Cooking Archives - Page 497 of 566 - Garden Seeds and Honey Bees

Chicken & Apple Salad Sandwich

Salad

*1 Pre-cooked Rotisserie Chicken (Garlic or Lemon Pepper) or 4 Cooked Seasoned Chicken Breasts, cut into bite sized pieces
*1 cup halved green or red Grapes
*3-4 Apples, small bite size pieces, (Gala, Pink Lady, Honey Crisps etc…)
*1/4 cup sliced Almonds

Dressing

*3/4 cup Olive Oil Mayonnaise, more or less
*1/4 teaspoon Black Pepper, or to taste

Combine together. Serve on a lettuce leaf inside a croissant or Ciabatta Roll

*1 Head of Lettuce, washed
*Croissants or Ciabatta Rolls
*Sandwich Picks, optional

See Ciabatta Recipe

Makes about 40 small sandwiches.

Note: In the pictures below I tripled the above Salad recipe for a shower and used only about half of the salad That I made, so I had extra.

You can see more of our Jungle Baby Shower Here and Here

These Sandwiches we used for our Jungle Baby Shower. Green Olives for the eyes and Red Peppers for the Tongue.

Enjoy!

Jessica, Lindy and Jamie

This is recipe from our Jungle Baby Shower.

You can see more of our Jungle Baby Sower Here and Here

Dark Chocolate Cupcakes

Cream together:

*3/4 cup Butter, at room temperature
*2/3 cup Granulated Sugar
*2 large Eggs
*2/3 cup Brown Sugar, packed
*2 teaspoons Vanilla

Add:

*1 cup Buttermilk, I used powder Buttermilk reconstituted
*1/2 cup Sour Cream, at room temperature
*2 tablespoons Water

Sift the following and then add to the above wet ingredients:

*1 3/4 cup All-Purpose Flour
*1 cup Hershey’s Special Dark Chocolate Powder
*1 1/2 teaspoons Baking Soda

Mix in a mixer until well combined. Add batter to muffin tins, with cupcake liners and fill them three fourths full. Bake the cupcakes in a pre-heated oven at 350*F. for 18-20 minutes. Cool completely before frosting. This recipe made 24 cupcakes, but it will depend on how full you fill each cupcake cup/liner with the batter.

Recipe adapted from Food Net Work

Butterfinger Frosting

Peel the chocolate off each Butterfinger with a potato peeler and set aside. Then Crush the orange part into almost a powder. (You can use the chocolate shavings for topping on the frosted cupcakes.)

*6 full size Butterfingers crushed or 12 snack sized crushed (You will need more Butterfingers if you wish to top cupcakes with half of a snack size Butterfinger for decoration)

Cream together the following in mixer:

*1/2 cup Butter, at room temperature
*1/2 cup Peanut Butter

Add:

*1 cup Powdered Sugar
*2-4 tablespoons Milk
*1/4 teaspoon Orange Gel Food Coloring or until desired color

Mix together well, add the crushed Butterfingers last.

Using a Pastry Bag with a large decorative Star tip for piping, pipe frosting onto cupcakes in a circle starting on the outside of the cupcakes moving to the center of the cupcake.

*When cutting Butterfingers try cutting then straight down with knife. I found that some will crumble no matter how you cut them they will crumble.

Recipe adapted from Make Bake Celebrate