Pudding mix flavor---Flavor choices---Cookies
chocolate---cinnamon (3/4-1 tsp)----30 chocolate chip cookies
vanilla---1 tbsp. cocoa---30 chocolate wafers
lemon---1/4 tsp ginger---30 ginger snaps
butterscotch---1/2 tsp vanilla---60 nilla wafers
Pour 1 cup mil in a medium bowl. Add 1 pkg of pudding mix. Beat with a wire whisk for 2 mintues. Stir in 1 1/2 cups cool whip.
Spread 2 tsp. pudding mix onto cookies, and stack cookies together. Stand on end and stick together to make a log. Frost with remaining pudding mixture.
Refrigerate overnight. Cut diagonally to serve.
Saturday, March 26, 2011
Artichoke dip
1 lb. 3 oz. of asparagus spears, drained
10 oz. frozen chopped spinach, thawed and drained
8 1/2 oz. artichoke hearts, drained and chopped
8 oz. cream cheese-(chive and onion flavor)
1/2 cup mayo
1 1/2 cups grated parmesan cheese
Mix all ingredients, except for 1/2 cup parmesan cheese. Put in a 9x13 baking dish. Top with the rest of the parmesan cheese.
Bake at 375 for 35 minutes.
10 oz. frozen chopped spinach, thawed and drained
8 1/2 oz. artichoke hearts, drained and chopped
8 oz. cream cheese-(chive and onion flavor)
1/2 cup mayo
1 1/2 cups grated parmesan cheese
Mix all ingredients, except for 1/2 cup parmesan cheese. Put in a 9x13 baking dish. Top with the rest of the parmesan cheese.
Bake at 375 for 35 minutes.
Cheddar biscuits
2 1/4 cups bisquick
1/2 cup cheddar cheese
2 tablespoons fresh herbs (parsley, basil, rosemary)
1/4 cup sour cream
2 tbsp. dijon mustard
1/3 cup milk
1 egg, slightly beaten
12 flat parsley leaves
Mix baking mix, cheese and herbs. Mix sour cream, mustard and milk in a small bowl, and stir in baking mix until combined. Knead 10 times, pat into 1/2 inch thick circles. Place on a baking sheet and brush with the beaten egg. Place 1 parsley leaf on top of each biscuit and brush again with the egg.
Bake 425 for 12 to 15 minutes
1/2 cup cheddar cheese
2 tablespoons fresh herbs (parsley, basil, rosemary)
1/4 cup sour cream
2 tbsp. dijon mustard
1/3 cup milk
1 egg, slightly beaten
12 flat parsley leaves
Mix baking mix, cheese and herbs. Mix sour cream, mustard and milk in a small bowl, and stir in baking mix until combined. Knead 10 times, pat into 1/2 inch thick circles. Place on a baking sheet and brush with the beaten egg. Place 1 parsley leaf on top of each biscuit and brush again with the egg.
Bake 425 for 12 to 15 minutes
Parmesan Crisps on a salad
1 cup grated parmesan cheese
2 tsp chopped fresh rosemary
8 cups mixed salad greens
1/2 cup seedless red grapes
1/2 cup walnut pieces
1/2 cup red wine vinaigrette dressing
mix cheese and rosemary, place on baking sheet and flatten. Bake for 5 minutes, turn crisps over, bake an additional one minute. Cool on a wire rack.
Mix all the greens together and serve with the parmesan crisps.
2 tsp chopped fresh rosemary
8 cups mixed salad greens
1/2 cup seedless red grapes
1/2 cup walnut pieces
1/2 cup red wine vinaigrette dressing
mix cheese and rosemary, place on baking sheet and flatten. Bake for 5 minutes, turn crisps over, bake an additional one minute. Cool on a wire rack.
Mix all the greens together and serve with the parmesan crisps.
Creamy Tomato Basil Pasta
2 lb. chopped tomatoes
8 oz. cream cheese
1/4 cup sun dried tomato vinaigrette dressing
1/2 cup chopped fresh basil
16 oz. linguine
1/2 cup pine nuts
Toss tomatoes with cream cheese and dressing, refrigerate for two hours. Cook pasta and toss with the tomato mixture and pine nuts.
From Kraftfoods
8 oz. cream cheese
1/4 cup sun dried tomato vinaigrette dressing
1/2 cup chopped fresh basil
16 oz. linguine
1/2 cup pine nuts
Toss tomatoes with cream cheese and dressing, refrigerate for two hours. Cook pasta and toss with the tomato mixture and pine nuts.
From Kraftfoods
Subscribe to:
Posts (Atom)