I I love to bake cookies.   I am always eager to come up with a different type of cookie.   We have out small group (House Church) meetings every other Sunday.   This is a gathering of about 12-14 people who come together to share a meal, fellowship, devotion and prayer.   Ashley of AP Monograms, and her husband Scott are the leaders.   Ashley loves to cook, bake and host.    

She decided to do a breakfast Sunday Supper night.    I think that is always my favorite.  I love breakfast food, especially at #SundaySupper.   I always like to contribute.   I also love to cook, bake and host.   We both have the "gift of gab." 

I loved the Divine Peanut Butter cookies that I made a few months back.  I love a good peanut  butter cookie.  I spotted some of my favorite 100% organic cacao nibs when I was in #TJMAXX on Saturday.  I also picked up some of the organic peanut butter from The Fresh Market.   They make it fresh from peanuts at the store.   It  is usually kept close to the apples at the store.    It is delicious and really makes a great cookie.

I used the base for the cookie the same as the Divine Peanut Butter cookies under the Recipe/Desserts tab on the Blog.   I'm sharing it again.   However, this time I topped them with some of that delicious Follian Fig preserves.   OMG!  Let's just say...............................best Darn Peanut Butter cookie I have ever eaten.  I guess you could call these a Peanut Butter & Jelly Chocolate Chiip!

So here's the scoop on the cookies:


INGREDIENTS

• 1 and 1/2 cups all purpose flour, spooned & leveled
• 1/2 teaspoon baking soda
• 1/4 teaspoon pink or seasalt salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup  light brown sugar
• 1/4 cup  granulated sugar
• 3/4 cup  creamy peanut butter  --- it makes a different if you can find some organic natural 
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1/2 cup organic cacoa nibs
• 1/2 teaspoon organic Vietnamese Cinnamon or organic cinnamon
• Sugar for rolling 
• Follian Fig Preserves (or Fig Preserves) for Topping

TO MAKE:

• Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
• In a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
• Add in the peanut butter and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until fully combined. Slowly add in the dry ingredients and mix until just combined.
• Add in the 1/2 cup of the organic cacoa nibs until mixed in and combined.
• Place the 3 tablespoons of granulated sugar in a small bowl. Using a two tablespoon cookie scoop, scoop the dough from the bowl, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough on the prepared baking sheets, making sure to leave a little room between each one. 
• Bake at 350°F for 10-12 minutes or until the tops are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes,   P.S.  If you want the lines in the cookies, take a fork while still warm and press down gently to make the lines.  Carefully transfer to a wire rack to finish cooling.  Top with the Fig Preserves.   

P.S.   The dough to these cookies are so darn good, I admit I hate probably 2-3 cookies worth.  I know. I know.





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I love experimenting with recipes.   I love cake!   Cookies & Cakes are my thing!   Sunday Nights are our Small Group Night.  We generally meet every other Sunday.  However, lately we have been doing the Zoom Meetings.   I usually like to bake a sweet treat to take with me to share.   

I am beyond ready to get back to meeting in person.   For this extroverted, hyper blonde, it is time to move on from Zoom and get back into the groove of meeting people in person.   I am a firm believer that you should trust in the Lord, and do not fear this virus to the point it overwhelms your every move!   Now, that doesn't mean taking precautions.  I do wear a mask when I am out in public shopping, etc.  I sanitize my hands, car, purse, etc. throughout the day.   

These are the precautions we can take.  But, it is time to get this Country back up and running or COVID will be the least of our problems or worries.   If you have noticed, I have taken off most all affiliate links.  They have pulled out of sponsoring or sharing commissions with Bloggers for the most part.  Sponsored links will be far and few to come by.   However, I started this out as a hobby, and I am thankful for any Sponsors or paid commissions I have received to date.   I know that for the Bloggers that this is their job, it is a difficult time for them.  I am very thankful and blessed to have kept my full time job.    It is nice to get some extra income to help cover the wedding expenses for our only daughter that is coming up.   Now, we just pray that by October 30th, we will be able to all meet for the wedding.  We have paid for most everything, so I sure want us to be able to have it.    My daughter and fiance deserve the wedding of their dreams!

