Caramel Apple Pretzel Salad

I found my new favorite side dish! This was like heaven in a bowl and I got asked for the recipe more than once in the few hours that we were at the gathering I brought this to. So delicious and my mouth is watering just thinking about tasting it again! It was a definite hit!

Caramel Apple Pretzel Salad
(Recipe found at thegunnysack.com via pinterest.com)

1 cup pretzels, roughly chopped (measure after chopping)
1/2 cup pecans, chopped (measure after chopping)
3/4 cup brown sugar
3/4 cup butter, melted

Cream Cheese Mixture:
8 ounces cream cheese, softened to room temperature
3 cups diced apples (about 2 large apples)
1/2 cup caramel sauce
3 cups whipped topping or whipped cream

Sugared Pretzels:
Mix together crushed pretzels, chopped pecans, brown sugar and melted butter. Spread in a large baking sheet with sides and bake at 400 for 7 minutes. Allow the mixture to cool and then break it into small pieces.
Cream Cheese Mixture:
Beat the softened cream cheese until smooth. Beat in the caramel sauce until smooth. Fold in whipped topping. Stir in the diced apples and sugared pretzels

BBQ Chicken Salad

There is a bagged salad by Marketplace that I buy every once in a while at the grocery store that is a BBQ Ranch salad. It is super yummy and I love it, even if it means a few extra calories when I am trying to eat healthy. This recipe made me think of that salad and I thought that a homemade version would be so much yummier (and healthier), so I knew that I needed to try it. I was right - it was fantastic!! Also, it had the added bonus of chicken involved so it was perfect for a main meal at my house. I doubled the recipe and threw in whole cans of everything canned and the whole fam gobbled it up. In fact my two oldest boys took it for lunch the next day as well. It was fabulous and another redo at this house!

BBQ Chicken Salad
(Recipe found at damndelicious.net via Pinterest)

1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
salt and pepper, to taste
6 cups chopped romaine lettuce
1 tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips

Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately, topped with tortilla strips.

BLT Pasta Salad

Again, on the 4th of July I was looking for a gluten free recipe to bring along for the potluck that we were heading to. I have been wanting to try this recipe for forever but it was making me a little nervous with the thought of pasta and lettuce together. It seemed like kind of a weird combo to me but the thought of a BLT salad was too much to resist. I should have tried it sooner!! I got so many comments on how good the salad was and asking about the recipe. I guess that means that I need to make it again sometime...

BLT Pasta Salad
(recipe found on pinterest via kitchme.com)

3 2⁄3 cup large macaroni shells pasta, cooked
4 cup tomatoes, diced
4 slice bacon, cooked and crumbled
3 cup lettuce, thinly sliced
1 tsp sugar
2 tsp cider vinegar
1⁄2 cup fat free mayonnaise
1⁄3 cup light sour cream
1 tbsp dijon mustard
1 salt
1 pepper

In a large bowl, mix pasta, bacon, tomatoes, and lettuce. In a small bowl, mix sugar, vinegar, mayonnaise, sour cream, mustard, and salt and pepper to taste. Pour dressing over pasta mixture, stir to combine, and chill until ready to serve.

Tortellini Pasta Salad

This was a side dish that we had at the birthday for my boys. It was the first time that I had made it (I often use my parties to have guinea pigs for all my new recipes... good thing they don't back fire very often!) and it went over really well. Easy to make up and perfect because I was able to prep it in the morning and not have a lot of work to do once the party was started! I doubled the recipe for a party of 40 people...

Tortellini Pasta Salad
(recipe found on pinterest via simpledelicioussouthernfood.blogspot.com)

1 (20-ounce) package cheese tortellini
1 cup fresh mozzarella, cubed
1 cup pepperoni, chopped
1 cup cherry tomatoes cut in half
1/3 cup fresh basil, chopped
2/3 cup caesar salad dressing
Salt and pepper to taste

Cook tortellini according to package directions; drain and rinse with cold water, drain again. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well. Refrigerate at least 1 hour before serving.

