TIPSY TUESDAY

MORNING EVERYONE

Already been to town, did some banking and grabbed a coffee now it is down to work.. Had a great time on the weekend .. went to the states and never even went into the mall to shop.. I am saving that shopping trip for when I go to Phoenix with my girlfriend... Since I have not posted the last couple of days I will try do fit it all in today...

TUESDAY..

Chicken Alfredo Biscuit Casserole

INGREDIENTS

1 tablespoon butter

2 cups sliced fresh mushrooms

1/2 cup chopped onion

1 jar (16 oz) Alfredo pasta sauce

1/4 cup milk

2 cups chopped cooked chicken

2 cups Green Giant® SELECT® frozen broccoli florets, thawed

1/4 teaspoon dried basil leaves

1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

1 tablespoon butter, melted

1 tablespoon grated Parmesan cheese

DIRECTIONS

1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.                   

2   In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.                   

3 Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.                   

4 Bake 15 to 20 minutes or until biscuits are golden brown.

 

To make ahead, follow directions through step 2, using a glass baking dish. Cover and refrigerate. When ready to bake, uncover and heat in microwave until bubbly and heated throughout, stirring as needed. Then complete steps 3 and 4.

 

WEDNESDAY.. Bacon Cheese Potatoes

THURSDAY...Chicken and Rice

FRIDAY..Watkins Onion Soup

SWEET SATURDAY

Fresh Strawberry

Yogurt Cake

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 eggs
• 3 Tb. lemon juice, divided
• Zest of 1 lemon
• 2 ½ cups all-purpose flour, divided
• ½ tsp. baking soda
• ½ tsp. salt
• 8 oz. plain or vanilla, Greek yogurt
• 12 oz. fresh strawberries, diced
• 1 cup powdered sugar

Instructions

1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

What you will discover is that the consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won’t sink to the bottom (top) of the cake. Either way, it is a great cake–don’t worry about the thickness.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

3C's SUNDAY

Painted art Canvas with painted twigs ..here is the tutorial for the paper flowers

Now this tutorial that I have attached is not the same as what is on the canvas but I love the way these flowers are done.. so I just had to post it.. Sky is the limit here ladies on what you can do..

http://g45papers.typepad.com/graphic45/2011/06/dana-feature.html

 

TIPSY TUESDAY

Mini Taco Bowls.

Take a 6" taco and  Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin (as pictured above). Bake in the oven at 375  for 8-10 minutes.

Well now my fingers are tired from typing I will go and have a nice cup of tea..
ENJOY
CHEERS
GRANNY