... or not. There's not really any truffles in this post, but I loved the way that title just rolled off my tongue!
The Pampered Chef is having a trifle bowl special! For the month of April only, you can purchase a trifle bowl for yourself or for a gift for a mother, sister, aunt, grandma, friend or anybody you know or have even met once, for just $29!! That's a $10.50 savings! In the spirit of that special, and so I have something to talk about at my shows, I've made a couple of trifles this past week - and let me tell you, we have all been missin' out; why haven't we been making more of these!?! To see the specifics of our trifle bowl (which is better than all the rest), check out my Pampered Chef Web site.
I'm including the two recipes I tried out below. I can definitely tell you that I will be making the strawberry one more often - it was wonderful! I made it for Easter to take to my in-laws', and with the seven of us eating, we only had about 1.5 servings left - it was that good that we devoured it even after the delicious meal that my mother-in-law made with which we stuffed ourselves! Want your own trifle bowl or more recipes? Contact me today at jamiedusin@hotmail.com!
Last night I created a new trifle. I subbed yesterday and took the leftovers from the Pampered Chef meeting to the middle school. They loved it! So, last night I made one to take to the high school today ... maybe I'll sell some trifle bowls! I kind of created my own recipe - I'm calling it the Triple-Threat Trifle - from the Kiwi-Lime Dessert Cups in the new Season's Best. After we try it today, I'll let you know if it's any good and share that recipe. I'm including a picture of it from this morning, after it sat for a night.
Triple-Threat Trifle (The Pampered Chef)
1/2 cup sliced almonds, toasted and chopped
1 lime, zest and juice (more or less if desired)
8 oz. cream cheese, softened
6 tbsp powdered sugar
3 drops green food coloring
12 oz. frozen whipped topping, thawed
1 container fresh strawberries, thinly sliced
3-5 kiwi, peeled and thinly sliced
1 angel food cake
Zest lime, and then juice lime. Add to cream cheese, along with food coloring and powdered sugar and mix until smooth. Add whipped topping, mixing until stiff. (Cook's Tip: The filling may appear curdled when mixing in the whipped topping; continue mixing until filling appears smooth again) Tear or cut angel food cake into bite-sized pieces. Layer in trifle bowl 1/3 of strawberries and kiwi, ½ of angel food cake, ½ of filling and ½ of almonds, and then repeat layers.
Toffee Brownie Trifle (Quick Cooking)
1 package fudge brownie mix (13-inch x 9-inch pan size)
2-1/2 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 Heath candy bars (1.4 ounces each), chopped (I don't like Heath, so I used my favorite candy bar - Snickers!)
Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely on a wire rack. In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping. Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.
Yield: 16 servings.
Strawberry Cheesecake Trifle (Country Women)
2 packages (8 ounces each) cream cheese
2 cups confectioners' sugar
1 cup dairy sour cream
1/4 teaspoon powdered vanilla or 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 pint heavy whipping cream
1/2 teaspoon powdered vanilla or 1 teaspoon vanilla extract
1 tablespoon sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced (I wasn't sure what two quarts of strawberries were, so I used two containers - use the Pampered Chef Egg Slicer Plus to make slicing the strawberries a breeze - even your husbands/children can do it!)
3 tablespoons sugar
3 tablespoons amaretto or 1 teaspoon almond extract
In a large bowl, cream together cream cheese and sugar; add sour cream, vanilla and almond extract. Set aside. In a small, deep bowl, whip the cream, vanilla and sugar. Fold whipped cream into cream cheese mixture. Add cake pieces; set aside. (If you're making this ahead of time, you might not want to mix your cake pieces in; I just layered mine between the strawberries and the filling because I made it the day before and didn't want the cake to get too soggy). Combine strawberries, sugar and almond liqueur/extract. Layer together in large glass bowl, starting with strawberries, then adding cake mixture. Continue layering; finish with strawberries. Cover with plastic wrap; chill well.
Yield: 24 servings. (If you're heavy dessert eaters, like the Wright family, you might not want to count on this serving 24, especially if it's the only dessert!)
Love the recipes but think the bowl isn't worth it to buy to only use on holidays? How about decorating with it? Fill it with fresh or silk flowers and some decorative rocks; put the removable stand inside the bowl and put a votive candle on top of it and then fill with items representing specific holidays; fill with candy and chocolate-covered pretzel sticks for your kids (thanks Mintha for the great idea); even decorate it with photos of your kids, ask me how today (thanks Kara!). Want more ideas? How about a punch or fruit bowl, for serving appetizers or a table centerpiece? Let me help you use it 365 days of the year!
Around Christmas time, I fill mine with colorful ornaments and wrap with coordinating ribbons. I also put a miniature Christmas tree in it and surround it with peppermints. Just today, I dug out some leftover wedding decorations and made a flower display!
