Printable May Day Gift Tag and Caramel Puffcorn

May Day 2016 1

May Day is almost here and this year I’m featuring a new printable.  It is a gift tag in a traditional pink pastel color on a chalkboard background with a scalloped eyelet border.  You can attach the card to a brown paper lunch sack (like I have shown) then attach the separate scalloped border to the folded over edge of your bag.  The nice thing about using paper bags is they are inexpensive, and they won’t tip over like the plastic cups do when you try to deliver them around the neighborhood.  Thinking about giving people a small plant on May Day?  Just fold down one of your brown lunch sacks and set a small plant in the bag and then attach the printable.   Another great way to use this printable is to attach it to any cup or basket.  The possibilities are endless!  Note, I have also included a recipe for Caramel Puffcorn that I found on Old Dutch’s website.  It is easy to make and it is the perfect alternative to traditional popcorn for filling your bags.  And, if you still need May Day ideas check out my past May Day posts:  Free May Day Printables and May Day Basket Ideas.

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                                           Click HERE to print the May Day gift tags and border

May-Day-Printable-2016

Caramel Puffcorn

First you preheat your oven to 250 degrees and then  heat 1 cup of butter, 1 1/4 cups of brown sugar and 2/3 cup of light corn syrup in a pan until melted stirring constantly.

butter, corn syrup, and brown sugar

Once it is melted, add the 1 teaspoon of baking soda. The recipe says it will foam, but mine didn’t foam it just looked like the following picture.

topping Pour the  9 oz. bag of Old Dutch Puffcorn in a large roaster and then add the melted caramel mixture over it.  Stir until it covers the puffcorn.

puffed corn in roaster

stirring in the caramel topping

Now bake the puffcorn uncovered in the oven for 45 minutes and stir it every 10 to 15 minutes.  When it is done, pour it on sheets of wax paper and let it cool and dry.  When it is cool, you can break the pieces apart and put them in your May Day baskets.  Then add all of your other May Day goodies to your bags. 

puffed caramel corn on waxed paper

Printable May Day Gift Tag and Caramel Puffcorn
 
Ingredients
  • 1 (9 oz.) bag of Old Dutch Puffcorn
  • 1 cup of butter
  • 1¼ cups of brown sugar
  • ⅔ cup of light corn syrup
  • 1 teaspoon of baking soda
Instructions
  1. First you preheat your oven to 250 degrees and then heat 1 cup of butter, 1¼ cups of brown sugar and ⅔ cup of light corn syrup in a pan until melted stirring constantly.
  2. Once it is melted, add the 1 teaspoon of baking soda. The recipe says it will foam, but mine didn't foam it just looked like the following picture.
  3. Pour the 9 oz. bag of Old Dutch Puffcorn in a large roaster and then add the melted caramel mixture over it. Stir until it covers the puffcorn.
  4. Now bake the puffcorn uncovered in the oven for 45 minutes and stir it every 10 to 15 minutes. When it is done, pour it on sheets of wax paper and let it cool and dry. When it is cool, you can break the pieces apart and put them in your May Day baskets.

 

Cream Cheese and Chive Stuffed Chicken

Cream-Cheese-and-Chive-Stuffed-Chicken

Today I am featuring a scrumptious stuffed chicken recipe that is packed with cream cheese, chives and then coated with breadcrumbs.  I love chicken  and cream cheese, which makes this recipe the perfect paring of these two delicious ingredients.  The chicken stays so moist and cooked to perfection, because it is baked in butter and its crispy coating holds in the juices.  The filling is a flavorful Philadelphia Chive and Onion Cream Cheese Spread that I have enjoyed on crackers for years.  Well, now I know it’s not just for crackers or bagels.  It makes a perfect chicken filling!   It helps make the preparation of this dish so easy on busy weeknights.  And this his recipe has only six ingredients, which adds to the time savings.   So if you want to bake an out of the ordinary chicken recipe that won’t have you slaving away in the kitchen all night, try this recipe.

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Here are the six ingredients you will need: 4 boneless skinless chicken breasts, 1 cup of plain bread crumbs, 1/2 cup of grated parmesan cheese, 1 teaspoon of garlic powder, 1/2 cup of melted butter, and 1 (8 oz.) tub of Philadelphia Chive and Onion Cream Cheese Spread.

ingredients for stuffed chicken

Preheat your oven to 350 degrees.  Next pound the chicken breasts with a mallet to about 1/4″ thickness.  I usually put the chicken breasts between two pieces of wax paper to avoid a mess .

flattened chicken

In a bowl combine the 1 cup of plain bread crumbs, 1/2 cup of Parmesan cheese, and 1 teaspoon of garlic powder.

