STRAWBERRIES

If you are still in search for something for your Easter Dinner. Check this OUT...looks Simple and oh SOOO Good!! Click the link below for step to step directions and pics! Enjoy~

http://www.everycreativeendeavor.com/2010/04/strawberry-short-bundt-cake.html

Thursday Night Quick and Easy Din Din

I cooked the chicken up last night for this. That way when I go home from work I just had to cook the paste and mix it all together. AND by NO means is this one Low-Fat...Sorry...but it is SOOO Good!

Cheesey Chicken Pasta

4 Boneless Skinless Chicken Breasts
1 can chicken broth
1 can Rotel tomatoes
1 can cream of mushroom soup
12 oz pkg of whatever kind of noodles you like (I use Rigatoni)
1 lb velvetta
Cook your chicken however you like. We prefer sauteed chicken because we season it up really good. You can boil it or bake it and shred it. You could also use can chicken if you wanted. While you cook the chicken, boil your pasta.
Combine chicken, soup, broth and Rotel. I don't usually use all of the juice from the Rotel or all of the chicken broth. I like my casserole a little thicker instead of runnier.
Put the pasta in a casserole dish.

Put the chicken mixture on top of the pasta.

Cube the velvetta and place on top of the chicken mixture. (I use a little more than 1 lb of velvetta, we love cheese. And the more cheese the better in my book.)

Bake @350 until cheese is melted. Stir when done to make creamy.

Recipe found at this cute and funky blog...check it out when you get some time....http://youngancrafty.blogspot.com/

Tonights Dinner

Ingredients:
1 lb stewing beef
1 (10.75 oz) can Cream of Mushroom soup, I use the heart healthy
1 (8 oz) container of mushrooms, sliced
½ a medium sweet onion, chopped
1/3 cup water
1 T Worcestershire sauce
½ block cream cheese (4 oz)

Procedure:
In your crock-pot, combine beef, soup, mushrooms, onion, water, and Worcestershire sauce. Cook on high for 5 hours or low for 8 hours.
Before serving, mix in cream cheese and cover for a few minutes until mixture warms through and cheese melts.
Enjoy over rice or pasta. (I prefer it over pasta, but rice is yummy too!)
Serves 4-6

A Easter Favorite!

I am obsessed with Cadbury Eggs they are a weakness and when trying to loose some lbs for a upcoming wedding they are NOT my friend right now. But I am so trying these and hopefully they turn out and I can bring them to Easter Dinner at the In-laws!!

CADBURY EGGS (HOMEMADE)

INGREDIENTS

1/2 cup light corn syrup

1/4 cup (1/2 stick) salted butter, softened

3 cups powdered sugar

1 teaspoon vanilla

Yellow food coloring

Chocolate candy melts or almond bark

In the bowl of a mixer, cream the butter, corn syrup and vanilla until smooth. Slowly add the powdered sugar and beat on medium low speed until well mixed. Spoon about a third of the mixture into a separate bowl and color it with yellow food coloring.

Refrigerate the white and yellow mixtures for at least an hour, for easier handling.

Roll the yellow mixture into balls and place on a wax paper lined baking sheet.

Place in the freezer for 20 minutes or so.

Remove from freezer and cover with white candy and form into an egg shape. Freeze eggs for about 30 minutes.

Melt your candy melts or almond bark according to package directions. Place eggs in the chocolate and coat completely. Remove and place back on wax paper lined baking sheet. Place in the refrigerator until chocolate has set.If you want these runny like traditional Cadbury Eggs, keep at room temperature. The candy mixture in the eggs softens very quickly.To see step by step photos on Instructibles.com,

JELLY BEAN BARK

Jelly Bean Bark 1 bag of candy melts 1 bag of jelly beans parchment paper Place a piece of parchment paper onto a cookie sheet. Pour half of your bag of jelly beans onto the cookie sheet. Melt candy melts in the microwave at 30 second intervals and then stir. Continue until melted. Pour over Jelly Beans. Use a rubber spatula to evenly spread. Pour the remaining jellybeans into the melted chocolate. Refrigerate for one hour. Break apart into 2-3 inch pieces and ENJOY!

Coutrsey of: http://lindsay-thelees.blogspot.com/

ORANGE POP CHEESECAKE

With Easter right around the corner I have been searching for some tasty Spring Time Deserts. I am actually hosting family dinner today, so I am going to give this one a try. Sounds interesting and who can go wrong with Cheesecake!! Orange Pop Cheesecake Pie 1 can orange pop 2 bricks cream cheese, softened 1 vanilla pudding mix 1/2 cup sour cream graham cracker pie crust Beat together softened cream cheese and sour cream. Add pudding mix and slowly add one can of orange pop. Beat until thickened and pour into graham cracker pie crust. Chill If you want more of an orange pop taste, just use one brick of cream cheese, and adjust the fluid and amount of pudding mixture.

Buttery Cream Cheese Bars

Preheat your oven to 350 degrees. Here's what you need. Mix together the yellow cake mix, 1 stick of melted butter, and 1 egg. Press the crust mixture into a greased and floured 9x13 pan. Beat together one 8 oz. cream cheese, 2 eggs, and 2 3/4 cups powdered sugar with mixer until smooth. {Don't worry, the eggs are in there. They're just hiding under the powdered sugar.}Pour the mixture over the crust.Bake for 35-40 minutes or until light brown. Sprinkle with powdered sugar. Courtesey of:http://twotwenty-one.blogspot.com/