Chocolate Raspberry Cookie Trifle

I won a Pampered Chef cookbook at a party once. One of those deals where you get a ticket for showing up on time and then tickets are drawn from a hat.
I never win anything...yay me!

Hubby dearest came to me one day with this thin booklet made entirely out of dust.
It was my prize winning cookbook, it had fallen behind something and I never thought about it ever again until he found it.

Time to use it!

We had no homemade sweets in the house, and our fave neighbors were celebrating their anniversary. Such a dessert is easy enough to make in halves....since we don't need much, and they deserved some.

I decided to make this trifle, and it was incredibly delicious!
I used unsweetened raspberries though, and I think it was the best part. The tart really set it apart with all the sweet in this dish.

Ingredients:
1 Cup milk
1 Package (3.3 oz) white chocolate or vanilla instant pudding
1 Tub (16 oz) whipped topping (thawed)
1 box (12 oz) vanilla wafers
1 Cup milk chocolate morsels
1 Jar (12 oz) seedless raspberry jam
1 Bag (12 oz)  frozen sweetened raspberries (not in syrup) (thawed)

Directions:
1. Combine milk and pudding mix. Whisk until mixture begins to thicken.
2. Reserve ½ cup of the whipped topping
3. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
4. Combine chocolate morsels, reserved whipped topping, and half of the jam in a small microwavable bowl.
5. Microwave on high 40-60 seconds, or until melted, stirring after each 20 seconds.
6. Stir melted ganache mixture until smooth. Reserve ¼ cup for garnish.
7. Place remaining jam into a microwavable bowl. Microwave on high 30-60 seconds or until melted.
8. Place berried into a bowl, pour jam over berries, stir gently.
9. Set aside 16 cookies for garnish. Break remaining cookies in half.
10. To assemble, place one third of the broken cookies into the bottom. Layer one third of the raspberry mixture. Top with one third of the pudding mixture, and one third of the ganache.
11. Repeat layers two more times.
12. Finish with a smooth layer of ganache. Place reserved cookies on top of trifle.

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I had vanilla pudding on hand, so I used that instead of white chocolate

The world's shortest, ugliest trifle! I should have piped in the ingredients, and it would also be prettier if I didn't make one for the neighbors too (this is only about half of the trifle)

This recipe was shared with: Daily Dish

Janice's American Chop Suey

My friend Janice...everything she makes is normal, everyday food...but with a twist!
We make a lot of the same meals, but hers are just so different from mine.

I have started picking her brain to get her versions, I am always game to try something new!

She gave me this recipe and I ran home to make it. We are big American chop suey fans in my house.
This meal did not disappoint!

It still had all the comfort food feeling of my own....but with a lighter feel.

The sausage was a nice addition, it gave spice to this that just blossomed. She told me that she uses the hot sausage...but I was going to use sweet. I got to the grocery store and the cheese and garlic flavor was on super sale, so that is what I grabbed.

I should give her credit, the creamy habanero chicken soup came from her (well, apparently her sister).

Ingredients:
1 Lb box elbow macaroni
1-1 ½ Lbs ground beef
8 Italian sausage links (hot or sweet)
1 Green pepper (chopped)
1 Onion (chopped)
2 Cans of stewed tomato
Optional:
Tomato juice
Pasta sauce

Directions:
1. Cook pasta as directed
2. Cook hamburger with onions and peppers
3. Cook sausage, slice on an angle
4. Mix everything together with stewed tomato
5. If you would like thicker sauce, add marinara sauce
Thinner sauce, add tomato juice.

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Ingredients

Optional Ingredients

Stir and enjoy!

Crock Pot Chicken Supreme

My life is so freaking busy.
I can't even begin to tell you....but I love every moment!

I rely on my crock pot for meals more than once a week. I don't know what I would do without it.
When I see recipes like this, I store it away for future use.

As much as we liked this meal, I think I would use dill havarti cheese next time. Without knowing, I just got plain. The extra dash of flavor would have just elevated it by a level.

