Tuesday, March 26, 2013

Almond Joyfuls

I had wanted to play around with a coconut and almond flavored recipe for a while, since I still had a lot of toasted coconut saved up from the Coconut Chick Cupcakes I made last April (don't worry, it was stored in an airtight container!).  And they really do taste like Almond Joy candy bars!

Basically all I did was take the Coconut Macaroons recipe from The Cookie & Biscuit Bible and change up a few minor things, like using toasted coconut instead of unsweetened coconut flakes, and substituting almond extract for vanilla.

Oh, and adding the chocolate, of course.

Tuesday, March 5, 2013

Cheesy Chicken & Broccoli Bake

There are many variations of cheesy chicken and broccoli casseroles out there, and I admit to researching said recipes in developing my own.  What I came up with is incredibly easy and very filling, especially on a cold, late winter day.  What my husband particularly liked was that the broccoli retained some of its crunchy texture, since I used raw broccoli rather than steamed.

While I specifically cooked some chicken to use when I made this recipe, it's a great way to use up leftover chicken (or even turkey!), since you only need about two cups at most.  Obviously, the more chicken and broccoli you use, the more people you can serve.  This recipe was enough for two people for dinner.