Bay Scallop Chowder

According to some historians the word "chowder" was created long before the Pilgrims sighted Cape Cod. Fishermen working the fertile waters of Newfoundland since 1497 corrupted the French word for pot, chaudiere, into the word "chowder."

For our New Year's Eve dinner Joan made this classic chowder. Joan served it with a fresh garden salad.

2 tablespoons butter
1 onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 small red bell pepper, chopped
1 cup chopped unpeeled red potatoes
1/4 teaspoon dried oregano
2 (8-ounce) bottles of clam juice
1 pound scallops
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

1. Melt butter in a large heavy saucepan. Add onion and next 5 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice and scallops. Cook 5 minutes.
2. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley.

Serves 4

Farmers' Breakfast Casserole

Breakfast for dinner. Not an unusual occurrence at 88. But always a surprise. This evening Joan decided to use up the leftovers from our ham dinner to create this extra-hearty dish. A fresh garden salad filled out the menu.

3 c. frozen shredded hashbrowns
1 c. shredded Cheddar or Monterey Jack cheese
1 c. cooked ham or bacon, diced1/4 c. green onion, chopped
4 eggs, beaten12-oz. can evaporated milk
1/4 t. pepper
1/8 t. salt

Arrange hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Sprinkle with cheese, ham or bacon and onion; set aside. Combine eggs, milk, pepper and salt in a medium bowl; blend well. Pour egg mixture over hashbrown mixture; cover and refrigerate for several hours to overnight. Bake, uncovered, at 350 degrees until center is set, 40 to45 minutes. If chilled overnight, bake for 55 to 60 minutes.

Makes 6 to 8 servings.
 

Recipe can be found on page 25 of
101 Christmas Recipes Gooseberry Patch Cookbook.

Winter Fruit

Winter Fruit

 Joan usually serves this at Christmas Day Brunch.

 Ingredients:

1     16 oz. pineapple chunks, drained (save juice)
1     16 oz. can peach slices, drained
1     16 oz. can pear slices,drained
2    lg. red Delicious apples (or your favorite kind)
1    pkg. instant vanilla pudding

Directions:

Drain all the canned fruit, saving the pineapple juice and adding peach juice to make 1 cup of liquid. Place fruit, along with apples that have been cored and diced (leave the peel on for the nice red color), in a large bowl. Mix the dry pudding mix and the reserved juice into the fruit. Refrigerate overnight.

Makes 6 to 8 servings.

Hint: you can use lite fruit and sugar free pudding.

Hash Brown Casserole

Hash Brown Casserole
Also, known as, Michael’s potatoes.

Ingredients:

2-10 3/4 oz.   cans condensed cream of potato soup, undiluted
1 C. (8 oz.)     sour cream
1/2 tsp.          reg. salt or garlic slat
1 pkg. (2 lbs.) frozen hash brown potatoes
2 C. (8 oz.)     Cheddar cheese, shredded
1/2 C.            Parmesan cheese (opt.)

Directions:

Mix all together.Pour into a greased 13x9” baking dish. Top with Parmesan cheese. Bake uncovered at 360˚ for 55 to 60 minutes or until tender.

Makes 12 to 16 servings.

Hint: Can be made ahead and just reheat.

Festive Enchiladas

Festive Enchiladas Zesty enchiladas filled with seasonal flavors

Joan selected this brunch dish to share

with the Recipe Swap in the Syracuse Post-Standard.

Ingredients:

2 to 2-1/2 c. cooked turkey, shredded
15-oz. can black beans, drained and rinsed
16-oz. whole berry cranberry sauce , divided
1-1/2 c. salsa, divided
1 c. shredded Colby-Jack cheese, divided
1/2 c. sour cram
3 green onions, sliced
1/4 c. fresh cilantro, snipped
1 t. ground cumin
1/2 t. salt
1/2 t. pepper
8 8-inch flour tortillas
1 t. hot pepper sauce
Optional: green onions, sliced

Directions:

In a large bowl, stir together turkey, beans, one cup cranberry sauce, 1/2 cup salsa, 3/4 cheese, sour cream, green onions and seasonings. Spoon 2/3 cup filling onto each tortilla; roll up tortillas. Place seam-side down in a lightly greased 3-quart casserole dish; set aside. Stir together remaining cranberry sauce and salsa; add hot sauce and spoon over tortillas. Cover with aluminum foil; bake at 350 dregrees for 45 minutes. Uncover; top with remaining cheese and bake an additional 5 to 10 minutes, until heated through and cheese is melted. Garnish with additional green onions, if desired.