Ingredients-for-the-coating

Now in a separate shallow dish melt  1/2 cup of butter.

meltes butter

First dip the chicken in the butter letting any excess drip off, and then into the breadcrumb mixture coating each side.

chicken in butter

dipping chicken in bread crumbs

Now spread 3 tablespoons of the Philadelphia Chive and Onion Cream Cheese Spread on each breadcrumb coated chicken breast.

Cream Cheese

 

cream cheese on chicken

Then fold over and secure with toothpicks.

chicken folded over

Place stuffed chicken in a single layer in a 9×13″ baking dish then drizzle remaining  melted butter.

butter over chicken

Bake uncovered for 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees.

cooked chicken

Cream Cheese and Chive Stuffed Chicken
 
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 cup of plain bread crumbs
  • ½ cup of grated parmesan cheese
  • 1 teaspoon of garlic powder
  • ½ cup of melted butter
  • 1 (8 oz.) tub of Philadelphia Chive and Onion Cream Cheese Spread
Instructions
  1. Preheat your oven to 350 degrees.
  2. Next pound the chicken breasts with a mallet to about ¼" thickness. I usually put the chicken breasts between two pieces of wax paper to avoid a mess .
  3. In a bowl combine the 1 cup of plain bread crumbs, ½ cup of Parmesan cheese, and 1 teaspoon of garlic powder.
  4. Now in a separate shallow dish melt ½ cup of butter.
  5. First dip the chicken in the butter letting any excess drip off, and then into the breadcrumb mixture coating each side.
  6. Now spread 3 tablespoons of the Philadelphia Chive and Onion Cream Cheese Spread on each breadcrumb coated chicken breast.
  7. Then fold over and secure with toothpicks.
  8. Place stuffed chicken in a single layer in a 9x13" baking dish then drizzle remaining melted butter.
  9. Bake uncovered for 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees.

 

 

 

Spring Pasta Salad

garden pasta salad 8

The first day of Spring was last Sunday and if you are like me you are starting to plan and dream about your garden. I have a large flower garden in my back yard so usually I am dreaming about what flowers to plant.

FullSizeRenderHowever, for the past few years I have grown a few vegetables, and many of the vegetables I have grown are included in this flavorful Spring Pasta Salad: radishes, green pepper, red onions, and grape tomatoes.  These four main vegetables come together beautifully as they get tossed into a tangy dressing with shell pasta.  This combination is perfect for any celebration including Easter which will be here before you know it.

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Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.shellsboiling pasta

While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.tomaotes , onions, green peppers and tomatoes

Now set the vegetables to the side and mix up your dressing.  In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, 1/2 cup of white vinegar, 1/4 teaspoon of salt, and 1/2 cup of sugar.

mixing dressing

Drain your pasta and rinse it in cold water.  Now you can mix everything together in a large bowl.

shells mixed into pasta

Refrigerate for at least 3 hours before you serve to let the flavors mix together.

garden pasta salad 14

garden pasta salad 11

Spring Pasta Salad
 
Ingredients
  • 1 (16 oz.) package of medium pasta shells
  • 1 cup of chopped red onions
  • 1 cup of chopped green peppers
  • 1 cup of sliced radishes
  • 1 pint of grape or cherry tomatoes (cut each tomato in half)
  • 1 (14 oz.) can of sweetened condensed milk
  • 2 cups of mayonnaise
  • ½ cup of white vinegar
  • ¼ teaspoon salt
  • ½ cup of sugar
Instructions
  1. Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.
  2. While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.
  3. Now set the vegetables to the side and mix up your dressing. In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, ½ cup of white vinegar, ¼ teaspoon of salt, and ½ cup of sugar.
  4. Drain your pasta and rinse it in cold water. Now you can mix everything together in a large bowl.
  5. Refrigerate for at least 3 hours before you serve to let the flavors mix together.

