Chicken Salad

I asked Jeff...years ago, to make me some chicken salad sandwiches. We contacted our friend, Denise Couch...who is Jeff's "Cooking Buddy" and got her recipe...then he did some adjusting over time. Recently we decided to serve it for our Relief Society Birthday Dinner and so we actually needed to write up the recipe...here it is. The salad should be a whitish color, the ingredient amounts MAY be off a bit...just play with it until you get it the way YOU like it!

Jeff Barrow’s Chicken Salad
This recipe feeds about 10 (give or take a couple!)

4 Boneless, skinless chicken breasts, cut in equal strips and seasoned with
salt, pepper, onion powder garlic powder and/or “Chicken Rub”

Saute or grill chicken on a grill pan (you don’t want it wet)

Let it cool and cut it into ½ inch cubes.

Mix Together:

1 cup mayonnaise (can add more if needed)
3 T mustard
1/4 cup chopped FRESH tarragon (1 package)
1 cup red, seedless grapes – cut in half
¾ cup sharp cheddar cheese, cut into ¼ inch cubes
1 cup Granny Smith Apples, peeled and cut into ¼ inch cubes. Can use any
crunchy, sweet apple of your choice.


Add the above mixture to the chicken and then add salt and pepper to taste. Store in fridge and serve on croissants.

Good luck…we jotted this down from memory. You can always add nuts or craisins too…

Peggy & Jeff

Much Requested Recipe

Finally...another recipe! This recipe is absolutely YUMMY! (And easy enough for Peggy to make!) We've made them multiple times for functions and someone always asks for the recipe. Jeff put some pecans on the last batch he made but they kind of got lost in the crust and I couldn't even tell they were there so, my advice is to not waste the money on pecans! This recipe doesn't need them!


Chewy Caramel Oatmeal Bars

Makes 24
From Woman’s Day Holiday Cookies 2009

2 cups all-purpose flour
2 cups quick oats
1 ½ cups packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 ½ cup unsalted butter, melted
1 12-ounce bag semisweet chocolate chips
1 14-ounce bag caramels (about 40)
5 tablespoons milk

1. Preheat the oven to 350^F. In a large bowl, combine flour, oats, brown sugar, baking soda and salt. Stir in melted butter until thoroughly mixed. Set aside half of the mixture.
2. Press the remaining half of the oat mixture into a 13x9x2-inch baking pan. Bake in preheated oven for 10 minutes. Sprinkle chocolate chips on baked crust.
3. In a microwave-safe bowl, combine caramels and milk. Microwave on high power about 3 minutes or until caramels are melted, stirring every 30 seconds. Pour caramel mixture over chocolate chips. Sprinkle reserved oat mixture on caramel layer. Bake 20 minutes. Cook completely; cut into bars.

Aunt Peggy's Sugar Cookies

This is my favorite sugar cookie recipe! Enjoy...make the frosting the consistency you want it by adding more or less hot water. Happy Valentine's Day!

COOKIES:

Mix together thoroughly:
3/4 cup soft shortening (part butter)
1 cup sugar
2 eggs
1/2 tsp. flavoring (I combine 1/4 t. vanilla and 1/4 t. lemon extract)

Sift together and then add to above mixture:
2 1/2 cups sifted flour
1 tsp. baking powder
1 tsp salt

Chill at least 1 hour. Preheat oven to 400 degrees. Roll out 1/8" thick. Cut into desired shapes. Place on an un-greased baking sheet. Sprinkle with sugar, if desired. Bake until delicately golden (usually about 6-8 minutes). Makes approximately 4 dozen 3" cookies. Frost with butter cream frosting.

Butter Cream Frosting:
1 pound powdered sugar
1 cube butter or margarine
1/2-1 tsp vanilla
dash salt

Blend together and add HOT water SLOWLY
until desired consistency obtained.

(I like this recipe as much as the Cookie Tree's sugar cookies!)

Peg

Gramma's 80th Birthday Cake

We had a great weekend in the Sierra Nevada Mountains enjoying family for Gramma Letha's 80th birthday celebration.

Well, instead of scrap booking the recipe Jeff used for Gramma's birthday cake, I've decided to start a blog and post recipes here! The recipe is found at the following Food Network site:

http://www.foodnetwork.com/recipes/paula-deen/
grandgirls-fresh-apple-cake-from-georgia-recipe/index.html

Jeff added some orange zest and cooked it in an angel food pan. This cake is really moist and seems to get better and better each day! Enjoy!

If the link doesn't work, here's the Recipe:

Grandgirl's Fresh Apple Cake from Georgia
Paula Deen
Prep Time: 30 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 1 hr 30 min
Level: Easy

Serves: 16 to 20 servings

Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat the oven to 325 degrees F. Generously grease a tube pan.

For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Printed from FoodNetwork.com on 09/25/2008

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