Vickie’s Kitchen Delights

Hope everyone has gotten their gardens and flowers planted. I always wait until after Mother’s Day hoping the weather will be warming up and there will be no more chances of frost! My seeds are bought and hopefully we can plant some this week.
As for the recipes this month, I have Peach Nut Muffins that are delish!
The Chicken Chow Mein is very easy to make and is so good!
The Tiramisu is good, but I couldn’t tell you because I do not like coffee or the flavor of coffee in anything. But my girlfriend from Tennessee swears by this recipe.
The Sweet Baby Ray Crockpot Chicken is so easy and you through everything in Crockpot and 4-6 hours later you are ready to eat!
The last recipe I have for you this month is the Strawberry Fluff Salad. You use cottage cheese, pineapple and fresh strawberries and some other goodies. It is sweet and creamy and so good you will go back for seconds.
My little ditty I leave you with this month is: “A true friend doesn’t care if you are broke, upset, what you weigh, if your house is a mess, what your car you drive, or if your family if filled with crazy people. They love you for who you are!”
Don’t forget we have Mother’s Day, Graduation Day and Memorial Day to celebrate so I hope you can use some of these recipes.
And please keep Danny Chandler’s family and friends in your prayers. God bless!
Strawberry Fluff Salad
24 ounce of cottage cheese
20 ounce can pineapple tidbits drained.
16-ounce package large fresh strawberries hulled and sliced about 2 ¾ cups to 3 cups
8-ounce package whipped topping
3-ounce box strawberry jello mix
3 ½ cups mini marshmallows
In a large bowl, combine the cottage cheese, pineapple tidbits, sliced fresh strawberries, whipped topping, strawberry jello mix and mini marshmallows. Stir well until everything is thoroughly combined. Serve immediately or refrigerate until ready to plate.
*Make sure you store this mixture in an airtight container in the refrigerator. It can last up to 7 days. You can also freeze this fluff to create a delicious frozen dessert like ice cream. Do not keep any longer than 10 days frozen.
Chicken Chow Mein
8 ounces linguine pasta
1 tablespoon oil
2 carrots cut into sticks.
1 rib celery cut into thin sticks.
1 – 8-ounce zucchini cut into ½ inch thick strips
1-pound boneless skinless chicken thighs cut into ½ inch wide strips
3 scallions cut into pieces.
2 cloves garlic, minced.
4 teaspoons grated peeled fresh ginger.
1/3 cup teriyaki baste and glaze.
1 teaspoons sesame seed
Cook pasta per package directions and drain. Return to pot. In a non-stick skillet heat oil over medium high heat and add carrots and celery. Cook 4 minutes and then add zucchini and cook until no longer pink 7-8 minutes
Add scallions, garlic and ginger and cook for 1 minute. Stir in teriyaki and ¼ cup water and cook 1 minute.
Add chicken mixture and vegetables to pot with linguine and toss evenly until coated.
Sprinkle with sesame seeds and garnish with scallion curls.
Peach Nutt Muffins
¾ cup milk
1/3 cup butter, melted.
1 egg
2 cups flour
2/3 cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon grated orange peel
1 tablespoon orange juice
1 ½ cups diced frozen peaches.
¾ cup chopped walnuts
Streusel topping:
½ cup flour
½ cup brown sugar
3 tablespoons soft butter
In a small bowl, combine all streusel ingredients until mixture is a coarse crumbly texture. Heat oven to 400 degrees. Spray muffin cup pan with vegetable spray.
Beat milk, butter and egg in large bowl. Then stir in flour, sugar, baking powder and salt just until flour is moistened.
Fold in orange juice, orange peel, diced peaches and chopped walnuts. Divide mixture into 12 muffin cups.
Top with approximately 1 tablespoon streusel mixture and bake 15-18 minutes or until golden brown.
Sweet Baby Ray’s
Crockpot Chicken

4-6 skinless chicken breasts
1 bottle Sweet Baby Rays sauce
¼ cup vinegar
1 teaspoon red pepper flakes
¼ cup brown sugar
1 teaspoon garlic powder
Mix everything but chicken. Place chicken in Crockpot – frozen is even ok.
Pour sauce mixture over chicken and cook on low for 4-6 hours.
1 – 3-ounce package ladyfingers, divided
¼ cup strong black coffee, chilled, divided
1 – 4 serving size instant vanilla pudding
1 cup milk
1 – 8-ounce cream cheese, softened
2 cups whipped topping, thawed.
½ teaspoon cocoa
Split ladyfingers apart and line the bottom of an 8-inch square glass baking dish with half of them. Drizzle ladyfingers with 1 tablespoon coffee.
In a large bowl, beat pudding mix and milk until thickened and stir in remaining coffee. Add cream cheese and beat until smooth. Spoon pudding evenly over ladyfingers.
Place remaining ladyfingers on top of pudding and top with whipped topping. Sprinkle with cocoa. Cover and chill 2-4 hours or until ready to serve.
*You can make this lighter by using sugar-free pudding, fat-free cream cheese and whipped topping using skim milk.