1/2 cup sweetened condensed milk
1 1/2 cups cold water
1 package (1oz) vanilla pudding mix
1 8 oz carton fat free whip topping
1 prepared angel food cake (9oz round)
4 cups fresh fruit of choice (strawberries, blueberries, peaches, or all)
In a bowl whisk the milk and water. Whisk in pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whip topping. Cut cake into 1/2 inch cubes.
Spoon a third of pudding mix into 4 quart trifle bowl. Top with 1/2 of the cake cubes and sliced strawberries or fruit of choice. Repeat layers and top remaining pudding mixture.
If desired...Garnish with fresh fruit on top and a sprig of mint.
This is one of my favorite desserts of the spring and summer. The fresh fruits are so good mixed with the cake and pudding and it tastes so light. It is also a very pretty dessert. Can be made overnight but is probably best served within 2 days of making.
Friday, March 28, 2008
Sunday, March 16, 2008
Easy Chicken & Broccoli Alfredo
1/2 of a 16 oz. pkg. linguine
1 cup fresh of frozen broccoli flowerets
2 tbsp butter
1 lb. skinless chicken breast, cut into 1 1/2" pieces
1 can (10 3/4 oz.) Cream of Mushroom soup (regular or less sodium)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground pepper
1. Prepare linguine according to package directions in 3-qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli well in colander.
2. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.
*note* If desired...substitute grilled chicken or shrimp.
This is just another one of those CambellsKitchen.com recipes....
1 cup fresh of frozen broccoli flowerets
2 tbsp butter
1 lb. skinless chicken breast, cut into 1 1/2" pieces
1 can (10 3/4 oz.) Cream of Mushroom soup (regular or less sodium)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground pepper
1. Prepare linguine according to package directions in 3-qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli well in colander.
2. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.
*note* If desired...substitute grilled chicken or shrimp.
This is just another one of those CambellsKitchen.com recipes....
Thursday, March 13, 2008
Honey-Pecan Chicken Thighs
1/2 tsp. salt
1/2 tsp. ground red pepper
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
3/4 cups Dijon mustard/divided
2 garlic cloves, minced
1/2 tsp. curry powder
1 cup pecans/finely chopped
8 chicken thighs/skinned and boned
Combine salt, pepper, red pepper,and dried thyme. Sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup of the honey, 1/2 cup of the mustard and the garlic. Pour over chicken. Cover and chill 2 hours.
Remove chicken from marinade, discarding marinade. Dredge chicken in pecans, place on lightly greased rack in an aluminum foil lined broiler pan.
Bake at 375 for 40 minutes or until chicken is done.
Stir together remaining 1/4 cup of honey, remaining 1/4 cup of mustard and curry powder. Serve sauce with chicken.
This was the winning recipe from our local paper. I haven't tried it yet, but it sounded good. I think I would use chicken breast and cut back on the cooking time. Let me know how you do it.
1/2 tsp. ground red pepper
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
3/4 cups Dijon mustard/divided
2 garlic cloves, minced
1/2 tsp. curry powder
1 cup pecans/finely chopped
8 chicken thighs/skinned and boned
Combine salt, pepper, red pepper,and dried thyme. Sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup of the honey, 1/2 cup of the mustard and the garlic. Pour over chicken. Cover and chill 2 hours.
Remove chicken from marinade, discarding marinade. Dredge chicken in pecans, place on lightly greased rack in an aluminum foil lined broiler pan.
Bake at 375 for 40 minutes or until chicken is done.
Stir together remaining 1/4 cup of honey, remaining 1/4 cup of mustard and curry powder. Serve sauce with chicken.
This was the winning recipe from our local paper. I haven't tried it yet, but it sounded good. I think I would use chicken breast and cut back on the cooking time. Let me know how you do it.
Wednesday, March 12, 2008
Potato and Corn Salad
1 1/2 lbs. small red potatoes
2 cups cooked corn, cut from the cob
1/2 cup diced red onion
1/2 cup diced celery
1/3 cup vegetable oil
3 Tbs. cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chopped fresh thyme
1 Tbs. chopped parsley
1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil. Reduce heat to low. Simmer until just cooked, about 15 minutes; drain; cut into halves or quarters.
