I thought the little individual desserts last week were just the cutest things and delicious, too. Not to mention what a time saver they are when you're having company. I think today's recipes are even better. Use any red Jell-O flavor you have on hand. I used the quick thickening method with ice cubes. In a pinch, you could use regular cream cheese, beat it til light. I made my own graham cracker crumbs, added sugar and melted butter as for a pie crust then toasted them. Make extra and freeze for later uses. There's a multitude of ideas for individual serving desserts. Create your own with your favorite ingredients.

The stuffed jalapenos are delicious and will not burn us sissies if you remove the veins and seeds. It's a good

Idea to wear gloves when seeding and deveining any kind of hot peppers. They can be made ahead then grilled outdoors or in.

I think you will love the baked chicken spaghetti, not just because it's easy, but it's delicious too. I never get tired of chicken and apparently most other folks don't either. It's a great use for leftover chicken or for rotisserie chicken.

Cherry Blossom

1 heaping tablespoon of graham cracker crumbs for each serving

1/4 cup *sweetened cream cheese for each serving

1 package cherry Jell-O, prepared according to package directions and divided

Whipped cream

Spoon graham crackers into serving glass. Dollop cream cheese mixture next. Pour thickened Jell-O to almost fill glass. Cover and refrigerate until Jell-O is set. Garnish with whipped cream at serving time.

Sweetened cream cheese

1 (8-ounce) container whipped cream cheese

4 tablespoons sour cream

1/2 cup powdered sugar

1 teaspoon vanilla

Mix thoroughly.

Peanut Butter and Banana

1/4 cup *peanut cream for each serving

Chocolate cake or brownie cubes

Bananas, sliced

Chocolate sauce

Chopped peanuts

Whipped cream

Spoon peanut cream into serving glass. Add cubed cake to three fourths full. Layer sliced bananas over cake. Drizzle with chocolate sauce. Sprinkle with peanuts. Garnish with whipped cream at serving time.

Peanut cream

1/2 cup heavy cream

4 tablespoons peanut butter

Whisk together until smooth and fluffy.

Stuffed, grilled jalapenos

2-3 slices of crisp bacon, finely crumbled

8 ounces cream cheese at room temperature

1/3 cup shredded sharp cheddar cheese

1/4 cup finely minced onion

1 teaspoon fresh lime juice

1/4 teaspoon salt

1 small clove garlic, grated


Diced tomatoes

In a small bowl, combine bacon, cream cheese, cheddar, onion, juice, salt and garlic. Mix well.

Slice Jalapenos pole to pole. Remove seeds and veins. Fill each half with the cream cheese mixture. Place on a lightly oiled hot grill. Cook about 5 minutes. Cover and cook until peppers are tender and filling is hot. Garnish with tomato. Serve immediately

Baked Chicken Spaghetti

12 ounces fideo pasta or Angel hair broken into 2 inch pieces

6 tablespoons butter

3 cups sliced mushrooms, optional

1 cup chopped onion

1 cup chopped celery

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1 (14.5-ounce) can diced tomatoes

2 cans cream of mushroom soup

1 cup chicken broth

1/2 cup sour cream

Salt and pepper to taste

4 cups diced, cooked chicken

2 cups shredded cheddar cheese

1 cup bread crumbs

2 tablespoons melted butter

Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with Pam.

Cook pasta al dente according to package directions.

In a medium skillet melt butter; cook mushrooms, onion, celery and bell peppers until tender. In a large bowl, combine tomatoes, soups, broth, sour cream and seasonings. Add pasta and vegetable mixture to the soup mixture. Stir in chicken. Spoon mixture into the prepared pan. Sprinkle with cheese. Top with buttered bread crumbs. Bake until bubbly and golden.

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