Cheap Things to do on the Weekend

Friday, June 19, 2026

Mango Shortcake, Spicy Cashew Chicken, Taco Stacks & Lacecap Hydrangea Cookies Recipes

Whether you're preparing a weekend family meal or hosting friends, these four recipes offer something for every course. From a fruity dessert and a savory chicken entrée to a fun taco-inspired dinner and beautiful floral-themed cookies, each recipe is packed with flavor and easy enough for home cooks to master.

## Mango Shortcake

This tropical twist on traditional strawberry shortcake features juicy ripe mangoes, fluffy whipped cream, and buttery homemade shortcakes. It's a refreshing dessert that's perfect for warm weather.

### Ingredients

**For the shortcakes:**

* 2 cups all-purpose flour

* 2 tablespoons sugar

* 1 tablespoon baking powder

* ½ teaspoon salt

* ½ cup cold unsalted butter, cubed

* ⅔ cup heavy cream

* 1 teaspoon vanilla extract

* 1 egg, beaten (for brushing)

**For the filling:**

* 3 ripe mangoes, peeled and diced

* 2 tablespoons honey

* 1 teaspoon lime zest

**For the whipped cream:**

* 1½ cups heavy whipping cream

* 3 tablespoons powdered sugar

* 1 teaspoon vanilla extract

### Instructions

Preheat the oven to 400°F (200°C). Combine the flour, sugar, baking powder, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cream and vanilla until a soft dough forms.

Pat the dough into a 1-inch thick circle and cut into six rounds. Place on a lined baking sheet, brush with beaten egg, and bake for 15–18 minutes until golden brown. Cool completely.

Mix the diced mangoes with honey and lime zest. Whip the cream with powdered sugar and vanilla until stiff peaks form.

Split each shortcake in half. Add whipped cream, spoon over the mango mixture, then top with more whipped cream and the remaining biscuit half. Garnish with extra mango cubes and fresh mint.

## Spicy Cashew Chicken

Tender chicken, crunchy cashews, colorful vegetables, and a spicy homemade sauce make this quick stir-fry an excellent weeknight dinner.

### Ingredients

* 1½ pounds boneless chicken breast, cubed

* 2 tablespoons vegetable oil

* 1 red bell pepper, sliced

* 1 green bell pepper, sliced

* 1 small onion, sliced

* 3 garlic cloves, minced

* 1 tablespoon grated fresh ginger

* 1 cup roasted unsalted cashews

* 2 green onions, sliced

**Sauce:**

* ¼ cup soy sauce

* 2 tablespoons hoisin sauce

* 1 tablespoon rice vinegar

* 2 tablespoons honey

* 1 tablespoon sriracha

* 1 teaspoon sesame oil

* 1 tablespoon cornstarch

* ¼ cup chicken broth

### Instructions

Whisk all sauce ingredients together until smooth.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken until browned and fully cooked, about 6–8 minutes. Remove from the pan.

Add onions, peppers, garlic, and ginger. Stir-fry for 4 minutes until slightly tender but still crisp.

Return the chicken to the skillet. Pour in the sauce and cook for 2–3 minutes until thickened. Stir in the cashews and green onions.

Serve immediately over steamed jasmine rice or fried rice. Garnish with sesame seeds and extra green onions for additional flavor.

## Taco Stacks

Taco Stacks are a fun alternative to traditional tacos, layering crispy tortillas with seasoned beef, beans, cheese, and fresh toppings into satisfying individual servings.

### Ingredients

* 1 pound lean ground beef

* 1 packet taco seasoning

* ½ cup water

* 6 small flour tortillas

* 1 cup refried beans

* 2 cups shredded Mexican cheese blend

* 1 cup shredded lettuce

* 2 tomatoes, diced

* ½ cup sour cream

* ¼ cup sliced black olives

* ¼ cup chopped cilantro

* Salsa for serving

### Instructions

Brown the ground beef in a skillet over medium heat. Drain excess fat. Stir in taco seasoning and water, then simmer for 5 minutes.

