Thursday, April 30, 2015

Welcome Home Magazine, May 1st Issue is Here!

























This delicious Strawberry Cheesecake Lush is the perfect dessert! Cold, creamy cheesecake with sliced fresh strawberries on a cookie crumb crust, topped with whipped cream deliciousness. The recipe will be in the next issue of the Welcome Home Magazine along with so many other mouth watering recipes you won't find any place else.

This is just a hint of what's to come in the next issue...coming out day after tomorrow. It's the Country Cooking issue coming out on May 1st and it is loaded with great recipes. I have included my favorite southern recipes from my Mom's collection and some helpful cooking hints and tips.

Subscribe now for only $2.00 per issue and you'll be able to click on a private blog to get your copy each month. Subscribe today and you will get over 300 exclusive recipes that have posted so far.

Click here to subscribe to the magazine blog and see all those recipes in minutes.

http://www.welcome-home-blog.net/p/my-store.htmlore.html

Double Chocolate Chunk Muffins
























Who said you can't have chocolate for breakfast?  And this is the perfect decadent and delightful muffin you've ever tasted!  Moist in the middle with chunks of half melted chocolate makes you savor every single bite.  Serve them warm out of the oven and top them with cream cheese or butter if you need a few extra calories.  Lol!  

Double Chocolate Chunk Muffins

6 tablespoons butter
4 ounces bittersweet chocolate, coarsely chopped, divided
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
1/3 cup unsweetened cocoa powder, sifted
½ teaspoon salt
1¼ cups buttermilk
1 large egg, beaten
1 teaspoon vanilla extract

Preheat an oven to 350 degrees.  Grease your muffin pans and add your liners and place on a baking sheet.

In a double boiler or a large bowl sitting on top of a saucepan of simmering water, add half of the chocolate with the butter and stir until melted. Remove from heat and set aside.
In a large bowl, sift together the flour with all other dry ingredients and set aside.
 In another bowl, stir the buttermilk, egg and vanilla together until blended. Pour this mixture over the dry ingredients and stir.  Then pour the melted chocolate in and with a wooden spoon or rubber spatula and quickly stir to blend just until smooth. Fold in the other half of the chopped un-melted chocolate.
















Fill each muffin cup to the top and place on baking sheet in preheated oven. Bake for 20 minutes, or tester inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffins from pan.



































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Hot Buttered Rum Muffins


























I make a lot of muffins...I freeze them and choose which one I might want for coffee in the morning. I give them away to friends, family and neighbors. I make them for the local church bake sale to raise money for the homeless. But of all the muffins I make, this is my favorite. Especially hot...just out of the oven. I can't even describe how good it is...it is fantastic. I freeze them immediately after making them so I'm not tempted to sit down and eat all of them at once!  


Hot Buttered Rum Muffins

12 tablespoons butter, room temperature
1 1/2 cups sugar
3 extra-large eggs
1 teaspoon butter flavoring extract
1 1/2 teaspoons rum flavoring extract
1 cup sour cream
1/4 cup whole milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 oz. bag butterscotch chips
2-3 tablespoons coarse sugar for topping

Preheat the oven to 350 degrees. Place paper liners in muffin pans and lightly spray with butter flavored non-stick cooking spray.

With an electric mixer cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the rum and butter extracts, sour cream, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the butterscotch chips with a spatula and be sure the batter is completely mixed.


























Scoop the batter into the prepared muffin pans (using an ice cream or cookie scoop works well), filling each cup about 3/4 full. Then sprinkle with generous amount of coarse sugar and bake for 20 to 25 minutes, until the muffins are lightly browned on top and a toothpick inserted in center comes out clean. Serve warm right out of the oven!

NOTE: If you use regular muffin tins, this will make about 2 dozen small (not mini) muffins. But if you want big fluffy more impressive muffins like mine, go with the jumbo muffin tins as I did and you'll get a dozen from this recipe.






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♥ Caramel Apple Muffins
























Oh what a wonderful muffin...with apples, cinnamon, pecans, caramel....Wow!  I made these this morning and my house still smells incredible!  They were so good hot out of the oven with a steaming hot cup of coffee! 

