Lemon Delight Trifle

This lemony treat is different from other trifles as it uses lemon Oreos.  Light and refreshing, what better dessert for a spring occasion?

Lemon Delight Trifle

1 (8 oz.) package cream cheese, softened

1/2 cup butter, softened 

1/2 cup powdered sugar

3 1/2 cups 2% milk

2 (3.4 oz.) packages instant lemon pudding mix

2 (8 oz.) cartons whipped topping, thawed

2 (15.25 oz.) packages lemon Oreos

In a large (4-5 qt.) bowl with an electric mixer on medium speed, beat the cream cheese, butter, and powdered sugar until smooth.  In another large bowl (3-4 qt.), whisk the milk and pudding mixes for 2 minutes.  Let stand for 2 minutes.  Gradually stir the pudding into the cream cheese mixture until blended.  (I use my Kitchenaid stand mixer on "stir" to do this.)  Fold 1 and a half cartons of whipped topping into the pudding mixture.  

Crush Oreos into large pieces, reserving desired amount for topping. (See note below.) Place half of the remaining cookies in a 3-qt. trifle bowl; top with half of the pudding mixture.  Repeat layers.  Garnish with remaining 1/2 carton of whipped topping** and remaining crushed cookies. Refrigerate for several hours before serving.  Best made and served on the same day.

Click here for printable format

Note:  I don't crush all the cookies at once.  My trifle bowl widens at the top, so I crush two rows of cookies (20 cookies) for the bottom layer, three rows of cookies (30 cookies) for the second layer, and the desired amount of remaining cookies for the top.  I use a little less than half of the pudding mixture on the bottom layer and more than half for the second layer for the same reason.

**I have a Wilton Cupcake Decorating Set and use the 1M tip from it to make the whipped topping swirls.

Chicken Enchiladas with Creamy Green Chile Sauce

These enchiladas...wow!  Flour tortillas are stuffed with a delicious chicken filling, cheese, and topped with a creamy green chile sauce...and then topped with more cheese!

Optional toppings not shown.

Chicken Enchiladas with Creamy Green Chile Sauce

2 (10.5 oz.) cans condensed cream of chicken soup

1 (8 oz.) carton sour cream

1 (4 oz.) can chopped green chiles, drained

1 tbsp. butter

1 cup chopped onion (about 1 medium)

1 tbsp. taco seasoning mix

2 cups shredded cooked chicken breast (about 2-3 breasts)

8 (6-inch) flour tortillas

Shredded sharp cheddar cheese

Optional toppings:  shredded lettuce, chopped tomatoes, sliced black olives, sour cream, 

                               cilantro, green onions, salsa

Preheat oven to 350 degrees.  In a medium bowl, stir together the soup, sour cream, and drained green chiles.  Set aside.  Melt the butter in a 3 qt. saucepan over medium heat.  Add the onion and taco seasoning mix and cook until onion is tender.  Stir in the chicken and 2 tablespoons soup mixture.

Spray a 9x13 baker with nonstick cooking spray.  Spread a small amount of the soup mixture in the bottom of the baker.  Spoon a level 1/4 cup chicken mixture down the center of each tortilla.  Sprinkle with desired amount of cheddar cheese.  Roll up and place seam-side down into the baking dish.  Spoon the remaining soup mixture over the enchiladas and bake at 350 degrees for 30 minutes.  Cover with desired amount of cheddar cheese and bake for 5-10 minutes more until cheese melts.  Serve with optional toppings.

Click here for printable format

A good friend gave me a version of this recipe years ago.  I've made tweaks to it through the years, until I came up with this final version, which is amazing.

Fresh Strawberry Cake

Fresh, moist, strawberry deliciousness!  With a decadent cream cheese icing and cake bursting with strawberry flavor, this cake will be a hit with friends and family alike.

You will only need half a block (4 oz.) of cream cheese.  Water not shown.

Fresh Strawberry Cake

Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Fresh Strawberry Cake can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/fresh-strawberry-cake

Note:  I use the Baker's Corner brand of strawberry gelatin found at Aldi.  It does not have artificial colors, so my cake is not pink.  If you use a gelatin with artificial colors, your cake will be pink.

Creamed Peas

This recipe brings back memories of Sunday dinners.  Creamed Peas are an old-fashioned side dish perfect to serve with roast or salmon cakes.

