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How to Make Chicken Salad

Christine — Mon, 02 Aug 2010 01:07:48 +0000

This chicken salad recipe is great for sandwiches and cracker dip. It uses sour cream instead of mayo, and is balanced out by a delicious blend of spices and apple. One batch can easily make 6 or more sandwiches.

You will need:

8 oz sour cream
1 tsp cinnamon sugar
2 tbsp onion powder
1/2 tsp salt
1 large green apple (chopped)
1/2 cup chopped celery
2 1/2 cups chicken (canned or shredded)

Mix together sour cream and cinnamon sugar in a small bowl. For a creamier chicken salad, use an additional 2 oz of sour cream.
In a separate bowl, mix the chicken, celery, salt and onion powder.
Chop the apple last to avoid browning. Add the apple to the chicken mix.
Fold in the dressing so that the mixture is covered.

The chicken salad is best served after refrigerating for at least one hour.

How To Make Party Punch

Christine — Sun, 18 Apr 2010 05:45:04 +0000

This is a delicious punch that’s great for parties! It’s not too sweet and not too tart. It easily serves about 20-25 people, but the ingredients are inexpensive so making more for bigger parties is no problem! It also can be turned into an alcoholic punch by adding your choice of Captain Morgan, Southern Comfort or vodka.

You will need:

1 can frozen lemonade
1 can frozen grape juice
1 can frozen orange juice
1 two-liter bottle Hawaiian Punch (Original flavor/Fruit Juicy Red)
1 two-litter bottle ginger ale

Stir all ingredients together in large punch bowl.

How To Make Fruit Dip

Christine — Sun, 18 Apr 2010 05:24:50 +0000

This fruit dip is really simple to make and uses only 2 ingredients! It’s great for fruit salads and to set out at parties or picnics. Simply use one tub (approx. 8oz) of whipped topping and fold in 6oz of yogurt, the flavor being your choice. I like to use strawberry, but vanilla makes a great base as well. For summertime, try using pineapple yogurt for a more tropical taste.

How To Make Buttercream Icing

Christine — Sun, 18 Apr 2010 04:49:46 +0000

I like to use this homemade icing for cupcakes, however it makes a great cake icing too. It makes about 3 cups of icing, which is enough to ice a regular sized sheet cake or 2 dozen cupcakes. This icing can easily be dyed to any color using gel food coloring.

You will need:

1/2 cup vegetable shortening
1/2 cup butter (softened)
1 tsp vanilla extract
4 cups confectioners (powdered) sugar
2 tbsp milk

Combine shortening, butter, vanilla extract and milk in a large bowl.
Gradually add sugar one cup at a time, mixing each time until well blended.
Your icing should appear light and fluffy. If dry, add another tablespoon of milk.
If you wish to color your icing, do so now.

For cupcakes, try piping swirls for a more polished look. You will need an open star decorating tip and disposable decorating bags. Spiral the icing beginning from the outer edge and working inward. Top with sprinkles or other decorations!

If you aren’t going to be using your icing to decorate right away, it can be stored up to two weeks in the fridge, but make sure you cover with a moist cloth so that it doesn’t dry out. Be sure to stir well before using.

How To Make Moist Cupcakes

Christine — Sun, 18 Apr 2010 02:32:53 +0000

This recipe makes 2 dozen super moist vanilla cupcakes. Since it uses vanilla yogurt for taste, you could actually use any flavor you want! My favorites are strawberry and black cherry.

You will need:

1 box (approx. 18oz) white cake mix
1-1/4 cup water
1/3 cup canola oil
4 egg whites
6oz vanilla yogurt

Preheat your oven to 350 degrees.
In a large bowl, mix together the cake mix, water, oil and egg whites.
Once texture is smooth, fold in the yogurt until well blended.
Spray non-stick baking spray into cupcake liners or directly into muffin pan.
Fill cupcake mixture no more than 3/4 of the way full.
Bake cupcakes for 30 minutes. The tops should be lightly golden when done.

Let cupcakes cool completely before decorating.
Need an icing recipe? Try my buttercream icing recipe.