Chicken Salad Wrap

Chicken Salad Wrap
By Julia Mestas of ChicBlvd.com

2 cups cooked chicken breast, very finely chopped
½ cup mayonnaise
½ cup dried cranberries
¼ cup silvered almonds, toasted
1/2 tsp salt
1/2 tsp black pepper
1 tsp parsley, finely chopped
2 tbsp chives, chopped
½ cup celery, diced
½ cup apple, diced
4-6 large whole wheat tortillas


Mix all the ingredients in a bowl. Add more mayo, salt and pepper to taste.
Put ½-1 cup of the mixture in a tortilla and wrap like a burrito. Do this with all of the tortillas.

Serve with a side of fresh fruit. Makes a perfect lunch!

Shrimp Quesadillas with Tropical Salsa

Shrimp Quesadillas with Tropical Salsa
By Julia Mestas of ChicBlvd.com

6 large Whole Wheat or Multi-Grain Flour Tortillas
1 ½ cups low fat shredded Jack and Cheddar Mix
1 green bell pepper, chopped
1 red bell pepper, finely diced, divided
1 ½ cups cooked shrimp, tail removed, chopped
1 medium onion (white or red), chopped and divided
1 14 oz can tropical fruit mix
2 tbsp chopped cilantro

Preheat the oven to 350 degrees.

Quesadilla
In a bowl, combine the cheese, shrimp, green bell pepper, ¾ of the red bell pepper, and ¾ of the chopped onion. Lay tin foil on the cookie sheet (makes for easy clean up!) Coat the foil with non-stick spray. Lay the tortillas on the foil. Spread about ½ cup of cheese/shrimp mixture on a half of each tortilla. Close the tortilla. Bake for about 10 minutes, or until the cheese is melted and the tortilla is golden.
Cut into quarters. Serve with tropical salsa and low fat sour cream.

Salsa
Drain 1 can of tropical fruit. Chop the fruit into smaller pieces.
In a small bowl, combine the chopped fruit, remaining finely chopped onion, remaining red bell pepper, and cilantro. Serve along side the quesadilla.

Serve 6
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The Easiest Cookies Ever

The Easiest Cookies Ever
By Julia Mestas of ChicBlvd.com

1 tube Nestle Tollhouse refrigerated cookie dough
24 mini Reese’s peanut butter cups

Preheat the oven to 375 degrees.

Use a mini muffin pan made for 24 muffins. Fill each muffin cup about ¾ of the way full with cookie dough. It is about 1 tbsp. Now, you don’t have to pack the dough in. Just drop a clump in there. As the dough cooks it will rise and fill the cup.

Bake for 10-12 minutes or until golden brown.

While the cookies are baking, unwrap all the Reese’s. When the cookies are done, immediately place a Reese’s in the center of each cookie. Press them down so the top of the Reese’s is almost level with the top of the cookie.

Allow to cool in the tin until the Reese’s are completely cool and the chocolate is hard again. Use a butter knife and pop each cookie out of the muffin tin.

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Banana Chocolate Chip Cake

Banana Chocolate Chip Cake
By Julia Mestas of ChicBlvd.com

1 box Pillsbury yellow cake mix
1 box Pillsbury chocolate cake mix
6 eggs
2/3 cup oil, divided
2 ¼ cup water, divided
2 bananas
1 tsp banana extract
1 ½ cups chocolate chips, divided
1 cup powdered sugar
2 tbsp coco powder
1 tbsp milk


Preheat oven to 375 degrees.
Grease a bundt pan.
Mix the chocolate cake mix, 3 eggs, 1 ¼ cup water, and 1/3 cup oil. Mix for about 2 minutes, or until there are no clumps in the batter. Stir in the chocolate chips. Pour into the greased pan.

Mix the yellow cake mix, 3 eggs, 1 cup water, 1/3 cup oil, 1 mashed banana, and banana extract. Mix for about 2 minutes or until the lumps are gone. Stir in 1 cup chocolate chips. Pour this mixture over the chocolate mixture.

Bake for 45-55 minutes, or until a toothpick comes out clean.
Cool the cake on a wire rack.

Mix the powdered sugar, coco powder and milk in a small bowl. You may need to add more milk for the desires consistency. Pour the frosting over the cooled cake. Pour it so that it drips over the side.

Slice the second banana. Put the slices on top of the frosting on the cake. Serve immediately so that the bananas don’t brown.

*You can make the cake in advance and refrigerate it and add the bananas when ready to serve.

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German Chocolate Cookies

German Chocolate Cookies
By Julia Mestas of ChicBlvd.com

1 Box Pillsbury Devil’s Food Cake Mix
2 eggs
¾ cup butter, melted
1 cup shredded coconut
¾ cup finely chopped pecans
1 tsp vanilla extract
1 ¼ cup instant oatmeal

Preheat oven to 350 degrees.
Mix cake mix, 2 eggs, vanilla, ½ cup coconut, butter, and oatmeal in a large bowl.
Mix pecans and ½ cup coconut in a small bowl.
Drop rounded tbsps of cookie dough into the nut mixture. Coat the ball and put onto a cookie sheet. Slightly flatten the each cookie with a fork, or your hand.

Bake the cookies for 12-15 minutes, or until they are fairly firm and the coconut is toasted, but not burnt.

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Chocolate Cookie Ice Cream Sandwich

Chocolate Cookie Ice Cream Sandwich
By Julia Mestas of ChicBlvd.com

1 box Pillsbury Devil’s Food cake mix
1 cup chocolate chips
¾ cup butter, melted
2 eggs
Half gallon any ice cream flavor (vanilla, coffee and chocolate are my favorites!)

Preheat the oven to 350 degrees
Mix the cake mix, butter, eggs, and chocolate chips in a mixing bowl.
Drop by rounded tablespoons on an ungreased cookie sheet. Use a fork or your hand to slightly flatten the cookie. Bake for about 12-15 minutes, or until cookies are slightly firm.
Cool on a wire wrack.

Put a scoop of your favorite ice cream in on one cookie, and top with another cookie. These are great for kids and adults!!!

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Chocolate Chocolate Mint Cookies

Chocolate Chocolate Mint Cookies
By Julia Mestas of ChicBlvd.com

1/2 pound unsalted butter at room temperature 1 cup light brown sugar, packed 1 cup granulated sugar 2 teaspoons pure vanilla extract
1 teaspoon mint extract (optional, to replace the vanilla extract)2 extra-large eggs at room temperature 2/3 cup good unsweetened cocoa 2 cups flour 1 teaspoon baking soda 1 teaspoon kosher salt ½ pound white chocolate, coarsely chopped
1 pound semi-sweet chocolate, coarsely chopped

Preheat the oven to 350 degrees F.
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla and mint, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white/semi-sweet chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Makes about 72 small cookies

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