Caramel Apple Trifle

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
6 cups cold milk
3 (3.4 ounce) packages instant vanilla pudding mix
1 teaspoon apple pie spice
1 (12 ounce) jar caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 (21 ounce) cans apple pie filling
2 (16 ounce) containers frozen whipped topping, thawed

DIRECTIONS
Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.

Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.

Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

From Allrecipes.com

This makes an enormous amount and is best suited for a punch bowl. It IS delicious!

Strawberry Trifle

2 prepared angel food cakes or pound cakes or bake a white or yellow cake
fresh strawberries, sliced or frozen strawberries with juice
1 large box instant vanilla pudding
1 (16 oz.) Cool Whip

Prepare pudding according to package directions, let thicken. Stir in Cool Whip and blend. Cut cakes into small cubes; layer bottom of trifle bowl. Add layer of pudding mixture and strawberries; repeat 2-3 times. Finish with sliced strawberries. Chill.

Double Chocolate Mocha Trifle

1 pkg. (18.25oz.) brownie mix (plus ingredients to make cake-like brownies)
4 tsp. instant coffee granules
1/4 C warm water
1 3/4 C cold milk
2 pkgs. (3.4 oz. each) white chocolate instant pudding mix
2 C Cool Whip
3 Heath bars, coarsely chopped

Prepare brownies according package directions to make cake-like brownies; bake and cool completely.

Dissolve coffee granules in water; add milk and pudding mix. Whisk until mixture is smooth and begins to thicken. Gently fold in Cool Whip.

Cut brownies into small cubes; layer bottom of trifle bowl with brownies. Top with 1/3 of pudding mixture; press lightly. Sprinkle 1/3 chopped Heath bars. Repeat layers two more times.

From Pampered Chef. This is an all-time favorite!

Pumpkin Gingerbread Trifle

Two packages (14oz.) gingerbread mix
One 5.1 oz. pkg. cook and serve vanilla pudding mix
One 30 oz. can pumpkin pie filling
1/2 C packed brown sugar
1/3 tsp ground cinnamon
One 12 oz. carton Cool Whip
1/2 C crushed gingersnaps

Bake the gingerbread according to directions; cool completely. Prepare pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.

Cut gingerbread into cubes; layer cubes in bottom of trifle bowl or large glass bowl. Layer 1/2 pudding mixture over 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.

Serves 20

From The Lady and Sons Cookbook

Taco Soup

1 lb. lean ground beef
1 small onion, chopped
2 cans diced Rotel
1 can black beans, undrained
1 can kidney beans, undrained
1 C frozen corn
1 envelope Ranch Dressing mix
1 envelope dry taco seasoning mix

Toppings: grated cheese, sour cream, tortilla chips


Brown beef with onion until done; add to crock pot along with remaining ingredients (except for toppings). Cook on low 4-6 hours.

From Fix It and Forget It Cookbook. This is a big favorite in our house.

Stuffed Bell Peppers

6 large green bell peppers
1 lb. lean ground beef
1 onion, chopped
1 C cooked rice
1 can diced, stewed tomatoes
1 tsp. salt
1/4 tsp. garlic powder
1 egg
1 C shredded cheese

Cut tops off bell peppers and remove seeds. Brown beef in skillet with chopped onion, until beef is browned and crumbly. Stir in remaining ingredients, except for cheese. Fill peppers with beef mixture and top with cheese. Bake at 350 degrees for 30-40 minutes.

Can be cooked in a crock-pot on high for 3-4 hours or low 6-8 hours. Add cheese during last 30 minutes.

Salsa Chicken

4-6 frozen chicken breasts
1 jar salsa
1 can green enchilada sauce
1 can black beans, drained and rinsed
1 C frozen corn

Place chicken in crock pot. Stir together salsa and sauce; mix in beans and pour over chicken. Cook on low 5-6 hours. Serve over rice; with flour tortillas or tortilla chips.

Basic Meatloaf

1 lb. lean ground beef
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 C chopped onion
1/2 C chopped bell pepper
1 egg, lightly beaten
8 oz. canned diced tomatoes, undrained
1/2 quick-cooking oats

Preheat oven to 375 degrees. Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.

Topping

1/2 C ketchup
2 T brown sugar
1 T mustard

Mix all ingredients together and spread on loaf. Bake for 1 hour, or until done.

From The Lady and Sons Cookbook

Squash Casserole

1 large onion, chopped
4 T butter (1/2 stick butter)
3 C cooked squash, drained, all water squeezed out
1 C crushed Ritz crackers, plus additional for topping
1/2 C sour cream
dashes of salt, pepper and garlic powder
1 C grated cheddar cheese

Preheat oven to 350 degrees. Saute onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into buttered casserole dish and top with additional cracker crumbs. Bake for 30 minutes.

From The Lady and Sons Cookbook.

