Pumpkin Trifle

HAPPY HALLOWEEN!

It's FALL and obviously time for some yummy PUMPKIN recipes! We love pumpkin at our house, and this DECADENT trifle really deepened our LOVE!

Pumpkin Trifle
1 spice cake mix
4 eggs
1/3 cup oil

1/2 cup sour cream

1 cup pumpkin

3/4 cup semisweet chocolate chips

2 (3-ounce) boxes Jell-O pumpkin spice instant pudding mix

2 (8-ounce) containers Lite Cool Whip (or non-lite if you prefer)

1 bag Milk Chocolate Heath Pieces (or crush some bars)

Caramel ice cream topping

Preheat oven to 350 degrees. Grease two 9-inch round pans and set aside.

In a bowl, mix together the cake mix, eggs, oil, sour cream, and pumpkin. Once combined, stir in the chocolate chips. Divide batter between prepared cake pans and then bake for 28 to 32 minutes, or when a toothpick inserted in the center comes out clean. Let cool completely and then crumble into small chunks.

Prepare the pudding according to package directions and let set. When set, gently fold in 1 container of Cool Whip. 

In a trifle bowl or glass dish, add about 1/3 of the cake crumbles. Top with a third of the pudding mixture. Add a few dollops of Cool Whip over top, sprinkle with the Heath pieces, and then drizzle with a little caramel topping. Repeat layers until all ingredients are used, making sure to spread out the last layer of Cool Whip to seal the edges. Refrigerate at least 4 hours before serving. Serves around 12 to 16.

TIP: When I made this, I used only half the cake, pudding, and Cool Whip and did it in individual cups because I only need about 8 servings. I just cut one cake round into 8 pieces and used one piece for each cup (and I froze the other half of the cake to use again later!). And then I only used one box of pudding and one container of Cool Whip. It was perfect!

Creepy Crawly Spider Cake

I've posted this cake before, but it's so darn CUTE for this time of year, I figured it wouldn't hurt to post it again! This "SCARY" little cake is from my book, Easy Cut-Up Cakes for Kids. 

                                                                                            Photo by Zac Williams

Creepy Crawly Spider Cake

1 cake mix, any flavor

Black frosting

Purple frosting

8 pieces black licorice

1 large marshmallow

Bake cake in two 8- or 9-inch pans according to package directions. When cool, place one cake layer in the center of a plate or foil-wrapped board. Frost the top with black or purple frosting, and then place second layer on top. Frost entire cake with a thin layer of black or purple frosting.

Using a decorator's bag with a star tip, make black spider hair by slightly squeezing the bag to create each piece of hair. Squeeze pieces of hair close together all over the entire spider body, but don't worry about making them touch, as the spaces will be filled in.

Using another decorator's bag with the same star tip, fill in any open spaces with the purple frosting to give the spider some "highlights."

On each side of the spider, use a round frosting tip to create four rounded mounds of purple frosting. These will be the spider's feet. Gently press 4 pieces of black licorice into each side of the cake and place the loose ends in the frosting mounds to make his legs.

Finally, cut the marshmallow in half and place as the spiders eyes. You may need to use toothpicks to secure. Use a dot of black frosting to make the pupils.

TIP: If you don't like purple, try green or orange for you second color of frosting. Either way, just make sure you use a good homemade buttercream frosting recipe. Also, I've found that the only way for me to get a good black frosting is to use Wilton frosting coloring. It's totally awesome! You could make a gray spider instead though. :)

Tomato Bisque

This is a recipe I've posted BEFORE, but I wanted to make sure it wasn't forgotten! This is a fabulous recipe that is definitely one of my all time FAVORITES. It really is amazing and, of course, super EASY.

Tomato Bisque

3 (32-ounce) cans diced tomatoes (or stewed) and liquid

1 large sweet yellow onion, cut into chunks

3 to 4 good-sized cloves garlic, crushed 

1 to 2 packages fresh basil (or a couple handfuls)

Salt and pepper, to taste

Extra virgin olive oil

1 pint whipping cream

Combine the first 5 ingredients and pour into a 9 x 13-inch baking pan. Drizzle the olive oil over top, lengthwise, side to side . . . basically a good drizzle. Cover with foil and bake at 350 degrees for 2–3 hours (I think 3 hours is best!). After baking blend with an immersion blender or in batches in a blender until smooth. Pour into a soup pot on the stove and keep warm. Slowly stir in the whipping cream until heated through and serve. Serves around 8 people.

