Italian Crescent Casserole

Casserole are a personal favorite of mine. They are just down home good cookin’! I grew up on them and love them to this day!  (Maybe it is a southern thing or maybe not) but either way, here is  another dinner dish that was easy to put together and it was a big hit with everyone who tried it.  It reminded me of a deep dish pizza. Just add a salad on the side and you have a complete meal.

c/o Real Mom Kitchen

















Italian Crescent Casserole
  • 1lb ground beef, cooked and drained
  • 1 cup garlic pasta sauce
  • 1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 1 1/2 cups shredded Italian cheese blend
  • 1/4 teaspoon dried basil leaves
  1. In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.
  2. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about

    3 inches.

  3. Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan.
  4. Spoon meat mixture evenly over cheese.
  5. Bring tips of dough over filling to meet in center; do not overlap.
  6. Sprinkle with remaining 1/2 cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.
  7. Indulge! Enjoy! Eat Up!


Celebrate the Saint’s Victory with these New Orleans Style Dishes!

Creole Catfish Stew

Chock-full of lima beans, corn, and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.

Yield: 4


Creole Catfish Stew

  • 2  tablespoons  cooking oil
  • 1  onion, chopped
  • 2  ribs celery, cut into 1/2-inch slices
  • 1  green bell pepper, cut into 1/2-inch strips
  • 1  teaspoon  dried thyme
  • 1/2  teaspoon  dried oregano
  • 1/2  teaspoon  dry mustard
  • 1/2  teaspoon  Tabasco sauce
  • 1/2  teaspoon  fresh-ground black pepper
  • 1  teaspoon  salt
  • 1/2  cup  dry white wine
  • 1 3/4  cups  canned crushed tomatoes in thick puree
  • 3  cups  canned low-sodium chicken broth or homemade stock
  • 2  cups  frozen baby lima beans (one 10-ounce package)
  • 2  cups  fresh (cut from about 3 ears) or frozen corn kernels
  • 2  pounds  catfish fillets, cut into 1 1/2-inch pieces
  • 2  tablespoons  chopped fresh parsley


1. In a large pot, heat the oil over moderate heat. Add the onion, celery, and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and 1/2 teaspoon of the salt. Add the wine and cook until almost evaporated, about 4 minutes.

2. Add the tomatoes and broth to the pot and bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Add the lima beans and simmer for 3 minutes. Stir in the corn and simmer 4 minutes more. Add the catfish and the remaining 1/2 teaspoon salt, bring back to a simmer, and cook until just done, about 2 minutes. Serve topped with the parsley.

Fish Alternatives: Catfish has a firm texture all its own, but you can easily substitute moderately firm, white-fleshed fillets such as rockfish, grouper, pollack, and striped bass.

Chicken Cakes with Creole Sauce

We reduced the oil and butter in the original recipe, and light mayo was substituted for the full-fat version.

Yield: Makes 8 servings


  • 1/2  medium-size red bell pepper, dicedChicken Cakes with Creole Sauce
  • 4  green onions, thinly sliced
  • 1  garlic clove, pressed
  • Vegetable cooking spray
  • 3  cups  chopped cooked chicken breast
  • 1  cup  soft breadcrumbs
  • 1  large egg, lightly beaten
  • 2  tablespoons  light mayonnaise
  • 1  tablespoon  Creole mustard
  • 1  teaspoon  Creole seasoning
  • Creole Sauce


Sauté first 3 ingredients in a nonstick skillet coated with cooking spray 4 minutes or until vegetables are tender. Wipe skillet clean.

Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into 8 (3 1/2-inch) patties. Cover and chill 15 minutes.

Cook patties, in 2 batches, in skillet coated with cooking spray over medium heat 3 minutes on each side or until golden. Serve immediately with Creole Sauce.

Traditional King Cake

Prep: 30 min.; Cook: 10 min.; Stand: 5 min.; Rise: 1 hr., 30 min.; Bake: 16 min. This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour–the cake will just be more dense.