Makes 8 servings.

Note: Can substitute leftover chicken for turkey.

Stuffed French Toast

Stuffed French Toast

This dish creates a delicious breakfast for that relaxed, day-off feeling.

Ingredients:

1 (1-pound) loaf unsliced French bread
1 (8-ounce) package cream cheese, cubed
8 eggs
2 1/2 cups milk, light cream or half-and-half
6 tablespoons butter or margarine, melted 
1/4 cup maple syrup

Directions:

Cut French bread loaf into cubes. (You should have about 12 cups bread cubes.) Grease a 13x9x2-inch baking dish. To assemble, in the prepared baking dish place half of the bread cubes. Top with cream cheese cubes, and then with the remaining bread cubes. In a blender container or a mixing bowl with a rotary beater, mix togerher egs, milk, melted butter or margarine, and maple syrup till well combined. Pour egg mixture evenly over bread and cheese cubes. Using a spatula, lightly press layers down to moisten. Cover with plactic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap from baking dish. Bake in a 350o oven for 35 to 40 minuttes or till the center appears set and the edges are lightly golden. Let stand about 10 minutes before serving.

This recipe is from Country Accents January/February 1993.

Christmas Day Brunch 2014

Christmas Day Brunch 2014

Joan prepared her scrumptious Christmas morning cuisine once again this Christmas Day. Emily and Michael having spent Christmas Eve here were the first ones to the table. Kim and  Bradley arrived next, followed by Jane, Diane, and Rusty.

Mimosas were served using a new White Cat wine, Fizz. It was a hit.

 The brunch began with a fruit compote, Winter Fruit. 

Then guests took their plates into the living where the buffet table was set.

The usual expected favorite were there:

 

Festive Enchiladas

Farmers' Breakfast Casserole 

Stuffed French Toast

Hash Brown Casserole 

This year Joan added a new item, Spinach & Egg Casserole.

To fill out the menu, Diane brought sticky buns and Bradley made sausage gravy served over biscuits. Plus Joan baked a spiral ham.

Upon finishing our breakfast we adjourned to the living room to see what Santa Claus had delivered.

Spinach & Egg Casserole

Joan added this new recipe to our annual Christmas brunch.

Ingredients:

2 T. butter
9 eggs, beaten
1/2 c. milk
1/2 c. sour cream
1 c. shredded Cheddar cheese
1-1/2 c. fresh baby spinach
salt and pepper to taste

Directions:

Place butter in a 9”x9” baking pan; melt in a 350-degree oven. Mix remaining ingredients in a bowl; pour into pan. Bake, uncovered, at 350 degrees for 30 minutes, or  until eggs are set. Serves 6.

Apple Brickle Dip

This apple dip is a new addition to the Family Top Ten.

PREP 15 min

READY IN 15 min

Ingredients:

1 (8-ounce) package cream cheese, softened

1/4 cup brown sugar

1/4 cup white sugar

1 teaspoon vanilla extract

1 (8-ounce) package toffee baking bits

1 tablespoon lime juice

1 tablespoon lemon juice

4 Granny Smith apples, cored and sliced

Directions:

Beat together cream cheese, brwon and white sugars, and vanilla extract in a bowl until smooth. Stir in toffee bits. Pour lime and lemon juices over sliced apples to prevent browning. Serve dip with apples on the side.

Makes 2 1/4 cups - serves 10 easily.

Stuffed Cabbage Soup

Ingredients:

1 tablespoon vegetable oil
1 package coleslaw mix
1 can (28 ounces) crushed tomatoes
1 cup water
1 tablespoon lemon juice
1/3 rice (white or brown)
1 pound ground beet or 1-inch chunks of beef
1 large onion
2 cans (14 1/2-ounces each) beef broth
1/4 cup light brown sugar
1 teaspoon salt

Directions:

    In a 6-quart pot, brown beef. Add coleslaw mix and onion; cover and cook for 4 minutes, stirring after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice andsalt; bring to a boil. Add rice, reduce heat and simmer, covered, for 45 minutes, or until rice is cooked.