Creamed Peas

1 (10 oz.) package frozen sweet peas

1 tbsp. butter

1 tbsp. flour

1/4 tsp. salt

1/8 tsp. pepper

1 tsp. sugar

1/2 cup whole milk

Cook peas according to package directions and drain if necessary.  (Peas that steam in a bag will not have to be drained.)  Set aside.  In a 2 qt. saucepan, melt the butter over medium heat.   Put the flour, salt, pepper, sugar, and milk into a small container that seals well and shake until blended. Add to the melted butter stirring while doing so. Cook and stir until mixture starts to thicken then stir in cooked peas heating through. If necessary, thin with a little additional milk. Serve immediately.

Click here for printable format

SaveSave

Honey Mustard & Bacon Smothered Chicken

Honey mustard, bacon, and cheese are piled on top of chicken breasts in this recipe.  It can be on your table in 30 minutes!

Regular or turkey bacon can be used.

Honey Mustard & Bacon Smothered Chicken

4 (6 oz.) boneless, skinless chicken breasts 

1/4 tsp. pepper

1/4 tsp. salt

1 tbsp. butter 

1 tbsp. vegetable or canola oil

Honey mustard

8 fully cooked bacon slices, broken into bite-sized pieces

Shredded cheddar cheese

Wrap the chicken breasts in plastic wrap and place on a cutting board. Gently pound each breast with a mallet to an even thickness (about 1/2-inch).  Sprinkle chicken with pepper and salt.  Melt butter with oil in a large skillet over medium heat.  Add chicken and cook on each side until done.  

Reduce heat to medium-low.  Brush chicken with desired amount of honey mustard.  Top each chicken breast with bacon pieces and sprinkle with cheese.  Cover and cook until cheese melts.

Click here for printable format

Honey Bun Cake

Honey Bun Cake tastes very much like commercial Honey Buns...only better! It is fabulous for dessert or as a breakfast cake.

Honey Bun Cake

1 yellow cake mix
1 (8 oz.) sour cream
4 eggs
1/2 cup sugar 
3/4 cup oil
1 cup brown sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Spray a 9x13 baker with non-stick cooking spray and set aside.  Blend cake mix, sour cream, eggs, sugar, and oil in a large bowl on low speed using a hand or stand mixer until moistened.  Beat at medium speed for 2 minutes.  (If using a stand mixer like a Kitchenaid, mix on speed 3 for 2 minutes.)  Pour into the prepared baker.  Mix the brown sugar and cinnamon, sprinkle evenly over the batter, and swirl into the batter with a knife.  (See photos below.)  Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Icing:

2 cups powdered sugar
4 tbsp. milk
1 tsp. vanilla

Mix icing well.  (It will be thick.)  Pour evenly over hot cake and spread with a spatula or knife if necessary so coverage is even.  Cool before serving.

Cake batter is very heavy and wet.  When it is done baking, it will have a very uneven top.

Click here for printable format

This recipe was shared with me by friend Carol Seay.

Honey Bun Cake 101:  Mix the brown sugar and cinnamon, sprinkle evenly over the batter, and swirl into the batter with a knife:

Coconut Cream Cheesecake Lasagna

Coconut Cream Cheesecake Lasagna--delectable layers of crushed Golden Oreos, a cream cheese filling, coconut cream pudding, whipped topping, and toasted coconut--crunchy, velvety, and airy... How could it not become a favorite dessert?

Coconut Cream Cheesecake Lasagna

1 regular-sized (14.3 oz.) package Golden Oreo Cookies (not Double Stuff)--about 36 cookies

6 tbsp. butter, melted

1 (8 oz.) cream cheese or Neufchatel cheese, softened

2 (8 oz.) containers of whipped topping, thawed

1 cup powdered sugar

2 (3.4 oz.) packages instant coconut cream pudding

3 cups cold milk

1 cup toasted coconut (directions below)

Crush entire bag of Oreo cookies using a food processor, or you could also place them in a large zipper seal bag and crush them with a rolling pin.  Mix crumbs with melted butter. Press the Oreo crumbs/butter mixture into the bottom of an ungreased 9x13 baker. Place the baker in the refrigerator while you work on the next layer.

Beat the cream cheese with a mixer until light and fluffy.  Add 1 container of whipped topping and the powdered sugar and mix until well blended.  Spread this mixture onto the Oreo crust.  

In a large bowl, combine the coconut cream instant pudding with the milk.  With an electric mixer or whisk, beat for several minutes until the pudding starts to thicken.  Spread the mixture over the cream cheese layer. Allow the dessert to rest for about 5 minutes in the refrigerator so that the pudding can set.

