Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Serves 6.

A crunchy, yummy, fresh and tasty salad.
Source: Pinch of Yum

Salad:

• 2 boneless skinless chicken breasts
• 1 small head green or white cabbage (2 cups shredded)
• 1 large carrot (1½ cups shredded)
• 1 green papaya (1½ cups shredded)
• 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)
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon oil
• ½ teaspoon fish sauce
• ¼ cup peanut butter
• ¼ cup water

Directions:

1. 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.
2. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by 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. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3. 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.
4. 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.

One Breath Away

One Breath Away by Heather Gudenkauf

This book captured my attention from page 1.  When it was all said and done, I thought the ending could've been a little better, but I would still recommend this book to a friend.

Book description from Amazon:

In her most emotionally charged novel to date, New York Times bestselling author Heather Gudenkauf explores the unspoken events that shape a community, the ties between parents and their children and how the fragile normalcy of our everyday life is so easily shattered.

In the midst of a sudden spring snowstorm, an unknown man armed with a gun walks into an elementary school classroom. Outside the school, the town of Broken Branch watches and waits.

Officer Meg Barrett holds the responsibility for the town's children in her hands. Will Thwaite, reluctantly entrusted with the care of his two grandchildren by the daughter who left home years earlier, stands by helplessly and wonders if he has failed his child again. Trapped in her classroom, Evelyn Oliver watches for an opportunity to rescue the children in her care. And thirteen-year-old Augie Baker, already struggling with the aftermath of a terrible accident that has brought her to Broken Branch, will risk her own safety to protect her little brother.

As tension mounts with each passing minute, the hidden fears and grudges of the small town are revealed as the people of Broken Branch race to uncover the identity of the stranger who holds their children hostage.

Melt in Your Mouth Lemon Bars

Melt in Your Mouth Lemon Bars

Serves 24.

I got lazy and didn't end up making the frosting that is supposed to lay overtop of these bars.  Instead, I just sprinkled them with a healthy dose of powdered sugar.  Please reference the link below for the frosting recipe, or keep them classic (and easy!) and just do what I did.
Slightly adapted from: Just a Pinch

Crust:
2 cups all-purpose flour
1 cup softened butter
1/2 cup powdered sugar

Filling:
4 eggs, whisked
2 cups sugar
4 T. flour
6 T. lemon juice

Preheat oven to 350 degrees.

Mix crust ingredients and pat into the bottom of a greased 13x9 baking dish.  Bake for 15 minutes.

As crust is baking, combine filling ingredients.  Mix well.  Pour filling over crust and bake for 25 additional minutes.

Let bars cool completely, then cut and serve.

Lime Sherbet Dessert

Lime Sherbet Dessert

Serves 20+.

A refreshingly cool dessert.  The salty crust pairs perfectly with the sweet, sour sherbet.  Make it one last time during your own local Indian Summer.
Source: Thyme for Wine

1 1/2 C. Ritz Crackers, crushed

4 Tbsp. Sugar

7 Tbsp. Butter, melted

1.75 quart Lime Sherbet

1.75 quart Vanilla Ice Cream or Frozen Yogurt

4 Tbsp. Lemon Juice

1 C. Sugar

2 Eggs, beaten

6 Tbsp. Butter

Mix crust ingredients together in a small food processor. Once crumbly, press into a 9x13'' pan. Next, soften the lime sherbet and vanilla ice cream. Stir together in a large bowl (or I'm sure a stand mixer with the paddle or bread hook attachment would work fine on the lowest speed). Once combined, pour over the crumbs and put into the freezer. Meanwhile, make the lemon curd topping by cooking the lemon juice, beaten eggs, and butter in a small saucepan. Stir, while cooking over medium-low heat, whisking continuously until a low boil (about 10 minutes). Whisk for another 5 minutes and remove from heat; let cool (important). Pour the lemon curd over the ice cream; cover and freeze (best if frozen overnight). Let stand a few minutes before serving squares of this icebox dessert.

Into the Darkest Corner

Into the Darkest Corner by Elizabeth Haynes

This was such a great read.  A true edge-of-your-seat thriller.  I honestly didn't like reading it if I was home alone.  But I always WANTED to read it, so sometimes I just HAD to be scared.  :)

Book description from Amazon:

When young, pretty Catherine Bailey meets Lee Bright man, she can't believe her luck. Gorgeous, charismatic, and a bit mysterious, Lee seems almost too perfect to be true.

But what begins as flattering attention and spontaneous, passionate sex transforms into raging jealousy, and Catherine soon discovers that Lee's dazzling blue eyes and blond good looks hide a dark, violent nature. Disturbed by his increasingly erratic, controlling behavior, she tries to break it off; turning to her friends for support, she's stunned to find they don't believe her. Increasingly isolated and driven into the darkest corner of her world, a desperate Catherine plans a meticulous escape.

