BUSY MOMS MINI LIME TARTS
1 box Mini-Phyllo Pastry Shells
8 oz. Cream Cheese
1 Cup Plain Yogurt
3 T Confectioners’ Sugar
1 jar (10 oz or 2 ½ cups) Lime Curd
Whipped Cream for Topping
Place shells on a cooking sheet and Bake at 350 degrees for 8-10 minutes or until lightly browned.
Meanwhile, In a large bowl, beat the cream cheese, yogurt and sugar until smooth. Stir in ½ cup Lime curd.
Once shells have cooled for 5-10 minutes, spoon mixture into each shell, top with remaining lime curd and whipped topping.
Friday, August 14, 2009
Wednesday, July 29, 2009
BUSY MOMS CRÈME BRULEE
BUSY MOMS CRÈME BRULEE
2 Cups Milk
1 Cup Half and Half
2 pkg (3.4 oz each) Vanilla Instant Pudding Mix
3 T Brown Sugar
Pour mild and half and half into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
Pour into shallow baking dish. Refrigerate 15 minutes.
Preheat broiler. Sprinkle pudding mix with brown sugar. Broil 3-5 minutes or until sugar is melted and caramelized. Serve immediately.
2 Cups Milk
1 Cup Half and Half
2 pkg (3.4 oz each) Vanilla Instant Pudding Mix
3 T Brown Sugar
Pour mild and half and half into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
Pour into shallow baking dish. Refrigerate 15 minutes.
Preheat broiler. Sprinkle pudding mix with brown sugar. Broil 3-5 minutes or until sugar is melted and caramelized. Serve immediately.
Dunkin’ Cookies
Dunkin’ Cookies
4 Cups Miniature Marshmallows
25 Caramels
¼ Cup evaporated Milk
1 box Cookies, favorite flavor
Combine marshmallow, caramels and Milk in a microwaveable bowl. Microwave on high for 2 minutes; stir; microwave 1 minute or until marshmallows are completely melted.
Dip favorite cookies into mixture.
4 Cups Miniature Marshmallows
25 Caramels
¼ Cup evaporated Milk
1 box Cookies, favorite flavor
Combine marshmallow, caramels and Milk in a microwaveable bowl. Microwave on high for 2 minutes; stir; microwave 1 minute or until marshmallows are completely melted.
Dip favorite cookies into mixture.
PEANUT BUTTER CAKE COOKIES
PEANUT BUTTER CAKE COOKIES
1 pkg devil’s food cake mix
4 oz Cream Cheese, softened
½ cup Peanut Butter
2 eggs
Preheat oven to 375 degrees.
Place all ingredients in a large bowl. Beat on low for about 1 minute, then on medium speed for another minute or until mixture forms a soft dough.
Shape into 1” balls and place 2” apart on baking sheet. Flatten each ball with fork.
Bake for 7-9 minutes or until cookies are set.
1 pkg devil’s food cake mix
4 oz Cream Cheese, softened
½ cup Peanut Butter
2 eggs
Preheat oven to 375 degrees.
Place all ingredients in a large bowl. Beat on low for about 1 minute, then on medium speed for another minute or until mixture forms a soft dough.
Shape into 1” balls and place 2” apart on baking sheet. Flatten each ball with fork.
Bake for 7-9 minutes or until cookies are set.
GRILLED PEACHES
GRILLED PEACHES
4 Ripe Peaches, cut in half and pitted
3 T Honey
¼ Cup Balsamic Vinaigrette Dressing
½ Cup Whipped Topping
Combine honey and dressing in a medium bowl; add peaches; toss to coat.
Grill peaches for about 4 minutes per side, brushing with mixture occasionally.
Transfer to serving platter. Top with whipped topping
4 Ripe Peaches, cut in half and pitted
3 T Honey
¼ Cup Balsamic Vinaigrette Dressing
½ Cup Whipped Topping
Combine honey and dressing in a medium bowl; add peaches; toss to coat.
Grill peaches for about 4 minutes per side, brushing with mixture occasionally.
Transfer to serving platter. Top with whipped topping
GRILLED PINEAPPLE DESSERT
GRILLED PINEAPPLE DESSERT
1 Fresh Pineapple, cored and pealed
3 T light Raspberry Vinaigrette Dressing
2 Cups Low Fat Cottage Cheese
1/3 Cup Pomegranate Seeds
Cut pineapples into 3/4” slices. Brush with dressing; Place on preheated grill. Grill for about 5 minutes.