Now on to the recipe as promised.   This is an exceptional lemon cake.  Lemon cake to me is a "southern" staple.   This recipe I added in some white chocolate chips, and some slivered almonds.   DELICIOUS!

INGREDIENTS:
 

• 3 cups (345g) sifted all-purpose four   (I use White Lilly – it is a lighter flour)
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (230g) unsalted butter, softened to room temp (or stick in microwave to soften butter for about 25 seconds)
• 1 and 3/4 cups (350g) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup milk, at room temperature – I used 2percent or buttermilk if I have it
• 1 heaping Tablespoon lemon zest (about 2 lemons)
• 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
• ½ 1/2 cup of White Chocolate Chips
• 1/2 ½ cup of slivered almonds

 
Directions:

1. Preheat oven to 350°F (177°C). Grease bunt plan, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.  – If you don’t have any be sure and spray the bundt pan or grease it all over with butter.  TIP:  You can sprinkle powdered sugar on bottom to help it from sticking.  Lightly and shake (like you did flour)
2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.   Fold in the white chocolate chips and almonds and stir together.

 
Pour evenly into your greased bundt pan.
 
Bake for around 25-30 minutes or until the cakes are baked through. To test to see if it is done throughout, insert a toothpick into the center of the cake. If it comes out clean, it’s done.    Let cool and then transfer to your cake stand to ice.   
 
 
Frosting:
 
Cream Cheese Buttercream Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
• 5 cups (600g) confectioners’ sugar
• 2 Tablespoons (30ml) fresh lemon juice
• 1 teaspoon pure vanilla extract
• pinch salt, to taste  (I use the pink Himalayan salt)

 
 
P.S. – I sprinkled a tad of powdered sugar on the cake.   I just frosted the cake gently like a glaze.
I didn’t want the icing to overwhelm the cake.    ENJOY!
 
 
 
 
 

I love a good cookie.  If you follow my social media accounts you will realize that fairly quick.  I'm one of those kinds of cooks (and bakers) who likes to play around and make their own recipes.   I guess a glorified "recipe creator."

I love a good sandie.  I'm sure you have purchased store bought pecan sandies at some point.   I decided that I would give this a run.

Of course, I added my favorite dark chocolate chips, along with fresh pecans, to my batter.   The end result was delicious!  These cookies don't require a variety of sugars.  You just use your plain ole' Domino white sugar.   Delicious!    

I also created a white chocolate almond sandie.  My husband said they tasted like his white chocolate macadamia nut cookies.   Nope!  Those were almonds!  Yum!   I get the fresh slivered almonds from The Fresh Market, as well as the Pecans.

I know the moment you are waiting for!   Here's the recipe:

Ingredients:

2 cups All Purpose Flour (I love White Lilly)   It is a lighter flour.   This flour returns a delicious fluffy cookie.
1 cup of White Sugar
1 stick of Soft Unsalted Butter  (HINT:  Take a stick of unsalted butter out of your fridge, place it in a container and put in microwave for 35 seconds.  This will get you the perfect soft butter!)
1 Teaspoon of Vanilla 
1/2 Teaspoon of Baking Soda  (always make sure you are using fresh (not expired) baking soda & baking powder
1/4 Teaspoon of baking powder
1/2 cup Dark Chocolate Chips
1/2 cup Chopped Pecans
1 Large egg
1 Teaspoon of Lemon Juice ---- either fake or real.  Real is better.
Organic Powdered Sugar for topping

If you want the white chocolate almond sandies - You use the same base.    The only thing is substitute the dark chocolate chips and pecans with the white chocolate chips & almonds!

DIRECTIONS --- Pre-heat Oven to 350 - Line cookie sheet with parchment paper

In mixing Bowl - I call mine Bertha.  Sometimes I call her Gertrude.

Now, I could tell you that you should separate your dry ingredients from your wet.  That probably is better!  In fact, I do that most of the time.   However, I got distracted when making these, and I just ended up with everything in the mixing bowl (except the chocolate chips & pecans) and the cookies turned out marvelous.  

I did put the flour, sugar, baking soda/powder, and softened butter in first.  Then I folded in all the other ingredients next.  I wait until all this is mixed well, then add in the chocolate chips & pecans last.   

