Fresh Fruit Breakfast Lasagna

INGREDIENTS
1 1/2 cups milk
1 cup all-purpose flour
2 eggs
1 tablespoon vegetable oil
1/2 teaspoon almond extract
2 tablespoons white sugar

1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup orange juice
1/2 cup sour cream
2 cups sliced fresh strawberries
2 bananas, sliced
1 cup fresh blueberries

1 cup whipped cream

DIRECTIONS
1. To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat.

2. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.

3. To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.

4. Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

Peppermint Candy Canes

2 1/2 Cups flour
1 tsp Salt
1/2 cup shortening, softened
1/2 cup butter or margarine, softened
1 cup powdered sugar
1 egg
1 tsp vanilla
1 tsp peppermint extract
1/2 tsp red food coloring

Preheat oven to 375 degrees
Cookie sheet ungreased

1. In a medium bowl, mix together flour and salt.
2. In a large bowl, beat shortening , butter or margarine, and powdered sugar until smooth. Stir in vanilla and peppermint extract and mix well. Gradually add flour until a dough forms.
3. On a lightly floured surface, divide dough into two portions. Knead red food coloring into one portion until well blended. eave other portion as is.
4. Shape 1 tsp. from each half into a rope about 4 inches long. Place plain rope and red rope side by side, twist together to make a candy cane. repeat with remaining dough.
4. Place canes on cookie sheet and, using you hand, curve the top of each to form the handle of the cane. Bake in preheated oven for 8 to 10 minutes of until firm and lightly brown. Immediately transfer to wire racks to cool.

Snickerdoodles

3 Cups all purpose flour

2 tsp cream of tarter

1 tsp baking soda

1 cup butter or margerine

1 1/3 cups plus 1/4 cup sugar

2 large eggs

1 tsp vanilla extract

1 1/2 tsp ground cinnamon

1. Preheat oven to 375 degrees. In a large bowl stir together flour, cream of tarter and baking soda.

2. In a second large bowl, with a mixer at medium speed, beat butter an 1 1/13 cup sugar until light and fluffy. Beat in eggs and vanilla

3. In small bowl combine cinnamon and remaining sugar. With hands shape dough into 1 inch balls. Roll in cinnamon and sugar until coated. Place balls 1 inch apart on ungreased cookie sheet.
Bake until set and lightly golden and slightly crinkly on top. 12 minutes approx.

4. Cool on wire rack 1 minute.

Stained Glass Wreath Cookies

Parchment Paper or Foil

1 16oz tube of sugar cookie dough

1 bag assorted round hard candies (lifesavers recommended)

Optional 1 tube of white decorating icing

Preheat oven to 350 degrees. Line 2 cookies sheets with parchment paper or foil. Slice dough at 1/4 inch intervals; place 1 inch apart on cookie sheets. Press a 1 inch round cookie cutter into the center of each cookie. (a water bottle top works well also.) Remove the smaller circle of dough and replace it with a hard candy. Bake for 8 to 10 minutes. Place baking sheet on the cooling rack . When cookies have cooled, use icing to decorate. Allow icing to harden then serve, of give a plateful as gifts.

Stained Glass Wreath Cookies

Pineapple Cookies

1 2/3 c. sugar
2/3 c. fat
2 eggs
2 t. lemon juice
1 c. crushed pineapple
3 c. flour
1/4 t. baking soda

Mix together all ingredients, roll in balls? Place on ungreased cookie sheet and Bake for 13 minutes at 375 degrees.

Chicken Pasta Salad with Roasted Red Pepper Dressing

3 cups uncooked farfalle (bow-tie) pasta (8 ounces)
6 1/2 cups Green Giant® SELECT® frozen broccoli florets
2/3 cup refrigerated Alfredo sauce (from 10-ounce container)
1 jar (7 ounces) roasted red bell peppers, drained and finely chopped
1/4 teaspoon salt
1 package (6 ounces) refrigerated diced cooked chicken breast
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

DIRECTIONS
1. Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
2. In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.