Ingredients :
Fresh Strawberry sliced – ½ cup
Pound cake – 1 loaf (I used store bought pound cake)
Fresh whipped cream – 1 cup (recipe follows)
Strawberry sauce – ½ cup (recipe follows)

Procedure :
1. Cut the pound cake in cubes. They can be rustic.
2. In an individual wide glass, arrange the cake cubes first.
3. Drizzle the strawberry sauce generously.
4. Dollop the fresh cream over the strawberry sauce.
5. Then arrange fresh strawberry over the fresh cream.
6. Now again arrange the cake cubes over the strawberry and continue the above steps until the glass is filled.
7. Cover the glasses with plastic wrap and place it in the refrigerator until chilled or until it is served.
8. Before serving garnish it with whipped cream and little sauce.

Fresh Whipped Cream

Heavy whipping cream – ½ cup
Sugar – 2 tablespoon
Procedure :
1. Take a shallow and big bowl. Keep the heavy whipping cream in fridge until used. It must be cold.
2. Pour the cream to a bowl and whip it in the electric hand mixer or use a whisk. Add sugar when the cream starts to form.
3. Whip the cream until a stiff peak is formed. That is, it should be in the consistency of a soft ice-cream.

Strawberry sauce

Fresh strawberry – 1 cup
Sugar – ¼ cup
Water – ½ cup
Corn starch – 1 tablespoon
Lime juice – 1 teaspoon

Procedure :
1. Puree the strawberry in the blender with sugar and water.
2. Pour the puree in a sauce pan and add the cornstarch and bring it to boil.
3. After the sauce is thick enough. Switch off the burner and stir in the butter and lime juice.

Mix corn flakes with 1/4 cup butter; set aside for topping. Combine all ingredients, except topping. Place in buttered casserole dish and top with corn flake mixture.

Bake in preheated 350 degree oven for 45 minutes. Serves 12.

Serves 4

Prep: 15 minutes
Total: 30 minutes

Ingredients:

Coarse salt and ground pepper
Vegetable oil, for grates
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan, plus more for serving
2 tablespoons butter

Directions:

Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.

Found at Melissa’s…

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
    2      cups          peanut butter
    2 1/2  cups          powdered sugar
      1/2  cup           brown sugar
    1      teaspoon      vanilla
      1/2  cup           graham cracker crumbs
      1/2  cup           melted butter
                         ***TOPPING***
    2      squares       semi-sweet baking chocolate
    1      tablespoon    peanut butter

Combine all ingredients except topping ingredients.  Mix well and place in
a buttered 9″ square pan.  Melt the topping ingredients together (the
microwave works well for this) and spread over the top of the peanut butter
mixture.  Chill until topping is firm.

                    – - – - – - – - – - – - – - – - – -

Preheat the oven to 350 degrees F.

Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife, about 40 minutes. Serve hot. These can also be chilled and served with fried chicken or ham.

From the Kraft Kitchens Calendar (April):

Prep: 10 min. Total: 55 min.

1 C. sliced mushrooms
1 C. each chopped onion and broccoli
5 eggs
1/3 C. Miracle Whip Dressing
1/3 C. milk
1 C. shredded sharp cheddar cheese
1 frozen deep dish pie shell (9 inch)

Preheat oven to 375 degrees. Place vegetables in skillet sprayed with cooking spray; cook on medium heat 5 min. or until vegetables are tender, stirring occasionally. Set aside.

Beat eggs, dressing and milk in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell. Place pie shell on baking sheet.

Bake on a baking sheet 40 to 45 min. or until center is set and quiche is golden brown. Let stand 10 min. before cutting into slices to serve.

Makes 6 servings, 1 slice each.

Makes: 2 pies

Start to Finish: 60-90 minutes

Rating: unknown

Preheat Oven: 375°

——————————————————————————–

INGREDIENTS
2 frozen pie shells
1-10 3/4 oz cream of mushroom soup
1/2 C. milk
1 bag frozen mixed vegetables
2 C. cooked chopped chicken
1 tsp. minced garlic
1 small onion
Coarse ground black pepper, to taste

DIRECTIONS
Preheat oven to 375 degrees.

Take pie shells out of freezer, separate, lay one pie shell flat, leaving the other in the pie pan, and thaw for 10 minutes. Meanwhile, defrost frozen veggies in microwave; chop and Sautee onion. Mix chicken, defrosted veggies, sautéed onion, garlic, soup and milk in large mixing bowl. Pour into pie shell; top with flattened pie shell. Pinch edges together and poke holes in top crust.

Bake for about 30-40 minutes or until crusts is done.

1-1/2 – 2 lbs ground beef
1/2 cup water
4 Tbsp chili powder (I use barely any so the kids don’t complain it’s too spicy LOL)
2 tsp cinnamon
1 tsp ground cloves
2 tsp sugar (or splenda!)
(I also throw in a few dashes of cumin)
1 1/2 tsp garlic powder
1/2 large onion coarsely chopped
1 can (28 oz) chopped tomatoes with liquid
2 cans (16oz ea) red kidney beans with liquid
(shredded cheddar cheese)

saute meat in its own juices until brown
add other ingredients (except cheese) in order above. simmer min. 30 mins and up 1 hour.
(She says to serve over noodles or rice – I skip that part because of the carbs and serve it with a small bit of sour cream and with the cheddar cheese on top.

This makes 10 servings – so there’s usually left overs for lunches and/or another dinner.

If you try it before I do, let me know what you think…

Boil giblets (neck, liver, heart, gizzard) in water to cover for 1-1/2 hours. Save the water.

Grind (or chop finely and mash) and saute in 2 cubes of butter or margarine:
Celery – 4 to 5 stalks
1 brown onion
Boiled giblets

Mix in a large bowl:
Mrs. Cubbison’s Regular Dressing (1 box = 2 bags) or Pepperidge Farm Herb-Flavored Stuffing (2 bags)
1/2 pound of mushrooms, quartered or sliced (your preference)
1/2 C. of broth from giblets (save any additional broth for gravy)
pepper to taste
1 t. sage

Pour sauteed ingredients and spices over dressing, broth and mushrooms and mix gently.

Stuff turkey (both cavities). The remainder of the stuffing/dressing can be placed in a covered glass dish and baked with the turkey for the last hour or so.

Cut one large side out of a large brown paper shopping bag and discard. Grease the inside of the rest of the bag with butter or margarine. Place turkey, breast side up, on a rack in a roasting pan. Cover the turkey with the greased bag, greased side down and tuck in the sides.

Making sure that the bag does not touch the sides or top of the inside of the oven, bake at 325 F, 15 minutes per pound. The turkey will cook faster because it is covered.

Don’t open the oven – except to check the meat temperature when almost done. The turkey is done when a meat thermometer, inserted in the breast and not touching bone, reads 175 F. Don’t worry if the pop-up thermometer that many come with hasn’t popped, just go by the temperature on the meat thermometer.

If you watch the temperature closely at the end, I guarantee this will be the best, most tender turkey you’ve ever had.