This sounds delicious!

Let me know if you try it! :)

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Chicken Salad

Total Time: 20 minutes

Yield: 6 Servings

Ingredients

• ¾ lbs of cooked, shredded chicken
• 1 stalk of celery, chopped small (including the leaves)
• 2 whole green onions
• 2 thin slices of sweet onion, chopped small
• 3-6 leaves of garlic chives, minced or 2 Tablespoons of regular chives, minced
• ¼ cup dried cranberries, preferably Craisins
• ¼ cup light mayo
• ¼ cup Greek honey yogurt
• 2-4 Tablespoons fresh fernleaf dill, minced
• 1 teaspoon fresh ground black pepper
• ½ teaspoon salt

Instructions

1. Put everything in a mixing bowl.
2. Mix gently until combined. Taste for salt and pepper, adjust if needed.
3. Chill for a few hours so everything can marinate a bit.
4. Serve with a dish of sliced almonds or other favorite nuts.

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I saw this adorable idea on Pinterest (I love pinterest!)


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1 bag Mini Pretzels
1 bag Plain M&Ms (sorted, get only the green ones)
1 bag Rolo candy
Cake/Cookie Pop Sticks
Pretty Ribbon
Parchment Paper

Step 1: Assemble all your supplies. Preheat oven to 350 degrees and line a

 cookie sheet with parchment paper.

Step 2: Arrange 3 mini pretzels into the shape of a shamrock, with the bottoms

 grouped together. Repeat this step until your cookie sheet is full of pretzel

 shamrocks.

Step 3: Place an unwrapped Rolo candy into the center of each pretzel

 shamrock so that the Rolo is touching all three pretzels.

Step 4: Carefully place cookie sheet in oven and bake for 3-5 minute

s or until the caramel gets soft. Remove from oven.

Step 5: Immediately after you remove from oven, do 2 things at once:

 1) Place an M&M on the top of the Rolo and 2) insert pop stick into the

 bottom of the Rolo. Press gently down on the Rolo candy,

 adjusting the pretzels so that they are still grouped close.

Step 6: Let pops cool completely. You can stick them in the 

freezer for a few minutes to speed this process up.

Step 7: Tie a pretty ribbon bow around the pop stick.

*For work or classroom parties: You can wrap the top with a

 clear plastic bag first before tying the ribbon around the stick for freshness.

Lime Sherbet Floats

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Cute & easy idea for St Patrick's Day! Just two ingredients, lime sherbet and sprite or other lemon-lime soda!

MARASCHINO CHERRY CUPCAKES

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PREP TIME

20 mins

COOK TIME

20 mins

These delicious cherry cupcakes have undertones of almond flavoring, and who doesn't love a cupcake with a cherry on top? Recipe source: Adapted slightly from Your Cup of Cake

Serves: 24 cupcakes

INGREDIENTS

cupcakes:

• 1 box white cake mix
• 3 eggs
• ⅓ cup vegetable oil
• ¾ cup milk (or buttermilk)
• ½ cup sour cream
• ¼ cup cherry juice (from Maraschino cherries)
• 2 teaspoons almond extract
• 1 cup Maraschino cherries, roughly chopped

frosting:

• 1 and ½ cups (3 sticks) unsalted butter, softened
• 6 cups powdered/confectioners' sugar
• 2 teaspoons almond extract
• ¼ cup heavy whipping cream
• 24 cherries with stems, for garnish

INSTRUCTIONS

Cucpakes:

1. Preheat oven to 325 degrees (F). Prepare a two 12-cup cupcake pans with papers, and set aside.
2. Rough-chop cherries, and set aside.
3. Combine remaining ingredients (cake mix, eggs, sour cream, oil, milk, cherry juice, almond) in a large bowl, and beat on medium speed with a hand mixer for two minutes.
4. Fold in chopped cherries.
5. Fill cupcake papers ⅔ full, with batter.
6. Bake 17-20 minutes or until a cake-tester comes out clean.
7. Allow to cool completely on a wire rack before frosting.

Frosting:

1. In the bowl of a stand mixer, beat butter until creamy.
2. Add powdered sugar and whipping cream, and beat until just combined.
3. Add almond extract, and beat until light and fluffy, about 4-5 minutes.
4. Frost as desired, and top with a cherry.
5. Enjoy

Gluten Free Valentine Cupcake Recipe

For those of you who are Gluten-Free (like Me) here's a recipe:

{BEST} Gluten-free Red Velvet Cupcakes with Cream Cheese Frosting

by Brianna Hobbs

Cook Time: about 20 minutes

Ingredients (48 Mini Cupcakes, or 24 cupcakes)

For the Cupcakes

• .75 oz (about 3 Tbs) cocoa powder
• 9.5 oz ( 1 1/4 c minus 1 Tbs) white sugar
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 1/2 tsp baking soda
• 8.25 oz (1 1/2 c) GF Rice Flour Blend *See below
• 1/2 c milk
• 1/2 c. vegetable oil
• 2 eggs
• 1 tsp vanilla
• 1 tsp vinegar
• 1/2 – 1 tsp red food coloring

For the Cream Cheese Frosting

• 4 oz cream cheese, softened
• 2 oz (1/4 c.) butter, softened
• 16 oz (4 c.) powdered sugar
• 2 Tbs cream (or milk)
• 1 tsp vanilla

Instructions

For the Cupcakes+

Preheat oven to 350F. Line mini muffin pan with mini paper liners.

Mix together all the dry ingredients in a mixing bowl. In a large liquid measuring cup mix together all the wet ingredients. Add the wet ingredients to the dry ingredients and mix until combined.

Fill the muffin pan cups about 3/4 way full (about 1 Tbs of batter for mini muffins) and bake until the cupcake springs back when you touch it, about 20 minutes. (30-35 minutes for a layer cake.)

Cool, frost, and eat.

For the Frosting

Using a stand mixer or electric hand beaters beat the butter and cream cheese until light and fluffy (5 minutes) add the cream, powdered sugar and vanilla and beat until smooth (additional 3 minutes.)

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Notes:

• I only used 1/2 tsp of food coloring in my cake batter, for a more vibrant color use 1 tsp.
• I’ve always enjoyed red velvet with cream cheese frosting, but if you want to try a traditional roux based frosting. Normally not gluten-free, use this recipe from gluten-free on a shoestring which is.
• Bake half into cupcakes and only make half a batch of frosting and then bake the other half of the batter in a greased 9×9 pan.

*

MY RICE FLOUR BLEND:

• 2 parts rice flour (I use 1 part each white rice flour and brown rice flour as a personal preference)
• 1 part tapioca starch
• 1 part potato starch (NOT flour)

The reason I use parts for my rice flour blend instead of exact measurements it that then you can easily make as much or as little of my rice flour blend as you want. For example: If you only wanted 2 cups of blend for a recipe then each part would be 1/2 cup. If you are like me and want to keep a huge canister in the pantry you can make a much larger batch.

February

I hope you have a blessed new month!
Ye are blessed of the Lord which made heaven and earth.
Psalm 115:15