Mandarin Chicken Salad

2 - 3 Chicken Breasts (Boneless & Skinless)
1/2 cup Asian Sesame Dressing
6 cups Salad Greens of your choice
2 cans Mandarin Oranges
1/3 cup Sliced Almonds
1/4 cup Green Onion (thinly sliced) (optional)
1 can Water Chestnuts (optional)
3 cups Chinese Noodles

1. Cook chicken breasts and cut into bite-sized chunks. Place the chicken chunks in a bowl and cover with enough dressing to coat, stirring gently. Set aside in the refrigerator to chill.
2. In a large bowl, gently combine the salad greens, mandarin oranges, sliced almonds green onion and water chestnuts. Stir in the remaining dressing as you gently toss.
3. Add the chicken pieces and toss gently.
4. Top each serving with chinese noodles.

Adjust all amounts to taste.

(Don't know why it turned my picture sideways!)

A Truly Evil Dessert!!

Maple Pumpkin Cheesecake - Try this at your own risk!!

Maple Pumpkin Cheesecake

Rated:
Submitted By: EAGLE BRAND®
Prep Time: 25 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 12
"For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast."
Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8 ounce) packages cream cheese,
softened
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk
1 (15 ounce) can pumpkin
3 large eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup chopped pecans
Directions:
1.
Preheat oven to 325 degrees.
2.
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
3.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
4.
Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
5.
To serve, spoon some Maple Pecan Sauce over cheesecake.
6.
Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

Pear Gorgonzola Salad

From The Food Nanny Rescues Dinner

8 cups spring mix

2 medium ripe pears

1/2 cup crumbled Gorgonzola cheese

1/4 cup dried cranberries

Carmelized walnuts

Balsamic Vinaigrette

1. Put the spring mix into a large bowl.

2. Peel the pears. Cut in half, core, then cut into thin slices. Add the pears, cheese, cranberries, and walnuts to the greens.

3. Add just enough dressing to moisten the ingredients, and toss to coat and combine.

I love this salad! It is always a huge hit and is such a pretty salad! serves 4-6.