Pink Cinnamon Rolls

I wanted to do something special for the kids for Valentine's Day, especially since they were home from school that day! So, I decided to get up early and make these pink cinnamon rolls!! Oh, they were so heavenly... Loaded with calories, but worth every bite! I definitely will not be making them for breakfast again though since they took FOREVER, with all the rising, punching, rising again - you know the drill! I think that these will be an afternoon snack type of thing from now on - just to save on mom's sanity!

Pink Cinnamon Rolls
(recipe found on pinterest via lovefromtheoven.com)

Cinnamon Rolls
1 box of white or yellow cake mix
2 packages of dry yeast
2 1/2 cups of warm water
pink food coloring, if making them pink
1 tsp vanilla
1 tsp salt
5 cups flour

Filling
2 cups brown sugar (or granulated sugar if you are trying to keep the pink color)
Cinnamon
1/2-1 cup butter, softened

Frosting
1 can Duncan Hines Frosting Creations Frosting Starter
1 packet Duncan Hines Frosting Creations Cinnamon Roll Flavor Mix
(or I used my cream cheese frosting recipe)

Mix yeast and warm water until dissolved. Combine cake mix, salt and flour in a large bowl. Add warm water/yeast mixture and vanilla (and food coloring if you are making it a pink color) to cake mix, salt and flour mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients. Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes. On a floured surface, roll dough into a rectangle shape, approx 1/4″ thick. Once dough is rolled out, brush with softened butter. I only used about half of a stick of butter for mine. Sprinkle with brown sugar (or granulated sugar if you are making a colored cinnamon roll). Sprinkle with cinnamon, as much as you want. Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece. Slice dough into 24 equal sized pieces. Place rolls in two greased 9×13 pans. Cover and let rise until doubled in size. Bake at 350 degrees for 15-25 minutes or until golden brown. Remove from oven and let cool slightly. Prepare your Frosting Creations Cinnamon Roll frosting. If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes. If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting.

Apple Spinach Salad

We made this recipe this summer when I took a simply good eating cooking class with a few friends. I am not a big fan of tart apples, but in this recipe they were perfect!! I love it, but the kids not so much, so we don't have it as often as I would like to. I do make them eat it every once in a while though since I love it so much!

Apple Spinach Salad
(recipe found at Simply Good Eating Cooking Class)

4 cups spinach leaves
1 medium tart apple, cut into bite size chunks
1/4 cup red onion, chopped
1 1/2 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup raisins or dried cranberries

Wash spinach thoroughly and pat dry. Tear into bite size pieces and place in bowl. Set aside. In a small bowl, mix oil, vinegar, sugar and salt. Add apple, onion and cranberries to oil mixture and toss to coat apples. Let stand ten minutes. Add ingredients to salad bowl and toss with spinach. Refrigerate leftovers.

Sombrero Pasta Salad

This was a dish that really reminded me of my mom's taco salad. It was super yummy even though it didn't have the crunch that comes with the chips that are usually in a taco salad. I'm sure the whole wheat pasta that I used instead made it healthier! :) I have made this twice already and it was a hit with my family and with the group that I made it for at the potluck that we had!

Sombrero Pasta Salad
(recipe found on pinterest via www.tasteofhome.com)

1 package (16 ounces) spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups shredded cheddar cheese
1 green pepper, chopped
1 onion, chopped
1 tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or Western salad dressing


Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.

Thai Chicken Salad

I told you I was in a Thai type of mood lately! :) This salad was awesome from start to finish!! VERY simple to throw together, it got my family to try bok choy for the first time and we all LOVED it... I would say that's a great thing!

Thai Chicken Salad
(recipe found on pinterest via www.jocooks.com)

Salad:
1 bag of broccoli slaw about (2 or 3 cups)
1 cup sliced papaya (I couldn't find this, so I used a can of mandarin oranges, which my family loves!)
1 cup sliced cucumber
2 cups baby boy choy, chopped in small pieces (2 small bok choy)
1 red chili pepper, diced (I subbed this for a red pepper)
4 cooked chicken breasts, shredded or cut in small pieces
1/4 cup chopped mint
1/2 cup peanuts or slivered almonds

Dressing:
juice from 2 limes
2 tablespoon olive oil
2 tablespoon soy sauce
1 tablespoon honey
2 tablespoon peanut butter
1 teaspoon fish sauce (I couldn't find this, so I just omitted)
a pinch of red pepper flakes

Add all salad ingredients to a large bowl and toss. In a smaller bowl mix all dressing ingredients together. Pour over salad and toss well.

