Easy and Delicious Chicken Salad Croissant

This easy and delicious chicken salad croissant is the perfect lunch and packed full of fresh ingredients!

Easy and Delicious Chicken Salad Croissant - www.classyclutter.net

I interrupt all things Fall to bring you a fantastic lunch! This is most definitely my favorite sandwich to make for lunch. I LOVE a flakey buttery croissant and this chicken salad is amazing. It’s packed full of protein and even has fruit and veggies inside! Hello, awesome! I love to make it after my morning workout when I want a filling meal but I don’t want something to heavy. This is it! I usually serve it with a fruit or veggie on the side and a glass of ice water! Today was sparkling apple cider (I’ll share the recipe soon! SOOO good!)

Ingredients:

Croissants – I use the store bought ones found in the bakery of our grocery store

1 can of shredded chicken (fresh is great too but canned is easier and faster!)

2-3 Tablespoons of Mayo depending on your taste – I used organic that doesn’t contain sugar.

1/4 cup of chopped celery

1/4 cup of grapes, sliced. (I prefer red but I had green on hand.)

1 teaspoon of dry ranch seasoning

small handful of cashews, chopped (optional)

Directions:

Using a serrated knife, slice croissant open, leaving one side in tact so the chicken salad doesn’t fall out when you eat it. Set aside. Combine all remaining ingredients in a small bowl then spoon into croissant. Easy, right? This is such a great quick and easy lunch that is pretty healthy even! These are also great for parties on mini croissants! Yum!!

 

Chicken Salad Sandwich

Enjoy!

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Thanksgiving Dinner Recipes

Thanksgiving is one of my favorite holidays. I mean, what’s not to love? Food, Family, Food, Fall, Food! Everything about it makes me happy. I always love a good excuse to celebrate life’s many blessings and that’s what Thanksgiving is all about, right? Well, we live over 2000 miles away from our families so I pretty much need step-by-step instructions on how to make our traditional Thanksgiving Dinner.

Everything you need for Thanksgiving Dinner - www.classyclutter.net

I’ve collected my favorite Thanksgiving Dinner Recipes to share with you!

Fail-proof Roast Turkey Recipe

Garlic Mashed Potatoes

Brown Sugar Glazed Carrots – This is my sister in law’s recipe and I make these all the time. This is my favorite way to prepare carrots!

Green Bean Casserole

Sweet Potato Casserole

Now, I’m not a huge fan of cranberry sauce but Cranberry Fluff, yes please!

The Perfect Dinner Rolls - These are my FAVE! I could eat like 10 of them in one sitting.

Thanksgiving is not complete without the perfect Pumpkin Pie!

Also, you better believe I’m decorating my Thanksgiving table in gold this year!

The amazing Gold Thanksgiving tablescape is from A Pumpkin and a Princess

Well, that’s it! Everything you need for Thanksgiving dinner!

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Pumpkin Pie Truffles

A creamy, soft pumpkin pie center wrapped up in white chocolate!
Hey guys, it’s Adell from Baked in Arizona! How is everyone?!  I hope you are all having a great October so far.  Fall is seriously the best. The weather, the food, the holidays! We also have a bunch of birthdays in my family we get to celebrate. Is it that way for you? I feel like October is a big month for birthdays.
So about this recipe. I love truffles! I even served peanut butter truffles at my wedding reception! So, I was so excited to try these pumpkin truffles. I have to admit, I’m not a huge pumpkin pie fan. I like pumpkin cheesecake, and almost anything pumpkin but plain pumpkin pie? Not my favorite. Add some white chocolate to the mix & you have a winner in my book! I hope you all love these truffles as much as we did.
The center is soft and creamy. Just like pumpkin pie.

