I have about 4.2 mins to write this post.
Everything can change in the blink of an eye. Moods, emotions, circumstances, etc. It is all about how you deal with those changes.
You make them worse when you don’t take a deep breath and analyze.
Ask yourself is whatever just happened or happening worth stressing or worrying over?
Sometimes, yes it is. Other times probably not.
Take that deep breath. Relax and re-group.
Enjoy the day everyone.
These were so easy to make and everyone loved how they tasted! I have two little guys ages 8 and 9, I’m in school full-time working on my associates in Human Services, and I work from home and substitute teach at the elementary school! I really have no time for fussing around with timely recipes so things like this work perfect into my schedule!
For the mini cheese cake pies:
Jello brand boxed cheese cake mix(follow instructions)
Pillsbury premade pie crust(2 come in a package in the dairy section of your grocery store)
Roll out and use flour for a light dusting so it won’t stick to the cutting bored
Use a round biscuit cutter to make circles to fit for a mini muffin pan.
Grease the mini muffin pan with butter flavor cooking spray. Line muffin pans with the pastry cutouts. Remove from oven when done and let cool.
Mean while when your baking the mini pie crusts, prepare your cheese cake filling. Pour in pie crust and chill.
You can top with a fruit dressing, caramel or chocolate syrup.
Mini pumpkin pies
I like to use Libby’s pumpkin pie mix rather than the pure pumpkin. I like the taste better and it’s actually less work.
Follow instructions for pie mix and pour into mini pie shells before cooking them. I also like to top the pumpkin pies with nuts.
These were quick and easy deserts that had a nice presentation as well!
If you’re looking for a quick, simple, easy dinner this is it. You can use grilled or breaded chicken. I used my breaded chicken cutlets that I had left over from the night before last.
~ 3 cups of cooked white or brown rice
~ 14 oz of california blend veggies(frozen or fresh)
~ 1 8 oz can of cream of mushroom soup
~ 1 8 oz can of cheddar broccoli soup
~ 1 8 oz bag of sharp shredded cheddar cheese
~ 1 cup of 2% milk
~ 1 lb of cut up cooked chicken breast
salt, pepper, garlic powder to taste.
Combine rice, cream of mushroom, broccoli cheddar soup, and 1 cup of milk in a medium size bowl and mix.
Mix chicken, veggies, and 4 oz of cheddar cheese in a big bowl.After combine all ingredients together and place in a casserole dish. Cover with the remaining cheese.
- Bake at 375 for 45 minutes.