Chicken alfredo! (from Jill Vincent)
1 (8 ounce) package cream cheese, cubed
6 tablespoons butter or margarine
1/2 cup milk
1/2 teaspoon garlic powder
1 pinch salt and pepper to taste
2 skinless boneless chicken breast halves, cooked and cubed
2 cups frozen chopped broccoli, thawed
2 small zucchini, julienned
1/2 cup julienned sweet red pepper
6 ounces fettuccine, cooked, drained
DIRECTIONS
In a skillet over low heat, melt cream cheese and butter; stir until
smooth.
Add milk, garlic powder, salt and pepper. Cook and stir for 3 minutes
or
until thickened. Add chicken, broccoli, zucchini and red pepper. Cook
over
medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer
or
until vegetables are tender. Serve over fettuccine.
Monday, January 8, 2007
Chicken alfredo
Rice Crispies with choclate on top
Rice Crispies with choclate on top! (from Dana Coffey)
Bottom: 1 cup sugar, 1 cup white karo syrup (bring to a boil in a pan)
remove from heat and add 1 cup peanut butter (stir in) add 6 cups rice
krispies. spread into 9x13 pan
Top: Melt 1 bag semi sweet choclate chips and 1/2 bag butterscoch
chips
together and pour over rice krispie mixture! Referigerate long enough
for
choclate to harden and enjoy!
Oreo Dessert
Oreo Dessert! (from Dana Coffey)
Bottom: 1 small package of oreos, 1 stick butter: crush oreos in a
small
bowl, melt stick butter and pour into oreos, mix together and spread in
bottom of 9x13 pan.
Middle: 2 small packages instant vanilla pudding, 3 cups milk, 1 8oz
cream
cheese, mix together and pour over oreos.
Top: 1 small tub of cool whip! Refrigerate for about 1 hour or until
pudding is firm
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