Yummy!

I thought I'd share two of my favorite recipes today...they were the two I made for Daci's open house yesterday. I hope you enjoy them!

Chicken Curry Salad - Karen Pedersen
Serves 6 unless you are serving Pedersens, then maybe 4
(I usually double or triple this recipe)

2/3 c. mayo
2 tbs. lemon juice
1 tea. salt
1 tea. curry powder
2 ½ c. cooked chicken breast, diced or shredded
1 c. diced celery
¼ c. slivered blanched almonds
1 c. seedless grapes (I do the red seedless for color)
1 c. pineapple tidbits
¼ c. green onions, thinly sliced

Optional: croissants, canteloupe, avacado, salad greens (see below*)

Blend mayo, salt, lemon juice and curry powder. Pour over all other ingredients combined. Chill.

*GREAT served on a croissant with salad greens, with a slice of canteloupe and a slice of avacado on the side.

Chocolate Chip Cookie Bars
Recipe from Karen Pedersen's Aunt Carol Thorderson (amazing cook!)

Makes one 12 x 17 cookie sheet (be sure to use the one with at least 1" sides)

4 eggs
3 C brown sugar
1 1/3 C. oil (I use canola)
2 tea. vanilla
3 C. flour
2 tea. salt
1 Tbs. baking powder
1 pkg. milk chocolate chips
1 C. nuts (optional)

MIx eggs, brown sugar, oil and vanilla together and beat well (you will want to use a large bowl). Then add remaining ingredients and blend well. Pour onto a lightly greased 12 x 17 cookie sheet with at least 1" sides. Bake at 350 for 25 minutes. When mostly cool, drizzle with frosting (recipe to follow).

Cookie Bar Frosting

1 - 1 1/2 C. powdered sugar
3 Tbs. butter, softened
pinch of salt
1/2 tea. vanilla
3 Tbs. cocoa
milk

Beat ingredients together and add enough milk to be able to drizzle the frosting over the cookie bars.