Lemon Berry S'cream' Trifle!

I found this screamin' yummy dessert from melskitchencafe.com. That girl has the kind of taste buds you can trust! This is a perfect Mother's Day dessert, and can be really easy if you just buy all the makings, or a little more time consuming if you make it all from scratch. I decided to do a little of both. I bought the pound cake and made the lemon curd, which, I think was worth it. If you want a mother, a sister, a friend, or yourself to feel special, make this. I'm already feelin' the love! HAPPY MOTHER'S DAY!

Lemon Berry Cream Trifle
Berry Sauce (make this the night before, and you'll kiss yourself!)

1 cup blueberries
1 1/2 cup raspberries
1 1/2 cup strawberries--cut into pieces
(if you're using frozen berries, they need to be thawed and drained)
1 lemon--juiced
1/4 cup sugar
2 teaspoons cornstarch

In a sauce pan, whisk together the sugar and cornstarch. Turn heat to med-high and add berries and lemon juice. cook and stir until sauce thickens and berries begin to break down. Let cool and store in fridge until ready to use.

Lemon Cream:

3 cups whipping cream
1/3 cup powdered sugar
1/2 tsp vanilla
1 recipe lemon curd (recipe below) or an 11 oz. jar lemon curd

In mixer, whip the cream, powdered sugar, and vanilla until soft peaks form. In a separate bowl, add the lemon curd and whisk in 1/4 cup whipped cream to loosen it up a bit. Gently fold in the rest of the whipped cream. Cover and refrigerate until ready to use.

Pound Cake:
2 boxes of Entemann's Butter Loaf Cake (I only used 1 1/2 loafs)
Or you can make you favorite pound cake recipe. Cut into 1/2 in. pieces.

To assemble:
Spoon a layer of cream into trifle bowl (about 1 1/2 cups). Add a layer of pound cake, breaking the pieces to fit if necessary. Drizzle a little less then 1/3 of the berry sauce over cake. It doesn't need to cover the full surface of the cake. Spread another layer of cream over the top smoothing to the sides. Repeat process 2 or 3 more times, ending with a layer of lemon cream. Cover and refridgerate until ready to serve. It's best if assembled a few hours before serving.

Lemon Curd (make the night before, and you'll kiss yourself again!)
Adapted from Martha Stewart

4 large egg yolks
1 large whole egg
1 cup sugar
1/2 cup freshly squeezed lemon juice--strained
8 Tbs (1 stick) butter, cut into pieces
1 Tb grated lemon zest

In a fine mesh strainer, strain egg yolks into a heavy medium saucepan. Use a rubber spatula to help the yolks go through easily. Add whole egg and so the same. Add sugar to pan and lemon juice, whisking to combine.

Cook over med to low heat. stirring constantly with a wooden spoon. This takes a little time/patience, about 14 minutes. Mixture is ready when it thickens and coats the spoon. Transfer into a small bowl and stir in butter, one piece at a time. Stir in lemon zest. Cover with plastic wrap to prevent skin forming and refrigerate in a air tight bowl for up to 3 days.

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Homemade Ranch Dressing

I've been a ranch dressing fan since my college days! BYU has the best Ranch dressing I've ever tasted! I'm pretty sure I can blame my freshman 20 on it! I wonder if it's still the same 20 years later? I have strong feelings against bottled ranch, I've never tasted one and asked for it's number. The only ranch I've ever given my full support, is Hidden Valley packets. Then comes along Michelle with her mom's homemade version that she swears by (she only swears about food). She was right, so yummy and so easy! Over the years I've made a few changes to it. But trust me, nothing is better with your veggies than homemade ranch!

Homemade Ranch Dressing

1 cup buttermilk
1 cup mayonnaise*
1/2 tsp garlic salt--I use 1 scant tsp
1/2 tsp onion salt
1/2 tsp Accent
1/4 tsp salt
1/8 tsp pepper--I use 1/4 tsp white pepper
1/4 cup sour cream--optional
1 tsp flaked parsley--optional

In a bowl whisk all ingredients together until smooth. Store in fridge until your ready to make your veggies sing. :)
*When I'm trying to be really healthy, I use Vegenaise. It can be found in the health food section in the refrigerator. It's a heart healthy alternative to mayo.

