I got this amazing chicken salad recipe from a dear friend. The cranberries and almonds give it a fun twist on a traditional chicken salad recipe. I love the tangy cream cheese paired with the sweet craisins. Serve it on a fresh croissant (my favorite), some sandwich bread or a great cracker! Because I am allergic to celery, I have always had to make chicken salad at home since most of the store bought or restaurant versions contain it. I know, who in the world is allergic to celery?! Me, that’s who. But, lucky for you, that means I have experimented with lots of versions of the classic chicken salad recipe. In my opinion, this is the best chicken salad recipe and I don’t think you’ll miss the celery one bit!
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It is peach season here in Utah and I personally feel like we have the best peaches around! I love to peel them and eat them fresh, but look forward to making homemade peach ice cream and peach crisp each year with them! I promise, it is not hard to learn how to make homemade ice cream, especially if you have a Cuisinart Frozen Yogurt and Ice Cream maker. When got my cuisinart ice cream machine a few years ago I didn’t realize how much I would use it! Because it is so easy to use, we have so much fun customizing the flavors to what we love! This homemade peach ice cream is a cross between peaches and cream and my favorite peach crisp recipe because of the addition of one special spice. You’ll want to add this to your favorite homemade ice cream recipes for sure!
Homemade Peach Ice Cream Continue reading
At our Unicorn party last weekend with my nieces I made some super delicious and sticky Unicorn Marshmallow Popcorn. It was pink, fluffy, sweet and so yummy! The recipe is simple enough if you have ever made rice crispy treats, but the addition of jello powder to the recipe adds the cute pink color as well as FLAVOR! I can’t wait to try this recipe again with other flavors – it was amazing!
Trust me when I tell you that this Coconut Raspberry cake will take away your winter blues. It will transport you to springtime in one bite! It’s January and we are buried in snow. I made this cake for Easter last year and it was so delicious! I need something to give me the hope of Spring, so I made it again for a ladies night in we are having in my neighborhood to bid farewell to a friend/neighbor that is moving. The tangy raspberry paired with the luxurious coconut buttercream frosting topping the spongy french vanilla cake is the perfect combination.
Coconut Raspberry Cake
Betty Crocker French Vanilla Cake Mix
1 cup Water
1/2 cup Vegetable oil
1 box Raspberry Danish Dessert
1 12oz bag Frozen Raspberries
2 cups Water
2 sticks (1 cup) Butter – room temperature
4 cups Powdered Sugar
2 Tbsp Water
1/2 tsp Coconut Extract
1/2 tsp Vanilla Extract
3/4 cup Shredded Sweetened Coconut
Step 1: Bake the cake according to box directions
I used 2 – 9″ round pans and baked them for 25 minutes and then allowed them to cool on my stove before turning them out onto a cookie sheet to cool in the refrigerator. You can do this cake in a 9×13 pan or layer it the way I have done. Either way it is amazing. If you are doing the layer version, I recommend spraying your pan, adding a round of parchment paper and spraying it again with non-stick spray just to make sure they come out clean.
Step 2: Make the Raspberry Sauce
In a saucepan over Medium High heat whisk together the 2 cups of water and danish dessert powder. Bring to a boil and allow to boil for 1 minute stirring constantly. Remove from heat and add in the frozen raspberries. Use the whisk to mash them up and incorporate them into the sauce. Allow to cool completely and then refrigerate until you are ready to assemble the cake.
Step 3: Make the Coconut Buttercream
Using a hand mixer mix just the butter in a mixing bowl until fluffy. Add in 2 cups of powdered sugar, the vanilla, coconut and 1 Tbsp of water and mix thoroughly. Add the last 2 cups of powdered sugar and 1 Tbsp of water and mix until fully incorporated. Start slowly so the powdered sugar doesn’t fly everywhere and then you can increase the speed of the mixer to get it light and fluffy.
Step 4: Assemble the Cake
Use a long serrated knife to cut each round cake in half. Place the bottom layer on a cake board or plate and top with 1/3 – 1/2 cup (approximately) of the raspberry sauce. Use the back of a spoon to spread it over the cake in an even layer.