2. In a large bowl, combine corn, onion, celery, and cooked potatoes. In a jar with a tight-fitting lid, combine oil, vinegar, salt and pepper, and thyme. Shake well. Pour over salad and stir to coat well. Add parsley and stir again. Makes 8 servings.
2 cups cooked corn, cut from the cob
1/2 cup diced red onion
1/2 cup diced celery
1/3 cup vegetable oil
3 Tbs. cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chopped fresh thyme
1 Tbs. chopped parsley
1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil. Reduce heat to low. Simmer until just cooked, about 15 minutes; drain; cut into halves or quarters.
2. In a large bowl, combine corn, onion, celery, and cooked potatoes. In a jar with a tight-fitting lid, combine oil, vinegar, salt and pepper, and thyme. Shake well. Pour over salad and stir to coat well. Add parsley and stir again. Makes 8 servings.
Raspberry-Chocolate Cheesecake
Crust:
2 cups soft macaroon cookie crumbs
3 tablespoons unsalted butter, melted
Filling:
1 pkg. (8oz) cream cheese, softened
1 egg
1/3 sugar
1 1/2 tablespoons lemon juice
1/4 cup milk chocolate chips
Topping:
3 tablespoons seedless raspberry jam
1 tablespoon milk chocolate chips
1. Heat oven to 325 degrees
2. Crust: Combine cookie crumbs and butter. Press into the bottom and 1 inch up the sides of a 9-inch spring form pan. Bake at 325 degrees for 10 minutes. Cool on a wire rack. Increase oven temperature to 350 degrees.
3. Fillings: In a medium-size bowl, beat cream cheese, egg, sugar and lemon juice until smooth.
4. Sprinkle 1/4 cup of the chocolate chips over the bottom of the cooled crust and spread the cheese mixture evenly over the chips.
5. Toppings: Heat raspberry jam gently, until liquid enough to drizzle over the top. Sprinkle remaining 1 tablespoon of chips over the top. Bake at 350 degrees for 35 to 40 minutes or until filling is set.
6. Remove cheesecake to wire rack and cool completely.Refrigerate for 3 to 4 hours until completely chilled. To serve, remove from refrigerator, let stand 15 minutes, then remove side of pan.
2 cups soft macaroon cookie crumbs
3 tablespoons unsalted butter, melted
Filling:
1 pkg. (8oz) cream cheese, softened
1 egg
1/3 sugar
1 1/2 tablespoons lemon juice
1/4 cup milk chocolate chips
Topping:
3 tablespoons seedless raspberry jam
1 tablespoon milk chocolate chips
1. Heat oven to 325 degrees
2. Crust: Combine cookie crumbs and butter. Press into the bottom and 1 inch up the sides of a 9-inch spring form pan. Bake at 325 degrees for 10 minutes. Cool on a wire rack. Increase oven temperature to 350 degrees.
3. Fillings: In a medium-size bowl, beat cream cheese, egg, sugar and lemon juice until smooth.
4. Sprinkle 1/4 cup of the chocolate chips over the bottom of the cooled crust and spread the cheese mixture evenly over the chips.
5. Toppings: Heat raspberry jam gently, until liquid enough to drizzle over the top. Sprinkle remaining 1 tablespoon of chips over the top. Bake at 350 degrees for 35 to 40 minutes or until filling is set.
6. Remove cheesecake to wire rack and cool completely.Refrigerate for 3 to 4 hours until completely chilled. To serve, remove from refrigerator, let stand 15 minutes, then remove side of pan.
Corn Chowder
3 slices of bacon, diced
1 small onion, diced
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 cup flour
1 pkg (32 oz) reduced-sodium chicken broth
2 cups cubed frozen hash-brown potatoes
3 cups fresh corn, cut from the cob
1/2 cup heavy cream
1. In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove from pan and set aside.
2. Discard all but 1 Tsp dripping and add onion, pepper, and nutmeg to saucepan. Cover and cook over low heat 10 minutes, or until onion is soft. Stir in flour and cook 3 minutes more. Whisk in broth, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in potatoes and corn and cook 5 minutes more. Stir in cream and cooked bacon. Makes 6 cups.
