Chicken Salad with Grapes and Pecans

 Chicken Salad with Grapes and Pecans

Next time you have some leftover rotisserie chicken, make this simple salad.  Chicken Salad with Grapes and Pecans is the perfect blend of savory and sweet. Tender chicken, juicy grapes, crunchy celery and pecans, and creamy mayo come together to create a delicious, versatile dish. I serve it over lettuce, on a sandwich roll…or I eat it right from the bowl! 

 

  Chicken Salad with Grapes and Pecans

    4 cups rotisserie chicken

¾ cups red grapes halved

½ cup celery diced

½ cup mayonnaise

½ cup chopped pecans

Salt and pepper to taste

In a large bowl, combine chicken, grapes, celery, and mayo. Mix to combine.  Fold in chopped pecans.

 

 

 

 

 

 

 

 

 

 

 Taste and add in any salt and pepper necessary. Mix again and enjoy!

 

Storage

Once made, store this chicken salad in a sealed container in the refrigerator for up to three days.

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

No Bake Pecan Cream Pie

 

 Oh, my goodness this is a good pie. It has become one of my favorites and I make it often.  It’s no bake and so easy to make and I promise people will go on and on about how terrific it is.  Tastes like a cross between butter pecan ice cream and cheesecake.  It is the perfect Fall dessert.

No Bake Pecan Cream Pie

1 unbaked 9-inch pie crust 

1 cup heavy whipping cream

1/3 cup powdered sugar

2 (8 ounce) blocks cream cheese, softened

1/2 cup light brown sugar

1/4 cup pure maple syrup

1 1/2 cup pecans, finely chopped

1/4 teaspoon salt

 

Using a fork, prick the bottom of the crust so it doesn’t puff up. Blind bake the 9-inch pie crust according to package or recipe directions. Allow it to cool completely before adding the filling.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 In a mixing bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Set aside.  In a separate large bowl, combine softened cream cheese, brown sugar, maple syrup, and salt. Beat until smooth, creamy, and well blended.

 

 

 

 

 

 

 

 

 

 

 

 

 

Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Stir in 1 cup of finely chopped pecans. Spread the creamy pecan filling evenly into the cooled pie crust. Sprinkle the remaining pecans over the top as garnish.

 

 

 

 

 

 

 

 

 

 

 

 

Refrigerate for at least 2 hours, or until the pie is set and firm. You can add whipped cream or serve as is.  Slice, serve, and enjoy!

 

 

 

 

 

 

 

 

 

 

  

 

 

Photography is the property of and copyrighted to Welcome Home. 

Maple Pecan French Toast

 

 

 Oh, My Goodness. You work hard. You deserve this. You earned it. This will start your day in the happiest mood.  Come on, indulge.  Treat yourself.

 Maple Pecan French Toast

 1/4 cup butter, melted, (4 tablespoons)

3/4 cup packed light brown sugar

1 (14-16 ounces) loaf challah, brioche, French bread, or Texas Toast, (sliced into 1 1/2 inches thick slices)

8 eggs, slightly beaten

1 cup whole milk

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon nutmeg

1/8 teaspoon salt

1/2 cup pecans, measured then chopped

Maple syrup for topping

  

In a small bowl, whisk 2 of your eggs until combined.  Lay your bread slices in the mixture and flip over so both sides are coated with egg.

 

 

 

 

 

 

 

 

 

 

 

 

In another bowl, combine brown sugar and melted butter and pour on the bottom of a 9 x 13 baking dish. Arrange slices of bread in the baking dish cutting and overlapping to fit if necessary.

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, combine the milk, eggs, vanilla, cinnamon, ginger, nutmeg, and salt in a bowl and pour evenly over bread slices making sure all of the bread is covered.

  

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle chopped pecans over bread slices. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.

 

 

 

 

 

 

 

 

 

 

 

 

 

In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350°F.

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove casserole from oven and let it cool slightly before serving. Serve with a drizzle of maple syrup.

 

 

Photography is the property of and copyrighted to Welcome Home.

Maple Glazed Pecan Danish Braids

Maple Glazed Pecan Danish Braid

 

 

 

 

 

 

 

 

 

  

 

 

 

Why stop at the bakery for Danish when you can make them at home?  Your home will smell like a French bakery while they are baking and the taste of a warm pastry right out of the oven is incredible.  Picture yourself with a pastry in hand and a warm mug of coffee or tea.  OMG so good. Each bite comes with a crunchy and sticky filling that’s made with maple syrup and pecans. 

