Arrange eggs and grapefruit sections over greens. Makes two servings.
Turkey Biscuit Bake
1 can condensed cream of chicken soup, undiluted
1 c. chopped cooked turkey or chicken
1 4oz. can mushroom stems and pieces, drained
1/2 c. frozen peas
1/4 c. 2 percent milk
dash each of ground cumin, dried basil and thyme
1 tube (12oz.) refrigerated buttermilk biscuits
In a large bowl combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-inch square baking dish; arrange biscuit over top. Bake at 350 degrees, uncovered 20 to 25 minutes or until biscuits are golden brown.
I Love You Cake
1 yellow cake mix
1 pkg. instant coconut cream pudding mix
1/4 c. poppy seeds
1/2 tsp. coconut extract
2 c. milk
1 pkg. instant vanilla pudding mix
1 8oz. carton of whipped topping, thawed
1/4 c. instant coconut cream pudding mix
3 T. milk
1/2 tsp. poppy seeds
Grease a 13 by 9 inch baking pan. Prepare cake mix batter according to package directions, adding pudding mix, poppy seeds and coconut extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs. Using a fork, poke holes in top of cake. In a small bowl, whisk milk and pudding mix two minutes. Pour over cake. Refrigerate until pudding is set, about 20 minutes.
For topping, in a large bowl, gently mix whipped topping, pudding mix and milk until blended. Spread over cake; sprinkle with poppy seeds. Refrigerate until serving.