Place by teaspoons (or roll small balls) and put on cookie sheet.    The batch above made 18 really nice size cookies.   Bake at 350 for approx 15-18 minutes.    People - watch your cookies.   I turn my cookies half way through while baking.   This will give you a consistent cookie all around.

Take out of oven and top with some pinches of organic powdered sugar.  Let cool.   Once cooled, I store mine in bakery bags or air tag baggies.

YUM!  Enjoy!

​

I have been down in the dumps lately.  I am sure most of you all have as well.   I'm so ready for this #socialdistancing nightmare to end.   This is just absolutely nerve wrecking to me.

I guess most of you have been cooking more lately than you usually do.  I hope you have checked out some of the many recipes that I have on here.   One of my favorite things to eat is soup.   Soup is just so soothing to soul.  It is one of the best comfort food you can eat.

I have been trying to stock up on can foods when I go to the store.   It is always best to keep your pantry stock with a little can foods all the time.   This way, you can always come up with some type of meal by utilizing in some can foods.   If you drain them well, and rinse off your can food items, that will eliminate that "can" taste.

For Sunday Supper this week I decided to make a "clean out your pantry soup."   Honestly, I think this soup was tasted better using the can items in lieu of the frozen vegetables.  This way, you can open up some of your favorites to add. 

​Here's what I used:

1 can of Great Northern Beans
1 can of Corn 
1 can of Black Eyed Peas
1 Can of Green Beans
1 Can of Stewed Tomatoes
1 Can of Diced Tomatoes
1/4 cup of chopped white onion
1 Can of Tomato Sauce
3 large peeled and diced red potatoes
1 pkg of stew meat (or you can use a steak or pot roast meat)
2 Tablespoons of Lowry's Garlic Pepper
1 Teaspoon of Red Pepper Flakes
Salt/Pepper to Taste

In Crockpot:
Layer your meat on bottom of crockpot (There's no need to brown first)
Top with your chopped onion.   Throw  some pinches of the garlic pepper, salt & pepper on top.
DRAIN VERY WELL and rinse off your can items.
Throw them all in the crockpot, with your tomato cans.   Add in water to fill your crockpot to top.

Let Simmer on low all day.   You can use medium/high heat if you are where you can watch it for the first couple of hours.   Your meat and potatoes will be tender when ready to serve.  I served mine with some of the yummy #sweetyellowcornbread.   

This #socialdistancing is really getting to me!  I know for most of us, it is a real challenge.  I work for a General Contractor who specializes in building restaurants all over the Mid-South.   That is my full-time job, for the most part.  I am the Computer Systems Administrator, as well as, the Administrator of the office, benefits, contracts, and day to day functions.

This pandemic has really put a halt to the Restaurant and Hospitality Industry.  It has created a domino effect on most of us.   Please pray for our World.  This goes way past our Country.   My daughter is a trauma nurse who also works with donor patients.  Our Healthcare Industry is at maximum capacity.  The stress level is off the charts for all of them.   We pray for the continued health and safety, as well as, all persons.  This pandemic effects every single person in the entire World!

I received a nice surprise this morning.  My breakfast pizza made AY Magazine.  I was so thrilled.  I absolutely love this magazine.  They do a fantastic job on keeping us informed, sharing recipes, events, etc.    

I am thrilled to be part of such a great magazine.  Thanks to Lisa Fischer and Heather Baker for the support of local bloggers.

Be sure and check out the article for the recipe here

   I had the honor of attending the VIP Party of the new Cheba Hut in Little Rock.   This Restaurant has a unique & fun vibe.

Cheba Hut is a 'toasted" sub concept that started in 1998.   Founder Scott Jennings decided to match up great food with a specific counter culture. #ad  Their menu offers over 30 signature sub sandwiches, a variety of "munchies" to include delicious brownies and Rice Krispy treats.  The also have a variety of salads ad appetizers to choose from.

Hunter & Darcie Fletcher opened up the first franchise for Arkansas in Little Rock.   The restaurant is located at: 10825 Kanis Rd Ste 100, Little Rock, AR 72211 in the "strip" shopping center where you can find Kanis Dental.  Basically, at the corner of Shackleford & Kanis. 

