3 cans french cut green beans
Mix these two ingredients together:
1 can mushroom soup
1 cup sour cream
Cheddar Cheese, grated
French fried onions
Squeeze out juice from green beans. Layer in pan
green beans, sauce, cheese then repeat. Top with
onions. Bake 350 degrees for about 40 minutes.
Thursday, April 14, 2011
Strawberry Trifle by Julie Winter
1/2 c. sweetened condensed milk
1 1/2 c. cold water
1 small package instant pudding
8 oz. cool whip
1 angel food cake, prepared
4 c. strawberries, sliced
3 whole strawberries
1/4 c. mini chocolate chips
Whisk milk, water, and pudding mix for 2 minutes. Let stand for 2 minutes. Fold cool whip into pudding mixture. Cut cake into 1/2 inch cubes. In a glass bowl, spoon 1/3 of the pudding mix, half of the cake cubes, and half of the sliced strawberries. Repeat. End with final 1/3 of the pudding, whole strawberries, and sprinkle chocolate chips on top.
1 1/2 c. cold water
1 small package instant pudding
8 oz. cool whip
1 angel food cake, prepared
4 c. strawberries, sliced
3 whole strawberries
1/4 c. mini chocolate chips
Whisk milk, water, and pudding mix for 2 minutes. Let stand for 2 minutes. Fold cool whip into pudding mixture. Cut cake into 1/2 inch cubes. In a glass bowl, spoon 1/3 of the pudding mix, half of the cake cubes, and half of the sliced strawberries. Repeat. End with final 1/3 of the pudding, whole strawberries, and sprinkle chocolate chips on top.
Bunny Munch by Jenny Downs
Bunny Munch
2 bags microwave popcorn
...
1/2 cup creamy peanut butter
1 bag white chocolate chips (2 cups)
1/2 – 1 cup Reeses Pieces
Pop the popcorn then sift through to remove all unpopped kernels. Soften the peanut butter in the microwave for 30 seconds, stir into popcorn to evenly coat. Melt the white chocolate either in a double broiler or in the microwave (over 2 minutes on 50% power, then stir chips until smooth) Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces as you stir in the chocolate. Spread out popcorn on waxed paper to eat.
2 bags microwave popcorn
...
1/2 cup creamy peanut butter
1 bag white chocolate chips (2 cups)
1/2 – 1 cup Reeses Pieces
Pop the popcorn then sift through to remove all unpopped kernels. Soften the peanut butter in the microwave for 30 seconds, stir into popcorn to evenly coat. Melt the white chocolate either in a double broiler or in the microwave (over 2 minutes on 50% power, then stir chips until smooth) Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces as you stir in the chocolate. Spread out popcorn on waxed paper to eat.
Wednesday, April 13, 2011
Spinach, Strawberry and Romaine Salad with Honey Citrus Vinaigrette by Jeanne Young
1 ½ cups slices strawberries
½ cup chopped pecans
½ cup chopped dried mangos
4-5 romaine lettuce leaves, torn in bite size pieces
8 cups of baby spinach leaves (about 8 oz.)
1 TB golden flax seed
Dressing:
Zest a small lemon and small orange. Extract the juice from each to make about 1/3 cup of combined juices.
Add 1/3 cup olive oil and 1 teaspoon of honey to juices and zest. Add dash of salt. Whisk together to blend and toss with greens and strawberries just before serving.
½ cup chopped pecans
½ cup chopped dried mangos
4-5 romaine lettuce leaves, torn in bite size pieces
8 cups of baby spinach leaves (about 8 oz.)
1 TB golden flax seed
Dressing:
Zest a small lemon and small orange. Extract the juice from each to make about 1/3 cup of combined juices.
Add 1/3 cup olive oil and 1 teaspoon of honey to juices and zest. Add dash of salt. Whisk together to blend and toss with greens and strawberries just before serving.
Sliced Tomatoes with Tarragon and Balsamic Vinegar by Jeanne Young
1-2 hours before serving:
Slice two large tomatoes into ¼ to 3/8 inch slices
Add 1 TB olive oil, 1 teaspoon each dried tarragon leaves and balsamic vinegar
Salt to taste.
Gently turn the tomatoes over to coat them.
After marinating, arrange on a plate or on top of lettuce or other greens to serve
Slice two large tomatoes into ¼ to 3/8 inch slices
Add 1 TB olive oil, 1 teaspoon each dried tarragon leaves and balsamic vinegar
Salt to taste.
Gently turn the tomatoes over to coat them.
After marinating, arrange on a plate or on top of lettuce or other greens to serve
Peanut Butter Rice Krispies
1 c. sugar
1 c. Karo
1 c. peanut butter
6 c. Rice Krispies
1 c. chocolate chips
1 c. butterscotch chips
mix sugar and Karo together. Microwave 2 minutes. Add peanut butter and rice krispies and shape into egg shapes. Melt chocolate and butterscotch together and roll eggs in the mixture. Cool.
1 c. Karo
1 c. peanut butter
6 c. Rice Krispies
1 c. chocolate chips
1 c. butterscotch chips
mix sugar and Karo together. Microwave 2 minutes. Add peanut butter and rice krispies and shape into egg shapes. Melt chocolate and butterscotch together and roll eggs in the mixture. Cool.
Pistachio Pudding Salad
1- 20 oz. can crushed pineapple, drained
1- 3 oz. package instant pistachio pudding mix
1 - 8 oz. container frozen whipping topping, thawed
1/2 (10.5 oz) pkg minature marshmallows
1/2 cup chopped walnuts (optional)
Directions: In large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping, marshmallows and walnuts until well mixed. Refrigerate until chilled and serve.
1- 3 oz. package instant pistachio pudding mix
1 - 8 oz. container frozen whipping topping, thawed
1/2 (10.5 oz) pkg minature marshmallows
1/2 cup chopped walnuts (optional)
Directions: In large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping, marshmallows and walnuts until well mixed. Refrigerate until chilled and serve.
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