1 small onion, diced
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 cup flour
1 pkg (32 oz) reduced-sodium chicken broth
2 cups cubed frozen hash-brown potatoes
3 cups fresh corn, cut from the cob
1/2 cup heavy cream
1. In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove from pan and set aside.
2. Discard all but 1 Tsp dripping and add onion, pepper, and nutmeg to saucepan. Cover and cook over low heat 10 minutes, or until onion is soft. Stir in flour and cook 3 minutes more. Whisk in broth, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in potatoes and corn and cook 5 minutes more. Stir in cream and cooked bacon. Makes 6 cups.
Angel Lush with Pineapple
1 pkg (4-serving size) Jell-o vanilla flavor instant pudding and pie filling
1 can (20 oz) Dole Pineapple in juice, undrained
1 cup thawed Cool Whip Whipped topping
1 prepared round Angel food cake (10 oz)
1 cup fresh mixed seasonal berries
Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 if the pudding mixture. Repeat layers 2 times.
Refrigerate at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
Makes 10 servings
This is a famous JELL-O recipe....It's good and Weight Watchers uses this as one of their point desserts.
1 can (20 oz) Dole Pineapple in juice, undrained
1 cup thawed Cool Whip Whipped topping
1 prepared round Angel food cake (10 oz)
1 cup fresh mixed seasonal berries
Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 if the pudding mixture. Repeat layers 2 times.
Refrigerate at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
Makes 10 servings
This is a famous JELL-O recipe....It's good and Weight Watchers uses this as one of their point desserts.
Strawberry Whipped Sensation
4 cups fresh strawberries, divided
1 can (14 oz) sweetened condensed milk
1/4 cup lemon juice
1 tub (8oz) Cool Whip whipped topping, thawed, divided
8 Oreo Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted
Line 8x4-inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the Cool Whip; pour into pan.
Top with combined chopped cookies and butter; press into mixture. Cover.
Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.
Makes 12 servings..
Just another good Cool Whip Recipe
1 can (14 oz) sweetened condensed milk
1/4 cup lemon juice
1 tub (8oz) Cool Whip whipped topping, thawed, divided
8 Oreo Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted
Line 8x4-inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the Cool Whip; pour into pan.
Top with combined chopped cookies and butter; press into mixture. Cover.
Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.
Makes 12 servings..
Just another good Cool Whip Recipe
Summer Corn Fritters
1/3 cup shredded carrot
1/2 cup all-purpose baking mix
1/4 cup cornmeal
1 tsp. sugar
1/4 cup milk
1 large eggs
3/4 cup cooked corn, cut from the cob
1/2 cup zucchini
oil for frying
1. Microwave shredded carrot 30 seconds to soften, then set aside. In a medium bowl, combine baking mix, cornmeal, and sugar. Stir in milk and egg, and mix well. Stir in corn, zucchini, and shredded carrot.
2. In a skillet, heat 1/3 inch of oil to 375 degrees. Gently spoon dollops of fritter mixture into oil and fry, turning once, until golden brown and cooked through, about 4 minutes. Drain on paper towels, serve warm. Makes 16 small fritters.
1/2 cup all-purpose baking mix
1/4 cup cornmeal
1 tsp. sugar
1/4 cup milk
1 large eggs
3/4 cup cooked corn, cut from the cob
1/2 cup zucchini
oil for frying
1. Microwave shredded carrot 30 seconds to soften, then set aside. In a medium bowl, combine baking mix, cornmeal, and sugar. Stir in milk and egg, and mix well. Stir in corn, zucchini, and shredded carrot.
2. In a skillet, heat 1/3 inch of oil to 375 degrees. Gently spoon dollops of fritter mixture into oil and fry, turning once, until golden brown and cooked through, about 4 minutes. Drain on paper towels, serve warm. Makes 16 small fritters.
Pecan-Caramel Cake
1 box (18.5ounces) vanilla cake mix
3 eggs
1/3 cup vegetable oil
3/4 cup chopped pecans, finely chopped
20 soft caramel candies, unwrapped
1/2 cup heavy cream
Frosting
1 pkg. (8 ounce) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 box (1 pound) confectioners' sugar
1 teaspoon vanilla extract
1 cup pecans, coarsely chopped
1. Heat oven to 350 degrees. Coat two 9-inch cake pans with nonstick cooking spray. Line with waxed paper and spray again.