TIP: Serve with some sort of crostini. I like slicing a baguette, brushing it with garlic butter, and then toasting in the broiler with some fresh Parmesan cheese grated over top!

Choco Chip Banana Muffins with Coconut Streusel

All I'm gonna say is that these sweet muffins are to DIE for! I hope you can handle them. :)

Choco Chip Banana Muffins with Coconut Streusel
Streusel
1/4 cup flour
1 tablespoon sugar
3 to 4 tablespoons coconut, chopped
Pinch of salt
2 tablespoons cold butter

1 3/4 cup flour
3/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla
3 ripe bananas, mashed
3/4 cup chocolate chips

Mix together the streusel ingredients using a fork or pastry blender and set aside.

To make the muffins, combine the flour, sugar, baking powder and soda, and the salt. Add the egg, oil, sour cream, and vanilla. Fold in the bananas and chocolate chips. Spoon into muffin cups and top with a spoonful of the streusel mix. Bake for 22 to 25 minutes at 350 degrees. Cool for about 5 minutes in pan and then remove to a wire rack to cool completely.

TIP: Use milk or semisweet chips, though these are really sweet, so I suggest going semi. Also, if you want a little more uuuumph to your streusel, add a tablespoon of chopped pecans or walnuts!

Baked Chicken Lasagna Rolls

This is a YUMMY recipe my mom made for us on one of our recent VISITS. It is very tasty and actually a very PRETTY dish. Perfect to serve any company you might have!

Baked Chicken Lasagna Rolls

2 cups part skim ricotta cheese

1 1/4 cups grated mozzarella

1/4 cup grated Parmesan cheese

1 egg

1 teaspoon garlic powder

1/4 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups shredded chicken

9 cooked lasagna noodles

2 (8-ounce) cans tomato sauce

1/2 teaspoon Italian seasoning

Preheat oven to 350 degrees.

Mix together the first eight ingredients, reserving 1/4 cup of mozzarella cheese; set aside.

Lay a large piece of plastic wrap on counter top. Lay the cooked noodles flat on the plastic wrap and then top each noodle with a layer of ricotta mixture and 1/4 cup chicken. Starting at one end, roll one noodle at a time.

Mix the tomato sauce with Italian seasoning and pour 1/2 cup in the bottom of a baking dish. Lay rolls seam side down, cover with remaining tomato sauce, and sprinkle with reserved mozzarella. Bake at 375 degrees for 20 minutes and then serve!


TIP: Some other great additions would be chopped or sliced black olives, or some sliced mushrooms. 

Creamy Banana Brownie Cake

After having the twins, a super SWEET neighbor brought us this yummy dessert and we fell in LOVE with it. I hope there are still some FRESH strawberries at your grocer that you can make this with. If so, I would do it TONIGHT!

Creamy Banana Brownie Cake
1 box "chewy" brownie mix, prepared in a 8 x 8-inch pan and cooled completely
1 small box instant vanilla pudding, prepared
1 small container Cool Whip
1 or 2 bananas, sliced
Strawberries, sliced
1 Heath bar

After baking and cooling the brownie, prepare the pudding mix with milk according to directions and let set. Stir in desired amount of Cool Whip; set aside. (I probably used about half of the container, if not a little more. Just do it to your taste!) Place the banana slices over the cooled brownie to completely cover and then top with the pudding mixture. Lay strawberries over top and then shave the Heath bar over all. Let set in the refrigerator at least 4 hours before serving.

TIP: I like the brownie to be thick, so for a 9 x 13-inch pan I used 1 1/2 boxes of brownie mix even though it said it was for the larger size pan. I'm sure you could double it for some extra goodness! Also, the combinations are endless for this recipe. If you love banana, try using banana pudding for a really strong banana flavor (though when you serve it with the vanilla, everyone will think it's banana pudding already). You could also do chocolate pudding and it would delish!

I'm Back! Now How About Minestrone Soup?

In trying to prepare some MEALS to freeze before my cute little twins arrived, I found this recipe in a "freezer meals" type COOKBOOK written by Jenny Stanger. It was DELICIOUS and I'm so glad we were able to try it. Thanks Jenny!

