Boston Cream Angel Cake

Boston Cream Angel Cake

2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (8 to 10 ounces)
1 cup hot fudge ice cream topping

In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Split cake into three horizontal layers; place bottom layer on a serving plate. Spread with half of the pudding. Repeat layers. Replace cake top. Cover and refrigerate until serving.

In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Boston Cream Angel Cake

Ham & Broccoli Pasta

Ham & Broccoli Pasta

4-1/2 cups uncooked bow tie pasta (12 ounces)
1 package (16 ounces) frozen broccoli florets
3 cups cubed fully cooked ham
1 carton (8 ounces) spreadable chive and onion cream cheese
1/3 cup milk
1/4 teaspoon salt
1/2 teaspoon pepper

In a Dutch oven, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking; drain and set aside.

In same pan, combine remaining ingredients; cook and stir over medium heat until heated through and cream cheese is melted. Return pasta mixture to pan and toss to combine. Yield: 6 servings.

Recipe found here: Ham & Broccoli Pasta

Stuffed Chicken Rolls

Stuffed Chicken Rolls

6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.

Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.

Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°. Yield: 6 servings.

Recipe found here: Stuffed Chicken Rolls

S'more Ice Cream Pie

S’more Ice Cream Pie

2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
2-1/2 cups rocky road ice cream, softened
2/3 cup marshmallow creme
3/4 cup miniature marshmallows

Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake 7-9 minutes or until lightly browned. Cool on a wire rack.

Carefully spread ice cream into crust; freeze until firm. Spread marshmallow creme over ice cream. Top with marshmallows; gently press into creme. Cover and freeze 4 hours or overnight.

Just before serving, broil 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown. Yield: 4 servings.

Recipe found here: S’more Ice Cream Pie

Coconut-Layered Pound Cake

Coconut-Layered Pound Cake

1 loaf (16 ounces) frozen pound cake, thawed
2-2/3 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped almonds, toasted
1 cup chocolate fudge frosting

Cut cake horizontally into four layers. In a small bowl, combine the coconut, milk and almonds.

Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting.

Repeat layers. Yield: 8 servings.

Recipe found here: Coconut-Layered Pound Cake

Fully Loaded Rum Punch

Fully Loaded Rum Punch

A drink of our Fully Loaded Rum Punch is enough to put you down for the count! Our Fully Loaded Rum Punch is made with four different types of rum, lemonade, and pineapple juice!

Garnish with chopped strawberries,oranges & orange wheel

+ 1 oz. (30ml) Light Rum
+ 1 oz. (30ml) Dark Rum
+ 1 oz. (30ml) Spiced Rum
+ 1 oz. (30ml) Coconut Rum
+ 2 oz. (60ml) Lemonade
+ 2 oz Pineapple Juice

Lemon Meringue Pie Cocktail

Lemon Meringue Pie Cocktail

1 lemon wedge
Coarse yellow and white sugar
1-1/2 to 2 cups ice cubes
3 ounces limoncello
1 ounce half-and-half cream
1 tablespoon lemon sorbet
2 teaspoons lemon juice

Rub lemon wedge around the rim of a martini glass; dip rim in coarse sugar. Set aside.

Fill a shaker three-fourths full with ice. Add the limoncello, cream, sorbet and lemon juice to shaker; cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into prepared glass. Yield: 1 serving.

Lemon Meringue Pie Mocktail Substitute 1/3 cup lemonade for the limoncello.

Recipe found here: Lemon Meringue Pie Cocktail


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