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Recipe Site
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Peanut Butter
Cheesecake - No Sugar Added |
Sugar-Free Drink |
| 1-8 oz. |
Block of
regular Philly Cream Cheese |
1 pkg. |
SF Cherry
Kool-Aid mix |
| 1 cup |
Regular Cool
Whip (can add more) |
1 tub |
SF Tang |
| 1 tbsp. |
Smooth Peanut
Butter (can add more) |
1 gal |
Water |
| 1 pkg. |
Sugar Free
White Chocolate instant Jell-O |
Mix all together. Refrigerate. Makes
a great sugar-free drink. Great for parties.
|
| 1/2-1cup |
Whole Milk |
| 1 pkg. |
Sugar Free
Snack Wells Shortbread Cookies |
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Grind the cookies in
a food processor, and then press into a 9" pie/cake pan. (You
can add about 3-5 tbsp. melted butter to make the cookie crumbs for a
better crust; some prefer it without the butter.) Mix the pudding
and the milk with an electric mixer. In the pudding, add cream
cheese (softened/room temperature) & mix. Add Cool Whip until
mixed well. Add peanut butter until mixed well. Pour into the
crust. Refrigerate 3-4 hours, overnight preferably.
Recipe compliments
of Randy (IMP group member) 8/2002. |
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Chicken A-La-King |
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| 1/2 cup |
margarine (1 stick) |
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| 1/2 cup |
flour |
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| 1 1/2 cups |
milk |
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| 1 1/4 cups |
chicken broth |
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|
| 1/2 tsp. |
salt |
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| 1/2 tsp. |
pepper |
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| 2 cups |
cut up cooked chicken or
turkey* |
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| 3 cups |
hot cooked rice or 12
toasted bread triangles |
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| Melt
margarine in 3-quart saucepan over medium heat. Stir in flour,
salt and pepper. Cook over medium heat, stirring constantly until
bubbly; remove from heat; stir in milk and broth. Heat to boiling,
stirring constantly. Boil & stir 1 minute. Stir in
chicken and cook until hot. Sauce will thicken as cooks or upon
standing. Serve over rice or toast. |
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| *I
use one large can chicken breast, chopped fine, water drained.
Tuna A-La-King: Substitute 1
can (12 1/2 oz.) tuna, drained, for the chicken. |
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