WOOHOO! Twist & Shout for my friend Lark!

Did you see it at Facebook over the weekend?

Our amazing friend Lark is one of the "Real Women of Philadelphia!"  She's won a contest at Kraft! 

She is the "Make  to Impress Dessert Winner 5" with her Pecan Cream Cheese Custard Pie recipe!

WOOOWZERS!!

(If you didn't know already, Lark and I are co-bloggers, along with Libby at Country Cooks Across America blog) One day I hope to write about about experience together....

Take a look-see at this cool video. Can we even imagine seeing our name pop up like this from such a BIG site!?

Real Women of Philadelphia video

I can't wait to try that recipe.

I had already been wanting to post a picture of the gifts I received from Lark this week.  She went to Disneyland and ran a race...as she often does...and thought of me while she was there!

These are the lovely things I opened and then giggled & giggled.

The 'Main Man' Mickey shaped pasta...measuring spoons and a Minnie head on a chain.

How cute huh?

I'm blessed to call Lark my friend...she's definitely a sister of the heart, and we have yet to meet. 

One day we will...I'm trying to coax her to come to my part of the world because she's infatuated with Amish and we have many living in our corner of the world.

Thanks for your thoughtfulness Sparky Larky! MUAH!

Amazing Chicken Squares - OH MY!

This dish rates right up there as one of my most favorite dishes...it's great for serving company too.

These are simple enough to make.

But there's definitely nothing 'square' about their taste!

And really...they're not square, but shaped much like an apple dumpling.

I feel so spoiled whenever we enjoy these for a meal.

I was recently told by a friend that she has to double the recipe for her family because they can't get enough of this dish.

Try 'em...I'm sure you'll like 'em.

I love that they can be made a day ahead and refrigerated until ready to bake.

The picture above is before baking..

Yep, this is another favorite recipe that made it into my cookbook....page 50. 

(By the way...I'm running a 'first year' discounted special - I sold my very first cookbook one year ago August 1st - YAHOOO!!  Sold over 400 within the first five months!  Unbelievable! So I'm running a special deal...check out this page and click here for more info)

I can't say enough wonderful things about how delicious these chicken squares taste.

For me...they're 'over the top'.  On a scale of 1 - 10, I would rate these 11!

(But then...I LOVE cream cheese...and crescent rolls too.  My favorite two ingredients to bake with!)

CHICKEN SQUARES

4 ozs. cream cheese, softened

3 Tb. butter or margarine, melted, divided

2 c. chicken, cooked and cubed

1/4 tsp. salt

1/8 tsp. pepper (we like more)

1/2 (10-3/4 ozs) can cream of chicken soup

2 Tb. milk

1 (8 ozs) can crescent rolls

3/4 c. seasoned croutons, lightly crushed

Preheat oven to 350. Blend cream cheese and 2 Tb. butter until smooth.  Add chicken, salt, pepper, soup and milk.  Mix by hand until smooth.  Separate crescent rolls into 4 rectangles.  Firmly press perforations to seal.  Spoon heaping 1/2 c. mixture onto center of each rectangle. Pull four corners of dough to top center of chicken; twist slightly and seal edges. (This may be the hardest part). Brush tops with remaining margarine; dip in crouton crumbs.  Bake on ungreased cookie sheet for 20 - 25 minutes or until golden brown. 

Yield: 4 'sandwiches'

(Or cover and refrigerate up to 24 hours before baking.  Bring to room temperature before baking.)

Linked to Melt in Your Mouth Monday
    Ingredient Spotlight

(Sugar free) Dreamsicle Salad: Updated

This is the most pinned recipe at my blog!  And it's a real winner! I thought it was time I updated the photo as it's a very old post....do hope you'll give it a stir, and a taste, soon! 

This is an easy and delightful dish that is light and can be served as a salad or a dessert.

It only calls for 4 ingredients!

And it can be whipped up in just minutes.  Ya gotta love that about any recipe! 

It tastes like the frozen treat made with vanilla ice cream and orange sherbet.

(A Creamsicle)

MMMMM!

