I'm in desperate need of new recipes and look forward to getting this going! I couldn't stand looking at our blank new blog so I thought I would post something fun, cute and yummy... Enjoy!!
I'm the most interested (as of now at least) in getting quick and easy dinner ideas/recipes. Feel free to share your thoughts. What are you in need of?
Apple Lollipops!!!
RECIPE INGREDIENTS:
4-inch lollipop sticks
Melon baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
Small paper candy cups
1. First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry. 2. Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set.
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Since we tried it- here are some extra tips, etc.:
* Place the sticks in styrofoam so the candy coating dries before placing the apples in the refrigerator.
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Santa Rosa Valley Salad
1 box seasoned long grain and wild rice mix
Juice of 1 lemon
3 chicken breast halves, cooked and diced
4 green onions, chopped
1 red bell pepper, diced
3 ounces Chinese peapods, end removed
2 medium avocados, diced
1 cup chopped pecans, toasted
Lettuce leaves for garnish (red leaf looks nice)
Dressing:
2 cloves garlic, minced
1 T Dijon mustard
1/s t salt
¼ t sugar
¼ t pepper
1/3 cup seasoned rice vinegar
1/3 cup vegetable oil
Combine dressing ingredients in blender. Cover and refrigerate. Cook rice according to package directions. Mix with all salad ingredients except avocados and pegans. Combine with dressing and regrigerate 2-4 hour or up to 24 hours. Before serving, add avocados and pecans and garnish with lettuce leaves.
1 box seasoned long grain and wild rice mix
Juice of 1 lemon
3 chicken breast halves, cooked and diced
4 green onions, chopped
1 red bell pepper, diced
3 ounces Chinese peapods, end removed
2 medium avocados, diced
1 cup chopped pecans, toasted
Lettuce leaves for garnish (red leaf looks nice)
Dressing:
2 cloves garlic, minced
1 T Dijon mustard
1/s t salt
¼ t sugar
¼ t pepper
1/3 cup seasoned rice vinegar
1/3 cup vegetable oil
Combine dressing ingredients in blender. Cover and refrigerate. Cook rice according to package directions. Mix with all salad ingredients except avocados and pegans. Combine with dressing and regrigerate 2-4 hour or up to 24 hours. Before serving, add avocados and pecans and garnish with lettuce leaves.