Hearty Lasagna Soup

While many soups say they eat like a meal,
this one truly delivers!

Ingredients:

1 teaspoon olive oil
1 medium onion. chopped
1 small red pepper
4 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon oregano
1 pound lean ground beef
1(28-ounce) can crushed tomatoes
1 teaspoon granulated sugar
1 (14-ounce) can, or 2 cups reduced-sodium beef broth
1/4 teaspoon crushed red pepper
1 cup dry campanelle pasta or 4 lasagna noodles
3 tavlespoons grated Parmesan cheese
1/4 teaspoon slat (optional)
1/2 reduced-fat shredded mozzarella cheese

Directions:
In a large soup pot over medium-high heat, heat the oil. Add the onion and cook for four minutes or until translucent. Add the red pepper, sauté for 2 minutes, then add the garlic, Italian seasoning, and oregano and cook for 1 minute. Crumble in the beef and cook until the beef is no longer pink.
Add the crushed tomatoes, sugar, beef broth, red papper, and 2 cups of water. Bring to a boil. Reduce the heat, cover, and simmer on low for 10 minutes. Add the pasta (breaking lasagna noodles into pieces), and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until pasta is tender. Stir in the Parmesan.
Ladle 1 1/2 cups of soup into bowls, top each with 1 2/2 tablespoons of cheese.


Suggestions:
While Campanelle pasta is more spoon-friendly, lasagna noodles are fun. The choice is yours.

If  you desire more cheesy goodness, mix 6 ounces of low-fat ricotta with a pinch of salt and pepper and spoon two tablespoons into each bowl before adding the soup.

Pasta with White Beans and Arugula

This year's Fourth of July was a most pleasant day. After Joan prepared a opulent breakfast, we took the morning papers to the porch. After passing a leisurely afternoon, we grilled some ribs that we  purchased at BJ's.

Joan made this salad as a side:

Pasta with White Beans and Arugula

Prep Time: 15 minutes
Start to Finish: 30 minutes
Servings: 8

Ingredients:

1 package (16 oz. ) bow-tie (farfalle) pasta
1 can (19 oz.) cannellini beans, drained, rinsed
1 jar (8.5 oz.) sun-dried tomatoes in oil and herbs, drained, rinsed
1 package (5 oz.) arugula
1 package (4 oz.) crumbled feta cheese (1 cup)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt

Preparation:

1. Cook and drain pasta as directed on package; cover to keep warm.
2. Meanwhile, in large bowl, mix remaining ingredients. Stir in hot cooked pasta until blended.

Dustin's Party Favorites

Dustin was in town so we all get together to celebrate.

Photos

Three recipes that hit the spot:

North Georgia Caviar

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs.
But best served with Tostitos Scoops.

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs.

But best served with Tostitos Scoops.

2 (15-ounce) cans black-eyed peas, drained and rinsed
1 (15-ounce) can shoe peg corn, drained
1 (10-ounce) can Rotel tomatoes, drained
1 medium green bell pepper, chopped
6 whole green onions, chopped
1 (16-ounce) bottle Italian dressing

In a large mixing bowl combine the black-eyed peas, corn, tomatoes, bell pepper, onions, and dressing. Mix thoroughly. Refrigerate until ready to serve.

YIELD: ABOUT 8 CUPS

 Rita's Wild Rice

This is a fabulous side dish to anything! Tastes better the second day.

6-oz. pkg. long-grain and wild rice mix
1/2 c. onion, chopped
1/2 c. carrots, peeled and chopped
1/2 c. celery, chopped
1/2 c. radish, chopped
1/2 c. Italian dressing

Prepare rice according to package directions; let cool. Toss rice with chopped veggies. Stir in salad dressing to coat. Serve at room temperature or chilled

Serves 4 to 6.

Coleslaw

2 packs Ramen Noodles (Beef Flavored) - crush and use flavoring packet
1 cup silvered almonds
1 cup sunflower seeds (unsalted, roasted - in bulk dept.)
1 stick butter

Sauté altogether about 15 minutes. Refrigerate after you sauté, at least 1/2 hour.

