OREO & Fudge Ice Cream Cake

This dessert is super-easy to put together, and keeps very well in the freezer for days... if it lasts that long!  We've probably made this a dozen times or more, as it's an oft-requested birthday cake by Brian!

OREO & Fudge Ice Cream Cake
(from Kraft Foods)

Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours.

Margene's Strawbana Frozen Delight

Margene's Strawbana Frozen Delight

1.5 quarts pineapple sherbet
1 tub (box) frozen strawberries (in syrup)
4 large bananas (just barely yellow), cut into bite-sized pieces

Thaw frozen strawberries and let pineapple sherbet soften.
Stir together in a large bowl.
Add cut-up bananas.
Spoon into glass 9x13" pan.
Cover and freeze for several hours.
Once frozen, cut into squares, serve, and enjoy!

Bruschetta Chicken Bake

This comes together so easy, plus makes great leftovers!

Bruschetta Chicken Bake
(modified version of a Kraft Foods' recipe)

Prep Time: 10 min.
Total Time: 40 min.
Makes: 4 servings, 1 cup each

1/2 can (8 oz.) diced tomatoes w/ garlic & basil, undrained
1/2 pkg. (3 oz.) Stove Top Stuffing Mix for Chicken
1/4 c. water
1/2 Tbsp. minced garlic
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp. Italian seasoning
3/4 c. shredded mozzarella cheese

Preheat oven to 400F. Spray 9x9 baking dish with cooking spray. Set aside.
Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir until stuffing mix is moistened. Set aside.
Place chicken pieces in baking dish; sprinkle with the Italian seasoning and cheese. Top with stuffing mixture.
Bake 30 min. or until chicken is cooked through.

Light Blueberry Pound Cake

Light Blueberry Pound Cake

2 c. granulated sugar
1/2 c. light butter/margarine, softened
4 oz. lowfat cream cheese, softened
3 large eggs
1 large egg white
3 c. flour, divided
2 c. blueberries, fresh or frozen
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) carton lemon lowfat yogurt
2 tsp. vanilla extract
1/2 c. powdered sugar
4 tsp. lemon juice

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes).
Add eggs and egg white, 1 at a time, beating well after each addition.
Measure flour into bowl.
Take 2 tablespoons flour and combine with blueberries in a small bowl - toss well.
Combine remaining flour, baking powder, baking soda, and salt.
Add flour mixture to sugar/egg mixture alternately with yogurt, beginning and ending with flour mixture.
Fold in blueberry mixture and vanilla.
Pour cake batter into a 10" tube pan or bundt pan coated with cooking spray.
Bake at 350F for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan.
Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
Cut with a serrated knife.

Chocolate Passion Bowl - Trifle

Chocolate Passion Bowl - Trifle

(from Kraft Foods, of course)

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 16 servings, about 2/3 cup each

3 cups cold milk
2 pkgs. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries

Beat milk and dry pudding mixes in large bowl with wire whisk 2 min. or until blended.
Gently stir in 1 cup of the whipped topping.
Place half of the brownies in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.
Refrigerate at least 1 hour.
Store leftovers in refrigerator.

Citrus-Honey Chicken

This is my go-to Sunday dinner dish...  hardly any prep, inexpensive, and so EASY!

Citrus-Honey Chicken

1 whole chicken (make sure it's not bigger than your crockpot!)
1 lemon
1/2 cup honey
1/2 cup orange juice
Dried rosemary

Remove giblet packets, and other gross parts from your chicken, rinsing it thoroughly inside and out.
Pierce lemon with fork several time, and place inside chicken.
Place chicken inside crockpot.
Combine honey and orange juice, stir until smooth. Stir in rosemary.
Pour over chicken. Cover crockpot.
Cook on LOW for 8 hours, basting chicken w/ juices towards the end of cooking time.
Chicken is done when limbs fall off body.
Carve up and serve!

Delicious!!