Funny story. I bought some chicken to make waldorf salad, but then the cookbook had a different recipe that the website. I hate when that happens. So waldorf salad has been put on hold, and I used the chicken for this recipe… Blackened Chicken… and oh my goodness. It was extremely delicious. Probably my favorite chicken recipe (it’s close with the Arizona Chicken) so far.

I was a little worried at first with all the spices that the chicken was sprinkled with. The smell itself was making my nose run due to all the spicy spices included. But once the chicken itself was done, the mayonnaise topping really subdued the spiciness and it was a delicious outcome. ​

Pancakes are one of my favorites for breakfast. One thing I'm not a fan of is that by the time you get through the whole bowl of batter, the pancakes are cold. But that's just something I deal with. This recipe brings us Swedish Pancakes. Though they look like normal pancakes that we all know and love, these are much thicker and not as sweet. Put some fruit on top though, and it's still pretty good. The recipe itself is easy to make, and word of advice, they cook way more evenly without a greased pan. I'm glad that I got the chance to make and 

This was even easier than the pudding. Toss pumpkin seeds in sauce and spice and bake in the oven. That's all there is to it!

Thumbs up for the easiness (they are pretty good too!)
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I'm not going to lie to you, this recipe is not in my cookbook. Why did I make it you ask? Well, I pulled up the wrong "Banana Pudding" recipe on my phone while grocery shopping and decided to just go with it. As usual, pudding recipes aren't difficult at all. I layered some finished pudding with Nilla wafer, Reddi Whip, and some fresh banana slices.

​​One thing I would try different is using milk instead of sweetened condensed milk. It was just way too sweet for me. But the finished product 

Pimento Cheese spread has been one of my favorite dips for a long time now. 1. Because it's super easy with only three ingredients and 2. It's cheese based. So when I saw this recipe in my cookbook I had to make it toute de suite.

Remember that Stuffing I made last weekend? Well I took the reject sourdough pieces, baked them in the oven at 350 for 15 minutes, and used them to dip into the cheese spread. Pretty delicious if I do say so myself. Thumbs Up