A Red, White And Blue Recipe!

Celebrate Inaguration Day with this quick, cheap and festive dessert!

January 20th, 2009 - Inaguration Day in The USA is a great time to make this Red, White and Blue Trifle and celebrate with something sweet.

Ingredients
1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in
syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and
pie filling
2 cups thawed frozen whipped topping, divided

1 - Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.

2 -Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.

3 - To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a flat surface.

4 - To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.

Yield: 16 servings

A New Recipe Of The Week

In my family, its been a tradition to have Pork on New Years day. Its supposed to be a guarantee of good fortune and prosperity for the year to come.

So, here's a great recipe to use for those that wish to not only ring in 2009 on a properous note and also have an amazing meal to start the year off right!

Asian Pork and Noodle Skillet

Tight on time? This quick skillet dish is a great “go-to” recipe that your family will request again and again!

2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water

1 - Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into ¼-inch strips using Chef’s Knife. Slice green onions; set aside tops for garnish.

2 - Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter Bowl; mix well with Classic Scraper.

3 - Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.

4 - Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through.

Garnish with reserved green onion tops.

Yield: 6 servings
Nutrients per serving: Calories 530, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 100 mg, Carbohydrate 38 g, Protein 38 g, Sodium 1280 mg, Fiber 2 g
Cook’s Tip: If desired, 2 pounds boneless, skinless chicken breasts, cut into thin strips, can be substituted for
the pork tenderloin.
©The Pampered Chef, Ltd., 2007

Recipe Of The Week

I'm going to make it a point to post a new recipe each week.


This one, the first one, is one I'm looking forward to making for my December Holiday Open House! I'll let you know how it goes and any tips I discover -

Candy Cane Brownie Lollipops

These irresistible treats make adorable
hostess gifts or take-home goodies.


Ingredients
1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz chocolate-flavored almond bark
Additional decorations such as red jimmies (optional)


1. Line Medium Sheet Pan with a 13-in. piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.

2. Meanwhile, cut straight ends of candy canes off to form 4½-in. sticks using Utility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.

3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around each stick.

4. Place almond bark into Small Batter Bowl; microwave according to package directions until smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or jimmies and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Yield: 24 servings
Nutrients per serving (1 lollipop, excluding optional ingredient): Calories 260, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 40 g, Protein 2 g, Sodium 75 mg, Fiber 1 g

Cook’s Tips: Although the edges of the brownies are crusty, they don’t need to be discarded. Simply scoop the edges along with the center, and they’ll soften as they stand.
If desired, lollipop sticks or stick candies can be substituted for the candy canes.
Wrap lollipops in cellophane, tie with ribbon and use as table décor, place cards or take-home goodies for a special holiday touch.

From The Pampered Chef® Festive Holiday Desserts Recipe Collection.
©The Pampered Chef, Ltd., 2008
Homemade for the Holidays