A Health Kick!!

We have been trying to eat a bit healthier at our house recently and wanted to post some of our recent favorite {healthy} snacks!!!

First off, I need to share with you what I have for breakfast almost EVERY morning. Oatmeal.

 I have a thing for oatmeal- I'm kind of an oatmeal snob. My grandma made it for me all the time growing up and have loved it ever since... but it has to be just right. And no, it's not the microwave stuff.....

The key to the perfect bowl of oatmeal... in my opinion.. is to not overcook the oats. 

For a heart healthy portion {my daily portion} 

Bring 1.5 cups water/ a dash of salt to boil

 {I actually use a little less than 1.5 cups...I don't like mine runny at all}

Add 3/4 cup oats and let boil for like 20 seconds. Turn to simmer immediately.

I do this right when I get up and then go about my other morning responsibilities while its simmering. I even turn it off after a bit and let it sit. I like waiting a bit to make sure all the water has evaporated and the oatmeal is lukewarm. Weird, maybe.... but its delicious!

I then put my oatmeal in the bowl... top with brown sugar and milk! YUM!! So so great. 

Lately, I have been topping mine with raspberries & strawberries and eliminating the sugar. Makes for a healthy and delicious breakfast!

Granola (photo and recipe found at Katie Did): 

I'm obsessed with the stuff. This recipe is great and super simple. It makes your whole house smell heavenly while cooking and tastes even more amazing after. I made it for the first time when my parents came to visit and we snacked on it all weekend. I've made it three more times since. My 3 year old even loves it- This granola tastes great by itself, in yogurt, bowl of milk... whatever

Speaking of yogurt... we are really loving {trendy} Greek Yogurt. Mix some granola and a little honey with your Greek Yogurt and you're in for a treat!!

Another recipe we have loved is the Veggie Muffins found on the MADE blog 

{image from MADE blog as well}. 

I didn't think my son would gobble these up like promised..... but seriously... he did! He did not want to stop eating them. Who knew broccoli/carrot/banana/prune juice muffins could taste so good!!

Green Smoothies {Image and recipe found at OCP}- 

These are for sure a new favorite at our house. May sound or look gross but they are delicious and a great way to sneak spinach into your kid's diet. Again, my boy goes CRAZY for these..... and so do I!!

Trader Joes Blue Corn Tortilla Chips- Can't get enough of these..... seriously, the three of us can down a bag in one day- If you live near a TJ's- you must try them!!

So there you have it!! 

Now if only I could replace that nightly bowl of ice cream with an apple I would be good!

{p.s. Have you checked out Pinterest??? If not you are MISSING OUT!!! If healthy snacks just aren't your thing....I have plenty of tasty treats pinned and ready to test out!! Be my friend here to see!!}

Perfection

My big project is finally complete

and I must say (can't say this about ANY of my past projects) everything turned out perfectly!!!

So for now, I am just enjoying my {Perfect} little guy but will hopefully get back to doing

 "less perfect" projects here soon!!!

Until then, enjoy this amazing recipe. I couldn't get enough of it!!  I made it twice within 3 days-perfect for any nursing or non nursing mother! SOO good!!

Hershey's Hot Fudge Pudding Cake

Recipe found here (All Recipes)

Ingredients

• 3/4 cup white sugar
• 1 cup all-purpose flour
• 1/4 cup HERSHEY®'S Cocoa Powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup butter, melted
• 1 1/2 teaspoons vanilla extract
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1/4 cup HERSHEY®'S Cocoa Powder
• 1 1/4 cups hot water

Directions

1. Heat oven to 350 F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired.

Enjoy!!

Egg Nog Upside Down French Toast

A month ago I was browsing down the aisles at one of my favorite grocery stores 

when a sweet lady offered my son and I a sample of Egg nog and

this amazing Egg nog French Toast recipe.

She raved about it and I promised her I would make it.

Oh I am so glad I did.

It's way too good not to share and 

I know we will be making it at least every Christmas season!

Egg nog Upside Down French Toast

(* note the recipe calls for over night refrigeration!!!)

