Strawberry Trifle

Strawberry Trifle

I’ve had this recipe forever & have no idea how I came across it. I wish I could remember, so I could thank them – – – ‘cause it’s decadent & delicious! Oh, and here’s a secret…it’s easy!

Strawberry Trifle

Yield: 12 Servings

Strawberry Trifle

Ingredients

  • 1 (14 oz) sweetened condensed milk (I used low fat)
  • 1 1/2 cups water
  • 1 (4 serving) instant vanilla pudding mix
  • 2 cups heavy cream, whipped until stiff peaks form
  • 4 cups rough chopped fresh strawberries
  • 1 cup strawberry preserves
  • 1 store bought angel food cake, cut into small chunks
  • 1 cup sliced almonds

Instructions

  1. Mix condensed milk and water. Whisk in pudding mix. Cover and refrigerate for at least 10 minutes.
  2. Prepare whipped cream and refrigerate.
  3. Mix chopped strawberries and preserves and set aside.
  4. Fold pudding into whipped cream.
  5. In a trifle bowl, put 2 cups of pudding mixture in the bottom. Add half of the cake cubes, followed by half of strawberries, and then half of the pudding mixture. Repeat to complete the trifle.
  6. Cover too with sliced almonds & strawberry garnish.
  7. Refrigerate overnight or for at least 3 hours.
http://michellesipsandsavors.com/strawberry-trifle/

Old Fashioned Banana Pudding

Old Fashioned Banana Pudding

Years ago, I went to a pot luck and one of the neighbors brought this divine concoction. I wanted to dive in that darn bowl after my first bite. You will want to do the same thing – it is so luscious and creamy. Do not make this for 2 people. YOU WILL EAT THE WHOLE THING. You have been warned.

Old Fashioned Banana Pudding

Yield: 12 Servings

Old Fashioned Banana Pudding

Ingredients

  • 2 cups heavy cream
  • 1 (14oz) can sweetened condensed milk (I used low fat)
  • 1 1/2 cups water
  • 1 (3.5 oz) package instant vanilla pudding
  • 1 box vanilla wafers (I used reduced fat)
  • 3 – 4 bananas, sliced
  • Chess men cookies (I use Pepperidge Farm)

Instructions

  1. In a large bowl whip the heavy cream until stiff peaks form. Refrigerate and go on to next step.
  2. Whisk the sweetened condensed milk, water and pudding mix, until well blended. Cover and chill in the refrigerator for at least 10 minutes.
  3. When pudding is set, fold it into the whipped cream.
  4. You can now assemble your pudding, banana and wafers. I like to use a glass trifle bowl. But, if I’m taking this to a pot luck, I use a foil pan. A 13 x 9 glass dish is also a great choice.
  5. Place 1 cup pudding on the bottom. Then layer wafers, bananas, and pudding. Repeat until all ingredients are used. Top with chess men cookies or crumbled vanilla wafers.
  6. Chill for at least one hour before serving.
http://michellesipsandsavors.com/old-fashioned-banana-pudding/

Lemon Blueberry Parfait

Lemon Blueberry Parfait

DESSERTS

I have been making this easy, yet showy dessert for years. And, every time I make it I have to pinch myself when I think about how effortless it is to prepare. Seriously, one of my fav desserts for a dinner party. You can make it a day ahead, which is really the most awesome part! I use store bought lemon curd. And, before you say anything, just know they sell a ton of quality options! I’m all about the convenience, especially when someone has already done the hard work for you! Enjoy!

Lemon Blueberry Parfait

Yield: 6-8 Servings

Lemon Blueberry Parfait

Ingredients

  • 2 cups blueberries
  • 3 TBS sugar
  • 2 TBS filtered water
  • 2 cups heavy cream
  • 1 jar lemon curd (I used Mackays)

Instructions

  1. Place the blueberries, sugar and water in a small sauce pan. Combine well. Cook on medium low until a few blueberries start to pop, stirring occasionally. Once done, remove from heat. Transfer to a bowl and cool.
  2. Whip the heavy cream, until stiff peaks form. Fold in the lemon curd. Set aside.
  3. Place a small amount of the blueberry mixture in the bottom of each of your ramekin or glass stems. Follow this with a heaping spoonful of the lemon curd whipped cream. Top with a bit of blueberry mixture - enough that is drizzles on all sides.
  4. Refrigerate up to a day in advance.
http://michellesipsandsavors.com/lemon-blueberry-parfait/

Pots de Créme L’Orange

Pots de Créme L’Orange

DESSERTS

This take on Chocolate Pots de Créme is very decadent. The addition of orange liqueur makes this dessert extra special. Check out the recipe here: Chocolate Pots de Crème

And don’t be intimidated – this luscious dessert is made in a blender! Have a great Saturday – and hurry and make these for your Oscar Night Party!