Yield: Makes 2 cakes (about 18 servings each)


  • 1  (16-ounce) container sour cream Traditional King Cake
  • 1/3  cup  sugar
  • 1/4  cup  butter
  • 1  teaspoon  salt
  • 2  (1/4-ounce) envelopes active dry yeast
  • 1/2  cup  warm water (100° to 110°)
  • 1  tablespoon  sugar
  • 2  large eggs, lightly beaten
  • 6  to 6 1/2 cups bread flour*
  • 1/3  cup  butter, softened
  • 1/2  cup  sugar
  • 1 1/2  teaspoons  ground cinnamon
  • Creamy Glaze
  • Purple-, green-, and gold-tinted sparkling sugar sprinkles


Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

Serve a Healthy Super Bowl Meal!

White Bean Dip

White Bean Dip

This tasty dip, adapted from Karen Solomon’s recent Jam it, Pickle it, Cure it (Ten Speed Press; $24.95), will wow a crowd. And it only requires a few ingredients.

  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/4 cup loosely packed chopped fresh sage leaves
  • 1 teaspoon extra-virgin olive oil
  • Salt and pepper, to taste


Place cannellini beans in bowl, and mash with fork; set aside. Heat a small pan over medium heat; add 2 tablespoons extra-virgin olive oil, and let it warm. Add garlic, and chopped fresh sage leaves. Stir constantly for 4 minutes or until garlic is brown and sage is crispy. Pour hot oil over beans; stir. Garnish with 1 teaspoon extra-virgin olive oil, and add salt and pepper, to taste. Cover and store in fridge up to 1 week.

Mini Turkey Burgers with Gorgonzola

Try on toasted potato rolls. Make it a meal with oven-baked French fries and a salad.

Yield: 12 servings (serving size: 1 burger)


  • 1/2  teaspoon  garlic powder
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1 1/4  pounds  ground turkey breast
  • 1/2  cup  (2 ounces) crumbled Gorgonzola cheese
  • Cooking spray
  • 1/4  cup  reduced-fat mayonnaise
  • 2  tablespoons  minced sweet gherkin pickle (about 2 small)
  • 1/8  teaspoon  freshly ground black pepper
  • 12  (1-ounce) dinner rolls
  • 6  curly leaf lettuce leaves, torn in half


Combine first 4 ingredients in a large bowl. Add cheese, stirring with a fork just until combined. Divide turkey mixture into 12 equal portions, shaping each into a 1/4-inch-thick patty.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done. Place patties on a large baking sheet in a single layer. Repeat procedure with remaining patties. Cool patties to room temperature. Cover with plastic wrap; freeze until firm. Place in a single layer in zip-top plastic bags; freeze up to 3 months.

Thaw patties overnight in refrigerator.

Preheat oven to 400º.

Coat a large baking sheet with cooking spray. Place patties on baking sheet in a single layer; cover with foil. Bake 10 minutes or until thoroughly heated. Keep warm.

Combine mayonnaise, pickle, and 1/8 teaspoon pepper in a small bowl. Cut rolls in half horizontally. Spread about 1 teaspoon mayonnaise mixture on bottom half of each roll; top each with 1 turkey patty and 1 piece lettuce. Cover with tops of rolls. Serve immediately.

Raspberry S’Mores

Yield: Makes 4 servings


  • 8  graham crackers
  • 32  large marshmallows, cut in half
  • 2  1.5-ounce chocolate bars (such as Hershey’s)
  • 1  cup  fresh raspberries


Adjust rack to middle position and heat broiler or toaster oven. Break the crackers in half to form squares and place on a baking sheet. Arrange 4 marshmallow halves on top of each square. Broil for 30 to 60 seconds or until the marshmallows are golden brown. Break each chocolate bar into 12 pieces. Arrange the chocolate and raspberries on top of half the crackers. Invert the remaining marshmallow-topped crackers onto the raspberry-and-chocolate-topped crackers, pressing gently to make sandwiches. Stack them, if desired.

Tip: For more deluxe s’mores, use high-quality chocolate, like Scharffen Berger or Valrhona.

What’s for dinner? Breakfast!