Thai Peanut Cabbage Slaw

Since I am totally into the Thai taste lately and we LOVE wraps at my house, this was a perfect fit for us! While we could have eaten it as a salad it was a huge hit at my house as a wrap... Very tasty and not a lot of calories so that made it even more appealing!

Thai Peanut Cabbage Slaw
(recipe found on pinterest via www.theyummylife.com)

Dressing:
1 granny smith apple, cored, peeled & chopped
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon white rice vinegar
2 tablespoons peanut butter
1 tablespoon water
1/4 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper

Slaw:
5 cups shredded cabbage (or one 16-oz bag cole slaw mix)
1/2 red bell pepper, thinly sliced
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 cup raw green peas, fresh or frozen
1/2 cup roasted peanuts, coarsely chopped
2-1/2 cups cooked & shredded chicken breast

Puree dressing ingredients in a blender or food processor to a consistency similar to apple sauce. In large bowl, toss together slaw ingredients and dressing. Cover and refrigerate for at least 1 hour and up to 3 days. Serve as a side or main dish salad, or use as a wrap filling.

Applebee's Oriental Chicken Salad Knock Off

This was such a yummy and light supper! Very simple to throw together and all of us truly enjoyed it!

Applebee's Oriental Chicken Salad Knock Off
(recipe found on pinterest via www.sixsistersstuff.com)

Dressing:
6 tablespoons honey
3 tablespoons rice vinegar
1/2 cup mayo
2 teaspoons dijon mustard
1/4 teaspoon sesame oil

Blend all ingredients together in a small bowl with a whisk or a mixer. Refrigerate until ready to use.

Salad:
2 chicken breasts, grilled
bagged salad
bagged broccoli slaw
1 tablespoon almond slices, toasted
1/4 cup won ton strips (I used chow mein noodles instead)
1/4 cup mandarin slices, drained well

Cut chicken into bite size pieces. Mix together lettuce and broccoli slaw. Top with almonds, won ton strips, mandarins and chicken. Drizzle dressing on top, toss and serve.

Shrimp Cobb Salad

This was a wonderful take on a cobb salad! We all loved the taste and it was delicious the next day too... The presentation of this salad would be great for a potluck, especially if you take the time to layer it in a trifle dish. Since it was just us at home I didn't take the time to pretty it up, but it definitely tastes just as good either way! :) It was a refreshing meal on a hot day!

Shrimp Cobb Salad
(recipe found on pinterest via http://www.skinnytaste.com)

16 ounces large shrimp, cooked and cooled
1 tablespoon lime juice
chipotle chili powder and salt, to taste
6 cups romaine lettuce, shredded
15 ounces black beans, rinsed and drained
1 cup corn kernels
2 tablespoons red onion, chopped
2 tablespoons cilantro, chopped
juice of 1/2 a lime
1 seedless cucumber, chopped
2 cups diced tomato
1 ripe avocado, diced
1 cup mexican cheese blend

Rinse shrimp and chop into large chunks. Toss with salt, chipotle chili powder and lime juice. Set aside. Combine beans, corn, red onion, cilantro, juice of 1/2 a lime and salt to taste.

In a large glass bowl, like a trifle dish, layer ingredients beginning with lettuce, black bean mixture, cucumbers, tomatoes, avocado, cheese and ending with the shrimp on top.

Serves: 6
Points: 6 per 2 cup servings

Spinach Penne Salad

I love a nice easy salad on a hot day! This was as easy as it was yummy! It didn't take long to mix it up and the kids and I gobbled it down as quick as I made it! :) I switched up the feta and used mozzarella since that is what I had on hand and cut out the onions so that the kids didn't whine... Still pretty tasty!

Spinach Penne Salad
(recipe found in Taste of Home Healthy Cooking)

1 package (16 ounces) uncooked whole wheat penne pasta

Vinaigrette:
1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup grated parmesan cheese
1 tablespoon dijon mustard
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Salad:
1 package (6 ounces) baby spinach
3 medium tomatoes, seeded and chopped
3/4 cup (6 ounces) crumbled feta cheese
4 green onions, thinly sliced
1/2 cup sliced ripe or greek olives

In a dutch oven, cook pasta according to package directions. Drain and rinse in cold water; drain again. Meanwhile, in a small bowl, whisk the vinaigrette ingredients. In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately.

