Butterfinger Dessert
Ingredients:
1 prepared angel food cake
1 (1 ounce) package vanilla pudding mix (larger size)
2 (8 ounce) containers cool whip
4 (2 1/8 ounce) size butterfinger candy bars
1 1/2 cups milk
Directions:
Spray a 9 x 13" pan with cooking spray.
Tear angel food cake into bite size pieces.
Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
Crush candy bars.
Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.
Life
size Lincoln Logs made out of pool noodles. 15 pool noodles from the
dollar store, cut in half, cut notches out easily, with scissors = hours
and hours of fun playtime!
White Chicken Enchiladas
10 soft taco s
hells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add
broth and whisk until smooth. Heat over medium heat until thick and
bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want
curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
