Monday, 17 November 2014

Some good recipes!

I have three recipes to share with you today. Two are for your sweet tooth and one is a supper idea.

I made this for supper last night...let me say, Easy! and Yummy! It was a hit with everyone!! The kids loved it and so did my hubby. The only thing I did different is I substituted the fettuccine for shell pasta because I did not have fettuccine. I got this from a farmer wife friend but I believe it's a Kraft recipe.

Chicken Broccoli Alfredo

220 g fettuccine, uncooked
2 fresh cups broccoli florets
1/4 cup Kraft Zesty Italian Dressing
1 (450 g) lb. boneless skinless chicken breasts, cut into bite-size pieces
1-2/3 cups milk
1/2 (1/2 of 250-g tub) cup Philadelphia Cream Cheese Product
1/4 cup Kraft 100% Parmesan Grated Cheese
1/2 tsp. dried basil leaves

Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly; cook 1 to 2 min. or until sauce is well blended and heated through, stirring frequently.

Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly.

This next recipe I made for my mother-in-law's birthday party. It was soooooooo easy and very delicious. I will definitely make this again. It hit this preggo woman's sweet tooth right smack dab on the spot! I got the recipe off of Pinterest on this website...

Frozen Caramel-Toffee Ice Cream Sandwich Dessert


1 deep-dish rectangular, throw-away foil pan (9x13)
24 store-bought frozen ice cream sandwiches (I could only fir 21 sandwiches in my pan)
2 regular-sized tubs of Cool Whip
caramel sauce
chocolate sauce
bag of Heath bits (I used skor bits)
4 bars Heath or Skor candy bars, chopped (I only used 3 bars)


1. Spray pan with cooking spray. Layer 12 ice cream sandwiches side-by-side in bottom of pan.
2. Spread one tub of Cool Whip over the top of the sandwiches. Drizzle caramel and chocolate syrups over the top of the Cool Whip and then sprinkle with toffee bits. Place in the freezer for about an hour.
3. Layer 2nd level of 12 ice cream sandwiches on top of the toffee bits. Spread with 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle Skor/Heath bars over the top. Place in freezer for several hours until firm.
4. When ready to serve, remove from freezer and use sharp knife to cut into squares.

So yummy!


*For an outdoor gathering, we found this was easiest to eat when cut into squares and served in cups. Place a bunch on a tray for simple serving.
*Warning! This recipe makes a LOT. It keeps well in the freezer for several days. Make it only when you have a large gathering planned, or cut the recipe in half.
*It is suggested that you use the pan indicated in the recipe since you need to have a pan that is deeper than normal. If you have a deep pan alternative, go ahead and try that one (you'll need about 4 to 5 inches of depth to be safe).

Tapioca Pudding

3/4 bag tapioca
3 cups milk
3 eggs
1 cup sugar
1/2 tsp. vanilla

Soak tapioca overnight in water until thick and soft. Drain. Place in milk and cook tapioca in microwave till clear. (~20 minutes) Add sugar and eggs which have been whipped. Add vanilla. Cook again in microwave till thick. (~5 minutes) ******** I forgot to mention that when you eat it to add a spoonful of brown sugar and whipping cream to your hearts content!**********

This recipe is from Corey's Grandma Nelson. It is so delicious and easy to make. And I have craved it my whole pregnancy!



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