Strawberry and Blueberry Trifle

We are big trifle fans in our house. We love both fruit or chocolate, but our favorite is Strawberry and Blueberry Trifle. I am making one today for a family gathering. I don't measure when I'm making trifles, I just add as much as I think it needs of whatever I'm adding, so the ingredients are approximates.

Strawberry and Blueberry Trifle

Serves 10-12

Ingredients

1 large box instant vanilla pudding, prepared
2 (8 oz) containers whipped topping
1 1/2 pounds strawberries, sliced
1 pint blueberries
1 frozen pound cake, cut into 1" cubes
(I almost use the whole family size)

Preparation
Get everything ready to layer your trifle. I like to slice some of the strawberries in big 'triangles' for the decorative sides of the trifle and I cut the rest up to throw in the middle.

First, spread some whipped topping on the bottom of the trifle dish.

Add 1/4 of the pound cake.

Place the strawberry 'triangles' around the sides.

Add 1/4 of the strawberries.

Add 1/4 of the blueberries.

Add half of the pudding, covering the fruit and pound cake.

Put another trim of strawberry 'triangles' around dish. Add 1/4 of the pound cake, 1/4 of the strawberries, and 1/4 of the blueberries.

Cover the fruit and pound cake with whipped topping.

Add last layer of strawberry 'triangles'. Add 1/4 of the pound cake, 1/4 of the strawberries, and 1/4 of the blueberries.

Cover fruit and pound cake with remaining pudding.

Add the rest of the fruit and pound cake, leaving out strawberry 'triangles' and a few blueberries for decoration. Press it into the pudding gently.

Cover fruit and pound cake with whipped topping.

Decorate the top with strawberry 'triangles' and blueberries.

Refrigerate trifle.

Notes
-Use any fruit combination you like.
-I make this with chocolate pudding and Heath bar too.

Creamy Cilantro-Avocado Dressing

This cilantro-avocado dressing is so delicious. I put it on everything. The original recipe is from eatingwell.com, so it has to be good for me, right? When I make this dressing, I make enough to last a week in the fridge and I freeze some for the next week. This stuff is addicting!

Creamy Cilantro-Avocado Dressing

Ingredients

2 ripe avocados

3 cups packed fresh cilantro

2 cups nonfat plain or Greek yogurt

6 scallions, chopped

4 clove garlic, quartered

4 Tbsp lime juice

2 tsp Splenda or 1 packet

Salt to taste, I use about 2 tsp

Preparation

Place avocado, cilantro, yogurt, scallions, garlic, lime juice, Splenda, and salt in a food processor. Pulse until smooth.

Notes

-Recipe adapted from eatingwell.com

-If you don't want to make a lot of this at one time, here is the recipe scaled down a bit.

Ingredients

1/2 ripe avocado

3/4 cup packed fresh cilantro

1/2 cup nonfat plain or Greek yogurt

2 scallions, chopped

1 clove garlic, quartered

1 Tbsp lime juice

1/2 tsp Splenda

1/2 tsp salt

Chocolate Chip Banana Bread

It's National Banana Bread Day. I'll take any excuse to bake. This is an adaption of two old recipes from our family cookbook. I think I'll add some chocolate chips today, the kids always love that.

  

Chocolate Chip Banana Bread 

Makes 1 loaf

Ingredients

1 1/4 cups all-purpose flour

1/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1/3 cup butter flavored shortening

3 Tbsp buttermilk, room temp, shaken

2 eggs, room temp

1 cup sugar

1 cup mashed bananas 

4 oz semi-sweet chocolate chips, frozen

Preparation

Preheat the oven to 350*. In a medium bowl, sift together flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat shortening, buttermilk, eggs, and sugar using a hand mixer. Stir in bananas.

Add dry ingredients to wet mixture, beat until smooth. Stir in chocolate chips.

Pour into a 10 x 5 greased and floured pan. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, place loaf on a cooling rack and wait 5 minutes before turning out.

 

Slather on a little bit of butter and serve warm.

Notes

-You can use a 9 x 5 loaf pan.

-I freeze any banana that gets too brown, they work perfect for baking. Thaw before using.

Slow Cooker BBQ Ribs

Who doesn't love a good rack of ribs? In the past, I've always made them in the oven. Lately, I've been using my slow cooker and I've loved the convenience of it. So, after reading up on how long to cook these babies, I've put my families favorite spices together and this is what I've come up with.

Slow Cooker BBQ Ribs

Serves 4-6

Ingredients

4-4 1/2 pounds of pork spare ribs

3 Tbsp brown sugar

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp pepper

2 cups BBQ sauce

Preparation

Rinse off and pat dry ribs.

 

In a small bowl, mix together brown sugar, paprika, onion powder, garlic powder, salt, and pepper. 

 

Rub this mixture all over both sides of your ribs. 

Lightly spray the inside of the slow cooker with non-stick cooking spray. Arrange ribs in the slow cooker by standing them up against the wall of the slow cooker, thicker side down and meaty side against the pot. 

Pour barbecue sauce over the ribs, rub it in. Cover and cook for 6-8 hours on low. I did exactly 8 hours and they were 'fall off the bone' perfect.

Once the slow cooker has finished cooking the ribs, turn on your broiler making sure the rack is 10 inches below heat. Using 2 sets of tongs, very carefully remove the ribs to a cooling rack placed on a rimmed baking sheet lined with foil, bone side up. Set to the side.

Skim any fat that has risen to the top of the slow cooker and strain all of the remaining juices through a mesh strainer into a small saucepan.

Bring to boil and allow it to simmer and reduce by about a third, approximately 15 minutes.

Once the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 6 minutes, basting 1-2 times during this time.

 

Serve any remaining sauce on the side with the ribs.

This is all that was left.

Family Reviews
Everyone loved them! My husband told me they were awesome and the kids ate every last bite.

Notes

-Recipe adapted from Mmm...is for Mommy.
-I keep the oven door slightly open during the broiling, the ribs will smoke.

-Spray the cooling rack with non-stick spray for easier clean-up.

-Serve with mashed potatoes, coleslaw, baked beans, green beans and/or a salad.

Best Mashed Potatoes Ever

We love mashed potatoes in this house. Anytime mashed potatoes are going to be a part of the meal, these are the ones requested, not just by my family, but friends as well. This recipe is simple, but oh so good. I cut the recipe in half for my family of 6. But when I make them for a larger group, I double it and it feeds about 10-12.

Best Mashed Potatoes Ever

Serves 4-6

Ingredients

2 1/2 pounds potatoes, I used russet today

4 oz cream cheese, room temp

1/2 stick butter, plus 2 Tbsp, room temp

1/4 cup milk, plus more if needed

1/2 tsp onion powder

1/4 tsp Lawry's Seasoned Salt

Salt

Pepper

Preparation

Once you've cleaned off your potatoes, if desired, peel your potatoes. Cut into even chunks and place into a large pot with cold water covering the potatoes. Boil on high until a knife easily slides in and out of potato, 20-25 minutes.

Preheat oven to 325*. Drain potatoes.

 

Place back in pot or in a deep serving dish. Add the rest of the ingredients. Beat with hand mixer until combined and potatoes are light and fluffy. If dry, add more milk, a splash at a time.

 

 

 

Dot the top of the potatoes with 2 Tbsp butter. Place in oven and cook for 30 minutes. Remove from oven and stir. Serve and enjoy!

Notes

-Any potato works with this recipe.
-Today, I prepared these ahead of time. Once they are ready for the oven, wait for potatoes to cool down completely, cover and place in the fridge. When ready, stir the potatoes and then follow cooking instructions above, adding 5-10 minutes if needed.