Best Ever Chicken Salad

 

Reviews

• This is great chicken salad. It’s simple, but with lots of flavor. I make it all the time when it’s too hot to cook. I just bake the chicken or boil it in broth, then dice it up. I’ve made it with a variety of different nuts – pecans, walnuts – and low-fat mayonnaise. It always tastes wonderful! I highly suggest including the lemon juice, it adds a great subtle flavor.

• I love this recipe. So does my whole family. It is a great starter recipe. You can make it as is or you can add or take out the things you like or dislike. I love the slivered almonds in mine. I like to cut up some apples and grapes and serve them on the side. That way everyone can eat it the way they like it. I don’t put celery in mine but I do add a finely chopped green onion and some sour cream to the mayo. I use half of the mayo and the other half sour cream. It is great!! Thanks for this recipe!! Will make again and again!!

• This is a great basic recipe. It was a little bland until I added some extra spices like garlic powder and onion powder, but I guess that’s why it’s called “basic.” This recipe calls for a LOT of almonds, but I love them in chicken salad, so I used them all!! Thanks for the recipe.

You’ll Need (for the salad):

• 4 cooked and chopped/shredded boneless chicken breasts.
• ½ cup of chopped onion.
• ½ cup of chopped celery.
• Salt and pepper for taste.
• ½ cup to 1 cup of dried cranberries.

You’ll Need (for the dressing):

• 1 cup of mayonnaise.
• ½ cup of sugar.
• ¼ cup of vinegar.
• 1 tsp of prepared mustard.
• 1 tsp of salt.
• ¼ tsp of pepper.

How to:

In a large bowl, mix together the chicken, onion and celery and add some salt and pepper to taste.
In a separate bowl, mix all the dressing ingredients together and add it to the chicken mixture. Just before serving, add the dried cranberries, otherwise the salad will turn pink.

Easy Sopapilla Cheese Cake

 

Ingredients

•  (8oz.) packs of Pillsbury crescent rolls
• 2 (8oz.) packs of cream cheese, room temperature
• 1 cup sugar
• 1 teaspoon vanilla
• 1/4 cup butter (melted)
• 1 tablespoon cinnamon
• 4 tablespoons sugar
  * honey

Steps
Preheat the oven to 350 degrees.
Spray 9 x 13 baking dish with cooking spray.
Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
* bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don’t like raw dough)
Combine softened cream cheese, sugar, and vanilla.
Spread mixture over crescent rolls.
Roll the remaining crescent roll over the top and stretch to the edges and seal.
Brush across the entire top of the crescent roll with the melted butter.
Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
Bake for about 30 minutes, or until golden brown.
Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
Slice into triangles or squares, drizzle with a little honey if you like and serve.

Southern Strawberry Punch Bowl Cake

 

Ingredients

• 1 yellow cake mix
• 1 (6 oz.) pkg. instant vanilla pudding
• 1 lg. can crushed pineapple, drained
• 2 (10 oz.) pkgs. frozen strawberries
• 2 bananas
• 1 (16 oz.) carton Cool Whip

How to make it:

Bake cake in two round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely. Repeat with the other layer the same – ending with Cool Whip. Let set in refrigerator overnight.

JAMAICAN BANANA BREAD

 

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain low-fat yogurt (or pina colada flavored!!)
• 3 tablespoons dark rum OR apple cider
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut

Cooking spray

• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.

Add eggs, 1 at a time, beating well after each addition.

Add banana, yogurt, rum, and vanilla; beat until blended.

Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread

To Die For Fettuccine Alfredo

 

Ingredients

• 24 ounces dry fettuccini pasta
• 1 cup butter
• 3/4 pint heavy cream
• salt and pepper to taste
• 1 dash garlic salt
• 3/4 cup grated Romano cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
3. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately

Old Fashioned Onion Rings

 

Ingredients

• 1 large onion, cut into 1/4-inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs seasoned salt to taste
• 1 quart oil for frying, or as needed

Directions
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Take One Tablespoon Of This Before Bed And You Will Never Wake Up Tired Again!

 

Ingredients:

• 1 teaspoon pink Himalayan salt
• 5 teaspoon raw honey

Method of preparation:

All you need to do is to mix the ingredients, stir well, and pour the remedy into a sealed jar.

Use:
Every night, before going to bed, you should take half a teaspoon of the remedy or 3/4 teaspoon. Hold the remedy under the tongue, and it will be instantly absorbed.

If you like, you can also add it to a glass of warm water and drink it like tea.

The astonishing effects of this sleeping remedy are mostly due to the properties of the Himalayan pink salt, which is completely natural and unprocessed, so it does not include any harsh chemicals.

It contains 84 essential minerals, and no pollutants or toxins. It has remained in its purest form for millions of years and is absorbed by the body with its full capacity.

This incredible natural salt regulates the levels of serotonin and melatonin in the body, which ensures a healthy sleep, and also reduces blood pressure, unlike the conventional salt.