Easy Minestrone Soup
8 cups water
2 (15-ounce) cans diced tomato (I pureed both cans to eliminate chunks for my fam)
1 (15-ounce) can red kidney beans
1 (15-ounce) can green beans
1 (15-ounce) can corn (I used about 1 cup frozen)
1 medium onion, chopped
2 carrots, thinly sliced (I used about 1 cup of baby carrots, sliced)
4 ounces polish sausage, sliced
2 tablespoons parsley
1 bay leaf
2 teaspoons salt
1/4 teaspoon pepper
6 ounces large egg noodles

Pour all ingredients except noodles into a large stockpot and bring to a boil. Boil for 14 minutes. To serve immediately, add the noodles and cook for another 10 minutes (or until noodles are done). To freeze, let cool and put in plastic zip-lock bags (I split mine in two gallon-sized bags). To serve after freezing, let defrost and then cook 10 minutes or until heated through.

TIP: If freezing this recipe, I would hold off on adding the noodles until after you thaw it and reheat. This way you avoid getting mushy noodles. Also, don't forget to label if you are putting this meal in the freezer. Just write on the baggy what it is and how to heat it up. It works like a charm having dinner already done!

Taking a Break!

I think I've mentioned a few times that I'm pregnant with twins and they will be here very soon! That means I'm now to the point where I need a break. I just wanted to let all of you know that for the month of August and September, that's exactly what I'll be doing (well, if taking care of 3 kids ages 2 and under is a break . . .). Come October 1, 2011, I'll start posting new recipes again. Until then, enjoy the ones that are already listed!

Thanks so much,

Melissa

Attack of the Killer Tomatoes Salad

We FEASTED on this fine salad at my sister-in-law's house a few weeks ago. It was so AMAZINGLY good and refreshing! I'm not sure where she got the RECIPE, so I hope whoever created it will FORGIVE me for passing it on to you!

Attack of the Killer Tomatoes Salad
Creamy Basil Dressing
1/2 cup mayo (I used light)
1 tablespoon Dijon mustard
1/2 cup oil (I used the oil from the marinated mozzarella)
1/3 cup white vinegar
1/2 teaspoon salt
Pepper, to taste
1 tablespoon dried basil
1 teaspoon sugar
1/4 to 1/2 cup fresh basil

Spring Mix salad
Cherry tomatoes, halved
Marinated mozzarella balls (from Costco)
Fresh basil, chiffonade

Blend all of the dressing ingredients together until smooth. Taste and adjust as necessary.

Lay some salad mix on a large platter, top with the tomatoes, mozzarella, and basil. Drizzle dressing over top as desired.

TIP: I made this recently with some cold chopped up rotisserie chicken layered on top as well so it could be our main course for dinner. It was delicious that way too!

Scotcheroos

These are ALWAYS a hit at family parties, or ANYTIME. The great thing about them is that they are SUPER easy to make and taste DELICIOUS!

Scotcheroos
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

In a large saucepan, heat and dissolve the sugar into the corn syrup. Stir in the peanut butter until smooth. Stir in the Rice Krispies until well coated and then press mixture into a 9 x 13-inch pan. Gradually melt the chocolate and butterscotch chips in the microwave at 30-second intervals and then spread over the treats in the pan. Yummy!

TIP: When melting the chips in the microwave, make sure to stir after each 30-second interval. The chips will eventually be melty enough that you can just keep stirring to melt them all. (If that makes sense . . .) Also, for a more chewy bar, gradually add the Rice Krispies until you reach the texture you desire.

Strawberry Shortcake Trifle

Another great dessert to take to a FAMILY gathering! This is so easy, but always looks ELEGANT and tastes fantastic. It's like SUMMER in a bowl (or trifle dish)—am I right?

Strawberry Shortcake Trifle

1 box Strawberry Danish, prepared according to “Fruit Sauce” directions

4 cups sliced strawberries

1 loaf angel food cake, cut into 1-inch cubes

1 (8-ounce) container Cool Whip

Combine the Danish and prepared strawberries and refrigerate for 1 hour. 

In a large glass bowl or trifle dish, place half the cake cubes. Top with half the strawberry mixture and half the Cool Whip. Repeat layers. Refrigerate at least 1 hour before serving. Makes 8 to 10 servings.

TIP: Make sure to dig all the way down when serving so everyone gets strawberries, cream, and cake! 

Chicken Curry Salad

Need a refreshing SUMMER lunch? Well, this is the ticket! If you like curry, you'll LOVE the taste of this yummy salad—eaten by the SPOONFUL or as a filling in a wrap or croissant!

