Copycat Crystal Grill's Pink Velvet

 If you have ever been to Crystal Grill in Greenwood, Mississippi you have seen Pink Velvet on their menu. I order this quite a bit although I ask for a dip of Chicken salad because I can't eat the sandwich. When I order it if I'm with my family my grand-children always want a bite, so this was made for them.

I received many complements on this dish and I am sure that it will be a part of every holiday meal from now on.

Copycat Crystal Grill's Pink Velvet

Ingredients:

• 1 can cherry pie filling
• 1 (20-ounce) can crushed pineapple, drained
• 1 can sweetened condensed milk
• 1 (8-ounce) carton Cool Whip
• ¼ cup lemon juice
• 1 cup chopped pecan, optional

Instructions:

Combine all ingredients in a large mixing bowl. Pour into lightly greased muffin tins or 9x13 pan. Place in freezer to freeze throughout prior to serving. When ready to serve, allow to stand for about 3-5 minutes.

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Fast and Easy Chicken Broccoli Fettuccine Alfredo

Remember all of my recipes can be gluten free or full of gluten just adjust ingredients for your particular diet.

This was wonderful and we ate every bite!

Chicken Broccoli Fettuccine Alfredo

Ingredients:

• 6 ounces fettuccine noodles
• 2 chicken breasts, cut in pieces
• 2 TBS olive oil 
• 1 - 14.5 ounce jar of your favorite Alfredo sauce
• 2 cps broccoli florets
• 2 TBS butter
• 1/4 tsp Penzeys roasted garlic
• 1 c parmesan cheese, grated
• salt and pepper ( to taste)
• enough milk to rinse the jar well
• 1/4 c parmesan cheese ( garnish)  

Use gluten free ingredients if following a gf diet.

 Directions

1. Cook fettuccine in salted water until just getting tender and drain well.
2. Cook broccoli florets in boiling water for 3 minutes and drain.
3. In a large saucepan, saute chicken pieces in olive oil until done. Remove and set aside.
4. In same pan melt butter and add jar alfredo sauce, milk, garlic, salt and pepper. Heat for 2 minutes without boiling. Add parmesan cheese and stir to melt. Add chicken pieces, cooked pasta and broccoli florets lightly tossing to coat.
5. Serve and sprinkle parmesan cheese as a garnish.

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Gluten Free Mississippi Mud Cake

I have not made one of these cakes since going gluten free so I decided to try it for one of our Thanksgiving desserts. I'm so glad I did, it was enjoyed by many, not only did it taste great but the grand-kids enjoyed making turkeys to go on top. Now they asked that we decorate a cake for all holidays, I've created a monster.

Mississippi Mud Cake

Ingredients:

• One GF Chocolate Cake mix, baked in a 9x13'' pan
• 1 (10.5 oz) bag of miniature marshmallows
• For the frosting:
• 1/3 cup butter
• 1/3 cup milk
• 1/3 cup cocoa powder
• 1 tsp vanilla extract
• 3 cups powdered sugar

Instructions:

1. Bake chocolate cake according to instructions. Remove cake from oven and sprinkle marshmallows all over the cake, completely covering it. Return to oven (at 350 degrees F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted. Allow cake to cool completely before drizzling frosting on top. (You can see I more than drizzled!)
2. For the frosting: Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well. Cook  for about 2-3 more minutes, stirring constantly, until mixture has thickened slightly. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth. Drizzle warm frosting immediately over cake. Allow frosting to set before cutting. Store at room temperature.

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Low Sugar Strawberry Cheesecake Salad

 I made this as our Thanksgiving salad, some loved it and some not so much. I really enjoyed it myself, but then I love cheesecake.

Strawberry Cheesecake Salad

Makes a large salad.

Ingredients:

• 12 oz whipped topping
• 1 small package of sugar free cheesecake pudding powder
• 3 (6 oz) strawberry yogurt
• 1 lb fresh strawberries
• 3 bananas sliced (add right before serving) (optional
• miniature marshmallows (optional)

Instructions:

1. Thaw whipped topping. I always put it in the fridge the night before. In a large salad bowl mix yogurt, pudding, and whipped topping together. Put in fridge and allow it to set up for about an hour.
2. Wash and slice strawberries. Add strawberries, marshmallows, and bananas right before serving. Keep refrigerated.

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