Fruit Trifle

1/2 cup sweetened condensed milk
1 1/2 cups cold water
1 package (1oz) vanilla pudding mix
1 8 oz carton fat free whip topping
1 prepared angel food cake (9oz round)
4 cups fresh fruit of choice (strawberries, blueberries, peaches, or all)


In a bowl whisk the milk and water. Whisk in pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whip topping. Cut cake into 1/2 inch cubes.

Spoon a third of pudding mix into 4 quart trifle bowl. Top with 1/2 of the cake cubes and sliced strawberries or fruit of choice. Repeat layers and top remaining pudding mixture.

If desired...Garnish with fresh fruit on top and a sprig of mint.


This is one of my favorite desserts of the spring and summer. The fresh fruits are so good mixed with the cake and pudding and it tastes so light. It is also a very pretty dessert. Can be made overnight but is probably best served within 2 days of making.

Easy Chicken & Broccoli Alfredo

1/2 of a 16 oz. pkg. linguine
1 cup fresh of frozen broccoli flowerets
2 tbsp butter
1 lb. skinless chicken breast, cut into 1 1/2" pieces
1 can (10 3/4 oz.) Cream of Mushroom soup (regular or less sodium)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground pepper

1. Prepare linguine according to package directions in 3-qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli well in colander.

2. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.

3. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.

*note* If desired...substitute grilled chicken or shrimp.


This is just another one of those CambellsKitchen.com recipes....

Honey-Pecan Chicken Thighs

1/2 tsp. salt
1/2 tsp. ground red pepper
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
3/4 cups Dijon mustard/divided
2 garlic cloves, minced
1/2 tsp. curry powder
1 cup pecans/finely chopped
8 chicken thighs/skinned and boned

Combine salt, pepper, red pepper,and dried thyme. Sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup of the honey, 1/2 cup of the mustard and the garlic. Pour over chicken. Cover and chill 2 hours.

Remove chicken from marinade, discarding marinade. Dredge chicken in pecans, place on lightly greased rack in an aluminum foil lined broiler pan.

Bake at 375 for 40 minutes or until chicken is done.

Stir together remaining 1/4 cup of honey, remaining 1/4 cup of mustard and curry powder. Serve sauce with chicken.

This was the winning recipe from our local paper. I haven't tried it yet, but it sounded good. I think I would use chicken breast and cut back on the cooking time. Let me know how you do it.

Potato and Corn Salad

1 1/2 lbs. small red potatoes
2 cups cooked corn, cut from the cob
1/2 cup diced red onion
1/2 cup diced celery
1/3 cup vegetable oil
3 Tbs. cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chopped fresh thyme
1 Tbs. chopped parsley

1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil. Reduce heat to low. Simmer until just cooked, about 15 minutes; drain; cut into halves or quarters.

2. In a large bowl, combine corn, onion, celery, and cooked potatoes. In a jar with a tight-fitting lid, combine oil, vinegar, salt and pepper, and thyme. Shake well. Pour over salad and stir to coat well. Add parsley and stir again. Makes 8 servings.

Raspberry-Chocolate Cheesecake

Crust:

2 cups soft macaroon cookie crumbs
3 tablespoons unsalted butter, melted

Filling:

1 pkg. (8oz) cream cheese, softened
1 egg
1/3 sugar
1 1/2 tablespoons lemon juice
1/4 cup milk chocolate chips

Topping:

3 tablespoons seedless raspberry jam
1 tablespoon milk chocolate chips

1. Heat oven to 325 degrees

2. Crust: Combine cookie crumbs and butter. Press into the bottom and 1 inch up the sides of a 9-inch spring form pan. Bake at 325 degrees for 10 minutes. Cool on a wire rack. Increase oven temperature to 350 degrees.

3. Fillings: In a medium-size bowl, beat cream cheese, egg, sugar and lemon juice until smooth.

4. Sprinkle 1/4 cup of the chocolate chips over the bottom of the cooled crust and spread the cheese mixture evenly over the chips.

5. Toppings: Heat raspberry jam gently, until liquid enough to drizzle over the top. Sprinkle remaining 1 tablespoon of chips over the top. Bake at 350 degrees for 35 to 40 minutes or until filling is set.

6. Remove cheesecake to wire rack and cool completely.Refrigerate for 3 to 4 hours until completely chilled. To serve, remove from refrigerator, let stand 15 minutes, then remove side of pan.

Corn Chowder

3 slices of bacon, diced
1 small onion, diced
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 cup flour
1 pkg (32 oz) reduced-sodium chicken broth
2 cups cubed frozen hash-brown potatoes
3 cups fresh corn, cut from the cob
1/2 cup heavy cream

1. In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove from pan and set aside.

2. Discard all but 1 Tsp dripping and add onion, pepper, and nutmeg to saucepan. Cover and cook over low heat 10 minutes, or until onion is soft. Stir in flour and cook 3 minutes more. Whisk in broth, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in potatoes and corn and cook 5 minutes more. Stir in cream and cooked bacon. Makes 6 cups.

Angel Lush with Pineapple

1 pkg (4-serving size) Jell-o vanilla flavor instant pudding and pie filling
1 can (20 oz) Dole Pineapple in juice, undrained
1 cup thawed Cool Whip Whipped topping
1 prepared round Angel food cake (10 oz)
1 cup fresh mixed seasonal berries

Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.

Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 if the pudding mixture. Repeat layers 2 times.

Refrigerate at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Makes 10 servings

This is a famous JELL-O recipe....It's good and Weight Watchers uses this as one of their point desserts.