Chicken salad w grapes

 Grape cleaning hack—to remove dirt and that dull film off grapes, soak them in 2 tsp salt and 2 tsp baking soda for 5 min. Use your hands to rub and encourage the film to come off. Rinse and BOOM. Clean and trust me, they taste better!⁣

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Chicken salad recipe⁣
2 1/2 cups cooked chicken, chopped/shredded⁣
3 stalks celery, chopped⁣
1/2 red onion, finely chopped⁣
1 cup red grapes, cleaned and chopped⁣
1/4 cup parsley, chopped⁣
1/2 cup sliced almonds⁣
3/4 cup greek yogurt⁣
1 tb dijon mustard⁣
1 lemon, zested and juiced⁣
1 tsp salt⁣
1 tsp crackers⁣
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First, chop/shred your cooked chicken and set aside. Next, chop the veggies—celery, red onion, grapes, and parsley. Add the chicken and veggies to a bowl, along with the Greek yogurt, dijon mustard, sliced almonds, lemon zest and juice, salt and pepper. Mix well and taste to adjust s/p as needed. ENJOY! This salad will stay fresh in the refrigerator for up to 4 days in a covered container.⁣

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Creme of Coconut Cake

 

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Garden vegetable spread

 Ingredients 3 packages (250 grams or 8 oz. each) cream cheese, slightly softened 6 whole green onions, finely chopped 1 large carrot, Peeled and finely diced 1 stalk celery, finely diced 1/2 red bell pepper, finely diced 1/4 cup.red onion, finely diced 2 radishes, finely diced 1 tbsp.dill chopped l (more to taste) 1 clove garlic, peeled and grated 3-4 water chestnuts, finely diced 1 teaspoon salt 1 teaspoon pepper Directions Place the 3 bricks of cream cheese in the bowl of a stand mixer (or you may use an electric mixer) beat cream cheese until creamy and lump-free. Add veggies and spices and beat until well combined. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with bagels, crackers, crostini,or use as a spread on a veggie sandwich. Note: Add more or less of any veggie/herb you'd like! Link to Recipe:Garden Vegetable Spread Prepare and chop the vegetables Place 3 bricks of cream cheese in large bowl and best until creamy and lump free Add vegetables and mix until combined Add herbs and spice and mix again. Once combined transfer to a container and store in fridge for up to 10 days

Best dip

 

• 16 oz sour cream
• Real bacon bits. Make sure they are real. I used fake ones one time and it was the WORST thing I have ever tasted.
• 16 oz Shredded cheese. I prefer cheddar jack but I'm sure whatever kind you want to add would work.
• A dry ranch packet. They make different flavored ones but I would go with the original.

Just mix all of that together and viola, your dip is done. It looks kind of like throw up but I promise it's amazing. What I do is add the sour cream and then mix in the ranch. After mixing those together I add in the bacon bits and stir. And after all of that is stirred together I mix in the entire thing of cheese.

Serve with crackers, chips or fritos or over your baked potato

Mandarin Orange fluff salad

 

• 6 ounce package orange gelatin
• 2 3 ounce package vanilla cook and serve pudding mix
• 4 cups hot water
• 8 ounces Cool Whip
• 16 ounce can mandarin oranges, drained

• Combine orange jell-o, vanilla pudding and hot water in a large saucepan.
• Bring to a boil, stirring frequently.
• Continue boiling (and stirring) until mixture turns a clear orange color (about 5 minutes).
• Pour into a large bowl and chill overnight. Alternatively, chill until set (about 4 hours).
• Combine Cool Whip with jell-o/pudding mixture (a potato masher works well for this step).
• Add mandarin oranges and stir gently.
• Refrigerate until ready to serve.

Make sure to use cook & serve pudding NOT instant

Berry Compote

Berries

Lemon juice

Sugar 

Bring to a boil

When it's foamy add a bit of butter to eliminate the foam.

Keep simmering until the berries pop

Remove from heat and let cool

It will thicken as it cools

It's best to make it the day before. Store in the fridge or freeze.

Great over ice cream, pound cake or angel food cake.