Chicken-Cranberry Salad

Chicken breasts were on sale so I bought a large package, seasoned them and cooked them all. This is how I use some of them.

2 chicken breasts, cooked and cubed
A splash of Worcestershire sauce
¼ c. chopped celery
¼ c. chopped onion
¼ c. dried cranberries

Mix all ingredients together and refrigerate until ready to serve. Make into sandwiches or serve as a side salad. Delicious!

Slow Cooker Carrot Soup

Since I had an excess of carrots, I decided to make soup with them. And because I was going to be busy all day, I thought it was a good time to use my slow cooker. It worked out great and the soup was delicious! Of course, I like spicy, so I added a little Spike, Hot & Spicy seasoning at the end!

7 or 8 carrots
1 onion
1 potato
1 T. dried vegetables
2 c. water
1 veggie bouillon cube
½ c. milk
2 T. butter
Dried chives
½ c. shredded cheddar cheese

Cut carrots in chunks. Dice onion and potato. Put in slow cooker with dried veggies, water and bouillon and cook on low 8 hours or high about 4 hours until veggies are tender. Put carrots and some of the onions and potatoes in a blender and puree`. Return to cooker and if desired, add milk and butter. Serve,sprinkled with chives & and cheddar cheese. If butter is omitted, soup can even be eaten cold.

Roasted Corn & Cheddar Chowder

Too hot to cook? Take out your slow cooker and stay cool! It cooks all day while you're away and when you get home you have a delicious chowder to enjoy!

1 ear corn, with husk on
1 potato, chopped
1 onion, chopped
1 carrot, chopped
1 can chicken broth
1 c. milk
2 T. butter
½ c. cheddar, shredded
Dried chives

Put corn in oven and roast at 350º for about 20 minutes. Shuck, cut off kernels and put in a slow cooker. Add onion, potato and broth. Cook on low 6-8 hours. Take half and puree in blender; return to cooker. Add milk, butter and cheese. Sprinkle with chives.

Blueberry Crisp

3/4 c. sugar
3 T. tapioca
1/8 tsp. salt
1/2 tsp. grated lemon rind
1 tsp. lemon juice
1 T. butter
4 c. blueberries

Topping

1 c. flour
1.c. brown sugar
1 c. oatmeal
1 stick butter (1/2 c.)

Mix sugar, tapioca, salt, lemon rind and blueberries and put in a 9"x13" pan. Put topping ingredients in a food processor and blend until mixture is crumbly. Sprinkle 1/2 of the crumbs on the blueberry mixture and bake at 350º for about 30 minutes until mixture bubbles. Refrigerate the other half of the crumbs to use another time on a different fruit.

Blueberry Panna Cotta

Since I picked 22 pounds of blueberries this morning, I decided to put a blueberry recipe on my Blog. This was in the Parade section of the Buffalo News last Sunday. I have not made it yet but intend to do so. If you make it and like it, let me know how it is.

2 T. cold water
1 ½ tsp. unflavored gelatin
2 containers (6 oz. each) light blueberry yogurt
½ c. heavy cream
1 T. honey
1 c. fresh blueberries, for serving
1 tsp. sugar, for serving

1. Pour cold water into a micro-safe cup and sprinkle with gelatin. Wait 5 minutes. Heat in microwave 15 seconds. Gently whisk together the yogurt, cream & honey, then stir in gelatin.

2. Divide the mixture up into 6 small glasses. Chill at least 3 hours. Run knife along edges to unmold onto plates.

3. Mix the blueberries with the sugar. Spoon an equal amount besides each panna cotta. Serve.