That title is kind of loosie-goosie. Its more like cream cheese Cool Whip pie with a bit of strawberry.
It’s like the one I remember grandma making way back in the day, only last time I tried to remake it, I didn’t use any strawberries. I found an old recipe of hers that was just cream cheese pie, with Cool Whip and sour cream.
So I did some research and found recipes using strawberry jello. But I just ended up making my own version. Its’ easy enough and a great cool dessert for hot days in the desert.
This was recently remade for dessert at a friends house. New pics, old article, same great recipe…
Okay y’all. We are heading south for a wonderful dessert my mama got from someone at a church potluck. (Aren’t they the best places for getting good recipes?) Stand back when you serve it, there will be a stampede for seconds, I do declare!
I only hope you all have friends that bring over food as tasty as my friends do. Like Al Messimers Jerk-a-molie. Or Grandma Janet’s refrigerator pickles. Or…Linda Hubbards Chicken Cheese Ball. It was wonderful and although no one may have guessed it, I ate probably half of it myself. First I planted myself in front of it and nibbled. But I had to be hostess. So I mingled, brought out food. Then proceeded to nibble every time I passed by, making sure different people were around each time so no one would catch on.
Its so easy, you will laugh and say “Oh yes!” You will remember this next time company is coming.
I think she used rotisserie chicken, but maybe not. I wonder if there is a book out yet 1001 things to do with rotisserie chicken. Its almost as revolutionary as bagged salad, God bless em.
Here is the recipe for Chicken Cheese Ball:
1 can (8.5oz) premium chunk chicken breast
1 8oz package cream cheese
1/2 package dry Ranch dip mix
1/2 cup crumbled fete cheese (note: She did not have any and skipped this. It was wonderful without, bet it would be wonderful with too).
sliced green onion to taste
sliced almonds (wonder how it would be if you toasted them?)
Softened the cream cheese.
Mix all but the almonds together and form into a ball.
Roll in the almonds.
Put on a serving platter surrounded by nummy little crackers.
Good morning sweetie! Guess whats for breakfast? No, not choco-crunchies, guess again. No, not left over pizza try aga…forget it. Its a wonderful concoction we call baked peach french toast. Smell it? Its almost done. Ummm, warm, slightly sweet with peaches and real maple syrup. Crunchy bites of nuts. Try it and write back to tell me if you loved it. I’ll be so excited to hear if you tried it.
1 loaf of french bread that you slice about 1″ think. I used less than a whole loaf.
about 3 oz. cream cheese
1 29 oz. can sliced peaches, drained (or use sliced fresh ones if you want)
1/4 cup chopped nuts like walnuts maybe
1 cup milk
1/3 cup maple syrup
2 Tblsp melted butter
1 Tbsp sugar
1 tsp. cinnamon
1 tsp. vanilla
Preheat oven to 400.
Spread cream cheese on both sides of bread. The first side is easy, but when you flip it over to do the other side, yikes! it wants to stick to the cutting board. I just used a mini spatula to lift it off and set in the pre-sprayed 9 x 13 baking dish.
Once the bread is cheesed up and set in the pan, poke holes in it with a fork, having a spoon handy to push the bread down if it tries to stick to the fork.
I like to dice up the peaches a bit, Slices were too big. So, put your peaches over the bread and top with nuts.
Combine remaining ingredients in a bowl with a whisk. Pour over the bread.
Pop into the oven for about 25 minutes or until egg mixture is set and it looks, um, toasty?
(You can also cut the recipe in half and use an 8 x 8 pan. use 2 eggs and half the rest. You will have to eyeball half of 1/3 cup of syrup. Use the smaller can of peaches)