2. Prepare cake following package directions using the eggs, 1 1/4 cups water and oil. Stir in the finely chopped pecans. Bake at 350 for 24 to 29 minutes until cakes spring back when pressed. Cool 10 minutes in pans. Turn out;cool completely.
3. While cakes are cooling, melt caramels and cream in a small saucepan over medium-high heat about 5 minutes, stirring constantly, until smooth. Let cool slightly. Using end of a wooden spoon, poke 12 holes randomly in each layer.
4. Frosting: In a large bowl, beat cream, cheese, butter, confectioners' sugar and vanilla until smooth.
5.Place one layer on a serving plate; frost the top with about 1 cup frosting. Top with second layer; frost top and side with remaining frosting. Press coarsely chopped pecans onto side of cake. Refrigerate 1 hour before serving.
Picked this one up in a magazine at the doctors office.....Sounds good!
3 eggs
1/3 cup vegetable oil
3/4 cup chopped pecans, finely chopped
20 soft caramel candies, unwrapped
1/2 cup heavy cream
Frosting
1 pkg. (8 ounce) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 box (1 pound) confectioners' sugar
1 teaspoon vanilla extract
1 cup pecans, coarsely chopped
1. Heat oven to 350 degrees. Coat two 9-inch cake pans with nonstick cooking spray. Line with waxed paper and spray again.
2. Prepare cake following package directions using the eggs, 1 1/4 cups water and oil. Stir in the finely chopped pecans. Bake at 350 for 24 to 29 minutes until cakes spring back when pressed. Cool 10 minutes in pans. Turn out;cool completely.
3. While cakes are cooling, melt caramels and cream in a small saucepan over medium-high heat about 5 minutes, stirring constantly, until smooth. Let cool slightly. Using end of a wooden spoon, poke 12 holes randomly in each layer.
4. Frosting: In a large bowl, beat cream, cheese, butter, confectioners' sugar and vanilla until smooth.
5.Place one layer on a serving plate; frost the top with about 1 cup frosting. Top with second layer; frost top and side with remaining frosting. Press coarsely chopped pecans onto side of cake. Refrigerate 1 hour before serving.
Picked this one up in a magazine at the doctors office.....Sounds good!
Sunday, March 9, 2008
Miss. Hope's White Trash Pudding
1 pre-made fresh pecan pie (you can buy one from the bakery instead of making)
1 large container of Cool Whip
1 small container of Cool Whip (you can use fat-free or extra creamy)
1/4 cup of finely chopped pecans
Caramel (the kind that comes is the squirt bottle for ice cream)
In a large mixing bowl, dump the pecan pie. Using your hands...mix until like a pile of goo.
**note...utensils won't mix well enough...gotta use the hands
Mix in the creamy Cool Whip until it turns a caramel color. Then mix in the large container of Cool Whip.
Pour in a serving bowl and smooth.
Use left over Cool Whip on top to give it a nice white look.
Sprinkle pecans sparingly on top.
Use caramel to make criss-cross or zig-zag designs. You could even write someones name if you like.
This recipe came for my good friend Hope...She says take this on to a get-together and refuse to divulge the ingredients. Everyone loves it and best of all...it's easy!
1 large container of Cool Whip
1 small container of Cool Whip (you can use fat-free or extra creamy)
1/4 cup of finely chopped pecans
Caramel (the kind that comes is the squirt bottle for ice cream)
In a large mixing bowl, dump the pecan pie. Using your hands...mix until like a pile of goo.
**note...utensils won't mix well enough...gotta use the hands
Mix in the creamy Cool Whip until it turns a caramel color. Then mix in the large container of Cool Whip.
Pour in a serving bowl and smooth.
Use left over Cool Whip on top to give it a nice white look.
Sprinkle pecans sparingly on top.
Use caramel to make criss-cross or zig-zag designs. You could even write someones name if you like.
This recipe came for my good friend Hope...She says take this on to a get-together and refuse to divulge the ingredients. Everyone loves it and best of all...it's easy!
