Fair warning: once your guests spot that Soccer Party Food Board, they’re not watching the game anymore. It looks like you spent hours on it, but it comes together in minutes! Just stir a ranch dip mix into Lifeway Farmer Cheese, shape it into a round bowl, and arrange diced black olives on top in the classic pentagon pattern. Fill in the rest of the board with raw vegetables, hummus, a mix of olives, naan bread, and pita chips, and you are done.

Lifeway Farmer Cheese is what makes this dip so special. It’s a fresh, soft, high-protein cheese made from cultured skim milk and packed with live and active probiotic cultures that support gut health. Unlike cream cheese or sour cream-based dips, it brings a mild, clean flavor that takes on seasonings beautifully, so your ranch dip tastes fresh, not heavy. Pick up a container at your grocery store in the specialty cheese section, or visit lifewaykefir.com to find it near you.

Why You’ll Love This Soccer Board

• It’s the ultimate conversation starter. That soccer ball dip is going to stop everyone in their tracks before they even grab a pita chip — it looks impressive, but it’s genuinely simple to make.
• No cooking required. This entire board comes together with zero heat and minimal effort. Mix, arrange, and you’re done.
• Something for everyone. Between the vegetables, hummus, olives, naan, and pita chips, there’s something every guest will love.
• High protein and probiotic-packed. The Lifeway Farmer Cheese dip isn’t just pretty, it’s genuinely nutritious, making this the party food you can actually feel good about serving.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Soccer Ball Farmer Cheese Dip

• Lifeway Farmer Cheese — The creamy, high-protein base that makes this dip so satisfying. Its mild flavor and thick, spreadable texture take on seasonings beautifully and hold their shape for the soccer ball design.
• Ranch dip mix — One packet stirred into the farmer cheese creates an herby, savory crowd-pleaser that pairs with everything on this board. Look for a dip mix (not dressing mix) for the best, thickest result.
• Black olives, diced — Used to create the iconic soccer ball pentagon pattern on top.

Board

• Raw vegetables — The fresh, crunchy element that makes this board feel light and wholesome. Carrots, celery, cucumber slices, bell pepper strips, cherry tomatoes, broccoli florets, and sugar snap peas all work beautifully.
• Hummus — Pick your favorite flavor. Classic, roasted red pepper, garlic, and lemon herb are all crowd-pleasers that pair well with both the ranch dip and the vegetables.
• Assorted olives — A briny, savory addition that rounds out the board. Kalamata, Castelvetrano, or a mixed olive variety all work great.
• Naan bread, cut into pieces — Soft, pillowy naan is a welcome contrast to the crunch of the pita chips and vegetables.
• Pita chips — The crunchy dipper option and perfect for scooping!

How to Make a Soccer Board

1. Stir together the Lifeway Farmer Cheese and ranch dip mix until smooth and fully combined.

2. Transfer the dip to a round bowl. Pat the diced black olives dry and arrange them on top in a soccer ball pentagon pattern. (A quick image search for “soccer ball pattern” is a great reference!)

3. Place the soccer ball dip on a large board or platter. Arrange the hummus, assorted olives, naan pieces, and pita chips around it.
4. Fill in the remaining space with an assortment of raw vegetables. Use a variety of colors and shapes for the best visual effect.
5. Serve immediately, or refrigerate until ready.

Tips & Substitutions

• Use a round bowl for the dip. A round bowl makes the soccer ball design look so much more convincing. Place it directly in the center of the board, or serve the dip in the bowl nestled into the spread.
• Dry the olives well. Pat the diced black olives thoroughly dry with a paper towel before placing them on the dip so they stay in position and don’t run.
• Look up a soccer ball pattern. Before you start placing the olives, take a quick look at a soccer ball pattern online. It makes the design so much more authentic and impressive.
• Make the dip ahead. The farmer cheese dip can be mixed up to 2 days in advance and stored covered in the refrigerator. Add the olive design right before serving.
• Customize the board. Use whatever vegetables, dips, and breads your crowd loves most. Crackers, pretzel rods, breadsticks, radishes, and zucchini slices are all great additions.
• Scale up easily. This recipe scales up without any effort — just grab an additional container of Lifeway Farmer Cheese and another ranch packet for a larger crowd.

Storage

The Lifeway Farmer Cheese dip stores well covered in the refrigerator for up to 3 days. The assembled board is best served the day it’s made. The vegetables can dry out and the naan can stiffen if left out for extended periods.

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days.

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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Soccer Party Food Board

Whether you’re hosting a soccer watch party or cheering on your kid’s weekend game, this Soccer Party Food Board is the ultimate crowd-pleasing spread. The all-star of the game!

Course Appetizer, Snack

Cuisine American

Keyword party, party food

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

15 minutes minutes

Servings 10 servings

Ingredients

• 16 ounce package Lifeway Farmer Cheese
• 1 ounce packet ranch dip mix
• 1/4 cup diced black olives pattet dry
• 1 cup hummus flavor of choice
• 1/2 cup assorted olives
• 2-3 cups variety of pita chips, naan bread, and pretzels
• 2-3 cups raw vegetables of choice

Instructions

• Stir together the Lifeway Farmer Cheese and ranch dip mix until smooth and fully combined.
• Transfer the dip to a round bowl. Pat the diced black olives dry and arrange them on top in a soccer ball pentagon pattern. (A quick image search for “soccer ball pattern” is a great reference!)
• Place the soccer ball dip on a large board or platter. Arrange the hummus, assorted olives, naan pieces, and pita chips around it.
• Fill in the remaining space with an assortment of raw vegetables. Use a variety of colors and shapes for the best visual effect.
• Serve immediately, or refrigerate until ready.

The post Soccer Party Food Board appeared first on Dinner in 321.

When we are hosting a summer gathering or sitting by the pool, this Boat Dip is something I always have on the menu. It’s made with 10 of my family’s favorite ingredients, including 3 types of cheese, ranch and bacon!

You can meal prep it as a snack or make a big batch the morning you plan to host friends and family. It fits perfectly in a cooler with a couple of ice packs to enjoy snacking all day long. If you love a delicious dip recipe, my Million Dollar Dip and Cheese and Sausage Dip are two others you should try.

Why You’ll love this recipe

• 10 ingredient dip. With a couple of approachable ingredients and about 10 minutes of prep time, this dip will be ready to chill!
• Make a double batch, it disappears fast! If you are having a party, I recommend making two batches and keeping the second in the fridge to refresh halfway through.
• Perfect for both adults and kids. I’ve found no matter the age, it’s a true crowd pleaser even with picky eaters.

ingredients

Scroll Down for Ingredient Amounts Listed in the Full Recipe Card Below

• Cream cheese: Make sure it’s softened for easy mixing.
• Sour cream: Adds nice tang and creaminess, you can also use Greek yogurt.
• Mayonnaise: Adds fat to balance the tang and the cream cheese.
• Ranch dip mix: Buy your favorite store-brand packet.
• Shredded sharp cheddar cheese: Adds a cheesy bite we all love.
• Monterey Jack or pepper Jack cheese: Grate your own cheese, it’s so worth it!
• Cooked and crumbled bacon: A great use for leftover bacon or cook it yourself and save a piece for a chef’s snack!
• Green onions: Adds a pop of color and light onion flavor.
• Jalapeno: Optional, but you’ll definitely want to add if you like heat.
• Garlic powder: Infuses each bite with garlic flavor.
• For serving: Wavy potato chips, Fritos Scoops, Ritz crackers, fresh vegetables, or pretzel crisps are all items I serve with this dip.

