Copy Cat Recipe - Applebee's Oriental Chicken Salad

Salad:

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup corn flake crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 boneless, skinless chicken breast half

oil for frying

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

1/2 carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

1/3 cup chow mein noodles

Dressing:

3 tablespoons honey

1 1/2 tablespoons rice wine vinegar

1/4 cup mayonnaise

1 teaspoon Grey Poupon Dijon mustard

1/8 teaspoon sesame oil

Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.

Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.

In another bowl, combine flour with corn flake crumbs, salt and pepper.

Preheat oil over medium heat.

Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.

Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Fruit and Almond Bars - Land O Lakes Recipe

Crust

1 1/2 cups all-purpose flour
1/2 cup LAND O LAKES® Butter, softened
1/4 cup sugar

Topping

1 (7-ounce) tube almond paste
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold LAND O LAKES® Butter, cut into pieces
1 (10- to 12-ounce) jar (1 cup) orange marmalade or strawberry spreadable fruit preserves
1/2 cup sliced almonds

Glaze

2/3 cup powdered sugar
1 to 2 tablespoons milk

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press crumb mixture onto bottom of ungreased 13x9-inch baking pan. Bake for 14 to 16 minutes or until edges are lightly browned.

Meanwhile, crumble almond paste into same bowl. Stir in 1/2 cup flour and 1/4 cup sugar. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs; set aside. Spoon orange marmalade evenly over hot, partially baked crust. Sprinkle almond paste mixture over marmalade. Sprinkle with sliced almonds. Bake for 20 to 25 minutes or until topping is golden brown. Cool completely.

Place powdered sugar in small bowl. Stir in enough milk for desired glazing consistency. Drizzle over cooled bars.

Recipe Tip

Almond paste is made from finely ground sweet almonds and sugar. It can be purchased in tubes or cans in the baking aisle of your grocery store. Often it will be located near the canned pie fillings.

Nutrition Facts (1 bar)

Calories: 130

Fat: 6g

Cholesterol: 10mg

Sodium: 35mg

Carbohydrates: 16g

Dietary Fiber: <1g

Protein: 2g

Recipe #12716©2003Land O'Lakes, Inc.

Chewy Oat & Nut Granola Bars

2 cups rolled oats
1 cup quick-cooking oats
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup raw almonds
1-1.5 Tbsp olive or canola oil
1/3 cup pure maple syrup
1/4 cup honey
1/4 cup vanilla-flavored almond milk
1/4 cup shredded coconut
Non-stick cooking spray

Preheat oven to 350 degrees.

Put the rolled oats in blender or food processor until they become powdery like flour. Mix "oat flour" with dry ingredients (except coconut) in a bowl.

Add all wet ingredients to the dry mixture and stir until well combined.

Spray a small baking dish (about 5 inches x 12 inches) with non-stick cooking spray. Add mixture to the dish, pressing it down with a spatula. Sprinkle coconut on top.
Before baking, cut the whole sheet into 12 bars. Bake at 350 degrees for 15-20 minutes. Let cool, cut again, and store in an air-tight container for up to one week.

Nutritional Info

• Fat: 5.4g
• Carbohydrates: 39.6g
• Calories: 220.4
• Protein: 6.9g

Number of Servings: 12

Healthy Snack - Almond Granola

2 cups rolled oats
1/4 cup sliced almonds
1/4 cup honey
1/4 cup molasses
2 tablespoons water
1 1/2 tablespoons vegetable oil
1/4 teaspoon cinnamon
3/4 cup raisins

Heat the oven to 300°F.

Combine the oats and almonds in a medium bowl. In a small saucepan combine the honey, molasses, water, vegetable oil and cinnamon and heat through, stirring for about one minute. Pour over the oat mixture and stir to blend.

Spread the granola onto a baking sheet and toast, stirring every 10 minutes until golden-crisp, about 30 minutes. Remove from the oven and add the raisins. Cool completely before serving.

This can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or in a cool dry pantry.

Jar Recipe - Amaretto Coffee Creamer

2/3 c Non Dairy Coffee Creamer Powder
1 tsp almond extract
1 tsp ground cinnamon
2/3 c powdered sugar

In a jar with a tight fitting lid, add all ingredients and shake to stir
well. Label as desired.

2 T of creamer per 6 oz of coffee.

Decorate as desired and use for gifts or for yourself!

Strawberry Spinach Salad

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach − chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds

Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Refrigerate until chilled.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 10−15 minutes before serving.

Chocolate Almond Pound Cake

1/2 c Finely chopped almonds
1 1/2 c Sugar
4 oz Butter, melted
4 Eggs
4 oz Bitter chocolate, melted
1 1/2 tsp Almond extract
2 c Flour
1 c Corn meal
1 tsp Salt (optional)
1/2 tsp Baking powder
1 c Milk

Preheat oven to 350 degrees. Generously grease a 12 c bundt pan. Coat sides with almonds.
In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract.

Combine flour, corn meal, salt and baking powder. Add alternately with milk to chocolate mixture, mixing at low speed until well blended. Spoon into pan. Bake 50-60 minutes. Cool 10 minutes. Remove from pan and cool on rack.
Serves 16