Fast and Easy Tiramisu

Got this recipe from Kraft.com

• 2 pkg. (3 oz. each) ladyfingers, split, divided
  
• 2 Tbsp.  MAXWELL HOUSE Instant Coffee
  
• 1 Tbsp. sugar
  
• 1 cup  boiling water
  
• 2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
  
• 1/2 cup  sugar
  
• 2 cups thawed COOL WHIP LITE Whipped Topping
  
• 1 tsp.  unsweetened cocoa powder
  

ARRANGE 1 package of the ladyfingers on bottom of 13x9-inch baking dish. Dissolve combined coffee granules and 1 Tbsp. sugar in boiling water. Brush 1/2 cup of the coffee mixture onto ladyfingers in dish.

BEAT cream cheese in large bowl with electric mixer until creamy. Add 1/2 cup sugar; mix well. Stir in whipped topping.

SPREAD half of the cream cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Brush with remaining coffee mixture; cover with remaining cream cheese mixture. Sprinkle with cocoa powder. Refrigerate at least 4 hours. Store leftovers in refrigerator.

Jazz It Up

Add 2 Tbsp. almond-flavored liqueur or brandy to cream cheese along with the 1/2 cup sugar.

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Penne ala Heidi

I took 2 different penne pasta recipes and made it my own by adding chicken and eliminating some of the cream and adding evaporated milk.  Enjoy!

Penne Alla Heidi

• 8 oz penne pasta
  
• 2 to 3 chicken breasts-cubed
  
• 2-4 Tbsp. olive oil 
  
• 1 small onion chopped
  
• 2 cloves garlic chopped
  
• 1/2 cup white wine
  
• 1 8oz can tomato sauce
  
• 1/2cup heavy cream
  
• 1/2 cup evaporated nonfat milk
  
• fresh basil and parsley-chopped
  
• salt and pepper to taste
  

Boil pasta according to package direction.

Heat 2-4Tbsp. olive oil in skillet. Saute onion and garlic then add the chicken and cook until chicken is no longer pink.

Add the wine. Let it evaporate for a few minutes. Next add the tomato sauce, heavy cream and evaporated nonfat milk. Stir throughly then add basil and parsley. Salt and pepper to taste. Heat through.

Stir in pasta and serve immediately.

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Poppyseed Chicken

Pre-Ritz crackered

Ritz Cracker goodness!

My sister-in-law gave me this recipe. It is a very southern dish, so good but definitely not low fat or heart healthy!! 

Poppy seed chicken

• 2 or 3 chicken breasts, boiled and cut in small pieces
  
• 1 16 oz sour cream
  
• 2 cans cream of chicken
  
• 2 tbsp. of poppyseeds (I don't measure - just shake some on)
  
• Ritz crackers
  
• 1 stick of butter
  

Mix the first 4 ingredients and put in a baking dish. Cover with crushed up ritz crackers. Melt a stick of butter and pour on top. Bake at 350 for 20-30 minutes. Serve over rice!

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May 25th-31st

My meal plan for the 25th-31st

MONDAY

•  7 Layer Ranchero Dip-recipe
  
•  Hotdogs/Hamburgers
  
•  Baked Beans-recipe
  
•  Chinese Broccoli Slaw-recipe
  
•  Watermelon
  
•  Red, White and Blue Strawberries-recipe
  

 

                       

TUESDAY

•  BLT's
  
•  Carrot/Raisin Salad-recipe
  
•  Fresh Fruit
  
•  Not Yo' Mama's Banana Pudding-recipe
  

WEDNESDAY

• Chicken Enchiladas-recipe
  
• Chips/Queso
  
• Black Beans
  
• Spreads-recipe
  

THURSDAY:

• Philly Cheese Steaks
• Potato Chips
• Carrot Raisin Salad-leftover from Tuesday

                  

FRIDAY:

• Tomato Basil Soup from LaMadeliene
• Grilled Cheese
• Green Salad

SATURDAY:

•  Out to Eat!
  

SUNDAY: 

• Spinach and Bean Tostadas-recipe
  
• Spanish Rice
• Chips and Queso-leftover from Wednesday
• Fresh Fruit

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Red, White and Blue Strawberries

I make these every Memorial Day and the 4th of July. So easy and so festive!

Ingredients:

• Strawberries, washed and dried
• White almond bark, melted according to package directions
• Blue Sprinkles

Directions:

Dip strawberries into melted bark then dip immediately into blue sprinkles. Carefully remove green stem if you would like.  Let harden on wax paper and serve.  Can store in refrigerator for a day.

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Baked Beans

Baked Beans:

Ingredients:

• 1 large can of pork and beans
• 4 strips bacon
• 3/4 cup diced onions
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery

Seasonings, more or less to your taste:

• 1/2 cup brown sugar
• 1 Tbsp. mustard
• 1 Tbsp. catsup
• 1 Tbsp. Worchestershire sauce
• 1 dash tobasco sauce (optional)

Directions:

Fry bacon until crisp, drain.

Saute onions, bell pepper and celery in bacon grease until tender.

Add sauteed vegetables, bacon and seasoning to the large can of pork and bean.

Bake at 350F for 45 minute to an hour

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Not Yo' Mama's Banana Pudding

My mom passed along this recipe to me when she saw it on Paula Deen's show. It is fabulous and is always a favorite when I take it to potlucks!

Not Yo' Mama's Banana Pudding

Recipe courtesy Paula Deen

Ingredients

• 2 bags Pepperidge Farm Chessmen cookies*
• 6 to 8 bananas, sliced 
  
• 2 cups milk 
  
• 1 (5-ounce) box instant French vanilla pudding 
  
• 1 (8-ounce) package cream cheese, softened 
  
• 1 (14-ounce) can sweetened condensed milk 
  
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. 
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. 

Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. 

* I usually buy 3 bags of the cookies because some of them will be broken so by buying 3 bags, I am assured I will get enough whole cookies for the top of the pudding. On the bottom, it doesn't matter so much if  you use broken pieces of cookies.

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