Chicken Salad Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside. Chop all of your fruits and veggies and place them in a bowl with the chicken. In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add fresh herbs (dill, oregano, cilantro…whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper! When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Allow the salad to chill for several hours (or even overnight). Try it soon – you’ll love it!
strawberry jello pretzel salad for me the super bowl is all about the food. honestly, i didn’t even know who was playing until the game started. i went over to my brother house to watch the game commercials (which were disappointing) and the halftime show (which was amazing). my brother asked me to make my strawberry jello pretzel salad. i had some extra time, so i figured i’d take some pretty photos while i put everything together to share with all of you. if you haven’t made this dessert yet, it’s super simple to put together and a crowd pleaser! if you have made this dessert and it turned out to be runny, mushy mess? well, you’ve come to the right place, i have some great tips to prevent this. are you ready? here’s what you’ll need: 2 1/2 cup pretzels (crushed fine) 3 tbsp brown sugar 1 cup butter 1 pkg (6oz – this is the larger one) instant strawberry jello 1 16 oz container fresh strawberries, sliced 1 8 oz pkg cream cheese 1 cup sugar1/2 tsp vanilla 1 cool whip (8 oz container) first step, crushed pretzels! and that’s it!
Slow Cooked Triple Cheddar Mac & Cheese When it comes to slow cooking macaroni and cheese, there are literally 1000's of recipes. They're all so similar, I couldn't begin to discuss every single method. So, I would like to show you how I make mine...yes? I usually turn to slow cooked mac & cheese on a busy day in my kitchen, when I need my oven to prepare other dishes. Why do I mention this? You'll need: 2 cups dry elbow macaroni 1 can [12 oz] evaporated milk 1 can [10 3/4 oz] cheddar cheese soup 8 oz sour cream 1/2 cup [1 stick] butter, melted 3 large eggs 1 tsp dry mustard 1/4 tsp white pepper [or black pepper to your taste] 1/2 tsp salt 3 1/2 cups of triple cheddar cheese, divided [I used Kraft Triple Cheddar] Directions: Set your slow cooker on the low setting, and spray the inside with cooking spray. While the macaroni is cooking, in a small mixing bowl, whisk together, the melted butter/margarine, evaporated milk, cheddar cheese soup, sour cream, eggs and seasonings. Keep warm until serving.
Kitchen scoop: Cobbler's soft crust perfect complement to sweet berries Mmmm, fresh strawberries. The kid in me still loves going to the pick your own fields, filling baskets with the fruit. At home, the freshly picked berries go into freezer jam, cakes, pies, smoothies and Strawberry Feta Salad, my favorite summer salad. (All of these recipes and more can be found on Kitchenscoop.com.) This year, I have more than a few quarts of berries that are almost too ripe. The secret to this cobbler is the crust that is perfectly soft and sweet, leaving the berries (or other fruit) to peek through. Strawberry Cream Cheese Cobbler will rescue your wilting fruit and prove to be a winning recipe again next year when the berries are brimming. Strawberry Cream Cheese CobblerStart to finish: 10 minutes prep; 45 to 50 minutes bake Yield: 10 servings Preheat oven to 350 degrees. Add the strawberries, arranging in a single layer as much as possible. Serve hot out of the oven with choice of topping, if desired. Alicia Ross is the co-author of "Desperation Dinners!"
Magic Cake Magic Cake – one simple thin batter, bake it and voila! You end up with a 3 layer cake, magic cake. I’m reposting this Magic Cake here on Jo Cooks today because to this day it’s the most popular recipes here and it’s the one recipe that I usually get the most questions on. Where do I begin? If you look closely enough you can see this cake has 3 layers, with a layer of custard in the middle. Many people have asked me why does the cake end up with 3 layers and I’ve thought about this for a long time and especially after making it dozens of times I really think it’s because of the thin batter and the egg whites that are folded in. This recipe was originally shared in March 2013. Check out the video and see how easy it is to make this easy cake! Print Magic Cake Magic Cake – one simple thin batter, bake it and voila! Course: Dessert Cuisine: Romanian Calories: 255 kcal Author: Joanna Cismaru Ingredients Instructions Preheat oven to 325 F degrees. Recipe Notes Nutrition Facts Amount Per Serving (129 g)
Blackberries with Sweet Cream This recipe is based on a scrumptious recipe my mother-in-law and I shared at a Ruth’s Chris steakhouse in Denver shortly before Marlboro Man and I were married. It’s a berry/sweet cream dish that (I believe) is still on their menu today, and at the time we shared the dessert, she and I both agreed that it was probably the most delicious fruit dessert either of us had ever eaten. My father-in-law, who’d ordered his own, fell completely in love. A year or so later, on my father-in-law’s birthday, my mother-in-law and I were planning a yummy meal for his birthday. In addition to the beef tenderloin and fried potatoes and the rest of the meat-and-potatoes birthday fare, we just knew we had to try to make the berry/sweet cream dish. So guess what I did? And bless his soul. It’s the way I want to remember it, anyway. While this likely isn’t a replica of the originally recipe (it’s a copycat version), it’s certainly a good substitute. *Enter at your own risk Send help immediately. Ha. Try it!
Salted Pretzel Caramel Brownies – Best Yummy Recipes Oh my, don’t these look pretty much amazing? These Salted Pretzel Caramel Brownies will please both your sweet tooth and your salty craving. They’re sweet. Ingredients 1 box Betty Crocker fudge brownies (for a 9×13 pan)2 eggs1/4 cup water2/3 cup vegetable oil3 cups pretzels1 jar caramel saucecoarse sea salt Directions Preheat oven to 350 degrees F. 5 minute-4 ingredient no bake cheesecake My grandmother passed this recipe down to me when I started my own family. She made the creamiest, most fabulous cheesecakes for church and for every pot luck dinner. Years later, as the cook of the family, this is what I make. So if you want this easy recipe for an elegant dessert (for any occasion), this is the one. Perhaps it will become your specialty too! To make this recipe your own, there are several things you can change or add: Chocolate cookie crust instead of graham. Add your own personal touches or keep it simple.
Coca Cola Ham Glaze in the Slow Cooker - The Sassy Slow Cooker This Coca Cola Ham Glaze made the most tasty ham I have tasted! And it’s so easy! Coca Cola Ham Glaze in the Slow Cooker Ingredients 4 lb cooked ham, boneless 12 oz can of Coke 1/4 c of brown sugar 1/2 T of dry mustard Instructions Spray slow cooker with cooking spray Make a paste with brown sugar, dry mustard, and 1/4 c of cola Make Criss Cross in top of ham Rub paste on ham Place ham in slow cooker Pour the remaining cola around the ham to avoid splashing on ham Cook on low for 6-8 hours Slice ham Pour juice on ham, optional Be sure to save leftover ham for Black Eyed Peas or Navy Bean Soup. Have you downloaded our FREE Menu Plan for this month consisting of all slow cooker meals with recipe links yet? Don’t wait until Easter to make this delicious coca cola ham.