Strawberry Cheesecake Milkshake
4 large scoops vanilla ice cream
1 (8-ounce) package cream cheese, softened
3/4 cup milk
2 teaspoons vanilla extract
8 fresh strawberries
8 graham cracker halves
In a blender, combine ice cream, cream cheese, milk, and vanilla; pulse on high speed 1 minute, or until well blended.
Pour into glasses, garnish with strawberries and graham crackers, and serve immediately.
Notes
It's fine to use frozen strawberries instead of fresh. And if you'd like to lighten this up, use frozen yogurt, fat-free cream cheese, and skim milk in place of their full-fat versions.
Friday, July 8, 2011
Chicken Gumbo
Chicken Gumbo
1 Chicken, cut up, boiled and de boned
1 can Stewed Tomatoes
1 1/2 cups Okra
1 Onion, Chopped
1 cup Water
4 Tablespoons Flour
2 or 3 Tablespoons Gumbo File
Salt
Red and Black Pepper
3 Tablespoons shortening
Mix tomatoes, okra, onions and water. Cook for 20 to 25 minutes. Add
Mixture to chicken broth. Add Tomato sauce;add salt and both peppers to taste.
Brown shortening and flour, add to mixture (thickner) Cook 40 to 45 minutes.
Add Gumbo File. Turn burner off, cover and let stand a few minutes. Serve
over rice.
1 Chicken, cut up, boiled and de boned
1 can Stewed Tomatoes
1 1/2 cups Okra
1 Onion, Chopped
1 cup Water
4 Tablespoons Flour
2 or 3 Tablespoons Gumbo File
Salt
Red and Black Pepper
3 Tablespoons shortening
Mix tomatoes, okra, onions and water. Cook for 20 to 25 minutes. Add
Mixture to chicken broth. Add Tomato sauce;add salt and both peppers to taste.
Brown shortening and flour, add to mixture (thickner) Cook 40 to 45 minutes.
Add Gumbo File. Turn burner off, cover and let stand a few minutes. Serve
over rice.
Stuffed Pizza Chicken
Stuffed Pizza Chicken
2 (6 ounce) chicken breasts, boneless and skinless
4 teaspoons tomato sauce
4 Tablespoons grated mozzarella cheese
12 slices pepperoni
4 thin slices red pepper
4 fresh basil leaves
2 Tablespoons olive oil
Cut pockets in thickest part of chicken breasts. Spread
2 teaspoons tomato sauce in each pocket. Divide next
four ingredients between the two breasts. Fold excess
chicken over to seal and pin closed with a toothpick.
Sauté both breasts, seam side down, in olive oil over
low heat. After 2 minutes, turn over and cook 2 minutes
more. Carefully transfer to a baking sheet and bake at
350 degrees F. for 30 minutes. Serve over pasta that is
seasoned with butter and garlic. Makes 2 servings.
Trifle Fruit Salad
Trifle Fruit Salad
2 c fresh pineapple chunks
2 c Strawberries, sliced
2 c Blueberries
2 c Seedless green grapes
***TOPPING***
1 1/4 c Milk
1/2 c Sour cream
1 Pkg. instant banana pudding(3 3/4 oz. size)
8 oz Can crushed pineapple, un-Drained
In large glass serving bowl, layer fruits. In medium bowl, combine milk
and sour cream; blend well. Add pudding mix; beat until well blended,
about 2 minutes. Stir in pineapple. Spoon pudding mixture over fruit to
within 1 inch of edge. Cover; refrigerate several hours to blend
flavors.
2 c fresh pineapple chunks
2 c Strawberries, sliced
2 c Blueberries
2 c Seedless green grapes
***TOPPING***
1 1/4 c Milk
1/2 c Sour cream
1 Pkg. instant banana pudding(3 3/4 oz. size)
8 oz Can crushed pineapple, un-Drained
In large glass serving bowl, layer fruits. In medium bowl, combine milk
and sour cream; blend well. Add pudding mix; beat until well blended,
about 2 minutes. Stir in pineapple. Spoon pudding mixture over fruit to
within 1 inch of edge. Cover; refrigerate several hours to blend
flavors.
Orange Yogurt Crunch Pie
Orange Yogurt Crunch Pie
2 cups bran flakes or cornflakes, slightly crushed
1 cup flaked coconut
1/4 cup margarine
1 pkg orange jello
1 1/4 cups boiling water
3/4 cup plain yogurt
10 oz can mandarin oranges
Combine cereal, coconut and margarine in large
bowl. Press onto bottom and side of a 9 inch pie plate. Bake at
350 degrees for 10-12 minutes or until lightly browned. Cool.
