Cranberry Wreath

I really enjoy having my lady- friends over for lunch. Not only am I pretty much guaranteed great converstaion, but I can make things that I know Jon won't eat. This wreath is made of cressent rolls and then stuffed with a delicious cranberry salad. My mouth is watering just thinking about it!

Pre-cook 3 breasts of boneless, skinless chicken breasts, coo, and then shred. (or just go and buy 2 to 3 large cans of canned chicken breasts.

In a large bowl, combine:

1 cup mayonaise (i don't always use that much)

2-4 tablespoons of honey mustard

1 tsp black pepper

1 cup sliced celery

3 tbsp fresh parsley, snipped

1 cup dried cranberries

1-2 cups shredded swiss cheese

1/2 cup chopped walnuts or almonds

Mix all items well, add chicken and mix again. Chill at least an hour. Put inside cressent wreath made with cressent rolls (2 cans). Bake until a nice golden brown.

This recipe came from a friend and Pampered Chef

Chinese Cabbage Salad

Recently, for Ethan's dedication lunch I begged my mom to make this salad. Oh, my goodness, it is one of my favorites! A lot of people asked for the recipe and now, 6 weeks later, I am finally getting around to getting it from my mom. Sorry for the delay.

Directions:

1 head of napa cabbage, chopped into bite sized pieces
1 bunch of green onions, chopped

2 packages of crushed ramen noodles (Uncooked)

1 cup of almonds (sliced)

2-3 tbsp. sesame seeds, toasted

Put the above ingredients into a bowl.

In a jar with a lid, combine 1 cup of oil, 1/3 cup vinegar, 2 packages of chicken seasoning from the Ramen noodles, 1/2 tsp. pepper, and 1/3 cup sugar. Mix well. I recommend a lid so you can shake it up, but stirring does just as well.

Pour over cabbage mixture and toss well.

Serve to your guests or make a smaller salad and only pour part of the dressing over mixture and save the rest for later.