2 bags of coleslaw with carrots
2 green onions, chopped

Dressing - refrigerate the night before
1 cup vegetable oil
1/2 cup sugar
1/3 cup white wine vinegar

Put cabbage , noodle mix together, toss than add dressing and toss.
Put it together about 1/2 hour before serving.

Porch Party Beverages

Summertime and time for the porch party.

Here are two thirst quenchers to start you off:

CRANBERRY-LEMON SIPPER

Great on a hot summer day.

    1 12-ounce can frozen pink lemonade concentrate

    1 6-ounce can frozen cranberry juice cocktail concentrate

    1 2-liter bottle of lemon-lime carbonated beverage

    Cracked ice

    Lemon twist (optional)

In a 3-quart pitcher combine lemonade and cranberry juice cocktail concentrates. Stir in carbonated beverage. Serve over ice with lemon twists. Make about 10 (8-ounce) servings.

SPICED ICED TEA

Try this variation of that popular summertime beverage.

1/2 to 1 cup sugar

1 to 2    teaspoons whole cloves

8           tea bags

4          cups boiling water

10        cups cold water

1 to 2   cups of orange juice

1/4      cups lemon juice

In a 4-quart container, combine sugar, cloves and tea bags. Pour boiling water over mixture. Cover: let steep about 10 minutes. Remove tea bags and cloves. Stir in remaining ingredients. Serve over ice. 16 (1-cup) servings.

Pasta Bake Florentine

Pasta Bake Florentine

 Not only is this baked pasta delicious,

but the variety of vegetables makes it

colorful and appealing as well.

Ingredients:

2 T olive oil
1     onion, finely chopped
1/4 c.  red pepper, chopped
1/2 c.  mushrooms, sliced
1 lb.    ground beef
1/2 t.   salt
1/4 t.   garlic salt
1/4 t.   pepper
2 26-oz. jars pasta sause
1 c.     marinated artichokes, drained and chopped
10-oz. pkg. frozen spinach, thawed and drained
16-oz. pkg. rotini pasta, cooked
8-oz.   pkg. shredded mozzarella cheese

Directions:

Heat olive oil in a Dutch oven over medium heat. Sauté onion, red pepper and mushrooms until tender, about 5 minutes. Stir in ground beef, salt, garlic salt and pepper. Cook until beef is browned, about 5 to 7 minutes; drain. Stir in pasta sauce, artichokes and spinach until well combined. Stir in cooked pasta. Transfer to a lightly greased 13”x9” baking pan; sprinkle with cheese. Bake, uncovered, at 350 degrees for 15 to 20 minutes or until heated through and cheese is melted.

Serves 8

Pumpkin Spice Muffins

  Recipe from Ruth Thompson of Dublin, NH 

Ruth used this recipe to bake muffins to sell at a church fundraiser.

    Ingredients:

    18-1/4 oz. pkg. spice cake mix
    15-oz. can pumpkin
    3 eggs, beaten
    1/3 c. oil
    1/3 c. water

    Directions:

In a bowl, beat all ingredients together. Pour batter into greased or paper-lined muffin cups, filling 2/3 full. Bake ate 350 degrees for 20 minutes, or until golden.

    Makes 2 dozen.

    Suggestion: Joan added nuts and raisins.

Fresh-Picked Frittata

Recipe from the get-togethers with Gooseberry Patch cookbook.

This custard dish breakfast treat deified its namesake since 3 inches of snowfall last evening would prevent picking veggies from a frozen garden.

    Ingredients:

    1 c. redskin potatoes, diced
    1/2 c. onion, diced
    2 T. olive oil
    1 c. mushrooms
    1 c. broccoli flowerets
    1/2 c. red pepper, chopped
    1/3 c. water
    1-1/2 c. shredded Cheddar cheese, divided
    8 eggs, beaten
    1/2 c. mayonnaise
    1/2 t. dried oregano
    1/2 t. basil
    1 T. Italian salad dressing mix

    Directions:

Combine potatoes, onion and oil in a skillet over medium heat; sauté until golden. Add mushrooms, broccoli, pepper and water; cover and cook just until potatoes are tender. Uncover and cook until liquid evaporates.

Spoon vegetables into a lightly greased 9-1/2” round deep-dish baking pan; top with half the cheese. Whisk together remaining ingredients except cheese; pour evenly over top. Sprinkle with remaining cheese.

