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.

XOXO
C

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.



Ingredients

  • 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

Preparation

  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.

Nutrition

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

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