Blueberry cream pie

Need a easy,quick and yummy dessert?

Try this recipe .

1 pint blueberries rinsed and patted dry

1 small vanilla instant pudding

11/2 cups milk

1 container cool whip

1 regular size graham cracker pie shell

Whisk pudding with milk allowing to thicken slightly.  Add 1/2 container cool whip. Whisk until blended.

Pour into pie shell.  Top with blueberries.

Add the rest of the container of cool whip to top.

Garnish with extra blueberries

Refrigerate at least 4 hours.

Add sliced strawberries for extra flavor and color.

Enjoy!

Happy Baking from my kitchen to yours,

7/1/16

Cold tortellini and summer veggies salad

Hi everyone:

I had no intention of cooking today but I was hungry and although I usually do cook on Sunday today I didn't feel like any big meal.  Cold salad came to my mind and I did have refrigerated tortellini so I put together this wonderful summer salad.  Hubby and I had it for lunch.

1 lb. refrigerated cheese tortellini

1 carrot (half grated and half cut in slices)

1 stalk celery

3 green onions sliced

1 small zucchini cut in thick slices and cut in half or quarters

1 can chick peas rinsed (garbanzo beans) (optional)

several black olives (optional)

Your favorite Asian dressing or whatever you like

Cook tortellini for about 2 to 3 minutes.  Drain and rinse with cold water.  Set aside

Dice and grate carrot, chop celery and onion, wash and cut zucchini.  If you have other raw vegetables you can add them as well.

Toss with your favorite dressing and refrigerate at least an hour.  Serve on a bed of lettuce or gently tear a few pieces of lettuce and add to the bottom of salad before serving. Enjoy!

Since it's summer why not add a few chunky wedges of tomato too....Yummy!

Note:  I added the chick peas and olives to the salad I had left.  Tomorrow's lunch..................:)

From my kitchen to yours,

8/7/16

Crockpot sweet and spicy chicken

Summer is going so quickly.  Well that's how I feel anyway.  We took several road trips that were short drives that made no overnights necessary other than my monthly visit to mom. I considered it a really fun and relaxing time.

 A few movies, shopping excursions and dinner with friends too made it perfect.  It was really a hot one and I'm not one to complain so let's leave it at that.  My flowers were perfect!

I'm feeling the lazy days for sure.  I've been doing this blog for over five years and I'm getting a little frustrated with the amount of people who seem interested enough to visit my page.

I put loads of effort trying to please most everyone.  I do realize it's impossible to please all of the people all of the time lol but I sure try.

This week I started cleaning up my freezer and refrigerator and making meals with what I have.  Sometimes it's a real challenge to come up with something that is easy, delicious and that both hubby and I enjoy.

 I think you'll like this one.  We did. Only 4 ingredients makes it even better.  No salt, pepper or spices other than a little soy sauce and optional sesame seeds were needed because the sauce was plenty flavorful.   I used pineapple habanero sauce because I was feeling sweet and slightly spicy but not overly spicy so that's why I added the chicken broth to cool it down a bit. 

A perfect meal for those who enjoy crockpot eating.

2+ lb. boneless skinless chicken breasts cut into large pieces

2 cups pineapple habanero sauce

1 can chicken broth 

1 tsp. Soy sauce 

Sesame seeds (optional)

 IN a medium bowl place sauce, broth and soy sauce. Stir to blend

Cut chicken in large pieces. Place in crockpot . Pour sauce over chicken and Cook on low 5 to 6 hours. Serve over rice.

Note: to thicken sauce mix 1 tablespoon cornstarch with a few tablespoons of sauce and stir or whisk well so all lumps are blended.  Add to remainder of sauce and chicken in the crockpot.




From my kitchen to yours,

8/11/16
9/30/16