Ingredients:
5 Slices bacon (cooked and crumbled)
6 Boneless, skinless chicken breast halves
10 oz can condensed cream of mushroom soup or
10 oz jar four cheese alfredo sauce
4 oz jar sliced mushrooms (drained)
½ Cup diced swiss or havarti cheese

Directions:
1. Cook chicken in bacon drippings for 3-5 minutes or until light brown.
2. Place chicken in slow cooker.
3. Top with mushrooms and sauce.
4. Cover and cook on low for 4-5 hours
5. Top chicken with diced cheese and sprinkle with bacon.
6. Cover and cook on high for 10-15 minutes until cheese is melted

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Ingredients: I used alfredo vs the cream of chicken soup

My daughter said it was well worth the "pain" of smelling the bacon cooking the day before!

Crock Pot Apricot Chicken

I love finding a really great deal on chicken breasts at the store. I buy a whole bunch, bring them home to clean them and then freeze.
Very much worth the initial effort to clean and trim them, then they are ready to go when thawed.
Or, in this case, cook from a frozen state!

I served this over mashed potato, but rice or pasta would work well too.
Recipe adapted from here

Ingredients:
6 Frozen chicken breasts
1 Envelope dry onion soup mix
½ Cup Russian or French salad dressing
1 Cup apricot preserves
2 Tbsp apple cider vinegar
1 Tsp dried thyme or basil leaves
⅛ Tsp black pepper

Directions:
1. Arrange chicken pieces in slow cooker
2. Mix remaining ingredients in medium bowl and pour over chicken
3. Cover crock pot and cook on low for 6-8 hours
4. Optional: if you would like a thicker sauce combine 2 Tbsp cornstarch with 3 Tbsp water and mix until smooth. Add to crock pot, turn to high for 10-15 minutes until thickened.

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Ingredients: The ugly pink blob to the left are my frozen chicken breasts

Mmmm...the mashed potato soaked up the delicious juices

Sympathy meals/Help meals

At some point in all of our lives, we have had friends and family who have been sick or been grieving.
A lot of the time, we all feel a little helpless. What can we do to ease things for these people we care about?

Many people ask "what can I do" or "please let me know if I can help in any way". As grand as they are as gestures...we all know that you will never get the phone call asking. Many people don't want to "bother" others by asking for help.

A simple solution is to just do it! Take the initiative and tell your loved one what you will be doing.
" I would like to come over and help, I will be there soon"
"I know child A has ballet this week, I will be there to take her to class for you"

Most often, I rely on cooking to help.
When someone has so much turmoil in their lives, not having to worry about a meal is a big deal.
There are some items to think about when bringing a meal to a friend...

1. Allergies. Always keep this in mind. If you are uncertain, please feel free to call and ask.
2. Taste. If you know your friend likes exotic foods, that is one thing, but when in doubt, keep the meals simple. Please also stay away from flavors that many people have strong aversions to: olives, onions, hot sauce to name a few.
3. Freezable? In this sort of situation, there is always the chance you are not the only person who had this idea. There is no way the family can go through 18 meals in a few days. Making sure the food can be frozen and reheated is a nice option to have.
4. Directions. Do not just assume they will know how to reheat your food product. A quick note on the package will go a long way in ensuring they enjoy your food.
5. Packaging. Please do not send food in dishes you need returned! They really do not need to worry about this right now. Most dollar stores have throw away aluminum pans that you can use.

The one thing you rarely run into...but it has happened, is rejection.

Please, please do not take it personally. 

This person could be so overwhelmed, they just do not know how to deal with such an outpouring of support.

It could also be bad manners, but odds are, that isn't the case.

When you are on the receiving end, always just thank them. If you eat it or not isn't the point, they took time out of their lives to think and care about you.

I just am not a cook, what can I do to help?

A simple bag of groceries can go a long way! They might not have had time to go to the store. Just some basics, the fixings for a meal or two.

Or, a gift card for a local restaurant who delivers. They can decide what they want, when they want it.

What are your favorite meals that travel well to bring to others?

