Pumpkin CreamTrifle

Recipe From: The Sisters Cafe
My contribution to Thanksgiving Dinner.

First Layer:
1 pkg spice cake mix
1 pkg. (3.4 oz) instant vanilla pudding
1 cup canned pumpkin
½ cup vegetable oil (can do ¼ cup applesauce, and ¼ cup oil instead)
½ cup water
3 large eggs
1tsp ground cinnamon
½ tsp ground ginger

Preaheat oven to 350. Spray 9x13 baking pan with vegetable oil spray. Place all cake ingredients in large mixing bowl. Blend with electric mixer on low speed from 1 minute. Scrape down sides and then increase speed to medium and beat for 2 minutes more. Batter should look think and well blended. Pour into prepared pan and bake 32-39 minutes or until cake tests done. Cool completely. (cake can be frozen at this point. Thaw at room temperature before assembling trifle.) When ready to prepare trifle, cut or tear into approx. 1 inch cubes.

Second Layer (cream):
2 pkgs. (3.4 oz) cheesecake flavored instant pudding mix
2 cups cold milk
2 cups freshly whipped cream (half pint, unsweetened)

Combine pudding mixes with milk and blend with whisk until it starts to thicken. Fold in whipped cream, then quickly assemble trifle.

Third Layer (toppings):
½ cup chopped, toasted pecans or almonds
½ cup Skor toffee bits

To assemble trifle:
Place 1/3 of cake cubes into trifle bowl. Top with 1/3 of cream mixture and sprinkle with 1/3 of nuts and toffee bits. Repeat layers two more times, ending with nuts and toffee on top. Serve immediately or refrigerate, covered no longer that 24 hours.

Mozzarella Sticks

Recipe From: Parents Magazine

Ingredients:

1 egg
2 tsp water
1/2 cup panko bread crumbs
1 tsp Italian seasoning
Shake of pepper
4 pieces mozzarella string cheese
1 tbsp flour

In a small bowl, beat egg and water. Place panko, Italian seasoning, and pepper in a separate dish. Coat cheese sticks in flour, then dip in egg mixture and the breading. Cover and chill for at least 4 hours. Place on an ungreased baking sheet and bake, uncovered, at 450°F for 5 minutes, until warm, then run under the broiler quickly to brown. Cool before serving.

Basil Pesto

Recipe From: ??
I don't really know how to use this, but I have an enormous basil plant growing in the garden. I have it all in the freezer until I can find a recipe.

Ingredients:
3 garlic cloves
2 cups fresh basil leaves (stems removed)
3 tbsp pine nuts
salt & pepper
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese

In a food processor mince garlic. Next, add the basil leaves, pine nuts, and salt & pepper. Run processor and slowly drizzle in the olive oil until all ingredients are pureed. Scrape down the side and add the cheese and mix. Cover and refrigerate until ready to use. Keeps for 2-3 days...but also freezes well.

Thai Veggie-Noodle Coconut Curry

Recipe From: Our Best Bites

A Noodles & Co knockoff of Bangkok Curry. I added chicken.1 lb. linguine

12oz pkg frozen stir fry vegetables

1/2 cup green onions

1 medium red, orange, or yellow pepper (thinly sliced)

1 cup mushrooms (sliced)

1 tbsp fresh ginger (minced)

1 tbsp fresh garlic (minced)

1 tbsp curry paste

Juice of 1 lime (plus more limes for garnish)

2-3 tbsp olive oil

1 can of lite coconut milk

2 tbsp soy sauce

2-3 tbsp sweet chili sauce
black or white sesame seeds (for garnish)

Cook pasta according to the package directions. In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. While the pasta is cooking, microwave the frozen vegetables according to the package directions, but only cook them for 1/2 the time--you still want them to be quite crunchy. If you're using fresh veggies, blanch them in boiling water for 1-2 minutes or until they're tender-crisp.

In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the green onions, mushrooms, ginger, and garlic and cook until the mushrooms are tender and the garlic is fragrant. Be sure to continue stirring constantly to prevent the garlic from burning.

Add the sliced red peppers and the half-cooked (formerly frozen) vegetables. Stir fry for about 1 minute and then add the coconut milk mixture and cook until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes. Toss again and serve with a sprinkling of black sesame seeds and 2 lime wedges per person (squeeze the lime juice over the noodles before eating).

Chicken Cordon Bleu

Recipe From: Cooks.com

Melissa is on a huge detox diet and today was a free day. She requested this and chocolate cupcakes. This is a great recipe!Ingredients:

4 skinless, boneless chicken breast

4 slices Swiss cheese
4 slices ham
1/4 cup all-purpose flour
1 egg (beaten)
1 cup Italian seasoned bread crumbs
4 tablespoons butter

1/2 cup chicken broth
1 cup whipping cream

Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken.

Bake at 350°F for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.

Wingshak Brownies

Recipe From: Rocky Mountain Wingshak Restaurant

When we lived in Utah, Blake and his brothers ate ALL the time at a wing place. The owners became good friends and gave us their brownie recipe.

Sift Together:
1 tsp salt
2 cups flour
1 1/2 cups cocoa

Mix Together until light & fluffy:
8 eggs
1 lb unsalted butter (softened)
4 cups sugar

Add:
1 Tbsp + 2 tsp vanilla

Slowly add flour on low until combined. Scrape sides and mix on med/low until smooth.

Add:
2 cups chocolate chips

Line cookie sheet with parchment paper and spray with flour spray. Bake at 325 for 30-40 minutes.

Fruit Salsa

Recipe From: All Recipes

This recipe only called for fruit. I added a little purple onion and jalepeno. Serve with cinnamon-sugar pita chips and/or tortilla chips.Ingredients:

2 kiwis (peeled and diced)

2 apples (peeled, cored and diced)
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.