So, I decided to do it myself. I've cooked for 30 people before - piece of cake! It turned into more of an ordeal than I anticipated, but that was mostly lack of planning on my part. Overall, it was a success. Here is the menu I served:
- shredded, seasoned chicken
- low-fat cheese
Apple-Cabbage Slaw from Taste of Home
Pina Colada Fruit Salad from All Recipes
And Lemon Fluff Freezer Cookies for Pin #3 for the May Pin It/Do It Challenge.
|Recipe from Keri at Shaken Together|
100 Calorie Lemon Fluff Refrigerator Cookies
2 bags Newton Fruit Thins (30 cookies each) - Lemon Crisp flavor
1 small tub of Lite Cool Whip
1 cup cold skim milk
1 small box (3.4 oz) sugar-free, fat-free instant lemon pudding mix
1 teaspoon of lemon zest (optional but SO yummy)Whisk together pudding mix and skim milk; allow to set for 30 seconds. Gently fold in Lite Cool Whip and lemon zest, incorporating the pudding thoroughly. Place in a piping bag fit with a large star tip. Pipe approximately 2 tablespoons of lemon fluff filling on one cookie and place another cookie on top, pressing slightly. Repeat until all cookies are filled. Place in freezer until filling is set - at least one hour.
Yield: 30 cookies
My store didn't have the Lemon Crisp flavored cookies so I used Blueberry Brown Sugar Newton Fruit Thins - still delicious! I also didn't have a piping bag, but a zip lock bag with one corner snipped worked fine. Be sure you get the zip lock portion actually zipped. Not saying anything went awry - just a good idea to double check that. *wink*
They were a hit with the crew at work and I think they'll also be a hit with grandsons when they come to visit later this summer.