This has started out to be a very busy Monday. It started with me taking my little monkey to the pediatrician. He has had a terrible runny nose for a few days. I had a feeling he might have an ear infection because this happened to us back in the winter. Sure enough, he has a double ear infection. One ear was slight and the other had more. So, I'm so glad we are on a antibiotic to get him well. He has been kind of grouchy on and off.
We were able to get a few errands in and pick up a few groceries and then come home and collapse for a bit.
So, that in a brief synopsis has been our day so far.
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A recipe to share...
I recently tried a Pampered Chef recipe that I thought I'd share here. It is so easy to make. I thought with the 4th of July coming up, it would be a great one to share with y'all. Even though it calls for strawberries, I think if you added some blueberries to it, that would be really cute with the red, white, and blue. By the way, when I saw this recipe called for cheesecake jello, I scratched my head because I've never paid attention to that in the store. But, I was able to easily find it at Wal Mart. If any of you decide to make this or make any changes, I'd love to have you recipe review.
Strawberry Cream Trifle-----------------------Ingredients:1/2 cup sliced almonds, toasted1 pkg (10.75 oz) frozen pound cake, thawed1 qt. fresh strawberries1 container (16 oz) frozen sliced strawberries in syrup, thawed1 lemon3 containers (8 oz each) blended strawberry yogurt1 pkg (3.4 oz) cheesecake instant pudding and pie filling1 container (8 oz) frozen whipped topping, thawed, dividedPowdered sugar
Directions:1. Coarsely chop almonds using Food Chopper. Cut pound cake into 1-in. cubes using Color Coated Bread Knife; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.2. Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk lemon juice, yogurt and pudding mix until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.3. To assemble trifle, place one-third of the pound cake cubes into bottom of Trifle Bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.4. To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using Small Spreader. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using Flour/Sugar Shaker. Create strawberry fan with reserved strawberry; place into center of trifle.Yield: 12 servings
Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 44 g, Protein 5 g, Sodium 240 mg, Fiber 2 g
Cook's Tip: To toast almonds, place almonds into Small Micro-Cooker(R); microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely. Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired. To make a strawberry fan, open the Egg Slicer Plus(R) and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.Shopping List:1/2 cup sliced almonds1 pkg (10.75 oz) frozen pound cake, thawed1 qt. fresh strawberries 1 container (16 oz) frozen sliced strawberries in syrup1 lemon3 containers (8 oz each) blended strawberry yogurt1 pkg (3.4 oz) cheesecake instant pudding and pie filling1 container (8 oz) frozen whipped topping, thawedPowdered sugar
Cook's Tip: Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
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