Bake at 375 degrees for 40 minutes, or until a knife tip inserted in the center comes out clean.

Let stand for 5 minutes.

    Makes 6 servings.

    Suggestion: Joan served the frittata with fresh fruit and a pumpkin spice muffin.

Sausage, Bean & Spinach Stew

A hearty slow-cooker stew that is not chili.

Ingredients:

1    lb. dried white beans, such as great northern,
              rinsed and picked through
8    cups low-sodium chicken broth
1    onion, peeled and finely chopped
2    carrots, peeled and finely chopped
2    ribs celery, finely chopped
6    cloves of garlic
8    sprigs fresh thyme
1    bay leaf
      Parmesan rind (optional)
1    lb. sweet or spicy Italian sausage, casing removed,
              shaped into 1/2-inch meatballs
1    bunch spinach, trimmed
      Juice of 1/2 lemon
      Crusty bread, for serving

Directions:

1. In a large slow cooker, stir together the beans, chicken broth, onion, carrots, celery, garlic, thyme, bay leaf and Parmesan rind, if using. Cover and cook on hiogh heat until beams are nearly tender, about 3 1/2 hours.
2. Place sausage meatballs on top of beans. Cover, cook until the meatballs are no longer pink in the center, about 25 minutes.
3. Discard the thyme sprigs, bay leaf and Parmesan rind. Stir in spinach, thencover and let stand until the spinach wilts, 10 minutes.
4. Stir in lemon juice, season. Serve with crusty bread.

Serves - 8 to 10           Prep - 30 min.       Slow-Cook - 4 HR

Joan found this recipe in her January/February issue of EveryDay with Rachel Ray. Joan used crusty rolls from BJ’s as a substitute for bread.

Mediterranean Pork Tenderloin

Mediterranean Pork Tenderloin

A four-ingredient dish that packs a lot of flavor.

Ingredients:

1    1-1/2 to 2-lb. pork tenderloin
1    14-1/2 oz. can diced tomatoes with garlic and onions
2    1/4 oz. can sliced black olives, drained
1    8-oz. container crumbled feta cheese

Directions:

Place in a slow cooker. Cover with tomatoes and olives. Sprinkle feta cheese on top. Cover and cook on low setting for 6 to 8 hours.

Serving Suggestion:

Serve the pork tenderloin on a bed of rice and with a garden salad and fresh asparagus.

Winter Minestrone Soup

Winter Minestrone Soup

Since temperatures have not risen out of the single digits and the windchill has been below zero, Joan served this heart warming soup. The hearty kale stands up to the wheatberries.

Ingredients:

1    tablespoon extra-virgin olive oil
4    green opinions, chopped
1/2 red or white onions, chopped
1    celery stalk, chopped
3     large carrots, chopped
4    ounces finely chopped shaved deli ham
3    cups water
3    cups reduced-sodium chicken broth
1    cup wheatberries, rinsed
1     Parmigiano Reggiano cheese rind (optional)
2     bay leaves
1/2  teaspoon salt
       Freshly ground black pepper
1    (14-ounce) can diced tomatoes with basil
1    (1-pound) bag kale, chopped
4    toasted pita breads

Directions:

1. Heat oil in a large saucepan or Dutch oven.add onions, celery, carrots and ham. Saute 10 minutes. Add water and next 6 ingredients (water through pepper).
2. Bring to a boil; reduce heat and simmer, covered, until wheatberries are tender, about 30 minutes. Stir in tomatoes and kale; cook until thoroughly heated. Remove the cheese and rind before serving. Serve with toasted pita bread. Makes 16 cups.

Serves 8.

Trifle Madness

Heather requested some trifle recipes to fill up the bowl above.

Here are some:

STRAWBERRY ORANGE TRIFLE

This English-inspired desert is easy on the cook and the eye.

1 (4 3/4-oz.) pkg. vanilla pudding and pie filling mix
3 cups milk
1 tablespoon grated orange peel
8 cups angel food cake cubes
(about 13-oz. cake)
3 tablespoons orange-flavored liqueur
or orange juice concentrate
1 (21-oz.) can strawberry fruit pie filling
1 (11-oz.) can mandarin orange segments, drained

Prepare pudding as directed on package using 3 cups milk. Remove from heat; stir in orange peel. Cover surface of pudding with waxed paper or plastic wrap; cool 15 minutes.

