Tuesday, March 20, 2012

Strawberry & Berry Angel Cake

Strawberry & Cream Angel Cake



 3      cups fresh strawberries, divided
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2
Tbsp. sugar
1-1/2
tsp. zest and 1 Tbsp. juice from 1orange
2
cups thawed COOL WHIP LITE Whipped Topping
1
 prepared angel food cake (10 inch), cut horizontally in half

make it

CHOP enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.
BEAT Neufchatel, sugar, zest and juice in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the COOL WHP mixture onto bottom half of cake. Cover with top of cake and remaining COOL WHIP mixture.
REFRIGERATE 1 hour. Arrange remaining berries on top of cake before serving.
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Rice Krispie Treats! What a treat for the first day of spring!


Here is a great way to start a spring today with the kids! Make a old time favorite!
Marshmallow Crispy Squares
Tbsp. butter or margarine

1
pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows

6
cups crisp rice cereal

make it


MELT butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.
ADD cereal; mix well.
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Rice Krispie Treats! What a treat for the first day of spring!

Here is a great way to start a spring today with the kids! Make a old time favorite!
Marshmallow Crispy Squares
Tbsp. butter or margarine
1
pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
6
cups crisp rice cereal

make it

MELT butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.
ADD cereal; mix well.
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Chicken & Roast Red Potatoes From Kraft!

1/4
cup KRAFT Ranch Dressing
6
large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
4
slices OSCAR MAYER Bacon
1-1/2
lb. red potatoes (about 5), cut into 1-inch chunks
1
 onion, cut into 1/2-inch chunks
1
cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2
Tbsp. chopped fresh parsley



make it

POUR dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
BAKE 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.
Chicken & Roasted Red Potatoes recipe
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FREE hot breakfast RACETRAC

"Like" this is you took advantage of our FREE hot breakfast item with a purchase of coffee or fountain this morning. And don't worry if you didn't. The deal runs from 5 a.m.-10:30 a.m. through April 1.



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