Chicken Curry Salad

1/3 cup mayonnaise

1/2 teaspoon curry powder

Dash of paprika and salt

1 large chicken breast, cooked and cubed

1/2 cup slivered almonds

1/2 cup diced celery

1 cup seedless red grape halves

3/4 cup shredded or matchstick carrots

1 green onion, sliced

In a small bowl, combine the mayonnaise, curry powder, paprika, and salt; set aside.

In a bowl, combine the remaining ingredients and then stir in the dressing mixture. Let chill for 30 minutes and then serve. Great wrapped in large lettuce leaves, tortillas, or croissants. Makes 4 servings.

TIP: If you want stronger curry flavor, feel free to add a little bit more curry powder. Just remember to go easy and add it gradually. Also, if you don't like almonds, cashews would be a great substitute!

Tropical Smoothies

Who doesn't want an ice COLD smoothie for breakfast? Try this YUMMY combo and you'll be HAPPY, I promise!

Tropical Smoothies
1 to 1 1/2 cups milk

1 (6-ounce) container pina colada or pineapple yogurt

1 ripe mango, cut into pieces (and peeled)
1 banana
3 to 5 strawberries

1/2 cup (or so) fresh pineapple

Couple handfuls ice

Blend all ingredients together in a blender until smooth. Enjoy with some yummy muffins for a tasty breakfast!

TIP: Feel free to add more or less of certain ingredients or switch out some of mine for something you prefer! I think some kiwi would be a great addition, along with a touch of coconut or coconut milk. Mmmm!

Spinach Artichoke Dip Salad

I've always LOVED the dip, so I figured it had to be good as a SALAD! And, if you've got lots of spinach on hand, this is a TASTY way to get everyone to eat their greens. :)

Spinach Artichoke Dip Salad

1 (6- to 8-ounce) bag baby spinach

1 (7.5-ounce) jar marinated artichoke hearts, drained and chopped

1 1/2 cups Italian-blend cheese

1 to 1 1/2 cups crumbled garlic cheese croutons

1 bottle Hidden Valley Creamy Parmesan dressing

In a bowl, combine the spinach, artichoke, cheese, and crouton crumbles. Gradually drizzle some of the dressing over top and toss to coat. Add more dressing to reach desired consistency. Makes 6 to 8 servings.

TIP: I think adding some cooked and crumbled bacon would be delicious, or you could get really creative and try tossing in some chopped cooked shrimp or crab meat like some restaurants add to their dip!

Strawberry Pudding Cups

Try serving these easy and FESTIVE pudding cups at your Independence Day celebration! I searched and searched for STRAWBERRY pudding as a special treat for my toddler (she LOVES strawberries!), and it's nowhere to be found. Soooo, I came up with this SIMPLE version of my own . . .

Strawberry Pudding Cups
1 large box Jell-O vanilla instant pudding mix
3 cups strawberry milk
1/2 to 1 cup Cool Whip, plus more for garnish
Sliced fresh strawberries

Prepare the instant pudding as directed on box, but use the strawberry milk in place of the "regular" milk called for. When the pudding has set, gently fold in desired amount of Cool Whip and spoon into cute glasses or pudding cups/bowls. Top with strawberries and a dollop of Cool Whip; refrigerate until ready to serve! Makes 4 servings.

TIP: This would be really yummy and cute served parfait style with some granola or sponge cake in between the layers as well! Or make it really "4th of July" and add a layer of fresh blueberries.

Lemon Chicken Pasta Salad

We had a SALAD similar to this one at a local restaurant that was DELICIOUS, so I tried making my own VERSION. It's very light and refreshing, perfect for a nice SUMMER meal!

Lemon Chicken Pasta Salad
Lemon Tarragon Dressing

1/2 cup olive oil mayonnaise

1 lemon, zested and juiced

1 tablespoon minced or grated shallot

1 heaping tablespoon chopped fresh tarragon or 1 teaspoon dried

Dash of salt and paprika

3 cups uncooked large shell pasta, cooked and drained

2 chicken breasts, cooked and cubed

1 cup sliced celery

1 cup cashew pieces

1/2 cup sliced green onions

1 to 1 1/2 cups seedless red grape halves

In a small bowl, combine the dressing ingredients and refrigerate until ready to use.

In a bowl, combine the cooled cooked pasta, chicken, celery, cashews, onions, and grapes. Toss with the dressing and refrigerate for 30 minutes before serving. Makes 6 to 8 servings.

TIP: Feel free to add more of any of the ingredients to this recipe. I think if you add extra tarragon to the dressing, it is VERY refreshing!

