Tuesday, March 31, 2009
Sunday, March 29, 2009
Happy Sunday everyone! I hope you are enjoying a truly blessed and happy one and enjoying your day. We are finally enjoying some pretty Sunshine after many days of rain. But not complaining, we love getting the rain. With spring in mind, I thought it would be fun to share this yummy recipe with you all. My Mom had this recipe over Christmas and it was so delicious....I was shocked when I learned how easy it was to prepare....So if you're bringing the dessert at your Easter celebration this year, you might want to consider this yummy and very pretty treat!
Lemon Cloud Pie
1 prepared 9-inch (6 oz.) shortbread crumb crust
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1/2 cup (about 3 medium lemons) fresh lemon juice
1 teaspoon grated lemon peel
2 cups frozen whipped topping, thawed
Grated lemon peel or lemon slices (optional)
BEAT sweetened condensed milk, lemon juice and peel in small mixer bowl until combined. Fold in whipped topping; pour into crust. Cover; refrigerate for 2 hours or until set. Garnish with lemon peel. NOTE: For a lower calorie and fat version of this recipe, a 6-oz. prepared reduced-fat graham cracker crust and fat-free frozen whipped topping can be substituted for the shortbread crumb crust and frozen whipped topping.
Wednesday, March 25, 2009
Monday, March 23, 2009
Friday, March 20, 2009
Thursday, March 19, 2009
Tuesday, March 17, 2009
Monday, March 16, 2009
Happy Monday Morning to everyone! Hope you all enjoyed a fantastic weekend and eagerly await what the new week promises.....I came across this recipe over the weekend and it sounds so yummy. I am going to try it this week for supper......Thought I would share it with my wonderful bloggedy friends! Enjoy:-)
Creamy Chicken & Pasta Bake
1-1/2 cups multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.
DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.
BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.
Add 1/2 tsp. dried basil leaves to skillet along with the chicken.
Substitute 2-qt. casserole dish for the square baking dish.