berry trifle

I know...I've been addicted to using my trifle bowl lately. Last week I wanted a light, summery dessert recipe for our 4th of July shindig. This one hit the spot! I REALLY wanted to cut the pound cake into star shapes for the occasion, but I couldn't find any star-shaped cookie cutters here in Alaska. Boo!


Ingredients:
1 Sara Lee pound cake (found in the freezer section)
1 container fresh strawberries
1 container fresh blueberries
1 container fresh blackberries/raspberries (whatever you prefer)
1 lg container whipped topping (I used low fat Cool Whip)


Directions:
-Cook the pound cake according to package directions. 
-Slice pound cake and strawberries up into small bite-sized pieces.
-Start with a layer of pound cake in your dish; then a layer of cool whip; then a layer of berries; repeat with 2nd, 3rd, 4th layer etc. 
-Top with remaining berries and refrigerate until use. Voila!

easy southern banana pudding

I scored this trifle bowl at Wal-mart for $8, so I needed something to put into it, pronto! This banana pudding is BOMB! Every time I take it to a party I never have any leftovers to bring home... I guess that's a good thing though? ;o). The key to a good banana pudding is to make sure that you let it sit in the fridge for at least several hours, preferably over night. This ensures all the flavors meld together and the wafers soften up. Crunchy wafers in banana pudding are no bueno.

Ingredients:
2 REGULAR-SIZED boxes instant vanilla pudding/pie filling(not the large boxes)
3 cups milk
1 can sweetened condensed milk
1 lg container of whipped topping (I got the biggest container they had)
1 bx vanilla wafers
5 bananas


Directions:
-Combine the pudding with the milk and mix together for approximately 2 minutes.
-Gradually fold in the sweetened condensed milk.
-Gradually fold in the whipped topping. I only added in half of the whipped topping so I could have some leftover for the trifle "layers".
-Slice bananas into 1/4 inch thickness
-Layer 9x13 dish (or trifle bowl) with vanilla wafers; then the pudding mixture; then the banana slices; then the extra whipped topping. Repeat for 2nd layer, 3rd, 4th, etc. You can crush up the remaining vanilla wafers and scatter on the top if you'd like.
-Let refrigerate for several hours. Overnight is best.


Tip: You can also use all FF/SF/Reduced-fat products for a lighter dessert.

rotisserie cornish hens

This might be the simplest recipe I have on my blog. All you need is a rotisserie and you'll be set! I suppose you could bake these in the oven, but they won't be near as juicy, tender, or crispy-skinned. If you've never tried this greek seasoning before, it's a MUST. We use it in one of our dinners at least once a week. :)

Ingredients:
-Cornish hens
-Light Butter

-Cavender's Greek Seasoning

Directions:

Rinse off hens. You'll want to truss the hens with some cooking twine to make sure the arms and legs aren't flapping around in the rotisserie. If you don't know how to do this, there are several instruction videos on youtube and google (that's how I learned!). Once hens are cleaned and trussed, place them inside your rotisserie according to your rotisserie directions. Combine butter and seasoning and brush onto hens. Cook chickens according to rotisserie directions, basting the hen with the butter mixture every 15 minutes, until chicken is done. Voila!

sour cream enchiladas

These enchiladas from the Pioneer Woman are scrumptious! If you like sour cream/chicken enchiladas and green onions then you'll love this recipe. The original recipe doesn't call for chicken, but I added some leftover chicken I had cooked in the crock pot for some extra protein.

Ingredients

• 12 whole Corn Tortillas
• Canola Oil, For Frying
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper
• cooked chicken, shredded (optional)

Preparation Instructions

Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, cayenne pepper, and chicken.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

jalapeno whiskey bbq sliders

There are no words to describe how good these sliders are. All I can say is make them for yourself, you can thank me later. Or thanking Pioneer Woman for that matter. ;o)

Ingredients

• 2 pounds Ground Meat (beef, Bison, Turkey)
• Salt And Pepper
• 4 Tablespoons Butter
• 1 whole Large Onion, Diced
• 1/2 cup Whiskey
• 1 cup Barbecue Sauce
• 1/4 cup Jarred Jalapeno Slices (more To Taste)
• 12 whole Slider Buns Or Dinner Rolls, Split (I like the savory butter Hawaiian rolls)

Preparation Instructions

Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce.

Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.

Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun.

olive garden alfredo sauce

This stuff is just...yum...especially if you buy some OG salad dressing and a gallon of peach tea to go with it! 
  
Ingredients:

1 pint heavy cream (I used 1/2 heavy cream and 1/2 half & half to lighten it up a little)
1/2 cup butter
2 tablespoons cream cheese (optional as a thickening agent, OG does not use cream cheese)
3/4 cup Parmesan cheese
1 teaspoon garlic powder (I used 1/2 of a teaspoon)

Preparation:

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15-20 minutes on low or until sauce is thick. You may wish to season with a little salt and pepper.

roasted chicken noodle soup

This stuff is straight up delicious. Especially around here when it's like -10 outside and you just want some warm soup in your belly! This recipe makes quite a bit, but you can freeze it in individual portions, hand it out to friends, or cut the recipe in half. The measurements are approximated, like always I just add "some of this, some of that".
 
Just a tip if you live here in Alaska: if you go to the commissary right when they open, they sell yesterday's rotisserie chickens over by the tortillas for half off. I buy them for $3.99, what a steal!

I usually chop up all the veggies and shred the chicken while I'm simmering the chicken broth, that way it's all ready to go.


Ingredients:
12 cups homemade chicken broth
1/4 to 1/2 an onion, diced
2 stalks celery, diced
2 carrots, diced
3-4 cloves garlic, minced
2 green onions, diced
a little diced cabbage (optional, I like cabbage lol)
small palm-full of fresh chopped parsley
1 rotisserie chicken, meat removed and shredded
1/2 a package of cooked noodles, your choice (the more noodles you add in, the less broth you will have, they suck up all the good juice!)
salt and pepper to your liking

Directions:
Add a little oil to the bottom of a large pot over medium heat. Add in onions, celery, carrots and cook until softened. Add in garlic and cook for about 1 minute. Add chicken broth, green onions, cabbage, parsley, shredded chicken, salt and pepper. Bring to a boil. Reduce heat and simmer for about 20-25 minutes (this is usually when I cook the noodles), add in cooked noodles, and serve!