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Mandarin Orange and Pineapple Trifle

cookbook 150

Amy-
Mama use to make this cake for us when we were growing up and it was one of mine and Suzette’s favorites. Sister and I were talking about desserts one day and trying to come up with some different ideas for some of our family favorites. I thought about this recipe and asked Sis what she thought about turning it into a trifle. She loved the idea and we both knew it would be a hit. We made this for our mother’s day celebration and we knew it was a keeper when the trifle bowl was empty and guests were asking for the recipe. This is great anytime of the year but it is a nice, fresh and cool treat on those hot summer days. This dessert is great for cookouts and backyard parties. We know some of you are trying to watch your girlish figure, so we have included directions on how to cut back on some of the fat and calories while not missing out on all of this goodness.

Mandarin Orange and Pineapple Trifle

What you will need-

1 box yellow cake mix
2 eggs
1/3 cup vegetable oil
1 15 oz can mandarin oranges, drained
8 oz cream cheese, room temperature
14 oz can sweetened condense milk
2 cups heavy cream
3/4 cup powdered sugar
1 20 oz can crushed pineapple, drained and juice reserved
3 oz box vanilla pudding mix

What to do-
First thing you need to do is turn that dial on your oven to 350 degrees. Second thing you are going to do is make the cake part of your trifle. Get you a Bundt pan out, spray it and set it to the side. Get you a large mixing bowl out and your handy dandy hand mixer. Pour your cake mix in. Next, drain pineapple and reserve liquid, set pineapple to the side. Add the reserved juice from pineapple plus enough water to make 1 1/3 cup of liquid to the cake mix. Then, add your eggs and oil. Beat for about 2 minutes or until combined. Fold mandarin oranges into cake batter. Pour in your Bundt cake pan and pop in oven for about 35-45 minutes or until cake is done. While your cake is in the oven, make your other layers. Suz and I love us some layers of flavors and goodness. Get you 2 medium size bowls out. In one add your block of cream cheese and sweetened condense milk and combine using your hand mixer. Those 2 ingredients are so good together, so go on and get you a little taste. I could drink this stuff. After that, make your whipped cream by pouring your heavy cream into a bowl and mix on medium high until it gets thick. Add your powdered sugar and pudding mix slowly and mix until smooth. Stir in the crushed pineapple and set to the side until you are ready to put it all together. When your cake has cooled for about 10 minutes, remove from pan and let it cool completely. Then, cut into thick slices and then cube into bite size pieces. In a trifle bowl layer the cake, cream cheese mixture and whipped cream mixture in that order. Continue until all ingredients have been used. End with the whipped cream mixture. Store in the fridge until you are ready to serve. Ways to lighten this dessert up- Instead of using the oil and eggs use 12 ounces of diet sprite. Use low fat cream cheese and fat free sweetened condense milk. Instead of using heavy whipping cream, use a large tub of low fat whipped topping and sugar free pudding mix.

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Crack Candy



The reason that we call this crack candy is because one piece aint gonna get it. You will slap your Mama and steel her pocketbook to get yourself another fix. You might want to double this recipe because if you don’t you might find yourself on the floor in the fetal position craving for more.
Crack Candy

Gather-
1 sleeve saltine crackers
2 sticks butter
1 cup brown sugar, packed
1 cup mini semi sweet morsels
1 cup mini milk chocolate morsels
1 cup Heath English Toffee Bits
1 cup walnuts, chopped fine

Make your crack by-
Spray a large cookie sheet with cooking spray (can be lined first). Place crackers on cookie sheet in a row. In a medium sauce pot, melt butter and stir brown sugar. Bring mixture to a boil and let boil for 3 minutes. Pour mixture over crackers and bake in a preheated 350 degree oven for 5 minutes. Remove from oven and turn oven off. Sprinkle chocolate chips, heath bar and nuts over crackers. Return to oven for and let chocolate melt, about 3-5 minutes. Cut into squares while warm.

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Apple Crunch Pie

This is a very easy and inexpensive dessert to make.

Apple Crunch Pie

Get-
6 apples, cored and sliced
1 tablespoon lemon juice
3 tablespoons water
1 ¾ cups sugar, divided
1 teaspoon nutmeg or cinnamon
2 stick butter, divided
1 cup flour

Make it-
Preheat oven to 350 degrees. Spray a 19x13x2 casserole dish. Arrange apple slices in casserole dish. Combine lemon juice and water and pour over fruit. Sprinkle 1 cup of sugar and cinnamon or nutmeg over the apples and then dot with 1 stick of butter. In a bowl combine ¾ cup of sugar, remaining butter (melted) and flour. Sprinkle over the top of apples. Bake for 30 minutes or until apples are tender and crust is golden brown. Serve warm with a scoop of ice cream.

