Quick Chicken Salad 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken) 3/4 cup lightmayonnaise 1 cup red grapes, halved 1 green onion, diced 1 stalk celery, diced 1/2 cup diced apple salt and pepper to taste pecans or cashews, optional In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended. Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on
Bacon, Egg and Cheese Brunch Ring is a yummy and simple solution to Easter Brunch ideas! Made with Pillsbury refrigerated crescent rolls and filled with traditional brunch ingredients - this dish is sure to go fast! Check out the easy step-by-step recipe here.
Fire Crackers, you won't be able to stop eating them! 1 lb. crackers, I used 1/3 each of Cheese It's, Mini Club & Mini Saltines; then mix together 1 1/2 cup canola oil, 1 pk Ranch salad dressing mix and 2-3 Tablespoon crushed red peppers. Pour over crackers in a big airtight container, toss several times over a 1 hr period. I like best if made the day before. Will keep for a extended period of time in a airtight container. Do not refrigerate.