Thursday, March 13, 2008

Julie's Pasta Salad

My sister-in-law shared this with us last summer and I really liked the different twist on the original chicken-grape-salad. I know no other name for it so I have named it after her!

3 cups cooked chicken cut into cubes
2 cups raw bowtie noodles (cooked)

1 - 8oz bottle Kraft Coleslaw dressing
1 cup mayo
1 dash thyme
1 pinch ginner

Mix chicken with dressing, gently add pasta. Before serving add:

1 C diced celery
2 C. apples slices or chunks (soaked in leftover pineapple juice so they don't turn brown)
2 C red grapes cut in half
1 - 20oz can pineapple tidbits, drained well.

Serve chilled.

Wednesday, March 12, 2008

Crockpot Honey-Glazed Ham

This is a really simple, yummy ham recipe that we have used for a couple of Easters. I found it on recipezaar, by "Meezer Girl". It's easily doubled or even tripled if you need to, and you have a big enough crockpot!

1 1/2 pounds ham (pre-cooked)
1/4 cup honey
1/4 cup orange juice (without pulp)
4 carrots (or as many as you want- I like a lot more than 4)

Peel and cut carrots into sections. Place ham in a crockpot with carrots all around. Mix honey and orange juice together and pour over ham and carrots. Cook on low 6-8 hours (or high 3-4 hours), or until carrots are tender, basting once an hour.

Lime Cream Cooler

This is a fun and easy St. Patrick's Day treat-- or any day! It makes a lot, so you might want to half the recipe if you have a small group.

4 cups vanilla ice cream, slightly softened
4 cups lime sherbet, slightly softened
4 cups milk
6 0z. frozen lemonade concentrate
6 oz. frozen limeade concentrate
2 cups water
4 cups ginger ale

In a large punch bowl stir together ice cream, sherbet, and milk. In a pitcher stir together lemonade concentrate, limeade concentrate, and water. Pour over ice cream mixture. Add ginger ale; stir until slightly mixed.

Monday, March 10, 2008

Cashew Chicken

I stole this from another cooking blog and thought I'd pass it along.  I tried it and it was quick, easy, and tasty.

2 lbs. boneless, skinless chicken breasts
1/4 cup cornstarch
1/4 cup soy sauce
2 Tbsp. sugar
1/4 tsp. salt
1/4 cup oil (I used less)
1 1/2 cup chicken broth
3/4 cup cashews, unsalted

Cube the uncooked chicken.  Mix cornstarch, soy sauce, sugar, salt, and chicken broth in a bowl.  Heat wok or frying pan over medium heat.  Add oil, add chicken.  Saute until tender.  Add liquid mixture to chicken.  Simmer 2 minutes.  Add cashews.  Heat.  Serve over rice.