Nilla Wafer Yogurt Freeze

So technically it is not Friday for another hour and a half. I have to do a lot of hair tomorrow and know that I will not have time so I am posting now. I found this recipe on the nilla wafer box and thought it would be a fun one to make for the girls.

Nilla Wafer Yogurt Freeze

Ingredients
FOR 1 SERVING

2 nilla wafers
2 T thawed cool whip
2 T Strawberry yogurt

Directions
-Combine the yogurt and cool whip

-Place one of the nilla wafers on the bottom of one paper-lined medium muffin cup ( a paper cup cake wrapper); top wafer with combined yogurt and cool whip mixture; cover with remaining wafer and freeze for at least 1 hour until firm

Eat and enjoy.

Chinese Egg Drop Soup

I know Summertime isn't necessarily the best time for soup but for some reason this sounded really good the other day so I made it and ate most of it before Casey even got home. Needless to say, I really liked it. It tasted quite salty so next time I think I will get the unsalted chicken stock.

Ingredients:

4 cups chicken stock

2 large sliced fresh ginger (I just used a chunk of ginger root)

2 large cloves garlic, smashed and peeled

1 Tbsp. cornstarch

3 Tbsp. water

1 tsp. salt

1/8 tsp. ground black pepper

1 large egg

1 tsp. vegetable oil

2 scallions, diagonally sliced

2 Tbsp. fresh cilantro, chopped

Combine chicken stock, ginger, and garlic in a large saucepan and simmer, partially covered, for 15 min. Discard the ginger and garlic. Stir cornstarch and water together in a small bowl. Bring the soup to a low simmer and add the cornstarch mixture. Stir until the soup is slightly thickened. Stir in salt and pepper. Whisk egg and vegetable oil thoroughly in a small bowl. Bring the soup to a very low simmer and pour the egg mixture in a large circle on the surface of the soup. Once the egg sets, stir gently. Stir in scallions and cilantro and serve.

Saucy Parmesan Chicken

I got this recipe from kraftrecipes.com (yes I did copy and paste but at least I told where it is from)

prep time: 10 min
total time: 1 hr 10 min

makes 4 servings

What You Need
1/4 cup KRAFT Light Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
4 small Boneless skinless chicken breast halves (1 lb.)

Make It
MIX dressing and cheese; pour over chicken in shallow dish. Turn chicken over to evenly coat both sides of each breast.

REFRIGERATE 30 min. to marinate, turning chicken over after 15 min.

HEAT oven to 425ºF. Remove chicken from marinade; discard marinade. Place chicken on foil-covered baking sheet. Bake 20 min. or until done (165ºF).

Kraft Kitchens Tips

Make Ahead

Pour dressing mixture over chicken in resealable plastic bag; seal bag. Freeze up to 3 months. (Chicken will marinate in freezer.) Remove chicken from bag; discard bag and marinade. Place frozen chicken on foil-covered baking sheet. Bake at 350ºF for 1 hour or until chicken is done (165ºF). Or to cut the baking time in half, thaw the bagged chicken in the refrigerator before baking.

Serving Suggestion

Serve with buttered hot cooked egg noodles and your family's favorite green vegetable.

Asian Sesame Chicken

Prepare as directed, using KRAFT Asian Toasted Sesame Dressing and substituting 1 Tbsp. toasted sesame seed for the Parmesan cheese.

Teeny Zucchini Bread

Teeny Zucchini Bread

Ingredients

1 1/2 flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 egg
3/4 cup sugar
1 3/4 cups coarsely shredded unpeeled zucchini (1 medium)
1/2 canola oil (I will use applesauce)

Directions

1 Heat oven to 350. Mix flour,baking powder, cinnamon,and salt in a bowl

2 Use another bowl to mix the rest of the ingredients. Stir into flour mixture
Spoon the batter into 25" mini loaf pans (prepare pane with cooking spray)

3 Bake bread for 35 to 40 minutes; check doneness with a toothpick. Let cool in pans on a wire rack for 10 minutes; remove and slice.



I will not be posting a recipe tomorrow because I will be out of town. Have a great weekend!!!!

Trail mix popcorn

Right now it seems like everyone is in camping and hiking mode.....well atleast Sarah and Michelle are. I thought this looked like a fun twist on trail mix

Ingredients

1 2.9 oz bag microwave popcorn, cooked according to directions
1 c of raisins
1/2 C dried apricots, chopped
1/2 C dried cranberries and or cherries
1/2 C honey or agave nectar
2 T butter
1/4 c finely chopped pecans,walnuts and or peanuts
1/4 C raw sunflower seeds
1 tsp ground cinnamon


1- Oil hands to keep popcorn from sticking
2-In a large bowl combine popcorn with dried fruits and set aside
3- In a medium saucepan over low heat, stir honey with butter,nuts,sunflower seeds and cinnamon. Mix until well combined
4-Carefully drizzle mixture over popcorn and fruit stirring constantly,until everything is well coated. Let sit overnight.

Famous BYU mint brownies

Here is one for all you BYU graduates in the fam!!! At the Holtz house we will be calling them Yankee Brownies :)

BYU Famous Mint Brownies

1 (20 oz.)Box Brownie Mix
1 cup chopped walnuts (optional)
12 oz. chocolate frosting

Mint Frosting

5 T butter,softened
Dash of salt
1 T light corn syrup
2 1/3 C powdered sugar
1/2 tsp mint extract
blue food coloring
3 T of milk

Pre heat oven to 350 degrees. In a large bowl, prepare the brownie mix according to the package directions. Once mix is combined thoroughly add the walnuts and then spread batter in a 9x13 pan. Bake according to package directions

To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. Beat until smooth and creamy. Add the mint extract and food coloring. Mix in and then add the milk gradually until the frosting is a little more runny than cake frosting .

Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.

"Milk" Shakes

I was going through my recipes and ran across this one from way back. We made these when we were kids. Probably because we couldn't actually cook but we still liked to make things. Anyway, I tried them again just for fun and they're actually pretty good. It's a nice cool treat anyway while it's so hot. Plus, I figure I can use skim milk or Splenda or something to make them healthy and fight the urge for a real ice cream shake.

Milk Shake

1/2 cup milk

1/2 tray milk cubes (milk frozen in ice cube trays)

1/4 cup sugar

1/2 tsp. vanilla

flavor (I usually use a little cocoa but I've also used fruit)

You can also stay cool at the beach!!!

Bbq Chicken Stromboli

Sorry about the lack of posting lately. I think about it all day and all of a sudden it is Wednesday. Where did my Tuesday go? Anyway I will try to be better at posting on my day.

Ingredients:
1 rotisserie-roasted chicken (2-2 1/2 lbs)
1/2 C barbecue sauce
1 package (about 14 oz) refrigerated pizza dough (or make your own)
1 C shredded cheese
1/2 C sliced green onions, divided

Directions:
*Remove and discard skin from chicken. Shred chicken with forks, discard the bones. (You should have about 4 C shredded chicken.) Combine 2 C chicken with barbecue sauce in medium bowl until well blended. Cover and refrigerate or freeze remaining chicken to use another time.
*Preheat oven to 400 degrees. Lightly spray baking sheet with nonstick cooking spray. Unroll pizza dough on baking pan. Pat or stretch dough into 12x9 in rectangle.
*Spread chicken mixture lengthwise down the center of dough, leaving 2 1/2 in on each side. Sprinkle cheese and 1/4 C green onion. Fold long sides of dough over filling, press edges to seal.
*Sprinkle with remaining green onion. Bake 19-22 min or until golden brown. Let stand 10 min before slicing.
(Makes 6 servings)