Taco Salad & “Unfried” Ice Cream Recipes
We’ve had several requests for recipes from the Relief Society Birthday Party, so here they are, in no particular order:
Honey Garlic Shredded Chicken
(Adapted from Clean, Simple Eats-Fall)
Place 4-5 chicken breasts in a crockpot, sprinkle with 1/2 package of onion soup mix, and cook on low heat for 4-6 hours, or until chicken shreds easily.
Super-quick pressure-cooker alternative: Place chicken in an electric pressure cooker (Instant Pot) with 1/2 package of onion soup sprinkled on top and 1/2 cup water added to the pot. Pressure cook on high for 12 minutes using the manual setting. Allow steam to vent, then shred by placing chicken breasts into a bowl and beating them with an electric mixer until meat is shredded.
To season the meat, mix into the shredded chicken:
1/4 cup honey
1 package taco seasoning
2 Tablespoons coconut oil
1/2 teaspoon sea salt
Serve warm.
Un-fried Fried Ice Cream
(Adapted from Southern Plate at https://www.southernplate.com/un-fried-fried-ice cream)
Ingredients
Vanilla ice cream
3 Cups Honey and Oats-style Breakfast Cereal
3 Tablespoons butter
3 Tablespoons sugar
1 Tablespoon cinnamon
Instructions
Scoop frozen ice cream into balls and place on waxed paper-lined baking sheet. Place the baking sheet in the freezer for at least one hour to allow ice cream balls to harden.
Meanwhile, crush cereal in a zip-top bag (gallon-sized). Melt 3 Tablespoons butter in the microwave, then add in sugar and cinnamon and mix well. Pour cinnamon-sugar mixture into the zip-top bag along with cereal. Seal top securely, then mix by shaking and kneading the bag until all of the ingredients are well-combined. Pour cereal onto a lined baking sheet and bake at 350 for about five minutes or until lightly browned and toasted. Watch closely so cereal doesn’t burn.
Remove cereal mixture from oven and cool completely.
When ready to serve, you can either roll each ice cream ball in the cereal mixture, or to keep things simple, just sprinkle 1-2 Tablespoons over the top of your hardened ice cream ball. Drizzle each serving with warm chocolate or caramel sauce (see recipes below), some whipped cream, and a maraschino cherry.
Easy Chocolate Sauce
(courtesy TableForFifty.com)
- ¼ cup corn syrup
- 6 oz. semisweet chocolate chips
- ¾ cup heavy cream
- Combine corn syrup and chocolate chips in a small saucepan and heat on medium-low until melted. Stir occasionally to prevent burning.
- Continue stirring until smooth (4-5 min.)
- Whisk in heavy cream until smooth and well-blended.
- This sauce can be served warm or cool.
- To store, transfer to an air-tight container and refrigerate. Stores for up to 3 weeks.
Easy Caramel Sauce
(courtesy TableForFifty.com)
- 1½ cups granulated sugar
- 1½ cups butter
- 1½ cups brown sugar
- 1 can (4 oz.) sweetened condensed milk
- 1½ cups light corn syrup
- Combine sugars, butter, sweetened condensed milk, and light corn syrup in a heavy pan. Bring to a boil, stirring constantly.
- Cook until mixture thickens to a sauce consistency. The sauce can be thinned with milk or cream if it gets too thick. Drizzle over ice cream, crepes and other favorite desserts.
Laura’s Guacamole
Please click here to access the recipe we used for guacamole. (Scroll clear to the bottom of the page)
Cilantro-Lime Dressing
Please click here to access a great recipe for Creamy Cilantro Lime Dressing from familyfoodonthetable.com