Chocolate Pots de Crème

Chocolate Pots de Crème

DESSERTS

Need a dessert idea for Valentines Day. Want to impress, but not be stressed? These jars of fluffy, creamy decadence are what you need for your Valentine’s dinner menu. This make ahead dessert always has my guests scratching their heads & asking if this girlie (me) could really be that talented. I mean, even the title sounds fancy. And, the whole darn thing is made in a blender. Make it y’all!

Chocolate Pots de Crème

Yield: 8 Servings

Chocolate Pots de Crème

Ingredients

  • 1 (12 oz) package of semi sweet chocolate chips
  • 4 eggs
  • 1 cup strong black coffee
  • Dash salt
  • Optional: 1 TBS Orange Liqueur
  • Garnish: Whipped Cream, Chocolate Shavings, Chopped Pistachios, Dried Rose Petals, Candied Orange, and Salt Flakes are all great options

Instructions

  1. Placed brewed cup of coffee in a small sauce pan and bring to low boil.
  2. In a blender, combine the chocolate chips and eggs. Blend until all the chips are tiny specks.
  3. While the blender is on low, slowly pour the boiling coffee into the chocolate and egg mixture. The boiling coffee cooks the eggs and thickens the mixture.
  4. Pour the mixture into ramekins or your dish of choice.
  5. Refrigerate overnight or for at least 2 hours.
  6. Serve with desired toppings.

Notes

Recipe inspiration is from the Pioneer Woman

http://michellesipsandsavors.com/chocolate-pots-de-creme/

Organic Pumpkin Flan (or not)

Organic Pumpkin Flan (or not)

DESSERTS

I’m not gonna lie. I’m not strictly organic & I really love butter, so it’s not one of those “healthy” recipes out there. Doesn’t mean I can’t dabble… So, today I present ORGANIC PUMPKIN FLAN. Just could not pass up a can of organic pumpkin purée I saw when was shopping at Whole Foods. I immediately thought of this recipe & grabbed the organic whipping cream, too. This flan is so easy & so GOOOOD! Maybe for Thanksgiving???

Oh, and obviously, this can made with organic ingredients or not. Enjoy!

Organic Pumpkin Flan (or not)

Yield: 12 Servings

Organic Pumpkin Flan (or not)

Ingredients

  • Caramel Sugar
  • 1 cup sugar
  • 1/4 cup water
  • Custard
  • 12 large egg yolks
  • 2/3 cup sugar
  • 1 16-ounce can solid pack pumpkin
  • 4 cups whipping cream
  • 2 tsp vanilla extract
  • Freshly grated nutmeg for garnish

Instructions

  1. Lightly grease 12 ramekins, position rack in lowest third of oven, and preheat oven to 350
  2. Cook the 1 cup sugar & water in heavy sauce pan over low heat, stirring until sugar is dissolved. Once dissolved stop stirring & continue cooking on medium high heat until caramel in color, about 8 minutes. Immediately divide caramel mixture into the prepared ramekins.
  3. Place ramekins in a baking pan with at least 3 inch sides
  4. Mix remaining ingredients, except nutmeg, until smooth and divide into prepared ramekins.
  5. Add enough very hot water to the baking pan to come half way up sides of ramekins. Place in oven.
  6. Bake at 350 for 10 minutes. Reduce heat to 325 and continue baking until tester comes out clean, about 25 minutes. Custard centers will not be completely set. Remove from oven and water, and cool completely. (Can be prepared a day ahead and chilled.)
  7. Run knife around edge of each flan and invert onto plate OR eat straight out of the ramekin. Garnish with nutmeg.

Notes

Adapted from a recipe I originally clipped from a 1988 Bon Appetit magazine

http://michellesipsandsavors.com/organic-pumpkin-flan-or-not/

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