Dissolve jelly powder in boiling water. Blend in yogurt. Chill
until slightly thickened, about 1 hour. Beat jelly in small mixing
bowl until light and fluffy. Drain orange sections; arrange on
pie shell. Reserve a few for garnish. Pour yogurt mixture into
pie shell and chill until firm. Garnish with reserved orange
sections.
2 cups bran flakes or cornflakes, slightly crushed
1 cup flaked coconut
1/4 cup margarine
1 pkg orange jello
1 1/4 cups boiling water
3/4 cup plain yogurt
10 oz can mandarin oranges
Combine cereal, coconut and margarine in large
bowl. Press onto bottom and side of a 9 inch pie plate. Bake at
350 degrees for 10-12 minutes or until lightly browned. Cool.
Dissolve jelly powder in boiling water. Blend in yogurt. Chill
until slightly thickened, about 1 hour. Beat jelly in small mixing
bowl until light and fluffy. Drain orange sections; arrange on
pie shell. Reserve a few for garnish. Pour yogurt mixture into
pie shell and chill until firm. Garnish with reserved orange
sections.
Quick and Easy Taco Rice Skillet Meal
Quick and Easy Taco Rice Skillet Meal
1 lb. lean ground beef
2 C. water
1 pkg. taco seasoning mix
2 C. Minute Rice
1 C. shredded Cheddar cheese
1/4 tsp. pepper
Toppings:
coarsely crushed tortilla chips
shredded lettuce
chopped tomato
sour cream
Brown meat in large skillet over medium-high heat.
Drain.
Add water and seasoning mix to skillet.
Stir.
Bring to boil.
Stir in rice.
Sprinkle with cheese, cover.
Cook on low heat for 5 minutes.
Top as desired with the tortilla chips, lettuce, tomatoes, and sour cream.
1 lb. lean ground beef
2 C. water
1 pkg. taco seasoning mix
2 C. Minute Rice
1 C. shredded Cheddar cheese
1/4 tsp. pepper
Toppings:
coarsely crushed tortilla chips
shredded lettuce
chopped tomato
sour cream
Brown meat in large skillet over medium-high heat.
Drain.
Add water and seasoning mix to skillet.
Stir.
Bring to boil.
Stir in rice.
Sprinkle with cheese, cover.
Cook on low heat for 5 minutes.
Top as desired with the tortilla chips, lettuce, tomatoes, and sour cream.
Banana SplitCakes
Banana SplitCakes
Classic sundae flavors packed into petite cakes -- how could you NOT love these cuties?
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix
1/2 tsp. baking powder
3/4 cup mashed ripe bananas (about 2 medium bananas)
1/4 cup mini semi-sweet chocolate chips, divided
1 cup Cool Whip Free, thawed
2 tbsp. low-sugar or sugar-free strawberry jam
6 maraschino cherries, halved
Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray and set aside.
In a large bowl, combine cake mix, baking powder, and 1 cup water. Mix thoroughly. Add banana and stir well. Gently fold in 3 tbsp. chocolate chips.
Evenly distribute mixture among the cups of the baking pan. Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine Cool Whip with preserves and mix well. Cover and refrigerate.
Once cupcakes have cooled, evenly spread Cool Whip mixture over the cupcakes. Top each cupcake with 1/4 tsp. chocolate chips and a cherry half.
Enjoy! (Refrigerate leftovers.)
MAKES 12 SERVINGS
Classic sundae flavors packed into petite cakes -- how could you NOT love these cuties?
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix
1/2 tsp. baking powder
3/4 cup mashed ripe bananas (about 2 medium bananas)
1/4 cup mini semi-sweet chocolate chips, divided
1 cup Cool Whip Free, thawed
2 tbsp. low-sugar or sugar-free strawberry jam
6 maraschino cherries, halved
Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray and set aside.
In a large bowl, combine cake mix, baking powder, and 1 cup water. Mix thoroughly. Add banana and stir well. Gently fold in 3 tbsp. chocolate chips.
Evenly distribute mixture among the cups of the baking pan. Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine Cool Whip with preserves and mix well. Cover and refrigerate.
Once cupcakes have cooled, evenly spread Cool Whip mixture over the cupcakes. Top each cupcake with 1/4 tsp. chocolate chips and a cherry half.
Enjoy! (Refrigerate leftovers.)
MAKES 12 SERVINGS
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