Gosh, I've been bad about posting this week. It's crunch-time at school and deadlines for internships are fast approaching.
I did, however, have time over the weekend to stay with my mom for a couple of days. We got a lot of girl-time in, which included baking, soup-making, scrabbling and babbling—all over a glass of Bailey's on the rocks of course.
We made a Fresh Chicken Salad for lunch:
1 6 oz. can of white-meat chicken
1 bunch of red grapes, halved
1 stalk of celery
1/4 cup of light mayo
2 T walnuts
1 small bunch of cilantro, finely chopped
2 whole wheat pitas, halved
Combine chicken mayo. Add grapes and celery. At this point the salad can be refrigerated at this point until you are ready to serve. Once ready, add walnuts and cilantro. Spoon into pitas. Serves: 2.
We also made some cookies to freeze until Thanksgiving when the whole family will be home. OK, I admit we might have eaten a few this weekend, too.
White Chocolate Pumpkin Cookies
2 1/2 cups flour
1 t. baking powder
1 t. baking soda
2 1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground cloves
1/2 t. salt
1/3 cup butter
1 cup white sugar
1 14 oz. can pumpkin
1 t. vanilla extract
1/4 cup chopped almonds
1/2 cup white chocolate chunks
Combine flour, baking powder, baking soda, salt and spices in a medium bowl. In a separate large bowl, cream butter and sugar, once combined, add pumpkin, egg and vanilla. Slowly add in dry ingredients. Once the mixture is smooth, add almonds and white chocolate chunks.
Using a tablespoon, spoon onto cookie sheet. Preheat oven to 350 degrees. Bake for 17 to 20 minutes. Makes about two and a half dozen cookies.
We also made my Winter Minestrone recipe from a few weeks back. It was even better than I remember.
We ended the night with a rousing game of scrabble. My kind of weekend!