Spread the other container of whipped topping on top, and then sprinkle with desired amount of toasted coconut.  Chill for 4 hours before serving. Store in refrigerator.

Toasted Coconut:  Preheat oven to 325 degrees.  Spread 1 cup coconut (or desired amount) onto a baking sheet and bake until light brown (about 10-15 minutes).  Stir every two - three minutes. Cool and sprinkle over dessert.

Click here for printable format

*Coconut Cream Cheesecake Lasagna can be made and served on the same day. It can also be made a day ahead of time, but if making a day early, add the toasted coconut right before serving.

*Recipe created and generously shared by Dianna Yancey.

Lemon Bars

Tart, decadent, easy perfection!  Made with eight ingredients most people have on hand, these Lemon Bars are such a treat!

Two lemons will provide enough zest (optional) and juice for this recipe if using fresh juice.

Lemon Bars

1 cup flour

1/2 cup butter, softened

1/4 cup powdered sugar plus additional for dusting

1 cup granulated sugar

1/2 tsp. baking powder

1/4 tsp. salt

2 eggs

2 tsp. lemon zest (optional)

3 1/2 tbsp. lemon juice (fresh or bottled)

Heat oven to 350 degrees.  Mix flour, butter, and powdered sugar well.  Mixture will be very crumbly and will not hold together in the bowl.  Press into an ungreased 8x8 baker building up 1/2-inch high edges.  Bake 20 minutes.  Combine the granulated sugar, baking powder, and salt in a large mixing bowl or in a stand mixer's bowl.  Add the eggs, lemon zest, and lemon juice and mix with a hand mixer at medium speed for about 3 minutes.  If using a stand mixer like a Kitchenaid, mix on speed 4 for 3 minutes.  Pour over hot crust.  Bake until no indentation remains when touched lightly in the center, about 25-30 minutes.  Cool for 1 1/2 hours.  Dust with powdered sugar before serving.

Click here for printable format

Perfect Sweet and Sour Sauce

This sweet and sour sauce recipe could have no other word in its title but perfect, because that's what it is!  It's thick with the ideal ratio of sweet to sour, which makes it a great sauce for anything Asian.🥢

Perfect Sweet and Sour Sauce

1/2 cup packed brown sugar

1/2 tsp. garlic powder

1/4 tsp. salt

1 cup pineapple juice

3 1/2 tbsp. natural rice vinegar

1 tbsp. low sodium soy sauce

2 1/2 tbsp. cornstarch

1/3 cup water

red food coloring (optional)

pineapple tidbits, drained (optional)

In a small saucepan, combine the brown sugar, garlic powder, and salt.  Stir in the pineapple juice, natural rice vinegar, and soy sauce.  Bring to a boil over medium heat.  Mix the cornstarch and water together in a small bowl.  Add the cornstarch mixture to the boiling sauce stirring constantly.  Mixture will thicken quickly.  Stir in desired amount of red food coloring. (I use 2 drops.)  Add desired amount of pineapple tidbits.  Cool slightly before serving.

Click here for printable format

I used to purchase sweet and sour sauce.  When my favorite sauce suddenly changed their recipe, I tried a different sauce only to be disappointed.  I decided right then that I would figure out how to make my own.  After several attempts, I finally came up with the perfect sauce...sweet, sour, and thick.

Sloppy Joe Pasta

Sloppy Joe Pasta is not the prettiest dish, but how can you go wrong with the combination of shell pasta, sloppy joe ingredients, and three kinds of cheese?

Sloppy Joe Pasta

1 pound ground beef

1 envelope sloppy joe seasoning mix

1 cup water

1 (8 oz.) can tomato sauce

1 (6 oz.) can tomato paste

2 cups dry small shell pasta, cooked and drained

1 1/2 cups 4% cottage cheese

Shredded sharp cheddar cheese

Grated parmesan cheese

Preheat oven to 350 degrees.  In a 5 qt. saute pan, cook beef over medium heat until no longer pink; drain.  Stir in the sloppy joe mix, water, tomato sauce and paste; heat through.  Remove from heat; stir in cooked pasta.  Spoon half into a 2.5 qt. baking dish (I use a 7x11 baker) sprayed with cooking spray.  Top with cottage cheese and then the remaining pasta mixture.  Liberally sprinkle desired amounts of cheddar cheese and parmesan cheese on top. Bake, uncovered, at 350 degrees for 30-35 minutes until bubbly and cheese is melted.  Serve with additional grated parmesan cheese.