Warm the refried beans until spreadable.

Lightly toast the tortillas in a dry skillet until slightly crisp.

To assemble each stack, place one tortilla on a baking sheet. Spread with refried beans, top with seasoned beef and cheese. Add another tortilla and repeat the layers.

Bake at 375°F (190°C) for about 10 minutes until the cheese melts.

Top with shredded lettuce, tomatoes, sour cream, olives, cilantro, and salsa before serving. Slice into wedges for easier eating.

These stacks pair wonderfully with Mexican rice, guacamole, or corn salad.

## Lacecap Hydrangea Cookies

Inspired by the delicate blooms of lacecap hydrangeas, these elegant sugar cookies are decorated with pastel royal icing to resemble clusters of tiny flowers. They make lovely treats for spring gatherings, weddings, birthdays, or afternoon tea.

### Ingredients

**Cookie Dough**

* 2½ cups all-purpose flour

* 1 teaspoon baking powder

* ¼ teaspoon salt

* ¾ cup unsalted butter, softened

* 1 cup granulated sugar

* 1 egg

* 1 teaspoon vanilla extract

* ½ teaspoon almond extract

**Royal Icing**

* 3 cups powdered sugar

* 2 tablespoons meringue powder

* 5 tablespoons warm water

* Gel food coloring in lavender, pale blue, soft pink, green, and white

### Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Whisk together the flour, baking powder, and salt.

Cream the butter and sugar until light and fluffy. Beat in the egg, vanilla, and almond extract. Gradually mix in the dry ingredients until a smooth dough forms.

Roll the dough to about ¼-inch thickness and cut into round or flower-shaped cookies. Bake for 8–10 minutes, just until the edges begin to turn lightly golden. Allow to cool completely.

Prepare the royal icing by beating together the powdered sugar, meringue powder, and warm water until stiff peaks form. Divide the icing into bowls and tint with pastel colors.

Pipe a thin white outline around each cookie, then flood the center with white icing. Allow it to dry. Using small star tips, pipe clusters of tiny lavender, blue, pink, and white blossoms around the edges to imitate lacecap hydrangea petals. Add tiny green leaves between flower clusters using green icing.

Let the cookies dry completely for several hours before stacking or packaging.

These four recipes complement one another surprisingly well. Begin the meal with flavorful Taco Stacks or Spicy Cashew Chicken for a hearty main course. Finish with a refreshing Mango Shortcake and beautifully decorated Lacecap Hydrangea Cookies served alongside tea or coffee.

The Mango Shortcake offers bright tropical sweetness, while the Spicy Cashew Chicken delivers bold savory flavors with satisfying crunch. Taco Stacks bring a festive, customizable dinner option that's perfect for family meals, and the artistic Lacecap Hydrangea Cookies provide an elegant finale that is as beautiful as it is delicious.

Thursday, June 11, 2026

Lemon Marble Cake and Fresh Fruit Honey BBQ Chicken Recipes

Whether you are planning a family gathering, weekend dinner, or special celebration, pairing a delightful dessert with a flavorful main course can create a memorable meal. Lemon Marble Cake offers a bright citrus flavor swirled through a tender vanilla cake, while Fresh Fruit Honey BBQ Chicken combines sweet fruit flavors with smoky barbecue goodness. Together, these recipes provide a wonderful balance of sweet and savory tastes.

## Lemon Marble Cake

This moist and flavorful cake combines rich vanilla batter with vibrant lemon batter, creating beautiful marble patterns and a refreshing citrus taste.

### Ingredients

#### For the Cake

* 2½ cups all-purpose flour

* 2 teaspoons baking powder

* ½ teaspoon salt

* 1 cup unsalted butter, softened

* 1¾ cups granulated sugar

* 4 large eggs

* 1 teaspoon vanilla extract

* 1 cup milk

* Zest of 2 lemons

* ¼ cup fresh lemon juice

* Yellow food coloring (optional)

#### For the Lemon Glaze

* 1½ cups powdered sugar

* 3 tablespoons fresh lemon juice

* 1 teaspoon lemon zest

### Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9x13-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3 to 4 minutes.