Why not? Milk, eggs, and cheese lend vitamins A and D, while kiwi and mango offer vitamins C and E.  Mango also brings in vitamin A in the form of beta-carotene, as does the spinach (the leafy green also throws vitamin K into the mix).  Not to be left out, avocado represents the B family and provides yet more K.  These breakfast recipes from will keep you and your family healthy, and can be made quickly and easily!


Spinach and Herb Omelet

Serves 4


  • 1 Haas avocado, halved, pitted, peeled, and diced
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper
  • 4 large eggs plus 4 large egg whites
  • 1/4 cup fortified low-fat milk
  • 1/2 teaspoon dried rosemary, crumbled
  • 3 tablespoons canola oil
  • 1/2 cup minced onion
  • 1 small jalapeno pepper (ribs and seeds discarded), minced
  • 2 cups fresh baby spinach, shredded
  • 1 bunch chives, thinly sliced
  • 1 cup shredded reduced-fat Swiss cheese
  • Sliced mango and kiwi for serving
  1. In a small bowl, toss the avocado with the lemon juice, season with salt and pepper, and set aside.
  2. In a medium bowl, whisk together eggs, egg whites, milk, rosemary, salt, and pepper.
  3. In a nonstick skillet, heat 1 tablespoon oil over medium. Add onion and cook until tender, about 4 minutes. Add jalapeno and spinach; cook until the spinach has wilted, about 1 minute. Transfer to a bowl; stir in chives and cheese; set aside.
  4. Wipe the skillet and add 1 tablespoon oil. Add half the egg mixture and cook until nearly set, 1 to 2 minutes. Spoon half of the spinach mixture into the center, fold the omelet over, halve crosswise, and place on serving plate. Top with half the avocado. Repeat with remaining tablespoon of oil, egg and spinach mixtures, and avocado. Serve with mango and kiwi.
Ranchero Frittata
This nutrient-packed egg dish contains a wealth of healthy ingredients. Omega-3-rich eggs, parsley, and olive oil help reduce inflammation. Black beans contain antioxidants and are a great source of fiber, which helps to balance your blood sugar and detoxify your body.
  • 6 large eggs
  • 2 large egg whites
  • Coarse salt and ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 cup medium onion , finely chopped
  • 1 cup grape tomatoes or cherry tomatoes, halved
  • 2 jalapeno peppers, halved, seeded, and finely chopped
  • 1/4 cup crumbled soft goat cheese
  • 15 ounces black beans (1 can), drained and rinsed
  1. Heat the broiler with the rack 4 inches from the heat source. In a large bowl, whisk together the whole eggs, egg whites, and parsley; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. In a medium (10-inch) nonstick ovenproof skillet, heat oil over medium. Add onion and tomatoes and cook until the onion has softened, about 6 minutes. Stir in the jalapeno peppers and egg mixture. Sprinkle cheese over top. Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes.
  3. Place frittata under broiler and cook until the top is set and starts to brown, 3 to 4 minutes. Meanwhile, in a small saucepan over medium-low heat, cook beans until heated through (add water if too dry); season with salt and pepper.
  4. Run a rubber spatula around the edge of the pan to loosen the frittata. Carefully slip the frittata out of the pan onto a large serving platter. Serve wedges of frittata with black beans on the side.
Eat this with..
Sweet Potato Fries
  • 1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch-wide strips
  • 1/4 cup olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. dried Italian herb seasoning
Preheat oven to 425°. Line a baking sheet with aluminum foil coated with cooking spray.

Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices.

Bake for 30 minutes, turning every 10 minutes with spatula. Serve warm.

