Angel Lush

 

Angel Lush

1 can (20 oz.) Crushed Pineapple, in juice, undrained

1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1 cup thawed COOL WHIP LITE

1 pkg. (10 oz.) round angel food cake, cut horizontally into 3 layers

fresh strawberries

MIX pineapple and dry pudding mix in medium bowl with whisk until well blended. Stir in COOL WHIP.

STACK cake layers on plate, filling layers and topping with pudding mixture.

REFRIGERATE 1 hour. Top with berries just before serving.

 

Posted with Blogsy

7 Layer Salad

1 head Lettuce - chopped
1 c chopped broccoli
4 eggs - boiled and slices
1 c frozen peas
1c chopped cauliflower 
1 onion - chopped
8 pieces bacon cooked & crumbled
2 c mayo
2 T Splenda 
1 tsp mustard
1 cup shredded cheese

Layer first 7 ingredients in order listed in a large bowl. Mix together, mayo, Splenda, and mustard. Spread over salad and top with cheese. Chill.

Pecan Praline Cake

Pecan Praline Cake 

1 (15 0z) box Butter Pecan Cake Mix

1 (16 0z) tub Coconut Pecan Frosting

4 eggs

3/4 cup oil

1 cup water

1/2 cup chopped pecans

1 (14 oz.) can sweetened condensed milk

2 tbsp. butter

1/2 cup chopped pecans 

Preheat oven to 350F degrees.

Spray a 9x13 baking dish with nonstick cooking spray.

In a medium bowl combine the first 5 ingredients.Once combined, stir in 1/2 cup chopped pecans. Pour batter into greased baking dish. Bake for about 40 minutes.

In a small pot over medium heat, melt 2 tbsp. butter. Pour in can of sweetened condensed milk with the melted butter and stir. Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans. Stir again then take off heat. Pour sauce over entire cake before serving. 

Parmesan Crusted Chicken a la Cordon Bleu

Parmesan Crusted Chicken a la Cordon Bleu

1 1/3 cups hot water

1 1/2 cups milk

2 tablespoons butter

1 box Chicken Helper® Parmesan crusted chicken

1 cup diced cooked ham

1 lb  chicken breasts tenders

1 tablespoon milk

2 tablespoons butter

1 tablespoon vegetable oil

1 tablespoon butter

1/4 cup shredded cheese 

In 2-quart nonstick saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 12 minutes, stirring frequently, until pasta is tender. Remove from heat; stir in ham. Cover to keep warm. Sauce will thicken as it stands.

Meanwhile, Reserve 2 tablespoons seasoned crumbs (from Chicken Helper box). Place chicken in medium bowl. Add 1 tablespoon milk to moisten. Add remaining crumbs to coat chicken.

In 10-inch nonstick skillet, heat 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken to hot butter mixture; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink.

In 7-inch skillet, melt 1 tablespoon butter; stir in reserved 2 tablespoons crumbs. Cook over medium heat, stirring frequently, just until crumbs are brown. Remove from heat.

Place pasta in serving dish; top with chicken and sprinkle with buttered crumbs and cheese.