Friday, May 16, 2014

I Have To Share These

Remember the post about the shell wreath? As it turns out, my boss can cook her ass off! Not only can she cook, but she also shared the recipes with us a few days later. I simply must share them here with you, because they are too good to keep to myself.

Bubble Bread
Original recipe makes 6 servings

--1/2 cup pecan halves
--18 frozen dinner rolls
--1 (3.5 ounce) package cook and serve butterscotch pudding mix
--1/2 cup butter
--1/2 cup brown sugar

Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.

Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.

In the morning, preheat oven to 350 degrees F (175 degrees C).

Bake for 20 to 30 minutes, until golden brown.

Chicken Tetrazzini

--3 cups chopped cooked chicken
--1 cup shredded Parmesan cheese
--1 (10 3/4-ounce) can cream of mushroom soup, undiluted*
--1 (10-ounce) container refrigerated Alfredo sauce*
--1 (3 1/2-ounce) can sliced mushrooms, drained
--1/2 cup slivered almonds, toasted
--1/2 cup chicken broth
--1/4 cup dry sherry
--1/4 teaspoon freshly ground pepper
--7 ounces vermicelli, cooked

Stir together chicken, 1/2 cup Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into 6 lightly greased 6-ounce baking dishes or an 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake at 350° for 25 minutes or until thoroughly heated.

*Reduce-sodium, reduced-fat cream of mushroom soup and lighit alfredo sauce may be substituted.

Triple-Berry Lemon Trifle Recipe

--1 can (14 ounces) fat-free sweetened condensed milk
--1 cup (8 ounces) fat-free reduced-sugar lemon yogurt
--1/3 cup lemon juice
--2 teaspoons grated lemon peel
--1 carton (8 ounces) reduced-fat whipped topping, thawed, divided
--2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes
--1 cup sliced fresh strawberries
--1 cup fresh blueberries
--1 cup fresh raspberries
--2 tablespoons slivered almonds, toasted

In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.

Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours. Yield: 16 servings.