Friday, July 15, 2016
This week's recipe comes from friend Jan, an excellent
cook and I finally got her to give me one of her favorites.
It's easy and delicious. And when it pairs well with wine,
yep we've got a winner.
2-3 cups shredded cooked chicken (I have an earlier
post on how to poach chicken and shred)
1/2 cup ranch dressing
1/2 cup Frank's hot sauce
3 green onions sliced thin
1-8 ounce package colby-jack cheese
2- 8 ounce packages of cream cheese
Using a mixer and medium sized bowl, blend all ingredients.
Spread in a 9x9 inch baking dish or pan. *(see below)
Bake 20-30minutes. I took out after 25 minutes, it was hot.
Serve with crostini, celery or pita chips.
Yum, we loved it.
*Will also fill 5 small baking dishes
Tuesday, July 5, 2016
Yum. Here is the dessert portion of Madison's meal for Ben.
I love the no bake desserts for summertime. Always refreshing.
Give it a try and let me know.
19 ounces of graham crackers
8 ounces softened cream cheese
2 (3.4 oz.) packages of vanilla instant pudding
2 1/2 cups cold milk
12 ounce container Cool Whip
3 cups fresh strawberries ( sliced)
1 1/2 cups fresh blueberries
2 ounces white chocolate chips
In a large mixing bowl, beat cream cheese and the dry pudding
mix until well blended.
To this add the cold milk and mix till combined.
Stir in the Cool Whip, reserve 1/2 cup for next step.
Spread the reserved 1/2 cup on bottom of a 9x13 baking
Begin a layer of grahams on top of cool whip, cover bottom,
breaking the grahams to fit.
Spread a pudding layer on top followed by the strawberries
Repeat the layering, grahams, pudding then fruit. End
with the fruit layer.
Refrigerate overnight or at least 4 hours. (Grahams need
When ready to serve, melt the white chocolate chips (see pkg.)
and drizzle over the top of the dessert.
From my son, delicious!
This recipe comes from Madison, my son's girlfriend and it
looks delicious. I'm going to make this dish for hubby Ron
because he really likes shrimp. Oh and she also made dessert
so look for that as well in the next recipe.
8 ounces of linguine pasta
1 Tbsp. extra virgin olive oil
1 pound peeled and deveined large sized shrimp
1 tsp. salt, plus a little extra for the pasta water
1 tsp. pepper
2 tsp. Cajun seasoning
4 Tbsp. butter
4 Tbsp. flour
1 1/2 cups of heavy cream
1 cup grated Parmesan cheese plus a little extra for garnish
1 Tbsp. chopped fresh parsley
Cook pasta according to pkg. directions until al dente. Drain
and reserve 1 cup of the salted pasta water. Return pasta
to the pot. Set aside.
Heat olive oil in a large skillet over medium heat and add the
the shrimp, 1/2 tsp. salt and 1/2 tsp. pepper and Cajun seasoning.
Cook just until pink on both sides. Transfer to a plate and set aside.
Wipe out the skillet, add butter and melt, then whisk in flour and
until golden. Add the heavy cream and continue to whisk
until creamy. Add the parmesan cheese and pasta water,
whisk adding the remainder 1/2 tsp. salt and 1/2 tsp. pepper.
Whisk all together.
Add the pasta to the sauce and toss. Add shrimp and combine.
Garnish with the parmesan cheese and parsley and serve.