Tools You’ll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board

how to make boat dip

1. In a large bowl, beat the softened cream cheese with a hand mixer until completely smooth and lump-free.
2. Add the sour cream, mayonnaise, and ranch dip mix, garlic powder, and black pepper. Mix until fully combined and creamy.

3. Mix in the cheddar, Monterey or pepper Jack cheese, bacon, green onions, and jalapeño (if using). Stir until evenly mixed.

4. Cover and refrigerate for at least 2 hours — overnight is even better.
5. Just before serving, give it a quick stir, transfer to a serving bowl, and top with extra green onions and a sprinkle of bacon if desired. Serve cold with your favorite dippers.

expert tips

• Use a hand mixer for easy mixing. This takes all the effort out and helps to make that light and creamy texture.
• Grate the cheese yourself. This ensures there won’t be a gritty texture from the pre-shredded cheese.
• Make it in advance to allow the flavors to meld better. This makes for an even more flavorful dip, just give it a nice stir before serving.
• If you are looking for a lighter dip, you can use Greek yogurt instead of sour cream and light mayo in place of regular.
• Make it spicy if you wish. I give the option of adding jalapeno, but you can easily add cayenne too!

storage

Store any leftover boat dip in an airtight container in the fridge for up to 3 days. Remove from the fridge to take the chill off about 10 minutes before serving.

I don’t recommend freezing this dip, as it will change texture once it thaws. But prepping it in advance for a party or a boat day is perfect.

Frequently Asked Questions

More Easy Dip recipes

• Cream Cheese Onion Dip
• Pepper Jelly Cream Cheese Dip
• Chuy’s Copycat Jalapeno Dip
• Slow Cooker Taco Dip

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Boat Dip

This Boat Dip is a classic summer recipe perfect for parties, pool days, or boat rides! It's creamy with ranch and bacon, making it addicting for all sorts of reasons. Mix it up in advance to keep entertaining a breeze.

Course Appetizer

Cuisine American

Keyword dip, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 30 minutes minutes

Servings 24 Servings

Calories 123kcal

Ingredients

• 8 ounces cream cheese softened
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 ounce packet ranch dip mix
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack or pepper Jack cheese
• 1/2 cup cooked and crumbled bacon
• 1/2 cup thinly sliced green onions
• 1 finely diced jalapeno optional
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• For serving: Wavy potato chips, Fritos Scoops, Ritz crackers, fresh vegetables, or pretzel crisps

Instructions

• In a large bowl, beat the softened cream cheese with a hand mixer until completely smooth and lump-free.
• Add the sour cream, mayonnaise, and ranch dip mix. Mix until fully combined and creamy.
• Mix in the cheddar, Monterey or pepper Jack cheese, bacon, green onions, jalapeño (if using), garlic powder, and black pepper. Stir until evenly mixed.
• Cover and refrigerate for at least 2 hours — overnight is even better.
• Just before serving, give it a quick stir, transfer to a serving bowl, and top with extra green onions and a sprinkle of bacon if desired. Serve cold with your favorite dippers.

Notes

Storage: 

Store any leftover boat dip in an airtight container in the fridge for up to 3 days. Remove from the fridge to take the chill off about 10 minutes before serving.

I don’t recommend freezing this dip, as it will change texture once it thaws. But prepping it in advance for a party or a boat day is perfect.

Tips: 

• Use a hand mixer for easy mixing. This takes all the effort out and helps to make that light and creamy texture.
• Grate the cheese yourself. This ensures there won’t be a gritty texture from the pre-shredded cheese.
• Make it in advance to allow the flavors to meld better. This makes for an even more flavorful dip, just give it a nice stir before serving.
• If you are looking for a lighter dip, you can use Greek yogurt instead of sour cream and light mayo in place of regular.
• Make it spicy if you wish. I give the option of adding jalapeno, but you can easily add cayenne too!

Nutrition

Calories: 123kcal | Carbohydrates: 3g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 292mg | Potassium: 68mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 0.1mg

The post Boat Dip appeared first on Dinner in 321.

Have you ever heard of a cake made with mayonnaise? This Chocolate Mayonnaise Cake is a recipe that’s been in my family for generations. If you’re not a mayo lover, don’t worry, I promise you will never know there’s mayonnaise in this cake! It’s the fat that’s used to make the cake batter instead of butter and oil. And let me tell you from personal experience, it a fool-proof way to make sure the cake is NEVER dry.

My other secret to making this cake bakery-quality is adding brewed coffee to the batter. Once again, you won’t taste the coffee, it’s just a baker’s tip to making the cocoa flavor even stronger. If you love a cake recipe, try my Lemon Coconut Cake or Chocolate Gooey Butter Cake.

Why You’ll Love this Recipe

• Easy to serve a crowd. I bake this cake in a 13×9-inch baking dish which makes it ideal to transporting to potlucks and picnics.
• A recipe that newer bakers should try. If you can make a boxed cake mix, I guarantee you can make this cake with ease!
• Never have dry cake again! The secret is in the mayonnaise, buy full-fat, the low-fat kind doesn’t work as well.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake:

• All-purpose flour: Structure for the cake batter.
• Granulated sugar: Sweetens the batter perfectly.
• Baking soda: Leavening agent that’s responsible for a tender texture.
• Salt: Always add salt to your baked good to make their flavor even more rich.
• Unsweetened cocoa: Responsible for the chocolate goodness.
• Full-fat mayonnaise: Key ingredient for a moist cake. Be sure to buy full-fat.
• Brewed coffee or warm water: I highly recommend using coffee, the cake won’t taste like coffee, it just helps to enhance the chocolate flavor.
• Vanilla extract: Adds both caramel and floral notes.

Frosting:

• Salted butter: Make sure it’s room temperature for mixing.
• Vanilla extract: Always add for a frosting that’s bakery-style in taste.
• Powdered sugar: Sift beforhand to remove any lumps for a smooth frosting.
• Semi-sweet chocolate: How I make this frosting so rich! Melt and cool the chocolate for an extra insane flavor.
• Heavy cream: Helps to thin the frosting to the correct consistency.

Tools You’ll Need

• Mixing Bowls
• Hand Mixer 
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish

How to Make chocolate Mayonnaise Cake

For the Cake:

1. Preheat to 350°F. Grease a 13×9-inch baking dish with butter or sour cream.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.

3. Stir in mayonnaise, warm coffee or water, and vanilla just until combined.

4. Pour batter into the prepared pan and spread evenly.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Make the Frosting:

1. In a large bowl, beat butter on medium-high speed for 3–5 minutes until very light, fluffy, and pale in color.
2. Mix in vanilla extract until combined.
3. Gradually add the powdered sugar, about 1 cup at a time, mixing on low at first, then increasing speed until smooth.

4. Slowly pour in the melted (cooled) chocolate while mixing on medium speed. Beat until fully incorporated and silky smooth.

5. If the frosting is too thick, add heavy cream until spreadable. Beat on medium-high for another 1–2 minutes for a light, fluffy finish.

