Thursday, August 27, 2009

Frosty Orange Creme Layered Dessert

This one is from the food & family summer 2009 magazine.

Frosty Orange Creme

2 cups orange sherbet or sorbet, softened
1 pkg (8 oz.) Philadelphia cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz) Cool Whip whipped topping, thawed

Line a 9x5 (loaf) pan with foil extending over sides. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 minutes.

Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in Cool Whip. Pour over sherbet in pan.

Freeze for 3 or more hours. To unmold, Invert pan onto plate; remove foil.

Our Review: This was absolutely amazing!! Everyone gave this a 10 out of 10.

Robin made this last night and after I told her that I thought it could use more sherbet, she used a 13x9 pan put a layer of sherbet in the bottom, covered that with the cream cheese mixture (let freeze) and then topped it all with another layer of sherbet. She said it turned out great!

Potato, Broccoli and Sausage Skillet

This one is from

Potato, Broccoli and Sausage Skillet

2 cups water
2/3 cup milk
2 T margarine or butter
1 box Betty Crocker scalloped potatoes
2 cups halved & sliced fully cooked sausage (I used turkey sausage)
1/2 cup Thick 'n chunky salsa (I did not put this in)
2 cups frozen broccoli (1 used about 1 cup)

In skillet heat water, milk and margarine to boiling. Stir in contents of uncooked potatoes and sauce mix pouches. Add sausage and salsa (if desired), stir until well mixed. Reduce heat, cover and simmer 15 minutes (a little shorter if no salsa is used), stirring occassionally.

Stir in broccoli. Cover and cook for 8 minutes longer or until potatoes and broccoli are tender.

We served this with buttered bread and peaches.

Our Review: Mike and I really liked this one. Brooke said it was OK and Lexy didn't care for it even though it had her favorite sausage.

Crockpot Swiss Casserole Chicken

This one came from, thanks!

Crockpot Swiss Casserole Chicken

6 chicken breast halves
4-5 slices swiss cheese
1 can cream of mushroom soup (I used cream of chicken)
1/4 c. milk
2 c. stuffing mix (I used 1 box stove top)
1/2 c. butter, melted

Spray crockpot with cooking spray (I didn't and the cheese made for a hard clean up). Lay chicken breasts in crockpot. Top with cheese. Combine soupo and milk and spoon over cheese. Sprinkle stuffing mix on top. Drizzle melted butter over stuffing mix.

Cook on low 8-10 hours or high 3-4 hours. (I cooked for about 9 hours and the chicken seemed a little dry so I would go with 6-8 hours).

We served this with green beans and pears.

Our Review: This was very tasty, we will be making it again!

Sunday, August 23, 2009

Lime Chiffon Pie

This one came from

Lime Chiffon Pie

2/3 cup boiling water
1 pkg (3 oz) Jell-O Lime sugar free gelatin
ice cubes
1/2 cup cold water
2 cups thawed Cool Whip
1 1/2 t lime zest
2 T lime juice
1 ready-to-use graham cracker crumb crust (6 oz)

Add boiling water to gelatin mix in large bowl, stir with whisk 2 min. until completel dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin, stir until ice is melted.

Stir in cool whip, zest and juice. Refrigerate 15-20 min., or until mixture is very thick and will mound. Spoon into crust.

Refrigerate 4 hours.

Our Review: Yummy, yummy! We all liked this one!

Weekly Menu

Manwich, coleslaw, tator tots, mandarin oranges

Chicken Pot Pie, fruit cocktail

Potato, broccoli, sausage skillet, buttered bread, peaches

Baked Pork Chops, squash bake, pears

Pizza (school event)

and for dessert...frosty orange creme layered dessert

Wednesday, August 19, 2009

Breakfast Casserol

Not sure where this one came from.

Breakfast Casserole

24 oz. frozen shredded potatoes
2 cups shredded cheese
2 cups cooked ham
1 can cheddar cheese soup
2 soup cans full of milk
10 eggs
salt & pepper to taste

Combine all ingredients except shredded cheese. Mix well. Pour into a 13x9 pan. Bake at 350. The recipe said for 45-50 min. but I had to cook mine for 70 min...until knife inserted in center comes out clean. Add shredded cheese to top and bake for another 5 min. until melted.