Four years later, Lee is behind bars and Catherine—now Cathy—is trying to build a new life in a new city. Though her body has healed, the trauma of the past still haunts her. Then Stuart Richardson, her attractive new neighbor,moves in. Encouraging her to confront her fears, he sparks unexpected hope and the possibility of love and a normal life.

Until the day the phone rings . . .

Oriental BBQ Pork Tenderloin

Oriental BBQ Pork Tenderloin

Serves 4.

A tasty pork tenderloin recipe that we all loved!
Source: Easy Weekly Menus

12 oz. pork tenderloin
3 T. red wine vinegar
2 T. olive oil
2 T. soy sauce
2 T. ketchup
1/2 t. garlic powder
1/2 t. rosemary

Put all ingredients except pork into a bowl and mix well using a whisk.

Pour over pork and let marinate for at least 15 minutes. 

When ready, cook pork on barbecue for 25 - 30 minutes, depending on thickness.  Turn occasionally to brown on all sides and baste frequently with marinade.  Quit basting after 15 minutes.

Pork is done at 145 F.  It will be slightly pink in the center which is perfect.  If you don't have a thermometer (instant or remote read) check it after 20 minutes by slicing into middle for a peak.  When done let it rest for 3 - 4 minutes, then slice at an angle, into 1" thick slices and serve.

Note:  Could also be roasted about the same amount of time, turning and basting, 400F

Peanut Butter Cup Cookie Dough Crumble Bars

Peanut Butter Cup Cookie Dough Crumble Bars

Makes 16 bars.

These were absolutely, positively delicious.  From now on, I will make a double batch and bake them in a 13x9 because one 8x8 pan is not enough!
Source: Averie Cooks

• 1/2 cup unsalted butter, melted (1 stick)
• 1 large egg
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• pinch salt, optional and to taste
• 1 heaping cup mini Reese's Peanut Butter Cups (or diced full-size cups; or substitute with another type of diced candy bar such as Snickers, Milky Way, Butterfinger, Heath, Rolos)
• about 1/2 cup sweetened condensed milk (just slightly more than half of one standard 14-ounce can)

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool momentarily so you don't scramble the egg. Add the egg, sugars, vanilla, and stir or whisk vigorously to combine, for about 1 minute. Add the flour, baking soda, optional salt and stir until just incorporated. Batter will be quite thick and dense.
3. Reserve 1/2 cup batter; set aside. Turn remaining batter out into prepared pan, smoothing it lightly with a spatula. Evenly sprinkle the peanut butter cups over the batter. Pour sweetened condensed milk over the top (just eyeball slightly over half of the can as you're slowly pouring). Using your fingers, lightly crumble the reserved cookie dough over the top in irregular, marble-sized chunks.
4. Bake for about 30 minutes, or until a toothpick inserted into the center comes out without cookie dough batter clinging; it may not be clean because you're going through other layers and you may have to peck around to find a testing place). Edges will be firm, raised, and golden. The sweetened condensed milk should nearly be set in all places, and possibly only a little jiggly in the very center of the pan. Bars will firm up more in pan as they cool.
5. Allow bars to cool in pan for at least 3 hours before slicing and serving. Lift out using the foil overhang. I recommend cooling for 1 hour on the counter, and at least 2 hours in the refrigerator, or overnight. This ensures clean, pretty cut marks. If you don't care about that, bars may be consumed as soon as they are cool enough to eat; grab a spoon and dig in. Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

Classic Banana Bread

Classic Banana Bread

Makes 1 standard loaf and 1 mini loaf.

This will definitely be my go-to banana bread recipe for when I want the traditional, homestyle bread.  If you click here, you'll find another great recipe for banana bread, but it is definitely sweeter and tastes more like cake.  You won't go wrong with either, but they are definitely slightly different and both worth keeping in the regular rotation.
Source: The Dough Will Rise Again

1 stick butter, softened
1 cup sugar
2 eggs
3 very ripe bananas
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all purpose flour
1/2 cup milk

1.) Preheat your oven to 350°. Start by creaming the butter and sugar together for about 2 minutes. Add the eggs, and mix until well-incorporated.

2.) Peel the bananas, place them in a bowl, and smash them well with a fork. Add them to the wet ingredients, and mix until combined. 

3.) Whisk together the salt, baking soda, baking powder, and flour. Add 1/3 of the flour mixture to the wet ingredients, and mix until just combined; add half the milk, then another third of the flour mixture, then the rest of the milk, and finally the remainder of the flour mixture, mixing until just combined after each addition.

4.) Spray your loaf pans with non-stick cooking spray; scoop the batter evenly into the pans or tins, only filling them halfway. This bread rises quite a bit, and if you fill them more than halfway, the bread has a tendency to collapse on itself, and you end up with an overbaked bottom, and a raw top! Bake muffins for 12-16 minutes, mini loaves for 22-25 minutes, and standard loaves for 45-50 until the edges are golden brown, and a toothpick inserted into the center comes out clean.

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.