Line bottom of 2 1/2 or 3-quart trifle bowl or glass bowl with 1/3 of the cake cubes; drizzle with 1 tablespoon of the liqueur. Spoon 1/3 of pudding over top; spoon 1/3 of strawberry filling over pudding. Top with 1/3 of orange segments. Repeat layers 2 more times. Cover; refrigerate 3 hours or overnight. Garnish as desired. Store in refrigerator.

16 servings.

This recipe is from Pillsbury Classic Cookbooks #142 December 1992

BROWNIE TRIFLE

Brownie Trifle makes a splendid centerpiece desert.

1 (19.8-oz.) pkg. package fudge brownie mix
1 (3.9-oz.) pkg. chocolate fudge instant pudding mix
1 (6-oz.) pkg. milk chocolate toffee chips
1 (12-oz.) container frozen whipped topping, thawed

Prepare brownie mix and bake according to package directions in 9x13-inch baking pan. Cool; crumble or cut into small pieces. Prepare chocolate fudge pudding mix according to package directions, omitting chilling procedure. Place half of crumbled brownies in bottom of a 3-quart trifle bowl; top with half each of pudding, toffee chips and whipped topping. repeat layers with remaining half of crumbled brownies, pudding, toffee chips and whipped topping. Cover and chill at least 8 hours. Garnish with mint and semisweet chocolate curls. (Soften 1 ounce of chocolate 10-15 seconds at 30% power in microwave. Shave off curls with vegetable peeler.)

Serves 16-18.

This recipe is from Country Folk Art - January 1998.

GINGERBREAD TRIFLE

This desert was a bit hit at the 1998 Thanksgiving dinner .

1 14- or 14 1/2- oz. pkg. gingerbread mix
1/3 cup packed brown sugar
(note: use 1/2 cup if you use cranberry juice cocktail option below)
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 1/2 cups cherry-cranberry drink or cranberry juice cocktail
1 1/2 cups frozen pitted tart red cherries
1 29-oz. can pear or peach slices, drained
Easy Lemon Cream

Prepare and bake gingerbread mix according to package directions. Cool. Cut into 1-inch cubes.

For the cherry sauce, in a medium saucepan combine brown sugar, cornstarch, and cinnamon. Stir in fruit drink. Add cherries. Cook and stir until thickened. Cook and stir 2 minutes more. Cover and cool; do not stir. (To make ahead, chill, covered, for up to 4 days.)

To assemble, in a 3-quart clear glass bowl or soufflé dish (see note below if you want to assemble it on a tray instead) spoon one-third of the Easy Lemon Cream. Add one-third of the cherry sauce. Sprinkle with half of the gingerbread. Spoon another one-third of the lemon cream over gingerbread. Top with another one-third of the cherry sauce. Arrange half of the sliced pears atop of the cherry sauce (cover and chill remaining pears). Layer remaining gingerbread, lemon cream, and cherry sauce. Cover; chill for 2 to 24 hours. To serve, arrange remaining pear slices atop trifle.

Makes 10 to 12 servings.

Easy Lemon Cream
Beat 1 cup whipping cream and 1 teaspoon vanilla just until soft peaks form. Fold in 1 cup purchased lemon pudding and stir gently until combined. For creamier texture, stir in 1 teaspoon lemon juice or milk.

Note:
To assemble trifle on 14X10 1/1 inch tray, double recipe. Slice gingerbread loaves into 1/2-inch-thick slices. Line tray with half of gingerbread. Cover with cherry sauce. Spoon on two-thirds of lemon cream and two-thirds of pears. Layer on remaining gingerbread. Cover and chill 2 to 24 hours. To serve, top with remaining lemon cream and pears.

This recipe is from Country Home - November/December 1998 

 

Here are some more:

Pumpkin Gingerbread Trifle

Two 14-ounce packages gingerbread mix
One 5.1-ounce package cook-and-serve vanilla pudding mix
One 30-ounce can pumpkin pie filling
1/2 Cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
One 12-ounce carton Cool Whip
1/2 cup gingersnaps (optional)


Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.

