Chicken Salad

I'm feeling very proud of myself...I finally made awesome chix salad! I've struggled with this for years and had made it a mission! I've searched high and low for a good, basic recipe, which I could not seem to find. There are thousands of recipes out there, but I don't want the apples, Asian version, etc. Here it is:

Chicken Salad
2 c. cooked, diced chicken breasts (about 2 lg.)
1/3 c. onion, chopped
1/2 c. celery, chopped
1/2 c. mayo, or more for the desired consistency (lite works just fine!)
salt and pepper, to taste
lil' dash of Dijon mustard (very little, like 1/4 t.)

Mix and chill for a few hours to blend flavors.

****On my quest for a great recipe, I read somewhere that if you chop the chicken, it's even better. The last time I made this I did and it was super! I just used my mini-chopper. (I have the $4 electric version which I normally just use for crumbs...it worked fine!)

Butterscotch Cheesecake Bars

This is a great recipe when you need to impress or perfect for a girls' night! I made two batches tonight...one pan for one of my staff who is leaving and another for Emma's teachers during conferences tomorrow. I originally got the recipe from a lady in my women's club-I was so excited when she sent me the recipe right away....I still have it saved in my email in case I'd lose my hard copy!

Butterscotch Cheesecake Bars
1 12-oz. pkg. of butterscotch chips
1/2 c. butter/margarine
2 c. graham cracker crumbs
1 8-oz. pkg. of cream cheese
1 14-oz. can of sweetened condensed milk
1 t. vanilla
1 egg

Melt chips and butter together; stir in crumbs. Press 1/2 into a greased 9x13 pan. In a separate bowl, beat the cream cheese until fluffy. Blend in swt. cond. milk, vanilla, and egg. Pour into prepared pan. Top the cheesecake batter by spoonfuls of the crumb mix. Bake 25-30 mins. at 350. Chill before cutting and refrigerate leftovers.

"If these bars are consumed with friends, there are no calories"