Strawberry Shortcake Trifle

Strawberry Shortcake Trifle

Ingredients:

1 large angel food cake, cut into bite-sized pieces
1-2 carton strawberries, washed and diced, then sprinkled with a couple Tbs. sugar (releases juices)
1 small container Cool Whip
1 large box vanilla pudding, prepared
1 small package strawberry glaze (usually sold right next to angel food cakes)

Layer 1:  1/2 Angel food cake pieces
Layer 2: 1/3 strawberries
Layer 3:  Drizzle of strawberry glaze
Layer 4: 1/2 pudding
Layer 5: 1/2 Cool Whip
Layer 6: remainder angel food cake
Layer 7: 1/3 strawberries
Layer 8: drizzle of strawberry glaze
Layer 9: remainder of pudding
Layer 10: remainder Cool Whip
Layer 11: remainder strawberries
Layer 12: final drizzle of strawberry glaze (optional)

Toffee Trifle

Toffee Trifle 

1 pkg. brownie mix, baked

1-2 large pkg. instant chocolate pudding mix (Jello now makes an instant chocolate pudding mix with carmel bits, so I used that this last time and it was delicious)

1 bag of heath toffee chips

1-2 containers whipped topping 

1 large blue Symphony bar, chopped

Preparation:
1.  Make brownie mix and let cool.
2.  Make pudding mix and chill in fridge for 5 minutes.
3.  Put whipped topping in fridge to thaw.

Layer One:  1/2 pan of crumbled browies
Layer Two:  1/2 of chocolate pudding
Layer Three:  1/4-1/2 bag of Heath toffee chips, 1/4-1/2 chopped Symphony bar
Layer Four:  1/2 container of whipped topping
Layers Five-Eight:  Repeat


I don't have a large family, so when I made this tonight I only used 1 container of whipped topping, 1 box pudding mix, and half a bag of toffee chips.  If I were to make this for a party I would use twice as much of those and fill my trifle dish all the way to the top!

Shortbread Lemon Bars

From Taste of Home

1 1/2 c. cups flour
1/2 cup powdered sugar
1 tsp. grated lemon peel
1 tsp. grated orange peel
3/4 c. cold butter or margarine

Filling:
4 eggs
2 cups sugar
1/3 c. lemon juice
1/4 c. flour
2 tsp. grated lemon peel
2 tsp. grated orange peel
1 tsp. baking powder

Topping:
2 cup (16 oz.) sour cream
1/3 c. sugar
1/2 tsp. vanilla extract

In a food processor, combine flour, powdered sugar, and lemon and orange peel.  Cut in butter until crumbly; process until mixture forms a ball.  Pat into a greased casserole dish or cake pan.  Bake at 350 for 12 minutes or until set and the edges are lightly browned.  Meanwhile, in a mixing bowl combine filling ingredients and mix well.  Pour over hot crust.  Bake 14 minutes or until set and lightly browned.  In another bowl, combine topping ingredients.  Spread over filling.  Bake 7 minutes longer or until topping is set.  Cool on a wire rack.  Refrigerate overnight.  Cut into bars just before serving.  Makes about 3 dozen.

Monkey Bread

(picture from google images--we gobbled mine up too fast to take a picture!)

1 cup firmly packed brown sugar
1 tsp. ground cinnamon
1 pkg. (25 oz) frozen white dinner yeast rolls, thawed (I made mine from scratch since I was making some dough for a pizza anyway)
1/2 c. butter or margarine, melted
1/2 cup butterscotch chips, divided
1/2 cup chopped pecans, divided

In a small bowl, combine sugar and cinnamon.  Tear each roll into 3 pieces.  Dip each piece into melted butter and roll in brown sugar mixture.  Place half of dough pieces on a greased 10 inch fluted tube pan.  Sprinkle 1/4 cup butterscotch chips and 1/4 cup pecans over dough.  Place remaining dough pieces in pan.  Sprinkle remaining butterscotch chips an pecans over dough.  Cover and let rise in a warm place until doubled in size.

Preheat oven to 375.  Bake 25-30 minutes or until golden brown.

**Tip: Cover with aluminum foil if bread begins to brown too quickly.

Cool in pan 10 minutes.  Invert bread onto a serving plate.  Serve warm.

Sidenote:  We just got back from 8 days in Cancun.  It sure was fun.  Time to start cooking again, I guess.  I have to admit, as much as I love my kitchen, I enjoyed my break from it!

ADIOS!

Creamy Chocolate Mousse

I got this yummy recipe from Heidi (found here), and she got it from the magazine "Simple and Delicious."  It was yummy!  I made it late last night after my kids went to bed and halved it to make 2 LARGE portions for just me and Brian.  Shhh.  Don't tell the kids.   :)  hee hee.

CREAMY CHOCOLATE MOUSSE
2 cups cold milk
1 package (5.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup sour cream

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and sour cream. Pour into individual dessert dishes. Dollop with whipped topping if desired.