Caramel Apple Muffins

For the Streusel Topping:

2 Tablespoons Butter, Melted
4 Tablespoons Brown Sugar
4 Tablespoons Rolled Oats
1/2 cup toasted chopped pecans
2 Tablespoons All-purpose Flour
½ teaspoons Ground Cinnamon

Filling
3 Tablespoons butter, room temp
1/2 cup brown sugar
1/2 cup of toasted pecan, chopped fine
1 1/2 tablespoons ground cinnamon

1/2 cup sliced apples

Muffins
1/2 cup (1 stick) butter, melted
3/4 cup granulated sugar
3/4 cup milk
2 large eggs
1 3/4 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

Toast your pecans in a skillet on on a baking sheet in the oven for about 10 minutes. Remove and set aside. Increase your oven temperature to 400°F. Line a 12-cup muffin pan with cupcake papers and spray lightly with cooking spray. (I made jumbo muffins). 


























Prepare the topping by mixing the ingredients together until crumbly. Set aside. Prepare the filling by mixing the ingredients together. Set aside.

In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Drop 2-3 teaspoons cinnamon filling onto each muffin, and some sliced apples and then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.




























Browned Butter Icing:

1/2 cup (1 stick) butter
1 cup confectioners' sugar

In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.



























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Tuesday, April 28, 2015

♥ Pina Colada Muffins
























I made these early this morning and my whole house smells so tropical! The smell of baked pineapple and sweet vanilla is all throughout the house! And these taste just as good as they look and smell!

Pina Colada Muffins

3/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 heaping cup sugar
1/2 cup sweetened coconut flakes
2 eggs, room temperature
1 cup buttermilk, room temperature
4 tablespoons butter, melted
1/2 teaspoon vanilla
1/4 teaspoon coconut extract
1 cup canned pineapple chunks, drained

Preheat oven to 350 degrees and put muffins liners in muffin tin. Take out buttermilk and eggs, so they can come to room temperature. In a large bowl, mix together flours, salt, baking powder, sugar, and coconut flakes. Set aside.

In a medium-sized bowl, whisk together eggs, buttermilk, butter, vanilla, and coconut extract. Add wet ingredients to dry ingredients and stir until just combined. Don’t over mix or your muffins will be dry. Chop pineapple chunks to make mini chunks and then gently fold into muffin batter. Again, folding just enough to distribute pineapple bits. Sprinkle top with a little coconut that will toast during baking time.

Bake for about 25 minutes or until the tops of the muffins feel set when gently pressed. Cool a few minutes in the tin and then transfer to a wire rack to cool completely. 





























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Monday, April 20, 2015

Pineapple Teriyaki Meatballs































These are so good as an appetizer or as a main dish for any meal. Serve them on a toothpick or over a fluffy bed of rice. They are delicious and very addicting....sweet and savory all mixed up into each bite. And for a little kick, add as much as you want with some red pepper flakes! 

Pineapple Teriyaki Meatballs


2 pounds lean ground beef
2 eggs, beaten
1/3 cup teriyaki sauce (any brand)
2/3 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
pinch red pepper flakes (optional and only if you want a kick)
1 1/2 teaspoon Worcestershire sauce
1/4 cup fresh parsley, minced
3 tablespoons milk
1/4 cup crushed pineapple

Pineapple Teriyaki Glaze

1/2 cup soy sauce
1 1/2 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey
1/4 cup pineapple juice
3 tablespoons cornstarch
1/2 cup cold water

Meatballs:
Combine all ingredients in a large bowl mix well. Form mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat. When oil is hot, add the meatballs and brown on all sides, turning with tongs. You just want to brown them at this stage you will cook them through later. 


Sauce:

In a bowl, whisk together the soy sauce, water, pineapple juice, ginger, garlic powder, brown sugar, and honey together.

When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce for about 3-5 minutes.

In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Add the cornstarch/water mixture to the sauce being careful to mix around the meatballs so you don't break them apart. Continue to simmer the meatballs in the sauce over low heat until sauce is thick and the meatballs are cooked through, about 15 minutes. If sauce gets too thick you can add water. Serve over rice. 


























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Marshmallow Walnut Brownies


























Now here's a recipe that dates back to my Mom's oldest recipes. you might remember your Mom or Grandmother making old fashioned walnut brownies. Try them with pecans or macadamia nuts!  YUM!

Walnut Brownies

2/3 cup Hershey's cocoa
4 tablespoons shortening (Crisco)
1 cup butter
4 eggs
2 cups sugar
1 cup walnuts, chopped
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup all purpose flour

Preheat oven to 350 degrees and line a 9 x 13 baking pan with parchment paper leaving extra paper on each end to use as a handle for removing brownies later. Then lightly grease the parchment paper.

