I made these for my husbands birthday and since I am not organized enough to start posting about my trip I thought I would post about these.
I wanted to surprise him with something exciting and I had read about something like this awhile back except it was a trifle and I didn’t have a trifle bowl and a trifle seemed a little to girly for a 33 yo mans birthday anyway so I came up with this on the spot while I was at the store buying the ingredients.
I bought one box milk chocolate cake mix, one bag guittard milk chocolate chips(they are larger than reg. choco chips but smaller than kisses), one can cherry mix filling, one jar milk chocolate ice cream sauce and then whipped cream.
At home I just mixed up the cake mix according to the instructions. I lined the cupcake pan with liners and then filled the cups 1/3 of the way up with the cake batter then sprinkled in about 5 choco chips and after that I put a spoonful of the cherry filling (about 3 cherries and some of the filling) then I spooned the other little bit of cake batter over the top of the cherry filling and sprinkled a few more chips over it all and baked according to the cakes instructions.
When the cupcakes were done I immediately spooned some of the chocolate sauce over them and added some whipped cream. I served them hot to acheive sort of a molten chocolate cake effect, but they were equally good the next day when they had cooled off with nothing on them at all.
Hope someone tries em!
I’m back from NOLa and I had the time of my life. It was certainly as good as I hoped and honestly, better. <sigh!>
I wish I could say that I’m happy to be back in Colorado and while I am certainly happy to see my husband I definately wish I was still in New Orleans.
I am so lucky to have a best friend in New Orleans that I have known since I was an unruly teen who was happy to welcome me and my daughter in his home for such a long stay. It’s really like a second home. His room mate is one of my fave people, as well. Mimi had a blast with just them alone. She misses them and today asked if we could go to Kenny’s house. Sorry girlie, not today, lol!
Anyway, I plan on doing a story a day until I feel tapped out.
I will of course share the recipes and foods that I enjoyed and I am happy to be back on the blog!
Happy weekending to all!
My little girl and I leave tomorrow morning for New Orleans (HOME) and we are doing all of our little preparations.
I won’t be back here on the blog until I get back, I think June 1st will be a good start back date for me.
As for Emerald I don’t know her plans for blogging so I will let her explain that to everyone….
This is going to be a quick post.
I made a salad that I loved last night and am in a frenzy to make and eat it again.
It was so simple and comprised of ingredients I always have on hand, ingredients I use to make another salad all of the time, but this time with the addition of the stuffed eggs it was even better than the usual.
I used arugula as the bed and fried up some bacon and then chopped it up and threw it on. I quartered some large cherry tomatoes and thinly sliced some cucumber and then I made stuffed eggs(deviled eggs) with (of course) homemade mayo, dill pickle (chopped), white onion (minced, dijon mustard, dill and salt & pepper. These really made the salad.
I thinly sliced some green onions and made a mustard viniagrette(lemon juice, coarse mustard, olive oil, salt, pepper, thyme) and then gobbled this down and immediately plotted to make it again tomorrow. That would be today and I have already made a platter of stuffed eggs for the occasion.
I am also considering becoming a professional mayonaise maker.
So still no new pictures 😦 (My husband found the camera but it had been outside through a snow storm so you can do the math on that one…)
But lots of good content up in here anyway.
So let’s start with the Arkansas chicken salad recipe. I don’t know if Emerald will remember making this when we lived in Hot Springs, but I sure do. Let me back peddle a little bit…..
When we lived in Hot Springs we went to a lot of yard sales and also frequented the thrift stores, Arkansas has some awesome thrifting going on. So on one of our ventures out in search of others people’s junk we found a church cookbook and that church cookbook contained the recipe for chicken salad with shoestring potatoes in it. That cookbook also contined recipes for coke jello salad, ham jello salad, raisin pie and candy-bar salad. It was a gem to say the least.
So we made some of the funny but yummy sounding recipes and this one turned out to be a winner with me. It’s a basic chicken salad recipe with the addition of shoe string potatoes to the top of each serving. I like it over a bed of salad greens.
Arkansas Chicken Salad
2 chicken breasts, cooked(I used grilled chicken breasts this time and it was super great)
1 carrot, grated
1 stalk celery, diced
1/4 of an onion, diced
1 cup mayo, of course I made my own 🙂 (see the archives for recipe)
1 Tbs brown mustard
1 Tbs dill
shoe string potatoes (could use crushed plain potatoe chips I bet)
So presumably you know how to mix up a chicken salad, just stir it all up in a bowl(I think it is better chilled for a little while, but I also just ate a serving of it immediately after making it) and then serve each serving over a small bed of greens and top with the shoe string potatoes and be ready to feel just a little bit trashy but a lot happy….or as my daughter says “It makes my mouth happy, Mama!”
Updated: You can also add some pickle relish or a little diced pickle up in there, I forgot to say that!