 

Pumpkin Pie Truffles



Ingredients:

  • 18 golden oreo cookies (1/2 package)
  • 2 ounces cream cheese
  • 1/4 cup pure pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 2 Tablespoons + 1/2 cup powdered sugar, divided
  • 1/4 cup white chocolate chips
  • 12 ounces vanilla almond bark
  • crumbled gingersnap cookie, optional
Instructions:
  1. Put the oreos in a food processor and pulse until you have crumbs. Put the crumbs in a medium sized bowl & add the cream cheese, pumpkin puree, pumpkin pie spice & 2 tablespoons powdered sugar. Mix until combined.
  2. Melt the white chocolate chips in the microwave. Add them to the pumpkin mixture and stir till incorporated. Put the mixture in the fridge (or freezer to save time) to chill for 30 minutes to an hour.
  3. Put a 1/2 cup powdered sugar in a small bowl. Scoop desired size truffle from the pumpkin mix and drop into the bowl of powered sugar. Turn to coat. Roll into a ball and put on a parchment lined cookie sheet. (The powdered sugar helps them not stick to your hands too much but these truffles are a little messy to make into balls.)
  4. Once the truffles are all formed, chill them in the freezer or fridge until pretty firm.
  5. Melt the almond bark according to package directions. Dip the chilled truffles in the almond bark and set on the parchment paper. Sprinkle with the crumbled gingersnap and let set up in the fridge.
  6. Store the truffles in the refrigerator. Serve chilled.
  7. Makes around 15 truffles depending on the the exact size you end up forming. Recipe could easily be doubled.
  8. Recipe Source: inspired by this recipe & this recipe.
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No-bake Pumpkin Cheesecake Jack-o-lanterns

Decadent Pumpkin Cheesecake with a fun Halloween twist!

No bake Pumpkin Cheesecakes 1

First of all, pumpkin anything is usually amazing. I LOVE pumpkin and I LOVE cheesecake so this no-bake pumpkin cheesecake is a no brainer! These are so simple to make and your kids (and pretty much anyone with a pulse) will love them. Seriously. Let’s get started!

You will need:

  • 1 cup graham cracker crumbs
  • 4 Tbs. unsalted butter, melted
  • 1 (8-oz) block cream cheese, softened
  • 1 (8-oz) container of Cool Whip, thawed
  • 1/4 cup powdered sifted sugar
  • 1 cup pumpkin puree
  • 1 tsp. pumpkin pie spice
  • whipped cream (for topping)
  • clear party cups
  • Black Vinyl Faces**
  • Graham Cracker pieces (for stems)
  • Green Candies (for leaves – I used chewy Sprees)

**I made my faces using black vinyl and my Silhouette Cameo but you can get similar Jack-o-lantern faces here.

Instructions:

  • Stick Jack-o-lantern faces on your 4-6 party cups.
  • Mix melted butter and graham cracker crumbs and distribute evenly in clear party cups. Pack the crumbs down tightly at the bottom of the cup. This will be your crust. Place cups in freezer.
  • Combine remaining ingredients (cream cheese, cool whip, powdered sugar, pumpkin puree and pumpkin spice) in a mixing bowl until mixed thoroughly.
  • Remove cups from freezer and fill each cup to the top with your pumpkin cheesecake. Place in refrigerator for 2+ hours.
  • Before serving, add whip cream, graham cracker stem and green candies.

Makes 4-6 servings.

Jack-o-lantern No Bake Cheesecake

These are just too cute for Halloween or leave the faces off for Thanksgiving!

Try our other Pumpkin Recipes!

20+ Pumpkin Recipes

Chocolate Chip Pumpkin Bread

Frosted Pumpkin Cookies

Pumpkin Ice Cream

Pumpkin Pie Truffles

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11 Amazing Breakfast Recipes

I always have a hard time thinking of  something to make for breakfast. Especially on busy school days,  It’s all too easy to pour a bowl of cereal and head out the door. Well, we know breakfast is the most important meal of the day so I’ve rounded up some amazing breakfast recipes for you to try out! I’ve tried a bunch of these but the others I am dying to make!

Scrumptious French Toast and Buttermilk Syrup

The Ultimate Pancake with Buttermilk Syrup

Chocolate Chip Muffins with Chia Seeds

Slow Cooker Peach Oatmeal from Yummy Healthy Easy

Bran Muffins from Baked in AZ

Gluten Free Buttermilk Pancakes from Cooking Classy

Peanut Butter Oatmeal Chocolate Chip Cookie Pancakes from Creme de la Crumb

Healthy Granola Parfait from Yummy Healthy Easy

Blender Wheat Pancakes from Baked in AZ

Pumpkin Doughnut Muffins from Cooking Classy

Funfetti Pancakes from Yummy Healthy Easy

11 Amazing Breakfast Recipes

YUM, right!? Which one will you make first, I’m pretty excited to try the Slow Cooker Peach Oatmeal! Yummy!!!