In a large saucepan, combine cocoa, shortening and butter. Heat over low heat until melted and smooth, stirring occasionally. Remove from heat. Beat in eggs, sugar, vanilla and salt until thoroughly blended. Stir in flour, blending well. Fold in chopped walnuts and spread batter evenly into bottom of the lined and greased baking pan. Bake 25 to 30 minutes. Do not over bake. Remove from oven and cool on rack.

Fudge Marshmallow Topping

2/3 cups Hershey's cocoa
4 tablespoons shortening (Crisco)
1 cup butter
2 eggs
1 tablespoon vanilla extract
3 3/4 cups powdered sugar
4 cups miniature marshmallows

In a medium saucepan, combine the cocoa, shortening and butter. Heat over low heat until melted and smooth, stirring occasionally. Remove from heat and add eggs, vanilla and powdered sugar, beating until smooth. Stir in the marshmallows. While mixture is still warm, pour over the cooled brownies.
Chill in refrigerator for a few hours or overnight before cutting.

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Wednesday, April 15, 2015

Fried Potatoes and Onions

























We had a lot of  fried potatoes when I was growing up.  I like to think it was a Southern thing and no one made them like my Mom.  Oh sure, we loved  her creamy mashed potatoes .... but fried potatoes and onions?  Now that was a whole different story.  Sometimes she would add some fresh green beans from her garden that she had cooked all day with ham hocks.  Now that was a supper!  And she always made fried potatoes with with soup beans and corn bread. When you think about it, you never see skillet fried potatoes on the menu of a restaurant. You might see home fries or hash browns but its hard to find good old country fried potatoes and onions. Looks like you'll have to make them yourself!  Go ahead.  This is what memories are made of.  

Skillet Fried Potatoes and Onions 

6 medium white potatoes 
1  sweet onion 
2 tablespoons bacon grease (the secret is the bacon fat!) 
2 tablespoons butter 
salt and pepper to taste 

Slice the potatoes and onions.  Melt the butter and the bacon fat over medium high heat in a large skillet (I use a 12 inch cast iron skillet). Fry onions until just tender and then add potatoes, spreading them in a single layer on the bottom of the skillet. Sprinkle on salt and pepper. 

























Allow potatoes and onions to cook until golden brown on the first side and then flip and fry on the other side.  Onions will start to caramelize so you want to scrap up the bits as you turn them. 

Turn down heat to medium and cover.  Continue to fry, flipping  a few more times until all the potatoes and onions are golden brown. Serve as a side dish with anything. 

 

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Monday, April 13, 2015

Pan Seared Chilean Sea Bass



























I love Chilean Sea Bass. It is the filet mignon of fish.  It’s the most incredibly delicious and uniquely buttery fish I have ever tasted. There’s simply nothing else quite like it.  The first time I ever tasted it was on a vacation in Las Vegas 10 years ago.  I was looking over the menu at a nice seafood restaurant and couldn't decide what to order.  The waiter suggested the pan seared Chilean Sea bass.  I had never heard of it and I was a little reluctant.  That's when he promised that if I didn't absolutely love it, he would give me dinner on the house that night. He was that sure.  So I said, okay why not.  When it came on a beautifully garnished plate, I was immediately curious.  It looked so good.  And then I took a bite. My taste buds exploded!  The flavor was incredible.  I couldn't put down my fork.  

I decided I would make it at home and went to the closest seafood house and bought my first fillets. I made it and it was delicious.  I would like to say it's like sweet buttery crab because of its most and tender texture. But it's not.  I would like to say it's like lobster because its so buttery.  But it's not.  Maybe a cross between both of those flavors but really unlike any other fish you will ever taste.  I seared it in Star Lemon Peel Olive Oil and served it over CaraMia Marinated Green Asparagus.  What a wonderful combination! 

Pan Seared Chilean Sea Bass

2 pounds of Chilean Sea bass filets
4 tablespoons of butter
2 tablespoons Star Fine Foods Olive Oil with Lemon Peel                    
1 tablespoon of fresh dill, chopped
Light sprinkling of Old Bay Seasoning (optional)
1 jar of Cara Mia Marinated Asparagus


Pat the fish filets dry with a paper towel. You want to absorb most of the moisture.  Heat the butter and lemon Peel olive oil in a large skillet on medium high heat until oil begins to ripple and smoke lightly. You want your skillet very hot to sear the skin of the fish.






















