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Monthly Archives: December 2013

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DIY Peppermint Candy Platter

December 5, 2013 9:50 pm ⋅ Leave a Comment ⋅ mizzeliz

By Jess on December 5th, 2013

peppermint-platter

Did you know you can take cheap peppermint candy (or ANY hard candy of any type) and make a platter? It’s amazing and SO EASY! Here’s what you do:

Line a pizza pan with parchment paper.
Open peppermint candies and arrange them in whichever pattern you’d like on the parchment paper.
Bake at 350 for 13-17 minutes.
Pull it off the pizza pan after 2-3 minutes & put it flat on the counter to cool (still on the parchment paper).
Allow to cool fully and pull off the paper. VOILA! Plate made from candy.

Posted in: Holiday ideas...

Chicken Salad with Walnuts and White Grapes.. on Pumpernickel Bread or toast..

December 5, 2013 8:20 am ⋅ Leave a Comment ⋅ mizzeliz

To allow the flavors to marinade.. Chill the chicken mixture a few hours before making sandwiches..

Ingredients:

3 Cups of chopped cooked chicken– I used legs and thighs.. I chopped them in my Magic Bullet..

1 Cup Walnuts chopped fine..

1 Cup finely chopped Celery..

1 Cup Seedless Grapes chopped — I used White Grapes..

1 minced Sweet Onion.. Experiment with different Onions for your favorite flavor..

1 teaspoon Worcestershire sauce..

1 cup Miracle Whip to taste.. You may need more to make spreading on the Romaine easier..

Directions:

Combine all ingredients; chill for a few hours or overnight..

Serve with Romaine Lettuce on Pumpernickel bread or toast..

Hint: lightly spread the bread with Miracle Whip to help ingredients stay on the bread..

You may serve on your favorite bread, crackers, pita chips, etc. or serve alone on the Romaine as a salad. If you made this as a salad you might want to use red seedless grapes to add some color..

I especially like this recipe because it combines a good mixture of fresh fruits and vegetables with the protein in the chicken and walnuts .

Posted in: Recipes

Cranberry Compote

December 1, 2013 11:24 pm ⋅ Leave a Comment ⋅ mizzeliz

I will try to prepare this Cranberry Compote without sugar, and if I am successful I will post the revisions…

Prepare the Cranberry Compote:

~ preheat oven to 450 degrees F. ~

1 lb. fresh cranberries

1 cup sugar

2 Tablespoons olive oil

1 teaspoon salt

1 jalapeno pepper, finely chopped (discard the seeds if you don’t like spicy food)

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1 Tablespoon fresh ginger, grated

zest and juice of one orange

1 Tablespoon Captain Morgan Original Spiced Rum

Combine everything except for the orange juice and rum. Toss well and spread evenly on a large, parchment-lined baking sheet. Bake for 15 minutes in preheated oven, or until cranberries burst and release their juices. Allow the compote to cool for 15 minutes on the baking sheet. Transfer to a serving bowl, and allow the compote to cool for an additional 45 minutes before adding the orange juice and rum. Mix well. Cover and refrigerate until ready to serve.

Posted in: Recipes