| 7/29/2010 |
| Strawberry Smoothies |
3 cups crushed ice
1 cup powdered non-dairy creamer
3/4 cup whipping cream (6 Tablespoons - each set)
16 small strawberries, hulled
1/2 cup sugar (4 Tablespoons each set)
1/4 cup milk (2 Tablespoons each set)
1/4 cup honey (2 Tablespoons each set) |
| Place half of each ingredient in a blender, cover & process on high until smooth. Pour into a pitcher. Repeat procedure. Refrigerate for 30 minutes, stir before serving. Serves 5 |
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| 7/29/2010 |
| Icebox Cake |
1 Box (14.4oz) graham crackers
2 - 3oz boxes butterscotch cook & serve pudding
2 - 3oz boxes vanilla cook & serve pudding
1 - 3oz box chocolate cook & serve pudding
10 cups of milk |
Spray a 9x13 baking dish with nonstick spray. Line the bottom with a layer of graham crackers, cut pieces to fit if necessary & save scraps. Cook butterscotch pudding according to package directions. When cooked, pour over graham crackers. Next place another layer of graham crackers over butterscotch pudding. Now cook vanilla pudding according to package directions.. When cooked pour over the graham crackers. Place a final layer of crackers over vanilla pudding. Then cook chocolate pudding according to package directions. Pour evenly over the crackers. Crush the remaining graham crackers & the scraps over the chocolate pudding. Refrigerate 4 hours or overnight. Cut into squares to serve... Serves 12 to 16..
(6 Layers then crumb topping) |
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| 7/22/2010 |
| Chicken Breast Casserole |
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup of raw rice (NOT minute rice)
6 chicken breasts |
| Mix soups together in a bowl. In a buttered casserole dish put the cup of raw rice, place the chicken breasts over the rice then pour the soup mixture over the chicken. Bake at 350 degrees for 1 hour, uncovered or until chicken is cooked through. |
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