Saturday, September 27, 2008
Pumpkin Cobbler
Thursday, September 25, 2008
Fresh Peach Pie
1 pie shell, baked and cooled
2 c. sliced fresh peaches
1 c. sugar
1 c. water
3 T. cornstarch, just dissolved in water
3 T. Lemon Jello
2 T. butter
Combine the above ingredients, mixing well with whisk. Bring to a boil, boil a couple of minutes to get the starch out. Cool, mix with peaches and pour into pie shell. Chill. Serve with whipped cream.
Saturday, September 13, 2008
Zucchini A La Fried
Oreo and Fudge Ice Cream Cake
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped
POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
FREEZE at least 4 hours before serving. Store leftover dessert in freezer.
Fun variation: Prepare as directed, using Neapolitan ice cream sandwiches.
Café Rio Chicken Burrito/Salad
Chicken:
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder (half this if you don't like a lot of spice.)
1 T Cumin (might half this too)
3 cloves garlic, minced
5 lbs of chicken breast
Cook 4 hrs in crock pot, shred, cook 1 more hour.
Rice:
4 cups water
4 tsp chicken bouillon
4 tsp garlic, minced
1/2 bunch of cilantro
1 can green chilis
3/4 tsp salt
1 T butter
1/2 onion
2 cups rice
Blend ingredients in food processor. Add with rice to boiling water, cover. Simmer 30 mins.
Dressing for Salad:
1 buttermilk ranch dressing pkt (prepared)
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno
Blend with food processor. Refrigerate.
For Burritos:
Add chicken, rice, and pinto or black beans, to flour tortilla. Top with shredded cheese and smother with green tomatillo sauce. Garnish with guacamole and sour cream.
Cranberry Sauce
1/4 an apple or 3 Tbsp. canned applesauce