2T corn syrup

1/2 c butter, melter

1 C brown sugar

 2 eggs  beaten

1 1/2 C Egg nog

1/2 t vanilla

1/4 t salt

Ground cinnamon and nutmeg

French bread

Whipping Cream

Directions: Combine corn syrup, butter and brown sugar and melt over low heat. Pour into a greased 9X13 pan. Slice French bread into 2 inch thick slices and place on top of the syrup mixture. Mix the eggs, egg nog vanilla and salt together and pour over the bread. Sprinkle with cinnamon and  nutmeg. Cover and refrigerate over night. Bake at 350 degrees for 30-55 min. Serve with whipped cream!!!

Enjoy

I {Heart} Pumpkin

This is by far one of my all time favorite Thanksgiving decorations

I feel like it does a pretty good job explaining my LOVE for pumpkin!

I'm pretty much obsessed with it!

 Back in nursing school, it was such a delight to find out that my 3 close friends all loved pumpkin just as much as me. One day, my friend brought a whole book of pumpkin recipes to pharmacology class and so of course we all spent the whole class period copying down recipes. I even made my other friend get a little teary eyed when describing Cold Stone's pumpkin pie ice cream combo. So great!!

So since it's Thanksgiving week, I thought I would share our favorite pumpkin pie recipe. 

It was made very clear by my dear husband that his mom's pumpkin pie was his favorite and the only one he would truly love. After 5 years of perfecting it, I would agree- it's pretty delicious.....

So here it is....

Extra Good Pumpkin Pie

1 1/2 c canned or mashed cooked pumpkin

3/4 C sugar

1/2 t salt

1 t ginger

1 1/4 t cinnamon

1/2 t nutmeg

1/2 t cloves

3 slightly beaten eggs

1 2/3 c evaporated milk (one can)

Combine pumpkin, sugar, spices, salt. Add eggs, mix. Add milk, blend. Pour into a 9 inch pie crust. 

Bake 400 for 15 min then reduce to 325 and bake 45 min longer

 or until knife inserted comes out clean

Pumpkin pie not your thing?? (btw... I feel sad for you :) !!)

Here are some other pumpkin recipes that may fill the void.....

 Dana from the MADE blog made my life when she posted about her love for pumpkin and had a Submit your Pumpkin Recipe series- you can find SO many great recipes here

Also, we had these last night- they were very tasty!!!

here is another amazing pumpkin list

and

I made these Pumpkin Cinnamon Rolls last week- (recipe found here at Idea Room)

and they didn't disappoint!

I better stop now...

Happy eating!!

Baked Potato Soup

This soup is SO tasty and perfect for a cold fall day. 

We had it tonight and it just hit the spot so I thought I better share!!

(recipe from Favorites..like always!)

3 T butter

1 cup finely chopped onion

2 T flour

1 (14 1/2 oz) can chicken broth

4 medium baking potatoes, peeled and cut into 1/2"cubes

1/2 t salt

1/4 t white pepper

1/4 t black pepper

1 t dried basil

dash Tabasco sauce

1/2 t garlic salt

1 cup half & half

Garnish with:
Grated Cheddar Cheese

Sour Cream

Crumbled Bacon

Chopped green onions

(these are ALL a must!!)

Melt butter in a pan on medium heat. Add onion and saute for 2 min. Sprinke flour over the onions and cook about 5 min, stirring often. Gradually add chicken broth. Add potatoes salt, white and black pepper, basil, Tabasco and garlic salt. Bring to a boil, reduce heat to low and simmer 20 min. Stir occasionally. Stir in half and half; heat through. Serve with garnishes. Serves 4, but doubles easily

Enjoy!!

White Chili

Day 4

White Chili

This recipe will blow your minds, it's that good!!

You must try it out

White Chili

1-2 Tbs. olive oil

2 medium onions, chopped

1 - 4 oz can chopped green chilies

4 cloves garlic, minced

1/4 tsp cayenne pepper

2 tsp. cumin

1 1/2 tsp. oregano

4 chicken breats, cooked and shredded (I like to season the chicken with salt & pepper before I add it)

5 cups chicken broth

3 - 16 oz cans of white beans, undrained

3 cups Monterey Jack Cheese, shredded (I like to use Peppered Monterey Jack Cheese for a little extra kick)
Directions:

Saute onions, green chilies and garlic in olive oil and add spices. Combine beans, broth, and chicken with onion mixture. Stir over medium heat and gradually add the grated jack cheese. Stir until all cheese is melted and combined well with other ingredients. Heat to desired temperature.