Maple Glazed Pecan Danish

1 package 17.3 oz Pepperidge Farm® Puff Pastry sheets, thawed but chilled

1½ oz pecans, roughly chopped

⅓ cup maple syrup, add more for glazing

all-purpose flour, for dusting

cooking spray

3 oz brown sugar

1¼ oz butter, melted

3 tbsp maple syrup

3½ oz pecans, roasted and crushed 

 

Preheat the oven to 350 degrees F.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prepare the filling by combining the pecans, brown sugar, butter, and maple syrup in a bowl. Stir until it forms a paste. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dust the working area with flour, then roll out the puff pastry sheet. Divide the pastry sheet into 4 pieces.

 

 

 

 

 

 

 

 

 

 

 

 

Make diagonal cuts, roughly ½-inch apart from each other, on opposite sides of the puff pastry. Add roughly 1 tablespoon of filling.

 

 

 

 

 

 

 

 

 

 

 

Fold the cut edges alternately, overlapping each other to create a braided pastry design. Tuck in both ends of the puff pastry. Transfer to the greased baking sheet lined with parchment paper.

 

 

 

 

 

 

 

 

 

 

Brush the pastries with maple syrup, then sprinkle your chopped pecans on top. Bake for 15 to 20 minutes or until golden brown.

 

 

 

 

 

 

 

 

 

 

 

Allow to cool down briefly at room temperature. Brush or drizzle with more maple syrup to glaze. 

 

 

 

 

 

 

 

 

 

 

 

 

Serve your pecan Danish pastry immediately with a cup of tea or 
coffee, and enjoy!

 

 

     Photography is the property of and copyrighted to Welcome Home.

Strawberry Cream Cheese Bread

 

Strawberry Cream Cheese Bread

 

 

 

 

 

 

 

 

 

 

 

This is such a pretty bread to serve anytime, but especially during the holidays. It looks like you did a lot of work to make it but it’s really quite simple when you use a loaf of frozen dough.  Just a few steps and you’re all done!  Fill it with your favorite filling….I've made it with blueberry, raspberries, peaches and even savory fillings as well.  So pretty and incredibly delicious….and the bonus?  Your home smells like fresh baked bread and strawberries.  YUM.

 Strawberry Cream Cheese Braid

1 Loaf Rhodes frozen bread dough, thawed to room temperature

2 cups fresh strawberries, chopped

1/3 cup sugar

3 tablespoons water

2 tablespoons corn starch

8 ounces cream cheese, room temperature

1/3 cup sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

 1 cup powdered sugar

3-4 tablespoons heavy cream

½ teaspoon vanilla extract

Preheat oven to 375 degrees and spray a baking sheet with non stick spray or line baking sheets with parchment paper. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Spray counter lightly with cooking spray. Roll loaf into a 15 x 15 inch square. Cover with plastic wrap and let rest 10-15 minutes. In the meantime, make your cream cheese filling.

 Cream Cheese Filling

 In a medium bowl, beat cream cheese until smooth, about 2 minutes. Add sugar, lemon juice and vanilla, beat for another minute or two.  Set aside.

 Strawberry Filling

 In a small bowl mix corn starch and water together. In a medium saucepan, add strawberries and sugar. Heat over low heat until sugar has melted then add corn starch mixture. Stir until strawberry sauce has thickened then remove from heat and let cool.

 

 

 

 

 

 

 

 

 

 

Braid

Remove wrap from rolled out dough and spread cream cheese mixture in a 5 inch strip down center of dough. Top with strawberry filling. Make cuts 1 inch apart on sides of dough to within 1/2 inch of filling. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet lined with parchment paper. 

 

 

 

 

 

 

 

 

 

 

 

Brush egg wash over both pastries and bake for 25-30 minutes or until golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Icing

In a small bowl, mix powdered sugar, 3-4 tablespoon of heavy cream and vanilla together until smooth. Add more heavy cream if needed for desired consistency. Drizzle over entire braid.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Cut braid into 1-2 inch slices and enjoy.

 

 

 

 

 

 

 

 

 

 

 

NOTE:   If you can’t find the loaf of bread dough, you can use 12 Rhodes White Yeast Dinner Rolls dough thawed to room temperature. Combine the rolls and roll out to your rectangle.

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.