Grilled Chicken Salad with Seasonal Fruit

189 made it  |  174 reviews

Recipe by:Karena

"Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange segments in winter. Anytime of year this composed salad will bring rave reviews."

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35 m6 servings567 cals

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• 1 pound skinless, boneless chicken breast halves
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• 1/2 cup pecans
• 1/3 cup red wine vinegar
• 1/2 cup white sugar
• 1 cup vegetable oil
• 1/2 onion, minced

• 1 teaspoon ground mustard
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 heads Bibb lettuce - rinsed, dried and torn
  
  

Directions

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• Prep
  15 m
• Cook
  20 m
• Ready In
  35 m

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Oreo Balls

Oreo Balls

1 Package regular sized oreos, crushed
1 (8 oz.) package of Cream Cheese, softened
1 package white almond bark
1 package chocolate almond bark

Prep time: 2 hours
Total time: 2 hours

1.  Using a blender or hand mixer, mix Oreos and cream cheese together.
2.  Roll into walnut sized balls
3.  Chill for an hour
4.  Melt approximately 3/4 package of white almond bark
5.  Stick a toothpick in an Oreo ball and dip it in the melted white almond bark
6.  Allow to harden on wax paper - takes about 15 minutes
7.  While waiting, melt about 1/4 package of chocolate almond bark
8.  When oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark (using a ziploc bag with a tiny hole cut in the corner)

Mary Hardman's French Eclair Cake

French Eclair Cake

Bake at 375 degrees in a 9x13 pan; Serves 12-18

Recipe may be doubled- 12x18 pan; Serves 24-36 depending on the size of pieces served.

1/2 cup Blue Bonnet Margarine (no substitutes)
1 cup water
1/4 tsp salt

Bring to boil over medium high heat: add 1 cup of flour.  Continue stirring over heat until mixture forms a stiff ball;  remove from heat.  Add 4 eggs, one at a time, stirring thoroughly after each egg (this process may be done in a heavy mixer when doubling the recipe).

Spread the dough in a 9x13 aluminum pan, slightly sprayed with cooking spray.  Bake in oven at 375 degrees for approximately 30-35 minutes or until the baked shell is a deep golden brown and no beads of moisture can be seen.

Take out of the oven and cool down before adding fillings.

Pudding Layer

1 large package of vanilla instant pudding
2 cups whole milk
4 oz. softened cream cheese
1 tub of Cool Whip
Mrs. Richardson's Hot Fudge


Mix together milk and pudding and stir for 5 minutes, set aside until thick.  Mix in 4 ounces of softened cream cheese.  Gently fold in 1 1/2 cups of Cool Whip. Cool for 1 hour.  Microwave 1/4 cup of Mrs. Richardson's Hot Fudge Sauce until sauce drips from the fork. (Hershey's  Chocolate Syrup does not work well, it's too runny)

Dip the fork into the sauce and flip the sauce back and forth forming a grid on top with th cool whip.  Cut the cake into pieces, about 12-18.  Place on plates and serve with raspberry sauce drizzled on top.

Raspberry Sauce

In a 1 quart saucepan mix combine:

1 package raspberry junket
1 3/4 cups of water

Bring to a boil over medium-high heat, stirring constantly until the mixture thickens.
Remove from heat and gently stir in 6-8 ounces of frozen raspberries.  Take care not to crush the raspberries.  Drizzle over eclair cake after it is on the plates.

Crock Pot Grape Jelly and BBQ Meatballs

This is so easy and SO YUMMY!!!

Crock pot grape jelly and BBQ meatballs

yield: 50 MEATBALLS

 

prep time: 5 MINUTES

 

cook time: 3 HOURS

 

total time: 3 HOURS

Ingredients:

1 32oz bag frozen fully cooked meatballs (about 50)
1 18oz jar grape jelly
1 18oz BBQ sauce

Directions:

Combine sauces in your crock-pot and stir until combined. Add meatballs and stir until they are coated with the sauce. Cook on high for 3 hours.
Enjoy as an appetizer or serve over rice for a main dish.

http://www.iheartnaptime.net/bbq-meatballs/

Corn Chowder

CORN CHOWDER

 

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This recipe is PACKED with flavor and is a family favorite! It will become a new go-to this fall and winter season!

Author: Nikki

Recipe type: Dinner

INGREDIENTS

• ¼ cup butter
• ¼ cup celery
• ¼ cup onion
• ¼ cup flour
• 3 cups milk
• 1 chicken bullion cube
• 3 cups frozen corn
• 2 Tablespoons sugar
• 2 teaspoons salt
• 2 cups cooked and diced potatoes
• ¾ cup cooked and chopped bacon
• 1½ cups heavy cream
• ¼ teaspoon white pepper

INSTRUCTIONS

1. In a large sauce pan, melt butter and add celery and onion. Sauté until tender.
2. Add flour and cook for 30 seconds, stirring.
3. Add milk and chicken bullion cube and bring to a soft boil over medium heat.
4. Add corn, sugar and salt. Return to a boil.
5. Add potatoes, bacon, and heavy cream, and pepper.
6. Serve warm/hot.
7. I garnished with chopped parsley and cooked and chopped bacon.

http://www.chef-in-training.com/2015/10/corn-chowder/

Caramel Pumpkin Sheet Cake

CARAMEL PUMPKIN SHEET CAKE

 

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This will be the BEST dessert you make this fall! The caramel-pumpkin combination is HEAVENLY! The cake is so moist and the caramel frosting is the perfect finishing touch!

Author: Nikki

Recipe type: Dessert

INGREDIENTS

• 1 (15 ounce) can pumpkin, not pumpkin pie filling
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt

Frosting

• 6 Tablespoons butter
• ½ cup heavy cream
• 1 cup brown sugar
• 2 cups powdered sugar
• 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Spray a 15x10x1 inch baking sheet with cooking spray.
3. In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.

Frosting

1. While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.

http://www.chef-in-training.com/2015/09/caramel-pumpkin-sheet-cake/

Pumpkin French Toast Bake

 138

1

Recipe by:cinderblock

"A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings."

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Ingredients

45 m8 servings305 cals

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• 8 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon white sugar

• 1 (15 ounce) can pumpkin puree
• 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, softened
Market Pantry Salted Sweet Cream Butter 4 Sticks
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Directions

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• Prep
  15 m
• Cook
  30 m
• Ready In
  45 m

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
3. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
4. Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
5. Bake in preheated oven until golden brown on top, 30 to 40 minutes.

http://allrecipes.com/recipe/213009/pumpkin-pie-french-toast/?internalSource=search%20result&referringContentType=search%20results