Easy Lemon Cream Dessert

The 2 pictures are very different. The top is the original recipe and Russell said it would probably taste really good frozen as well. So we froze some - hence the bottom picture! This recipe was amazing frozen! Very refreshing. This was part of my recipe swap for the July 2010 Aussie/NZ recipe swap and my team mate was Jen T from New Zealand.

Easy Lemon Cream Dessert

2 2/3 cups heavy whipping cream

2 (14 oz) cans sweetened condensed milk

6 lemons, juice and zest of **if you don't have lemons don't despair! 2 1/2 TBSP = juice of 1 lemon

Whip the heavy cream. Empty sweetened condensed milk into a bowl. Mix in lemon juice of 6 lemons and the zest of 4.

Fold in whipped cream.

Serve in serving glasses and top with remaining zest of 2 lemons divided amongst your serving glasses. Chill until serving time.

**For the freezer version - place dessert in an appropriate freezer container and freeze! Scoop out like you would ice cream. So refreshing on a hot day.

Chicken with Parmesan Cream Sauce

This chicken was so easy to put together and so moist! The sauce was perfect for mixing with pasta to create an "Alfredo" kind of side dish. I chose this recipe from my teammate LifeIsGood from Michigan. This was part of the March 2010 Aussie/NZ recipe swap on recipezaar.com.

Chicken with Parmesan Cream Sauce
4-6 boneless skinless chicken breasts (I used thigh/leg quarters - bone in since that's what I had)
1/2 cup flour
6 TBSP butter or margarine, divided
16 mushrooms, sliced (I used baby bellas - my favorite)
2 cups heavy cream
salt and pepper
2/3 cup grated parmesan cheese
paprika

Melt 3 TBSP butter. Coat chicken with flour then dip in butter. Arrange in 9x13 baking pan. Melt remaining butter. Saute mushrooms until softened. Spread mushrooms over chicken. Pour in cream. Season with salt and pepper. Top with parmesan cheese. Cover and refrigerate overnight and all the next day until ready to make dinner.
Preheat oven to 400 degrees. Sprinkle paprika over chicken. Bake uncovered 20-30 minutes if doing just boneless chicken breasts.
If you did bone-in like I did - I baked my chicken at 375 for 1 hour 15 minutes. I probably would have been fine doing less time but I like to make sure my chicken is cooked all the way.
When chicken was done....
I removed the chicken to a plate and had angel hair pasta already cooked and ready to add to the cream sauce in the pan. I added in some garlic salt, pepper and additional parmesan cheese to make an "Alfredo" pasta side dish.

Peaches and Cream

You know how certain foods make you relive childhood moments all over again? Well for me - this is one of those foods. Peaches and cream. I grew up with this tasty dessert for as long as I can remember. I remember living in California and going to Red Bluff with my sister Lynda and my Mom and Dad to pick peaches. I remember how huge, juicy, sweet and yummy they were. I remember coming home after the long day of picking and mom making peaches and cream just before we went to bed. How satisfying. For me anyway.

You need peaches - the amount doesn't matter. Generally 1 per person
Half and Half cream
Peel the peaches and slice into a bowl. I have to eat a couple of pieces to determine the sweetness factor. You go right ahead too. Then I have to add a little sugar. I just do. That's the way my mom did it. Don't ask - just do it too. Mix well and put the bowl in the fridge for a little while.
After dinner and just before bedtime scoop some peaches into a bowl and add some half and half cream. Enjoy!

Delice Lorraine

We had the most amazing dinner last night. I am participating in the Aussie/ NZ June recipe swap on recipezaar.com. I make recipes from the different people on my team and they make some of mine. This recipe comes from Jen T in New Zealand.

Delice Lorraine (Crepes with cheese & ham filling)

Serves 4-6 so increase as needed

4-6 crepes (made from your favorite recipe)

4-6 slices ham (I used the deli lunch ham)

12-16 TBSP medium cheddar cheese

12-16 TBSP additional grated cheese

4-6 TBSP heavy cream (I used whipping cream - I didn't want it too heavy)

Parsley to garnish

Lay crepes out flat and top with sliced ham. I used two slices ham per crepe as they were very thin. Top with 3-4 TBSP grated cheese. Roll up each crepe so that they resemble a big fat cigar. Place in a baking dish that will hold them in one layer. I spray my pan with veggie spray. Top each crepe with another 3-4 TBSP grated cheese. Finally, pour a TBSP of cream over each crepe. This can all be done in advance. Just place in refrigerator. I baked mine in a 425-450 degree oven for about 10 minutes. Not very long. Just long enough for the cheese on top to melt and start to brown.

**Note - I added asparagus as you can see in the picture. You could experiment with different meat/veggie combinations. Go ahead. Be creative. That's what cooking is all about.