Click here for printable format

Pressure Cooker Corned Beef and Cabbage

I adapted my favorite oven-baked corned beef and cabbage recipe to the pressure cooker.  The result?  One hour shaved off the total time, less shrinkage of the corned beef, no heating up of the kitchen...but yet still immensely delicious!

Pressure Cooker Corned Beef and Cabbage

Yield:  4-6 servings

Approximate Total Time:  3 hours

Electric Pressure Cooker Size:  6 quarts

1 (around 4 lbs.) flat cut corned beef brisket

1 1/2 cups beef broth, beer, or dry white wine

1 medium yellow onion, sliced

Red potatoes (slightly less than 1/2 of a 5 lb. bag--about 2 pounds)

Small head of cabbage

2-3 cups baby carrots 

Butter, melted

Freshly ground black pepper

Unwrap the brisket, set spice packet aside, and rinse the brisket with cool water.  Pat dry.  Trim as much fat as you can from the brisket, and rub the seasonings from the spice packet all over the meat.  Set aside.  Pour the beef broth or other liquid into the pressure cooker pot and add the onion.  Place the trivet on top of the onions, and put the corned beef on the trivet.  The brisket may curve up along the inside of the pot.  (See photos below.)

Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 90 minutes on High pressure. When the cook time ends, let the pressure release naturally. During this time, prepare the vegetables. Cut the potatoes in fourths (or sixths if large).  Cut the head of cabbage into quarters.  Then cut each fourth in half to create 8 thin wedges.  Leave the core intact as it helps hold the wedges together.  When the valve drops, remove lid.

Remove the corned beef by using the trivet's handles. Place it in a covered Dutch oven, covered saute pan, or large, lidded casserole. Ladle some of the broth on top of the brisket and cover to keep warm. Pour broth out of pressure cooker pot into a 4-cup measuring cup or bowl. Put 1 1/2 cups of broth back into the pressure cooker pot reserving the rest of the broth.

Place the potatoes, carrots, and cabbage wedges into the pot in that order. Your pot will be very full and possibly above the max fill line, but that is fine. Lock pressure cooker lid in place, and set steam vent to Sealing. Select CANCEL and then select PRESSURE COOK (Manual) for 4 minutes on High pressure. It will take several minutes for it to come to pressure again. After the 4 minutes have passed, open the steam vent to release any remaining pressure (Quick Release), and carefully remove the lid.

Melt butter. Remove cabbage wedges with tongs and place on a tray or platter. Drizzle the wedges with melted butter and sprinkle with freshly ground black pepper.

Slice the corned beef brisket against the grain and plate along with the vegetables. Serve the brisket, potatoes, and carrots with the reserved broth.

Click here for printable format

This recipe was shared with me by my friend Gayle who is a personal chef.  My friend Kate has cooked many a corned beef brisket and gave me a lot of good advice, as well! ♥  Recipe instructions are my own.

Pressure Cooker Corned Beef and Cabbage 101:

Trim as much fat as you can from the brisket:

Pour the beef broth or other liquid into the pressure cooker pot and add the onion.  Place the trivet on top of the onions, and put the corned beef on the trivet.  The brisket may curve up along the inside of the pot:

This is the corned beef after cooking:

Enjoy!

Pressure Cooker Beef Pot Pie and Tutorial

For years, my husband has asked that I come up with a beef pot pie recipe that would surpass any that you could get at a restaurant or buy at a grocery store.  Once I got my pressure cooker, I knew the perfect filling was possible and in less time than preparing it in a Dutch oven.  After many, many tries, I finally succeeded.  I hope you enjoy this recipe as much as we do!

 Pressure Cooker Beef Pot Pie

Yield:  6 servings
Approximate Total Time:  2 hours, 45 minutes
Electric Pressure Cooker Size:  6 quarts

3/4 cup frozen peas
1 1/2 pounds beef stew meat (do not use beef stew meat labeled lean)
3/4 cup chopped onion
3 cloves of garlic, minced or 1 1/2 teaspoons of jarred minced garlic
3 cups beef broth, divided
3/4 tsp. dried thyme
1 bay leaf
1 1/2 cups diced red potatoes
3/4 cup diced carrots
4 Tbsp. cornstarch
4 Tbsp. milk
Salt and pepper to taste
1 box refrigerated pie crusts

Measure out peas and set aside to thaw.  Cut any large stew meat pieces into bite-size chunks and remove any fat.  Add stew meat to the pressure cooker pot along with the onion, garlic, 1 1/2 cups beef broth, thyme, and bay leaf.  Stir.  Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 30 minutes on High pressure.
 