Place the top layer from the first cake on top of the raspberry sauce and then pipe 1/2 of the coconut buttercream frosting onto the cake. Use an offset spatula to spread over the cake evenly. Top evenly with 1/4 cup of the shredded coconut.
Add the bottom layer from the second cake and top with raspberry sauce, just like the first layer. You will have some leftover, which is a great thing! It is amazing on waffles!
Add the last layer and top with the remaining buttercream frosting. Finish it with the remaining 1/2 cup of shredded coconut, Chill cake in refrigerator for at least 1 hour,
When you serve the cake heat your knife by running it under hot water and hen drying it off, This will help it cut through the layers more cleanly.
Enjoy! I know you will!!
This Chinese Chicken Salad is always a BIG hit at any event I bring it to. It’s the perfect salad for a Ladies Lunch, Bridal Shower or Baby Shower. In fact, the first time I made this for a baby shower, me and two of the others hosting the shower each brought 2 salads to make a little salad buffet and this was the first salad to be gone because people LOVED IT!
Entertaining for the holidays is one of my favorite things (along with rain drops on roses and red woolen mittens)! Being sponsored by Collective Bias, Inc. and it’s advertiser to create this holiday pie buffet sweetens the whole thing considerably! This post contains affiliate links. I receive a small commission on purchases made through these.
As we approach the cooler months, I want to share with you my Southwestern Chili recipe. It is my favorite thing to serve at a party because not only is it totally delicious – you can make it ahead the day of, or a whole week before and keep it in the freezer. It’s one of those things you can just keep warm in a crock-pot during a party and it’s good the whole time! It’s so simple to make, hearty, warm (thanks to the green chilis) and even kid approved (according to my 4 year old daughter and various nieces and nephews). I love to have a big pot of it bubbling on the stove while we go out trick-or-treating or to serve it at a bridal/baby shower in the fall. Continue reading
This recipe for homemade Almond Joy is super simple and they turn out amazing! Almond Joy happens to be one of my favorite candy bars and so to have a homemade version is a little bit dangerous because I want to eat the entire recipe! It’s got some versatility so you can add more of the things you love (like I did). I adapted the recipe from this one I used for my Big Hero 6 party and they are divine!
For some reason when it is spring I want anything with coconut in it. I have visions of dyed shredded coconut mimicking the grass in Easter desserts. These add three of my favorite things: almonds, chocolate and coconut. There’s not too far you can go wrong with that!
Follow the recipe below and scoop 1-2 tablespoons at a time onto a Parchment Paper lined baking sheet. You can form them into whatever shape you want, but I “tried” to get them into the shape of an oval. If you’re really particular about it, you could pack them into a small cookie cutter. Allow to chill in the freezer for 45 minutes. You want them really firm and cold when you dip them.
(side note: I add sliced almonds to the recipe because I like almond in every bite. If you want to be more authentic, you can omit them from the recipe and place a whole almond on top of each mound before you chill them)
Melt 1/2 cup of milk chocolate chips in the microwave, stirring every 20 seconds until fully melted. Dip the bottom of each coconut mound and return to the baking sheet. Chill in the freezer for an additional 30 minutes.
Melt an additional 1/2 cup of chocolate chips and dip the top half of the coconut mounds to cover the entire surface. Return to baking sheet and chill until you are ready to serve.
- 2 Tbsp Salted Butter
- 2 Tbsp Milk
- 1/2 tsp Vanilla
- Pinch of Salt
- 1 cup Confectioners Sugar
- 1 1/2 cup Shredded Coconut (sweetened)
- 1/4 cup sliced Almonds
- 1 cup Milk Chocolate Chips - divided
- In a dry pan on medium heat, toast the almonds until they just start to get a nice tan color. Remove from the pan and set aside to cool while you proceed.
- In a saucepan, melt the butter on low heat. Remove from the heat and stir in the milk and vanilla and a pinch of salt (to counter all the sweetness). Add the confectioners sugar in three batches stirring until smooth each time. Add in the coconut and almonds and mix well to combine.
- Scoop onto a parchment lined baking sheet and chill in the freezer for 45 minutes. Dip the bottom half of each mound in 1/2 cup of the melted chocolate chips. Chill an additional 20 - 30 minutes. Dip the top half of each mound in the other 1/2 cup of melted chocolate chips and chill until ready to serve.