1 pkg (3.4 oz0 jello vanilla flavor instant pudding
1 3/4 cups cold milk
1/4 cup creamy peanut butter
1 tub (8 oz) cool whip, thawed
24 honey grahams
6 squares Bakers Semi-Sweet chocolate
3 TBSP butter
Beat pudding mix and milk in large bowl with whisk for 2 min. Add peanut butter; mix well. Stir in cool whip. Layer 1/3 of the grahams and half the pudding mixture in 9x13 dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
Microwave chocolate and butter in microwaveable bowl on High for 2 min, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
Refrigerate for 8 hours
you can prepare without using the peanut butter.
Recipe from Kraft foods
When I made this I tried using milk chocolate chips and it wouldn't melt to pour on top of the graham crackers. So I ended up putting the chips on top of it and then putting it in the fridge. Before I served it I put cool whip on top. It still turned out yummy.
Friday, September 3, 2010
Taco Soup
1 1/2 lbs ground beef
1 envelope taco seasoning
2 cans (15 1/4 oz, each) whole kernel corn, undrained
2 cans (15 oz, each) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 cans (14 1/2 oz, each) diced tomatoes, undrained
Crushed tortilla chips and shredded cheddar cheese
flour tortillas, warmed (optional)
in a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans, and tomatoes. Cover and simmer for 15 min or until heated through, stirring occasionally. Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Serve with tortillas.
Recipe from Simple and Delicious
We didn't eat ours with the flour tortillas, the chips were enough for us
1 envelope taco seasoning
2 cans (15 1/4 oz, each) whole kernel corn, undrained
2 cans (15 oz, each) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 cans (14 1/2 oz, each) diced tomatoes, undrained
Crushed tortilla chips and shredded cheddar cheese
flour tortillas, warmed (optional)
in a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans, and tomatoes. Cover and simmer for 15 min or until heated through, stirring occasionally. Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Serve with tortillas.
Recipe from Simple and Delicious
We didn't eat ours with the flour tortillas, the chips were enough for us
Chicken Enchilada Casserole
1 lb chicken, cut into pieces and cooked or 1 can chunk chicken breast
1 onion, chopped
2 (103/4 oz) cans cream of chicken soup
1 cup sour cream
1 (4oz) can diced green chilies
2 cups grated Colby Jack or Cheddar Cheese
1 (15 oz) package flour tortillas
Combine cooked chicken, cream of chicken soup, sour cream and chilies in bowl. Stack tortillas and cut with a sharp knife into thin strips. In a greased 9x13 glass baking pan, layer half of shredded tortillas, half of chicken mixture, and half of cheese; repeat. Bake for 30 min at 350
Recipe from my ward cookbook
1 onion, chopped
2 (103/4 oz) cans cream of chicken soup
1 cup sour cream
1 (4oz) can diced green chilies
2 cups grated Colby Jack or Cheddar Cheese
1 (15 oz) package flour tortillas
Combine cooked chicken, cream of chicken soup, sour cream and chilies in bowl. Stack tortillas and cut with a sharp knife into thin strips. In a greased 9x13 glass baking pan, layer half of shredded tortillas, half of chicken mixture, and half of cheese; repeat. Bake for 30 min at 350
Recipe from my ward cookbook
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