Strawberry Mousse Pound Cake Trifle

Ingredients:
~ 3 loaves pound cake (regular bread pan size, I buy @ Walmart)
~ 8 oz pkg gelatin
~ 1 1/2 cups boiling water
~ cold water & ice
~ 2 (12 oz) containers cool whip, separated
~ fresh strawberries (I use 2 large containers), halved

Directions:
~ Mix gelatin w/ boiling water until completely dissolved.  Measure 1 cup cold water and add enough ice to make 2 cups.  Add to gelatin and stir until ice is melted.  Mix in all of cool whip except a little you'll set aside for the very top.  Refrigerate just until thickens enough to mound (20+ minutes).  Cube pound cake and layer 1/2 on bottom of trifle dish.  Top with 1/2 cool whip mixture & a generous layer of strawberries.  Repeat layers, BUT before adding the last layer of strawberries, top with plain cool whip.  Finish off with your beautiful layer of strawberries and Wa Lah! 

* Tip:  When I make this, I make it the night before and it's fine in the fridge until I serve it the next day.  It's even great as leftovers for a couple of days :)

Peanut Butter Brownie Trifle

Ingredients
~ 2 boxes fudge brownie mix
~ 2 pkgs (13 oz each) mini peanut butter cups
~ 4 cups cold 2% milk
~ 2 pkgs instant vanilla pudding
~ 1 cup creamy peanut butter
~ 4 tsp vanilla extract
~ 3 cartons (8 oz each) cool whip

Directions

• Prepare brownie batter according to package directions.  Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
• Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
• Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

*Tip:  I usually make the the night before.  It's even good as leftovers for a few days :)
*Tip:  The original recipe called for 1 pkg peanutbutter chips added to brownie mix b4 baking.  You are welcome to add this, however, I really like the soft brownie texture as opposed to an all crunchy trifle.

Recipe From:  Cassie House

Lime Rickeys

Lime Rickeys and Summertime!  This is a recipe from my years of waiting tables @ Sizzler...just like they make it!!  Only not $3 a glass :)


Ingredients:
~ 7-up
~ Grape flavored syrup (the kind you use on snow cones...NOT waffles!!)
~ Limes
~ Ice

That's it!! You fill your glass w/ ice n' pop, drizzle w/ as much syrup as you'd like (I like a shot or 2) and then squeeze about a half a lime into the glass. Cut a quarter slice of lime down the middle and place on the side of the glass for a fancy serving. Fun party drink!

Chicken Crescent Roll Casserole

Ingredients:
~ 2 (8 oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
~ 1 (10 3/4 oz) can cream o' chicken soup, undiluted
~ 3/4 cups grated cheese
~ 1/2 cup whipping cream
 FILLING:
~ 4 oz cream cheese (room temp)
~ 4 T butter (room temp)
~ 1/2 to 1 tsp garlic powder (optional)
~ 1/3 c. diced onion (optional, can use green onions)
~ 2 cups cooked chicken or turkey, chopped
~ 1/2 to 3/4 c. grated cheddar cheese
~ 1/2 tsp seasoning salt
~ 1/2 tsp pepper
~ 2-4 Tbsp mayo or whipping cream
Topping:
~ 1 to 2 cups grated cheddar (for topping)

Directions:

Preheat oven to 350°F.  Butter casserole dish.  In a saucepan, mix cream, 3/4 cup cheese (or more :) and chicken soup.  Heat until cheese melts (don't boil).  

Filling:  In a bowl, mix cream cheese & butter until very smooth.  Add garlic powder, chopped chicken, onion and cheddar cheese.  Mix well.  Add 2 Tbsp cream or mayo; mix to combine.  Add a little more if too dry.  Season w/ seasoned salt & pepper. 

Unroll crescent rolls.  Place 1 heaping Tbsp mixture on top of each triangle and roll from thick end.  Drizzle a small amt of soup miuxture on bottom of dish.  Place crescent rolls seam-side down in dish.  Fill dish w/ stuffed crescent rolls and drizzle remaining sauce on toop. Sprinkle w/ 1 cup (or more :) grated cheese.  Bake for 30 min. 

Better than Sex Cake

Ingredients:
~ Devils Food Cake or German Choc Cake
~ 1 small can sweetened condensed milk
~ 1 jar caramel icecream topping
~ 1 4-6 oz butterscotch topping (optional)
~ 1 8 oz container whipped cream
~ 4-5 Heath or Skor bars, chopped

Directions:
Bake cake according to package directions.  Remove from oven and immediately poke holes all over the cake w/ a knife.  Drizzle sweetened condensed milk, caramel, and butterscotsh over the cake.  Allow to cool completely.  Top with whipped cream and crushed candy bars.  Drizzle caramel/butterscotch over the top and refrigerate until serving. 

Recipe from:  Wendy Mooney