BBQ Chicken Salad

BBQ Chicken Salad

BBQ Chicken Salad

I made this salad for dinner the other night and we’ve been eating it for lunch too.  It’s so easy and delicious, full of all kinds of flavors.

salad

1 (12.5 oz) can chicken, drained and broken up

8 cups chopped lettuce

1 tomato, diced

1 can corn, drained

1 can black beans, drained and rinsed

1/2 red onion, diced

1/4 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

dressing

1/4 cup Ranch dressing

1/4 cup BBQ sauce

topping

1/4 cup tortilla chips

1  For the salad, toss all salad ingredients together in a large bowl.

2  For the dressing, mix together Ranch dressing and BBQ sauce then drizzle over salad.

3  For the topping, break tortilla chips into small pieces and scatter over salad.

recipe Damn Delicious

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Copycat Sweet Tooth Fairy Strawberry Shortcake Cupcakes

Copycat Sweet Tooth Fairy Strawberry Shortcake Cupcakes

Copycat Sweet Tooth Fairy Strawberry Shortcake Cupcakes

It was my friend Tami’s birthday the other day and her favorite cupcake is the Strawberry Shortcake at the Sweet Tooth Fairy Bakery so I decided to figure out how to make it.  I found a copycat recipe online for the cupcakes and then I just tweaked my go to buttercream frosting recipe.  I’ve never had that cupcake so I can’t say how it matched up but it looked so cute and tasted great!

Copycat Sweet Tooth Fairy VaNIElla Squared Cupcakes

cupcakes

1 2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup butter, melted

2 egg whites

1/4 cup sour cream or plain Greek yogurt

3/4 cup milk

1 tablespoon vanilla

frosting

1 cup (2 sticks) butter, softened

1/4 cup heavy cream

4 – 5 cups powdered sugar

1 teaspoon vanilla

1/8 teaspoon coconut extract

1/8 teaspoon almond extract

1/4 teaspoon salt

toppers

about 1 cup melted chocolate candy melts

12 strawberries

1  For the cupcakes, preheat oven to 350.  Line cupcake pan with liners

2  Whisk together flour, baking powder, baking soda and salt.  In another bowl, stir together melted butter and sugar, it will be gritty.  Stir in egg whites, yogurt, milk and vanilla just until combined.  Add flour mixture and stir just until incorporated, the batter will be thick.

3  Scoop into prepared pan and bake for 20 minutes or until toothpick inserted in center comes out clean.  Let cool 5 minutes in pan then remove to cool completely.

4  For the frosting, beat butter with whisk attachment on medium until light and fluffy, 3 – 5 minutes.  Add cream, extracts, salt and 2 1/2 cups of powdered sugar.  Mix on low then increase to medium and whip for 3 – 5 minutes.  Add more powdered sugar in 1/2 cup increments until desired consistency is reached.  Frost cupcakes using the Wilton 1A tip.

(You could use the above recipe and add strawberries to it.  I used my favorite Buttercream Icing found here and just replaced the milk with 1/2 cup of strawberries that I ran through my food processor until they were liquid.)

5 For the toppers, cut the stem end of the strawberry off so you  have a flat end, one that will sit on top of your cupcake.  Melt the candy melts according to package directions.  Dip the flat end of strawberry in chocolate leaving top exposed.  Allow chocolate to set before placing on top of cupcakes.

cupcake and frosting recipe from Bless This Mess

 

 

Teriyaki Chicken Strips

Teriyaki Chicken Strips

Teriyaki Chicken Strips

We’re trying to eat a little healthier around here so I’m on the lookout for healthy dinners.  I had a package of chicken tenders in the freezer so searched for recipes to utilize them and this one fit the bill.  It was delicious, easy and fast, my three favorite things in a recipe.

1 pound boneless, skinless, chicken breast tenders

1/4 cup soy sauce

2 tablespoons rice wine vinegar

2 cloves garlic, pressed

4 tablespoons brown sugar

1 teaspoon ground ginger

3 tablespoons olive oil

1  Marinate all ingredients in large Ziploc bag for at least 20 minutes.

2  Cook chicken tenders over medium heat until nicely browned and cooked through.  Serve with rice.

recipe from Babble

Lemon Zucchini Bread

Lemon Zucchini Bread

Lemon Zucchini Bread

I think we’re winding down on the zucchini here so you can all relax.  This recipe was delicious, so light and lemony.  I made these in my new Pampered Chef Mini Loaf Pan