While it's cooking, cut up the potatoes (with or without the skin--I prefer with) and carrots into 1/2-inch pieces.
 
When the 30-minute cook time ends, let the pressure release naturally for 10 minutes, and then open the steam vent to release any remaining pressure (Quick Release).  When the valve drops, carefully remove the lid.  Remove bay leaf.

Add the potatoes, carrots, and peas.  (You can stir them in or just add them on top.) Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 3 minutes on High pressure.  After the 3 minutes have passed, open the steam vent to release pressure (Quick Release).  Carefully remove the lid.  Select CANCEL.

Place a large colander over a large bowl.  Remove the pressure cooker pot from the unit and pour the filling into the colander to separate the broth from the meat/vegetable mixture.  Once drained, place the colander of meat and vegetables on top of a plate to catch any remaining drippings.  Set aside.  Pour pot pie broth from bowl into a 4-cup measuring cup.  Add enough of the remaining 1 1/2 cups beef broth to the pot pie broth to equal 3 cups.

Place the pressure cooker pot back into the unit.  Pour the 3 cups of pot pie broth into the pressure cooker pot.  Select SAUTE.  Stir together the cornstarch and the milk until smooth.  Slowly add to the pot pie broth stirring constantly until the pot pie broth is like gravy--about 4-5 minutes.  Season with salt and pepper to taste.

Select CANCEL.  Remove the pressure cooker pot from the unit and set on a cooling rack to cool.

Preheat oven to 425 degrees.  Remove refrigerated pie crusts from box and allow to stand at room temperature for 15 minutes.  This time is important to allow the gravy to cool.  Gently unroll one crust, and place it in an ungreased 9-inch pie plate.  Press crust firmly against side and bottom.  If the pie plate is a traditional glass or aluminum pie plate, trim the crust along the pan edge.  If the pie plate is a deeper pie plate like Fiesta pie plates, press the crust against the side and bottom but do not trim--allow the crust to stand up along the rim of the pie plate.

Pour the desired amount of meat/vegetables onto the bottom crust.  If your pie plate is shallow, you may not use it all.  Pour the desired amount of pot pie gravy on top of the meat/vegetables.  My pie plate is deep, so I use all of the meat/vegetables and all of the gravy.  Place second crust over filling.  Wrap excess top crust under bottom crust edge.  Press edges together to seal; flute.  Cut slits in top crust.  Bake at 425 degrees for 30-35 minutes.  Allow to cool for 5 minutes; serve.

Click here for printable format


Pressure Cooker Beef Pot Pie 101:

Place a large colander over a large bowl.  Remove the pressure cooker pot from the unit and pour the filling into the colander to separate the broth from the meat/vegetable mixture.  Once drained, place the colander of meat and vegetables on top of a plate to catch any remaining drippings:

Pour pot pie broth from bowl into a 4-cup measuring cup.  Add enough of the remaining 1 1/2 cups beef broth to the pot pie broth to equal 3 cups.

Place the pressure cooker pot back into the unit.  Pour the 3 cups of pot pie broth into the pressure cooker pot.  Select SAUTE.  Stir together the cornstarch and the milk until smooth.  Slowly add to the pot pie broth stirring constantly until the pot pie broth is like gravy--about 4-5 minutes.  Season with salt and pepper to taste.

Select CANCEL.  Remove the pressure cooker pot from the unit and set on a cooling rack to cool:

Gently unroll one crust, and place it in an ungreased 9-inch pie plate.  Press crust firmly against side and bottom.  If the pie plate is a traditional glass or aluminum pie plate, trim the crust along the pan edge.  If the pie plate is a deeper pie plate like Fiesta pie plates, press the crust against the side and bottom but do not trim--allow the crust to stand up along the rim of the pie plate.

Pour the desired amount of meat/vegetables onto the bottom crust.  If your pie plate is shallow, you may not use it all.  Pour the desired amount of pot pie gravy on top of the meat/vegetables.  My pie plate is deep, so I use all of the meat/vegetables and all of the gravy:

   
Place second crust over filling.  Wrap excess top crust under bottom crust edge:

Press edges together to seal; flute.  (To see photos of how I flute pie crust, see this post:  http://www.easyaspiecanbe.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html) Cut slits in top crust.  Bake at 425 degrees for 30-35 minutes.  Allow to cool for 5 minutes.  Enjoy!