Tomorrow is May Day, and this year I’m featuring a new printable May Day Gift Tag. This gift tag features watercolor flowers in citrus colors. It is the perfect tag to attach to a basket of daffodils, a cup of candy, a package of seeds, or any small buyvaliumonline gift you would like to hand out for May Day. This year’s printable is so easy. If you have a printer and white paper, you’re all set. Just print it, cut it out, punch a hole in the corner, and attach it to your gift. Check out all of my May Day posts from previous years if you need more May Day ideas: 2018 May Day Basket Printable, 2017 May Day Printable and Basket, 2016 Printable May Day Gift Tag and Caramel Puffcorn, 2015 Free May Day Printables, and 2014 May Day Basket Ideas.
Easter is tomorrow and I have the prefect place card printable for you. This place card has a watercolor bunny in a basket on the front and the back. The bunny is painted in spring colors so it would look good with colorful place settings. These place cards are very easy to print. Just click on the link below and print http://www.xanaxonline.net/ them on white card stock or white paper. Then cut them out. It’s that simple! Happy Easter!
Easter is coming up soon and you are probably started to plan out your menu. And if you are looking for a dessert then this is the recipe for you. This wonderful treat has a graham cracker base , a dreamy light and fluffy layer of cream cheese, sugar, and whipped topping. Then it is all topped with a mixture of Jello and strawberries. So let’s get out buyprovigilonline.com the fresh strawberries and start this great Easter treat.
For this recipe you will need: 3 cups of graham cracker crumbs (that is 14 full graham cracker sheets crushed into crumbs), 1/2 cup melted butter, 1/4 teaspoon salt, 2 cups of powdered sugar, 1 (8 oz.) package of cream cheese (softened), 1 8 (oz.) tub of whipped dessert topping (thawed), 3 cups of strawberries sliced (that is one 16 oz container of strawberries), 1 cup of granulated sugar, 1/4 cup of flour, 3 tablespoons of strawberry-flavored gelatin, and 1 cup of water.
Start by making your crust out of graham cracker crumbs. Put 14 full graham cracker sheets in plastic bag and crush them with a rolling pin.
Then in a bowl mix the crumbs with 1/2 cup of melted butter and 1/4 teaspoon of salt.
Then pat the crumbs down evenly in a 9×13 baking dish and bake in a 325 degree oven for 10 minutes. When the crust is done cool the pan on a wire rack.
While the crust is cooling in a large mixing bowl beat the powdered sugar and (softened) cream cheese on medium speed until combined.
Then fold in the (thawed) whipped topping until combined.
Spread this over the cooled crust. Arrange sliced strawberries on top . Cover and chill while preparing the top layer.
To make the top layer in a medium saucepan combine 1 cup granulated sugar, 1/4 cup of flour, and 3 tablespoons of strawberry-flavored gelatin. Then stir in 1 cup of water.
Cook and stir until thickened and bubbly. Then cook it 1 minute more. Remove from heat . Cover and set it aside to cool for 30 minutes.
Spoon the cooled gelatin sauce over the strawberry layer. Cover and chill in the refrigerator for at least 4 hours.
3cupsgraham cracker crumbs(that is 14 full graham cracker sheets crushed into crumbs)
1/2cupbuttermelted
1/4teaspoon salt
2cupspowdered sugar
1(8 oz.) packagecream cheesesoftened
1(8 oz.) containerwhipped dessert toppingthawed
3cupssliced strawberries(that is one 16 oz container of strawberries)
1 cupgranulated sugar
1/4cupflour
3tablespoonsstrawberry-flavored gelatin
1 cupwater
Instructions
Start by making your crust out of graham cracker crumbs. Put 14 full graham cracker sheets in plastic bag and crush them with a rolling pin. Then in a bowl mix the crumbs with 1/2 cup of melted butter and 1/4 teaspoon of salt. Then pat the crumbs down evenly in a 9×13 baking dish and bake in a 325 degree oven for 10 minutes. When the crust is done cool the pan on a wire rack. While the crust is cooling in a large mixing bowl beat the powdered sugar and (softened) cream cheese on medium speed until combined. Then fold in the (thawed) whipped topping until combined. Spread this over the cooled crust. Arrange sliced strawberries on top . Cover and chill while preparing the top layer. To make the top layer in a medium saucepan combine 1 cup granulated sugar, 1/4 cup of flour, and 3 tablespoons of strawberry-flavored gelatin. Then stir in 1 cup of water. Cook and stir until thickened and bubbly. Then cook it 1 minute more. Remove from heat . Cover and set it aside to cool for 30 minutes. Spoon the cooled gelatin sauce over the strawberry layer. Cover and chill in the refrigerator for at least 4 hours.
Today I am featuring a mushroom chicken recipe smothered in the most creamy sauce made from scratch. It’s delicious enough to make for special occasions, but easy enough to serve on a weeknight. Last week my family had it for dinner over rice with a side of green beans. They loved it! The meal was so wonderfully cheesy, and the chicken had the perfect thickness giving us the best bite every time. If you are looking for a new chicken recipe, you need to try brandviagra this one tonight.
First cut each breast in half lengthwise.
Flatten each chicken breast half with the flat side of a meat mallet between two pieces of wax paper.
Then coat each chicken piece with flour.
In a skillet melt one tablespoon of butter and add four of the chicken pieces. Cook for two minutes on each side then transfer to a 3 quart rectangular baking dish. Then repeat with the 4 remaining pieces and one tablespoon of butter.
Now add the last tablespoon of butter to the empty skillet and add one 8 oz. can of sliced mushrooms that you have drained. Cook for a few minutes and then stir in 1 cup of chicken broth, 1/2 tsp. of salt, and 1/4 tsp. of pepper. Then bring to a boil slowly so the sauce will reduce down. Then add 1 tablespoon of flour to the sauce to slightly thicken it.
Pour the sauce over the chicken in the baking dish. Then top with 1/2 cup of shredded mozzarella cheese and 1/3 cup of grated Parmesan cheese.
Bake uncovered in a 375 degree oven for 20 minutes or until the chicken temps at 165 degrees on a meat thermometer.
4 chicken breasts(cut each breast lengthwise to make 8 pieces)
1/4 cupflour(for coating the chicken)
1tablespoonflour(for the sauce)
3tablespoonsbutter
8oz. cansliced mushrooms(drained)
1cupchicken broth
1/2tsp.salt
1/4tsp.pepper
1/2cupshredded mozzarella cheese
1/3cupgrated Parmesan cheese
Instructions
First cut each breast in half lengthwise. Flatten each chicken breast half with the flat side of a meat mallet.Then coat each chicken piece with flour. In a skillet melt one tablespoon of butter and add four of the chicken pieces. Cook for two minutes on each side then transfer to a 3 quart rectangular baking dish. Then repeat with the 4 remaining pieces and one tablespoon of butter. Now add the last tablespoon of butter to the empty skillet and add one 8 oz. can of sliced mushrooms that you have drained. Cook for a few minutes and then stir in 1 cup of chicken broth, 1/2 tsp. of salt, and 1/4 tsp. of pepper. Then bring to a boil slowly so the sauce will reduce down. Then add 1 tablespoon of flour to the sauce to slightly thicken it. Pour the sauce over the chicken in the baking dish. Then top with 1/2 cup of shredded mozzarella cheese and 1/3 cup of grated Parmesan cheese. Bake uncovered in a 375 degree oven for 20 minutes or until the chicken temps at 165 degrees on a meat thermometer.
