••••PINEAPPLE-PECAN CHICKEN SALAD🍍🍗!!!••••

(Source: thekitvhenismyplayground.com & photos also)

••••PINEAPPLE-PECAN CHICKEN 

••••SALAD!!

Adapted from Seaboard To Sideboard  by The Junior League of Wilmington, NC
(Printable recipe)

Ingredients

• 3 c. chopped cooked chicken breasts
• 1 c. finely chopped celery
• 2 green onions, sliced (about 3 T.)
• 2 T. finely chopped green pepper
• 1 tsp. salt 
• dash of black pepper 
• 1/2 c. mayonnaise
• 1/2 c. chopped pecans
• 1 (20 oz.) can pineapple tidbits, drained
• 2 T. lemon juice
  

Directions

1. Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice.
2. Chill for about 30 minutes before serving to allow flavors to meld.
   

Enjoy!

Read more at http://www.thekitchenismyplayground.com/2012/07/pineapple-pecan-chicken-salad.html?m=1#2ckA8y45lIRRUdut.99

••••HAPPY BIRTHDAY DAN AYKROYD🎂🍰!!!••••

(Source: biography.com & Pinterest.com & Google+ photos & Nutella.com & YouTube.com &  hippoquotes.com & memegenerator.com & gbprotonpack.blogspot.com)

••••HAPPY BIRTHDAY DAN

••••AYKROYD!!! HAPPY 64 YEARS!!

••••STUFFED PORK LOIN🍒!!!••••

(Southernboydishes.com & photos also)

••••STUFFED PORK LOIN ROAST!!

Stuffed Pork Loin Roast with Sausage, Cherries, and Fennel

Prep Time:  30 minutes

Cook Time:  45 minutes

Total Time:  1 hour, 15 minutes

Yield:  6 to 8 servings

Ingredients 

1 3 1/2 to 4 pound pork loin roast

2 tablespoon extra virgin olive oil

1 cup chopped red onion

1 cup roughly chopped fennel bulb

4 cloves garlic, minced 

4 links Italian chicken sausage, casings removed

1/2 cup chopped Italian parsley

1 tablespoon chopped fresh thyme

1/2 cup dried cherries, roughly chopped

3 cups cubed stale bread

1 1/2 teaspoons salt, separated

1 teaspoon black pepper, separated

1/4 cup chicken stock

1/3 cup maple syrup

3 tablespoons whole grain mustard

Instructions

1. Preheat oven to 450 degrees.

2. Butterfly pork roast (see photos above)

3. Heat olive oil in a large skillet over medium high heat. Add onions, fennel, and garlic and saute for three to four minutes until onions are translucent. Add sausage to onion mixture and break up with a spatula. Continue cooking until sausage is browning.

4. Add parsley, thyme, cherries, bread, one teaspoon salt, one half teaspoon pepper, and chicken stock. Remove from heat and mix well.

5. Spread butterflied roast on a cutting board. Spoon stuffing over roast and spread evenly, leaving one inch border on two opposite ends. Starting at one end of the roast, roll away from you pressing firmly to create a tight roll. Continue rolling and end with the seam on the bottom. Secure by tying six or seven strands of kitchen twine around the roast.

6. Mix maple syrup, mustard, one half teaspoon salt, and one half teaspoon pepper in a small bowl. Brush the mixture all over the roast. Place roast in a roasting pan and place in oven.

7. Cook roast at 450 degrees for 15 minutes. Reduce heat to 350 degrees and cook for 30 to 40 minutes or until internal temperature reaches 145 degrees. Remove from oven and let rest for 10 minutes before slicing.

8. Slice roast and serve immediately.

••••BANANA TIPS🍌!!!••••

(Source: grandmausefultips.com photos & Google+photo)

••••BANANA TIPS!!!

••••MARGARITA SOUR CREAM MUFFINS🍹!!!••••

(Source: karenskitchenstories.com & photos also)

••••MARGARITA SOUR CREAM

••••MUFFINS!!

••••THESE ARE FOR YOU 

••••MATTHEW!!!!

