Caramel Ice Cream Cake

This is good but very rich!!!

                                                                                                                    


1/2 cup Caramel ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O White Chocolate Instant Pudding
1/2 pgk nut topping
12 vanilla ice cream sandwiches



POUR warmed caramel topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in nut toppings.



ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.



FREEZE 4 hours or until firm.

Potatoes O'Brien

A new take on potato casserole! Thanks TX.                                                                                   

1/2 cup butter (melted)
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 (8 ounce) container sour cream
1 bag frozen hash brown potatoes, thawed
2 cups sharp cheddar cheese, grated & divided




Directions
 Mix the first 4 ingredients together in large mixing bowl.
Add thawed potatoes and 1 cup of the grated sharp cheddar cheese to mixture and mix together thoroughly. 
Spread into 9 x 13 casserole dish. 
Sprinkle top with remaining cup of cheese and bake at 350 degrees for 1 to 1/2 hours.

Chicken Francese

                                                                                                                                                     
2 boneless skinless chicken breasts,thinly fillet to create 2 to 3 breasts servings
1 cup very condensed chicken broth
1/4 cup white wine
1 lemons, juice of
3 eggs
grated Parmesan cheese
flour
1 garlic cloves, crushed
 parsley
1/2 cup unsalted butter (not margarine)
 cooked linguine
canned and drained artichoke hearts




Directions

Dust chicken with flour.
In a flat container mix together eggs and enough Parmesan cheese to create a thick batter (something like pancake batter).
Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
Remove all chicken to a platter- keep warm. 
In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then de-glaze pan with wine and let"boil" a few minutes.
Add broth, butter and let cook until butter has melted.
Add parsley, quickly whisking together.
Add lemon juice 1/4 at a time until desired taste.
Thicken if desired.
Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.

Blueberry Bread Pudding

                                                                                




3 eggs
4 cups heavy whipping cream
2 cups sugar
3 teaspoons vanilla extract
2 cups blueberries (fresh or frozen)
1 (10-12 ounce) package white chocolate chips
1 loaf French bread


SAUCE

1 (10-12 ounce) package white chocolate chips
1 cup heavy whipping cream Directions

In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Baked Potato Salad

Thanks Lois!

3 large baked potatoes, cooled, peeled and cubed
1/2 cup sour cream
1/2 cup mayonnaise
8 slices bacon, cooked and crumbled (I use the precooked kind)
4 ounces shredded cheddar cheese, divided
2 green onions, sliced and then chopped (green part only)
1/2 teaspoon fresh ground black pepper
1 dash celery salt or seasoning salt
1 dash garlic powder
1 dash paprika
1 tablespoon fresh parsley (optional)

Directions

Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish. Transfer to a serving dish.
Top with reserved shredded cheddar, green onion slices and bacon crumbles for a beautiful presentation.