Transfer to serving platter. Top with cottage cheese. Sprinkle with seeds.
1 Fresh Pineapple, cored and pealed
3 T light Raspberry Vinaigrette Dressing
2 Cups Low Fat Cottage Cheese
1/3 Cup Pomegranate Seeds
Cut pineapples into 3/4” slices. Brush with dressing; Place on preheated grill. Grill for about 5 minutes.
Transfer to serving platter. Top with cottage cheese. Sprinkle with seeds.
5 MINUTE PEAR CRUMBLE
5 MINUTE PEAR CRUMBLE
1 Can Pear Slices, drained
½ cup Graham Crackers, crushed
½ cup Whipped Topping, thawed
¼ cup Caramel Ice Cream Topping
Spoon pears into 4 dessert bowls; sprinkle with crackers. Drizzle with Caramel. Top with Whipped Topping
1 Can Pear Slices, drained
½ cup Graham Crackers, crushed
½ cup Whipped Topping, thawed
¼ cup Caramel Ice Cream Topping
Spoon pears into 4 dessert bowls; sprinkle with crackers. Drizzle with Caramel. Top with Whipped Topping
CHOCOLATE MARSHMALLOW PUDDING
CHOCOLATE MARSHMALLOW PUDDING
2 Cups Milk
1 pkg (3.4 oz) Instant Chocolate Pudding Mix
1 Cup Mini Marshmallow
1 Cup Cool Whip, Thawed
Beat pudding mix into 2 cups cold milk in a microwaveable bowl with wire whisk for 2 minutes. Stir in Stir in marshmallows. Microwave on high for about 45 seconds or until marshmallows begin to melt and pudding is heated through.
Spoon mixture into serving cups and top with Cool Whip.
2 Cups Milk
1 pkg (3.4 oz) Instant Chocolate Pudding Mix
1 Cup Mini Marshmallow
1 Cup Cool Whip, Thawed
Beat pudding mix into 2 cups cold milk in a microwaveable bowl with wire whisk for 2 minutes. Stir in Stir in marshmallows. Microwave on high for about 45 seconds or until marshmallows begin to melt and pudding is heated through.
Spoon mixture into serving cups and top with Cool Whip.
NUTTER BUTTER MILKSHAKE
NUTTER BUTTER MILKSHAKE
1 Cup Milk
2 Cups Vanilla Ice Cream
¼ Cup Chocolate Syrup
8 Nutter Butter Peanut Butter Sandwich Cookies, crushed
Place all ingredients in a blender. Blend on high speed for 1 minute or until well blended. Pour into glasses. Enjoy!
1 Cup Milk
2 Cups Vanilla Ice Cream
¼ Cup Chocolate Syrup
8 Nutter Butter Peanut Butter Sandwich Cookies, crushed
Place all ingredients in a blender. Blend on high speed for 1 minute or until well blended. Pour into glasses. Enjoy!
Tuesday, July 28, 2009
COOL RANCH CARROTS
COOL RANCH CARROTS
¼ Cup Light Brown Sugar
2 Cups Baby Carrots
¼ Cup Butter
1 packet (1 oz) Ranch Salad Dressing Seasoning Mix
Melt Butter and sugar in large skillet. Add carrots and seasoning mix; stir well. Cook over medium heat until carrots are tender, about 8 minutes.
¼ Cup Light Brown Sugar
2 Cups Baby Carrots
¼ Cup Butter
1 packet (1 oz) Ranch Salad Dressing Seasoning Mix
Melt Butter and sugar in large skillet. Add carrots and seasoning mix; stir well. Cook over medium heat until carrots are tender, about 8 minutes.
APPLE BUTTER DELIGHT
APPLE BUTTER DELIGHT
1 Carton Whipped Topping
1 Cup Apple Butter
2 Cups Vanilla Wafers
Arrange Cookies in the bottom of 4 dessert cups. Fold Apple butter into Whipped Topping; spoon over cookies. Serve or chill.
1 Carton Whipped Topping
1 Cup Apple Butter
2 Cups Vanilla Wafers
Arrange Cookies in the bottom of 4 dessert cups. Fold Apple butter into Whipped Topping; spoon over cookies. Serve or chill.
