Day 6-Tami’s Candy Cane Dream Dessert
First Layer:
14.3 oz package Oreo cookies or Trader Joes Candy Cane Joe-Joes
6 Tablespoons melted butter
In a blender or food processor, finely crush the cookies. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
Press into a 9 X 13 pan. Place into a freezer while mixing other layers, for a least a half hour.
Second Layer:
8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
Red food coloring
¼ cup Ghirardelli Peppermint chunks, broken into smaller pieces
Beat the cream cheese and powdered sugar. Fold in 1 cup of Cool Whip until well blended. Add food coloring one drop at a time until the desired hue is reached.
Spread Ghirardelli Peppermint chunks across the cream cheese layer.
Third Layer:
2 boxes (4.51 oz) of Godiva White Chocolate Vanilla Bean Pudding with Chocolate Chips
3 cups milk
Mix the package of pudding mix with the 3 cups milk and spread on second layer and place in the refrigerator to set.
Fourth Layer:
Add 1 small container of Cool Whip for topping and place additional Ghirardelli Peppermint chunks, broken into smaller pieces on top! Refrigerate for at last two hours.
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Day 7-Cajun Chicken Angel Hair Pasta
4 skinless, boneless chicken breasts
1 tablespoon Cajun seasoning
¼ cup butter
1 green bell pepper, chopped
8 large mushrooms, sliced
1-2 cups heavy cream
½ teaspoon dried basil leaves
½ teaspoon lemon pepper
½ teaspoon salt
½ teaspoon garlic powder
Angel Hair pasta, cooked and drained
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a skillet over medium heat, sauté the chicken in butter or margarine until cooked. Remove chicken from pan. Add the green pepper and mushrooms and sauté for 2 to 3 minutes. (Add more butter if needed). Reduce the heat. Add the cream, basil, lemon pepper, salt, and garlic powder. Lastly add the chicken and cook till warm. Serve over Angel Hair pasta.