Pampered Chef Mini Loaf Pan

Pampered Chef Mini Loaf Pan

It makes 8 mini loaves which are a perfect personal treat.  OK, enough about that and on to the recipe.

bread

3/4 cup sugar

1 cup finely shredded or ground zucchini

1/4 cup oil

1 egg

2 tablespoons lemon juice

2 tablespoons lemon zest

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

glaze

1/2 cup powdered sugar

1 tablespoon lemon juice

1 tablespoon lemon zest

1  For bread, heat oven to 350.  Grease bread pan with cooking spray for baking (the kind with flour in it).

2  Beat together sugar, zucchini, oil, egg, lemon juice and lemon zest until well combined.  Add in flour, baking soda, baking powder, and salt and mix just until combined then pour into bread pan.

3  Bake for 50 – 55 minutes or until golden brown and set.  Remove and cool completely.

4  For glaze, combine all glaze ingredients and drizzle over bread.

recipe from Lemon Tree Dwelling

Graham Streusel Coffee Cake

Graham Streusel Coffee Cake

Graham Streusel Coffee Cake

My father in law came for a visit so we invited all the grandkids who are living near us to come over for dinner.  I made this for dessert and it was a hit and so easy to make.

streusel

1 1/2 cups graham cracker crumbs

3/4 cup brown sugar

3/4 cup chopped pecans

1 1/2 teaspoons cinnamon

2/3 cup melted butter

cake

1 package yellow cake mix plus ingredients to make cake

drizzle

1/2 cup powdered sugar

1 tablespoons milk

1  For streusel, combine crumbs, sugar, pecans and cinnamon in medium bowl and stir until combined.  Stir in butter until mixed well.

2  For cake, spray 9 x 13″ pan with cooking spray.  Prepare cake mix according to package directions.  Pour half the cake batter into the prepared pan.  Sprinkle with half the streusel.  Spoon remaining cake batter over top.  Sprinkle with rest of streusel.  Bake at 350 for 40 -45 minutes or until toothpick inserted in center comes out clean.  Allow to cool.

3  Whisk together powdered sugar and milk and drizzle over cake.

recipe from Taste of Home

Chocolate Chip Cake

Chocolate Chip Cake

Chocolate Chip Cake

My cute neighbors across the street had a baby boy so I got to take dinner to them last night.  I made them this chocolate chip cake for dessert so I didn’t get to try it and report on how it tastes but it looked and smelled delicious.

cake

2 cups flour

1 1/2 sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cups sour cream

2/3 cup butter, softened

1 teaspoon vanilla

3 eggs

middle and top

cinnamon and sugar, approximately 4 tablespoons

1 bag chocolate chips, divided

1  Preheat oven to 350, 325 if using a glass pan.  Grease 9 x 13″ pan with cooking spray.

2  Beat together all cake ingredients on low for 1 minute then on medium for 3 minutes.  Pour half of the batter in the pan.  Sprinkle with half the cinnamon and sugar and half the chocolate chips.  Pour remaining batter over top and spread to cover.  Top with remaining cinnamon and sugar and chocolate chips.

3  Bake for 30 – 35 minutes or until toothpick comes out clean.

recipe from Mel’s Kitchen Cafe

Brown Sugar Bars with Brown Sugar Frosting

Brown Sugar Bars with Brown Sugar Frosting

Brown Sugar Bars with Brown Sugar Frosting

New fav right here, I just ate a small one for inspiration before embarking on this post, it was dreamy, just like the other 12 small pieces I’ve eaten.

bars

1 stick butter

2 cups brown sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

2 teaspoons baking powder

frosting

1 stick butter

1 cup brown sugar

4 tablespoons milk

2 cups powdered sugar

1  Preheat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  For bars, melt butter in medium saucepan over medium heat.  Remove from heat when butter is melted and stir in brown sugar until smooth.  Add eggs and vanilla and mix well. Stir in flour and baking powder until well blended.

3  Pour batter into prepared pan and bake 20 – 30 minutes until toothpick in center comes out clean.  Remove from oven and let cool.

4  For frosting, melt butter in medium saucepan over medium heat.  Add brown sugar and cook and stir for 2 minutes.  Slowly add in milk, stirring constantly.  Bring to a boil, always stirring.  Remove pan from heat and mix in powdered sugar.  Cool 15 – 20 minutes then spread over bars.

recipe from Six Sisters Stuff