6. Spread on the cooled cake. Slice and serve!

Expert tips

• Don’t over-mix the cake batter. This will lead to a gummy cake texture. Gently stir until just combined.
• Always use full-fat mayonnaise. It’s replacing any oil or butter in the cake batter so buy the real deal!
• If you forgot to soften you butter for the frosting, just microwave in 5-10 seconds intervals until softened.
• Be sure to let the melted chocolate cool for the frosting. If it’s still warm, it will be too runny and you won’t be able to frost the cake.
• Allow the cake to cool before icing. If it’s warm, the frosting will melt all over the cake and become quite messy.

Storage

Store any leftover cake in an airtight container at room temperature for up to 4 days. You can also freeze individual slices of this cake for up to 2 months. Thaw on the counter until ready to serve.

If you want to make the cake in advance, it’s easy to do! You can even bake the cake base the day before serving and just whip up the frosting a couple hours before serving.

Frequently Asked Questions

More Easy Dessert Recipes

• Coconut Pound Cake
• Peanut Butter Sheet Cake
• Earthquake Cake
• White Texas Sheet Cake

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Chocolate Mayonnaise Cake

This Chocolate Mayonnaise Cake is a cake recipe that's always rich and moist thanks to it's secret ingredient mayonnaise! You'll never make a chocolate cake the same again. Plus the frosting is made with melted semisweet chocolate for a ganache-like frosting that's so addicting.

Course Dessert

Cuisine American

Keyword chocolate

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 15 servings

Calories 399kcal

Ingredients

Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa
• 1 cup full-fat mayonnaise
• 1 cup brewed coffee or warm water
• 2 teaspoons vanilla extract

Frosting

• 1 cup salted butter room temperature
• 2 teaspoons vanilla extract
• 2 cups powdered sugar sifted
• 1 cup semi-sweet chocolate melted and cooled
• 1-2 tablespoons heavy cream if needed

Instructions

Cake

• Preheat to 350°F. Grease a 13×9-inch baking dish with butter or sour cream.
• In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
• Stir in mayonnaise, warm coffee or water, and vanilla just until combined.
• Pour batter into the prepared pan and spread evenly.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Frosting

• In a large bowl, beat butter on medium-high speed for 3–5 minutes until very light, fluffy, and pale in color.
• Mix in vanilla extract until combined.
• Gradually add the powdered sugar, about 1 cup at a time, mixing on low at first, then increasing speed until smooth.
• Slowly pour in the melted (cooled) chocolate while mixing on medium speed. Beat until fully incorporated and silky smooth.
• If the frosting is too thick, add heavy cream until spreadable. Beat on medium-high for another 1–2 minutes for a light, fluffy finish.
• Spread on the cooled cake. Slice and serve!

Video

Notes

Storage: 

Store any leftover cake in an airtight container at room temperature for up to 4 days. You can also freeze individual slices of this cake for up to 2 months. Thaw on the counter until ready to serve.

If you want to make the cake in advance, it’s easy to do! You can even bake the cake base the day before serving and just whip up the frosting a couple hours before serving.

Tips: 

• Don’t over-mix the cake batter. This will lead to a gummy cake texture. Gently stir until just combined.
• Always use full-fat mayonnaise. It’s replacing any oil or butter in the cake batter so buy the real deal!
• If you forgot to soften you butter for the frosting, just microwave in 10 seconds intervals until softened.
• Be sure to let the melted chocolate cool for the frosting. If it’s still warm, it will be too runny and you won’t be able to frost the cake.
• Allow the cake to cool before icing. If it’s warm, the frosting will melt all over the cake and become quite messy.

Nutrition

Calories: 399kcal | Carbohydrates: 51g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 335mg | Potassium: 139mg | Fiber: 2g | Sugar: 34g | Vitamin A: 409IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 2mg

The post Chocolate Mayonnaise Cake appeared first on Dinner in 321.

Chicken salad is probably my favorite lunch, I happen to be famous for my classic Southern recipe for it too (we served it in our family restaurant many years ago!). I wanted to create a new summer chicken salad recipe and this Mexican Chicken Salad was born.

I like to use the flavors of esquites (Mexican street corn) in this salad with charred corn, Tajin, lime, cilantro, and cotija cheese all dressed in the creamiest sauce. It received raved reviews from my family, I can’t wait for you to try it too! I’ll be serving it up for parties all season long. If you love chicken salad, my Dill Pickle Chicken Salad is another recipe you don’t want to miss.

Why You’ll Love this Recipe

• Fun twist on classic chicken salad. Think of a Mexican Street Corn Salad combined with classic chicken salad. That’s exactly what this chicken salad recipe is!
• Great for lunch, dinner, or as a snack. Serve it with crackers, in a tortilla, chips, veggies, as a sandwich, or on top of a salad. It’s super versatile!
• Make it your own! I give my favorite version below, but customize with other spices, herbs, and spice levels depending on your preference.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fresh corn kernels – Use fresh or frozen and thawed, adds nice veggie sweetness.
• Mayonnaise – The creamy base to the chicken salad.
• Sour cream – Adds a hint of tang to the dressing.
• Red bell pepper – Gives brightness and additional sweet vegetable flavor.
• Red onion – Adds a nice tang. If you don’t like raw onion, then soak it in ice water for 10 minutes then pat very dry.
• Lime – Always squeeze the juice fresh, it brightens all the flavors in this salad.
• Cilantro – The fresh herb that adds bold flavor.
• Tajin – A classic Mexican seasoning to give add spice and chili flavor. You can also use chili powder if you can’t find this.
• Smoked paprika – Gives warmth and extra smoky flavor.
• Garlic salt – Seasons the chicken salad and infuses it with garlic flavor.
• Cooked chicken – Use leftover chicken or rotisserie chicken to cut down on prep time. You can also cook the chicken fresh if desired.
• Pepitas – Adds texture and crunch to the salad. Toast them for even richer flavor.
• Cotija cheese – A mild cheese that adds a little richness.
• Pickled jalapeños – I prefer sweet, but you can use savory or sweet pickled jalapenos for a kick of heat or neither if you want to omit the heat.

Tools You’ll Need

• Large Mixing Bowl
• Measuring Cups and Spoons
• Hand Mixer 
• Chef’s Knife
• Cutting Board
• Spatula
• Medium Skillet

How to Make Mexican Chicken Salad

1. Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.

2. To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.

3. Add the cooked chicken. Mix with a hand mixer until well combined.

4. Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.

5. Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Expert Tips

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Storage

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

As the chicken sits and absorbs the dressing in the fridge, it can sometimes dry out slightly, so you can always fold in an extra spoonful or two of mayonnaise just before serving if needed.

Frequently Asked Questions

More Easy Chicken Salad Recipes

• Chicken Salad Croissant
• Spicy Chicken Salad
• Classic Chicken Salad
• Southern Chicken Salad

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Mexican Chicken Salad

This Mexican Chicken Salad is so simple to make in under 30 minutes and will become a new summer staple you'll want to have in your fridge for an easy lunch or snack. It's a mash-up of elotes and chicken salad, and let me tell you, my family ate this up in minutes!

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 8 Cups

Calories 294kcal

Ingredients

• 1 cup fresh corn kernels
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup finely diced red bell pepper
• 2 tablespoons finely diced red onion
• 1 large lime
• 1/4 cup cilantro more for garnish
• 1 teaspoon tajin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic salt
• 1 1/2 pounds cooked chicken
• 1/2 cup toasted pepitas plus extra for topping
• 1/2 cup cotija cheese plus extra for topping
• 1/2-1 cup finely chopped sweet or savory pickled or candied jalapeños personal preference for amount of heat and savory versus sweet

Instructions

• Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.
• To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.
• Add the cooked chicken. Mix with a hand mixer until well combined.
• Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.
• Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Video

Notes

Storage: 

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

Tips: 

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Nutrition

Serving: 1Cup | Calories: 294kcal | Carbohydrates: 10g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 410mg | Potassium: 293mg | Fiber: 1g | Sugar: 6g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post Mexican Chicken Salad appeared first on Dinner in 321.