Crispy Oven Fried Chicken

1 Qt. water
1 tsp. salt
1 (3 1/2 lb.) pkg. chicken pieces
1/2 C lowfat buttermilk
3 C crushed cornflakes
2-3 tsp. Creole seasoning
2 tsp. dried Italian seasoning
1/2 tsp. garlic powder
1/8 tsp. pepper
1/8 tsp. red pepper

Stir together water and salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, pat dry. Place chicken in shallow dish; pour buttermilk over chicken, turning to coat. Combine crushed cornflakes, next 4 ingredients, and red pepper, if desired, in large plastic zipper bag. Add chicken, 2 pieces at a time; seal and shake to coat. Place chicken on lightly greased baking pan. Bake on lowest rack at 400 degrees for 45 minutes, without turning.

From Southern Living Everyday Menus.

Chunky Beef and Tomato Chili

1 pound lean ground beef
2 (14.5 oz.) cans diced Rotel
1 (10 oz.) can beef broth
2 garlic cloves, pressed
3 T tomato paste
1 T chili powder
1 tsp. ground cumin
1/2 tsp. pepper
1/2 tsp. red pepper
1 (15 0z.) light red kidney beans, drained
1 (15 oz.) dark red kidney beans, drained

toppings: chipotle hot sauce, shredded cheddar cheese, chopped green onions, sour cream

Cook ground beef until browned; drain. Stir both cans of tomatoes and next 7 ingredients ; reduce heat and simmer uncovered, stirring occasionally, 1 hour. Stir in kidney beans and simmer 15 minutes. Serve with corn chips and desired toppings.

From Southern Living Everyday Menus.

Chicken Tetrazzini

7 ounces uncooked vermicelli
3 cups chopped, cooked chicken (deli rotisserie to the rescue)
1 C shredded Parmesan cheese
1 can Cream of Mushroom soup (Healthy Request version)
1 (10 oz) container refrigerated Alfredo sauce (light version)
1 small can sliced mushrooms, drained
1/2 C slivered almonds
1/2 C chicken broth
1/4 C dry sherry
1/4 tsp. pepper

Cook pasta according to package directions; drain. Stir together chicken, 1/2 C Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into lightly greased 11x7 baking dish. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serves 6.

Using deli rotisserie chicken makes this recipe fast to prepare. Use lighter, healthier versions of the soup and Alfredo sauce to lighten the calories and fat. This recipe is from Southern Living Everyday Menus.

Crescent Cream Coffee Cake

3/4 cup sugar
2 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 tsp. lemon juice
1 egg, separated
2 (8 oz.) pkgs. crescent rolls
powdered sugar

Cream sugar, cream cheese, vanilla, lemon juice, and egg yolk on low speed until thoroughly blended.

Unroll and spread one package of rolls on the bottom of a 13x9 pan, which has been lightly greased. Press perforations together to seal. Spread cream cheese mixture over the bottom layer. Unroll and arrange second package of rolls on top of cream cheese mixture. Whip egg white slightly and brush over top of rolls. Bake at 350 degrees for 25 minutes. Cool and sprinkle with powdered sugar. Chill before serving.

Christmas Brunch 2003 & 2006

Pumpkin Cranberry Bread

3 C flour
1 T plus 2 tsp. pumpkin pie spice
2 tsp. soda
1 1/2 tsp. salt
3 C sugar
1 can Libby's pure pumpkin
4 large eggs
1 C oil
1/2 C orange juice (or water)
1 C dried cranberries

*Cream cheese frosting

Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Combine dry ingredients in large bowl. Mix sugar, pumpkin, eggs, oil and orange juice until well blended in another bowl. Gradually add flour mixture to pumpkin mixture, mix well. Fold in cranberries. Pour in 2 loaf pans; bake for 60-70 minutes, or until toothpick comes out clean. Let cool 10 minutes on wire rack; remove from pans and cool completely.

**Can cut loaf in half and spread cream cheese frosting between for tea sandwiches

Hashbrown Casserole

2 lbs. frozen hash brown potatoes
1 can Cream of Chicken soup (reduced fat)
2 C grated cheddar cheese
1 C fat free sour cream
1/4 tsp. salt
1/2 tsp. pepper
1/2 small onion, chopped (I use the frozen chopped--Easy!!)
2 C Cornflakes, crushed

Place thawed potatoes in large bowl; stir in next 6 ingredients. Pour in 9x13 lightly greased casserole dish (or divide into 2 smaller pans). Top with crushed cornflakes. Bake uncovered at 350 degrees for 45 minutes. Serves 12.

Good as a side dish for supper or even a brunch. From Young Adult Retreat 2001 and Shaw Christmas Brunch.

Savory Pork Roast

4lb. pork loin roast
1 large onion, sliced
1 bay leaf
2 T soy sauce
1 T garlic powder

Place roast and onion in crock pot. Add soy sauce, garlic powder and bay leaf. Cover; cook on high 1 hour and then on low 6 hours. Slice and serve.