Fry the fish skin side down for about 5 minutes until crisp and brown. Carefully flip the fish over and sear for about 3 minutes or until lightly golden.   Fish will flake nicely when done. Sprinkle with a little parsley and dill. 



















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Serving Suggestion: Pictured with Cara Mia Marinated Asparagus! Delicious! 

Cara Mia Asparagus is available at select Walmart, Savemart, Schnucks, Smith’s, Ingles, Brookshire’s stores in either the produce section or canned vegetable aisle and online at http://bit.ly/CaraMiaAsparagus.

STAR Lemon Infused Olive Oil is available at Raley’s, Food Lion, Savemart and online at http://bit.ly/StarLemonOO.

Be sure to shop at Star Fine Foods for their other infused Garlic Oils. I use them and love them all!   http://www.starfinefoods.com/our-products/olive-oil/infused-oils/


Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout!

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Friday, April 10, 2015

♥ Ravioli and Meatball Casserole

























This was one of those throw it all together recipes that ended up being absolutely delicious and I will make it over and over again! I make a mean Italian meatball and when you throw them in with some little ricotta stuffed ravioli and then top it all off with more cheese you've got a winner! 

Ravioli and Meatball Casserole

1 (26 ounce) Ragu Chunky Tomato, Garlic, Onion, sauce
1 (24 ounce) package frozen cheese filled ravioli
2 cups shredded Italian blend cheese
1 cup finely shredded Parmesan cheese
1 cup of Colby Jack cheese

First cook the ravioli as directed on package, drain and add to a large bowl. Toss with about 1 cup or so of tomato sauce and set aside. You can add as much sauce as you like to the ravioli at this point. I like mine with less sauce. Next make your meatballs.

Italian Meatballs

1 pound ground beef
1 pound ground pork
1 cup bread crumbs, fresh or dried
1/2 cup finely grated Parmesan
1/4 cup evaporated milk
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 small onion, chopped finely
2 eggs

In a large bowl, lightly mix all ingredients by hand, but do not pack down meat mixture. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter. In a large, heavy pot heat 2 tablespoons of olive oil and two tablespoons of butter over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a shallow dish with about 1/2 cup of the sauce and then let meatballs cool slightly; cover and refrigerate until needed. Makes about 16 meatballs.




























 Ravioli Casserole

Spray a casserole dish with non-stick cooking spray. Add all the ravioli to the dish and then top with half the cheese. Add your meatballs and top with the remaining cheese. Sprinkle with parsely and freshly grated Parmesan cheese. At this point you can add more sauce as needed. I like mine on the dry sauce so I don't add any, but you can make it as saucy as you like.

Bake for about 30 minutes until cheese is bubbly and fully melted. Serve with those garlic knots I put up earlier today!

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♥ Garlic Knots






















So easy to make and so buttery good!  And the aroma coming out of my kitchen while these are baking is out of this world. The hardest thing about these is waiting for them to bake!  

Garlic Knots

 1 3/4 cups of warm water at 115 degrees
1/4 cup olive oil
1 teaspoon sea salt or course salt
1 tablespoon sugar
1 1/2 teaspoons of Active Dry Yeast
5 and 1/2 cups of all purpose flour
1/8 cup olive oil
2 tablespoons butter
4 cloves fresh garlic, minced and crushed
1/4 cup fresh parsley, chopped

Combine water, olive oil, salt, sugar, and active dry yeast in a larger bowl. Mix so that yeast dissolves then add the flour and mix well.
Cover the bowl with a warm hand towel or greased plastic wrap and set in a warm spot until doubled in size (usually 1-3 hrs).

I then chill the dough for about 15 minutes to make it easier to work with, but you don't have to if your time is limited. You can oil your hands to help keep dough from sticking to them. Divide the dough in two parts. I throw the dough on an oiled surface several times to flatten it and then roll it into a rectangle about 5" x 16" and 1/2" thick. Next I use a pizza cutter to make 1/2" x 5" strips.