Each jalapeño half is filled with a smoky cream cheese mixture, topped with a cocktail smokie, and wrapped in a slice of crispy bacon before hitting a hot oven. The result: a two-bite appetizer that has every flavor you want — heat, smoke, creaminess, and crunch — all in one.

Both the bacon and the cocktail smokies in this recipe come from pork, and that’s worth talking about. Iowa is the number one pork-producing state in the country, supplying about one-third of the nation’s pork supply, and the quality truly shows. Pork is also one of the most nutrient-dense proteins you can cook with, delivering around 22 grams of protein per three-ounce serving along with key B vitamins, zinc, and selenium.

When you cook with Iowa pork, you’re supporting farmers who are committed to quality, sustainability, and responsible animal care. The Iowa Pork Producers Association is a great place to explore more recipes, cooking tips, and learn more about where your pork comes from.

Why You’ll Love This Recipe

• They disappear fast. These are a guaranteed hit at any party, game day spread, or cookout. Make a double batch! Seriously, you’ll need it.
• Totally adjustable heat. Remove all the seeds and membranes for a mild popper, or leave a little behind for more kick.
• Two pork products, one incredible bite. Crispy bacon on the outside, a juicy smokie on the inside. This is a pork lover’s dream appetizer.
• Simple ingredients, big flavor. Cream cheese, cheddar, a few spices, bacon, and smokies. That’s it.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Jalapeños — The vessel for all that cheesy, smoky goodness. Look for jalapeños that are similar in size so they cook evenly and look great on the platter.
• Cream cheese — The base of the creamy filling. It holds everything together.
• Sharp cheddar cheese — Adds bold, cheesy flavor and just enough sharpness.
• Garlic salt and Onion Powder — Simple seasonings that add flavor depth.
• Smoked paprika — Adds a smoky warmth to the filling.
• Thin bacon slices — Thin-cut bacon crisps up beautifully in the oven and wraps around each jalapeño perfectly.
• Cocktail smokies — The pork component that takes these completely over the top.

How to Make Bacon and Sausage Stuffed Jalapeños

1. Preheat the oven and line a baking sheet with foil. Place a wire rack on top. This helps the bacon crisp up all the way around instead of sitting in its own drippings.
2. Slice each jalapeño in half lengthwise and remove the seeds and membranes completely for a milder flavor.

3. In a bowl, mix together the cream cheese, shredded cheddar, garlic salt, onion powder, and smoked paprika until smooth and well combined.
4. Spoon the cheese mixture into each jalapeño half enough to coat the inside generously rather than pile it up.

5. Press one cocktail smokie into each filled jalapeño half so it sits snugly on top of the cheese.

6. Wrap each jalapeño with a half slice of bacon around the center, securing the smokie inside. Place seam-side down on the rack.

7. Bake for 25 to 30 minutes, or until the bacon is crispy and the jalapeños are tender. Let cool slightly before serving.

Expert Tips and Substitutions

• Wear gloves when prepping jalapeños. The oils from jalapeños can seriously irritate your skin and eyes. Disposable gloves make prep so much easier and more comfortable.
• Control the heat. Removing all the seeds and membranes produces a mild, crowd-friendly popper. Leave a little behind if your crowd likes more kick.
• Use thin-cut bacon. It crisps up so much better than thick-cut in the oven and wraps around the jalapeño without being too bulky. If thick-cut is all you have, add 5 to 10 extra minutes and keep an eye on it.
• Soften the cream cheese first. Room temperature cream cheese blends so much smoother. Pull it out about 30 minutes before you start.
• Make them ahead. Assemble fully, cover loosely, and refrigerate for up to 24 hours before baking. Perfect for entertaining.
• Swap the smokies. Don’t have cocktail smokies? Small pieces of Italian sausage, chorizo, or kielbasa cut to size all work great.
• Don’t skip the wire rack. It lets heat circulate all the way around, giving you crispier bacon from top to bottom.

Different Preparation Methods for Bacon and Sausage Stuffed Jalapeños

Air Fryer

• Air fry at 375°F for 12 to 15 minutes, checking around the 12-minute mark. The bacon should be crispy and the jalapeños tender. Work in batches so they aren’t overcrowded.

Grill

• Preheat grill to medium heat (around 375°F). Place jalapeños seam-side down over indirect heat. Close the lid and cook for 20 to 25 minutes, or until the bacon is crispy and the jalapeños are tender. Watch for flare-ups from the bacon drippings.

Smoker

• Smoke at 250°F for 1.5 to 2 hours, or until the bacon is cooked through and the jalapeños are soft. For crispier bacon, bump the temperature up to 300°F for the last 15 to 20 minutes. Hickory or applewood both pair beautifully with the pork.

Storage

Leftover stuffed jalapeños keep well in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven or air fryer at 375°F until warmed through and the bacon is crisped back up. The microwave works in a pinch, but the bacon won’t be as crispy.

These aren’t ideal for freezing — the cream cheese filling can become watery when thawed.

Frequently Asked Questions

This post is sponsored by the Iowa Pork Producers Association. All opinions are my own.

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Bacon and Sausage Stuffed Jalapenos

If you need an appetizer that disappears in minutes, these Bacon and Sausage Stuffed Jalapeños are it. Creamy, cheesy, smoky, and just the right amount of heat. They're the kind of thing people hover around the tray waiting for.

Course Appetizer

Cuisine American

Keyword finger food, holiday, holidays, party, party food, pork

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 20 servings

Calories 135kcal

Ingredients

• 10 jalapenos similar in size
• 8 ounces cream cheese room temperature
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 3/4-1 pound thin bacon slices
• 20 cocktail smokies

Instructions

• Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
• Slice each jalapeño in half lengthwise. Remove seeds and membranes completely for a milder flavor.
• In a bowl, mix together cream cheese, shredded cheddar, garlic salt, onion powder, and smoked paprika until smooth and well combined.
• Spoon the cheese mixture into each jalapeño half, enough to coat the inside rather than mound it up.
• Press one cocktail smokie into each filled jalapeño half so it sits snugly on top of the cheese mixture.
• Wrap each jalapeño with a half slice of bacon around the center, securing the smokie inside. Place seam-side down on the rack.
• Bake for 25–30 minutes, or until the bacon is crispy and the jalapeños are tender. Let cool slightly before serving.

Video

Nutrition

Calories: 135kcal | Carbohydrates: 2g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 30mg | Sodium: 470mg | Potassium: 82mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 0.3mg

The post Bacon and Sausage Stuffed Jalapeños appeared first on Dinner in 321.

Chocolate graham crackers sandwich a creamy filling loaded with strawberries, pineapple, banana, and maraschino cherries — all the classic banana split flavors, all in one frozen bite. A drizzle of melted chocolate and a shower of sprinkles on top take it completely over the edge.

The filling is built on Lifeway Farmer Cheese, and it is a game changer for frozen desserts. It’s a mild, slightly tangy flavored soft cheese made from cultured skim milk that’s high in protein and packed with live and active probiotic cultures that support gut health. The texture is rich and creamy, somewhere between cottage cheese and cream cheese, which makes it the perfect no-churn ice cream base that actually keeps you full.