DREAMSICLE SALAD

1 sm. box (4 serv. size/.3 oz pkg)* sugar-free orange jello

1 sm. box (4 serv. size/1 oz pkg)* sugar free instant vanilla pudding

1 - 10 ozs. can mandarin oranges, drained

1 - 8 ozs. tub fat free frozen whipped topping, thawed

Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let set in fridge for 
20 - 30 minutes.  With mixer or whisk, add dry vanilla pudding mix to jello and beat until

smooth. Fold in oranges and whipped topping (by hand). Refrigerate.

Try strawberry jello with strawberries, peach jello with (no sugar added) peaches, etc.

Dreamy!  Weight Watchers points per cup - 1 (Prior to Points Plus)

1 serving = 1/2 cup 

*these sizes refer to brand-name sugar-free packaging in the small box.  Other brands or sugar-full packages may contain a different oz. by weight or volume, but for this recipe, I use the small box in any case.

Linked to Ingredient Spotlight
          Fit & Fabulous Friday
Full Plate Thursday
Weekend Potluck

Make Ahead M-M-M-Mac 'n' Cheese

MAY I HAVE YOUR ATTENTION PLEASE!!!

THIS IS A SPECIAL POST!!!!

I'm one of many bloggers (73 last count) across the country who are all posting a mac 'n' cheese recipe at the same time today!

More info at the bottom of this page...

HOW FUN IS THAT???

@@@@@@@@@@@@@

I was tickled when I saw the recipe for this creamy...dreamy..MAKE AHEAD TOO! macaroni & cheese at Jane Doiron's Make Ahead Meals for Busy Moms recently....a guest post by Comfy Cuisine.

My daughter's 5 mo. old son, Sam, had colon surgery in mid-August, and I planned to spend a week with them as he was recovering. They live nearly 3 hours away.

I love to fix make ahead meals for Deb and family, so she can just pull things out of the freezer and have a nutritious meal for dinner on busy busy days.

SO...I took this recipe along with me and it sure was delicious! We enjoyed one dishfull for dinner the day I made it, and the other one went into the freezer. 

I would never have guessed you could freeze mac 'n' cheese!

I shredded the cheese myself.  Sometimes the pre-shredded won't melt smoothly, and I like smoooooth!!!

I made a white sauce and cooked it over the stove per directions. I was tickled when a long distance friend called just then cause I had time to stand and visit while I stirred.  *_*

Then I stirred that yummy cheese into the sauce until it melted together.  MMMMM!

All of us really REALLY liked the crunchy topping!

It was perfect for the soft and smooth mac 'n' cheese.

M-M-M-Marvelous Mac 'n Cheese!

I lined one of her baking dishes with foil and poured the rest of the mac 'n' cheese in it..when it was cooled to room temp, I placed it in the freezer until frozen, then removed the dish and wrapped the mac 'n cheese tightly in the foil.  (Directions below)

Make-Ahead Macaroni and Cheese from Comfy Cuisine



2 microwave-safe 8-inch square baking dishes for this recipe
4 slices white sandwich bread, torn into pieces
1/4 cup grated Parmesan cheese
1 garlic clove, minced
8 Tbsp. (1 stick) unsalted butter, melted
Salt and Pepper
1 lb. elbow macaroni (I used mini penne)
6 Tbsp. all-purpose flour
1 tsp. dry mustard
1/8 tsp. cayenne pepper (optional)
4-1/2 cups low-sodium chicken broth
1-1/2 cups heavy cream
4 cups shredded colby cheese
2 cups shredded extra-sharp cheddar cheese

Process topping: Pulse bread, Parmesan, garlic and 2 Tbsp. butter in food processor until coarsely ground. Divide crumb mixture between 2 zip-lock freezer bags and freeze.

Cook pasta: Bring 4 quarts water to boil in large pot over high heat. Add 1 Tbsp. salt and macaroni and cook until barely softened, about 3 minutes (important to avoid mushy blown-out macaroni). Drain pasta, then spread out on rimmed baking sheet and let cool.
Make sauce: Heat remaining butter, flour, mustard and cayenne (if using) in empty pot over medium-high heat, stirring constantly, until golden and fragrant; about 1 to 2 minutes. Slowly whisk in broth and cream and bring to a boil. Reduce heat to medium and simmer until slightly thickened, about 15 minutes. Off heat, whisk in colby, cheddar, 1 tsp. salt, and 1/2 tsp. pepper until smooth.

