FRUIT SMOOTHIES:
1 Cup Frozen Fruit (sliced)
4 oz. Juice
1 Scoop Frozen Vanilla Yogurt (Kroger Brand 1/2 Gal. $1.99)
Let fruit thaw until you can break it apart, about 3-5 min.
Pour juice in blender, add fruit and Frozen Yogurt. Blend until
smooth. Yield: 1 Smoothie
PARMESAN/RANCH CHICKEN:
1 Cup Bread Crumbs
1 Cup Dry Parmesan Cheese
1/2 Envelope Dry Ranch Dressing Mix
1 Stick Melted Margarine
8-9 lbs. Chicken
Dip chicken in melted margarine. Roll in Breading Mixture.
Bake 350 degrees for 1 1/2 hours until done.
BUTTERY CRESCENT ROLLS:
1 pkge. (1/4 oz) Active Dry Yeast
1/2 cup warm water
1/2 cup warm milk
1/2 cup butter, softened
1/3 cup sugar
1 Egg
3/4 tsp. salt
4 to 4 -1/2 cups All-purpose Flour
Additional butter, melted
In a large mixing bowl dissolve yeast in warm water. Add the milk,
butter, sugar, egg salt and 2 cups of flour. Beat on medium speed for 2
min. Stir in enough remaining flour to form a soft dough. Turn onto a
floured surface; knead until smooth and elastic, about 6-8 min. Place in
a greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour. Punch dough down. Turn onto a
floured surface; divide in half. Roll each portion into a 12-in. circle;
cut each circle into 12 wedges. Roll up wedges from wide end and place
pointed end down 2 in. apart on greased cookie sheets. Curve ends to
form crescents. Cover and let rise in a warm place until doubled, about
30 minutes. Bake at 375 degrees for 12-14 minutes or until golden
brown. Brush with melted butter. Remove from pans to wire racks to
cool. Yield: 2 Dozen
CANDY BAR PIES:
1 Box (4 servings) Instant Pudding
1 Cup Milk
8 oz. Whip Cream (divided)
1/2 Cup chopped Candy Bar
1 Graham Cracker Crust
Additional Candy Bar (garnish)
Combine first two ingredients in Mixing Bowl. Beat on Medium
speed until just starting to thicken. Add Whip Cream (minus
1 cup for garnish on top). Stir in chopped Candy Bars. Pour into crust.
Garnish with remaining whip cream and candy bars.
Refrigerate 4-6 hours. (* Candy Bars with caramel in them do better
frozen instead of refrigerated. Freeze 4-6 hours. Remove from freezer
20 min. before serving.)
1 Cup Frozen Fruit (sliced)
4 oz. Juice
1 Scoop Frozen Vanilla Yogurt (Kroger Brand 1/2 Gal. $1.99)
Let fruit thaw until you can break it apart, about 3-5 min.
Pour juice in blender, add fruit and Frozen Yogurt. Blend until
smooth. Yield: 1 Smoothie
PARMESAN/RANCH CHICKEN:
1 Cup Bread Crumbs
1 Cup Dry Parmesan Cheese
1/2 Envelope Dry Ranch Dressing Mix
Advertisement:
1 Stick Melted Margarine
8-9 lbs. Chicken
Dip chicken in melted margarine. Roll in Breading Mixture.
Bake 350 degrees for 1 1/2 hours until done.
BUTTERY CRESCENT ROLLS:
1 pkge. (1/4 oz) Active Dry Yeast
1/2 cup warm water
1/2 cup warm milk
1/2 cup butter, softened
1/3 cup sugar
1 Egg
3/4 tsp. salt
4 to 4 -1/2 cups All-purpose Flour
Additional butter, melted
In a large mixing bowl dissolve yeast in warm water. Add the milk,
butter, sugar, egg salt and 2 cups of flour. Beat on medium speed for 2
min. Stir in enough remaining flour to form a soft dough. Turn onto a
floured surface; knead until smooth and elastic, about 6-8 min. Place in
a greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour. Punch dough down. Turn onto a
floured surface; divide in half. Roll each portion into a 12-in. circle;
cut each circle into 12 wedges. Roll up wedges from wide end and place
pointed end down 2 in. apart on greased cookie sheets. Curve ends to
form crescents. Cover and let rise in a warm place until doubled, about
30 minutes. Bake at 375 degrees for 12-14 minutes or until golden
brown. Brush with melted butter. Remove from pans to wire racks to
cool. Yield: 2 Dozen
CANDY BAR PIES:
1 Box (4 servings) Instant Pudding
1 Cup Milk
8 oz. Whip Cream (divided)
1/2 Cup chopped Candy Bar
1 Graham Cracker Crust
Additional Candy Bar (garnish)
Combine first two ingredients in Mixing Bowl. Beat on Medium
speed until just starting to thicken. Add Whip Cream (minus
1 cup for garnish on top). Stir in chopped Candy Bars. Pour into crust.
Garnish with remaining whip cream and candy bars.
Refrigerate 4-6 hours. (* Candy Bars with caramel in them do better
frozen instead of refrigerated. Freeze 4-6 hours. Remove from freezer
20 min. before serving.)