Week 4 - Featured Chef: Tammy Baughman

This week's featured chef, Tammy Baughman, is a great wife and a very busy mother of two. You can follow her and her beautiful family on her blog at http://thebaughmanbunch.blogspot.com.  She is one of the best "hostess with mostest" I have ever met as any one who has ever been to her home can tell you! Tammy was my first 'sister' (I couldn't ask for a sweeter sister-in-law) and she is such a great cook!! Tammy has chosen one of her most requested recipes to submit this week, as well as some other tasty dishes that are sure to be your new favorites :) 

Chicken Salad  

1 Rotisserie chicken, chopped

2 cups red grapes, halved

1 cup chopped celery

½ cup green onions

¾ cup chopped walnuts – Toast walnuts in 350 degrees oven for 5 minutes

Dressing – Mix ¼ cup mayo & ¾ cup French Vinaigrette (I use the La Martinique dressing)

Mix all ingredients and add dressing.    Serve with crackers or with bread.  

This is a great snack or lunch and always a crowd pleaser! 

Shrimp Jambalaya

2 cups rice

2 lbs. raw shrimp, peeled

1 stick butter, melted

1 medium bell pepper, chopped

1 small onion, chopped

1 can french onion soup

1 can cream of shrimp

1 can rotel

Salt, Pepper

Mix ingredients together.  Put in large 9X13 casserole dish.  Cover and bake at 350 degree oven for  1-1/2  hours or until rice is done.  This is a family favorite and it doesn’t get any easier than this!

Chocolate Trifle

Devils food cake

1 large box instant chocolate pudding

1 large tub Cool Whip

1 package Heath bar toffee bits

Bake cake as instructed on box.  Cut cake into 1-inch squares.  Make pudding and set aside.   I layer dessert in glass trifle bowl, making 2 layers in this order...cake, pudding, cool whip, and toffee bits.  Refrigerate before serving.  It is delicious!