Wednesday, April 25, 2012

Strawberry Lemonade Trifle

A few notes:
  • To shortcut the recipe use ready made poundcake instead of homemade.
  • To shortcut the recipe further, you can skip the homemade whipping cream and use all Cool Whip. I used a hybrid of both because I didn’t have enough heavy cream on hand. Alternately, you can use all homemade whipping cream by using 3 cups of heavy cream and 1 cup of sugar.
  • Click here for a step-by-step tutorial to making homemade lemon curd.
  • Trifles are best eaten the day they are made.
Strawberry Lemonade Trifle
Makes six 6oz. trifles
  • 1 10.75oz poundcake
  • 16 oz. strawberries
Lemonade Whipping Cream
  • 1 cup lemon curd
  • 2 cups cool whip
  • 1 cup heavy whipping cream
  • 1/3 cup sugar
  1. Slice poundcake into 1/4 inch slices and stamp out circles. Alternately, slice and dice poundcake. Set aside.
  2. Slice strawberries and set aside.
To make lemonade whipping cream
  1. Place Cool Whip and lemon curd in a bowl and fold to combine. Set aside.
  2. Place heavy whipping cream and sugar into chilled bowl and beat until medium peaks form.
  3. Fold whip cream mixture into Cool Whip mixture and fold to combine.
  1. Place poundcake in the bottom of the glass. Layer strawberries on top of poundcake. Then layer lemonade whipping cream on top of strawberry. Continue to layer until top of the glass rim is reached. Finish trifle with more lemonade whipping cream. Garnish with strawberry.

Wednesday, April 4, 2012

California Egg Casserole

California Egg Casserole

12 eggs
3-4 cups shredded Jack cheese (I used two cups)
2 cups shredded cheddar cheese
2 large ripe tomatoes, diced
2 large avocados, cubed
3/4 cup green onions, diced
8 oz cream cheese cut into small chunks
3/4 cup milk
Optional : Italian chicken sausage, cooked and cut into chunks. Another friend tired diced ham and said it was really yummy. Cooked chopped bacon would also be a nice addition.

Prepare 9×13 dish with nonstick spray. Preheat oven to 350 degrees. Mix eggs with milk, beat well.
Layer 2 cups Jack cheese and 1 cup cheddar in bottom of dish (I only did the two cups Jack cheese). Layer remaining ingredients: avocados, tomatoes, green onions, cream cheese. Cover with remaining cheese and cover all with egg/milk mixture. Bake for 45 minutes. Let cool for 10 minutes. Enjoy
Thanks Skip to my Lou..looks yummy!