Spence's Chip Dip

This is a great DIP created by our friend (Spence, obviously) that can be used as a SNACK, appetizer, or MEAL. My husband and I usually down a plate of it for lunch or dinner. It's easy and YUMMY!

Spence's Chip Dip

1 can refried beans (we like the chile lime kind)

1 can Rotel diced tomatoes (or chunky salsa works fine too)

1/2 can diced green chiles, optional

1/2 can chopped or sliced olives, optional

Grated cheddar cheese

Sour cream

Shredded or chopped lettuce

Spread about a 1/2-inch layer of beans on a dinner plate, 8 x 8-inch glass pan, or 9-inch pie dish. (You might not use the whole can.) Top with a layer of tomatoes. (You might not use this whole can either!) Top with desired amount of chiles and olives, if using. Heat in the microwave until the cheese is just melted and everything is heated through. Spread sour cream over the top and sprinkle with the lettuce. Serve with your favorite chips!

TIP: If you want this to be more hearty, try adding a layer of leftover taco meat—beef or chicken. Also, another great addition is cubed avocado over the lettuce.  

Fresh Avocado Omelet

I love AVOCADOS and almost always have a couple on hand. I made these for DINNER one night and they were FAB. If you like avocado, you'll love this easy MEAL!

Fresh Avocado Omelet

1 tablespoon minced or chopped onion

1 tablespoon minced or chopped red bell pepper

Cooked crumbled sausage (or slice some cooked sausage links

2 eggs, beaten

Milk

Salt and pepper

Grated cheddar cheese

Sliced avocado

In a small frying pan, saute the onion and bell pepper until tender. Add the sausage and warm through. Remove mixture from pan and set aside. 

In a bowl, combine the eggs with a splash or two of milk and season with salt and pepper. Pour egg mixture into a warm frying pan and cook like you would an omelet. When the egg is partially set, sprinkle the sausage mixture over half and then top with some cheese. Let cook until cheese starts to melt and omelet is mostly set. Lay avocado slices over other omelet filling and then fold egg over top. Slide onto a plate and enjoy. 

TIP: Again, use whatever ingredients you would like in your omelet, but be sure to add the avocado. A combo of bacon and mushrooms would be another great combo with the avocado!

7-Layer Bars

I don't care if you THINK you don't like coconut—these bars are HEAVENLY! I swear if there's one thing you would like with coconut, these AWESOME dessert bars are it! And, as a side note, they are super EASY to make!

7-Layer Bars
1 stick butter
1 cup crushed graham crackers
1 cup chopped nuts (I usually use walnut, sometimes pecans, sometimes a mixture)
1 bag milk chocolate chips
1 bag butterscotch chips
1 cup coconut
1 can sweetened condensed milk

Preheat the oven to 350 degrees. Put the stick of butter in a glass 9 x 13-inch pan and stick in the heating oven until melted. Pour the graham cracker over top and spread out evenly. Sprinkle the nuts, chocolate and butterscotch chips, and coconut over top. Evenly pour the sweetened condensed milk over all. Bake for 30 minutes and let mostly cool. While still slightly warm, cut the bars in the pan. (This makes it way less messy this way!)

TIP: You can probably try other kinds of chips and have a similar yummy result. White chips and semisweet chips would probably be good, as well as mint and chocolate. Ooooh, and peanut butter and milk chocolate would also be yummy!

Banana Sour Cream Cupcakes

I made these to celebrate a BIRTHDAY not too long ago. They are super MOIST and have just the right hint of banana. If you're looking for NEW ways to use your ripe bananas, this one is killer!

Banana Sour Cream Cupcakes
1 white cake mix
2 large or 3 small bananas, mashed
1 small box cheesecake pudding mix
3 eggs
1/2 cup sour cream
1/2 cup water
1/4 cup vegetable oil

Preheat oven to 350 degrees.
In a bowl, combine the cake mix, bananas, pudding mix, eggs, sour cream, water, and oil, stirring for 1 minute. Batter will be lumpy. Scoop equal amounts batter into a muffin tin lined with cupcake liners. (I use an ice cream scoop or small measuring cup so they all are equal in size.) Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Top with your favorite frosting!

TIP: I'm a sucker for cream cheese frosting, so that's what I usually use. Other great choices would be a regular vanilla buttercream or chocolate buttercream. And if you're feeling adventurous, trying stirring a few mini chocolate chips into the batter!