Recipe from The Coterie- Any recipe my friend posts is delicious!!

Tortilla Soup

Day Three

This recipe is from my good friend and we LOVE it! 

I have craved this soup MANY times during this pregnancy-

It's just delicious!

Tortilla Soup

1 Yellow Onion

Cilantro (about 1/3 of the bundle)

1 t Minced Garlic

1 Can of Diced or Stewed Tomatoes

1/2 t Cumin

1 t Crushed Red pepper

4 C Chicken Broth

2-3 Chicken Breasts, Cooked and Shredded

Fry the sliced onion, chopped cilantro, and garlic in a little bit of oil. Puree this mixture with the tomatoes in a blender. Return the sauce to the frying and add the cumin. Simmer 5-6 minutes until the sauce thickens. In a separate pot bring the chicken broth to boil, add the red pepper, chicken and sauce (some people also add corn). Simmer 15-20 minutes to blend the flavors. Serve with tortilla chips and a little cheddar cheese on top. Or (our personal favorite) serve with quesadillas for dipping.

Broccoli Cheese Soup

Broccoli Cheese Soup

This was a delicious new recipe found here that we will for sure use again

Excellent Broccoli Cheese Soup 

Servings 6

Ingredients 

1/4 cup butter

• 1/4 cup all-purpose flour
• 3 cups chicken stock
• 3 cups milk
• 1/4 teaspoon salt
• 1/2 teaspoon white pepper
• 1-2/3 cups fresh broccoli florets
• 1/2 pound processed cheese, shredded
• 1 cup shredded Cheddar cheese

1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

For this recipe I thought it would be fun to serve in these pumpkin bread bowls found over at the Idea Room. Great, easy to follow instructions and as an added bonus, they taste good too!

{I made 5 pumpkins with this dough and felt like they were perfect size for my son but about 1/4 the size soup bowl my husband and I needed. We ended up just dipping them in our soup which turned out just fine. Next time I may just make two big ones and one small.....}

Soup Week.. Day One!!

To kick off the wonderful month of October, I love having what we call Soup Week. We LOVE eating soup- so why not dedicate a week to eating it. So for the next week I will be posting some of our favorite soup recipes in hopes to get you in the fall/soup eating mood and maybe even convince you to have a soup week yourself.

Enjoy!!! And please feel free to share your favorite soup recipe. I would love to include it on the blog!!!

Check out Sunday's soup recipe

Wisconsin Cauliflower Soup from Zupas!!

Monday

Taco Soup

It couldn't be soup week without this soup. Our favorite taco soup recipe, one my mother in law has been using for years.  Enjoy!

Taco Soup

1 lb. hamburger, browned

1 onion chopped

1 can chili beans

1 can kidney/black/or pinto beans

1 can whole kernel corn

2 cans diced tomatoes

1 80z can tomato sauce

1 40z can diced green chillies

1 pkg Taco Seasoning

1 cup water

Combine all in slow cooker for 8hrs. Serve with Fritos, cheese and sour cream

Pretzel Jello Salad

(not my pic...image found here)

While I was home, my family was talking about food and how if you had to choose one meal/food item to eat for the rest of your life.... what would it be

This recipe was my brother's answer! (yes the same brother who at a whole raspberry pie) love him!

but seriously..... it is that good. I maybe would have to consider it as well

So here is my mother's delicious Pretzel Jello recipe...

 believe me, you need to have it!

Crust:
2 cup crushed pretzels  ( I put in blender or food processor) 

Reserve a few pretzel crumbs for top.
1/2 cup melted butter
2 Tablespoons sugar

Mix and press into 9 x 13 pan.  Bake at 350 degrees for 10 min.

Middle:
small tub cool whip
8 ounces cream cheese (softened)
1 cup sugar

Beat well add to cooled bottom crust.

Refrigerate until set.

Top:
2 large packages of Strawberry Jello
3 1/2 cups boiling water
2 boxes of strawberries   ( I usually use frozen so Jello will set faster)

Mix and let set until ALMOST jelled.  Top other layers.

