Chicken Salad Wraps
4 tortillas
romaine lettuce, chopped
2 cherry tomatoes, thinly sliced
½ avocado, thinly sliced
8 oz cooked chicken breast, cubed
1 stalk celery, thinly sliced
4 Tbsp plain Greek yogurt
1 tsp honey
1 tsp Dijon mustard
½ tsp lemon juice
Combine and mix chicken, celery, yogurt, honey, and mustard. Squeeze in lemon juice and add salt and pepper. Spread the tortillas and layer lettuce, tomatoes, and avocados. Add the chicken salad, roll the wrap up, and serve immediately.
Ham and Cheese Sliders
12 dinner rolls
9 oz deli ham, thinly sliced
8 oz Swiss cheese, thinly sliced
2 Tbsp mayonnaise
¾ cup butter, melted
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp brown sugar
1 Tbsp poppy seeds
2 tsp minced onion
Preheat the oven to 350°F. Mix the butter, mustard, Worcestershire sauce, sugar, poppy seeds, and minced onion to create the sauce mixture. Slice the rolls in half and place the bottom halves into a prepared 9×13-inch baking dish. Spread mayonnaise on the top of the cut side, then layer the ham and cheese. Place the top halves of the rolls back onto the sliders and pour the sauce over the top of all the sliders. Bake for 20 minutes until the rolls are lightly browned and the cheese is melted.
Pimento Cheese Sandwiches
2 cups sharp cheddar cheese, shredded
8 oz cream cheese, softened
4 oz pimento peppers, drained & chopped
2 Tbsp mayonnaise
¼ tsp garlic powder
¼ tsp cayenne pepper
¼ tsp pepper
12 slices of bread
Mix all ingredients until it is thoroughly combined. Spoon the mixture onto 6 slices of bread and top with the remaining slices.
Chicken Tenders
1½ lbs boneless, skinless chicken tenders
1½ cups honey mustard dressing
1½ cups honey mustard pretzels
non-stick cooking spray
Marinate the chicken tenders in the honey mustard dressing for about an hour. Crush the pretzels into crumbs and coat the tenders. Place the chicken tenders in the air fryer, spray the tops lightly with cooking spray, and cook for 5 minutes at 400°F. Turn them over, spray again, and cook for another 5 minutes. Serve with ranch or honey mustard as a dipping sauce.
Pigs in a Blanket
1 tube (8 oz) crescent rolls
1 apple, peeled & cut into thin slices
6 slices Gouda cheese, quartered
24 miniature smoked sausages
Honey mustard dressing
Preheat the oven to 375°F. Unroll the crescent dough and separate it into triangles. On the wide end of each triangle place one slice of apple, one folded piece of cheese, and one sausage; roll up tightly.Place one inch apart on a prepared baking sheet, point side down. Bake until golden brown, 10-12 minutes, and serve with dressing.
Pinwheels
8 oz cream cheese, softened
⅔ cup roasted red peppers, thinly chopped
¼ tsp Italian seasoning
4 corn tortillas
8 slices Provolone cheese
16 slices salami
48 slices pepperoni
1 yellow bell pepper, thinly sliced
8 lettuce leaves
Mix the cream cheese, red peppers, and Italian seasoning and spread onto the tortillas. Place 2 slices of cheese in the center, next to each other. Lay 4 salami slices all over the tortilla and then 12 pepperonis. Lay bell pepper and lettuce in the center to finish. Tightly roll up the tortilla and refrigerate for at least 1 hour. When ready to serve, remove and slice into pinwheels.
Fruit Skewers
1 cup strawberries, hulled & halved
1 cup orange segments
1 cup pineapple chunks
1 cup green grapes
1 cup blueberries
1 cup purple grapes
Wash and prepare the fruit. Thread the fruit pieces onto a wooden skewer, starting with a strawberry and alternating with other fruits. Serve immediately with a dip such as yogurt or chocolate sauce.
Veggie Cups
6 celery stalks
6 carrots
2 cucumbers
2 bell peppers
1 pint cherry tomatoes
2 cups Ranch dressing
Wash, prepare, and cut the vegetables. Place about 2 Tbsp of Ranch dressing in the bottom of each plastic cup. Fill up with vegetables and serve.
Boiled Peanuts
1 lb raw peanuts in shells
10 cups water
2 Tbsp salt, adjust to taste
2 Tbsp Cajun seasoning
1 tsp garlic powder
1 tsp chili powder
Being a large pot or Dutch oven filled with water to a rolling boil. Stir in the peanuts alongside the salt, Cajun seasoning, garlic powder, and chili powder to the boiling water. Ensure everything is well mixed. Reduce the heat to maintain a gentle simmer. Cover the pot and cook for 3-4 hours, stirring occasionally.
Ranch Snack Mix
3 cups corn cereal, squares
3 cups rice cereal, squares
3 cups pretzels
1 cup roasted almonds
6 Tbsp salted butter, melted
3 oz Ranch seasoning mix
1 Tbsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper
2 tsp garlic powder
2 tsp onion powder
Preheat the oven to 300°F. Combine cereals, pretzels, almonds, and melted butter, use a rubber spatula to gently fold together and incorporate. Add remaining ingredients and continue to fold mixture together until fully combined and coated. Transfer mixture to a prepared baking sheet and bake for 15 minutes, stirring halfway through baking.
Pina Colada Popsicles
1 cup pineapple juice
1 cup coconut milk
¼ cup granulated sugar
½ cup fresh pineapple, chopped into pieces
¼ cup white rum (optional)
Combine the pineapple juice and sugar in a small saucepan over medium heat. Stir until the sugar has completely dissolved, then remove it from the heat and let it cool. In a blender, blend the pineapple until smooth. Add the cooled pineapple juice mixture, coconut milk, and rum (if using) to the blender and pulse until well combined. Pour the mixture into popsicle molds, insert popsicle sticks into the molds, and freeze for at least 6 hours or overnight.
Ice Cream Sandwich Cake
24 ice cream sandwiches
16 oz frozen whipped topping, thawed
chocolate syrup
caramel syrup
Topping options: M&M’s, sprinkles, crushed Oreo cookies, toffee bits, chopped nuts, chopped candy bars, chocolate chips
Layer 12 ice cream sandwiches in the bottom of a 9×13-inch dish and spread ½ of the whipped topping over them. Drizzle with chocolate, caramel syrups, and desired toppings. Top with another layer of 12 ice cream sandwiches and spread the remaining whipped topping over them. Drizzle with chocolate, caramel syrups, and desired toppings. Freeze for at least 1-2 hours or up to overnight before serving.
Lemonade
1 (12 oz) can frozen lemonade concentrate
1 (12 oz) can frozen limeade concentrate
4 cups cold water
1 liter Sprite
Mix together lemonade and limeade in a large pitcher, add the water, and refrigerate. When ready to serve, add ice to glasses, fill each glass about 2/3 full of lemonade, and add Sprite to the top.