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.

 

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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.

Classic Strawberry Cake

Classic Strawberry Cake

• 1 (18.25-ounce) Package white cake mix

• 1 (3-ounce) Package strawberry gelatin

• 4 Large eggs

• ½ Cup sugar

• ½ Cup finely chopped fresh strawberries

• ½ Cup milk

• ½ Vegetable oil

• 1/3 Cup all-purpose flour

• Strawberry Buttercream Frosting (see below)

• Garnish with whole and halved strawberries

1. Preheat oven to 350 degrees F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The Strawberries should be well blended.)

2. Pour batter into greased and floured 9x13 inch cake pan

3. Bake at 350 degrees for 30 minutes, or until cakes spring back when pressed lightly with a finger. Let cool completely (about 1 hour.)

4. Spread the Strawberry Buttercream Frosting on top of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.

Strawberry Buttercream Frosting

• 1 Cup butter, softened

• (32-ounce) Package powdered sugar, sifted

• 1 Cup finely chopped fresh strawberries

1. Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

 

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Easy Fried Rice Recipe

Easy Fried Rice Recipe
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 small onion, chopped
2 Tablespoon of thinly sliced scallions
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
chicken

Cook & dice chicken
Beat egg and water together.
In a large skillet melt butter and cook egg. Remove from skillet. Add oil. Heat oil and saute onions. Then add rice, soy sauce, and chicken. Stir fry for 5 minutes. Add scallions and egg. Serve and Enjoy!

Cream Cheese Chicken Wrapped in Bacon

Cream Cheese Chicken Wrapped in Bacon

4 flattened chicken breast
1 package bacon
8oz cream cheese
2 Tablespoons butter
Spices of your choice

Mix cream cheese butter and spices until well blended. Spread Cream Cheese on the chicken. Roll up and wrap with Bacon about 4 slices of bacon per chicken breast. Bake uncovered in deep dish @ 400 for 35 - 40 minutes turning 1/2 way thru. Then turn on the broiler for 7 more minutes to brown the bacon.