt, and paprika in a 1-gallon resealable plastic bag.  Dip the chicken strips into egg; place in bag of Bisquick mixture.  Seal bag; shake to coat.  Place chicken on cookie sheet.  Drizzle butter over chicken (if using).

Bake 12-14 minutes, turning after 6 minutes, until no longer pink in the center.

Gyro Burger Pitas

Gyro Burger Pitas

Serves 4.

These were fun, and different than our normal line-up for meals.  Both The Mr. and I both really enjoyed the change.  
Source: Our Best Bites

1 lb. lean ground lamb
4 cloves garlic, minced
1 1/2 tsp. dry onion
1 Tbsp. Dijon or coarse grain mustard
3/4 tsp. Kosher salt
1/4 tsp. black pepper
1 Tbsp. red wine vinegar
1/2 tsp. dry oregano
1 tsp. rosemary, dry or fresh and chopped
Tzatziki sauce
4 pitas or 6″ rounds of flatbread 
Fresh tomato and thin onion slices

Gently combine lamb, garlic, onion, mustard, salt, pepper, vinegar, oregano, and rosemary with your hands and shape into 4 oblong patties. Grill for 5-6 minutes on each side and remove from heat. Allow to stand for 5 minutes. Place on pitas or flatbread and add onions, tomatoes, and Tzatziki. Fold like a taco and serve immediately. For easy serving and clean-up, wrap in aluminum foil.

I sauted my onion slices instead of using fresh.  Use whichever is your preference!

Chewy and Fluffy Chocolate Chip Cookies

Chewy and Fluffy Chocolate Chip Cookies

Makes about 3 dozen.

Cornstarch is the "secret ingredient" in this recipe, and I must say, it really does make a difference!  These cookies came out tall and fluffy (but still moist, dense, and chewy) just like the blogger said they would.
Source: Apple a Day

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Preheat oven to 350 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.