"I wanted to bring the "first" to Little Rock, says Hunter Fletcher.   He wanted to have Arkansas and Little Rock to have the first of the laid back restaurant chain.    Hunter, majored in Entrepreneurship in Alabama.  Darcie is from Arkansas.   The couple are fun and energetic!     That is what I loved the most about meeting them and checking out the restaurant during the VIP Party.

I had the best time having Hunter explain to me his vision for the two murals in the restaurant.   These murals are amazing.   They are full of History to Arkansas, and the vibe Cheba Hut wants to bring.  You really need to go pay a visit and really look at the amazing detail work up close.

Greg and I both loved our subs.   They have a large selection of choices, and you can build it like you want.  The portions are large and delicious!   We had brownies for our "munchie" dessert.   Darcie also packed Greg and myself up a doggie bag full of the "munchie" treats to take home.   The sugar cookies and the peanut butter Rice Krispy treats were also excellent.   All the "munchies" are baked fresh daily at the Restaurant.

I know the timing of the opening really isn't great with all this Corona virus mess.  However, it will blow over soon.   Be sure and check them out and show this couple some love for bringing a great new "vibe" to  Little Rock.  The couple plans to expand and open a couple of other locations to our great state as well.  #chebahutpartner

Check them out at https://chebahut.com/little-rock or on Facebook at:  https://www.facebook.com/ChebaHutLittleRock/

LITTLE ROCK FRIENDS IT IS TIME TO VOTE --- WE ARE ENTERING THE BOJANGLES BRACKET CHALLENGE:
#ad  (​This post was sponsored as part of an Influencer Activation with Influence Central and all opinions expressed in my post are my own)

1. Little Rock  is missing out on real Southern food because we don’t have @Bojangles, but the popular fast food chain known for its famous chicken and biscuits and Legendary Iced Tea is giving Little Rock residents a chance to change that with the Bring Home Bojangles Bracket Challenge.
2. We’re matched up against CHICACO in the first round and need everyone to go to bringhomebojangles.com and vote for us to advance and become the city that wins a  visit from the Bojangles’ food truck later this year!  #BringHomeBojangles, #IC
3. For every vote, you’ll be entered for a chance to win $1,000.

It is simple to Enter -= just go to:   https://bringhomebojangles.com 

You can enter once every 24 hours!     Also, be sure and visit:

• Bojangles on Instagram: https://www.instagram.com/bojangles/
• Bojangles on Facebook: https://www.facebook.com/Bojangles/
• Bojangles on Twitter: https://twitter.com/Bojangles
• Bojangles website: https://www.bojangles.com/

Bojangles has the best "Southern Fried Chicken."   It is loaded with Bold Spices that brings out the rich bold flavor that us "Southerner's" like best.   Their made from scratch biscuits are made by an in-house biscuit maker.  Yes, that is correct.  Each  location has an in-house master biscuit maker.  Their biscuits are a 48 step process that are made fresh throughout the day.   Bojangles offers breakfast, lunch & dinner.   You can have those delicious southern biscuits all day long!

Bojangles Restaurants began as the dream of Jack Fulk and Richard Thomas, two veteran restaurant operators who predicted rising consumer demand for good food served in a quick-service environment. They based their concept on three attributes: distinctive flavor, high-quality products made-from-scratch, and a festive restaurant design with friendly service. And in 1977, their dream became a reality in the form of the first Bojangles restaurant in Charlotte, NC.

Bojangles currently has restaurants in 12 states, as well as an international location in Honduras, and each of them has something in common—a deep appreciation for the communities they serve.   If there is a Bojangles around, it's always "Bo-Time."    

So hurry on over to their website and enter the contest.   Help #LittleRock have some "Bo-Time" and taste the bold rich flavored Southern Fried Chicken and Biscuits for ourselves!   We want that food truck to come to #Little Rock!     Go vote ------  https://bringhomebojangles.com    Make this a SLAM DUNK!
​

Sunday's are for baking.  I don't know why, but for some reason when I wait until Sunday to bake, my cakes, cookies, pies and breads seem to come out better.   Maybe because I am a little more relaxed on Sunday.  

