By DiAnn Mills @DiAnnMills
Trying new recipes doesn’t need a special season of the year but swinging into spring with light and fun dishes makes sense to me.
The following are a few favorites that will tickle your tastebuds.
Crispy Jicama Apple Salad
Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4
I tried this for the first time and was blown away by the crunchy flavor. When I prepare the salad again, I’ll add a few roasted walnuts.
Ingredients:
3 cups jicama sliced into matchstick size
1 apple julienned
½ cup cilantro roughly chopped
1-2 tablespoons lime juice
1 tablespoon olive oil
salt to taste
Directions:
Prep jicama: Cut jicama and apple into matchstick-size pieces, set aside in a medium bowl
Roughly chop cilantro and add to the jicama/apple mixture
Serve: Add lime juice, olive oil, and salt to the bowl, combine and enjoy!
Source: https://thecrookedcarrot.com/jicama-apple-salad/
Poppy Seed Chicken
Prep Time: 10 mins | Cook Time: 40 mins | Servings: 6 servings
Just plain fun and yum!
Ingredients:
3 cups of chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup, undiluted
1 (16-oz.) container of sour cream
3 teaspoons of poppy seeds
31 round buttery crackers, crushed
¼ cup butter, melted
Directions:
Combine the first 4 ingredients. Spoon mixture into lightly greased 11- x 7-inch baking dish.
Stir together cracker crumbs and melted butter; sprinkle evenly over casserole.
Bake at 350° for 35 to 40 minutes or until hot and bubbly.
Source: https://www.myrecipes.com/recipe/poppy-seed-chicken-0
Chocolate Peanut Butter Pie
Prep Time: 15 min | Cook Time: 10 min | Servings: Yield: 8 servings | Difficulty: Easy
This is incredibly delicious!
Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
Filling:
1 cup creamy peanut butter
One 8-ounce package of softened cream cheese
1 1/4 cups powdered sugar
One 8-ounce package of whipped topping, such as Cool Whip, thawed
Directions:
For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they’re fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
*I’ve also used a graham cracker crust and topped it with chocolate shavings.
Source: https://www.foodnetwork.com/recipes/ree-drummond/chocolate-peanut-butter-pie-recipe-2125370
Your turn! Do you have a favorite spring recipe?
