Monday, January 18, 2010

Chocolate Trifle

I had to take dessert to a meeting the other night. This is what I made and it was DIVINE!

Chocolate Trifle

1 chocolate cake mix
1 small pkg instant chocolate pudding mix
1/2 c. water
1 (14 oz.) can sweetened condensed milk
2 (8 oz.) containers of Cool Whip
1 bar chocolate candy
Prepare cake mix according to package directions and bake in a sheet cake pan. Cool completely and cut into 1 inch squares.In a large bowl combine pudding mix, water, and sweetened condensed milk, mix until smooth then fold in 4 oz whipped until no streaks remain.In a trifle bowl or glass serving dish, place half of the cake cubes, half of the pudding mixture and 1/2 of the remaining Cool Whip. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate a couple hours before serving. You can use brownies instad of cake also.

Sweet and Sour Chicken

Sweet and Sour Chicken

from Pualani Graham
2-3 boneless skinless chicken breasts
1 egg - beaten
1 c. flour
pinch of salt and pepper
Mix flour with salt and pepper. Cut chicken into chunks. Dredge in egg and then in flour mixture. Heat oil in Wok. Fry chicken pieces.
Sweet & Sour Sauce

1 C brown sugar
1 C pineapple juice
2 T ketchup
2T soy sauce
1/2 C white vinegar
pineapple tidbits
julienned carrots
diced green pepper
diced onion
or whatever vegetables you want to add to it
Bring the first 5 ingredients to a boil and then thicken with corn starch diluted with water. Add the veggies and the pineapple to that mixture for only about 2 minutes, then add the cooked chicken. We like our veggies still crisp. If you leave them in very long, they get soggy.
I leave the chicken out of the sauce so it stays crispy, then just put down the rice, then the chicken, then put the sauce over the top.

Wednesday, January 6, 2010

Portobello Pork Chops

4 pork chops
1 ½ c. chunky salsa
1 c. chopped mushrooms
1 c. shredded cheddar cheese
2 T. maple syrup

Heat over to 375, trim fat from chops. Spoon salsa into a baking dish. Arrange chops on top of salsa. Combine mushrooms, cheese and maple syrup in a bowl and spoon over shops. Bake uncovered for 25-30 minutes. Sprinkle with fresh parsley.

Friday, January 1, 2010

Haylee's Jello Salad

Here is another one I haven't got a picture of but I've lost a couple times, so putting it here for safe keeping and I will take a picture someday and add it. My sister in law makes this for family gatherings a lot. I've made it for a few church functions and everyone always wants the recipe

2 – 8 oz pkgs frozen raspberries
1 – 3 oz pkg raspberry jello
1 – 3 oz pkg instant vanilla pudding
3 T tapioca
3 C. water
8 oz cool whip
Boil water, jello, pudding and tapioca for five minutes (stir often). Cool or soft set. Add raspberries and cool whip, Mix well and pour in serving bowl or 9 x 13 pan. Refrigerate. Is good with mandarin oranges and orange jello also.

Cheesy Fondue

I've lost the recipe twice, so I'm putting it on here before I lose it again. I thought the garlic was a litle strong, but everyone at the New Year's Eve party loved it so maybe it was ok after all.  This recipe is from Sherie Clark

1 1/2 c. milk
2 - 8 oz pkgs cream cheese
1/2 tsp salt
1/2 tsp garlic powder
3/4 c. parmesan cheese (not the kind in the green can)

Put everything but parmesan in fondue pot and melt together. Add parmesan cheese at the end right before serving.

I made mine in the microwave and then just dumped it in the fondue pot. I served with french bread cut up into 2 inch cubes to dip in it.