LEMON CHEESE PUDDING
LEMON CHEESE PUDDING
2 Cups Milk
1 pkg Lemon Instant Pudding
4 oz Cream Cheese
Place all ingredients into a blender; Blend until smooth; Pour into a bowl; Serve.
2 Cups Milk
1 pkg Lemon Instant Pudding
4 oz Cream Cheese
Place all ingredients into a blender; Blend until smooth; Pour into a bowl; Serve.
CHOCOLATE PECAN STRAWBERRIES
CHOCOLATE PECAN STRAWBERRIES
Your kids will love to help too!
1 Container Fresh Strawberries
1 Cup Crushed Pecans
2 Cups Dipping Milk Chocolate
Place chocolate in a microwavable safe dish and microwave on high at 30 second intervals, stirring in between until chocolate is melted.
Dip the strawberries into the chocolate and then immediately dip into the crushed nuts. Place on wax paper. Serve or place in the refrigerator until ready to serve.
Your kids will love to help too!
1 Container Fresh Strawberries
1 Cup Crushed Pecans
2 Cups Dipping Milk Chocolate
Place chocolate in a microwavable safe dish and microwave on high at 30 second intervals, stirring in between until chocolate is melted.
Dip the strawberries into the chocolate and then immediately dip into the crushed nuts. Place on wax paper. Serve or place in the refrigerator until ready to serve.
Monday, July 27, 2009
ALMOND CHICKEN
ALMOND CHICKEN
8 Boneless Skinless Chicken Thighs
¼ Cup Zesty Italian Dressing
1 Cup Chicken Broth
1 Can Green Beans
1 Cup Instant Rice
¼ Cup Slice Almonds
Combine chicken with dressing in a large skillet on medium high heat until evenly browned, about 4 min per side
Add broth and bring to a boil. Cover and simmer about 5 minutes. Add beans and cook another 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; add rice and nuts; Cover; remove from heat and let stand about 5 minutes; fluff rice; serve with chicken
8 Boneless Skinless Chicken Thighs
¼ Cup Zesty Italian Dressing
1 Cup Chicken Broth
1 Can Green Beans
1 Cup Instant Rice
¼ Cup Slice Almonds
Combine chicken with dressing in a large skillet on medium high heat until evenly browned, about 4 min per side
Add broth and bring to a boil. Cover and simmer about 5 minutes. Add beans and cook another 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; add rice and nuts; Cover; remove from heat and let stand about 5 minutes; fluff rice; serve with chicken
BROCCOLI AND OLIVES
BROCCOLI AND OLIVES
2 cups Broccoli florets
1 small can (2.5 oz) slice pitted ripe olives, drained
1 T Olive Oil
1 T garlic, minced
¼ Cup Parmesan Cheese, grated
Heat oil in a large nonstick skillet on medium high heat. Add garlic; cook until tender – about 2 minutes
Add broccoli and olives; cook until thoroughly heated – about 5 minutes. Stir in cheese. Serve.
2 cups Broccoli florets
1 small can (2.5 oz) slice pitted ripe olives, drained
1 T Olive Oil
1 T garlic, minced
¼ Cup Parmesan Cheese, grated
Heat oil in a large nonstick skillet on medium high heat. Add garlic; cook until tender – about 2 minutes
Add broccoli and olives; cook until thoroughly heated – about 5 minutes. Stir in cheese. Serve.
Sunday, July 26, 2009
BUSY MOMS SPINACH PIZZA
BUSY MOMS SPINACH PIZZA
This recipe is so easy and simple that your kids will love to help you.
1 Pre Made Pizza Crust
½ Cup Alfredo Sauce
4 Cups chopped Fresh Spinach
2 Medium Tomatoes
2 Cups Shredded Italian Cheese Blend
Pre Heat Oven to 450 degrees
Place pizza crust on baking sheet. Spread Alfredo Sauce over dough; Add spinach and tomatoes; Top with cheese.
Bake 10-15 minutes or until cheese is melted and crust is golden brown.
This recipe is so easy and simple that your kids will love to help you.
1 Pre Made Pizza Crust
½ Cup Alfredo Sauce
4 Cups chopped Fresh Spinach
2 Medium Tomatoes
2 Cups Shredded Italian Cheese Blend
Pre Heat Oven to 450 degrees
Place pizza crust on baking sheet. Spread Alfredo Sauce over dough; Add spinach and tomatoes; Top with cheese.
Bake 10-15 minutes or until cheese is melted and crust is golden brown.
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