1

Griffy’s Tempura Apples

These are so good and very easy to make. Our dear friend Griff came up with this recipe. We hope you like it as much as we do.

Tempura Apples
Gather-
2 apples (your choice)
1 cup Tempura Batter
¾ cup ice water
1 teaspoon cinnamon, reserve ¾ teaspoon
¼ cup confectioner sugar
¼ granulated sugar
¼ dark brown sugar

Let’s make it-
Get your oil going to 350 degrees. You need a thermometer to check your oil. It is important to have your oil at the right temp. Too hot and you will burn them up. Not hot enough and the tempura will not stick. Core and slice each apple into 12 slices. Mix water, tempura batter and ¼ teaspoon of cinnamon together. Generously coat apple slices with tempura batter. Fry apples until golden brown on all sides. Remove with a slotted spoon and drain on a paper towel. Mix the 3 sugars and reserved cinnamon. Toss apples in sugar mixture and serve immediately. Let’s take it to another level of goodness-Serve on a scoop of vanilla ice cream. It is out of this world!

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Low Fat Banana Pudding

Even if you are not trying to lose weight you should try this recipe. It is not lacking in goodness. The only thing that this recipe lacks is all the extra fat.

Low Fat Banana pudding
Ingredients:
1 large box French vanilla pudding, low fat/sugar free
2 cups milk, reduced fat
1 can sweetened condensed milk, fat free
1 8 ounce block cream cheese, room temperature, reduced fat
1 large tub whipped cream, reduced fat or fat free
6-8 bananas, sliced
1 box Vanilla wafers, reduced fat
Directions:
Add milk and pudding mix to a large bowl and use a hand mixer to combine. In another bowl combine cream cheese and sweetened condense milk using hand mixer. Add cream cheese mixture to pudding. Fold in half of the whipped cream and bananas. In a glass bowl, line inside and bottom with cookies. Add a layer of pudding and then whipped cream. Continue layering until all ingredients have been used, ending with whipped cream. Garnish with cookie crumbs. I use a zester or grater to make cookie crumbs.

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Easy Pralines

This recipe is very simple and so yummy. Next time you need a quick dessert or having a sugar smack, snack attack try this recipe. You will love it.

Ingredients:

1/2 pint of whipping cream
1 lb. box of light brown sugar
2 cups of pecan halves
2 tablespoons of butter, softened

Directions:
Mix whipping cream and brown sugar in a 4 quart microwave safe bowl. Microwave on high for 13 minutes. Quickly add pecans and butter, stirring to mix. Drop by teaspoon fulls onto a sheet of foil
ENJOY!

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Low Fat Chocolate Delight

Ingredients:
1 cup flour
1 stick butter
1 cup nuts, chopped (optional)
1 large box Chocolate pudding, low fat
2 cups milk, 1%
1/4 cup low cal granulated sugar (like splenda)
1/4 cup powdered sugar
1 8 ounce block reduced fat cream cheese
1 large tub reduced fat whipped cream

Directions:
Preheat oven to 350 degrees. Combine flour, butter and nuts (if desired). Bake for 15 minutes and let cool completely. Add milk and pudding mix to a large bowl and use a hand mixer to combine. In another bowl combine cream cheese and sugar using hand mixer. Add 1 cup of whipped cream to the cream cheese mixture. Top crust with cream cheese mixture. Add remaining whipped cream to the top. Chill before serving.

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Cookie Salad

Beat the heat with this delicious summer treat! Our girlfriend Claire sent us this recipe and it sounds absolutely wonderful. This recipe would make a great treat to take to any picnic or family gathering that you might be attending!
 
Cookie Salad
 
1 cup buttermilk
1- 3.5 ounce package vanilla pudding mix
8 ounces Cool Whip
16 ounces mandarin oranges, drained
16 ounces chunk pineapple, drained
14 fudge-striped cookies, broken
 
Mix buttermilk with pudding mix.  Add cool whip, oranges and pineapple.  Shortly before serving, add cookies.
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French Vanilla and Brown Sugar Cake with Walnuts

This cake recipe is so easy, moist and delicious.

1 pkg. (2-layer size) yellow cake mix
1 pkg. 3.4 ounce French Vanilla Instant Pudding
4 eggs
2/3 cup whipping cream
1/3 cup water
1/2 cup oil
1 cup packed brown sugar
1 cup chopped walnuts
1 ½ tablespoon of granulated sugar
¼ tsp ground cinnamon
2 tsp. powdered sugar
HEAT oven to 350ºF.
BEAT first 6 ingredients with mixer until well blended. Add brown sugar and nuts; mix well.
Sprinkle sprayed pan with sugar and cinnamon.
POUR into 3-L fluted tube pan or 10-inch tube pan.
BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.

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