Cake Failure Turned Work-of-Art Trifle

I am a little rusty on my cake decorating.  If you followed me when I started this blog you remember my cakes at the time were looking more like this:

This is my cake on Thursday.  The cake turned out ok but the icing...well...you see what happened.  I have been told this happened because of the low fat butter and cream cheese I used.  If anyone knows, please tell me.  Cream cheese icing is what I was going for...with strawberries added.

I was to take this cake to work for Good Friday.  Keep in mind this happened Thursday at lunch so I wasn't sure exactly what to do.  I had plans that night.  When speaking with "the other Shelly" in my office,  it dawned on me.  TRIFLE!  Hunter was with me that night so we had a trifle lesson.  I obviously didn't describe it well when I described it because Hunter told me it sounded like a parfait!  Come to think of it, it is like a giant parfait, without the ice cream.  According to Wikipedia:

Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in alternating layers.

I took my strawberry trifle recipe Mom makes using angel food cake and made it my own.  I must say, it turned out fabulous.  It had a strawberry shortcake theme.  SO I am calling it my

Strawberry Shortcake Trifle

Layer 1 - Stawberry Cake (I used the Paula Dean Recipe)

Layer 2 - Cool whip (Yes, I used light even though that is what got me in trouble to begin with.)

Layer 3 - Pudding - 2.5 cups milk, large box vanilla pudding, and 8 oz of sour cream (trust me on this)
Repeat

Garnish the top with strawberries.  Hunter jumped in and helped with the decorating.  He even got creative with the icing-which tasted fabulous.

Brody wanted nothing to do with the strawberries.  Here he is snubbing the strawberry...or maybe it was the camera. :)

Who knows, maybe next time I will make this dessert on purpose!

Pioneer Woman - Book Signing

Ree Drummond, you might know her as The Pioneer Woman, came to the mall steps away from my office.  I am so thankful to Sarah for motivating me to go (I'm a little stressed with finals to say the least).  We had a blast.    It was my first book signing, ever!  She is exactly what I pictured, down to earth and a normal person.  I must imagine it has to be weird for her.   I believe we started our blogs at the same time (she may be 6 months before me) and even broke out to second blogs about cooking about the same time.  Needless to say, she is QUITE successful!  I think it is wonderful.   Maybe one day...

Asparagus Poppyseed Casserole

or...

Chicken Poppyseed Casserole WITH Asparagus

Do you ever feel guilty when eating Chicken Poppyseed Casserole?  I do many times because when I am cooking for myself I am totally neglecting veggies.  I found a recipe about a year ago that incorporates asparagus.  Wallah...a meal in one.

I really think you can probably add asparagus to any poppyseed casserole.  Just cook it slightly before the casserole is put together.  I sautéed the asparagus in a skillet for this casserole because that is what the recipe called for.  I really like blanching asparagus in order to keep the crispiness so I may try that next time.  Also, this time I had to substitute cream of mushroom soup instead of cream of chicken because that is what I had in my pantry.  I definitely like cream of chicken better!  

This is what makes the casserole so yummy.  

 And this...I have tried to mash the crackers in the actual packaging but the Ritz sleeve always busts.  With a ziplock of this size I typically don't even get out my rolling pin!  I don't think it would be right to make the casserole without the Ritz.  Something would be missing!

I cheated.  I had 2 of these in my pantry and they were about to expire.  You can't get easier than this.  Microwave for 90 seconds!

This recipe calls for layering.   I tried to look for my other recipe but it calls for rice on the side, I believe.

350 degrees for 30 minutes in the oven and you get this:

Tonight I brought the casserole preassembled to Hunter's house for dinner.  This is a good and easy dish for preparing ahead of time!

And another shot...

To find the original recipe, go to Tammy's Recipes:  

Poppy Seed Chicken and Asparagus

Yield: 

8 servings

Ingredients: 

4 cups fresh asparagus (trim and cut into inch-long pieces)
1/2 onion, diced
1 tablespoon oil
1 1/2 cups rice, cooked according to package instructions (should be about 4 1/2 cups of cooked rice)
5 cups (loosely packed) cooked cubed chicken
3 cups homemade cream of chicken soup*
1 cup milk
1 cup sour cream
1 tablespoon poppy seeds
1 sleeve of Ritz crackers and 1/4 cup melted butter, optional

Instructions: 

1. Saute asparagus and onion in oil until crisp-tender.

2. Grease a 9x13-inch baking dish. Spread cooked rice in the bottom. Top with the cooked asparagus.

3. In a large bowl** combine chicken, cream of chicken soup, milk, sour cream, and poppy seeds. Pour evenly over the asparagus and rice.

4. Optional: Crush 1 sleeve of Ritz crackers and sprinkle over top of chicken. Drizzle with melted butter.***

5. Bake, uncovered, at 350 degrees for 30 minutes, until hot and bubbly.

Mushroom Patties - Comfort Food

I've been abandoning my blogs so I snapped a few pics the other night while cooking dinner.  Both Hunter and I love this recipe...Mom would make it when we were little and Dad was out of town (he is not a mushroom fan).   I suggest you serve it over mashed potatoes....

