Strawberry Cheesecake Trifle

Wow, it has been so long since I have posted! I haven't been doing a lot of cooking as this heat is unbearable but did manage to make this and I can tell you in all honesty that it is very good and especially hits the spot on a hot summer night!  :) 

 Strawberry Cheesecake Trifle

1 lemon
2 pints strawberries, hulled and cubed
1/3 cup granulated sugar
2 cups of powdered sugar
21 oz. can strawberry pie filling
1 tbs. vanilla extract
1 Angel Food or Vanilla pound cake(cubed)
2- 8 oz. cream cheese
4 cups heavy cream

Mix together the cubed strawberries with the 1/3 cup of granulated sugar, add juice from one lemon. Stir well and set aside to macerate while you make the filling. Whip together the two pkgs. cream cheese with 1 1/2 cups powdered sugar and 1 1/2 cups of heavy cream. Add 1 tbs. pure vanilla. Whip for 2 to 3 minutes until creamy, fluffy, and combined. In separate bowl, whip remaining 2 1/2 cups of cream with 1/2 cup powdered sugar, more if desired. Whip until stiff peaks form and fold 2 cups of the whipped sweetened cream into the cheesecake mixture by hand. Reserve remaining whipped cream for the trifle. Add the strawberry pie filling to the macerated strawberries and mix well. To assemble the trifle, alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse. Repeat layers and top with remaining sweetened fresh whipped cream and garnish as desired. Enjoy!

MERRY CHRISTMAS!

Wishing everyone a Happy and Healthy New Year!!  This is a picture of the floral arrangement I received from good friends. A very nice surprise!!!

Chocolate In Chili....who knew?

This recipe is from my Better Homes & Gardens magazine and they must have had me in mind when they came up with this recipe!   I love the addition of the chocolate flavor and something I would never have thought to put in chili. They have 2 tbs. of chili powder listed but I put in just one and it really was too hot for me..have no idea how 2 tbs. would be, but I am sure it would be very hot! I really liked the flavor of this but next time just a dab of chili powder! LOL!  Of course the fire-roasted tomatoes added to the heat!



Smoky Weeknight Chili

1 tbs. vegetable oil
1 medium green pepper, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 15-16 oz. can chickpeas (garbanzo beans), rinsed and drained
1 15-16 oz.. can great Northern beans, rinsed and drained
2 tbsp. chili powder
1 15 oz. can tomato sauce
1 14 1/2 oz. can fire-roasted diced tomatoes, undrained
1 tbsp. packed brown sugar
1 tbsp. dark unsweetened cocoa powder

In large saucepan heat the oil over medium-high heat. Add sweet pepper and onion; cook and stir 4 to 6 minutes or until tender.  Add beans and chili powder; cook and stir 2 minutes. Stir in tomato sauce, undrained tomatoes, brown sugar, and cocoa powder. Bring to boiling; reduce heat . Cover and simmer 25 minutes, stirring occasionally.  Top each serving with sour cream and green onions.  Makes 4 servings.

Strawberries!

Finally using my strawberry dishes! Cannot believe we are into  August and hope this month goes very, very slow.  :)   I made a new recipe of Tortellini Pasta Salad. It used 1 pkg. of  tricolored cheese tortellini, 2 cups trimmed sugar snap peas, 2 cups baby carrots, 2 cups broccoli florets(I didn't have any), 2 tsp. pesto, 1 cup cherry tomatoes, halved, 40 black olives, chopped, 1/4 tsp. ground black pepper, fresh basil(optional).  Cook tortellini per pkg. directions, stirring occasionally. Add sugar snap peas, carrots, and broccoli and cook until tender. I put the carrots in first as I like them tender. Drain pasta and vegetables and rinse with cold water. Drain and place in large bowl and toss with pesto. Fold in the tomatoes, olives, and pepper. Garnish with basil, if using.  Dessert was Strawberry Trifle. Use 1 angel food cake, 24 oz. frozen strawberries, thawed(I used fresh) 3 cups sugar-free vanilla instant pudding,(make the pudding per pkg. directions) 16 ozs. whipped cream, Fresh strawberries for garnish.  Tear cake in pcs. Begin by layering cake, strawberries, pudding and whipped cream in large glass bowl.  Repeat layers, filling bowl.  Top with a solid layer of whipped cream. Garnish with sliced berries. I had some fresh blueberries so used them also.  Yum!!

Vegetable-Cheese Soup

This recipe was in my "Fix-It and Forget-It" cookbook and it is very good. The recipe calls for a jar of processed cheese spread but the only thing I had on hand was a jar of Spartan con queso salsa, in medium. It was good and I will use it again in this recipe but will buy the mild next time as even though it was a medium hotness, it still had more than I am used to! It had a kick to it!   :)

Vegetable-Cheese Soup

2  14oz. cans cream style corn
1 cup peeled and diced potatoes
1 cup peeled and diced carrots
2  14 oz. cans vegetable or chicken broth
1/2 cup chopped onion
1 tsp. celery seed
1/2 tsp. black pepper
16 oz. jar processed cheese spread

Combine all ingredients except cheese in slow cooker. Cover and cook on high for 3 1/2 hours. Stir in the cheese and cook on high for 30 minutes or until cheese is melted.

Slowcooker Southwest Chicken Soup

I had this posted before and accidentlly deleted it today, so re-posting it again. This is another good soup recipe I found on the internet. Just add all of the ingredients to the slowcooker and your done. Love that!

Slowcooker Southwest Chicken Soup

28 oz. canned crushed tomatoes
28 oz. chicken stock
2 boneless skinless chicken breasts
1 can corn
1 medium onion, chopped
3 cloves garlic, chopped
salt to taste
1 tablespoon chili powder
2 teaspoons cumin

light sour cream for garnish
low-fat shredded cheese for garnish

Add all ingredients to crockpot, cover and cook on high for 4 hours or on low for 6 hours. Shred chicken and stir everything together. Garnish each serving with a touch of sour cream and some shredded cheese.

I also added a can of black beans to the soup.

MERRY CHRISTMAS!

Wishing everyone a "Merry Christmas" and a very "Healthy and Happy New Year"!!!