(Recipe courtesy of
For dessert..
Cornmeal Biscuits
  • 2 tablespoons butter
  • 1/4 cup sugar, plus 1 teaspoon for sprinkling
  • 1 egg yolk
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal, plus extra for dusting
  • 1/4 teaspoon kosher salt
  1. In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Add the yolk and mix to combine.
  2. In a separate bowl, whisk together the dry ingredients. Add them to the egg mixture and stir just to combine. The mixture will resemble coarse crumbs. Add 1 tablespoon of cold water to bring the dough together. Wrap in plastic and freeze for 1/2 hour.
  3. Preheat the oven to 350 degrees. Line a baking sheet with parchment.
  4. Dust the countertop with cornmeal. Using your fingertips, press the dough to a 1/4-inch thickness about 8 inches around, and cut into desired shapes. Gently run a knife under each shape to remove and place on a cookie sheet. Sprinkle sparingly with sugar. Bake until golden, about 10 to 12 minutes.
  5. Remove the biscuits to a wire rack to cool.
Coupons for this meal, available as of 6/29/09:

Baked Chicken Chow Mein

This delicious recipe is very similar to the crisp Chow Mein served in Chinese restaurants, but without all the fat.

Serving: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes


1 pound boneless skinless chicken breast
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon dry sherry
1 tablespoon cornstarch
1 pound Chinese-style steamed noodles or cooked thin egg noodles
1 1/2 cups chicken stock
1 tablespoon minced ginger
1/2 cup thinly sliced onions
3 large dried Chinese mushrooms, soaked and thinly sliced
2 cups Chinese flowering chives or green onions, cut into quarters
2 teaspoons sesame oil
3 cups bean sprouts, tightly packed
black pepper to taste


1. Combine the chicken and marinade ingredients: soy sauce, salt, white pepper, sherry and cornstarch. Mix well and set aside.

2. Blanch noodles in large amount of boiling water for one minute, or as per package instructions.

3. Heat over broiler to medium-high. Broil noodles for about 5 minutes on each side, until crisped, but not burned.

4. Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions and mushrooms and cook for one minute. Add chicken and cook for 2 minutes; add chives or green onions and sesame oil and cook for 1 minute (if using green onions, cook for only 30 seconds).

5. Remove from heat and stir in bean sprouts. Season with pepper. Pour chicken mixture over noodles and serve.

Make this with..
Broccoli with Spicy Sesame Oil

This vegetarian dish is ideal as a side dish to tofu or a very healthy meal when served with brown rice.
Serving: 4
Prep Time: 25 minutes
Cook Time: 9 minutes
Total Time: 34 minutes

1 bunch fresh broccoli
1 1/2 tablespoons sesame oil
1 small garlic clove, minced
1/8 teaspoon crushed red pepper
2 teaspoons soy sauce
1 teaspoon lemon juice


1. Bring a large saucepan of salted water to a boil.

2. Cut broccoli into florets. Peel tough outer layer from stalks; trim off woody ends. Cut stalks diagonally into 1/4″ slices. Add broccoli to water and blanch for 1 minute. Drain.

3. In a large skillet, warm sesame oil, garlic and red pepper over low heat for three minutes. Stir in soy sauce and lemon juice. Add broccoli, toss and coat. Enjoy!

Cook’s Notes: I prefer to add several large garlic cloves to this dish!

For dessert..
kiwi21 blueberries1
Kiwi-Berry Pastry
3-1/2 cups frozen, unsweetened blueberries
2 large kiwi fruit, slivered
4 frozen, ready-to-bake puff pastries
1 Tbsp plus 1 tsp blueberry jam or preserves
1/2 cup granulated or confectioners sugar
1.  Spray baking sheet with cooking spray, arrange ready to bake pastry shells on baking sheet, then fill each tart with 1/2 tsp blueberry jam, next divide blueberries equally into the pastries.
2.  Bake at 400 degrees for approx 30 minutes, check on pastries every 10 minutes to prevent them from burning.
3.  When done, remove pastries from oven and allow 15 to 20 minutes to cool.  Once cooled, add kiwi slices and confectioners sugar to top of pastries.  Now they are ready to eat!
(recipes courtesy of
Coupons, as of 6/22/09:
$10 Nong Shim Noodles
Buy one get one free La Choy Sauce
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Pizza-ghetti Casserole


So fast, easy and great as leftovers! Whenever I make this, people are always going back for second and third helpings.