Freeze: Stir cooled pasta into sauce, breaking up any clumps until well combined. Divide pasta mixture between two 8-inch square baking dishes. Cool to room temperature. Wrap dishes tightly with plastic, cover with foil, and freeze for up to 2 months.

Bake: Preheat oven to 375 degrees F. Remove foil from casserole and reserve. Microwave casserole until mixture is thawed and beginning to bubble around edges, 7 to 12 minutes, stirring and replacing plastic halfway through cooking. Discard plastic and cover pan with reserved foil. Bake 20 minutes, then remove foil and sprinkle with 1 bag frozen bread crumbs. Continue to bake until crumbs are golden brown and crisp, about 20 minutes longer. Let cool 10 minutes.

OOPS - there's a picture of Sam!  HOW DID THAT GET HERE?  ;-}

Isn't he just a dollbug?  He's a redhead - it runs in our family.

He did GREAT after surgery...recovered very nicely. This pix was taken a week post-surgery. He's a very happy little guy.

The look on his face kinda makes one think he's saying..'I'm in charge here!" *_*

Won't be long and he'll be enjoying mac 'n' cheese with the family too!  He just cut his first tooth this week!


Linked to Tina's Crazy Cooking Challenge

Linked to Sunday Funday

Best Banana Cake

(I giggled when I realized last night that I've had this post in my drafts for some time now! I scheduled it last week, only then to realize that today is the birthday of Pam's (the one who shared this recipe with me) mom, who is also a dear friend, so....

HAPPY BIRTHDAY BETTY!!)

This is a wonderfully moist cake and I love that you use a yellow cake mix to simplify the ease of making it.

A dear Tennessee friend, Pam, sent me the recipe with raves.  Her hubby and sons have proclaimed this is the 'Best Banana Cake' EVER!

(Hubby and I were able to meet up with Pam and her hubby when they were in our area for a reunion last weekend, so it's only appropriate I share this now!)

 I had to try the recipe the same day she sent it to me...

I always keep bananas, in the peel, in my freezer, so I pulled some out to thaw while I did other things, and then whipped this up in no time at all.

It only takes a few ingredients...

Yep!  It has yogurt in it, so it's very moist and tasty....and healthier! 

BEST BANANA CAKE

3 or 4 eggs*

( I used 3 - use 2 egg whites for 1 of the eggs)

1 c. vanilla yogurt

(could use banana or pineapple?)

1/4 c. water

1/3 c. oil (or applesauce)

5 - 6 very ripe bananas

1 (18 ozs.) yellow cake mix

1/2 c. chopped pecans (or more to taste)

* 3 eggs make this cake fluffy; 4 eggs will make it denser (like egg bread).

Preheat oven to 350. Grease a 9" X 13" baking dish.

In large bowl, combine eggs, yogurt, water, oil and bananas. Blend well then add cake mix and beat until almost smooth. Pour into prepared pan and bake about 38 - 40 minutes. Test with toothpick for doneness.

I made a cream cheese 'glaze' and sprinkled the nuts over the top. They are best if they are toasted first.

CREAM CHEESE GLAZE

4 ozs. cream cheese, softened

1/4 c. butter, softened

1 tsp. vanilla

1 - 1-1/2 c. powdered sugar

In medium bowl, blend cream cheese and butter until smooth.  Stir in vanilla.  Add powdered sugar until you achieve desired consistency.  I wanted a light glaze, so mine was a little runny, but it did set up.   

Pam also notes...

(The darker the bananas, the richer the flavor.  To achieve this faster, peel each banana, place in a ziploc bag, squeeze until a mush, and place in the freezer.)

Linked to Crazy Sweet Tuesday - Featured

                 Totally Tasty Tuesday

                   Simply Delish Saturday

           Tea Party Tuesday