Weekly Tip: Perfect Pudding

The skin that forms on the top of pudding can put a big damper on the finished product. To avoid this problem, place a piece of plastic wrap directly on top of the pudding before you chill it. Once chilled, the plastic will peel right off of the top and you'll have nice, creamy pudding left behind!

This also works very well for pudding pies!

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Weekly Tip: Pickle Chip Tip

We are huge pickle lovers in this house. We especially love dill pickle chips on our hamburgers, but they aren't exactly easy for kids to get out of a jar. My boys would stab and stab in that jar with a fork just to have the pickles slide off as they tried to lift them out.

My solutuion? Use a slotted serving spoon! It drains the juice as you lift them out and you get more pickle chips than with a fork!

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Weekly Tip: Creamier Salads

To make your salads creamier- such as chicken salad, potato salad, macaroni salad and more- add milk to them rather than more dressing or mayo. This will give you a smoother and more moist salad without making it gloopy (if that's even a word) or too heavy. :o)

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Chicken Salad from Leftovers

I love to make Chicken Salad from leftover barbecued chicken. The flavor from the grilling and B-B-Q Sauce can't be beat! Here's how I make mine:

Chicken Salad

3-4 pieces leftover b-b-q Chicken

1 stalk Celery, minced

2 T. minced Onion

Salt and Pepper to taste

Salad dressing or Mayo

Remove chicken from bones if necessary. Chop chicken to desired size (I prefer a small chop). Mix in celery, onion and salad dressing to your liking. Season with salt and pepper. Store in refrigerator. Serve on rolls, bread, tortillas, flat bread or on a bed of lettuce.

TIPS:

~ I like to make this at least a couple of hours before serving to let the flavors come together a little bit. Refrigerate overnight for the best results.