(Inspired by the chocolate eclair cake)
1 box graham crackers
1 pint heavy whipping cream
2 cartons of strawberries
2 boxes of cheesecake instant pudding
Slice the stawberries, set aside. Make the pudding according to directions, put in fridge to set. Whip the whipping cream until fluffy. Fold whipped cream into pudding. Now just assemble. Lay whole graham crackers in bottom of pan. Layer a quarter of the pudding. Then a layer of strawberries, followed by another quarter of pudding. Then do it again….graham crackers, pudding, strawberries, pudding. For the top I just crumbled some of the crackers and sprinkled tho top so the pudding wouldn’t form a skin. You must let this sit overnight or 8 hours. The finished product is soft and smooth and awesome!! Hope yall enjoy!!
* I made this in a 9×13 pan *
My daughter, nieces and nephews that I help take care of keep telling me I am an excellent mom/aunt even though I don’t feel like I am.
I have 15, yes 15 and counting, autoimmune conditions that are incurable. I must be careful when going out or being around them because of immune system being too weak at times.
As a result of my illnesses we stay inside alot and we have movie nights, pajama days, craft days, reading book days, etc. On the days I feel well enough to go outside we blow bubbles, they ride their bikes and I’ll sit in the sun soaking up the much needed Vitamin D from the sun watching them, they will use sidewalk paint/chalk while I watch and they include me in their drawing by asking what they should draw next, we play games while throwing balls, Frisbees, etc. or we’ll just sit outside talking, sometimes I’ll even read to them. They think I am awesome when I let them go into the small little garden that they have helped plant and pick the fresh tomatoes when they are ready and I’ll have a wet cloth to clean a few cherry tomatoes for them to pop in their mouths.
If I have really good days my daughter and we pick one of my nieces or nephews(we change it each time) to come with my husband and I on weekends away whether it’s for a class he needs to take because of work or the volunteering he does and we do activities in the hotel room or the kids will go swimming and I’ll watch. When he’s done we then do fun things like sightseeing or go to a mall in the area just to do something. On our back home is when we do the really fun things like viewing a bald eagle via telescope, or he’ll take them hiking at a favorite State Park while I hold the fort down reading, listening to music, or playing games on my phone, at a picnic table with food ready when they come back. I then get to listen to them tell me their adventures of seeing a fish in stream or the cool canyons with a waterfall or that they walked all the way up to the top of the special rock at the State Park we went to. Or we’ll take a drive through the local State Park and see so many deer and they think it’s awesome. I tell them stories of when I was able to go walking through the trails and at times they’ll get to do the same or we’ll spend a day at the beach. They’ll have fun in the water with my husband and I’ll again hold down the fort at a picnic table watching them.
They tell me all the time that I am an inspiration because even though I am sick I enjoy life to the fullest every day even when I am in bed or in my chair because I make each day fun for them and I spend time with them.
1.Separate biscuits into individual pieces and cut each into four. Slightly flatten biscuit dough and place a cheese cube in the center. Gather dough around the the cheese and roll into balls, sealing edges well.
2.Grease a cast iron skillet with 1 tablespoon of the melted butter. Arrange cheese-stuffed biscuit rolls in a single layer closely but not tightly packed. Lightly brush top of biscuits with the remaining 1 tablespoon butter.
3.In a 375 F oven, bake for about 15 to 20 minutes or until golden brown. Remove from oven and allow to slightly cool. Serve warm.
I found this on Onion Rings and Things….I can’t wait to make it!
Asparagus Mushroom Saute
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yield: 4 Servings
◦1 bunch asparagus
◦1 tablespoon butter
◦2 cloves garlic, peeled and minced
◦½ small red onion, peeled and sliced thinly
◦1 pound button mushrooms, sliced
◦1 sprig rosemary, leaves stripped from stem and chopped finely
◦salt and pepper to taste
1.Cut about 2 inch from the stem and slice each asparagus spear into 2-inch pieces, leaving tips intact.
2.In a heavy-bottomed skillet over medium heat, add butter. When it begins to melt, add garlic and cook, stirring regularly, for about 30 to 35 seconds or until aromatic.
3.Add red onions and mushrooms and cook, stirring regularly, for about 2 to 3 minutes. Add asparagus and continue to cook, stirring regularly, for about 5 to 7 minutes or until tender yet crisp. Add chopped rosemary and season with salt and pepper to taste. Serve hot.
Got this off the Kraft Recipe site…..I used to make a similar one that I came up with.
What You Need:
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Thousand Island Dressing
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained CLAUSSEN Sauerkraut
1 pkg. (8 oz.) KRAFT Big Slice Swiss Cheese Slices, chopped
woven rye crackers
Heat oven to 350ºF. Mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers.
Spread onto bottom of 9-inch pie plate or shallow dish.
Bake 20 min. or until heated through. Serve warm with crackers.
What You Will Need:
•12 oz spaghetti
•1 medium red onion, peeled, halved, and sliced
•1 small Japanese eggplant, halved lengthwise and sliced
•several stalks asparagus, cut in 2 inch pieces
•a handful of broccoli florets, cut in half
•2 cups cherry tomatoes, halved
•1 colorful bell pepper, chopped
•2 cloves garlic peeled and minced
•2 handfuls baby greens, I used baby kale and wild arugula
•1 – 1-1/2 tsp salt and lots of fresh cracked pepper
•1/2 tsp red pepper flakes (optional)
•2 Tbsp olive oil
•1 cup dry white wine
•3 1/2 cups water
•1 Tbsp white wine or sherry vinegar
•1 cup shredded hard Italian cheese
1.Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn’t fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the pan a little bit to ensure that the pasta doesn’t stick. Don’t over cook the pasta, there will still be some water left in the pan.
2.Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil.
You can use lots of different veggies for this dish, whatever looks good. Mushrooms would work well, also carrots, zucchini, cauliflower. Tomatoes are a must, though.
My friend Anna Marie shared this recipe with me. The photo is hers as well.
Cheese and Olive Spread
Anna Marie Penix
here’s how I make it (small batch): Use about 1/2 package of finely shredded Cheddar cheese (mild, reg or sharp), add about 10-15 finely chopped green olives, then add Mayo (I use Hellman’s) and pepper to taste. Note that the cheese will absorb more of the mayo as it sits. Spread onto crackers, toasted baguette, or regular toast(your choice).