Optional:  I top the jello layer with another layer of cool whip (small tub)
       and sprinkle reserved pretzel crumbs on top.

Let me know what you think!!

Oh and what would you eat if you could only have one meal for the rest of your life???

can my answer be Mexican food?? :)

Arlene's Raspberry Pie

Arlene was my adopted Grandma. She and her husband were our next-door neighbors growing up. They were unable to have any kids of their own so we took the liberty of becoming their "grandkids". I was around three years old at the time. They have been family ever since. 

Birthdays, baptisms, parties, Christmas- they were always there. 

I loved to sneak over there first thing in the morning to share a bowl of Wheaties with Harold, this would freak my mother out when she would go into my room and see my empty bed!! Unfortunately, both have passed away, however, the great memories we shared with them will always be with us.

One of my families fondest memories of Arlene was her Raspberry Pie. She made them every year in July and believe me, it was like Christmas for us, something we looked forward to all year. Her raspberry pie was THE BEST, and only used freshly picked raspberries from her garden. We devoured them the second she brought them over, they were that good. I remember one time I had been gone when the pies were delivered (big mistake) and when I got home, I found that one of them was completely eaten.... by my brother. Let's just say he was in big trouble :)

So to carry on the tradition of eating Arlene's pies in July, I decided to try and make them on my own. 

The recipe is surprisingly simple and the pies turned out great (of course they can never beat the original)

So here is the recipe, exactly how she made it. I'm sure there are many ways to change it up, but this is what tastes good to me!

Arlene's Raspberry Pie

1 Graham cracker crust 

1 large package of Raspberry Jello

1.5-2 pints of raspberries

1/2-1 Pint Heavy Cream (homemade whipped cream is a MUST)

Prepare Jello according to package directions.

After about 1-1.5 hrs in the fridge, add the fruit and place in the crust. 

Continue refrigerating another 2 hours or so

Prepare homemade whipped cream (I beat it for about 5 min, add some powder sugar and some vanilla)

Spread on top, you can never have too much!

That's it. Pretty simple, but such an amazing taste!!

Hope you enjoy it 

Breakfast Casserole

Or in our family.... it's called Christmas Morning Casserole

This is such a great recipe and one we have EVERY Christmas morning, and it never lets us down!! This would be great to bring to an 4th of July breakfast!!!

prep time: 30 min   Cooking Time 1.5hrs  Preheat oven to 300

 Cube and remove crust of 10-12 slices of white bread

Place in 9X13 dish. 

Top with 2 c grated cheese

Brown (and drain) one pound sausage, cut into pieces and arrange over cheese

Beat 4 eggs with 2 and 1/4 Cup Milk and 1/4T dry mustard- Pour over cheese/sausage

Refrigerate overnight (a couple hours works great too, believe me- I've done it many times!)

In morning, dilute 1 can of cream of mushroom soup with 1/2 cup of milk. 

Pour over pan and bake at 300 for 1.5 hr

cubed ham is also a great addition to the recipe!!

enjoy

Italian Crock Pot Chicken

I am sure most of you have this recipe... and if you dont- consider this your lucky day because its

 F-A-B-U-L-O-U-S

and its in the crockpot... can't get any better

Add all ingredients together in Crock Pot and cook on low for 6 hrs

(I half the recipe for my little family of 3 and still have leftovers, well sometimes!)

8 chicken breasts

2 cans cream of chicken soup

1 pkg Good Seasons Italian Drsg

fill one soup can with milk

Stir Occasionally

before serving add one 8 oz pkg of cream cheese (don't forget this!!)

Stir again

Served great with rice or noodles.

enjoy

Rhodes Bread sticks

Here is a delicious side to add to your meal

Rhodes Breadsticks

What you need are some Rhodes Rolls loafs

(each loaf will make about 8 bread sticks)

Some melted butter

Garlic Bread Sprinkle (shaker)

Salad Supreme (shaker)

Thaw loaves

Cut in half length wise, then again and again until you have 8 long strips. 

Dip the strips in butter

Line on the baking sheet

Sprinkle with your spices

Place in a warm spot to rise- allow around 2 hrs or so

Preheat oven to 350

Cook for about 14 min

They are delicious

We just had them with this and this....... a perfect and tasty combination

Enjoy!!