No ice cream maker, no fancy equipment, and no willpower required once you make a batch of this sweet treat!

Why You’ll Love This Recipe

• No ice cream maker needed. The Lifeway Farmer Cheese filling comes together in minutes and freezes into a perfectly creamy texture without any special equipment. Just mix, layer, and freeze.
• All the banana split flavors, none of the fuss. Classic dessert, totally reinvented.
• High protein and probiotic-packed. These aren’t your average ice cream sandwiches. Lifeway Farmer Cheese brings the protein and live active cultures, so dessert actually works for you.
• Perfect for making ahead. These freeze beautifully for up to 2 weeks!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chocolate graham crackers — The sandwich component. They soften slightly in the freezer into that perfect, chewy sandwich texture.
• Lifeway Farmer Cheese — The star of the filling. Creamy, protein-rich, and probiotic-packed, it’s the reason this filling tastes like ice cream without a single drop of heavy cream.
• Regular or Sugar Free Vanilla Pudding: Contributes to the texture of the sandwiches and adds that classic vanilla ice cream flavor.
• Honey — The natural sweetener.
• Strawberries — Classic banana split flavor and a beautiful pop of red in the filling.
• Pineapple — Adds a tropical sweetness and a little extra texture.
• Banana — The banana split flavor you came for.
• Maraschino cherries — The non-negotiable banana split finishing touch.
• Chocolate chips, melted — The classic chocolate sauce moment. Helps the sprinkles adhere as well.
• Rainbow sprinkles — Because no banana split is complete without them.

How to Make Banana Split ice Cream Sandwiches

1. Line a 9×9 dish with parchment paper, leaving an overhang on two sides — this makes lifting the slab out later so much easier. Lay chocolate graham crackers flat across the bottom, breaking them to fit as needed until the entire base is covered.

2. In a medium bowl, stir together the Lifeway Farmer Cheese, vanilla pudding mix, and honey until completely smooth. Taste it, and add more honey if you’d like it a little sweeter.

3. Gently fold in the strawberries, pineapple, banana, and maraschino cherries until everything is evenly distributed through the filling.

4. Spoon the filling over the graham cracker layer and spread it into an even layer all the way to the edges. Top with the remaining graham crackers, pressing down gently so they bond to the filling.
5. Drizzle the melted chocolate over the top and finish with a generous shower of rainbow sprinkles.

6. Freeze for at least 4 hours, or overnight, until completely firm.
7. Use the parchment overhang to lift the slab out of the dish. Slice into 9 squares or 12 smaller bars with a sharp knife. Serve immediately or wrap individually and store in the freezer.

Tips and Substitutions

• Drain the fruit well. This is important. Extra moisture from the pineapple or maraschino cherries will make the filling icy instead of creamy.
• Finely dice everything. The smaller the fruit pieces, the smoother and more even the texture in every bite and the cleaner the slices will be when you cut it.
• Let it sit before slicing. Pull the slab from the freezer and let it rest at room temperature for 2 to 3 minutes before cutting.
• Change up the mix-ins. Blueberries, raspberries, or chopped nuts are all great swaps or additions.
• Try different graham crackers. Can’t find chocolate graham crackers? Honey or cinnamon grahams both work.

Storage

These ice cream sandwiches are made for the freezer, so they’re a great make-ahead dessert.

Wrap individual slices tightly in plastic wrap or parchment paper and store in a zip-top freezer bag or airtight container for up to 2 weeks. When you’re ready to eat, pull one straight from the freezer and let it sit for 2 to 3 minutes for the best texture.

Skip the refrigerator — these need to stay frozen to hold their shape and texture.

Frequently Asked Questions

This post is sponsored by Lifeway Farmer Cheese. All opinions are my own.

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Banana Split Ice Cream Sandwiches

These Banana Split Ice Cream Sandwiches are everything you love about a classic banana split tucked between two chocolate graham crackers and stashed in your freezer for whenever the craving hits.

Course Dessert

Cuisine American

Keyword summer

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12 servings

Calories 95kcal

Ingredients

Ice Cream Layer

• 2-3 sleeves chocolate graham crackers
• 16 ounce Lifeway Farmer Cheese
• 1 ounce box sugar free vanilla pudding or regular pudding
• 2-3 tablespoons honey to taste

Mix-ins

• 1/2 cup finely diced strawberries
• 1/2 cup finely diced pineapple drained well if canned
• 1 medium banana finely diced
• 1/4 cup maraschino cherries drained, patted dry, and chopped

Topping

• 1/4 cup chocolate chips melted
• 2 tablespoons rainbow sprinkles

Instructions

• Line a 9×9 dish with parchment paper, leaving an overhang on two sides. Lay chocolate graham crackers flat across the bottom, breaking them to fit as needed until the entire base is covered.
• In a medium bowl, stir together the Lifeway Farmer Cheese, vanilla pudding mix, and honey until completely smooth. Taste it, and add more honey if you'd like it a little sweeter.
• Gently fold in the strawberries, pineapple, banana, and maraschino cherries until everything is evenly distributed through the filling.
• Spoon the filling over the graham cracker layer and spread it into an even layer all the way to the edges.
• Top with the another even layer of chocolate graham crackers, pressing down gently so they stick to the filling.
• Drizzle the melted chocolate over the top and finish with a shower of sprinkles.
• Freeze for at least 4 hours, or overnight, until completely firm.
• Use the parchment overhang to lift the slab out of the dish. Slice into 9 squares or 12 smaller bars with a sharp knife. Serve immediately or wrap individually and store in the freezer.

Video

Notes

Tips 

• Drain the fruit well. This is important. Extra moisture from the pineapple or maraschino cherries will make the filling icy instead of creamy.
• Finely dice everything. The smaller the fruit pieces, the smoother and more even the texture in every bite and the cleaner the slices will be when you cut it.
• Let it sit before slicing. Pull the slab from the freezer and let it rest at room temperature for 2 to 3 minutes before cutting.
• Change up the mix-ins. Blueberries, raspberries, or chopped nuts are all great swaps or additions.
• Try different graham crackers. Can’t find chocolate graham crackers? Honey or cinnamon grahams both work.

Storage

These ice cream sandwiches are made for the freezer, so they’re a great make-ahead dessert.

Wrap individual slices tightly in plastic wrap or parchment paper and store in a zip-top freezer bag or airtight container for up to 2 weeks. When you’re ready to eat, pull one straight from the freezer and let it sit for 2 to 3 minutes for the best texture.

Skip the refrigerator — these need to stay frozen to hold their shape and texture.

Nutrition

Calories: 95kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 256mg | Potassium: 98mg | Fiber: 1g | Sugar: 12g | Vitamin A: 29IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 0.2mg

The post Banana Split Ice Cream Sandwiches appeared first on Dinner in 321.

Think spicy melty cheese, tender deli chicken, a honey mustard mayo spread, and buttery golden rolls all topped with a chilled fresh mango salsa that makes every bite taste like summer. They’re impossible to stop eating.

Fresh mango is genuinely one of the most nutritious fruits you can cook with. One serving delivers over 50% of your daily vitamin C, plus a solid lineup of vitamin A, folate, fiber, potassium, and antioxidants like beta-carotene and quercetin — with zero fat or cholesterol. So yeah, the salsa is doing a lot more than just making these sliders look good.

