Thursday, June 30, 2011

Mint Ice Cream Pie

Mint Ice Cream Pie
In a large chilled bowl stir 2 pints (4 cups) mint chocolate chip or peppermint ice cream until softened but not melted. Spoon ice cream into a purchased chocolate-flavored crumb pie shell, spread evenly. Cover; freeze for 4 hours or until firm. To serve, let pie stand at room temperature for 10 to 15 minutes before slicing. Top slices with warmed hot fudge ice cream topping and, if desired, coarsely chopped chocolate-mint layered candies or crushed peppermint candies.

I found this recipe in my Better Homes and Gardens Cookbook.

Wednesday, June 1, 2011

Stovetop Casserole

In all my cookbooks, I have a lot of different versions of this casserole.
One day I looked at them all, and decided to create my own version.
This is the one we liked the best because the chicken wasn't too dry, and the stuffing wasn't too soggy.
Hope you like it too!

Stove Top Casserole

1 pkg Stove Top Stuffing Mix (for Chicken), prepared as directed on box
4 Chicken Breasts, thawed and cubed
1 can Cream of Chicken Soup
1/2 cup Milk
1 and 1/2 cups shredded Mozzarella Cheese

Combine soup with milk till smooth, then add 1 cup cheese.
Stir in raw chicken pieces.
Pour mixture into 9x13 pan, and spread remaining cheese over it.

Cover with prepared stuffing.

Then bake about 35 minutes at 375 degrees or until chicken is completely cooked.

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