Tuesday, March 4, 2008
Caramel Biscuits
1 can Grands biscuits
1/4 cup melted butter
1/4 cup brown sugar
Cut each biscuit into 8 pieces and place in a greased 9 x 13 pan. Stir together melted butter and sugar until they are mixed well, then drizzle on top of the biscuit pieces. Bake at 325 degrees for 15 to 20 minutes until tops are browned a little. Add pecans or walnuts if desired.
This is a quick step recipe for what I call Monkey Bread.
1/4 cup melted butter
1/4 cup brown sugar
Cut each biscuit into 8 pieces and place in a greased 9 x 13 pan. Stir together melted butter and sugar until they are mixed well, then drizzle on top of the biscuit pieces. Bake at 325 degrees for 15 to 20 minutes until tops are browned a little. Add pecans or walnuts if desired.
This is a quick step recipe for what I call Monkey Bread.
Snickers Cake
1 18.25 pkg. German Chocolate Cake Mix with pudding
1 14 oz pkg of caramels, unwrapped
1/2 cup butter
1/3 cup milk
1 cup dry-roasted peanuts..chopped
3/4 cup milk chocolate morsels
Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan. Prepare cake mix according to directions. Pour half of batter into the prepared pan. Bake at 350 degrees for 10 minutes. Take cake out of oven and cool cake on wire rack for 10 minutes.
**Cake will not test done.
Meanwhile, combine unwrapped caramels, butter, and milk in saucepan over medium heat, cooking until all caramels melt, stirring often. Spread mixture over cooked cake. Sprinkle chopped peanuts and chocolate morsels over the remaining caramel mixture. Spread remaining cake mix batter evenly over top. Bake at 350 for 20-25 minutes. Cool in pan on wire rack. Cut into squares.
**you can leave out peanuts if you like, then it would be a Milky Way Cake.
Anything that taste like a Snicker is good!
1 14 oz pkg of caramels, unwrapped
1/2 cup butter
1/3 cup milk
1 cup dry-roasted peanuts..chopped
3/4 cup milk chocolate morsels
Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan. Prepare cake mix according to directions. Pour half of batter into the prepared pan. Bake at 350 degrees for 10 minutes. Take cake out of oven and cool cake on wire rack for 10 minutes.
**Cake will not test done.
Meanwhile, combine unwrapped caramels, butter, and milk in saucepan over medium heat, cooking until all caramels melt, stirring often. Spread mixture over cooked cake. Sprinkle chopped peanuts and chocolate morsels over the remaining caramel mixture. Spread remaining cake mix batter evenly over top. Bake at 350 for 20-25 minutes. Cool in pan on wire rack. Cut into squares.
**you can leave out peanuts if you like, then it would be a Milky Way Cake.
Anything that taste like a Snicker is good!
Fruit Dip
1 (8 oz) pkg cream cheese
1 (8oz) jar marshmallow cream
In microwave, heat both ingredients for about 30 seconds. Mix well and serve with fruit.
Always a favorite at parties and showers.
1 (8oz) jar marshmallow cream
In microwave, heat both ingredients for about 30 seconds. Mix well and serve with fruit.
Always a favorite at parties and showers.
Breakfast Pizza
1 tube crescent rolls
1 lb. sausage, ground beef of bacon mixture
1 cup frozen hash browns, thawed
1 cup shredded cheese (any kind you like)
3 eggs
1/4 cup milk
1/4 cup additional cheese
salt and pepper to taste
Unroll crescent rolls and place in a greased pan or 9 x 13 pan; press seam together and press sides to form crust. Beat eggs, milk, salt and pepper; pour over pizza. Sprinkle additional cheese over top. Bake at 375 28 to 30 minutes. Let stand before cutting.
This one's stolen...but it sounds good.
1 lb. sausage, ground beef of bacon mixture
1 cup frozen hash browns, thawed
1 cup shredded cheese (any kind you like)
3 eggs
1/4 cup milk
1/4 cup additional cheese
salt and pepper to taste
Unroll crescent rolls and place in a greased pan or 9 x 13 pan; press seam together and press sides to form crust. Beat eggs, milk, salt and pepper; pour over pizza. Sprinkle additional cheese over top. Bake at 375 28 to 30 minutes. Let stand before cutting.
This one's stolen...but it sounds good.
Subscribe to:
Posts (Atom)