Picking the right mango is everything for this recipe. Press it gently — if it gives a little, like a peach or avocado, it’s ready to go. The National Mango Board (mango.org) has a ton of great guidance on choosing, ripening, and cutting mangos if you want to dive deeper.

Why You’ll Love this Recipe

• Easy enough for a weeknight, impressive enough for a party. These come together with minimal effort but look and taste like you really put in the work.
• Hot and cold done right. Warm, cheesy sliders topped with chilled mango salsa makes these so addictive.
• Totally customizable heat. The spicy cheese is easy to swap out. Go mild or go bold depending on who you’re feeding.
• Make-ahead friendly. The mango salsa can be made in advance and chilled, making game day, potlucks, or busy weeknights so much easier.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Sliders

• Slider buns — Sweet rolls are the move here. Their slight sweetness balances the spicy cheese and bright mango salsa beautifully.
• Deli thin sliced chicken breast — Thin-sliced deli chicken layers easily and heats through perfectly in the oven.
• Spicy cheese — Pepper jack, habanero jack, or spicy Colby jack all work great.
• Mayonnaise — The base of the spread. It keeps the buns moist and adds richness.
• Honey mustard — Stirred into the mayo for a tangy, slightly sweet spread that pairs perfectly with the tropical flavors.
• Salted butter — Brushed over the tops of the rolls before baking for that irresistible golden, glossy finish.
• Poppy seeds — Sprinkled over the buttered tops before baking. A small touch that makes these look like they came from a bakery.

Mango Salsa

• Fresh mango — The star of the whole dish. Ripe, finely diced mango brings juicy sweetness, beautiful color, and serious nutritional value to every bite.
• Red bell pepper — Adds crunch, color, and a mild sweetness.
• Red onion — A little sharpness to round out the salsa.
• Fresh cilantro — Brings brightness and that classic fresh salsa flavor.
• Fresh lime juice — A squeeze of lime ties everything together and keeps the salsa tasting fresh and bright.

How to Make Tropical Chicken Sliders

1. Cut and prep the mango, red bell pepper, red onion, and cilantro.

2. Add the prepped produce to a small bowl with lime juice, and a pinch of salt. Stir well. Set it in the fridge to chill while you build the sliders.

3. Without separating the individual rolls, slice the entire sheet of buns horizontally. Mix the mayonnaise and honey mustard together, then spread it evenly over the cut sides of both the top and bottom buns.

4. Divide the cheese and add it to both the top and bottom buns. Layer the sliced chicken evenly over the bottom buns, then place the top buns back on.

5. Brush the melted butter over the tops of the rolls and sprinkle with poppy seeds. Cover loosely with aluminum foil.

6. Bake at 350°F then uncover. Bake covered for 10 minutes, then remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
7. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken.

8. Replace the tops, slice into individual sliders, and serve immediately.

Tips and Substitutions

• Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
• Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
• Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
• Don’t skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
• Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
• Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.

Storage

Store the sliders and mango salsa separately for the best results.

Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It’s best fresh but holds up well the next day.

Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.

Frequently Asked Questions

This post is sponsored by the National Mango Board. All opinions are my own.

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Tropical Chicken Sliders

These Tropical Chicken Sliders have warm, melty, buttery, and fresh all happening at once, and they are absolutely worth turning on the oven for. Whether you're feeding a crowd or just need a weeknight dinner with a little something extra, these are the ones.

Course Appetizer, Main Course

Cuisine American

Keyword finger food, holiday, holidays, party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 134kcal

Ingredients

Sliders

• 1 pack 12-count slider buns
• 3/4 pound deli thin sliced chicken breast
• 6 ounces sliced spicy cheese pepper jack, habanero, spicy Colby jack
• 1/3 cup mayonnaise
• 3 tablespoons honey mustard
• 2 tablespoons salted butter melted
• 1 teaspoon poppy seeds

Mango Salsa

• 1 large ripe mango finely diced
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• pinch of salt

Instructions

• Preheat your oven to 350°F.
• In a medium bowl, stir together the mango, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt. Set this salsa aside in the fridge to let the flavors marry.
• Without separating the individual rolls, use a large serrated knife to slice the entire sheet of sweet rolls in half horizontally. In a small bowl, mix the mayonnaise and honey mustard together, then spread it evenly over the cut side of both the top and bottom buns.
• Divide the cheese slices in half and add to both sides of the coated bread. Layer the sliced deli chicken evenly across the bottom buns. Place the top buns back on.
• Brush the melted butter evenly over the tops of the rolls. Sprinkle on poppy seeds. Cover loosely with aluminum foil.
• Bake for 10 minutes. Remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
• Remove the sliders from the oven. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken. Replace the top buns, slice into individual sliders, and serve immediately.

Video

Notes

Tips 

• Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
• Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
• Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
• Don’t skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
• Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
• Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.

Storage

Store the sliders and mango salsa separately for the best results.

Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It’s best fresh but holds up well the next day.

Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.

Nutrition

Calories: 134kcal | Carbohydrates: 6g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 463mg | Potassium: 158mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 0.3mg

The post Tropical Chicken Sliders appeared first on Dinner in 321.

My oh my, where do I even begin with Tennessee Onions! These have long been a favorite side dish in my family for generations. Growing up in Kentucky, these onions were something we loved pairing with burgers and steak or a holiday ham. They’re that versatile and only use about 10 ingredients.

This classic comfort food casserole can feed a crowd, and it’s a favorite among both kids and adults. I’ve had so many people ask me for my recipe, so now I’m sharing it with you all! The key is making sure to buy sweet Vidalia onions for the best flavor and caramelization. If you love a casserole, be sure to also try my Pineapple Casserole and Hashbrown Casserole.

Why You’ll Love this Recipe

• Affordable side dish for a crowd. Onions, cheese, and spices is all you need! Serve it with steak, chicken, or any potluck feast.
• Simple to prepare with 10 minutes of prep. This is a no-fuss recipe that’s ridiculously delicious. Even beginner cooks can make it with ease.
• Customize with your favorite cheeses and spices if you please. Add more or less cheddar, mozzarella, etc. and use other spices. It’s easy to make this your own.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Sweet onions: About 3 pounds is perfect. Make sure you slice them thick.
• Smoked paprika: Adds nice smokiness to each bite.
• Dried parsley: A little bit of herby flavor for warmth.
• Garlic powder: Adds a punch of garlicky goodness.
• Ground mustard: I love to add it for a hint of tang that pairs nicely with the roasted onions.
• Cayenne pepper: For some heat! Omit if you don’t care for spicy.
• Shredded cheddar cheese: Gives that gooey, sharp and cheesy flavor.
• Shredded mozzarella or gouda cheese: More of a mild cheese, but adds even more meltiness.
• Shredded parmesan cheese: Adds saltiness that compliments the sweet onions so well.
• Unsalted butter: Responsible for that richness and helps the onions to caramelize.
• Garnish option: Chopped fresh parsley is always a nice pop of green at the end.

Tools You’ll Need

• 13″x9″ Baking Dish
• Measuring Cups and Spoons
• Spatula
• Cheese Grater
• Chef’s Knife
• Cutting Board
• Mandolin Slicer
• Mixing Bowl

How to Make Tennessee Onions

1. Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
2. Slice the onions in thick slices using a mandolin or knife.

3. Place the sliced onions in a large bowl. Season with paprika, parsley, garlic powder, salt, black pepper, ground mustard, and cayenne pepper. Toss to coat well.

