How To Make Chicken Salad

GCraving chicken salad? This recipe is very flavorful and delicious. It’s also ow on carbs perfect for diets and also for a family meal.

Check out the recipe here!

Homemade Taco Seasoning

taco seasoning mix

Here’s an easy shortcut to save you money – make your own taco seasoning mix at home! 


6 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
3 teaspoons paprika
2 teaspoons oregano
3 tablespoons cumin
2 teaspoons salt
2 teaspoons pepper  


Stir ingredients together until thoroughly blended. Store in an airtight container; a zippy bag will do, too!



Pumpkin Spice Cheesecake Enchiladas


Yield: 9-12 servings

1 pkg. (8 oz.) cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
2½ cups Cool Whip, thawed
18-24 Flour tortillas
6 tbsp. butter, melted
2 tsp. sugar
2 tsp. cinnamon
Caramel sauce

In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce.

Recipe from Love Bakes Good Cakes!

Love Bakes Good Cakes

10 Delicious Summer Salad Recipes

Nothing says summer quite like a delicious and refreshing salad. Summer is all about BBQs and picnics and we have a list of 10 Delicious Summer Salad Recipes for you to try. Forget the traditional green salad and give one of these yummy recipes a try!

Strawberry Chicken Salad

Cucumber Tomato Avocado Salad

20 Minute Pasta BLT Salad

Grilled Watermelon Salad

Summer Corn Salad

Hawaiian Macaroni Salad

Doritos Taco Salad

Chicken Bacon Ranch Potato Salad

California Spaghetti Salad

Apple Cranberry & Almond Slaw

View all of our fave salad/pasta recipes here

Rolled Chicken Tacos


Rolled Chicken Tacos – Flautas

Ditch the tex-mex; make your own authentic Mexican cuisine with ease thanks to the help of the oh so fabulous Zarela Martinez! She is one of America’s top culinary professionals and a 2013 inductee into the James Beard Foundation Who’s Who of Food and Beverage in America. Her achievements as a chef, restaurateur, cookbook author, food television host, and product developer and merchandiser place her as a pioneering woman in the world of the multiplatform food personality.

View the recipe here


Valentine Cones Cupcakes



Valentine Cones Cupcakes




1 box Betty Crocker SuperMoist cake mix (any flavor)

Water, vegetable oil and eggs called for on cake mix box

30 to 36 flat-bottom ice cream cones

1 container Betty Crocker Whipped frosting (any flavor)

Assorted candies and decorations, if desired




Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.


 Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.


 Frost with frosting and decorate. Store loosely covered.

Strawberry Red Wine Slushies

Strawberry Red Wine Slushies




1 cup frozen strawberries

1 1/2 Cups red wine

4 oz. Skinny syrup

Skinny Syrup:

1/2 Cup water

12 Packets Sweet N Low or Splenda


Layered Strawberry Jello Cups

Layered Strawberry Jello Cups




5 packages of Strawberry Jello mix


2 cups of Cool Whip, plus more for topping

strawberries, to top each parfait


Chocolate Covered Potato Chips


This indulgent candy is a marriage of two popular junk food staples. Crispy, salty potato chips are covered in bittersweet chocolate to produce a candy that is smooth yet crunchy, sweet yet savory, and undeniably delicious! 


  • 24 ounces semi-sweet chocolate chips or chopped chocolate
  • One 16-ounce bag ridged potato chips (like Ruffles)


1. Prepare a baking sheet by lining it with aluminum foil and set aside.

2. Place the chocolate in a large microwave-safe bowl and microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.

3. Using a large pastry brush or clean basting brush, dip the bristles in the melted chocolate and paint one side of a potato chip with a thin layer of chocolate. Place the chip chocolate-side up on the prepared baking sheet.

4. Repeat the painting with the remaining chocolate and chips. Depending on how thickly you paint on the chocolate, you may have chips left over.

5. Allow the chips to sit until the chocolate is set. You can refrigerate the chips for 10 minutes to accelerate the process, but don’t keep them in the refrigerator longer than that or they might become soggy. These chips are best eaten soon after they are made, to preserve the fresh crunchiness of the chips.

6. This candy is also easily created by purchasing Baker’s cups of chocolate and dipping the chips one at a time.

Recipe: Cream Cheese Pound Cake With Lemon Glaze

We shared this recipe last year and it was a stellar hit! More than a million shares and not a single complaint! PIN this recipe here to save for later!! 

You’ll Need: 

8 oz cream cheese, softened
1 & ½ cups butter
3 cups white sugar
6 eggs
3 cups all purpose flour
1 teaspoon vanilla extract

For the glaze:
1 & ½ cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk

You’ll Do This:

1 – Preheat oven to 325°

2 – Cream together the butter and cream cheese until smooth. Slowly add in the sugar while beating.

3 – Add two eggs at a time while beating then add in the flour and mix to combine. Mix in the vanilla extract.

4 – Grease and flour a 10 inch tube pan. Pour in the the batter and bake for 1 hour and 20 minutes.

5 – While the cake is cooling, stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.


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