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Best Pot Stickers Ever!

Ginger, garlic, soy sauce, sesame oil...the smell is still lingering in my kitchen this morning. We're talking major salivating going on here. I'm longingly wishing for at least one leftover pot sticker. But sadly, they were inhaled in a couple minutes flat last night for dinner! I've been wanting to make pot stickers like the brand Ling Ling for some time now. So I went to Costco yesterday and read the ingredients on their package. I came home more determined then ever to copy the recipe. You can imagine my joy when Bryn proclaimed, "Mom these are way better then the ones from Costco!" Wahoo! Mission accomplished! These will be a regular on the menu from now on, along with my copycat recipe for Panda Express Orange Chicken. I'll be sharing that one very soon.

First combine:

2 1/2 cups finely chopped Napa cabbage (chop first, then measure)

1/2 Tb salt
In a bowl sprinkle salt over cabbage, stir; let sit for 15-20 minutes. Place the cabbage in a strainer and squeeze the living day lights out of it! The drier the cabbage the better.

Second:
In a medium bowl add:

1 lb ground chicken
2 finely chopped *green onions (tops and bottoms)
1/2 tsp salt
3/4 scant tsp garlic salt (Lawry's)
2 tsp sesame oil
1/2 Tb finely chopped fresh ginger
*green onions sometimes come way thick or really thin. If yours are thick use 2. If they're thin use 2 1/2.

Add cabbage and mix well. If you have time, make this early in the day and refrigerate mixture until your ready to fill wrappers.

Third:

1 package wonton wrappers (2in circle)
*I could only find the eggroll size. I cut them at an angle to make 2 triangles. We actually liked them a little bigger. Add 1 Tb filling in this size wrapper.

Have a small bowl of water on the counter ready to dip fingers in. Spread wrappers over counter. Fill 2 tsp filling in the center of wrapper. Wet one side of wrapper and fold in half and pinch edges.

Fourth:

Heat 2 Tb oil in a non-stick skillet. Heat oil until it smokes; place pot stickers in skillet. Add water one-third way up pot stickers. Cover and reduce heat to medium. Cook until liquid is gone, about 7 min. Flip and cook both sides until crispy.

Dipping sauce:

1/2 cup soy sauce

1/2 tsp sesame oil

1 small garlic clove, minced

1 Tb green onions, chopped

1 Tb water

1 tsp minced fresh ginger

1/3 cup packed brown sugar

1 Tb rice vinegar

In small mixing bowl whisk all ingredients together. Refrigerate until ready to use.

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CookieBar Sundae

This sundae, is a Sunday favorite around here! It satisfies that end of the week urge for a well deserved splurge! I have a few yummy recipes for hot fudge sauce, but Mrs. Richardson's is my favorite store bought sauce when I'm feeling lazy. It's a little thick, so I add some evaporated milk to thin it out. I hope you enjoy this as much as we do!

Beat together:

1 cube butter-softened

1 1/2 cups brown sugar (I use 1 cup light and 1/2 cup dark)

Add:

1 Tb vanilla
2 eggs

Beat until mixture has lightened, let sit 5 min.

Add:

1 1/2 cups flour
1 1/2 tsp baking powder
3/4 scant tsp salt

Mix until combined.

Add 3/4 bag of chocolate chips--let sit 5 min.

Spread into a lightly greased 9x13 pan. Bake at 325 degrees for about 25 minutes.

Sauce:

Add 1/4 cup evaporated milk to 1 jar of Mrs. Richardson's fudge sauce. Heat on stove until combined. Add leftovers back to jar and keep refrigerated.