From Fix it and Forget It Cookbook.

Chicken and Asparagus Risotto Skillet

4-6 boneless, skinless chicken breasts
1/2 tsp. salt, divided
1/8 tsp. pepper
1 tsp. olive oil
1/3 cup onion, chopped
2 cloves garlic, pressed
2 oz. fresh Parmesan cheese, grated
1 T lemon zest
2 cups milk
1 can Cream of Chicken soup
1/2 lb. fresh asparagus cut into 1 1/2 inch pieces
2 cups instant long-grain rice

Season chicken with 1/4 tsp. salt and pepper. Heat olive oil in skillet and cook chicken 5-7 minutes on each side or until chicken is no longer pink.

Remove chicken from skillet; keep warm. Add milk, soup, asparagus, onion, garlic. cheese, lemon zest and remaining 1/4 tsp. salt to skillet. Bring to a boil; reduce heat and simmer 3 minutes.

Stir in rice; top with chicken. Cover pan; remove from heat. Let stand 5 minutes. Serves 4-6.
This recipe is from Pampered Chef.

Creamy Chicken Casserole

3 cups chopped cooked chicken
1 can Cream of Chicken soup
1 8oz. sour cream
1 T poppy seeds
1 1/2 cups crushed Ritz crackers
1/2 cup butter, melted

Combine first 4 ingredients; spoon into a lightly greased 11x7 casserole dish. Mix crackers and butter; sprinkle over chicken. Bake, uncovered, at 350 degrees for 30-40 minutes. Serves 4.

Serve with salad and green beans (or your favorite veggie). This recipe is from Southern Living Easy Weeknight Favorites cookbook. Easy, quick and tasty!

Green Chile Soup

1 1/2 lbs. boneless, chicken breast halves, cut into 1-inch cubes
3 (4.5 oz.) cans chopped green chiles, undrained
1 (15 oz.) can pinto beans, undrained
1 (141/2 oz.) diced tomatoes, undrained
2 cups water
1 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. dried oregano
1 large onion, chopped
1 clove garlic, crushed

**I also add a can of Great Northern beans, undrained

Toppings: sour cream, shredded cheddar cheese, chopped avocado, sliced green onions.

Place first 10 ingredients in 31/2 -4-quart crock pot. Cover and cook on HIGH 4-6 hours or on LOW 8 hours. Serve soup with desired toppings and tortilla chips.

This recipe is from Southern Living Easy Weeknight Favorites.

Chicken in Wine Sauce

This recipe is from Paula Deen and it's truly dee-lish.

4 large skinless boneless chicken breasts
6 oz. Swiss cheese slices
1 can Cream of Chicken soup
1/4 cup white wine (more if desired)
salt and pepper to taste
1 cup herb-flavored Pepperidge Farm stuffing mix, crushed
4 T (1/2 stick) butter, melted

Preheat oven to 350 degrees. Place chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45-60 minutes.

Serve with salad and a green vegetable. Enjoy!

Jiffy Spanish Rice

1 lb. lean ground beef
small onion, chopped
1 (28-ounce) can diced tomatoes
2 T chili powder
1/2 tsp salt
1/2 tsp pepper
1 C instant long-grain rice, uncooked
flour tortillas

Garnish: pimento-stuffed olives, sour cream, grated cheese

Brown beef in skillet with chopped onion, drain. Add tomatoes and next 4 ingredients, stirring well; bring to a boil. Add rice; cover, reduce heat, and simmer 5 minutes or until rice is tender.
Garnish with sliced green olives (if desired). Scoop into flour tortillas.


This recipe is from Southern Living Easy Weeknight Favorites cookbook. This makes a quick easy meal, especially if you like a bit of spice.

South of the Border

2 lbs. lean ground beef
small onion, chopped
1 can diced Rotel
1 can Cream of Mushroom soup
1 can Ranch Style beans

grated cheese
tortilla chips

Brown beef in skillet with chopped onion. Add Rotel, soup and beans; simmer until heated through (about 20 minutes).

Serving options:
as a dip with chips
scoop into flour tortillas for a burrito
over tortilla chips, lettuce and tomato as a taco salad.

Chicken Sopa

4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can chopped green chiles
3-4 handfuls tortilla chips, crushed
8 oz. sour cream
1 C grated cheddar cheese

Boil and dice chicken. Mix chicken, soups, green chiles, sour cream and crushed tortilla chips. Pour in casserole dish and bake at 350 degrees for 30 minutes. Top with grated cheese and continue baking 5-10 more minutes, or until cheese is melted.

Chicken Sopa is mildly spicy, easy to make and tastes delicious. This can be eaten like a casserole or scooped up with chips like a yummy dip. I serve it with a big salad and salsa. My friend Kim shared this recipe with me. It was one of her favorites growing up, and now it's one of ours too!