Yesterday was Kris' birthday! The kids and I were excited to celebrate such a great husband/daddy. Kris and I went to see Harry Potter the night before (for our anniversary), so his big day did not entail too many great or exciting plans. However, we kept with our tradition and celebrated lunch with a few friends at our our house. The tradition includes Kris choosing the lunch menu - I'll make whatever he wants ;) The kids love this - always putting in their suggestions.
Birthday Lunch Menu
Shrimp Lasagna (A dish my mom makes that we LOVE - rumors hace it that my brother requested the same meal for his birthday a few weeks ago! The link takes you to a similar recipe I found online.)
Spinach Salad
Sister Schubert Rolls
I did not take any pictures of his special day, but I thought I'd share two of the recipes with you. Both are DEE-LISH!
12 oz. Angel Hair Pasta
15 oz. jar Chunky Salsa
1 lb. bag Shrimp (frozen, tiny)
8 oz. Mozzarella
Mix:
2 large Eggs
1 cup Evaporated Milk
1 cup Yogurt (plain)
8 oz. Feta Cheese (crumbled)
8 oz. Swiss Cheese
1 tsp. Parsley
1 tsp. Basil
1 tsp. Oregano
2 tsp. Garlic (minced)
Spray 9x13 pan with Pam.
Layer from bottom to top:
1/2 of Pasta
Salsa
1/2 of Shrimp
Remaining Pasta
Yogurt Mixture
Remaining Shrimp
Mozzarella
(photo from Flickr)
2 bags Pepperidge Farms Chessman Cookies
6 to 8 Bananas (sliced)
2 cups Milk
5 oz. box Instant French Vanilla Pudding
8 oz. Cream Cheese (softened)
14 oz. Sweetened Condensed Milk
12 oz. Cool Whip
Line the bottom of a 9x13 dish with Chessman Cookies. Layer bananas on top. In a bowl, combine the milk and pudding mix and blend well. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the cool whip into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
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