Berry Trifle

 

Ingredients

1 angel food cake, cut into cubes you can make your own or use store bought

1 3.4 ounce box instant vanilla pudding mix

2 cups cold milk

8 ounces cream cheese, room temperature

1 cup powdered sugar

8 ounces Cool Whip, thawed

2 pints blueberries

2 pints strawberries, sliced

Instructions

1- In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.

2- In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Gradually add the powdered sugar. Beat until combined and smooth.

3- Add the prepared pudding to the cream cheese mixture and gently fold and stir until completely combined. Add Cool Whip to the bowl and fold it into the mixture until no white streaks appear.

4- To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries and so & on, until you get the top. You can mix strawberries and blueberries in the same layer if desired.

5- Add a final layer of the pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern. Serve immediately or cover and refrigerate until ready to serve.

This tastes the best within 24 hours of making it, but leftovers can be stored in the refrigerator for up to 2 days.

Orange Cream Fruit Dip

INGREDIENTS

Makes about 2 cups

• 7oz marshmallow fluff/Crème 
• 8oz 1/3 less-fat cream cheese, softened to room temperature
• 2 Tablespoons frozen orange juice concentrate
• Fruit for dipping: strawberries, grapes, pineapple, apples, berries, melon

Let everything set at room temperature to soften and thaw before mixing. Mix should end up nice and smooth. Refrigerate for an hour before use.

Buffalo Feta Mac

 I block feta 

1 block cream cheese 

1 lbs dry mac 

Around 3 cups of cheese 

6 cups of milk 

Lil bit o garlic 

Lots of salt 

(Mix the outside)

1/2+ cup of Buffalo sauce (you chose)

Pepper 

350° for about 50 min 

Mix then ad some rotisserie chicken 

S’more Bars

 

Ingredients

• 1/2 cup butter room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract

• 1cup White Kamut flour +1 Tablespoon

• 3/4 cup graham cracker crumbs (6 full crackers)
• 1 tsp baking powder
  
  
  
  
• 1/4 tsp salt
• 2 king-sized Hersheys milk chocolate bars or chocolate chips (Jacquelyn used semi sweet)
• 1 7 oz jar Jet-Puffed Marshmallow creme

Directions

1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at low speed until combined.
3. Divide the dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough, 2 king-sized Hershey bars should fit perfectly side by side, but break it if needed to fit in a single layer. Spread marshmallow cream over chocolate. Place remaining dough in a single layer on top of the fluff/cream (most easily achieved by flattening the dough into small shingles and laying them together)
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. (Although these are divine hot as well)

Brookie Swirl

  

Brownies

*Any boxed brownie mix (preferably Gairadeli)

*Follow directions on box until mixing batter

Cookies

*cream together:

1 1/2 cups butter

3/4 cup sugar

1 1/2 cup brown sugar.

*add: 

2 eggs 

1 1/2 tbsp vanilla 

*add: 

4 1/4  cups flour 

2 tsp baking soda 

1 tsp baking powder 

1 tsp salt 

*Fold in your choice of milk chocolate (I like Guittard)

Brookies

Spread cookie dough evenly onto parchment paper in a baking sheet   

Spread  brownie batter smoothly over the cookie dough dough 

Lift up parchment paper slightly and let dough slowly fold over itself. Then carefully roll the dough into a swirl. Once done, roll back into the parchment paper and then cover it in foit.

Put into fridge or freezer for an hour to cool

*Preheat the oven to 350^

Cut swirl into slices and place on baking sheet 

*Cook for about 10-15 minutes 

Sour cream Enchiladas

Mix together:
3 cans of Cream of Chicken soup
1 lg 32oz Sour Cream
1 4oz  can Green Chiles
1 can olives (chopped)

Next:
Brown 2 1/2 lbs hamburger
Once browned add two packages of taco seasoning
(Do not add water)

Cheese Enchiladas

1 lb Hamburger 

1/2 cup Onion chopped 

(Brown and drain fat)

Mix Together:

1 can Chili

1 can Tomato Soup

1 can Cream of Mushroom soup

1 8oz can Tomato sauce 

1/2 cup water

1/4 tsp oregano 

1 tsp chili powder 

3 Tbsp Vinegar 

3-4 drops of Tobasso sauce 

Dash of Garlic salt, salt & pepper 

Grate 3 cups of cheese 

Stir hamburger in mixture and warm.

Put a small amount of the mixture into pan.

Fill soft flour tortillas with grated cheese and mixture .

Roll up and put into pan.

When pan is full add remaining mixture on top of tortillas and bake. 

Bake @ 350* for 20-30 minutes 

Serve with lettuce, tomatoes, sour cream.