MARGARITA SOUR CREAM MUFFINS 

Ingredients

2 cups (8 1/2 ounces) unbleached all purpose flour

3/4 cups sugar

1/4 cup cornmeal

2 teaspoons baking soda

1/2 teaspoon salt

1 large room temperature egg

1/2 cup regular sour cream

1/2 cup tequila

1/3 cup orange juice

1/4 cup lime juice

1/8 teaspoon lime oil (optional)

1 1/2 teaspoons grated lime zest

Coarse sea salt for sprinkling (optional)

Instructions

1. Preheat your oven to 400 degrees F with a rack in the middle. 
2. Line a 12 cavity muffin tin with paper liners.
3. In a medium bowl, whisk together the flour, sugar, cornmeal, baking soda, and salt. Set aside.
   
4. In a large bowl, whisk the egg, sour cream, tequila, orange juice, lime juice, lime oil, and lime zest together. 
5. Add the flour mixture to the egg mixture and mix until just combined. 
6. Divide the batter among the 12 muffin cavities. 
7. Sprinkle the tops of each muffin with a tiny pinch of sea salt. 
8. Bake for 20 minutes.
9. Cool the muffins on a wire rack.
   

••••SKINNY PURPLE VELVET CUPCAKES🍇!!!!••••

(Source: theskinnyfork.com & photos also)

••••SKINNY PURPLE VELVET

••••CUPCAKES!!!

Skinny Purple Velvet Cupcakes
TheSkinnyFork.com

The Skinny:
Servings: 24 • Size: 1 Cupcake • Calories: 134.3 • Fat: 3.4 g • Carb: 22.8 g • Fiber: 1 g • Protein: 3.3 g • Sugar: 12.6 g • Sodium: 191.9 mg

Ingredients:
Cupcakes:
1/2 C. Unsweetened Applesauce
1/4 C. Light Butter, Softened - Room Temperature
1 Egg
2 Egg Whites
1 Tsp. Vanilla Extract
1 1/3 C. Light Buttermilk (I use 1 1/3 C. Fat Free Milk with 1 Tbsp. + 1 Tsp. White Vinegar; Let stand for 5 minutes.)
1 Tbsp. Purple Food Coloring
1 Tsp. White Vinegar
1 1/2 C. Cake Flour
1 C. Whole Wheat White Flour
3/4 C. Natural Sweetener (Such as Stevia, Truvia, Etc.)
3/4 C. White Sugar
1 Tbsp. Unsweetened Cocoa Powder
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/2 Tsp. Salt

Frosting:
8 Oz. Neufchatel (1/3 Less Fat Cream Cheese), Softened
1 C. Powdered Sugar
1 Tsp. Vanilla Extract

Directions:
Preheat the oven to 350 degrees F. Line cupcake trays with liners. I also gave mine a light spritz of baking spray to prevent the cake from sticking to the papers.

Whisk the egg and egg whites together in a large bowl together. Add in the remaining wet ingredients and whisk until well blended. Set aside.

In another large mixing owl, combine the dry ingredients. Stir together until well mixed.

Add the wet ingredients to the dry and mix on medium-high speed for about a minute or until well combined.

••••COOKIE BUTTER ICE CREAM🍪!!!••••

(Source: tinascookings.blogspot.com & photos also)

••••COOKIE BUTTER ICE CREAM!!

••••YUMMY!!!

Ingredients
150 grams cookie butter
150 grams sweetened condensed milk
120 ml heavy whipping cream
½ teaspoon cinnamon

Preparation

Place the cookie butter and sweetened condensed milk into a deep bowl, and beat with an electric mixer on high for a minute or so. They need to be blended completely. Pour in the heavy whipped cream, add the cinnamon, and beat again with an electric mixer, until soft peaks form. The batter should somewhat resemble marshmallow fluff in texture.

Take a large plastic container with a lid, pour in the ice-cream mixture, place the lid back and let the ice-cream freeze to your liking. As it contains sweetened condensed milk, it should be rather smooth and not completely frozen solid when you take it out of the freezer. Yields 2 servings.