Stephanie's Strawberries & Cream Cloud

                                                            

This is really delicious!

Stephanie's Strawberries & Cream Cloud

2 cups sliced strawberries
1/2 cup strawberry preserves
1- Ready-prepared Angel Food cake (12-13 oz)
1 container (8 oz.) vanilla yogurt
1/4 cup milk
1 pkg (3 3/4 oz) instant vanilla pudding mix
12 oz pgk Cool Whip*
9 whole strawberries, for garnish

In small bowl, gently mix sliced strawberries with preserves; set aside.
Slice angel food cake into twenty 1/2" slices.
Line a medium sized glass bowl with large piece plastic wrap.
In a separate bowl, combine yogurt and milk. Whisk in pudding mix till thickens. Stir in two cups of Cool Whip.
To assemble, cover bottom of mixing bowl (with plastic wrap) with  five cake slices. Layer one third the strawberry mixture evenly over cake slices. Spread one third the pudding mixture. Cover with five more
cake slices and later again. Make another layer and then cover with remaining cake slices. Press down lightly after each layer. Cover with plastic wrap and chill for at least two hours.
To serve, invert dessert onto serving platter and remove plastic wrap. Frost with remaining Cool Whip. Cut whole strawberries in half. Place strawberries stem ends down evenly around bottom edge of dessert.

*Real whipped cream could be used instead.
You could also make your own cake.

Stephanie's Hot Broccoli Dip

                                                                                                                              

Stephanie's Hot Broccoli Dip

1 round bread, unsliced (sold in bakery dept.)*
1/2 cup celery
1/2 cup chopped onion
2 Tbls. butter*
1 pound Velveeta cheese
1- 10 ounce pkg. frozen broccoli, thawed and drained
 1/4 cup red bell pepper, diced, (optional)*

Cut and slice from top of bread. Remove center leaving 1" shell. Tear removed bread into bite-sized pieces. Saute' celery and onions in butter until tender. Add cheese, stir over low heat until cheese is melted. Stir in remaining ingredients (not bread!); heat thoroughly, stirring constantly. Spoon into bread 'bowl'. Serve with vegetables and torn bread pieces.

*You can make your own bread, if you like, as a sourdough would go well with this.
*Original recipe called for margarine, but to make more healthy I subbed butter.
*I added the pepper for color.

Stephanie's Cream Broccoli Au Gratin Soup

                                                                  

Stephanie's Cream Broccoli Au Gratin Soup

2 Tbls. Butter
1/2 cup onion, chopped
1 3/4 cup water
1 pkg. Uncle Ben's Country Inn Brand Broccoli Rice Au Gratin
1/4 cup flour
1/4 tsp. dry mustard
1 3/4 cup chicken broth
2 cups milk
1/2 cup shredded Cheddar cheese

Cook onion in butter in 6 quart or larger pan until tender. Add water and contents of rice pkg. Bring to a boil, then reduce heat, cover, and simmer 20 minutes. Combine flour and dry mustard in small bowl. Gradually add about 1/2 cup broth and mix till smooth. Add to simmered soup, along with rest of broth nd milk. Heat to a simmer, stirring occasionally, until slightly thickened. Stir in cheese till melted.

Stephanie's Taco Salad

                                                                

Stephanie's Taco Salad

Layer in order given in a 13" x 9" pan:

1 head chopped lettuce
onions, chopped*
sliced tomatoes*
1 1/2 pounds browned hamburger, grease drained, mixed with dry taco mix
8 ounces shredded Taco cheese
1 cup Miracle Whip, 1 cup sour cream, 1 pkg. Hidden Valley Ranch dry mix, combine together and mix well
Doritos, crushed
Chill and serve cold.

*You could use chopped green onion
*You could dice the tomatoes

Stephanie's All American Chicken

Stephanie wrote: "This is something I created trying to duplicate Alice Springs Chicken from the Outback Steak House. I cook it on the grill or my George Foreman grill. Four chicken breasts marinated in a Honey-Dijon mustard marinade (I use KC Masterpiece found in marinade section of grocery)".

Stephanie's All American Chicken

4 boneless, skinless chicken breasts, marinated as stated above for 30 minutes.
4 slices bacon, fried (make while chicken marinates)
1 large mushroom sliced, or 1 small can, drained
1/2 cup shredded Cheddar cheese*
1/2 cup shredded Monterey Jack cheese*

Cook marinated chicken on preheated grill for 20-30 minutes, till done. Leave on grill and brush on some leftover marinade. Divide mushroom slices and place evenly on each breast. Break each slice bacon in half and arrange both pieces on each chicken breast. Carefully sprinkle cheese over top of each chicken breast. Allow cheese to melt then remove from grill and serve.

*You can often find these two cheeses already grated and mixed in one bag from store, such as Kraft packaged cheeses.

Stephanie's Enchiladas

                                                                      

Stephanie's Enchiladas

1 pound ground beef
1 jar (16 oz.) thick and chunky salsa, divided
2 cups shredded Cheddar cheese, divided
10 flour tortillas

Spread 1 cup of salsa in a 13" x 9" pan.

Brown meat; drain grease. Add 1/2 cup salsa and 1/2 cup cheese to the meat.
Place 1/4 cup of meat mixture down center of each tortilla, roll up, place in pan on top of salsa, seam side down. Top with remaining cheese. Bake at 350 degrees for 20 minutes.

Stephanie's Chicken Casserole

                                                                           

Stephanie is married to cousin Mike. They have two daughters, Kirsten and Kiley. Stephanie makes and sells beautifully decorated cakes for special occasions. She enjoys cooking and doing special things with her family.

Stephanie's Chicken Casserole

1 pkg (10-16 oz.) frozen chopped broccoli, thawed
3 cups cooked boneless, skinless, chicken breasts, cut in bite-sized pieces
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1/2 cup mayonnaise
1 tsp. lemon juice (freshly reamed)
10 slices cheese (swiss or Cheddar would be good)
6 slices bread, cut into bite-sized pieces
1 stick butter, melted

Place broccoli evenly on bottom of 11" x 8" baking pan, then sprinkle chicken evenly over the broccoli.
Combine the soup, mayonnaise, and lemon juice, and pour evenly over the chicken mixture. Layer cheese over the top.
In separate bowl, combine bread pieces with melted butter and allow bread to soak up all butter. Sprinkle these pieces over top of casserole.
Bake in a 350 degree oven for 30-45 minutes, till bread pieces are browned and mixture is hot and bubbly.