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Halloween Swig Cookies

Halloween Swig Cookies

Let me introduce you to the magical, wonderful, amazing Swig Cookie! It is a sugar cookie, kind of like a shortbread, with the most delicious, creamy frosting on the planet. The girls from Lolly Jane gave me a Swig cookie at SNAP Conference last year and I’ve been hooked ever since. For those that don’t know, Swig is a little bake shop in St. George, Utah that sells baked goods and drinks, from what I hear. I have never been there but this place is famous. And for good reason. These cookies are too. die. for.  A dirty Dr. Pepper and a Swig Cookie are my happy place.

I got the recipe from Mandi from Vintage Revivals. She lives in St. George and apparently, this recipe is spot. on. Like perfection! Out of respect for Mandi, I am not going to repost the recipe here but you can find it on her blog HERE.

You probably have everything you need to make with a possible exception of Cream of Tartar (I didn’t have any) and you’ll need sour cream for the frosting. Don’t worry, it’s amazing. If you eat the frosting with a spoon, I won’t judge.

I made these Mandi’s way (the Swig way!) the first time I made them then I decided to give them a little Halloween twist by switching the red food coloring for red + yellow (to make orange, duh!) and added some super cute Halloween sprinkles. I’m psyched about them, my kids are obsessed with them and I need everyone I know to experience the greatness that is the Swig Cookie. You’ll thank me later, I’m sure of it. ;)

Halloween Swig Cookies - www.classyclutter.net

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Apple Crisp Parfait

Apple Crisp Parfait

When I was 18, I worked at JB’s Family Restaurant. If you’re not familiar with that, it’s kind of like Denny’s or Village Inn.  Whilst working there, I told one of my co-workers that I had never had apple pie. Yep, 18 years old and had never tried it.  After that, they convinced me to try an apple pie parfait from the restaurant. It was basically just layering classic apple pie with vanilla ice cream. You guys, it was so good!

Fast forward 10 years and Apple desserts are now some of my favorites. Especially my apple crisp recipe. I decided instead of doing apple crisp with a scoop of ice cream on top, I was going to recreate the apple pie parfait but with apple crisp! I LOVE the oats and brown sugar that apple crisp has, which I think apple pie lacks. Don’t get me wrong, I still love a good apple pie! ;)

Ingredients:

Vanilla ice cream

2 cans of apple pie filling

2 cubes butter (softened)
2 cups flour
2 cups brown sugar
1 cup oats

Open cans of pie filling and spread apples in the bottom of 8×8 or 9×9 baking dish. In a separate large mixing bowl, mix dry ingredients then add in the butter and work into a crumble. I use my hands or a large fork for this step. Spread topping crumble over top of the apples. Bake at 350* for 25-30 minutes until golden brown and bubbly! Remove from oven and allow to cool to room temperature.

Once it cools, layer vanilla ice cream and apple crisp in a glass or jar. Top with whipped cream and cinnamon and you’ve got yourself a perfect treat!

 

Apple Crisp Parfait 2

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Don’t forget to check out my Apple Crisp Recipe too!

Apple Crisp Recipe 2

Slow Cooker Soup Recipes

We’re right on the brink of Fall and while I’m SUPER excited for Fall festivities and all things pumpkin, I get a little nervous when Fall comes because it means another treacherous winter is on it’s way to New York. This is our last winter here in NY and we’re planning on moving to a much warmer climate but for now, I’m a little nervous. Okay, a lot nervous. Last winter really got to me and rumor has it, this one is going to be worse. Yep, I’m scared!!! This Arizona girl is not made for any type of wind chill. Snow I can handle but bitter wind (with 4 kids in tow!) is giving me anxiety! ha! Anyway, these delicious, slow cooker Fall soups will last you well into Winter and hopefully keep you warm!

