July 28, 2008
posted by Amber at 6:25 PM

3/4 cup Graham Cracker Crumbs
1/4 cup Chopped Pecans (optional)
3 tbsp Butter, melted
1 cup Fresh Raspberries, crushed
1/2 package cream cheese
1 can Sweetened Condensed Milk
1 cup frozen Cool Whip, thawed

Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into each muffin liner. Press mixture down to firm bottom. Puree raspberries and set aside.

Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping. Spoon mixture evenly into baking cups. Freeze for 4-5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.


July 15, 2008
posted by Amber at 6:15 PM

1lb Boneless Skinless Chicken Breasts, cut into strips
Salt & Pepper, to taste
1/2 lb Angel Hair Pasta, cooked
2 tbsp Butter
1 cup Parmesan Cheese
1 cup Half & Half Cream
3/4 cup Ranch Dressing
1 cup Peas, cooked

Sprinkle chicken with salt & pepper. Grill or fry chicken while the pasta is cooking. Meanwhile, melt butter in saucepan and add parmesan cheese & cream, heating and stirring until cheese is melted. Add dressing; heat through. Drain pasta and mix with sauce (do not rinse pasta, the sauce will stick better to it). Add chicken and peas. Enjoy!
Submitted by: Amber