4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients alternately with the milk, beginning and ending with the flour mixture.

6. Divide the batter equally between two bowls. Leave one bowl plain vanilla.

7. Into the second bowl, stir the lemon zest, lemon juice, and a few drops of yellow food coloring if desired.

8. Spoon alternating dollops of vanilla and lemon batter into the prepared pan. Use a knife to gently swirl the batters together, creating a marbled pattern.

9. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.

10. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.

### Lemon Glaze

1. Whisk together powdered sugar, lemon juice, and lemon zest until smooth.

2. Drizzle the glaze over the completely cooled cake.

3. Let the glaze set for about 15 minutes before slicing.

### Serving Suggestions

Serve Lemon Marble Cake with fresh berries, whipped cream, or a scoop of vanilla ice cream. It pairs wonderfully with tea, coffee, or fresh lemonade.

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# Fresh Fruit Honey BBQ Chicken

This colorful chicken dish combines barbecue sauce, honey, and fresh fruit to create a sweet, tangy, and savory meal that's perfect for summer cookouts or family dinners.

### Ingredients

#### For the Chicken

* 2 pounds boneless chicken thighs or breasts

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* 1 teaspoon paprika

* ½ teaspoon black pepper

* 1 teaspoon salt

* 1 tablespoon olive oil

#### For the Fruit Honey BBQ Sauce

* 1 cup barbecue sauce

* ¼ cup honey

* ½ cup crushed pineapple with juice

* 1 ripe peach, finely diced

* 1 mango, diced

* 2 tablespoons lime juice

* 1 tablespoon apple cider vinegar

* 1 teaspoon minced garlic

#### Garnish

* Fresh parsley or cilantro

* Lime wedges

### Instructions

1. Pat the chicken dry with paper towels.

2. Combine garlic powder, onion powder, paprika, salt, and black pepper in a small bowl.

3. Rub the seasoning mixture over both sides of the chicken.

4. Heat olive oil in a large skillet or grill pan over medium-high heat.

5. Cook the chicken for about 5 minutes per side until lightly browned.

### Prepare the Sauce

1. In a saucepan, combine barbecue sauce, honey, pineapple, peach, mango, lime juice, apple cider vinegar, and garlic.

2. Simmer over medium heat for 10 minutes, stirring occasionally.

3. As the fruit softens, lightly mash some of the pieces to create a chunky sauce.

### Finish the Chicken

1. Transfer the browned chicken to a baking dish.

2. Pour the fruit honey BBQ sauce over the chicken, coating each piece thoroughly.

3. Bake at 375°F (190°C) for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

4. Spoon additional sauce over the chicken halfway through baking.

5. Remove from the oven and allow the chicken to rest for 5 minutes.

### Serving Suggestions

Serve Fresh Fruit Honey BBQ Chicken with coconut rice, roasted sweet potatoes, grilled vegetables, or a fresh garden salad. The tropical fruit flavors complement the smoky barbecue sauce beautifully, making this dish ideal for warm-weather meals.

Lemon Marble Cake and Fresh Fruit Honey BBQ Chicken create a delicious combination of bright citrus flavors and sweet barbecue richness. The cake delivers a moist, tender crumb with refreshing lemon swirls, while the chicken offers juicy texture enhanced by a vibrant fruit-infused honey BBQ sauce. These recipes are simple enough for a family meal yet impressive enough for entertaining guests, making them excellent additions to your recipe collection.

Cheap Things to do on the Weekend

Friday, June 19, 2026

Mango Shortcake, Spicy Cashew Chicken, Taco Stacks & Lacecap Hydrangea Cookies Recipes

Thursday, June 11, 2026

Lemon Marble Cake and Fresh Fruit Honey BBQ Chicken Recipes

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