I'm doing my March Segment on The Vine tomorrow morning.   I want to mix in all things March.   March is for celebrating St. Patrick's Day, and it is the beginning of Spring.  It is also the basketball lover's March Madness.

I thought I would mix in the segments with some Irish green colors, as well as, some traditional Irish Soda Bread.   This wonderful bread comes together in about 10-15 minutes mixing time.    The whole bread is done within the hour.    The aroma's of the bread make your kitchen smell amazing.    What is the key to this bread?  Buttermilk!  The buttermilk and the soda form together to make a nice light bread without all that heavy yeast.

Another key ingredient is the cold Irish butter.   In fact, I love this Kerry Gold Irish butter so much, I also used it to make my mashed potatoes.  This butter isn't as sweet/salty as normal butter.    I absolutely love it.  Using cold butter will guarantee you a lovely flaky texture to your bread.

The steps to making this bread is fairly easy.  Don't be afraid to get your hands dirty.   Having said that, be sure and wash your hands thoroughly with soap and warm water before you knead the dough.

You also don't want to over-work your dough.   It is suppose to look a little messy.  If you cut a "X" in the top of the dough before baking, it will help the center bake through.   You can use a cast iron skillet.   I couldn't find mine so, I lined a baking sheet and placed my dough in the center of it.  It came out just perfect.

Ingredients

•  1 and 3/4 cups buttermilk
• 1 large egg
• 4 and 1/4 cups all-purpose flour (plus more for your hands and counter)  I used Kings Arthur Unbleached all Purpose Flour
• 3 Tablespoons  granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 5 Tablespoons unsalted butter, cold and cubed  (Splurge and use the Kerry Gold Unsalted Butter)
• 1 cup raisins

Directions:

1. Preheat oven to 400°F    Line a baking sheet -----  place dough in the center of the lined baking sheet.
2. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a a fork, pastry cutter, knife, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins.  Make a "well (small circle) in the middle of your bowl and pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
3. Transfer the dough in the center of your lined baking sheet. Using a very sharp knife, cut an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top.  P.S. I covered mine loose at the beginning and took it off about 5 minutes before done.)  I also turned my baking sheet in the oven half-way through.  
4. Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.  P.S.  This is excellent with Fig Preserves.   My husband likes his bread with powdered sugar on top.  He likes it a little sweater.  I used the organic powdered sugar.

You can cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week..

Enjoy!

​

I have been making and experimenting lately with a variety of pastries.   From cutting them out into the shape of pop-tarts, to making gigantic turnovers.   These pastries were so good, I made three huge batches in one week at the office.   I think we all probably gained 3-5 pounds last week.

The nice thing about turn-overs or pop-tarts, you can make them in a ton of varieties.   I made a batch of apple and peach.  However, our favorite ones were the fig pastries I made using the Follian Fig Preserves.   It was like tasting a bite of Heaven.

The base of the pastry is quite simple.    You use the Pillsbury Pie Crust rolls.   Roll one out on a flat service and spread Egg Wash on it gently.   What is egg wash?   Crack one egg in a bowl and beat it until it is really liquid.   Then using a brush or a spoon and lightly spread it on the bottom of your pastry.  You also will spread it on the top of the pastry as well.   By using the egg wash, your end result will in a flaky delicious crust!

On top of my egg wash pastry, I sprinkle a generous amount of cinnamon.  Top the cinnamon with sugar.   Next, add what ever filling you like (peach, apple fig, cherry) and add a tad more cinnamon and sugar.   Then simply roll the dough over on top until the edges meet.   Then fold in your edges so your filling want fall out.   I use a fork to give it some design and it looks like a pop-tart.  That is optional!    Put your egg wash on top, more cinnamon & sugar and pop in oven.

Bake at 400 degrees for about 12-15 minutes until golden brown and you are done.    Then slice them up and serve.   We topped with some delicious Arkansas' own Yarnell's Ice-Cream.

Simple Ingredients

1 Pillsbury Pie Crust Roll
Follian Fig, Apple, Peach or Cherry pie filling (or whatever you like)
Cinnamon
Sugar
1 egg (beaten until liquid for egg wash)

​Do you celebrate Valentine's Day?   I remember as a young child, this probably was one of my very favorite days.  I have loved crafting since I was a young child.  I loved making that shoe box into my own Valentine's box.  It was so fun to swap Valentine's with your friends.