Dulche de Leche and Apples

When we were trick-or-treating, a neighbor gave us a box of apples from her trees.  They are delicious!  There are a lot of them, and I was in the mood to try out a new recipe.  I came across this on on yourhomebasedmom.com, and I had all of the ingredients already, so I decided to give it a try.

Making your own dulce de leche is an easy process--it just takes time, plan on at least an hour and a half to make the sauce.  The dulce de leche can be done ahead of time and refrigerated until you are ready to use it.

Ingredients needed:

3 Tbs. butter
4 apples, peeled, cored, and cut into 1/4 in. slices (using a mix of apples will give it added flavor)
2 tsp. sugar (and cinnamon if you like)

Good quality vanilla ice cream

1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract

Step One:

To prepare dulce de leche:  Put unopened can of condensed milk in large heavy saucepan that is higher than the can.  Add water to come about three-quarters of the way up the sides of the can and bring to a simmer over medium heat.  Reduce heat to a very low simmer, partially cover and cook, turning the can over at the halfway point (45 minutes), for a total of 1 1/2 hours.  (You can remove the wrapper in the water with tongs when it falls off.)  Remove the saucepan from the heat.

Let the can cool in the pan of water until it reaches room temperature.  Open the can and pour the contents into a small bowl.  Stir in the vanilla.  The mixture should be very thick and taste like a rich caramel sauce.  Cover and refrigerate.

Step Two:

In large skillet, melt butter over medium-high heat.  Add apple slices and saute for about 10 minutes, or until softened and lightly browned.  Sprinkle sugar and cinnamon over apples and cook for 3 to 4 minutes until they are nicely browned and softened but not mushy.  Remove from heat and keep warm. 


Step Three:
Scoop ice cream into individual bowls.  Spoon warm apples over and then the warm dulce de leche over the apples.  Serve immediately.

Chocolate Peanut Butter Cupcakes

Step One:

Step Two:

Ingredients:

1 cup powdered sugar

1 cup creamy peanut butter

5 Tbsp. marg.--room temperature

3/4 tsp. vanilla

1/4 tsp. salt

1/3 cup heavy cream or milk

Mix first five ingredients in a bowl and mix on medium low speed until creamy. Add the cream or milk and then beat on high speed until light and smooth.

Step Three:

Step Four:

Step Five:

Thank you for sharing this recipe Barefoot Contessa! I love your show!

Brownies for a Crowd

Recipe copied from The Sisters' Cafe

3 cups sugar
1/2 cup + 1 Tbsp cocoa (Dutch is darker)
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost


Frosting:
1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.


Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Shown here with large sugar granules (can get at Roberts).

Oreo Truffles

1 pkg. oreos
1 pkg. cream cheese
dipping chocolate or chocolate bark

Crush all the Oreos in blender, food processor, etc. Then mix with the pkg. of cream cheese.

Roll them into nickel sized balls (they will nearly double in size).

Put on wax paper and put in freezer for 1/2 hour.

Then dip in melted chocolate. Put back into freezer to harden.

Remove from freezer 1/2 hour before serving.

No Bake Peanut Butter Bars

I got this recipe from Christie Gardiner who got it from Julie Beck (LDS Relief Society General President) who was my one of her young women leaders in my ward growing up.

Warm slowly in sauce pan till sugar dissolves:
1 c sugar
1 c light karo
Dash salt

After warm add:
2 C creamy peanut butter
Take off of stove and add:
4 C rice krispies
Dump on ungreased cookie sheet.

Frosting:
Melt together
½ Cup butter
½ Cup Brown Sugar

Remove from heat and add 2 TBS Milk and 1 tsp Vanilla. QUICKLY stir in 2 ½ cups powdered sugar with a wire wisk. Pour over top and spread. Cool and Cut. Makes 4 dozen.

Grasshopper Pie

1 1/2 cups cold milk

1 pkg. (3.9 oz) instant chocolate pudding mix

2 3/4 cups whipped topping, divided

1 package mint Andes candies, chopped, divided

1 chocolate crumb crust

1/4 tsp. mint extract

2 drops green food coloring

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and regrigerate for 4 hours or until set.

Crockpot Chocolate Cake

Chocolate Mud Cake (recipe from Kristy Johnson)

1 c. all-purpose flour
2 tsp. baking powder
6 T. butter
2 oz. semisweet chocolate (or 1/3 c. chocolate chips)
1 c. sugar (2/3 c. and 1/3 c.; added separately)
3 Tbs. plus 1/3 cup Dutch-processed cocoa (I just used regular cocoa powder)
1 Tbs. vanilla exxtract
1/4 tsp. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1 1/2 c. hot water
whipped cream or ice cream

Step 1

Coat the inside of a 2 1/2 to 5 quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

Step 2

Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Step 3

Whisk in the 2/3 c. sugar, 3 Tbs. of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

Step 4

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

Step 5

Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hors, depending on the size of the crock pot.