Some (too many to mention all of them!)of my faves are:

Main Dish

Chinese Style Chicken

Chicken and Asparagus Bowties

Meatloaf wrapped in bacon

Tamale Pie

Crock Pot Hungarian Goulash

Chicken Spaghetti

Chicken Cordon Bleu Casserole

Shepherd's Pie

Manicotti

Potato Au Gratin

Macaroni and Cheese

Chicken Pie

Chicken Salad

Braised Drumsticks

Soup:

Egg Drop Soup

Bean and Bacon Soup

Pot Roast Soup

Beef Stew

Chicken Chili

Chicken Soup

Chicken Salad (Willow Tree Copy Cat)

I had a hankering for some chicken salad. I knew I had some shredded chicken in the fridge and knew 90% of the work was already done for me.

I was sitting on the couch, playing on the computer, organizing a bunch of online recipes I had saved...and just happened to pull up this one. Blindly!
A quick scan of the recipe told me I already had the ingredients on hand.

As we all know, this is an obvious sign and it must be followed. Karma likes when we do things like this.

Into the kitchen I go...and less than 10 minutes later I had a delicious lunch!
We used potato rolls, as they are our fave. Hubby and the girl both wanted a thick slice of tomato on theirs. Mine was just in a cup...no bread needed!

I am typing this the next day....and I can't get it out of my mind! I think I need to go make another batch, it was simply that good!

Ingredients:
1 Lb cooked chicken breast
¾ Cup mayonnaise
3 Tbsp finely minced celery
3 Tbsp finely minced onion
1 Tbsp brown sugar
⅛ Tsp garlic powder
Pinch of salt
Pinch of pepper

1. Shred chicken breast
2. Add all other ingredients, stir to mix well
3. Serve with tomato/lettuce if desired

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I used about 2 cups of shredded chicken.

Must make NOW!

Red Beans and Rice

I don't remember where/why/how/when but one day hubby declared "I just don't like any Cajun food".
Considering he loves spice...and has never HAD any Cajun food, I thought it was an odd thing to say.

Playing around online, I found this recipe and decided to adapt it to my own needs (read: convenience).

I had bought Cajun seasoning for another recipe a million years ago and was psyched to be able to use some more of it. Hate buying something and having to throw it away!

The only "difficulty" I found in this recipe was finding chipotle powder. Apparently it isn't a hot commodity at my closest grocery store. I found some chipotle marinade and used some of that powder. If it changed or "ruined" the flavor, I wouldn't be aware. Tasted good to us!

Hubby has now decided that he is willing and able to try more Cajun recipes...yay for breaking down barriers!



Ingredients:
2 cans (15.5 oz) kidney beans
4 Garlic cloves (chopped)
1 Tsp black pepper
1 Tbsp powdered chicken stock
1 Tsp garlic salt
1 Tsp dried chipotle powder
1 Tsp liquid smoke
2-3 Bay leaves
1 Onion (chopped)
1 bell pepper (chopped)
1 Tbsp butter
1-2 Tbsp salt (according to taste)
1-2 Tsp cajun seasoning
¼ Cup butter
1 Tsp tabasco sauce
2 Tbsp cornstarch
1 Lb smoked sausage

Directions:
1. Drain beans and place in crock pot along with black pepper, chicken stock, garlic, garlic salt, bay leaves, chipotle powder, and liquid smoke.
2. Cover with water until it just covers the bean mixture.
3. Saute peppers and onions with butter
4. Cook on low for 6-8 hours
5. Remove bay leaves, add ¼ cup butter and stir.
6. Add cornstarch with a small amount of water to dissolve, add to bean mixture to thicken.
7. Cook rice according to package.
8. Slice smoked sausage and cook until nicely browned.
9. Season with salt if desired.
10. Put rice in single serving bowls, add beans, top with sausage.
11. Sprinkle with additional cajun seasoning and/or tabasco if desired.

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The Weber package was my chipotle marinade

So, I made the servings way too big. This is an incredibly filling meal!