Frosty Orange Creme Layered Dessert

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

Frosty Orange Creme


Ingredients:
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 http://www.bettycrocker.com/

Potato, Broccoli and Sausage Skillet

Ingredients:
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 http://crockpottuesdays.wordpress.com/, thanks!

Crockpot Swiss Casserole Chicken

Ingredients:
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!

Lime Chiffon Pie

This one came from Kraftfoods.com

Lime Chiffon Pie

Ingredients:
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

Breakfast Casserol

Not sure where this one came from.

Breakfast Casserole

Ingredients:
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.

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