Strawberry Pineapple Cheese Cake Trifle With Chocolate Morsels
1 Qt Fresh strawberries, Washed and sliced.
1 can Pineapple chunks
1/2 cup semisweet chocolate morsals
12 oz cream cheese room temp
1 cup powder sugar
1 tsp vanilla
2 tsp pineapple juice reserved from canned pineapples
1 tsp lemon zest
1 cup heavy whipping cream
3/4 cup sour cream
Angel food cake OR dessert cake shells. Cut into bite size pieces.
In medium bowl, mix cream cheese and powder sugar until well combined. Add vanilla and sour cream, combine well. In small bowl, beat COLD whipping cream with mixer until stiff. fold into cream cheese mixture. add pineapple juice.
In large bowl, add some strawberries to bottom of the bowl, add cream cheese mixture, then layer with pineapples and a some of the chocolate morsals. Crumble cake on top, then continue to layer.
Cover and chill 4-6 hours.
ENJOY!
Thursday, June 2, 2016
Hardy Chicken Soup With Pasta
4 Chicken Thighs Bone in
2 Cans Chicken Stock
4-5 Cups of water
3 heaping tbsp chicken stock granuals
2 stalks of celery chopped
1 small onion chopped
1 cup sliced carrots
1 tsp onion powder
1 tsp onion flakes
1 tsp Garlic powder
1 tsp Tyme
2 cloves minced garlic
Salt and pepper to taste
t tbsp olive oil
In large pot, add chicken to preheated pot with olive oil, add Onion powder, Onion flakes, garlic, Garlic powder and tyme. Brown on both sides for 3-4 minutes. Remove from pot, add Onions, carrots and celery and stir fry in same pot for 3-4 minutes. add water, chicken flavor granuals, and chicken stock. Return chicken thighs to pot as well. Bring to a boil, cover, reduce heat to med low, cook for 45-50 minutes OR until chicken is completely done. Shred chicken, return to pot, add pasta and cook on medium for 8-10 minutes. Add salt and pepper to taste.
ENJOY!
4 Chicken Thighs Bone in
2 Cans Chicken Stock
4-5 Cups of water
3 heaping tbsp chicken stock granuals
2 stalks of celery chopped
1 small onion chopped
1 cup sliced carrots
1 tsp onion powder
1 tsp onion flakes
1 tsp Garlic powder
1 tsp Tyme
2 cloves minced garlic
Salt and pepper to taste
t tbsp olive oil
In large pot, add chicken to preheated pot with olive oil, add Onion powder, Onion flakes, garlic, Garlic powder and tyme. Brown on both sides for 3-4 minutes. Remove from pot, add Onions, carrots and celery and stir fry in same pot for 3-4 minutes. add water, chicken flavor granuals, and chicken stock. Return chicken thighs to pot as well. Bring to a boil, cover, reduce heat to med low, cook for 45-50 minutes OR until chicken is completely done. Shred chicken, return to pot, add pasta and cook on medium for 8-10 minutes. Add salt and pepper to taste.
ENJOY!
Sunday, May 15, 2016
Peanut Butter Cream Cheese Brownies
1 box of your favorite box brownie mix, prepared as directed on the box
4 oz Cream Cheese Room temp
1/2 cup powdered sugar
2 tsp vanilla
1 egg
1/2 - 3/4 cup peanut butter morsels
Spray 9 x 13 baking dish with non stick cooking spray
Preheat oven to 350
Prepare box brownie mix as package directed. Add Peanut butter morsels, combine well.
Combine cream cheese, powdered sugar, vanilla and egg in separate bowl. Mix well with hand mixer.
pour brownie batter into baking dish, dollop cream cheese mixture on top of brownie mix. With butter knife, cut through brownie mix making swirl designs. Bake in preheated 350 degree oven 30-35 minutes OR until done.
ENJOY!
1 box of your favorite box brownie mix, prepared as directed on the box
4 oz Cream Cheese Room temp
1/2 cup powdered sugar
2 tsp vanilla
1 egg
1/2 - 3/4 cup peanut butter morsels
Spray 9 x 13 baking dish with non stick cooking spray
Preheat oven to 350
Prepare box brownie mix as package directed. Add Peanut butter morsels, combine well.
Combine cream cheese, powdered sugar, vanilla and egg in separate bowl. Mix well with hand mixer.
pour brownie batter into baking dish, dollop cream cheese mixture on top of brownie mix. With butter knife, cut through brownie mix making swirl designs. Bake in preheated 350 degree oven 30-35 minutes OR until done.
ENJOY!
Tuesday, May 10, 2016
Marinated Oven Roasted Chicken Legs
4 tbsp soy sauce
1/4 cup light brown sugar
4 tbsp red wine vinegar
3 tbsp olive oil
1/4 cup onions chopped small
2 cloves of garlic, minced
1/4 cup light brown sugar
4 tbsp red wine vinegar
3 tbsp olive oil
1/4 cup onions chopped small
2 cloves of garlic, minced
Salt and Pepper to taste
Preheat oven to 425
In a large bowl, combine the above ingredients, mix well. Add chicken and coat well. If time allows, refrigerate for 2-4 hours for better flavor.
Place chicken pieces skin side up in foil lined baking sheet and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 15 minutes or until chicken is done. Garnish with fresh parsley
This is GREAT on the grill.
ENJOY!
Subscribe to:
Posts (Atom)