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.

Directions:
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.

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 :)