Sunday, December 16, 2012

Punch Bowl Cake Trifle

This is one of  my favorite desserts during the Holidays. My Aunt Jannie always makes this for our family Christmas dinner and is a fabulous way to end every meal! (Even if you have just eaten half of the pantry) :)

Punch Bowl Cake Trifle

1 box yellow cake mix
1/2 cup oil
3 eggs
1 cup water

1 large box vanilla instant pudding
2 cups milk
1 large can crushed pineapple
1 can cherry pie filling
1 tub of Cool Whip

Preheat oven to 350F.
Mix first four ingredients in large bowl until well blended and no clumps. Spray a 9 x 13 baking dish with cooking spray. Pour cake mix batter into baking dish and cook for 25-28 minutes.
Let cake cool completely. 

While cake is cooking/cooling mix together jello mix and milk. Allow to set in refigerator and firm.

Using a trifle dish, layer crumbled cake, pineapple, jello pudding, cherry pie filling and Cool Whip. Add a second layer and finish with Cool Whip.

Refrigerate for at least three hours before serving. This dish must be kept cold.


Sunday, October 14, 2012

Fall Harvest Warmer from Gooseberry Patch

It has been a while since I have posted guys and gals. I have been busy with a new job, continuing education and life in general. We are also in the middle of planning a move so life in the Lee household has been chaotic to say the least. I made a new Fall drink for me and the hubs today as a reward for a hard week. The taste reminded me a lot of Russian Tea. This doesn't have the caffeine which is good for nighttime. I hope you enjoy!

2 c water
1/2 c sugar
1 teaspoon cinnamon
10 whole cloves
2 c cranberry juice
1 c orange juice
Garnish: Orange Slices

Combine water, sugar and spices in a saucepan over medium-high heat; bring to a boil. Add juices; reduce heat and simmer for 10 minutes. Discard cloves. Serve warm, garnished with orange slices. Makes 4 servings.

Wednesday, January 4, 2012

Slow Cooked Pulled BBQ Chicken

A great alternative to pulled pork. Here is a lighter version of a Memphis fave!
This recipe is adapted from Eating Well website for Barbecue Pulled Chicken.


  • 1 8-ounce can reduced-sodium tomato sauce
  • 1 4-ounce can chopped green chiles, drained
  • 3 tablespoons cider vinegar
  • 2 tablespoons honey (note: I used 1/2 cup of sparkling apple cider that I  had on hand)
  • 1 tablespoon sweet or smoked paprika
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dry mustard
  • 1/2 teaspoon salt
  • 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
  • 1 small onion, finely chopped
  • 1 clove garlic, minced


  1. Stir tomato sauce, chiles, vinegar, honey or cider, paprika, tomato paste, Worcestershire sauce, mustard, and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
  2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
  3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.


Per serving: 184 calories; 8 g fat ( 2 g sat , 3 g mono ); 68 mg cholesterol; 8 g carbohydrates; 3 g added sugars; 20 g protein; 1 g fiber; 257 mg sodium; 303 mg potassium.
Nutrition Bonus: Selenium (19% daily value), Vitamin A & Vitamin C (15% dv).
Carbohydrate Servings: 1/2
Exchanges: 1/2 other carb., 2.5 lean meat

Sunday, December 25, 2011

White Chocolate Cranberry Cookies

Merry Christmas from  Memphis, TN. I made a batch of these White Chocolate Cranberry Cookies. Here is a trick: Beat two eggs, let the dry cherries or cranberries set in the egg mixture  for about 30 minutes (cover with plastic wrap) It will help "plump" the fruit up.

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies

1 stick butter, melted
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 cups all purpose  flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons milk
1 cup chopped macadamia nuts
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 F.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

In another bowl, combine nuts, cranberries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

Sunday, December 18, 2011

Chocolate Fondue

I don't believe there is anything more satisfying in this world, food wise, other than chocolate. Dark brown, creamy goodness makes my day! I have a quick recipe for a milk chocolate fondue.