4. Arrange half of the seasoned onion slices evenly in the prepared dish.
5. Sprinkle with half of the cheddar and mozzarella or gouda cheese.
6. Distribute the remaining onion slices on top, followed by the remaining cheeses and parmesan cheese.

7. Place the thinly sliced butter slices evenly over the top.

8. Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes, or until the onions are tender and the cheese is melted, bubbly, and lightly browned.
9. Rest 5 minutes before serving. Garnish with parsley, if desired.

Expert Tips

• Cut the onions into the same size rings. This is key to even cooking in the oven for a tender bite.
• Alternate the onions and the cheeses. It’s a key step to making sure the cheese melts evenly throughout the casserole.
• Grate the cheeses yourself. Avoid pre-shredded here, they don’t melt as nicely.
• If you don’t care for gouda, you can use all Mozzarella or even substitute colby jack or Monterey jack.
• Be sure to cover with foil first then uncover for the second half of baking. Covering helps the onions to steam and cook. Uncovering helps the liquid to reduce allowing the onions to brown and caramelize nicely.

What to serve with Tennessee Onions

The options are endless, here are some classic mains my family loves them with!

• Stovetop Stuffing Meatloaf
• Oven Pot Roast
• Crockpot Brown Sugar Pineapple Ham
• Shake and Bake Pork Chops
• Slow Cooker Beef Brisket

Storage

Store any leftover Tennessee Onions in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

I don’t recommend freezing the onions as they will change texture once they thaw.

If you want to prep them ahead, great! You can slice the onions, shred the cheese, and mix the spices, then just assemble the baking dish and bake before serving.

Frequently Asked Questions

More Easy Side Dish Recipes

• Broccoli Cheddar Casserole
• Brown Sugar Baked Carrots
• Crockpot Scalloped Potatoes
• Grape Salad Recipe

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Tennessee Onions

These Tennessee Onions are a classic side dish casserole in the South featuring sweet vidalia onions baked with gooey cheese. It's a rich and savory dish that's perfect for pairing with any main course. We've served them at backyard barbecues, holidays, and church potlucks. They're so addicting, they'll be gone in no time!

Course Side Dish

Cuisine American

Keyword casserole, vegetables

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 111kcal

Ingredients

• 3-4 large sweet onions (about 3 pounds) peeled and sliced into thick rings
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella or gouda cheese divided
• 1/2 cup shredded parmesan cheese divided
• 4 tablespoons unsalted butter sliced thin
• Garnish option: chopped fresh parsley

Instructions

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
• Place the sliced onions in a large bowl. Season with paprika, parsley, garlic powder, salt, black pepper, ground mustard, and cayenne pepper. Toss to coat well.
• Arrange half of the seasoned onion slices evenly in the prepared dish.
• Sprinkle with half of the cheddar and mozzarella or gouda cheese.
• Distribute the remaining onion slices on top, followed by the remaining cheeses and parmesan cheese.
• Place the thinly sliced butter slices evenly over the top.
• Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes, or until the onions are tender and the cheese is melted, bubbly, and lightly browned.
• Rest 5 minutes before serving. Garnish with parsley, if desired.

Video

Notes

Storage: 
Store any leftover Tennessee Onions in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

I don’t recommend freezing the onions as they will change texture once they thaw.

If you want to prep them ahead, great! You can slice the onions, shred the cheese, and mix the spices, then just assemble the baking dish and bake before serving.

Tips: 

• Cut the onions into the same size rings. This is key to even cooking in the oven for a tender bite.
• Alternate the onions and the cheeses. It’s a key step to making sure the cheese melts evenly throughout the casserole.
• Grate the cheeses yourself. Avoid pre-shredded here, they don’t melt as nicely.
• If you don’t care for gouda, you can use all Mozzarella or even substitute colby jack or Monterey jack.
• Be sure to cover with foil first then uncover for the second half of baking. Covering helps the onions to steam and cook. Uncovering helps the liquid to reduce allowing the onions to brown and caramelize nicely.

Nutrition

Calories: 111kcal | Carbohydrates: 4g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 282mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 0.3mg

The post Tennessee Onions appeared first on Dinner in 321.

If you need an easy salad recipe that’s always delicious, this Creamy Cucumber Salad is a classic salad my family has been making for years and year. With crunchy refreshing cucumber in a creamy mayo and sour cream dressing, every bite pairs perfectly with Steak or Ribs.

With just two bowls, it takes minutes to assemble – my daughter even loves to make this recipe for a family barbecue on her own! I can’t wait for you to try this cucumber salad, it’s sure to be a hit!

why you’ll love this recipe

• 7-ingredient salad recipe. No need to gather a bunch of ingredients from the store, you just need a couple for this salad.
• Perfect summer side dish. Pair it with grilled meats and other side dishes for an easy warm weather meal.
• Simple dish to make in advance. I recommend letting this salad sit in the fridge for 30 minutes prior to serving, but you can make it hours before a meal to keep cooking stress-free.

ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

• Cucumbers: Use any variety you find at the store.
• Small red onion: Adds a hint of tang and bright color.
• Sour cream: One part of the creaminess that balances the mayo nicely.
• Mayonnaise: The second creamy ingredient for the dressing.
• Apple cider vinegar: The vinegar that brightens all of the flavors.
• Granulated sugar: A little pinch balances the tanginess of the dressing.
• Fresh dill: Bright, fresh and herby flavor.

Tools You’ll Need

• Mixing Bowl
• Spatula
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife
• Mandolin Slicer

how to make creamy cucumber salad

1. Wash and thinly slice the cucumbers and red onion. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.

2. In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
3. Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.

4. Cover the salad and refrigerate for at least 30 minutes before serving.
5. Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.

expert tips

• Don’t skip the salting of the cucumbers if making ahead of time. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
• Swap the mayo or sour cream for Greek yogurt for a lighter salad. It’s just as delicious and a bit healthier!
• Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
• If you don’t enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.

What to serve with creamy cucumber salad

There are so many great options to build a menu for a weeknight or weekend entertaining with this salad. Here are some favorites:

• Coleslaw
• Hawaiian Pasta Salad
• Country Style Ribs
• Slow Cooker Beef Brisket
• 4 Ingredient Barbecue Cups
• Baked Beans and Ground Beef

storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.

We don’t recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that’s great! Just keep it chilled until you are ready to serve.

Frequently Asked Questions

more delicious salad recipes

• Pea Salad
• Green Goddess Salad
• Corn Chip Salad
• Loaded House Salad

Print

Creamy Cucumber Salad

This Creamy Cucumber Salad is a classic summer side dish recipe perfect for pairing with grilled proteins. With 15 minutes of prep time, it's an effortless and refreshing bite your guests will love.

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword holiday, holidays, summer, vegetables

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 77kcal

Ingredients

• 2 pounds cucumbers any variety
• 1/2 small red onion
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon fresh dill plus more for garnish
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Wash and thinly slice the cucumbers. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.
• In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
• Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.
• Cover the salad and refrigerate for at least 30 minutes before serving.
• Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.

We don’t recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that’s great! Just keep it chilled until you are ready to serve.

Tips:

• Don’t skip the salting of the cucumbers. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
• Swap the mayo or sour cream for Greek yogurt for a lighter salad. It’s just as delicious and a bit healthier!
• Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
• If you don’t enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.

Nutrition

Calories: 77kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 230mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 0.3mg

The post Creamy Cucumber Salad appeared first on Dinner in 321.