12 oz spaghetti

1 jar spaghetti sauce

1 cup grated parmesan cheese

1 package pepperoni

1 package (8 oz) mozzarella cheese

1. Cook spaghetti. Drain noodles and place in a 13 x 9in baking dish.

2. Cover spaghetti noodles evenly with sauce. Sprinkle layer of parmesan over sauce.

3. Arrange a layer of pepperoni slices, and finish with a final layer of mozzarella cheese.

4. Bake for about 20 minutes at 350°.

*Mix it up and make it your own – use turkey pepperoni, a meat sauce, other cheeses…

Great with a Caesar Salad


For dessert, take advantage of the fresh fruit that’s available over summer – mix yogurt, granola, honey, and your favorite fresh fruits for a great summer treat.

Coupons, as of 6/15/09:

$1.00 off DeLallo Whole Wheat Pasta

Sauce –

Parmesan/mozzarella cheeses –

$.40 off Betty Crocker Suddenly Salad Mix

$1.00 off any bottle Litehouse Salad Dressing

$.50 off Stonyfield Yogurts

$.55 off Yoplait Yogurt

$1.00 off Darigold Yogurt

$1.00 off Yo-Plus Yogurt

OR go to [] and enter your zip code for other coupons available in your area

Hawaiian Skillet Chicken

Hawaiian Skillet Chicken

(Recipe courtesy of

Sautéing chicken is extremely easy; you start with high heat and just a little oil. It is a building block recipe, since once you have the sautéed chicken you can add a favorite sauce or vegetable. The reward will be dinner on the table in about 20 minutes.

Tip: Feel free to make up your own additions for a pan sauce. For a variation, try adding a 9-ounce jar of apricot chutney and 1/4 cup chopped pecans. Save time by buying “thinly sliced” boneless, skinless chicken breast. This will eliminate the step to remove the tenderloin and will also cut down sautéing time: two minutes per side.

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 10 minutes

4 boneless, skinless chicken breasts (about 1 ½ pounds)

Salt and pepper to taste

½ cup flour

2 tablespoons vegetable oil (canola, corn, peanut)

Hawaiian Sauce

1 (8 ounce) can pineapple chunks, with juice

½ cup brown sugar

3 tablespoons soy sauce

1 tablespoon fresh ginger, minced

1/8-teaspoon ground cloves

¼ teaspoons paprika

½ teaspoon kosher salt

1-tablespoon flour

1. Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour.

2. In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat–up or down if needed. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat.

3. SAUCE: Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes). Pour the sauce over the chicken and serve with white rice.

Suggested Side Dishes:

  • Salad
  • Cole Slaw
  • Green Beans/vegetables

Coupons as of 06/11:

Reser’s Fine Foods: Save $1.00 on any Reser’s American Classics 3 lb Salad

Del Monte Gold: Save 50 cents on Del Monte Gold Extra Sweet Pineapple

Dole: Save 55 cents on any one Dole tender Garden or 7 Lettuces

Fresh Gourmet Salad Toppings: Save $1.00 on any 2 Gourmet Salad Toppings

Dole:  Save 50 cents when you by any one DOLE Premium Baby Blend in an Eco-friendly package

Eat Better America

Green Giant: Save 60 cents when you buy two Green Giant Frozen Boxed Vegetables

Uncle Ben’s

Uncle Ben’s Rice: Any product- $1.00 off 2

What’s For Dessert…?

Orange Sherbet Jell-O:

2 (3 oz.) pkg. orange Jello
1 pt. orange sherbet
1 c. boiling water
1 c. (11 oz.) mandarin oranges, 
1 c. heavy cream OR 1 pkg. prepared whipped topping OR 
Frozen whipped topping equal to 2 cups put sherbet out to soften. Dissolve Jell-O in boiling water. Add sherbet and mix well. When partially set (this step goes fast). Add the oranges and fold in whipped cream. Pour into 1 1/2 quart ring mold or bowl. Chill. Serves 8.

Coupons as of 06/11:


Jell-O Pudding or Gelatin snacks- 60 cents off

Dole Mandarin Oranges: 55 cents off 2

Organic Valley

Organic Valley Heavy Whipping Cream- $1.00 off

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