I served this with peaches and sour cream to top.

Our Review: Mike and I really liked this. I made it with the potatoes still frozen may try thawed next time to see if it takes less time. Very filling.

Monday, August 17, 2009

Weekly Menu

This weeks menu...

Chicken Patties, mashed potatoes/gravy, corn, mandarin oranges

Spaghetti (homemade sauce), garlic bread, strawberries

Breakfast Casserole, peaches

Crockpot Swiss Chicken Casserole , green beans, pears

Tuna Helper, green beans, crescent rolls, pineapple

and one night...Lime Chiffon Pie

Millionaire Cake

Got this one from, thanks!

Millionaire Cake

1 box yellow cake mix
1 box instant vanilla pudding
1 3/4 cups milk
8 oz. cream cheese, softened
Large can crushed pineapple, reserve juice
8 oz. cook whip

Prepare cake mix, substituting pineapple juice for water.
Bake as directed on box, let cool.
Beat pudding, milk and cream cheese until smooth.
Spread cream cheese mixture on cake.
Spread crushed pineapple over pudding.
Top with cool whip and refigerate.

Our Review: We all thought this tasted good the first night but even better after it was in the refridgerator overnight...YUMMY!

Friday, August 14, 2009

Crockpot Saucy Pork

Not sure where this one came from :-)

Crockpot Saucy Pork

1 can cream of chicken soup (I use 98% FF)
1/2 cup sour cream
1 pkg lipton onion soup mix (I only used 1/2 pkg)
Pork roast/chops/steaks (I used frozen steaks)
Egg noodles (I used half a package)

Place frozen pork in crockpot (if not using frozen add a little water to the pot). Pour remainder of ingredients on top. Cook 8 hours on low.

Remove pork and break into chunks. Boil noodles on stove, drain.

Pour noodles into crockpot with juices and return pork to crockpot. Mix well. and eat.

We served this with corn and peaches

Our Review: I really didn't think Brooke would like this since she is against all things "saucy" but she had seconds on her plate within minutes. Mike and I both liked this one as well. Lexy didn't try it.

BBQ Chicken Pizza

This recipe was adapted from one at, thanks!

BBQ Chicken Pizza

2 (12 inch) pre-baked pizza crust
2 cup barbeque sauce
chicken, cooked and cubed
3-4 cups shredded colby-jack cheese

Cook Chicken. I used leg quarters (4) and cooked them in the crock pot for 8 hours and then took the skin off and deboned.

Preheat oven to 350. Place pizza crust on baking sheets. Spread BBQ sauce on each crust and top with chicken and cheese. Bake for 15 minutes, or until cheese is melted and bubbly.

Our Review: Mike and I both thought this was very tasty. Lexy ate a few bites and said she like it. Brooke didn't care for this (she doesn't like BBQ sauce).

Tuesday, August 4, 2009

Weekly Menu

This weeks menu...

Breakfast burritos, tator tots, mandarin oranges

Beef Enchiladas, salad, strawberries

Taco Salad, peaches

BBQ Chicken Pizza, raw veggies, pineapple

Crockpot Saucy Pork, egg noodles, corn, peaches

Mock Chicken/Turkey Cordon Bleu

Mock Chicken/Turkey Cordon Bleu

Chicken or Turkey Tenderloins
Ham (I used Carl Buddig)
Sliced Cheese (I used swiss)
Heavy Cream
Salt and pepper to taste
Garlic powder to taste

Grease a baking dish and layer the tenderloins on the bottom.

Sprinkle with salt, pepper and garlic powder to taste.

Place a layer of ham followed by the cheese and then pour about a cup of heavy cream over the top.

Bake at 450 for about 25-30 minutes or until tenderloins are done, the cheese is melted and browning and the cream is bubbly.

We served this with lipton noodles, green beans and peaches.

Our Review: This was excellent. Very easy to make and tasty. Definately a keeper!