I will admit I never have made this yet, but will be making it the next time we go pick blueberries! Since it’s blueberry season I just wanted to share right now! I hope you enjoy!

Watermelon Blueberry Banana Split
INGREDIENTS

* 2 large bananas
* 8 “scoops” watermelon and/or cantaloupe
* 1 cup blueberries (or raspberries or strawberries)
* 1/2 cup low fat vanilla yogurt
* 1/4 cup granola

DIRECTIONS
1. Peel bananas and cut in half crosswise, then cut each piece in half lengthwise. For each serving, lay 2 banana pieces against the sides of a shallow dish.

2. To make watermelon “scoops” use an ice cream scoop to create balls of watermelon. Remove seeds, if needed. Place a watermelon “scoop” at each end of the dish.

3. Fill the center space with berries.

4. Stir yogurt until smooth, spoon over the watermelon “scoops”.

5. Sprinkle with granola.

Serves 4

My Mom made this yesterday and it was such a big hit, I just HAD to have it for Tried & True Tuesday and for when ever I go to a pot luck this summer!  (She had found it @ Taste Of Home)

Ingredients

• 1 package (8 ounces) cream cheese, softened  
• 1 cup (8 ounces) sour cream
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 2 pounds seedless red grapes
• 2 pounds seedless green grapes
• 3 tablespoons brown sugar
• 3 tablespoons chopped pecans

Directions

• In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings.

I found this in the Kraft Foods Magazine I got a week or two ago and finally made it tonight.  After a few bites I looked at everyone and asked thumbs up or thumbs down… since I had 6 thumbs up (2 from each person) I thought it would be a good recipe to post for today.      Pictures and directions were found on Kraft’s website.   Here is a direct link to the recipe.

Ingredients

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
•  1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
•  1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
•  1 can (10-3/4 oz.) condensed cream of chicken soup
•  1/2 cup milk
•  1-1/2 cups KRAFT Shredded Cheddar Cheese

Directions:

1. Turn oven to 400ºF.
2. Prepare stuffing as directed on package.
3. Combine chicken and broccoli in 13×9-inch baking dish.
4. Stir in soup, milk and cheese; top with stuffing.
5. Bake 30 min. or until chicken is done and casserole is heated through.

Ingredients:

• 3 cups cooked carrots
• 1 Tbs flour
• 3/4 cup orange juice
• 1/3 cup sugar
• 2 tsp grated orange rind

Directions:

1. mix sugar & flour
2. add orange rind & juice
3. cook over low heat until thick
4. pour over carrots

This is another recipe out of the cookbook my sister made me (all her tried & true recipes) when I got married!

Ingredients:

• 1 cup warm water
• 1 pg yeast (2-1/4 tsp)
• 1 tsp sugar
• 2 1/2 cups flour
• 2 Tbs oil
• 1 tsp salt
• 2 Tbs margarine
• 1 tsp garlic salt
• Parmesan cheese

Directions:

1. Mix the water, yeast and sugar.  Dissolve the yeast & let it rest for 5 minutes.  Add the flour, oil, and salt.  Knead the dough until it’s not sticky, adding more flour as necessary.
2. Place in a greased bowl, spray with cooking spray and cover.  Let rise for 5 minutes to 2 hours.
3. Punch down.  Roll out on a large cookie sheet & using a pizza cutter, cut the dough into “sticks”
4. Bake at 450 until they begin to turn golden brown.
5. Melt 2 Tbs margarine and add 1 tsp garlic salt.  Stir
6. Brush margarine over each piece and then sprinkle with Parmesan cheese.

• From the middle of the hot dog, slice it 1/2 lengthwise.
• Roll the hot dog 90 degrees and repeat so once you slice it you will have 4 legs.
• Roll the hot dog again and this is the tricky part cut each leg into 2 since so you will have 8 legs.
• Boil some water and put the octopus’ in the water and cook.
• If you watch, you will see the legs start to curl up.  Once they are curled up (it does take a little while) you can sit them up on a plate and there you go!  I did end up making some mac & cheese and put the octopus on that.. the kids just thought it was a hoot!

I hope you enjoy! 

Easy Southern Banana Pudding

We found this on the Kraft Foods website and needless to say it didn’t stay around the house long once the kids could eat it. ~wink~

Ingrediants:

• 3 cups of cold milk
• 2 pkgs (4 servings size each) Vanilla Flavor Instant Pudding
• 30 nilla wafers
• 3 med size banana’s sliced
• 1 tub (8 oz) Whipped Topping

Directions:

1. Pour milk into large bowl.  Add dry pudding mixes.  Beat with a wire whisk 2 minutes or until well blended.   Let stand 5 minutes.
2. Arrange half the waffers on bottom and up side of 2 qt serving bowl; top with layers of half each of the banana slices and pudding.  Repeat all layers.  Cover with whipped topping.
3. Refrigerate 3 hours.   Store leftover dessert in refrigerator.

I found this recipe the other day and as you can see, Katie had fun making them we me.  They actually enjoyed them so much that the next morning I asked what they wanted for breakfast and they requested more chicken nuggets!   So I took that as a thumbs up! 

Ingredients:

• 2 chicken breasts ~ Skinned & boned. (the 2nd time I made it I also used chicken tenders as they were on sale and cheaper than the breasts)
• 1 1/2 cups fine dry breadcrumbs
• 1/3 cup Parmesan cheese
• 1/2 tsp salt (I never did use this)
• 1/2 tsp dried basil – optional (I didn’t use this either)
• 1/2 cup melted butter.  (I used it this way the first time and the 2nd time making it I used milk)

Directions:

1. Cut chicken breasts into about 1 1/2 inch squares.
2. Combine dry ingredients in small bowl
3. Dip chicken pieces in melted butter (or milk), then in crumb mixture. 
4. Pat crumbs on to coat.  (I put chicken between 2 pieces of paper towel and patted that way)
5. Place on greased baking sheet and bake at 400 degrees for 15-20 minutes or until lightly browned