Crumble one batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 the pudding mixture over the gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps if desired. Refrigerate overnight. Can be layered in a punch bowl.

Serves 20

All American Trifle 

Patriotically delicious!

1 (12-ounce) prepared pound cakes
2 pints strawberries
2 pints blueberries
1 (28-ounce) jar strawberry glaze
1/2 cup mini-chocolate chips, divided
1 (16- to 24-ounce) container frozen whipped topping, thawed

Cut pound cake into approximately 1-inch cubes. Rinse and dry berries. Put glaze in medium-size bowl; slice strawberries into glaze and stir gently to combine. Save one really nice looking berry to decorate top.

In clear glass trifle dish, put a layer of strawberries, just enough to cover bottom of dish. Add 1/3 of cake pieces (push down slightly), a layer of whipped topping, layer of blueberries, and another layer of strawberries. Then sprinkle with about half the mini-chips (reserve 2 tablespoons to decorate top). Repeat layers, packing slightly. Repeat again if you have room. Finish off top with whipped topping to cover. Add reserved strawberry and sprinkle reserved chips around outside edge. You can even drizzle some of the glaze (without strawberries) on the top. Serves a large group.

Colossal Carmel Apple Trifle 

A very impressive dessert. Delicious and pretty, too!

1 (18 1/4-ounce) yellow cake mix
3/4 cup chopped pecans, toasted, divided
1 (21-ounce) can apple pie filling, divided
2 (8-ounce) cartons frozen whipped topping, thawed, divided
4 cups cold milk
2 (3.4-ounce) packages vanilla instant pudding mix
1/2 teaspoon apple pie spice, or 1/2 teaspoon cinnamon and a little nutmeg
1 (8-ounce) jar caramel ice cream topping, divided

Prepare and bake cake according to package directions, using 2 (8-inch) round pans. Cool cake in pans 8 minutes, then remove to wire racks and cool completely. In a large bowl, whisk milk, pudding, and apple pie spice for 2 minutes. Let stand for 2 minutes.

Cut one cake layer, if necessary, to fit in bottom of punch bowl or large glass bowl. Poke holes in cake with a straw; gradually pour 1/3 caramel over cake. Sprinkle 1/3 pecans on, then 1/2 pudding. Spoon 1/2 can pie filling over pudding; spread with 1 carton topping. Top with remaining cake, then repeat layers. After second carton of topping, drizzle with remaining caramel and sprinkle with remaining pecans. Refrigerate until serving. 

 

Here are more:

Quick Tropical Cheesecake Trifle

Prep Time: 15 min
Total Time: 15 min
Makes: 14 servings, 2/3 cup each

1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 3/4-inch cubes
1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
2 cups cut-up fresh pineapple (1 inch pieces)
2 bananas, sliced
2 kiwi, peeled, chopped
1/4 cup seedless strawberry jam, warmed
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

LAYER half of the cake cubes in bottom of large straight-sided serving bowl.
Top with half of the cheesecake filling and fruit. Repeat layers.

DRIZZLE with jam; sprinkle with coconut.

SERVE immediately. Or cover and refrigerate until ready to serve. Store any leftovers in refrigerator.

Easy Chocolate Trifle

Prep Time: 50 min.
Total Time: 50 min.
Makes: 18 servings, 2/3 cup each

1 pkg. (2-layer size) chocolate cake mix
1 qt. (4 cups) cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
4 pkg. (1.4 oz. each) chocolate-covered English toffee bars, crushed

PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool completely on wire rack. Cut into 1/2-inch cubes.

ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended.

LAYER half each of the cake cubes, pudding, whipped topping and crushed chocolate bars in large glass trifle bowl. Repeat all layers. Serve immediately or cover and refrigerate until ready to serve.

Spring Fruit Trifle

Prep Time: 15 min
Total Time: 45 min
Makes: 15 servings, 2/3 cup each

36 NILLA Wafers
2 Tbsp. orange-flavored liqueur or orange juice
3 cups seasonal fresh fruit, such as sliced peeled kiwi, blueberries and/or sliced strawberries
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, melted, cooled slightly
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

BREAK wafers coarsely into 2-1/2-qt. clear glass serving bowl. Sprinkle with liqueur; top with layers of fruit.