I usually don't make my own, since I do not have a fondue set, but I thought I could swing it in the microwave.

The story goes like this:
Sent husband out to buy groceries a few days ago and asked him for a bag of milk chocolate chips so I can make cookies.

Husband comes home with a bag of milk chocolate chips that look dry and off color and clumped together. (They obviously got too hot somewhere in transition)

I decide not to waste the "chips" and go for this very yummy fondue recipe. 

Let me know what you think......

Chocolate Fondue
Picture taken from:  
  • 1 bag of milk chocolate chips
  • 1 teaspoon butter
  • 1/4 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 teaspoon creamy peanut butter
In a microwave safe bowl add chocolate, butter, vanilla and milk. Cook in microwave on medium heat for 4 minutes. Stir and add in peanut butter. Cook for one minute on medium high heat. Serve with your favorite fruits, cookies, brownies, donuts, nuts or whatever you can think of!

Tuesday, December 6, 2011

Christmas Ornament Chandelier

What will $2, thirty minutes of free time and the need to decorate get you? A nice ornament chandelier, that's what! I have to admit, I really like Pinterest and have found some really neat craft ideas on the website. One I saw, and thought was super pretty, was a silver ornament decoration hanging from dining room  lights. Now, in my dining room, I have a ceiling fan with lights, but it still works.

So after listening to Christmas music, drinking hot chocolate and watching my kittens roll around in the curling string for a while, I was able to hang my new and cheap decoration:

Nothing too fancy, just ornaments hanging out. :)

What you need: 

Pack or two of glass ball ornaments. I used various sizes for interest.
Curling String
Hot Glue (optional)
A place to hang the decoration

The first step is to hot glue the ornament top (where the hook usually goes) to the ornament itself to make sure it is secure. You do not have to do this if you feel the ornament will hold.

Thread the curling ribbon through one of your ornaments and continue until you have about 8 or 9 ornaments in a single line on the ribbon. Make sure to leave a good 6 inches or so at the top.

Tie a knot at the bottom of the ribbon to prevent the ornaments from slipping or falling off.

Tie a loop at the top of the ribbon to hook around a nail or place a ornament hook to hang the decoration. I have two sets of ornaments hanging in the picture.

Sunday, November 27, 2011

Chicken and Rice Bake

I love comfort foods in the Fall and Winter months. I also love one dish recipes that help to cut down on cleanup. I must admit, cleaning is not my strongest asset. I was in the grocery store the other day thinking of simple ways to make chicken and this one popped into my head. I hope you all enjoy....

Chicken and Rice Bake
(Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes)

2 Boxes Chicken and Broccoli Rice Mix, uncooked (I use Rice-A-Roni)
4 Large Chicken Breasts (uncooked and rinsed)
2 cups hot water
1 can Campbell's Broccoli and Cheese Soup
3 T olive oil (enough to coat chicken breasts)
Poultry Seasoning
Garlic Powder
Poppy Seeds

Preheat oven to 350 F. Spray a 9x13 baking dish with cooking spray. In dish add uncooked rice and seasoning packets. Add hot water to rice and stir until rice is completely coated. Add soup and stir completely.

Place chicken breasts on top of rice mixture. Sprinkle olive oil over chicken breast to coat. Sprinkle poultry seasoning, garlic powder and poppy seeds to taste. A little goes a long way! (Note: if you do not have these items in the pantry, don't worry. Simply use a bit of salt and pepper and this should do fine) Cover dish with foil and place in oven for 1 hour. Uncover and cook additional 15 minutes. 

Warning: Your house will smell yummy for a while. :D
(Per Serving: Serves 4)
Cals: 472   Fat: 10   Carbs: 65   Protein: 34   Sugar: 6

Twitter Delicious Facebook Digg Stumbleupon Favorites More

Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes