Cranberry Chicken Salad - Guest Post by Raquel from Organized Island

Welcome!  It's Wednesday, which means that one of my wonderful blogging friends is guest posting here at Addicted to Recipes!  I'd like to introduce you to Raquel from Organized Island!  She's sharing a tasty recipe today!

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Hi Everyone!

I am so excited to be guest posting at one of my favorite sites! I am Raquel from Organized Island and I blog about simple recipes, crafts and of course, organizing!

Today I am sharing my recipe for Cranberry Chicken Salad

2 cups cooked chicken, cooled and shredded
1/2 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup dried cranberries
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Put ingredients in a bowl and mix together.



Chill for at least an hour. The cranberries add a nice fall flavor to the chicken salad.
You can add nuts at this point if you want, as well.

Serve on a bed of lettuce, or in a sandwich. It is really tasty!

Hope you are all having a wonderful week!

Rhubarb-Buttermilk Tea Cake

My monthly Chatelaine magazine never lets me down.  There is always new inspiration in there...fueling my addiction!  A few months back, there was a recipe for Rhubarb-Buttermilk Tea Cake that really caught my eye.  You know that we love our banana breads, but this looked like a nice change of pace for us.  Here is the recipe (Source: Chatelaine, May 2012):

CAKE:
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup brown sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups chopped rhubarb
1/2 cup chopped pecans

GLAZE:
1 cup sifted icing sugar
4-5 teaspoons lemon juice

Preheat the oven to 350F.

In a large bowl, whisk together the egg, brown sugar, buttermilk, oil, and vanilla.  In a small bowl, combine the flour, baking soda and salt.   Stir the flour mixture into the wet ingredients.  Add in the rhubarb and pecans, stir only to moisten.  Pour batter into sprayed (bottom only) loaf pan.

Bake in the centre of the oven for approximately 70 minutes, or until insterted toothpick comes out clean.  Cool on a wire rack, in the pan, for 10 minutes.

In a small bowl, mix the icing sugar with the lemon juice.  Add 1 teaspoon of lemon juice at a time until the glaze is thick and smooth.  Drizzle the glaze over the warm cake, the glaze will (and should) run down the sides!

VERDICT:
This cake went over really well with the family!  Our son loved it, and my hubby had no complaints :-)  I especially liked the glaze on top, it was a little addicting!!

Did you know that you can also follow me on Facebook and Twitter?!

Scrumptious Sunday Recipe Link Party #28

Hello friends! And a Happy Sunday to you!  I sure hope that this past week has been fabulous for you!  Our oldest started Kindergarten this week

OK gang... It's time to share your fabulous recipes HERE for Scrumptious Sunday #28!

Don't forget, all featured recipes will be shared on my blog, and on my Facebook, Twitter and Pinterest pages!

Also...just giving you a little heads up!  On Tuesday September 18, I will be hosting a special link party - I'm looking to compile a great list school / lunch box ideas for my oldest son!  I can't wait to see what you come up with!

Scrumptious Sunday #27 - Features

Hello friends! And a HAPPY FRIDAY to you!  I'm so happy it's the weekend, it was a busy week with the start of the new semester at work and of course, the start of KINDERGARTEN for our oldest!  The schools here do a gradual entry to full-day Kindergarten, so he's only attended school for one afternoon so far...but he LOVED LOVED LOVED it! Here's hoping that love continues next week when his days get longer!

Our baby is still adjusting to daycare, I am pretty sure that he fusses on purpose when it's time for me to leave in the morning.  he's cheeky like that.  This is the same kid who can't walk yet, but is a really good climber and really good at diving off the couch.  Oh my grey hairs!

OK, let's get on with this week's features.  Once again...so many WONDERFUL recipes!  I wish I was still on maternity leave so that I could be cooking like crazy. THANK YOU for always inspiring me!

If you are featured, please grab a BUTTON!

<a href="http://iamaddictedtorecipes.blogspot.com"><img src="http://i1079.photobucket.com/albums/w519/AddictedtoRecipes/addictedbutton.jpg" width="200" height="177" border="0" alt="I was featured, I was Featured by Addicted to Recipes"></a>

Congratulations to this week's features!

Salted Caramel Pumpkin Latte from Inside BruCrew Life

 

Sriracha Lime Chicken Wings from White Lights on Wednesday

Spinach and Artichoke Dip from Cookin' Up Good Times

Chicken Bombs from Dishing With Leslie

Banana Blueberry Cheesecake Ice Cream from Jazzy Gourmet Cooking Studio

All of these recipes will be pinned to my Pinterest account, posted on Twitter, and shared on Facebook!

Just a reminder, this week's Scrumptious Sunday Link Party goes live Saturday - at 8 pm PST. Can't wait to see what you bring to the party!

The Grant Life - 1000 Follower Giveaway

Have you met my friend Kelley over at The Grant Life?  She just reached 1000 followers, and to show her appreciation, she's hosting a huge giveaway for fans!  Here are all the details!  I'm thrilled to be part of the fun!

