Chicken Alfredo
Asparagus
Garlic Bread
Toffee Brownie
Chicken Alfredo
8 oz Cream Cheese
1 c Butter
1 c milk
1 1/2 c Parmesan cheese (fresh)
2 c chicken (fried)
16 oz Fettuccine noodles
Melt butter, add cream cheese and
milk. Whisk until smooth. Add Parmesan cheese. Cook until cheese is melted
ONLY, no more. If too thick, thin with milk. Add chicken.
(Frying chicken) Bite size pieces.
Season with: Lemon pepper, garlic salt, seasoning salt. Spread
on foil and place in oven at 350.
Toffee Brownies
3 (6-ounce) candy bars with almonds
and toffee chips (recommended: Symphony brand)
Vegetable oil cooking spray
1 (17.6-ounce) package brownie mix
with walnuts
Prepare the brownie mix according to
package directions.
Line a 13 by 9-inch cake pan with
aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the
brownie batter and smooth with a spatula or the back of a spoon. Place the
candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions.
Let cool completely, then lift from the pan using the edges of the foil. This
makes it easy to cut the brownies into squares.
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