Frozen Strawberry Delight

2 cups whole milk
1 bag frozen fruit - I use strawberries but you can use any fruit you like
2 teaspoons vanilla

Mix all ingredients in a food processor until well blended. (If you use strawberries or blueberries you may want to add a tablespoon of sugar) .  Pour in a 9 x 13 casserole dish and freeze for 2-4 hours.  Spoon into bowls and enjoy!  Top with mint sprig or a sugar cookie for a beautiful presentation.

Ice Cream Pie

It takes awhile to make but it is really simple and well worth the time. Sinfully delicious!

Ingredients

* 2 pints vanilla ice cream, softened
* 1 (9 inch) graham cracker crust
* 1/2 cup plus 2 tbsp. caramel sauce
* 1/2 cup plus 2 tbsp. fudge sauce
* 1/2 pint whipped cream or desert topping (Dream Whip)


Directions

1. Use a large spoon to scoop 1 pint ice cream into thin slices, and spread on bottom of pie crust. Smooth with back of spoon.
2. Spread 1/2 cup caramel sauce over ice cream.
3. Freeze pie until solid. 30 min to 2 hours.
4. Remove frozen pie from freezer and top with another 1/2 pint ice cream.
5. Spread 1/2 cup fudge sauce over ice cream.
6. Freeze pie until solid, 30 minutes to 2 hours.
7. Remove frozen pie and top with final 1/2 pint ice cream. Drizzle remaining 2 tbsp. each caramel and fudge sauce over pie.
8. Freeze pie until solid, 30 minutes to 2 hours.
9. Prepare (beat to soft peaks) whipped cream or Dream Whip and spread around edge of pie.
10. Freeze until ready to serve
 
 
Recipe taken from olsouthrecipes.com

Southern Shrimp and Grits!

3 cups water 1/2 tsp. salt
3/4 cup instant grits
1 cup KRAFT Shredded Cheddar Cheese
2 slices OSCAR MAYER Bacon, chopped
1 lb. medium shrimp, peeled, deveined
4 green onions, thinly sliced (about 1/3 cup)
1 clove garlic, minced
2 Tbsp. chopped parsley
1 Tbsp. lemon juice


BRING water to boil in medium saucepan. Add salt. Slowly stir in grits. Reduce heat to medium-low; cover. Cook 7 min. or until thickened. Stir in cheese; set aside.


MEANWHILE, cook bacon in large skillet on medium-heat heat until crisp. Drain on paper towels; set aside. Add shrimp, onions and garlic to skillet; cook and stir 3 min. or until shrimp turn pink. Add bacon, parsley and lemon juice; mix well.

SERVE shrimp mixture over grits.

Recipe taken from Kraftrecipes.com

Tropical Chicken Pasta

4 cups whole wheat fusilli pasta,
 uncooked 2 cups cut fresh green beans
3 cups chopped cooked chicken breasts
1 can (8 oz.) crushed pineapple in juice, drained
4 stalks celery, finely chopped
1/4 cup chopped PLANTERS Almonds, toasted
1/4 cup MIRACLE WHIP Light Dressing
1/4 cup KRAFT Light Raspberry Vinaigrette Dressing


COOK pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water the last 4 min.; drain. Rinse with cold water; drain again. Place in large serving bowl.


ADD chicken, pineapple, celery and nuts; mix lightly. Mix dressings until well blended. Add to salad; toss to coat.

REFRIGERATE 1 hour. Stir gently before serving

Recipe taken from KraftKitchens.com

Creamy Honey Mustard Sauce

1/3 cup Dijon Mustard
1/4 cup Honey
1/4 cup Sour Cream

Whisk mustard and honey in small bowl until blended.  Whisk in sour cream until smooth.  Cover and refrigerate up to 2 days.  Serve with a variety of chicken, grilled or fried and use as a salad dressing.

Makes about 3/4 cup

Potato Chip Chicken

Potato chip chicken is a delightful twist on chicken nuggets. Instead of frying, these chicken tenders are baked and coated with a potato chip crust. Kids love this potato chip crusted chicken recipe.  This is a great recipe that my kids just love!  In fact we all like it!  I cook chicken a lot and love finding new ways to prepare it!  This is from a site I found one day searching for more new recipes to try.  Click here to be directed to that site!

Ingredients:


•8 oz. can pineapple chunks
•1/4 cup soy sauce
•2 Tbsp. Dijon mustard
•1 Tbsp. honey
•1/4 tsp. red pepper flakes
•2 pounds boneless, skinless chicken breasts or chicken tenders
•3 cups crushed potato chips
•1/2 tsp. black pepper
•4 Tbsp. olive oil
 
Preparation:


1.To make marinade, dump pineapple chunks in a blender. Puree until smooth.

2.Add soy sauce, Dijon mustard, honey and red pepper flakes to the pureed pineapple. Blend until smooth.

3.Place chicken in a shallow dish and pour marinade over. Using tongs, turn chicken pieces to make sure they are all well-coated. Cover and refrigerate 15-20 minutes.

4.Preheat oven to 425 degrees F. Spread potato chip crumbs out in a large, shallow dish. Sprinkle pepper on top and stir gently with your hands to mix.

5.Remove chicken from fridge. Spray a 15 x 10 baking dish with nonstick cooking spray. Take 1 chicken breast from marinade, and without wiping off marinade, dip in potato chip crumbs. Flip and coat the other side of the chicken breast with the potato chips crumbs, pressing lightly to make sure crumbs adhere. Place in the prepared baking dish. Repeat with remaining chicken breasts.

6.Drizzle olive oil over chicken breasts.
7.Bake, uncovered, 25 to 30 minutes. Check on chicken after 15 minutes. If it is getting too brown, reduce oven temperature to 400 and add 5 minutes to the baking time.