Mandarin Sugar

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Chicken Pasta Salad

-6 oz. Bow Tie pasta Pasta Salad Dressing:

-3 cups cooked chicken, diced -1/4 cup sour cream

-1 cup red grapes, heaping -1/4 cup mayonnaise

-1/2 cup celery, sliced -1/4 tsp. all-purpose seasoning

-1 apple, diced -1/8 tsp. onion powder

-1/3 cup chopped pecans -salt & pepper, to taste

Cook pasta in salted boiling water for 10 minutes. Drain and rinse with cold water for several minutes, until pasta is cool. Spread out on paper towels and blot to absorb water. Combine pasta, chicken, grapes, celery and apple in a large bowl. Whisk together remaining ingredients for the dressing, then pour on top of salad and stir to combine. Serve chilled, topped with additional grapes & chopped pecans. https://butterwithasideofbread.com/chicken-pasta-salad/ Orange Creamsicle Cheesecake

-1 9” graham cracker crust

-1/4 cup hot water

-1 envelope unflavored gelatin

-1 (8 oz.) block of cream cheese, softened

-1/2 cup sugar

-1 tsp. vanilla

-1/3 cup orange juice

-8 oz. whipped topping

-22 oz. mandarin oranges (two 11-oz. cans, drained well) Combine the hot water and the gelatin and whisk until well combined. Set aside. In a separate bowl, whisk together cream cheese, sugar and vanilla until smooth and creamy. Set aside. Add orange juice to the gelatin mixture and whisk to combine. In a large bowl, combine the orange juice/gelatin mixture with the cream cheese mixture and whisk until smooth. Add in the Cool Whip and 1 can of the mandarin oranges. Mix using a rubber scraper until everything is combined. Pour mixture into the graham cracker crust. Refrigerate for about 4 hours, until solid. (If you want to speed up this process, feel free to put it in the freezer. Just defrost it prior to serving.) Garnish with remaining mandarin oranges.

https://butterwithasideofbread.com/orange-creamsicle-cheesecake/

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