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Tasty Turkey Tacos

We are huge Taco fans! They're a regular meal around here. I don't use red meat very often and I love the fact that no one even notices. I use my own spices instead of the package seasoning and I'm telling you, it's way better! I also don't deep fry the tortillas, way to stinky and fattening. I cook them an electric grill, they don't get as crispy, but they're still rather tasty! This is a fast and healthy meal that always satisfies the Mexican food craving I have almost everyday!

Healthy Turkey Tacos

1 package (about 1 pound) ground turkey-7% fat
1 tsp. Seasoned Salt (Lawry's)
1 tsp. cumin
1/2 tsp garlic powder (or 1 large garlic clove, minced)
1/2 tsp Garlic salt (I love Lawry's)
1 tsp chili powder
2 tsp oregano
1/4 heaping cup dried onions (or 1/2 cup chopped onions)
1/8 tsp red pepper flakes-optional
*corn tortillas
* Pam Spray

In a large skillet on med heat, add turkey and all seasonings. Mix together until meat is fully cooked.

Taco shells:

Heat electric grill. Generously spray both sides of tortillas with cooking spray. Place on grill and cook, turning over to cook both sides. They are done when you see a few brown spots. Don't over cook or they get a little tough!

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HOMEMADE POP TARTS!

I don't think my mom has ever bought a box of Pop Tarts in her life. The only time I was able to get my hands on one of these babies, was at my friends Stacy's house. I thought her mom was the bomb! Her pantry was a young (sugar deprived) girls fantasy! We're talking endless amounts of Oreos, Cookie Crisp cereal, and Doritos! I swore I was going to grow up and buy anything my kids wanted, just like Cathy! Well, little did I know I would turn out to be just like my mom, sort of. My kids get their favorite "sugar cereal" wrapped up on their birthday, and Oreos are bought just a few times a year. So, to make sure my kids don't feel as deprived as I felt, I made these the other night for Home Evening and got rave reviews! I think a better name for them would be "Hand Pies" but I don't think that sounds as exciting!

Homemade Pop Tarts

*Pie crust--homemade (use your favorite pie crust recipe or store bought)

*Favorite jam--I used blueberry

*Glaze

*Sprinkles

Homemade Pastry

Preheat oven to 450 degrees

3 cups flour

1 tsp salt

1 Tb sugar

1/2 cup cold shortening

1/2 cup cold butter--cut into pieces

1 medium egg

3 or more Tb ice cold water

In a large bowl combine flour, salt and sugar. Add butter and shortening and blend with a pastry cutter until mixture is coarse and crumbly. Add egg, stirring with a fork, then add water 1 tablespoon at a time of water, until dough holds together. Form into ball. Roll out onto floured counter, to about 1/8 in. thick rectangle. Cut into small rectangles.

On half of the small cut out rectangles, spread a thin layer of jam keeping away from edges. The amount really depends on the size you cut out of the pastry dough. Top with another rectangle and crimp edges with a fork. Place on parchment lined cookie sheet and bake for 7 to 9 minutes.

Let cool on rack.

Glaze

1 cup powdered sugar

1 Tb corn syrup

2 Tb water

a drop of food coloring

Whisk in small bowl until thick but spreadable--add more p. sugar or water to get the right consistency. Spread onto cooled pastries. Top with sprinkles.

How to Poach Chicken

Perfectly...poached...chicken...FINALLY!

Thank you Everyday Food for teaching me something I wish I knew 20 years ago!

1. Lay chicken breast on counter, cover with saran wrap and pound out each breast with a mallet until even.

2. Place chicken in a large straight sided skillet. Add water until chicken is just covered. Sprinkle generously with salt. Bring to a boil, cover, and reduce heat to a low simmer--cook for 5 minutes.

3. Remove skillet from heat and let stand, covered, until cooked. About 12 to 15 minutes (depending how thick your chicken is).

4. Remove from pan and cool completely.

Your enchiladas, chicken salads, and family will thank you!

Another great use for poached chicken is Chicken Bundles. There are quite a few variations of this recipe, but this one from Eliza is my favorite! I just need to find it!