Chicken Salad

INGREDIENTS
2 (10 ounce) cans chicken chunks, drained
1 cup seedless green grapes, halved
1/2 cup sliced almonds
1 (8 ounce) can mandarin oranges, drained
3/4 cup mayonnaise

Salt and Pepper to taste

Mix all the ingredients above, and chill till ready to serve. This you can also serve on lettuce, or in a pita.

Yields:8-10 servings

A few scone tips

Scone Tips
Don't Cut Corners - Use a pastry blender or two knives to cut the butter into the dry ingredients. This will help create uniform pieces and will melt the butter less than using your fingers.

Chill the Butter - Butter for scones should be cold and firm, so that when you cut it into the dry ingredients it forms pea-sized pieces. This will make the scones light and tender as the pieces form air pockets when the butter melts.

Don't Overdo It - Scone batter should be mixed just until the ingredients hold together and the dry ingredients are incorporated. Over-mixing will result in tougher, heavier scones.

Get the Scoop - Use a 2-ounce ice cream scoop to portion perfectly round, uniform scones.

Aren't these the cutest?!?

Here's an easy breakfast treat you can whip up this weekend--you can even give them a crafty touch by using colorful sanding sugar, which I think looks like glitter!
Sparkle Scones

Ingredients:
• 1 3/4 cups all-purpose flour• 4 teaspoons baking powder• 1/4 cup white sugar• 1/8 teaspoon salt• 5 tablespoons unsalted butter (cold)• 1/2 cup mix-ins (mini chocolate chips, dried cranberries, etc.)• 1/2 cup milk• 1/4 cup sour cream

Toppings: berry preserves and/or coarse sanding sugar

Preheat oven to 400°. Dump dry ingredients in a bowl and "sift" them together using a wire whisk to combine and break up any lumps (a trick I picked up from Martha Stewart). Using a fork or a pastry blender, cut in the butter until you get pea-sized lumps. Stir in any mix-ins. Combine milk and sour cream and add to dry ingredients, combine gently--careful not to overmix. Turn dough out onto lightly-floured surface and pat into a round shape with domed center. Use a sharp knife or pastry scraper to cut into 8 wedges. Use a teaspoon to create a small depression in the top of each wedge, spoon in some preserves (I used seedless blackberry). Sprinkle with coarse sanding sugar and bake on a cookie sheet for 10-15 minutes (or until lightly browned).