Friday, April 17, 2009

lemon cake cookies

another one stolen from a friend's blog {ok well my SIL's best friend}. hopefully she's ok with me sharing because these are SO good! if you like lemon you'll love these moist cookies. they are super zingy! i needed a little more frosting than hers made though.

click HERE

chicken veggie pasta

{these are the veggies we used and the red onions were our fav!}

i'm linking this from my friend kami's blog. we tried this a few weeks ago and it was SO yummy. fresh and full of yummy veggies!

she explains it much better than i could...

click HERE

Saturday, April 11, 2009

"Fruit Smoothie" No-Bake Cheesecake

Calling all smoothie lovers...This is the perfect Spring/Summer dessert and you don't have to fire up the oven when it's already scorchin' hot out. I'm hosting Easter this year and you better believe this is on the dessert menu!
Prep: 15 min. Total: 4hrs. 15min. (including fridge time)

1 1/2 cups graham cracker crumbs
1/4 cup ( 1/2 stick) butter, melted
2 Tbs. sugar
4 pkg. (8oz. each) Neufchatel 1/3 less fat cream cheese, softened
1/2 cup sugar
1 pkg. (12oz.) frozen mixed berries ( strawberries, raspberries,blueberries and blackberries), thawed, drained
1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed, drained

Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham cracker crumbs, butter and 2 tbs. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
Beat Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve.

Makes 16 servings

This recipe is from food and family magazine, summer 2007