Wednesday, January 11, 2012

Patriotic Trifle


  1. 1
    Cream together cream cheese and powdered sugar.
  2. 2
    Add sour cream, vanilla and Cool Whip.
  3. 3
    Mix pudding as directed and add to cheese mixture.
  4. 4
    In separate bowls add sugar to each type of fruit and let sit. You can also add a bit of orange juice to fruit mixture if fruit isn't very juicy.
  5. 5
    In a trifle dish, or clear glass bowl, put a tightly packed layer of angel food cake pieces.
  6. 6
    Drizzle a little orange juice over cake layer.
  7. 7
    Now alternate layers of berries, pudding/cheese mixture and cake til dish is full.
  8. 8
    Last layer should be pudding/cheese mixture.
  9. 9
    Garnish with fresh berries.
  10. 10
    Refrigerate at least 4 hours. This is really good made the day before too.
  11. 11
    This is a beautiful dessert and looks very difficult so get ready to enjoy all the compliments you'll receive when you bring this dish to your next event.

Sunday, January 8, 2012

Winter Salad

I love this salad. I make so many variations, depending on what I have on hand but the main ingredients are always on sale in December/January so it's a great winter salad.

1 Avacado
1 Ruby Red Grapefruit (you will probably only need half of it)
2 1/2 cups arugula lettuce
Avocado based dressing OR raspberry vinaigrette OR homemade dressing (see below)
Ground black pepper (to taste)
Sea Salt (to taste)

Other optional ingredients:
Cherry tomatoes, halved
Parmesan cheese
Chopped Cilantro (2-3 tablespoons)
Fresh Basil (about 1 leaf)
Pine nuts
Blackberries (YUM!)

Optional homemade dressing:
2 Tablespoons Fresh Grapefruit Juice
1 Tablespoon Red Wine Vinegar
4 Tablespoons Olive Oil
1 Tablespoon Honey
1/4 Teaspoon Salt
1/4 Teaspoon Fresh Ground Black Pepper

Peel and "skin" individual grapefruit slices, use as much or as little grapefruit as you like -I usually use half. Keep slices whole. Cut and slice avocado. Toss arugula with dressing, salt and pepper and any other optional ingredients. Top with sliced grapefruit and sliced avocado.

Glazed Carrots

This is a go-to carrot recipe for me. I love carrots, and I find this is one carrot recipe that pleases an entire table - even carrot haters. I sometimes omit the parsley. Great for thanksgiving!

2 tablespoons butter
1/4 cup brown sugar
2 tablespoons spicy mustard or regular prepared mustard
1/4 teaspoon salt (optional)
3 cups sliced carrots (whole baby carrots work fine too)
2 teaspoons fresh minced parsley


Cook and drain carrots (until crisp tender)

Melt butter in a large skillet; stir in brown sugar, mustard, and salt. Stir in carrots. Heat over medium-low heat, stirring constantly, until thoroughly heated and nicely glazed, about 5 to 8 minutes. Transfer to a serving dish and sprinkle with parsley.
Serves 4.

Tuesday, January 3, 2012

Monkey Bread

1/2cup granulated sugar
1teaspoon cinnamon
2cans (16.3 oz each) Pillsbury® Grands! Homestyle refrigerated buttermilk biscuits
1cup firmly packed brown sugar
3/4cup butter or margarine, melted

1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan (or pie pan or 9x9 pan) with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan.
3 In a sauce pan bring brown sugar and butter to a boil; pour over biscuit pieces. 
4 Bake for 20 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.