Sunday, September 11, 2011

Menu Plan for September 12-18 and Lemon Jello Cheesecake Recipe

b-granola, toast with jam, eggs
l-white beans with ham bits, whole grain cornbread and raw veggies
d-pork roast with cabbage, potatoes, carrots, onions, creamed corn and English peas

b-applesauce muffins, grits
l-chicken sandwiches, popcorn, apples, grapes, broccoli soup
d-grilled chicken, onions and zucchini, cheese rotel grits and butter beans

b-baked oatmeal
l-cheese cubes, crackers, olives, Sunbutter, fruit
d-baked potatoes and chili

b-biscuits, bacon, eggs, grits
l-chicken sandwiches, popcorn, apples, grapes

b-blueberry muffins and eggs
l-refried bean dip, tortilla chips, olives and carrot sticks
d-homemade pizzas and dessert

b-pancakes and sausage
d-baked spaghetti, salad and garlic bread

b-cinnamon rolls
d-bbq sandwiches, cole slaw and country fries

A few weeks ago I came across a mock cheesecake recipe and knew my newly turned 15 year old son would love it.  He is extremely allergic to eggs, so desserts for him can sometimes be a challenge.  He liked the cheesecake, but some of the others thought it was a little more Jello-y than we cared for.  I made some adaptations when I made it again for his birthday dessert and we all loved it.  In fact, the kids loved it so much that I only got one piece out of a 9 x 13 pan.  I do not normally use Jello or Cool Whip, but on occasion I make concessions.  

Lemon Jello Cheesecake

Take one sleeve of graham crackers.  Crush in the blender and add 1/4 cup melted butter.  Press into a 9 x 13 casserole dish. 

Mix one large tub of Cool Whip, one softened 8 ounce bar of cream cheese, 1/3 cup lemon juice, 1 can condensed milk and two small boxes of lemon jello.  Beat until smooth.  Pour over graham cracker crust and chill until firm, about 2-3 hours.

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