cinnamon sugared pecans. nom nom!
Adventures in Cooking: Herb Stenciled Easter Eggs
Reuben dip, in a crockpot! 1 (16 ounce) jar sauerkraut, drained 1 (8 ounce) package cream cheese, softened 2 cups shredded Swiss cheese 2 cups shredded cooked corned beef 1/4 cup thousand island dressing In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with crackers or sliced baguettes.
Reuben dip, in a crockpot!
Cranberry Pecan Chicken Salad- 2 chicken breasts, 1/4 cup pecan(toasted and roughly chopped), 1/3 cup granny apple(diced into small chunks), 1/2 cup dried cranberries(roughly chopped), 1.5 tablespoons shallot(minced), 1/3 cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon rosemary(minced)
Cranberry Pecan Chicken Salad 2 chicken breasts (bone-in, skin-on) 1/4 cup pecans, toasted and roughly chopped 1/3 cup granny apple, diced into small chunks (1/4-1/2 inch) 1/2 cup dried cranberries, roughly chopped 1.5 tablespoons shallot, minced 1/3 cup Greek yogurt 2 tablespoons light mayo (I use Duke’s but use your favorite) 2 tablespoons apple cider vinegar (or champagne vinegar) 1 tablespoon rosemary, minced