Sprinkle dough strips and work surface with flour. Taking the strip nearest to you, roll it back and forth to create an even rope. Tie into a knot (over, under, and through) and place on parchment lined cookie sheet. Place knots about an 1 1/2" apart. Using lots of flour to keep the dough from sticking to itself while making your knots makes it so much easier. Continue making the rest of the knots with the second half of the dough. After each sheet pan fills up, cover with a dry towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° degrees. After knots have doubled in size, take off the towel bake for 12-15 minutes or until golden brown.





























Garlic Topping

While knots are baking, make garlic topping. Warm the olive oil, butter, and garlic in a small saucepan. Add chopped parsley and set aside. While the knots are still warm and just out of the oven, brush with the garlic oil and season with salt. Serve warm with your favorite pasta dish!

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♥ Almond Croissants




























I love croissants with tea or coffee and a little honey or butter. There is truly nothing like a warm buttery croissant fresh out of the oven. The recipe really isn't that hard but it takes some practice getting the shape right. Someti...mes I don't even bother and just make them as simple as I can. They still taste just as good! 

Almond Croissants

4 teaspoons instant dried yeast
1/2 cup lukewarm water (no more than 110 degrees)
3 1/2 cups bread flour
1/2 cup milk
1/3 cup granulated sugar
3 tablespoons butter, melted and cooled
1 1/2 teaspoons salt
1 cup butter, softened
1 egg
2 tablespoons milk
1/3 cup sliced almonds
2 tablespoons powdered sugar

Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.





























Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.

Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.




























Using a sharp knife, cut the dough diagonally to make 20 triangles and then roll the croissants up from the base curving the ends slightly to make a crescent shape. Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.

Preheat the oven to 375 degrees. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry and then sprinkle them with the sliced almonds. Bake the croissants for 14 to 16 minutes, until they are puffed and golden brown and the almonds are toasted. If desired sprinkle the powdered sugar over the tops of the warm croissants. Or drizzle some honey and a few additional almonds over the top. Oh Yum! 































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Thursday, April 9, 2015

♥ Shrimp Macaroni Salad























I love this salad and have been making it for years. It's smooth and creamy with tender shrimp and just the right blend of spices.  I eat it warm or cold....so good!   And it's one of those salads that just gets better each day.  In Maryland we love adding Old Bay seasoning to give it a little kick!

Macaroni Shrimp Salad

1 lb cooked pasta (I use elbows or Cavatapi)...
1 lb large precooked fresh or frozen shrimp, thawed and cut in pieces
1 cup diced celery
1/2 teaspoon Old Bay Seasoning (optional)
1 Vidalia or sweet onion chopped
2 teaspoons fresh dill weed
2 teaspoons celery seed
salt and pepper to taste
1 tablespoon fresh chives
1 cup mayo (I only use Hellman's Real Mayo)
1 tablespoon of milk or half and half

If using frozen peeled and cleaned shrimp, thaw them over night in bag they came in so you can save some of the liquid. Cook pasta in large pot of salted, boiling water for until tender. Drain pasta and add to large bowl. Do not rinse the pasta. 


























While pasta is cooking, remove tails from shrimp and cut into preferred sized pieces. I like to just cut them in half. In a separate bowl whisk together mayo, cream (or half and half), a little of the shrimp liquid, diced celery, chopped onion, salt and pepper to taste. Add the dill weed, celery seed, Old Bay seasoning if using, and chives.

Add dressing to pasta and mix in well. Then fold in shrimp making sure you distribute throughout. You may not need all the dressing if you prefer your salads to be more dry. I like mine creamy. Taste dressing to see if you need more seasonings.

I serve this warm when I first make it and then cold for the next day or two. It just gets better.


























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Monday, April 6, 2015

Chicken Waldorf Salad

























Tender chunks of chicken with granny smith apples, grapes and celery to give it the perfect crunch.  Served on crisp buttery club crackers. So good this way but I made enough for later this week to serve on a nice soft buttery croissant or Kaiser roll. I love this salad and it's so easy to make.

Chicken Waldorf Salad

2 cups cooked rotisserie chicken breast, cubed
1 cup seedless red grapes, halved
1/2 Granny Smith apple, cored and cubed
1/2 cup celery, chopped
1/2 cup mayonnaise
1/2 cup vanilla yogurt
2 teaspoons lemon juice
Salt and pepper to taste

Lightly toss chicken with grape halves, apple, celery in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat. Salt and pepper to taste.




























NOTE:  You can also add 1/2 cup dried cranberries and toasted pecans or walnuts.

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