I can’t wait for you to try this Pineapple Poke Cake, it’s my new favorite dessert recipe for the warm weather months. After serving it to my family a couple of weeks ago, it’s truly become a winner in our house, my family won’t stop talking about it!

Both the frosting and cake are rich in flavor, but let me tell you a little secret, they’re so easy to make thanks to box cake mix and a hand mixer. The frosting has a base of cream cheese, but also has whipped cream mixed in for a decadent bite. If you love a cake to feed a crowd, my Peanut Butter Sheet Cake and White Texas Sheet Cake are two you don’t want to miss!

Why You’ll love this recipe

• Impressive, yet easy to make. If you can make boxed brownies, then you can make this Pineapple Poke Cake! It’s that simple.
• Affordable, pantry staples. Nothing about this recipe is fancy or hard to find. Plus it serves a crowd and is affordable too.
• Perfect to bring to a party. You can always offer to bring dessert, just be sure the host has room in a fridge to keep it cold.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake

• Crushed pineapple: This is the kind in the can, it adds texture and that sweet, fruity tropical flavor.
• White cake mix: Box mix that is used as the base of the cake.
• Unsalted butter: You want to melt and cool your butter, it adds richness and moisture.
• Large eggs: Binds the cake batter, let them come to room temperature before mixing. You can also add the eggs to a bowl of hot water for 10 minutes to speed up the process.
• Milk: Adds additional creaminess.
• Pineapple preserves: Gives bright, tropical flavor.

Frosting

• Cream cheese: The base of the creamiest frosting.
• Vanilla extract or paste: Adds a hint of molasses and caramel flavor.
• Powdered sugar: Sweetens the frosting and gives it structure.
• Heavy whipping cream: Helps with the texture of the frosting to make it light and airy.
• Garnish Options: We love to garnish with pineapple slices, fresh mint, toasted coconut, and vanilla ice cream.

Tools You’ll Need

• Mixing Bowls
• Hand Mixer 
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish
• Cutting Board
• Chef’s Knife

how to make pineapple poke cake

Cake:

1. Preheat oven to 350°F. Grease a 13×9-inch baking pan with non-stick spray or butter and set it aside.
2. Drain the syrup from the can of crushed pineapple in a bowl and set aside. Place the crushed pineapple on a cutting board, and blot the moisture with a paper towel.
3. In a large bowl, blend with a hand mixer or whisk together the cake mix, butter, eggs, and milk.

4. Fold the crushed pineapple into the batter.

5. Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs.
6. Once the cake cools, poke holes with a fork over the entire surface.
7. In a bowl, stir jam until thinned and smooth. If needed, add 1-2 tablespoons of warm water to loosen to a pourable texture. Add the pineapple jam over the entire cake and spread evenly.

Frosting:

1. In a stand mixer or bowl with a hand mixer, whip cream cheese until smooth.
2. Add vanilla extract and powdered sugar and whip again until incorporated well and smooth.
3. Gradually beat in the heavy whipping cream. After about 30 seconds to 1 minute, when it begins to thicken, beat on high speed until stiff peaks form.

4. Spread the frosting on the completely cooled cake. Garnish as desired.

expert tips

• Make sure your ingredients are at the correct temperature for even mixing. You’ll want your butter to be melted and cooled, eggs room temperature, and cream cheese softened.
• Swap the white cake mix for yellow. I’ve also made this cake with yellow cake mix and it’s equally as delicious.
• Make a homemade cake mix. Mix together 2 3/4 cup all-purpose flour, 1 3/4 cups fine sugar, 1 tablespoon baking powder, and 3/4 tsp salt.
• Allow the cake to cool before poking holes in it. This will help it to keep it’s shape before you soak it with pineapple syrup.
• Gradually beat the heavy whipping cream into the frosting and make sure it’s cold in temperature. This will help it to create that whipped cream consistency to make the frosting light as air.
• Blot the crushed pineapple dry after draining it. This ensures your cake batter won’t be too wet when you stir it in.

storage

Store any leftovers in an airtight container in the fridge for up to 2 days. I don’t recommend freezing this cake since it will change texture once it thaws.

If you want to make the cake in advance, that’s easy to do! I usually like to frost it right before serving, but you can also frost it in advance and hold it in the fridge until ready to serve.

Frequently Asked Questions

More Delicious cake recipes

• Granny Cake
• Chocolate Gooey Butter Cake
• Red Velvet Bundt Cake
• Chocolate Cake with Peanut Butter Frosting

Print

Pineapple Poke Cake

This Pineapple Poke Cake is a sweet bite of tropical flavor and perfect as the summertime dessert for any barbecue, picnic, or potluck. It's super moist thanks to pineapple preserves, and is easy to assemble using a box cake mix.

Course Dessert

Cuisine American

Keyword cake, holiday, holidays

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

45 minutes minutes

Total Time 2 hours hours

Servings 20 servings

Ingredients

Cake

• 20 ounce can crushed pineapple
• 15.25 ounce white cake mix
• 1/2 cup unsalted butter melted and cooled
• 4 large eggs room temperature
• 1 cup milk
• 18 ounce jar pineapple preserves

Frosting

• 8 ounces cream cheese
• 1 teaspoon vanilla extract or paste
• 1 1/4 cups powdered sugar
• 2 1/4 cups heavy whipping cream
• Garnish Options: pineapple slices, fresh mint, toasted coconut, vanilla ice cream

Instructions

Cake

• Preheat oven to 350°F. Grease a 13×9-inch baking pan with non-stick spray or butter and set it aside.
• Drain the syrup from the can of crushed pineapple in a bowl and set aside. Place the crushed pineapple on a cutting board, and blot the moisture with a paper towel.
• In a large bowl, blend with a hand mixer or whisk together the cake mix, butter, eggs, and milk.
• Fold the crushed pineapple into the batter.
• Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs.
• Once the cake cools, poke holes with a fork over the entire surface.
• In a bowl, stir jam until thinned and smooth. If needed, add 1-2 tablespoons of warm water to loosen to a pourable texture. Add the pineapple jam over the entire cake and spread evenly.

Frosting

• In a stand mixer or bowl with a hand mixer, whip cream cheese until smooth.
• Add vanilla extract and powdered sugar and whip again until incorporated well and smooth.
• Gradually beat in the heavy whipping cream. After about 30 seconds to 1 minute, when it begins to thicken, beat on high speed until stiff peaks form.
• Spread the frosting on the completely cooled cake. Garnish as desired.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 2 days. I don’t recommend freezing this cake since it will change texture once it thaws.

If you want to make the cake in advance, that’s easy to do! I usually like to frost it right before serving, but you can also frost it in advance and hold it in the fridge until ready to serve.

Tips: 

• Make sure your ingredients are at the correct temperature for even mixing. You’ll want your butter to be melted and cooled, eggs room temperature, and cream cheese softened.
• Swap the white cake mix for yellow. I’ve also made this cake with yellow cake mix and it’s equally as delicious.
• Allow the cake to cool before poking holes in it. This will help it to keep it’s shape before you soak it with pineapple syrup.
• Gradually beat the heavy whipping cream into the frosting and make sure it’s cold in temperature. This will help it to create that whipped cream consistency to make the frosting light as air.
• Blot the crushed pineapple dry after draining it. This ensures your cake batter won’t be too wet when you stir it in.

Nutrition

Trans Fat: -40g

The post Pineapple Poke Cake appeared first on Dinner in 321.