Post your own idea today for a chance to win a free Pampered Chef product! Post a photo of your decorated trifle bowl and be entered to win a Pampered Chef gift certificate!
Thanks for looking! Happy Thursday!
The Pampered Chef is having a trifle bowl special! For the month of April only, you can purchase a trifle bowl for yourself or for a gift for a mother, sister, aunt, grandma, friend or anybody you know or have even met once, for just $29!! That's a $10.50 savings! In the spirit of that special, and so I have something to talk about at my shows, I've made a couple of trifles this past week - and let me tell you, we have all been missin' out; why haven't we been making more of these!?! To see the specifics of our trifle bowl (which is better than all the rest), check out my Pampered Chef Web site.
I'm including the two recipes I tried out below. I can definitely tell you that I will be making the strawberry one more often - it was wonderful! I made it for Easter to take to my in-laws', and with the seven of us eating, we only had about 1.5 servings left - it was that good that we devoured it even after the delicious meal that my mother-in-law made with which we stuffed ourselves! Want your own trifle bowl or more recipes? Contact me today at jamiedusin@hotmail.com!
Last night I created a new trifle. I subbed yesterday and took the leftovers from the Pampered Chef meeting to the middle school. They loved it! So, last night I made one to take to the high school today ... maybe I'll sell some trifle bowls! I kind of created my own recipe - I'm calling it the Triple-Threat Trifle - from the Kiwi-Lime Dessert Cups in the new Season's Best. After we try it today, I'll let you know if it's any good and share that recipe. I'm including a picture of it from this morning, after it sat for a night.
Triple-Threat Trifle (The Pampered Chef)
1/2 cup sliced almonds, toasted and chopped
1 lime, zest and juice (more or less if desired)
8 oz. cream cheese, softened
6 tbsp powdered sugar
3 drops green food coloring
12 oz. frozen whipped topping, thawed
1 container fresh strawberries, thinly sliced
3-5 kiwi, peeled and thinly sliced
1 angel food cake
Zest lime, and then juice lime. Add to cream cheese, along with food coloring and powdered sugar and mix until smooth. Add whipped topping, mixing until stiff. (Cook's Tip: The filling may appear curdled when mixing in the whipped topping; continue mixing until filling appears smooth again) Tear or cut angel food cake into bite-sized pieces. Layer in trifle bowl 1/3 of strawberries and kiwi, ½ of angel food cake, ½ of filling and ½ of almonds, and then repeat layers.
Toffee Brownie Trifle (Quick Cooking)
1 package fudge brownie mix (13-inch x 9-inch pan size)
2-1/2 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 Heath candy bars (1.4 ounces each), chopped (I don't like Heath, so I used my favorite candy bar - Snickers!)
Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely on a wire rack. In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping. Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.
Yield: 16 servings.
Strawberry Cheesecake Trifle (Country Women)
2 packages (8 ounces each) cream cheese
2 cups confectioners' sugar
1 cup dairy sour cream
1/4 teaspoon powdered vanilla or 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 pint heavy whipping cream
1/2 teaspoon powdered vanilla or 1 teaspoon vanilla extract
1 tablespoon sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced (I wasn't sure what two quarts of strawberries were, so I used two containers - use the Pampered Chef Egg Slicer Plus to make slicing the strawberries a breeze - even your husbands/children can do it!)
3 tablespoons sugar
3 tablespoons amaretto or 1 teaspoon almond extract
In a large bowl, cream together cream cheese and sugar; add sour cream, vanilla and almond extract. Set aside. In a small, deep bowl, whip the cream, vanilla and sugar. Fold whipped cream into cream cheese mixture. Add cake pieces; set aside. (If you're making this ahead of time, you might not want to mix your cake pieces in; I just layered mine between the strawberries and the filling because I made it the day before and didn't want the cake to get too soggy). Combine strawberries, sugar and almond liqueur/extract. Layer together in large glass bowl, starting with strawberries, then adding cake mixture. Continue layering; finish with strawberries. Cover with plastic wrap; chill well.
Yield: 24 servings. (If you're heavy dessert eaters, like the Wright family, you might not want to count on this serving 24, especially if it's the only dessert!)
Love the recipes but think the bowl isn't worth it to buy to only use on holidays? How about decorating with it? Fill it with fresh or silk flowers and some decorative rocks; put the removable stand inside the bowl and put a votive candle on top of it and then fill with items representing specific holidays; fill with candy and chocolate-covered pretzel sticks for your kids (thanks Mintha for the great idea); even decorate it with photos of your kids, ask me how today (thanks Kara!). Want more ideas? How about a punch or fruit bowl, for serving appetizers or a table centerpiece? Let me help you use it 365 days of the year!
Around Christmas time, I fill mine with colorful ornaments and wrap with coordinating ribbons. I also put a miniature Christmas tree in it and surround it with peppermints. Just today, I dug out some leftover wedding decorations and made a flower display!
Thanks for looking! Happy Thursday!
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