Prize Pack One

1. Pre-Made Blogger Template - Family Darr

2. Bluebird Beaded Necklace [approx. 18-19" long] - Blue Bird Bijoux {Design}

3. 250x200 Ad Space + Essie Nail Polish - the Vintage Modern Wife

4. 3 Dozen Simple Cake Bites [Color May Vary] - The Sweet Life

5. Rainbow Happy Birthday Cupcake Toppers [Winner picks color] - Leroy Lime

6. $10 Starbucks Card - the Houtz House Party

7. Premium Ad Space - Addicted to Recipes

8. 200x200 Ad Space + Blog Planner PDF - Texas Lovebirds

9. $15 Shop Credit - Shepherd's Daughter

10. Toddler Shirt Applique [Choice of Applique] - The Chirping Moms

11. 275 x 300 Ad Space - and the call me mommy

Prize Pack Two 

1. 2 Custom Subway Prints - Emily's Sanity

2. 2 Custom Loveables - the Grant life

3. SuperCool Ad Space - Moda Mama

4. Medium Ad Space + $15 Shop Credit - Finding my way in Texas

5. Wooden Button Flower Ring - Fold-de-rol and Frippery

6. Basic Blog Design Package - Designs by Emily

7. Small Ad Space - Yours Truly

8. Custom Photo Collage [Participation required to create collage] - Beautiful Day

9. XL Ad Space - Mi Todo

10. Winners Choice of Ad Space - Sugar in My Grits

11. 2 Weeks in Post Ad [Includes Ad Creation] - Covered in Grace

How amazing are these prizes?!  There will be two winners.. so good luck!  Oh yea.. and THANK YOU!  

a Rafflecopter giveaway

Peanut Butter Banana Oatmeal Squares

Here is another Pinterest find, this time from Gingerbread Bagels - her blog post spoke to me...healthy, breakfast, EASY.  And not a muffin, are you surprised??!  Ha!  I am searching for good breakfast ideas, particularly for me, so that I DO eat breakfast each morning during the morning mayhem. I need my breakfast to be quick and easy...especially with a baby and a Kindergartener in the house!

This time, we are trying out Peanut Butter Banana Oatmeal Squares.  I think these will be a hit, especially for the grown ups in the house. We shall see!  Here is the recipe:

1 1/2 cups quick oats
1/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Preheat oven to 350F.

In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon.

In a smaller bowl, combine the vanilla, milk and egg, whisk together.

Add the liquids to the dry ingredients, mix together.

Add the mashed banana and peanut butter and mix well.

Pour the mixture into a prepared 8x8 baking pan (greased).  Bake for 20-25 minutes, or unti the bars are done.

Allow to cool and cut into squares.  I made mine into 16 squares.

VERDICT:
I feel like I say this a LOT, but these were a HUGE hit, especially with the 5 year old.  I think I have found a way to get him to eat oatmeal for breakfast, and an quick and easy breakfast for me!  Partner these with a smoothie or with some yogurt and fruit, and I think it's a great start to the morning.  Yay!  We shared these with our babysitters too (two teenage girls) and they both really liked them as well.  Double yay! I am inspired to try some new combinations for us.

Asian Spiced Chicken Crescents - Guest Post by Jaime from Mom's Test Kitchen

Hello Everyone! Please join me in welcoming Jaime from Mom's Test Kitchen - she is sharing a fantastic recipe for Asian Spiced Chicken Crescents with us today!

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Hey y'all!  I'm so excited to be here guest posting at Addicted To Recipes!  This is one of my favorite foodie sites so its such an honor to be able to share one of my recipes with Dawn's readers!

I guess the first thing I need to do is tell y'all who the heck I am! My name is Jaime and I'm the wife & mom behind Mom's Test Kitchen, my little space in the blogosphere where I share the recipes that I make for my family. The Hubs & I have been married for 3 years and we have the most beautiful, precious, perfect {I'm not at all biased} little girl, Princess P, who just turned 2 at the beginning of the summer. She was God's wonderful surprise gift for us 4 months after we got married! We also have 1 fur baby that rounds out our little family.  I am proud to be a Southern woman, and in my kitchen, good Southern home cooking is a must! You won't find anything too fancy, just good food to fill up your belly!

So being the mom of a 2 year old, I'm always on the look out for quick & easy recipes.  And if a recipe has the added bonus of being a 'no utensils required' meal, I'm pretty much sold.  Mom's know what I'm referring to ~ a meal you can eat with one hand while with the other you try to re-dress your daughter who has learned to take all of her clothes off.  Dinner just doesn't get any better than that!

INGREDIENTS:
1 can (5 ounces) chicken breast in water
1/2 cup chopped green onions
2 tablespoons bottled teriyaki sauce
1 tablespoon pure sesame oil
juice from 1 small lime
2 cloves garlic, minced
1 teaspoon ground ginger
1 medium loose carrot, cut into ribbons (or matchstick carrots)
1/2 cup cilantro
2 cans (4 ounces/4 rolls) refrigerated crescent rolls

LETS COOK:
1. Preheat your oven to 375 degrees.  Prepare a large cookie sheet by spraying with non-stick cooking spray.
2. Add the first 8 ingredients (chicken through carrots) to a large skillet.  Cook over medium-high heat for only a couple of minutes, just to heat through, stirring occasionally.  Remove from heat & stir in the cilantro.
3. Separate your crescents into 8 triangles. Place a large spoonful or so of the chicken mixture down the length of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on the cookie sheet.
4. Bake for 10-12 minutes or until the rolls are golden brown. (Remember that oven times vary, just watch your rolls.  My oven tends to cook somethings fast)

RECIPE INSPIRED BY: Pillsbury

Y'all thought I was joking about the clothes didn't you??
:)

Thank y'all for letting me share this recipe with you! If you'd like to see more of my recipes, you can find me at Mom's Test Kitchen, follow me on Twitter and Pinterest or like me on Facebook.