Serves: 10
Points: 7 points for 1 1/2 cups

California Chicken BLT Salad

This was a super yummy salad that was easy to throw together and light enough for those hot spring and summer days!! The kids weren't super excited about the avocado but that just meant more for me! :)

California Chicken BLT Salad
(recipe found at www.bettycrocker.com)

1 box Betty Crocker Suddenly Salad ranch and bacon pasta salad mix
1/2 cup mayonnaise
2 cups cut up cooked chicken
1 large tomato, cut into wedges
1 avocado, pitted, peeled and cut into wedges
1 bag (12 ounces) ready to eat salad greens

Cook pasta as directed on box. Drain pasta; rinse with cold water. Shake to drain well. In large bowl, stir together seasoning mix and mayonnaise. Stir in drained pasta and remaining ingredients. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Serves: 7 (1 1/2 cup each)
Points: 8

BLT Pasta Salad

This was the perfect pairing for the Bacon Ranch Cheeseburgers that were my contribution on our camping weekend. I wasn't sure if I would like the whole pasta and lettuce combination, but it was delicious! The dressing was wonderful - not too heavy tasting and the perfect topping to this salad... I premade this salad the night before we went camping and it sat in the refrigerator until it was my turn to cook the meal. So, even though it said to serve at room temperature, it still tasted wonderful out of the fridge!



BLT Pasta Salad
(recipe found at www.foodnetwork.com)

12 ounces corkscrew shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
kosher salt and ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 heads bibb lettuce, quartered, or 5 cups chopped romaine hearts

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Chicken BLT Taco Salad

OMG - this salad was wonderful!! My kids are pretty good about eating salads and they loved this one. My son just had his tonsils out and this was the first "regular" meal that he tried to eat and he went back for more... I guess his throat was feeling good enough to chow this down! :) This was one of those throw it together during naps meals that was ready to go when we got back from the swimming pool. LOVE IT!!

I just made it for our family so I didn't get all fancy but the picture on www.bettycrocker.com looked wonderful! They put it all in a trifle bowl and layered it - beautiful presentation if you are taking this somewhere or serving it for guests!!



Chicken BLT Taco Salad
(recipe found at www.bettycrocker.com)

Dressing
1/2 cup salsa
1/2 cup french dressing

Salad
8 slices bacon, cut into 1/2" pieces
4 boneless skinless chicken breasts, cut into 1/2" chunks
6 cups torn romaine or iceberg lettuce
1 medium yellow bell pepper, coarsely chopped
2 large tomatoes, coarsely chopped
1 medium avocado, peeled, pitting and cut into thin wedges
1 1/2 cups shredded colby-monterey jack cheese blend
1/4 cup sour cream, if desired
1 cup small triangular tortilla chips

In a medium bowl, mix dressing ingredients until well blended. In 12" nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet; cook and stir over medium heat 4-6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled.

In deep 3 quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours. Just before serving, top with cheese, avocado, sour cream and tortilla chips.

Berry Chicken Salad

This was a wonderful tasting, light meal that was perfect on a hot summer day! The kids and I had just been out strawberry picking, so this recipe caught my eye right away! It was super yummy and the kids even enjoyed it!! The store that I shop at didn't have raspberries when I went shopping, so I substituted with blueberries and trade out the goat cheese for mozzarella. Either way - super yummy!!



Berry Chicken Salad
(recipe found in Taste of Home Healthy Cooking)

4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach
1 cup fresh raspberries
1 cup halved fresh strawberries
2/3 cup crumbled goat cheese
3 tablespoons chopped pecans, toasted
1/4 cup fat free raspberry vinaigrette

Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear. In a large bowl, combine the spinach, raspberries, strawberries, cheese and pecans. Divide among four serving plates. Slice chicken and arrange over spinach mixture; drizzle with vinaigrette.

