Nicole McLaughlin

1 week ago | allrecipes.com | Nicole McLaughlin |Nicole McLaughlin

Your PrivacyWe process your data to deliver content or advertisements and measure the delivery of such content or advertisements to extract insights about our website. We share this information with our partners on the basis of consent and legitimate interest. You may exercise your right to consent or object to a legitimate interest, based on a specific purpose below or at a partner level in the link under each purpose.

1 week ago | allrecipes.com | Nicole McLaughlin

Cook Mode(Keep screen awake) 1 can strawberry pie filling1 cup sliced fresh strawberries8 ounces cream cheese, softened1 teaspoon vanilla extract1 (15.25 ounce) box vanilla cake mix10 tablespoons butter, melted Preheat the oven to 350 degrees F (180 degrees C). Pour pie filling into a 9x13-inch baking dish. Gently fold in fresh strawberries. Beat cream cheese, egg, sugar, and vanilla together in a bowl with an electric mixer until well combined and smooth. Spoon mixture over strawberries.

3 weeks ago | allrecipes.com | Nicole McLaughlin |Nicole McLaughlin

Cook Mode(Keep screen awake) 1 1/2 tablespoons white vinegar1/2 cup barbecue sauce, such as Kraft® Hickory Smoke Barbecue Sauce3 tablespoons prepared mustard Stir mayonnaise, dry mustard, sugar, and white vinegar together in a small bowl. Add 1 cup mayonnaise mixture to a small bowl and reserve remaining mayonnaise mixture for another use (it’s the perfect coleslaw dressing). Stir barbecue sauce and mustard into mayonnaise mixture and refrigerate until ready to serve.

3 weeks ago | allrecipes.com | Nicole McLaughlin

Dill Pickle Chicken SaladThis dill pickle chicken salad is a savory chicken salad to enjoy in a sandwich, on a bed of greens, or with crackers.

1 month ago | allrecipes.com | Nicole McLaughlin

Cook Mode(Keep screen awake) 1 tablespoon plus 1/2 teaspoon kosher salt, divided2 stalks celery, finely chopped5 green onions, thinly sliced, divided1 cup matchstick carrots, roughly chopped1/2 cup chopped dill pickles2 tablespoons white vinegar1 1/2 teaspoons yellow mustard1/2 teaspoon freshly ground black pepper Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Carefully add eggs and return to a boil. Cook until pasta is tender with a bite, about 9 minutes. Drain.