Wednesday, February 3, 2010

Strawberry Banana Trifle

by Lindsey Dennett

This is my hubby's favorite desert, and I have to say it was *really yummy. It's easy to make, so have a go at it! Makes a ton, too, and it is great for parties :)

1 5 oz. package of french vanilla pudding mix (or two of the smaller boxes)
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 package fresh strawberries

for the whipped cream (I found that if you make it yourself it is much lighter and tastier, trust me)
1 cup whipping cream, medium or heavy
1 teaspoon vanilla extract
3-4 tablespoons confectioners' sugar

Timewise, it works best if you start the whipped cream first in an electric mixer while you slice the fruit and cook the cake.

Mix cream, vanilla, and sugar in a mixing bowl and beat until peaks form. Be patient- it takes a while. It took me about 25-30 minutes to get the cream just right, set on low and medium alternatively. Be careful not to over-beat, as it will become lumpy. When its done it should feel just like real whipped cream with soft peaks on the top.
While that is mixing, bake the cake and slice up strawberries and bananas. It doesn't hurt to add some lemon juice so that the bananas last longer and it also makes them taste better.

Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Friday, January 22, 2010

Easy and Delicious Crock Pot Roast

from Lindsey Dennett

A few Sundays ago we put this mix into the crock pot before church and it was the BEST roast I have ever had. If you don't have all the spices just add in your own :)

1. Cut up carrots and potatoes- however many you like- and place in bottom of the slow cooker, seasoned with parsley and garlic. The thoroughly thawed meat (we used a shoulder roast) goes on top, seasoned with sea salt, onion powder or fresh onions, pepper, coriander, and rosemary.

2. Mix one can cream of mushroom with one can cream of celery and pour over the top of the meat. This will become the succulent gravy for the meat and veggies! You can add green onions to the top of this for decoration if you like.

3. Cook on LOW for 8-10 hours. 9 seemed to be the magical number...but if you have a ton of meat you may want the full 10.

Easy enough! And the meat just melted in my mouth! Sooooo yummy :)

Monday, July 20, 2009

Spaghetti Pie and Cheesy Crock Pot Pasta

I found this recipe in the Better Homes and Gardens Cook Book, but I made it a little easier. this is one of our new favorites!!!! It's a lot like lasagna but faster.

Spaghetti Pie
4 oz dry spaghetti
1 tbsp butter or margarine
1/4 cup Parmesan cheese
1 egg

1/2 to 1 lb ground beef or sausage
1 1/2 to 2 cups spaghetti sauce

1 1/2 cup or less cottage or ricotta cheese (I used ricotta)
1/2 to 3/4 cup grated mozzarella

Cook and drain spaghetti according to package. Then toss hot spaghetti in butter, Parmesan, and egg until butter is melted and spaghetti is evenly coated. Set aside.

Cook and crumble ground beef. Drain off fat. Combine with spaghetti sauce. Only use as much as coats ground beef and a little extra because you don't want it soupy. Set aside.

Spray 9 in pie plate with non-stick cooking spray. Press spaghetti noodle mixture on bottom and up sides of pie plate to form crust. Spread cottage or ricotta cheese over "crust." Then pour ground beef and sauce mixture into pie plate. Top with grated mozzarella. (I also added a little Parmesan on top)

Bake in oven
at 350 for 20 min or until bubbly.

Cheesy Crock Pot Pasta
1 chicken breast
1 large or 2 small cans of cream of chicken
1/4 cup chopped green onion, chives, or onion
2 tsp or more of garlic powder
1 tsp of salt or to taste
1 tsp of pepper or to taste
3/4 cup cheddar cheese

Spray sides of crock pot with cooking spray. Add the above ingredients to crock pot. Cook on low for 2-3 hours or until chicken is done. You can throw the chicken in frozen, but you will have to cook it for longer or on high.
Serve over hot pasta or rice.

Sunday, June 7, 2009

Garlic Chicken Pasta

I got this one out of a Home Ec book. It's fast and easy.

Serves 6

4 Boneless skinless chicken breasts
1 lb. angel hair pasta (any pasta will do)
1/2 c butter
2 T garlic (freshly chopped is the best...about 1-2 cloves)
basil (optional)

Cut chicken into bite size pieces (I like to cut them into strips,that way it doesn't look like dog food). Saute garlic in butter, then add chicken and cook thoroughly. Cook pasta al dente, then toss with the chicken, butter and garlic.

Buttermilk Syrup

We ran out of syrup one day, so I decided to improvise. After trying this syrup we can't go back to store bought (which is great because it costs pennies to make!)

1 cup milk
1 T white vinegar
1/2 cup butter
1-2 cup(s) sugar
1 T corn syrup (optional)
1 t vanilla
1 t baking soda

Combine milk and vinegar and let sit 5 or 10 minutes (this is a cheap substitute for buttermilk).

In a medium sauce pan, bring milk mixture, butter, sugar, and corn syrup just to a boil. Remove from heat and add vanilla and, my favorite part, the baking soda (it foams because of its reaction to the vinegar).

This syrup is a little bit runny, if you have any suggestions on how to thicken it, please let me know! Refrigerate the leftovers. Microwave for 1-2 minutes to reheat.

Harper's Homemade

Here's a link to the recipe for bread that tastes as good as Harper's Homemade White Bread. It calls for bread flour, but all-purpose flour can be substituted. Read through the comments for ideas on how to change it up (using less sugar, adding an egg, substituting milk for water, etc.). You really can't mess this bread up! Enjoy!

Sunday, May 17, 2009

Recipe's From Jill Day's Kitchen

Here are a few of my recipes that I use all the time.

Baking Powder Biscuits:
2 cup flour
4 tsp baking powder
2 tsp sugar
1/2 tsp salt

1/2 cup shortening (or you can use margarine/butter)
2/3 cup milk

Mix the dry ingredients together. Cut in shortening until mixture is crumbly. Make well in middle and add milk all at once. Stir until dough forms. On a lightly floured surface roll dough out, and then using a cup or cookie cutter, cut out biscuits into desired shape. bake at 450 for 8 minutes or until edges turn golden.

Coconut Butter Syrup
1/2 cup buttermilk
1/2 cup margarine or butter
1 cup sugar
1 tsp baking soda
1 tsp coconut extract

Combine buttermilk, butter, and sugar in a medium sauce pan. Bring to a boil stirring constantly. Boil for a minute or two then remove from heat. Add baking soda and coconut extract.

Chicken Broccoli Dinner

Chicken Breasts (cooked and cubed, I usually just do one big breast or two little ones, but do as much as you want)
2 cans cream of chicken
6 cups cooked rice
1 1/2 cup broccoli (chopped)
salt and pepper
1 to 2 cups grated cheddar cheese
chow mein noodles

Steam broccoli until done. Set aside. Heat up cream of chicken either on the stove or in the microwave until warm. Combine cream of chicken, broccoli, rice and chicken. Salt and pepper to taste. Spread in 9x13 baking dish and cover with grated cheese. Place in oven at 400 until cheese melts. Pull out of oven and top with chow mein noodles.

*you can substitute broccoli for mixed veggies