Buffalo Chicken Salad

This is a quick and simple meal that is easy to pull together on a week night! We were headed out of the house right away and I wanted to feed everyone a healthy meal before we left. I threw most of this together during naps and just got the chicken ready right before serving! I also seperated out the chicken before I added the hot sauce. I wasn't sure if this would be too spicy for the kids, so I took out some of the chicken before adding the hot sauce... Delicious and simple!! The bread on the side is a whole wheat bread that is super yummy... Click here for the recipe!



Buffalo Chicken Salad
(recipe found in Taste of Home Healthy Cooking)

1 pound boneless skinless chicken breasts, cut into 1/2" cubes
1 tablespoon olive oil
2 tablespoons louisiana style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 bunch romaine, chopped
2 celery ribs, chopped
1 cup shredded carrots
1/2 cup fat free ranch salad dressing

In a large nonstick skillet, saute chicken in oil until no longer pink; drain. Stir in the hot sauce, salt and pepper. In large bowl, combine the romaine, celery and carrots. Divide among four plates. Top with chicken. Serve with ranch dressing.

Grandma Polman's Fruit Salad

Happy Valentine's Day!!

This is a side dish that my grandma used to make a lot when we were little. I finally asked her for the recipe when I was "all growed up" and it couldn't be simpler. So, when we were gathering for the Superbowl, I thought this would be something a little healthier to have as a side dish instead of all the snacky food that will be there also. Not that I mind loading up on the snacky food, but for a supper I would like to have my kids eat at least a little bit healthy...



Grandma Polman's Fruit Salad

3 apples, chopped
1 big can of orange slices, drained
1 can pineapple chunks, drained
3 bananas, sliced
1 pint whipping cream
1/2 cup sugar
1 tablespoon vanilla

Mix together whipping cream, sugar and vanilla until thick. Add fruit and mix together.

Chicken Taco Salad

Here's another recipe that I tried for the first time the other night. It was pretty tasty and I loved the tortilla chips that come with it. I love taco salads and order them a lot at restaurants and this was definitely a lower calorie way of getting the "shell" taste without the deep fried shell! :)

Chicken Taco Salad
(recipe found at weightwatchers.com)
Serves: 4
Points: 7

8 medium corn tortillas, cut into 4 wedges each (I'm not a big fan of corn tortillas, so I usually end up using flour tortillas - this probably affects the points though! :)
cooking spray - to coat pan and tortillas
1/2 tesaspoon table salt
4 cup romaine lettuce, shredded
1 pound cooked, skinless chicken breasts, shredded
1 cup tomatoes, diced
1/2 cup shredded reduced fat Mexican cheese
1/2 cup fat free sour cream
1/4 cup salsa
1/2 teaspoon ground cumin, or Adobo seasoning
1/2 teaspoon hot pepper sauce

Preheat oven to 400. Coat a large baking sheet with cooking spray. Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.

Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl.

In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.

I usually try to make things as simple as possible when I am getting supper ready - so I skipped the indiviual bowl part of this recipe and just combined it all in one big bowl and then added the dressing. Turned out just as good and was easier to serve for the kids especially!

BLT and More Salad

We had this for supper the other day when the weather was hot and it was a hit! I never thought that my kids were big salad eaters, but they gobbled this right up and Brody even asked for more!!

BLT and More Salad
(Taste of Home - Healthy Cooking)

1 1/2 cups cherry tomatoes, halved
1/3 cup cubed avocado
3 bacon strips, cooked and crumbled (or way more if you are married to my husband! :)
2 tablespoons fat free sour cream
2 tablespoons fat free mayonnaise
2 tablespoons fat free milk
1 garlic clove, minced
1/2 teaspoon dill weed
dash of salt
dash of pepper
1/3 cup crumbled goat cheese (we did not go this direction, I just picked my
favorite cheese)
2 tablespoons pine nuts (once again, I did not go here...)
4 Bibb lettuce leaves (I just used a bag of lettuce and mixed it all together)

In a small bowl, cominge the tomatoes, avocado and bacon.

In another small bowl, whisk the sour cream, mayonnaise, milk, garlic, dill, salt and pepper.

Pour dressing over vegetables and toss gently. Add to salad and toss to coat. Sprinkle with cheese and pine nuts.
The final results...

As you can tell, it was delicious!