Monday, March 30, 2009

Quaker True Delight

I was trying to find something fast to eat in the car or when I was in a hurry at work. I have grabbed every kind of snack bar and mostly they just do.....but this one is so good I felt like Iwas cheating and eating a candybar or something. You can go to
and get a free sample. And believe me you will want more. These are so good! I had to hide them from my kids.

Friday, March 27, 2009


5-6 potatoes, peeled and diced

1 onion, chopped

1 large carrot,sliced

1 large stalk celery, sliced

4 chicken bouillon cubes (less if desired)

1 tablespoon parsley flakes

5 cups water

1 tablespoon salt (less if desired)

Pepper to taste

1/4-1/3 cup butter

1 (13 ounce) can Carnation® evaporated milk

Put all ingredients into crock pot except evaporated milk. Cook on HIGH for about 8 hours or until potatoes are tender. Check every couple of hours. During last hour turn down to LOW add milk. Leave on LOW or turn OFF until ready to serve. Use skim milk, evaporated milk and Mazola oil for low fat diet.

We have had the weirdest weather ...warm 1 day and snowing the next.... so soup sounded soooo good. and a good movie to watch while we just stay home.

Friday, March 13, 2009

French Lasagna

I bought the big pack of croissants at Costco, and we couldn't eat them fast enough. This recipe is perfect for those stale croissants. And it is sooo good!

French Lasagna

4 cups whole milk
1 clove garlic, peeled and lightly crushed
4 large eggs, beaten together
5 stale croissants, halved lengthwise (like sandwiches)
5 thin slices ham
1 4-ounce ball fresh mozzarella, cut into 5 slices 8 ounces grated cheddar.

In a medium saucepan, combine milk and garlic, and place over high heat until almost at boiling point. Remove from heat and allow to rest for 15 to 20 minutes. Discard garlic, and drizzle eggs into milk while whisking vigorously. Set aside.

Place bottoms of croissants into a baking dish large enough to hold them snugly in a single layer. On each croissant half, arrange a slice of ham and a slice of mozzarella. Top with remaining croissant halves. Sprinkle about 2/3 of cheddar on croissants, and pour milk mixture over everything. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid. Set aside for 20 minutes; meanwhile, heat oven to 325°F. Sprinkle remaining cheddar over croissants. Bake until puffy, golden and set, about 30 minutes. Serve immediately.
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