When my kids were small, I loved helping them with their Valentine's.   We would add in suckers, cookies & other candies to the cards.   David always liked the Superhero Valentine cards.  Lauren liked the pet valentines.

Valentine's should be celebrated by the whole family.  After you have been married as long as I have, there isn't any reason to go expensive.   I mean most of us are still trying to recover from the cash explosion on Christmas gifts.

​I have an easy creme brulee for you.   This doesn't require any fancy blow torch or you don't even have to broil the sugar on the top at the end.   This is a lighter version and it really is delicious!   It does take some time for it to bake and chill.   These type of desserts are perfect to make the day ahead.

For some extra fun for Valentine parties, we are serving the finished product up in a martini glass.   These don't have to be expensive either.   Be sure and check out your local Dollar store.   They usually have plenty of glasses to choose from.

 Southern Lite Creme Brulee

Serve in a Martina Glass for Valentine's 

Ingredients·      

•  1 1/4 cups granulated sugar
•  3 1/2 tablespoons Dark cocoa powder
•  2 large eggs
• 1.5  teaspoons Vanilla
• 1/4 teaspoon of corn starch  -   for less thickness leave out 
• 1/4 cup unsalted butter,melted
•  5 ounce can evaporate milk

Instructions:

 Preheat oven to 350 degrees F.

1. In a large bowl, whisk together the sugar and cocoa powder. Vigorously whisk in the eggs, butter, vanilla, cornstarch and evaporated milk until completely combined and smooth (batter will be thin.)
2. Pour batter into the baking dish and bake for about 50-55 minutes or until the filling sets and there is a thin crust on the top. (It might be slightly jiggly in the center, but that’s okay - as it sits and cools, it will set up more.)
3. Remove from oven and let cool 1 hour and then place in fridge to cool for a couple hours.
4. Scoop and Serve in a Martini Glass -  top with chocolate shavings & whip creme if desired

P.S.   I put a touch of whip creme and then chocolate shavings on top for an extra garnish.   This dish is scrumptious and you really don't need either.    I like to add a tiny spoonful of raspberry jam to the top of mine.

BTW, you can also put all the ingredients in a pie crust and bake in lieu of the baking dish.  It makes an excellent chocolate creme pie!

You can watch our live TV Segment on The Vine by clicking here

For the Main Course --   It's a delicious Herb Roasted Chicken Salad 

What makes this chicken salad unique?    It is made with a light lemon fused olive oil and salsa.  Yes, salsa!   I wanted a lighter version.  I used infused lemon oil to give it that lighter taste.  I also used 1 tablespoon of mild salsa, green onions, one hard boiled egg, 1 small tomato sliced, Lowry's garlic pepper, and topped with thin sliced almonds.

I bought my roasted chicken from The Fresh Market.    You can make your own or pick one up at your local deli.   I light to use the roasted chicken in a variety of recipes.   

Herb Roasted Almond Chicken Salad

Ingredients

1 Roasted Chicken - shredded    (I used the breast)
1 tablespoon of the Lemon infused Olive Oil
1 whole green onion fresh diced
1 Tablespoon of Mild Salsa   (I bought mine at Fresh Market)
1 Hard Boiled Egg
1 Small Tomato
1 Teaspoon of Lowry's garlic pepper
1/4 cup sliced almonds (thin sliced)

You can watch our live TV Segment on The Vine by clicking here


Check out Part 1 of the 2 part segment here -  with Ashley King - an overview of our entire table
​
Instructions
In large bowl, pull apart roasted chicken and shred using fork.   Add in your oil and mix.  Dice in hard boiled egg, tomato, green onion, garlic pepper, salsa and mix together.  Top with thin sliced almonds.   Cover and let chill for one hour.   Serve.1:51 PM (23 minutes ago)
https://www.thv11.com/video/entertainment/television/programs/the-vine/create-a-fancy-valentines-day-dinner-without-breaking-the-bank/91-0d66ec15-6899-4b40-a065