I wish I had spent more time perfecting the pictures but the recipe is still worth sharing.  It is great if you want heavy, comfort food...and if you like mushrooms!

Ingredients:

1 lb ground beef (I use 7% fat)

1 can cream of mushroom soup

1 can sliced mushrooms

1 can whole mushrooms

water

I usually mold 6 patties from the meat in a nonstick pan with a lid.  Stick your thumb in the center of each patty.  This is a tip I learned on beloved pinterest.  It keeps them from "poofing" and helps them cook evenly.  I cook the patties on medium heat under the lid until they are cooked evenly. I flip them once during cooking. Drain the grease.

Then you simply add a can of soup and a half cup of water with the mushrooms.

Simmer on low for another 30 or so minutes.  You can cook it more or less but I find at least 30 minutes works out perfectly.  Then serve on mashed potatoes (and add a green veggie) and you are set  ENJOY!

Crockpot Pork Tenderloin Recipe

This Thanksgiving I am thankful for SO many things.  One of which is having Julie an email away to frantically ask for a crock pot suggestion for a White Plume Thanksgiving lunch I helped organize.  I, too, recommend this recipe from Allrecipes.com.  It passed with flying colors.  There were no leftovers.

Crock Pot Pork Tenderloin using Onion Soup Mix

Ingredients:

1 pork tenderloin 

1 (1 ounce) envelope dry onion soup mix

1 cup water

3/4 cup red wine

3 tablespoons minced garlic

3 tablespoons soy sauce
*I added a shallot because I had one this past time.  Loved the flavor*

freshly ground black pepper to taste

Directions:

1. Place pork tenderloin in a slow cooker.
2.  Top with the contents of the soup packet.  I have used Lipton and for reference the package looks like this below.  Use only one packet.  Save the other for next time!

2. Pour water, wine, and soy sauce over the top, turning the pork to coat.  

3. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. 

4. Sprinkle with pepper,  and cover.

5.  For a 1 lb tenderloin cook on low for an hour and high for the final 3.  Add an hour for every additional lb.  I have used a 2.5 lb tenderloin and cooked on low for 2 hours and high for 3.  It fell apart with tenderness.

* As long as there is liquid in the crockpot, you can continue cooking or leave it on "keep warm."

The pork tenderloin in this one is a massive 2.5 pounder.  

Your house will smell amazing.  I have always loved the pre-made tenderloins but nothing compares to this!

Note:

I now make a gravy for the tenderloin and potatoes.  Add some butter to a pan and slowly whisk in some flour to thicken.  Scoup a some of the gravy and whisk until you achieve your desired thickness.

I leave you with a picture of my 'art project' for the office luncheon centerpiece.  It is a Thanksgiving tree.  Each employee wrote what they were thankful for. It came together quite easily/nicely.

HAPPY THANKSGIVING TO ALL!

*Updated pictures and details 11/4/2014*

Lemon Ice Box Pie/Sweet Home Viewing Party

Burlap tablecloths, mason jar glasses, candleholders, daisies, paper plates, sweet tea, lemon ice box, and cobbler!

I have been a busy bee fitting in summer events while the summer disappears before my eyes.  School finished last week.  My friend and coworker's brother (Tribble) is on the CMT "bachelorette-style TV" show Sweet Home Alabama.  Seems like an excuse for a party to me!  What better for a summertime party than a summertime theme....and summertime desserts?

I wanted to try lemon ice box pie.  I know, it goes against my "dessert should have chocolate in it" belief.  I ended up making two pies and a classic peach cobbler (leftovers are certainly headed to work). 

I tried my grandmother's (Maw's) recipe and Emeril's recipe.  They are two very different pies.  I thought I would like Emeril's but I liked Maw's recipe better.  It is a little more work but light and fluffy...how I think a lemon ice box should be.  My meringue on top didn't do as I hoped.  Water got in the egg whites.  I know, big mistake.  But I went with it.  Here are the recipes if you are interested!

Maw's Lemon Ice Box Pie:

I don't have a pie plate...so a quiche dish had to do!

Emeril's Recipe:

Ingredients:

• 1 (8-ounce) package cream cheese, at room temperature
• 1 (14-ounce) can condensed milk
• 1/2 cup fresh lemon juice
• 1 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 prepared graham cracker crust (I used Maw's recipe above)

Directions

Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.

I will leave you with a few fun party pictures.  United Way campaign starts in the morning and I have guests and a company meeting to prepare for!

Lanterns out front - Sarah enjoys. :)

Special guest...the Kirbster!

Yes, those are Ball jars.  Just like the show. :)

Amusement.

The crew...we don't get together enough!

Meatballs and Mixers

I finally used my mixer today.  I didn't really take many good pictures so I apologize.  I just wanted to document this occasion.  I realize you can do meatballs by hand but why when I have an excuse to use my mixer!?

I already had taken off the attachment. Oops

Yummy recipe from Julie.  Made them and froze them for dinners.

Again, slacking on photography!

In case you need a good meatball recipe:

In stead of frying Julie (and I) bake them in the oven 350 for 20 minutes.  It is perfect!