The girls and I delivered lunch to my brother and sister-in-law yesterday. I wanted to incorporate some of my favorite fall flavors into the meal, so I put together a new chicken salad recipe for the occasion. Fresh-baked pumpkin muffins filled the house with warmth, and we rounded out our menu with cheese and crackers, apples, carrots and yogurt. Although we ended our meal with chocolate cupcakes, the sweetest treat was meeting the newest addition to the family.
Pumpkin Muffins
3 cups sugar
4 beaten eggs
1 cup vegetable oil
15 oz. can pumpkin
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon allspice
2/3 cup water
Mix together all ingredients and spoon into greased muffin pans. Bake in a 350 degree oven 25 minutes or until a toothpick inserted in comes out clean. Or bake in loaf pans for about an hour. Yield: 24 muffins or 2 loaves.
Autumn Chicken Salad
Shredded traditional rotisserie chicken
1/4 cup mayonnaise
1 rounded tablespoon sour cream
2 teaspoons pickle juice
1 tablespoon dried parsley
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup dried cherries
1 pear, sliced and soaked in lemon juice
1/4 cup chopped pecans
Combine chicken and other ingredients in a bowl and refrigerate overnight. Add more dried cherries, pecans or pears if needed for balance. Before serving, add a little more mayonnaise if the mixture seems too dry. Garnish with pecans, and serve with crackers or croissants.
And introducing our guest of honor ...
Kadence Marie Prichard
Daddy, Nathan, took this picture in the hospital.
I snapped this picture while the girls snuggled up with Kadence to watch a favorite DVD. Mary Ashley said she wanted to take Meet the Letters so Kadence could start learning the alphabet. She snuggled peacefully in Mary Ashley's arms, the ABC song lulling her to sleep. The perfect end to her first ladies lunch!