Step 6

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

Step 7

When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

I served mine to my family tonight with a scoop of ice cream. There are 2 layers, a cake layer and a rich, gooey, fudgy layer.

YUMMY!

Rice Krispy Treats

1 cup (1/2 stick) butter or margarine

1 (10 1/2 oz.) pkg. miniature marshmallows

1 (10 oz.) box rice krispy cereal (**Don't put too much cereal in or it makes them really dry and too crunchy**)

This is another one of those recipes where I'm thinking, "Duh....3 ingredients. Why bother posting this on a recipe blog?" Well the reason is that I never can remember if I'm supposed to use 1/2 a stick of butter or a whole stick. And I take it for granted that the recipe will always be on the marshmallow bag, but sometimes it's not! Then I always have to go look it up (like I did this morning). So I just decided to take a picture and stick it on the recipe blog so next time I'll know. I know, I know.......I never claimed to be a genius!

*

*I like my rice krispy treats with sprinkles and Brian doesn't, so I always make two batches!

Lemon Meringue Pie

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

1 lemon, juiced and zested til there's nothin' left! + 1 TBS lemon juice

2 tablespoons salted sweet cream butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Preheat oven to 350F.

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Another great one from Tasty Sensations. Thanks Heidi!

Pudding Parfaits

My mom brought these for dessert on Sunday. Yummy!

1. Layer of vanilla pudding

2. Layer of Danish Dessert

3. Layer of lemon pudding

4. Layer of vanilla pudding

5. Layer of strawberries and raspberries

6. Top off with whip cream

(I used instant pudding except for the Danish Dessert that has to be cooked.)

Cooked pudding would be tastier and smoother, but would take a lot longer. You have to let each layer set up before putting the next layer on. It can be made either the morning of or night before.

Mousse au Chocolate (Chocolate Mousse)

Serves 8

Ingredients:

1 c. granulated sugar

4 egg whites

pinch of salt

250 g. dark chocolate (1 large Lindt bar, 70 % cocoa)

300 ml heavy whipping cream

Preparation:

1. Melt the chocolate over hot water and let it cool down (double boiler).
2. Melt the sugar with a little bit of water until soft ball (about 1/4 c.)
3. Beat the egg whites until they form soft peaks and then add the syrup whilte mixing. Mix until the bowl gets cold.
4. Add the melted chocolate while still mixing.
5. Whip the whipping cream until you form a canal. (Use a whisk so you don't overwork it.)
6. Fold the whipping cream into the chocolate (cross and fold); mix it in in thirds.
7. Spoon the mousse into serving dishes.
8. Chill well before serving. Garnish with cherry and or mint.

Chocolate Chocolate Cake

1 box devil's food cake
1 box instant chocolate pudding
3 eggs
1 c. water
1/2 c. vegetable oil
1 pkg. semi-sweet chocolate chips

Combine all ingredients and bake according to the cake package directions for 2 9-inch round cakes.

Frosting:
1 pkg. of light cream cheese, room temperature
1 stick of butter, softened
2 cups powdered sugar
1/4 c. or 2-3 pkg. of hot chocolate mix like Swiss Miss


Beat all ingredients until smooth.


Allow cake to cool and then frost.


You must have a plan when baking this cake, i.e. have company over or give huge slices away. It is deadly for the waistline!

Skor Cake

1 chocolate cake mix baked in a 9 x 13 pan
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 8 oz. whipped topping
6-8 Skor candy bars, chopped

Bake cake, while still warm poke holes around cake using the end of a wooden spoon. Pour sweetened condensed milk into cake. Top with caramel topping and whipped topping. Sprinkle with chopped Skor bars. Refrigerate until serving.

Oh Henrys

Oh Henry Bars

1 cup sugar
1cup light corn syrup

bring to a boil (stirring constantly) and then remove from heat.
add 1 cup peanut butter (crunchy or smooth)
stir until blended well.
add 5 cups rice krispies
stir until blended well.
(add one cup at a time and judge how thick you want it to be. It should be gooey and not hard so judge what you think as you get close to 5 cups.)

Press into 9x13 pan while still warm. Then...
Melt 1/2 a bag of butterscotch chips and 1/2 a bag of chocolate chips, mixed together, slowly in the microwave. When melted spread over the top of the krispies. We made these for our Enrichment up the canyon this summer.

Chocolate Peanut Butter Dessert

1 oreo cookie or chocolate pie crust
1 large vanilla pudding mix
8 oz. cool whip
2 Tbs. peanut butter
1/2 c. powdered sugar
Hershey's chocolate syrup
4 Reeses peanut butter cups

Mix peanut butter and powdered sugar until forms little balls. Put into bottom of pie crust. mix vanilla pudding as to pie directions. Pour into crust. Add cool whip. Chill for 2 hours, drizzle with syrup and broken Reeses cups.

I got this recipe from Ali. She made it for our recipe club one time, and I've made it several times since. I always buy 2 pie crusts, because I think it makes enough filling to make 2 pies. Yummy!