Spice/Chocolate Pumpkin Muffins

If you are a pumpkin LOVER like me, you will love this recipe. 

1- Because its amazing

2-Because its Healthy! (If you are into Weight Watchers, I think these muffins are about 2 points each)

3- Because its just so easy to make

Spice/Chocolate Pumpkin Muffins

Prep 5 min Cooking Time 20 Min. Preheat 350

1 Box Spice or Chocolate Cake Mix

1 small can of pumpkin

1/2 Cup water

1/2 bag chocolate chips 

Mix together

Place in Muffin liners

Bake for 20 min 

Makes about 24 Muffins

so so good and moist. Pretty sure I need to make them tomorrow!

Clark's Favorite Pork Chops

(image taken prior to cooking... fyi!)

Ok here's a super easy and tasty recipe for you to cook this week!!

It is again from my FAVORITE cookbook ever- 

Clark's Favorite Pork Chops

Arrange pork chops in a glass baking dish 

(we usually cook 3)

Top each pork chop with:

1 lemon slice

1 onion slice

2 tablespoons brown sugar

2 tablespoons ketchup

Cover and bake for 45 min at 350 degrees. Uncover and bake for 15 min more

Tastes great with some rice!!!

Perfect easy recipe for crazy days!!

Chicken Curry Soup

This is such a great crock pot recipe!! We had this last night and boy was it tasty!! And really, can you go wrong with a crock pot recipe?? I think not! Nothing like coming home from church (at 430) and having your dinner already made... 

Chicken Curry Soup

(recipe and photo provided by Prudence Pennywise)

5 cups chicken broth

3/4 lb chicken, cut  into 1 inch pieces (or add it uncut and frozen-shred later)

1 large onion, diced

1 tart apple, peeled and diced

2 medium potatoes, peelied and chopped

2 carrots, peeled and chopped

1 Tablespoon curry powder

1/2 cup white or brown long grain rice

Optional 1/2 cup cream

For Serving: 

Fresh lime or lemon wedges

chopped cilantro

Place all in the Crockpot- Cook on hight for 3-4 hrs, or low for 6-8. Stir in cream if using at end!

For some reason, each time I cook this, I either forget or choose to leave out the cream- i'm sure it makes it taste wonderful- but without it, the soup is more stew- and still VERY tasty! I also thought about substituting the cream for coconut milk- might taste really good  in this- just an idea. I think I am going to try it next time!)

enjoy!!

Sausage Rice Casserole

This is one of my FAVORITE recipes (i say that a lot huh!) But really, this one is!! It is one that my mom got from my grandma- and trust me, anything she cooks is delicious! It reminds me of home every time I eat it. Enjoy!! Let me know what ya think!

Sausage Rice Casserole

Prep Time 20 min Cooking Time 1:15 Preheat 350

1 lb Sausage

1 onion chopped

1 cup celery chopped

1 pkg Lipton chicken noodle soup

4 cups of water or chicken broth

3/4 cups minute rice

Brown sausage and onion together, add celery

In 9X13 casserole dish add water soup and rice

Stir together

Add sausage mixture to dish and stir all together

Put in oven for around 1:15 (sometimes we only cook it for 45 min and it still tastes good) 

ENJOY!!

Happy Cinco De Mayo

Here are a couple of my Favorite Mexican Recipes since I didn't post any on Monday! 

Honey Lime Chicken Enchiladas

(one of our favorite recipes!!)

photo/recipe- Phemomenom

1/3 cup honey

1/4 cup lime juice(about 2 large limes 

2 teaspoons to 1 Tablespoon chili powder

2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded

12 corn tortillas

2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)

1 14-oz can of green enchilada sauce (mild or medium, to your taste)

1/2 to 3/4 cup of heavy cream

nonstick cooking spray

1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6

Brazilian Lemonade

(MY husband served an LDS mission to Brazil and has made this a couple times- just like Tucanos, delicious!)

photo/recipe- our best bites

4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)

1 c. sugar

6 c. cold water

6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk. 

Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

I am bringing this to a party tonight- posted awhile ago- but incase you forgot-it's our FAVORITE!

ENJOY!!

oh and Feliz Cumpleanos Alice!!