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.
Refrigerate until pudding starts to thicken. Add chocolate; stir with wire whisk until well blended.
Gently stir in half of the whipped topping. Spoon over fruit; top with the remaining whipped topping.

REFRIGERATE at least 30 min. or up to 24 hours before serving. Store leftover dessert in refrigerator.

North Georgia Caviar

North Georgia Caviar

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs. But best served with Tostitos Scoops. 

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs. But best served with Tostitos Scoops.

2 (15-ounce) cans black-eyed peas, drained and rinsed
1 (15-ounce) can shoe peg corn, drained
1 (10-ounce) can Rotel tomatoes, drained
1 medium green bell pepper, chopped
6 whole green onions, chopped
1 (16-ounce) bottle Italian dressing

In a large mixing bowl combine the black-eyed peas, corn, tomatoes, bell pepper, onions, and dressing. Mix thoroughly. Refrigerate until ready to serve.

YIELD: ABOUT 8 CUPS

Original Posting

Best Tomato Soup Ever

Terry sent this recipe by email toady. He made this soup the other day and thought we would like it. He said that the believes that it was Father’s recipe.

Ingredients:

2 tbsp            butter
1 cup            onions, chopped
8 oz            fresh mushrooms
2 tbsp            flour
1 can (16 oz)    tomatoes, drained & chopped
1 can (16oz)        tomato sauce
2 cubes        beef bouillon, dissolved
1 cup            hot water
1/2 tsp        white pepper
1 tsp            sugar
1 pint            heavy cream

Instructions:

1. In a 3 quart sauce pan, melt butter and sauté onions and mushrooms
2. Add flour, cook stirring until its bubbly
3. Add next five (5) ingredients, stirring well
4. Remove from heat and stir in sugar and cream

Always-a-Hit Pizza Dip

Always-a-Hit Pizza Dip

1 (8-ounce) package cream cheese, softened
1 (8-ounce) container of sour cream (may use light or reduced-fat)
1 tablespoon garlic powder
1 (14- to 16- ounce) jar or can pizza sauce
1 1/2 cups mixture of shredded mozzarella and Cheddar cheese
Pepperoni slices
Tortilla chips or Italian bread

Preheat oven to 350 degrees. In mixing bowl, combine cream cheese, sour cream, and garlic powder. Mix into a paste. Line bottom of baking dish with cream cheese mixture. Smooth pizza sauce over all. Layer cheeses on top of pizza sauce. Place slices of pepperoni on top of cheese, being sure to cover entire baking surface as pepperoni will shrink during baking. Bake uncovered for 30 minutes at 350 degrees. Serve hot with tortilla chips or Italian bread.

Serves 4-6. 

Original Posting

Very Veggie Soup

The weather outside is frightful (storm on its way).

So Joan prepared this tasty soup which gives you a big bang for your buck.

Ingredients
2        teaspoons olive oil

1/2     medium onion, chopped

1        stalk celery, chopped

1        tablespoon finely minced garlic

2       medium carrots, peeled and cut into round

1       medium zucchini, chopped

1       cup fresh or frozen green beans ( 3/4-inch length)

1/2    cup fresh or frozen corn kennels

1      teaspoon Italian seasoning

2      (14-ounce) cans, or 4 cups, reduced-sodium chicken broth

1      (14.5 ounce) can diced fire-roasted tomatoes

1/8   teaspoon salt, or more to taste    

1/4   teaspoon pepper

8      teaspoons Parmesan cheese (optional)

Preparation

1. Heat the oil in a large soup pot over medium heat. Add the onion and celery and cook for 5 minutes or until slightly softened. Add the garlic, carrots, zucchini, green beans and corn. Sprinkle on the Italian seasoning and cook for 3 to 4 minutes while stirring.
2. Add the stock, increase heat, and bring to a simmer. Add the fire-roasted tomatoes, salt and pepper. Reduce the heat to low, cover, and simmer for 20 minutes or until vegetables are tender and flavors have melded. Adjust the salt and pepper to taste. Dust each serving with 1 teaspoon Parmesan cheese, if desired.

Makes 8 servings.

Note: Researchers at Pennsylvania State University found that people who ate broth-based (or low-fat cream based) soups once or twice a day were more successful in losing weight and keeping it off than those who ate the same number of calories in snack foods.