I've made this super easy dessert for two YW events and there has been majoring begging for the recipe. So while I'm typing it up for them, I might as well add it here!
one angel food cake, cut in bite size chunks
one small box lemon pudding
one can of sweetened condensed milk
1 cup milk
1 8 oz. cool whip.
1 bag of frozen boysenberries (still frozen)
1 bag of frozen raspberries (still frozen)
Mix the milk and pudding until dissolved. Add the sweetened condensed milk. Fold in half the container of cool whip. In a trifle dish or medium sized bowl, layer half the angel food cake, half the berries, half the pudding mixture. Repeat the layers. Cover with the rest of the cool whip. Let it sit in the refrigerator for at least 2 hours or overnight.
Sunday, March 25, 2012
Wednesday, March 7, 2012
Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce (from Martha)
I was really surprised how creamy the sauce turned out. Thanks Martha for helping me sneak a few more veggies in!
Prep Time 15 minutes
Total Time 55 minutes
Yield Serves 6 adults or 8 children
Ingredients
1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped
Coarse salt and freshly ground black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon freshly grated nutmeg
6 ounces pecorino cheese, grated (2 cups)(I think Parm could be used)
1/2 pound medium multigrain pasta shells
1/4 pound sliced smoked ham, chopped
1 medium bunch broccoli, trimmed and cut into florets (5 cups)
1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)
Directions
Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.
Prep Time 15 minutes
Total Time 55 minutes
Yield Serves 6 adults or 8 children
Ingredients
1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped
Coarse salt and freshly ground black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon freshly grated nutmeg
6 ounces pecorino cheese, grated (2 cups)(I think Parm could be used)
1/2 pound medium multigrain pasta shells
1/4 pound sliced smoked ham, chopped
1 medium bunch broccoli, trimmed and cut into florets (5 cups)
1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)
Directions
Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.
Roasted Rosemary Chicken and Potatoes
2 tsp paprika
1 1/2 tsp dried rosemary
2 cloves minced garlic
1/2 tsp course ground pepper
2 Tbp olive oil
1 tsp salt
Mix all together and put in a gallon ziploc bag. Add 6 small chicken breasts (or I just cute up the huge ones) and mix till covered. Put in a 9x13 baking pan. Chop up 1 1/2 lbs (about 6) red potatoes and add to the ziploc bag. Mix until covered. Add to the baking pan. Roast uncovered at 425 degrees for about 30 minutes, flipping potatoes occasionally until tender.
1 1/2 tsp dried rosemary
2 cloves minced garlic
1/2 tsp course ground pepper
2 Tbp olive oil
1 tsp salt
Mix all together and put in a gallon ziploc bag. Add 6 small chicken breasts (or I just cute up the huge ones) and mix till covered. Put in a 9x13 baking pan. Chop up 1 1/2 lbs (about 6) red potatoes and add to the ziploc bag. Mix until covered. Add to the baking pan. Roast uncovered at 425 degrees for about 30 minutes, flipping potatoes occasionally until tender.
Dee's Tortilla Soup
1 Tbs oil
1 c. (or one small) onion, chopped
2 cloves garlic, chopped
8 c. chicken broth
1/2 c. (or one small can) diced ortega chilies
1/2 tsp salt
1 3/4 c. (or one can) diced tomatoes, drained
1/2 c. fresh lime juice
2 c. cooked shredded chicken (I love Costco again!)
1 big can hominy
opt: tortilla chips, cilantro, cheese, avocado, sour cream, corn
Heat oil in a large pot over medium heat. Add onions and garlic. cook 3-4 minutes until onion is tender. Add broth, tomatoes, chilies, lime, salt. Bring to a boil. Add chicken and hominy. Reduce heat to low and cook uncovered 8-10 minutes. Add toppings as desired. Serves 8
1 c. (or one small) onion, chopped
2 cloves garlic, chopped
8 c. chicken broth
1/2 c. (or one small can) diced ortega chilies
1/2 tsp salt
1 3/4 c. (or one can) diced tomatoes, drained
1/2 c. fresh lime juice
2 c. cooked shredded chicken (I love Costco again!)
1 big can hominy
opt: tortilla chips, cilantro, cheese, avocado, sour cream, corn
Heat oil in a large pot over medium heat. Add onions and garlic. cook 3-4 minutes until onion is tender. Add broth, tomatoes, chilies, lime, salt. Bring to a boil. Add chicken and hominy. Reduce heat to low and cook uncovered 8-10 minutes. Add toppings as desired. Serves 8
Cilantro Lime Rice
I like this recipe even better than the Cafe Rio one. Not quite as gooey.
4 Tbsp oil
2 cups white rice
amount of water the package calls for
2 Tbsp chicken bullion
1 cup chopped cilantro
The juice of 3 medium limes
Heat the oil in a pan. Add the rice and brown until it looks golden. Add water and chicken bullion. Cover and simmer until the water is about 90% dissolved. Stir in the lime juice and add cilantro. Simmer until all the rice is fully cooked and the water is absorbed.
Rice cooker option: after browning in the pan, put rice, water and bullion in the rice cooker. Cook as normal. When done, add lime juice and cilantro and cook for about five minutes more.
4 Tbsp oil
2 cups white rice
amount of water the package calls for
2 Tbsp chicken bullion
1 cup chopped cilantro
The juice of 3 medium limes
Heat the oil in a pan. Add the rice and brown until it looks golden. Add water and chicken bullion. Cover and simmer until the water is about 90% dissolved. Stir in the lime juice and add cilantro. Simmer until all the rice is fully cooked and the water is absorbed.
Rice cooker option: after browning in the pan, put rice, water and bullion in the rice cooker. Cook as normal. When done, add lime juice and cilantro and cook for about five minutes more.
Lime Cilantro Chicken Tacos
1/4 cup fresh lime juice
1 tsp grated lime rind
1 tsp soy sauce
2 Tbs chopped fresh cilantro
1 tsp ground cumin
2 1/2 cups roughly shredded rotisserie chicken (Costco is my favorite)
Whisk together lime juice and rind, soy sauce, cilantro and cumin in a large bowl. Add shredded chicken. Put in your favorite tortillas with your favorite toppings (cheese, sour cream, grilled peppers, cilantro). Drool.
1 tsp grated lime rind
1 tsp soy sauce
2 Tbs chopped fresh cilantro
1 tsp ground cumin
2 1/2 cups roughly shredded rotisserie chicken (Costco is my favorite)
Whisk together lime juice and rind, soy sauce, cilantro and cumin in a large bowl. Add shredded chicken. Put in your favorite tortillas with your favorite toppings (cheese, sour cream, grilled peppers, cilantro). Drool.
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