Posted on 03/09/2008 5:07:16 PM PDT by MS.BEHAVIN
You're very welcome
It's easy too.
Start it late night the day before you want to eat it and at lunch the next day, viola, it's ready.
I’m gonna try that this weekend!
It really sounds great, and is something different to do with a roast beef.
;0)
Afternoon Schatzi.
Smooch.
Could barely wait to get back today. Copied a mess of recipes.
It’s not Yo Mama’s Banana Puddin
2 bags of Pepperidge Farm Chessman cookies (or suitable sub)
1 (5 oz) box instand French Vanilla pudding
1 (8 oz) pack of cream cheese softened
1 (14 oz) can sweetened condensed milk
2 cups of milk
1 (12 oz) cool whip or equal amt of whipped cream.
Banana’s 6-8
Line bottom of 9x13 inch pan with cookies. Slice banana’s and layer on top.
Combine milk and pudding. blend well. in another bowl Combine cream cheese and condensed milk.. Mix until smooth.
Fold whipped topping into cream cheese mixture. Add cream cheese/whipped topping to the pudding and stir until blended.
Layer of topping..Layer cookie, banana/topping ..
Last layer cookies.
Refrigerate until ready to serve.
Awwwwwwwwwwww....how much fun they are having! Is one of them
catching a snowball in her mouth! LOL!
Just like two little kids!
It's a wonder I don't look like a basketball. :^)
WooHoo, Mrs.N....a fully staffed and trained crew! Good for you. Happy weekend!
Yum!
Hey My
Nanner puddin’ PING!
LOL
I know what you mean!
I’m very petite and slender..
It’s a wonder I’m not as wide as I am tall!
I hate ice on the roads or on my driveway..Stay safe.
(((HUGS)))
Whoops!
Almost forgot!
*smooch*
I’m glad nobody saw the Aztec-two step dance I did trying not to fall down!
Chicken Stroganoff
4 skinless chicken breasts
3 tbs olive oile
1 lg onion thin sliced
8 oz mushrooms sliced
1 1/4 cup sour cream
Salt and pepper
fresh parsley garnish.
Pound chicken until flat and thin between pieces of waxed paper..Slice into 1 inch strips diagonally.
Prep vegs.
Heat 2 tbs olive oil in frying pan. Add onion and clarify but not until browned. add mushrooms and cook stirring occasionally for about 5-8 minutes.
Remove to plate
Add remaining olive oil and increase heat to medium..add chicken in small batches..Cook stirring frequently until lightly colored...remove to warmed plate and continue until all chicken cooked.
Return all to the skillet..season with salt and pepper...Stir in cour cream and bring to a boil. sprinkle with fresh parsley and serve.
Can accompany with rice or serve over buttered noodles.
Decades ago I cracked my knee slipping on ice..popped in midair..I still grab a handrail tightly when going down stairs. Hate ice!
That would have been interesting to see! LOL!
Howdy, Sis!
((((hugs))))
Woo hoo Sis!
Keep ‘em coming!
*HUG*
Good afternoon, Sis.
How you doing today?
It spooks me too, as I’ve had surgery on the same knee twice!
That’s ALL I need is to pop that knee!
Too cute...a new tank. ((HUGS)) Thanks, Sonora.
I am doing fine. Just got home a bit ago and it’s nice to
be here.
Are you having a nice day off? Your thread, it seems, is a
big hit!
Lotsa yummy stuff to read about (heaven knows I won’t cook
it) LOL!
Welcome, Joe.....those Italian Beef Sanddwichs really sound good. Thanks for sharing.
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