Saturday, April 3, 2010
Peanut Butter Cup Pie
Peanut Butter Cup Pie
8 servings
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups, divided
1 chocolate crumb crust
Beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving and enjoy!
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups, divided
1 chocolate crumb crust
Beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving and enjoy!
Easter Dinner Menu
~Easter Dinner~
spiral sliced ham
mashed potatoes
macaroni and cheese
buttered corn
glazed baby carrots
green bean salad
spinach and strawberry salad
pink fluff salad
deviled eggs
pickles and olives
crescent rolls
cupcakes
butter cookies
peanut butter cup pie
jelly beans, cadberry eggs, and robin's eggs
lemonade
iced tea
coffee
Friday, April 2, 2010
Thursday, April 1, 2010
Lemonade!
I had a few lemons leftover after making light lemon mousse, so I thought I'd make some fresh squeezed lemonade like my friend Christine did the other day with all of her California lemons! :-)
Light Lemon Mousse
Light Lemon Mousse
10 servings
3/4 cup sugar
1/2 cup cornstarch
3 cups fat-free milk
2/3 cup lemon juice
1-1/2 teaspoons grated lemon peel
1/4 teaspoon vanilla extract
2 cups reduced-fat whipped topping
3 drops yellow food coloring, optional
In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in lemon juice, peel and vanilla. Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving and enjoy!
Nutritional Information: One 1/2-cup serving equals 145 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 39 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein.
1/2 cup cornstarch
3 cups fat-free milk
2/3 cup lemon juice
1-1/2 teaspoons grated lemon peel
1/4 teaspoon vanilla extract
2 cups reduced-fat whipped topping
3 drops yellow food coloring, optional
In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in lemon juice, peel and vanilla. Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving and enjoy!
Nutritional Information: One 1/2-cup serving equals 145 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 39 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein.
Chick-Fil-A Chicken Salad Sandwiches
Chick-Fil-A Chicken Salad Sandwiches
2 cups cooked, chopped chicken breast
1/3 cup finely diced celery
1 hard boiled egg, minced
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground pepper
1/3 cup sweet pickle relish
2/3 - 1 cup mayonnaise
2 cups cooked, chopped chicken breast
1/3 cup finely diced celery
1 hard boiled egg, minced
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground pepper
1/3 cup sweet pickle relish
2/3 - 1 cup mayonnaise
sandwich bread
Boil chicken. Remove from water and cool. After chicken is cool, cut into tiny pieces. Place in a mixing bowl with all other ingredients and mix well. Serve on sandwich bread and enjoy!
Boil chicken. Remove from water and cool. After chicken is cool, cut into tiny pieces. Place in a mixing bowl with all other ingredients and mix well. Serve on sandwich bread and enjoy!
I found this recipe on the Internet. To this former Chick-Fil-A employee, that made lots and lots of chicken salad in her time, it does seem pretty close to how I remember the restaurant recipe. Of course using Chick-Fil-A seasoned chicken breast would make it even better!
Simple Fruit Salad
Simple Fruit Salad
6 servings
1 cup sliced strawberries
1 cup blueberries
1 cup sliced bananas
1 cup grapes
1 cup madrian orange segments
1 cup pineapple chunks
1 can peach nectar
Combine fruit. Pour nectar over all. Chill until serving and enjoy!
Wednesday, March 31, 2010
Creamy Pasta Primavera
Creamy Pasta Primavera
6 servings
2 cups uncooked spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, cut into strips
1 garlic clove, minced
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, cut into strips
1 garlic clove, minced
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1/2 cup fresh grated parmesan cheese
1/2 cup heavy whipping cream*
1/4 teaspoon pepper
Cook pasta according to package directions. In a large skillet, saute asparagus, carrots, and garlic in oil until crisp-tender. Add tomatoes; cook 1 minute longer. Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture and enjoy!
*half and half, or milk
2 cups cherry tomatoes, halved
1/2 cup fresh grated parmesan cheese
1/2 cup heavy whipping cream*
1/4 teaspoon pepper
Cook pasta according to package directions. In a large skillet, saute asparagus, carrots, and garlic in oil until crisp-tender. Add tomatoes; cook 1 minute longer. Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture and enjoy!
*half and half, or milk
Linked to Gooseberry Patch Recipe Roundup.
Tuesday, March 30, 2010
"All the windows of my heart I open to the day."
~John Greenleaf Whittier
illustration cortesy of www.allposters.com
"Springtime" by Arthur Walker Redgate
Monday, March 29, 2010
Southwest Chicken Corn Salad
Southwest Chicken Corn Salad
6 servings
4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
for dressing
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
In a large bowl, combine the chicken,
corn,
red pepper,
onion,
and cilantro.
In a small bowl,
whisk together the dressing ingredients.
Pour over chicken mixture and toss to coat.
Refrigerate until serving.
Nutrition Facts: 1 cup chicken salad equals 332 calories, 14 g fat, 20 g carbohydrate, 2 g fiber, 30 g protein.
Oh yum! I loved this! A super easy, low cal, low fat supper. Great for nights you need to make supper ahead of time as well. I served bean burritos to the rest of the family to go with their salad. They would have looked at me like I had lost my mind if I only served them salad for supper. ;-)
Edited to add - The second time I made this, I only used 1 tablespoon of oil. And in place of the chicken, I used a can of black beans. Still yummy! Currently, one of my very favorite healthy treats. :-)
Linked to Gooseberry Patch Recipe Roundup.
Sunday, March 28, 2010
Supper Menus
March 29th - April 3rd
Monday
southwest chicken salad, bean burritos, brownies
Tuesday
chicken veggie stir fry, asian salad, orange passion fruit jasmine green tea
Wednesday
creamy pasta primavera
Thursday
out for hamburgers
Friday
homemade pizza, ice cream sundaes
Saturday
philly cheese steak sandwiches, potato chips
March 29th - April 3rd
Monday
southwest chicken salad, bean burritos, brownies
Tuesday
chicken veggie stir fry, asian salad, orange passion fruit jasmine green tea
Wednesday
creamy pasta primavera
Thursday
out for hamburgers
Friday
homemade pizza, ice cream sundaes
Saturday
philly cheese steak sandwiches, potato chips
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