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

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