Slow Cooker Vegetarian Taco Soup

Slow Cooker Chicken Parmesan Soup Recipe

Crock Pot Picante Chicken and Black Bean Soup

Crock Pot Buffalo Chicken Chili

Slow Cooker Chicken Tortilla Soup

Slow Cooker Beef Stew

Crock Pot Potato Soup

Crock Pot Tuscan Bean Soup

Slow Cooker Creamy Tortellini Soup

Slow Cooker Creamy Tomato Soup

Slow Cooker Soup Recipes

I’m going to add each and every one of these into our dinner rotation. In the Fall and Winter, I do soups at least once a week so these are going on the list! Hope these help you and your family warm up during the upcoming cold seasons!

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Love your slow cooker? Me too! Check out 101 Slow Cooker Recipes organized into categories for you! You’re welcome. ;)

Grilled Peaches with Cinnamon and Sugar

Grilled Peaches with Ice cream 3

I have always had a love for Peaches! Especially Utah Peaches. Lucky for me, there is a local fruit market called Orange Patch in Mesa, Az that carries the Utah peaches during peach season. Grilled Peaches with ice cream is one of my favorite desserts. I was sad this year because my grill was busted and I decided to change up one of my favorite/ classic desserts. I used a frying pan and made these AMAZING Cinnamon and Sugar caramelized peaches.

Here is what you need:

Yummy Peaches

1 Tablespoon Melted Butter

Cinnamon and Sugar Mixture

Frying Pan

Grilled Peaches with Ice cream 2

I mixed my cinnamon and sugar together and had it on a plate, then I cut the peach in half and took out the pit of the peach and dipped the inside of the peach into the melted butter then into the cinnamon and sugar mixture. My frying pan was on medium heat and I set the peach face down (the buttered and sugared side) and waited for about a minute or two until the sugar had a chance to caramelize. Serve warm with a scoop of ice cream. SOOOOO yummy and so easy!

You must try it! You will thank me later!

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Marshmallow Crunch Brownies

Hey there! Adell, from Baked in Arizona! I know everyone is going crazy over pumpkin and apple and fall and all, but I just have to share this brownie recipe with you! It is a delicious treat anytime of the year! Don’t get me wrong, I love fall baking but sometimes you just can’t deny that chocolate/brownie craving, especially when you are 35 weeks pregnant ;) At least that’s what I tell myself! haha! But pregnant or not, you are going to love these brownies!

A friend of mine had these brownies at a party and was telling me about them. So of course I had to try them out! You could make a homemade brownie on the bottom, but I took the easy way and used a mix. Plus you are adding 2 more layers so it cuts down on the work for you and I think it tastes just as good. I tried the version with marshmallow creme instead of the miniature marshmallows but I prefer the actual marshmallows. The top is my favorite! The butterscotch/chocolate/peanut butter crunch is what makes these brownies to die for!
These brownies need to be chilled in the fridge. The chocolate needs to set up before serving/cutting but I promise the wait is worth it.
Hurry and make these brownies! I promise you will be glad you did! And let us know what you think!
Marshmallow Crunch Brownies
Ingredients:
  • 1 box brownie mix (18.9 ounce) made according to package directions*
  • 3 cups miniature marshmallows
  • 2 cups crisp rice cereal
  • 3/4 cup milk chocolate chips
  • 3/4 cup butterscotch chips
  • 1/4 cup peanut butter
Instructions:
  1. Grease an 11×7 inch pan. Make brownies according to package directions. Bake for 28-31 minutes. During the last 2 minutes of the brownies cooking time, remove from the oven and sprinkle the marshmallows over the top. Return to the oven and cook for 2 more minutes. (I baked for 29 min. then added the marshmallows for the last 2 min.)
  2. While the brownies are cooling, melt the chocolate chips in the microwave or over the stove top according to the package directions. (I just microwave and stop to stir every 20 seconds until melted.) Once melted, stir in the peanut butter and rice cereal. Let it cool slightly then gently spoon and spread over the cooled marshmallow layer.
  3. Let the brownies set up in the fridge. Once the chocolate is firm, cut & enjoy! These are best served cold. Store covered in the refrigerator.
  4. Notes: *I used the triple chunk brownie box mix. It’s my favorite because it has chunks of chocolate in it, of course :) Also, you can make these with a 8×8 or 9×9 dish, they will just be a bit thicker and you will need to cook a little longer (just follow the box recommendation, adding the mallows for the last 2 minutes.)
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Thanks for having me!Holy cow, Adell! These look incredible!!! Thanks for sharing them with us! I can’t wait to try them!!!

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