We were so thrilled that Melissa was invited to do a cooking demo at the Junior League of Huntsville’s 4th annual Spring Market this year. Since some fans of the show couldn’t make it to the Spring Market today, Melissa wanted to make sure and share the recipes from her cooking demo on here too! She prepared a “Trio of Salads,” including Cornbread Salad, Chicken Salad and Italian Pasta Salad. For dessert, she prepared her Punch Bowl Cake. Make sure to visit the Woodland Homes web site and become a fan of Dream Home Cooking on Facebook for more recipes from Melissa!
Special thanks to The Junior League of Huntsville for inviting Melissa to take part in today’s event. “The Junior League of Huntsville is an organization of women committed to promoting volunteerism, developing the potential of women, and improving communities through the effective action and leadership of trained volunteers. Our purpose is exclusively educational and charitable.” Visit their web site to learn more about this wonderful organization.
Chicken Salad
- 4 chicken breasts, cooked and chopped
- 1 (3-ounce) package cream cheese, softened
- 1 cup mayo
- 1 (8-ounce) carton sour cream
- 1 tablespoon yellow mustard
- 2 teaspoons sugar
- 1 teaspoon each of salt, pepper, garlic powder, onion powder
- 1 tablespoon Worcestershire sauce
- ½ cup green or red grapes, sliced
- ½ cup chopped pecans
Mix cream cheese, mayo and sour cream together until blended well. Add remaining ingredients, adding the chicken last. Stir well and refrigerate at least 2 or 3 hours. You may add additional seasonings to taste.
Cornbread Salad
- 1 box Jiffy cornbread, cooked according to directions and cooled
- 8 slices bacon cooked crisp and crumble
- 1 small onion, chopped
- 2 boiled eggs, chopped
- 1 green and 1 red bell pepper, chopped
- ½ cup green onions, chopped
- 1 cup frozen green peas, thawed
- 1 cup frozen corn, thawed
- ¾ cup mayo
- 2 teaspoons sugar
In a large bowl or trifle dish, gently mix all ingredients together, adding the cornbread last. Stir well and refrigerate at least 6 to 8 hours before serving.
Italian Pasta Salad
- 1 (16-ounce) box tri-colored rotini pasta, cooked and drained
- ½ bottle of Kraft Tuscan House Italian Dressing
- 1 cup fresh mozzarella, cubed
- 1 cup salami, rough chopped
- Shredded parmesan cheese
Mix together and refrigerate at least 1 hour before serving.
Punch Bowl Dessert
- 1 large Sara Lee pound cake (you can find this in the freezer section)
- 1 large container cool whip
- 2 large boxes vanilla instant pudding
- 6 cups whole milk
- 1 cup strawberries, washed and sliced
- 1 cup blackberries, washed
- 1 cup blueberries, washed
- 1 can cherry pie filling
Cut pound cake into cubes and set aside. Make pudding according to directions on the box. Now place a layer of pound cake cubes on the bottom of large glass bowl or a punch bowl. Pour half of the pudding over that; Add half of all the fruits, half a can of pie filling and then spread a layer of cool whip over that. Repeat the same thing one more time and finish with cool whip.
