1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed
Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
Monday, July 21, 2008
Sour Cream Chicken Breasts
12 oz sour cream
¼ c. grated Parmesan cheese
½ c. chicken broth
½ tsp salt
1 tsp lemon pepper
1 tsp dried parsley
¼ tsp garlic powder
- Simmer chicken breasts in pot of water until almost tender. Drain and shred or dice.
In a microwave-safe dish mix together sour cream, Parmesan cheese, chicken broth, and spices. Put chicken in sauce mixture. Cover and microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!
Can be served over noodles (I use whole wheat noodles, because it tastes so good you can't tell they are whole wheat!) or rice with optional steamed veggies (like broccoli or zucchini).
Thursday, July 3, 2008
Garlic Breadsticks
These are so easy and so good!
Prep time:12 min Total Time: 30-35 min
1 1/2 cups warm water
1 Tbsp. sugar
1 Tbsp. yeast (quick rise yeast works best)
3 cups flour
1 tsp. salt
1/4-1/2 cup melted butter
garlic salt
grated Parmesan cheese
Combine water, sugar and yeast. Let yeast activate. Combine flour and salt and mix into yeast mixture. Pour melted butter on cookie sheet. Flatten out (I just do it with my hands, not a rolling pin) dough in big 12-14 inch circle let rise 5-10 minutes. Cut in half with pizza cutter (hamburger way through the circle) and then cut into pieces the opposite way. Put a very light layer of butter over top of dough (optional) sprinkle with garlic salt and Parmesan (shredded works best). Bake at 350 for 18-20 minutes, until golden on top.
***NOTE: You can also use this same recipe for a pizza dough. Make the dough, you can use the whole ball of dough for the pizza if you like a really thick crust. (We like to split the dough in two & do one pizza & use the rest for bread sticks.) Next, poke the dough lightly with a fork, brush edges with a beaten egg mixed with a little milk-to give it that golden shiny look, add toppings & cook for another 10 minutes. After cooking, you can also turn to broil & let it really cook the top, but only for a minute!
Enjoy!!
Prep time:12 min Total Time: 30-35 min
1 1/2 cups warm water
1 Tbsp. sugar
1 Tbsp. yeast (quick rise yeast works best)
3 cups flour
1 tsp. salt
1/4-1/2 cup melted butter
garlic salt
grated Parmesan cheese
Combine water, sugar and yeast. Let yeast activate. Combine flour and salt and mix into yeast mixture. Pour melted butter on cookie sheet. Flatten out (I just do it with my hands, not a rolling pin) dough in big 12-14 inch circle let rise 5-10 minutes. Cut in half with pizza cutter (hamburger way through the circle) and then cut into pieces the opposite way. Put a very light layer of butter over top of dough (optional) sprinkle with garlic salt and Parmesan (shredded works best). Bake at 350 for 18-20 minutes, until golden on top.
***NOTE: You can also use this same recipe for a pizza dough. Make the dough, you can use the whole ball of dough for the pizza if you like a really thick crust. (We like to split the dough in two & do one pizza & use the rest for bread sticks.) Next, poke the dough lightly with a fork, brush edges with a beaten egg mixed with a little milk-to give it that golden shiny look, add toppings & cook for another 10 minutes. After cooking, you can also turn to broil & let it really cook the top, but only for a minute!
Enjoy!!
Chocolate Chocolate Chip Cookies (that are divine!)
The directions and some ingredients seem all fancy because I found this recipe off Martha Stewart, I just used basic cocoa and chocolate chips and they tasted great! Tip: We put a scoop a vanilla ice cream between two cookies and it is soo good! Highly recommended!
Double Chocolate Cookies
Oversize and ever-so-slightly underbaked, these cookies include big chunks of milk chocolate.
Ingredients
Makes about 3 dozen.
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
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