Amy England

Chicken Salad Croissant Sandwiches

Fruit Salad with Honey Yogurt Dressing

Candied Yams

Peppermint Bark

The Best Chicken Salad

1/2 cup pecan halves, toasted at 350 degrees

4 pack chunk chicken canned

2 cups chopped celery

2 cups sliced red grapes

1/2 cup sour cream

1 cup mayonnaise

 2 Tbsp. lemon juice

salt and pepper to taste

Rolls

Mix the pecans, chicken, celery and grapes together

Mix the sour cream, mayonnaise, and lemon juice together.

Combine together and mix well.

Serve on a croissant, a leaf of lettuce or on a cantaloupe wedge.

Fruit Salad with Honey Yogurt Dressing

1 cup plain low fat yogurt

Mixed fruit

Whisk together yogurt and honey in the bottom of a large bowl.  Stir in fruit and toss until combined.  Serve immediately or refrigerate for up to 3 days.

Candied Yams

5 or 6 large yams, baked, peeled, and cut into bite size pieces

Butter or margarine

Brown sugar

Finely chopped pecans

Salt and pepper

Arrange of layer of yams in a baking dish.  Top with liberal pats of butter and sprinkle liberally with brown sugar.  Top off with pecans and salt and pepper to taste.

Continue layering yams, butter, brown sugar, pecans and salt and pepper, ending with a butter and brown sugar layer.  

Bake in a 350 degree oven for 30 minutes, or until the butter is melted and the pecans are toasted.

Peppermint Bark

1 package milk chocolate chips

1 package white chocolate chips

candy canes, crushed

Melt the chocolate in separate bowls in the microwave until the chips are soft.  Stir until smooth.  Spread out the milk chocolate on a piece of wax paper.  Pour a layer of white chocolate on top.  Sprinkle with crushed candy canes.  Cool, then break into pieces to serve.