April 11: Asian Chicken Pasta

This recipe comes from a Kraft cookbook.

1 8 oz pkg spaghetti noodles
1 10 oz frozen cut broccoli
1 c salted peanuts
3 chicken breasts, boneless, skinless
1 16 oz bottle Kraft Asian Toasted Sesame dressing

Cut chicken breasts into bite size chunks. Saute in a bit of oil until chicken is done. Bring a pot of salted water to boil. Add pasta and frozen broccoli. Cook for about 8 minutes or until pasta is done. Drain. To the pasta and broccoli, add cooked chicken chunks, peanuts and dressing. Mix.

April 10: Buttermilk Whole Wheat Pancakes

From my friend Kris who makes delicious whole grain recipes.

Whisk together in a bowl:
2 eggs 
1 c milk
2 c buttermilk
Sift into milk mixture:
2 c whole wheat flour 
2 tsp baking powder
1 tsp soda
1 tsp salt
Whisk together and bake on griddle.

April 9: Frog Eye Salad

1 c sugar
2 TB flour
1/2 tsp salt
1 3/4 c pineapple juice
3 beaten egg yolks
1 box Acini de Pepe
2 11oz cans mandarin oranges
1 13 oz can crushed pineapple
1 13 oz can pineapple tidbits
2 8 oz Cool Whip
1 pkg colored mini marshmallows
Fruit: apples, bananas, maraschino cherries, fresh peaches and nuts, opt

Boil Acini de Pepe in water 10 minutes or until tender. Cool and blanch. Drain all fruit to make 1 3/4 c juice (add water if necessary). Combine 1 3/4 c juice, sugar, salt, flour and egg yolks. Boil over medium heat until thick. Add the Acini and refrigerate overnight. Next day add the rest of the ingredients, including canned fruit which was drained. 

April 7: Jello Cool Whip Salad

Fast, simple and yummy are some of the words that describe this salad.


1 6 oz pkg orange Jello
1 lb container cottage cheese
1 lg container Cool Whip
2 cans mandarin oranges, drained

Mix dry Jello with cottage cheese. Fold in Cool Whip. Fold in fruit.

April 6: Cake Batter Krispy Treats

A variation of an old favorite!

3 TB butter
1 10 oz bag of mini-marshmallows
1/3 c yellow cake mix (the dry cake mix, not prepared)
6 cups crispy rice cereal
1 container sprinkles
Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in dry cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marchmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a  buttered baking dish and top with remaining sprinkles. Let set for about 30 minutes before cutting. 

April 3: BBQ Chicken Pizza

From "Jamie Cooks It Up" comes this wonderful pizza recipe. 

Pizza crust
Toppings for 1 12 inch pizza
1 c grilled chicken strips, chopped
3/4 c Sweet Baby Rays BBQ Sauce
1 c Mozzarella cheese, greated
1 c Parmesan cheese, greated
1/4 c red onion, sliced
2 TB cilantro, chopped
Spread some olive oil on a stone or baking sheet. Place pizza dough on the stone or sheet. Let it rest for about 5 minutes, then spread it out to the corners of the pan. Pour the Sweet Baby Ray's over the top of the crust. Sprinkle with half of the cheese. Layer with chicken, onions and the rest of the cheese. Dot the top with a little more Sweet Baby Ray's. Bake at 450 for 15 minutes or until  it is bubbly and the underside of the crust is golden. Sprinkle the cilantro over the top. Enjoy!

April 2: Apricot Freeze

This is an amazing recipe. My friend, Brenda, shared this with me while we lived in Boise. We were both into bottling fruit at the time and it is a great way to use bottled apricots.

Juice of three lemons (about 1/2 cup)
2 1/2 c apricot puree
1/2 c pineapple juice
1/2 c orange juice
2/3 c sugar

Combine all ingredients. Freeze in freezer bags or other container. Makes almost a quart. Blend in for smoothies or mix 1/2 and 1/2 with Sprite. Makes great popsicles.