 

 

 

Chicken Pot Pie

Chicken pot pie 6Chicken pot pies are one of my favorite foods with their creamy filling and buttery crust.  I remember enjoying Swanson Chicken Pot Pies in those little foil tins as a kid in the 80’s.  Everyone enjoyed their flakiness and had fun picking at the upside down pie on their plates.  Well as an adult I have never bought those pies.  I guess it’s because they look like they are half of the size they used to be and the quality of the vegetables and chicken is questionable.  Luckily I have a pot pie recipe that I have enjoyed for many years as an adult, which I am sharing with you today. This recipe is so simple that your kids can help make it on those busy weeknights.  And, it’s healthy since it’s packed full of vegetables so you can feel good about getting the kids to eat their corn, beans, carrots, peas, and green beans.  The best part of this dish is the flakey, buttery crescent roll topping that is woven over the filling.  So let’s get started on this simple weeknight meal.

chicken pot pie 4

chicken pot pie 2Start by preheating the oven to 375 degrees.  Next you will need a 1/2 cup of onion chopped into fine pieces.

onionsThen in a microwave safe bowl cook your 16 oz package of frozen vegetables according to the package directions.  While the vegetables are cooking in the microwave, start cooking the onion over medium heat with 2 tablespoons of butter until the onion is tender.

cooking onionsNext whisk in the 1 (10 1/2) ounce can cream of chicken soup, 1 (10 1/2) ounce can cream of mushroom soup, 1 cup of milk, 1/2 teaspoon of dried thyme leaf, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.

mixing in soups and thymeThen add your cooked vegetables.

mixing in vegetablesDrain the water out of the 9.57 ounce can of cooked white meat chicken breast and add it to the filling. Or you can use 1 1/2 cups of leftover cooked chicken.

mixing in chickenPour the filling into a greased 9.5 inch oven safe pie plate.

filling in the pie plateNow get the crescent rolls out of the package and spread them out on a cookie sheet and smooth out the triangular perforations.

smoothing out lines in rollsCut the crescent roll dough into 1 inch strips.cutting rolls in stripsPlace the dough on top of the filling in a lattice pattern. Putting one row down and then the next row on top.

rolls on top of pot pieBake the pie for 15-20 minutes or until golden brown in a 375 degree oven.  Let it sit for 5 minutes and then serve.  This pot pie is great served with mashed potatoes because you can pour any extra filling over the potatoes.

pot pie 1

Chicken Pot Pie

Ingredients

  • 1/2 cup of finely chopped onions
  • 1 (16 oz.) package of frozen mixed vegetable (classic mix of: corn, carrots, peas, and green beans)
  • 2 tablespoons of butter
  • 1 (10 1/2) ounce can cream of chicken soup
  • 1 (10 1/2) ounce can of cream of mushroom soup
  • 1 cup of milk
  • 1/2 teaspoon dried thyme leaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (9.75) ounce can of cooked white chicken breast or 1 1/2 cups of cooked chicken
  • 1 (8 ounce) package refrigerated crescent rolls

Instructions

  1. Start by preheating the oven to 375 degrees. Next you will need a 1/2 cup of onion chopped into fine pieces.
  2. Then in a microwave safe bowl cook your 16 oz package of frozen vegetables according to the package directions. While the vegetables are cooking in the microwave, start cooking the onion over medium heat with 2 tablespoons of butter until the onion is tender.
  3. Next whisk in the 1 (10 1/2) ounce can cream of chicken soup, 1 (10 1/2) ounce can cream of mushroom soup, 1 cup of milk, 1/2 teaspoon of dried thyme leaf, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
  4. Then add your cooked vegetables.
  5. Drain the water out of the 9.57 ounce can of cooked white meat chicken breast and add it to the filling. Or you can use 1 1/2 cups of leftover cooked chicken.
  6. Pour the filling into a greased 9.5 inch oven safe pie plate.
  7. Now get the crescent rolls out of the package and spread them out on a cookie sheet and smooth out the triangular perforations.
  8. Cut the crescent roll dough into 1 inch strips.
  9. Place the dough on top of the filling in a lattice pattern. Putting one row down and then the next row on top.
  10. Bake the pie for 15-20 minutes or until golden brown in a 375 degree oven. Let it sit for 5 minutes and then serve. This pot pie is great served with mashed potatoes because you can pour any extra filling over the potatoes.
http://www.cookingupcottage.com/2016/03/01/chicken-pot-pie/

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