Tag Archives: strawberries

Chicken Salad Sandwich

8 Sep

 

Alright, I’m going to apologize upfront. I hate non-reciepes. You know them – those recipes that say ‘to taste’ and don’t give you any real measurements. And here I am, posting a non-recipe. Sigh. I’m sorry. But it’s so good, you will forgive me!

I love, love this sandwich filling because it goes with every kind of bread you can throw at it. You can also mix different combinations of ingredients together (depending on what my pantry feels like offering) and it turns out fabulous every time. I originally stuck with the strict mix of chicken, diced grapes, chopped celery, and almonds. And then came that fateful day…no grapes. My favorite part, MIA. But I had everything else ready! There was no backing out. So, I scoured my shelves and decided that craisins would make an ok substitute. It turned out to be my husband’s favorite. Another time, no celery. I didn’t want to miss out on their crunch…enter chopped apples. I’ve actually had a lot of fun trying out new ways to prepare it. And I never measure. Gasp. I really just said that. But I just don’t – use mayo to taste, depending on how creamy you want it. Garlic salt to taste. Choose your bread base…to taste. My favorite is naan. Hubby likes pretzel rolls. Croissants are fabulous. Regular, run-of-the-mill grocery store sliced bread works too! This chicken salad makes everything taste like you stepped into a cute cafe for lunch. My only word of advice – no Miracle Whip. I’m not a hater – I like both Mayo and Miracle Whip – but in this mix, stick with honest-to-goodness mayo or it tastes weird.

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Ingredients:

2 breasts of chicken, cooked and diced

1/4 – 1/3 cup mayonnaise (to taste)

garlic salt

Optional additions: apples, grapes, sliced strawberries, craisins, slivered almonds, cashews, celery

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Strawberry Cheesecake Cupcakes

22 Apr

We had a little fun with our Easter cupcakes yesterday! You can’t go wrong with a strawberry cheesecake cupcake base; add a little surprise center, and top with a festive Peep (which I really hate, but look darn cute sitting on their little cupcake-birdie nest!). The kids had fun putting the eggs on, and I had fun eating all the of the cupcake centers that I had to scoop out to make the nest. 🙂 Win, win!!!

This recipe is really so easy – just a boxed cake mix with a make-over. But no one would guess it’s from a box! The star ingredient being real-life strawberries, which really makes the flavor fresh and Spring-y. I frosted them with Buttercream Frosting, but my neighbor has a spectacular strawberry frosting that I must steal and try with these…

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Ingredients:

Cupcakes:

1 (18.25 oz) plain white cake mix

1 (3 oz) pkg strawberry gelatin

4 Tbsp flour

1 cup milk

1/2 cup vegetable oil

1/2 cup crushed fresh strawberries

3 large eggs

Filling:

1 (8 oz) pkg cream cheese, at room temperature

1/3 cup sugar

1 large egg

Preheat oven to 350^F. Make cupcake batter by combining all ingredients and mixing until completely incorporated. Make filling by doing the same. Spoon or scoop about 1/4 cup of cupcake batter into prepared cupcake cups, filling it to 2/3 full. Spoon a generous Tbsp of the cheesecake filling over each cupcake. Place cupcake pan on the center rack of the oven and bake until tops spring back when lightly pressed with a finger – about 20-25 minutes. Cool 15 minutes or longer before frosting.

For Easter Nests:

Scoop out a tsp size hole in the middle of each cupcake and fill with sprinkles. Top with a candy egg. 

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Swirl frosting around egg, like a nest, and top with a Peep.

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Cream Cheese Berry Roulade

14 Apr

I have about 20 some-odd recipes sitting in my drafts…I am falling so behind! But I am in the process of making a fabulous Prom dress for my neighbor’s daughter. It is going to be so pretty (I’ll have to sneak in a few pictures)! But I am learning a lot on this project, and am finding that learning a lot requires making a lot of mistakes. I almost cried when I got the bodice all put together only to find that I got a section caught in the serger and cut a nice little hole in the very delicate chiffon. After a sleepless night trying to figure out how to fix it, I finally concluded that I couldn’t fix it and would have to replace the panel. It was a grand mistake…painfully grand. But I have been ever careful of my serger edge ever since. Yay for me.

Thank goodness I had a little slice of this heaven sitting in my fridge so I could wash the bitterness of a careless mistake down with a truly sweet treat. Delicious beyond words. So easy. Don’t skip the whipped topping. And don’t cut holes in Prom dresses.

P.S> The whipped topping can also be used for a great fruit dip!!!

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Ingredients:

2 packages Crescent Rolls
8oz Cream Cheese
2 tbsp Brown Sugar
1 tsp Vanilla
1/2 cup Fruit Preserves (strawberry, blackberry…I used plum!)
Fresh Strawberries
Fresh or Frozen Blueberries
1 Lemon
Confectioners Sugar
1 egg

Lay out the crescent rolls and press seams together. Mix cream cheese with brown sugar and vanilla until soft. Spread inside crescent rolls. Then spread preserves on top. Sprinkle blueberries and strawberries on top. Pull edges of crescent rolls over. Egg wash pastry. Bake at 375 for 20 mins. In separate bowl mix juice and zest of a lemon with confectioners sugar until it becomes an icing. Garnish with strawberries.

Whipped Topping:

  • 1 large (5.1 oz) instant vanilla pudding
  • 32 oz. container vanilla yogurt
  • 8 oz. container Cool Whip
  • 1 pkg. frozen strawberries

Mix together pudding mix and yogurt. Fold in whip cream. Fold in strawberries.

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