Sunday, January 24, 2010

Red Velvet Trifle

Recipe and picture from Let's Entertain

1 (18.25-oz.) package Red Velvet Cake Mix
2 (8-oz.) packages cream cheese, softened
2 cups low-fat vanilla yogurt
1 cup powdered sugar
1 teaspoon lemon zest
1 pt. fresh raspberries
Garnish: fresh mint sprigs

Preheat oven to 350°. Prepare cake batter as directed.
Pour batter into a greased and floured 13- x 9-inch pan.
Bake at 350° for 28 to 30 minutes or until a wooden pick
inserted in center comes out clean. Meanwhile, beat cream
cheese at medium speed with a electric mixer 1 minute or
until creamy. Add yogurt, powdered sugar, and lemon zest.
Beat 1 to 2 minutes or until smooth, stopping to scrape
down sides of bowl as needed. Cover and chill.
Remove cake from oven. Cool in pan on a wire rack 10 minutes.
Remove from pan to wire rack, and cool completely (about 1 hour).
Invert cake onto a cutting board. Cut rounded top off of cake.
Trim and discard edges of cake. Cut cake into 32 pieces.
Arrange about one-third of cake pieces in a 3-qt. trifle dish.
Carefully spread one-third of chilled cream cheese mixture
over cake. Repeat layers 2 times, smoothing top layer of
cream cheese mixture over cake pieces. Top with raspberries.
Cover and chill 1 hour before serving. Garnish, if desired.

Sunday, January 17, 2010

S'more Snack Cake

I found this recipe in the book, "Kids' Cake Mix Fun and More" that I own. Its a GREAT book with lots of ideas for cake mix recipes. I made this cake(pictured above) for my daughter's teddy bear pj birthday party and it was a hit!

1 package(18 1/4 oz) yellow cake mix with pudding in the mix, plus ingredients to prepare mix
1 c chocolate chunks, divided
1 1/2 c mini marshmallows
1 cup bear-shaped graham crackers(teddy grahams, whichever flavor you prefer, we love chocolate:)

Preheat oven to 350*F. Grease 13X9 baking pan. Prepare cake mix according to package directions. Spread batter in prepared pan. Sprinkle with 1/2 cup chocolate chunks. Bake 30 minutes. Remove cake from oven; sprinkle with remaining 1/2 cup chocolate chunks and marshmallows. Arrange bear-shaped graham crackers evenly over top of cake. Return cake to oven; bake 8 minutes or until marshmallows are golden brown. Cool completely before cutting.

Serve and enjoy!

Thursday, January 14, 2010

Oreo Truffles

1 18-oz package Oreo cookies, crushed
1 8-oz block cream cheese, softened
1 lb. white baking chocolate

In large mixing bowl, combine cookies and cream cheese.
Beat with mixer on low speed until well blended. Form
1 inch balls using mini scoop (if possible) or hands. Chill
in freezer for about 30 minutes, or until firm. Melt
chocolate in microwave using 30 second increments.
Do not over heat! Take out chilled balls and using a
toothpick, dip them in melted chocolate one by one.
Place on Wax paper to cool. You can also decorate
with sprinkles or drizzle with colored chocolate.

Wednesday, January 13, 2010

Chili in a Bag

1 can of favorite chili or homemade
Small 1 1/4 ounce bags of corn chips
sour cream

Let guests serve themselves by opening 1 bag of corn chips.
Add about 1/3 cup chili, some cheese, lettuce and sour cream.
Mix and enjoy!

Saturday, January 2, 2010

Delicious Ham and Potato Soup

This is the perfect soup for a cold winter day!

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Recipe from