Pumpkin Trifle

Pumpkin Trifle

Ingredients

2 (14 oz) packages spice cake mix
1 box vanilla pudding
1 can(15oz) Pumpkin Pie filling
1/2 Cup packed brown sugar
1/3 tsp cinnamon
1/3 tsp ginger(optional)
1 container whipped topping
(or 1 pint prepared whipped cream)

To start, bake the spice cake as directed on box. Let cool completely. Prepare 1 box vanilla pudding mix, put into refrigerator for 30 minutes to set up and get cold. Remove from fridge and add 1 can pumpkin pie filling, 1/2 cup brown sugar, cinnamon and ginger. Mix well using hand mixer. Crumble some of the cake into a large glass bowl. Put half of the pudding mixture over cake crumbles, followed by a layer of whipped cream. Repeat with remaining ingredients, topping with whipped cream. Sprinkle a pinch of cinnamon over top layer of whipped topping. Refrigerate leftovers.

Authentic Chicken Enchiladas

Need something to warm you up this winter...

Authentic
Chicken
Enchiladas







Ingredients

• 3 cups cooked and shredded chicken
• 1/3 c olive oil
• 1 can diced green green chile peppers
• 1 jalapeno pepper, chopped
• 1 clove garlic, minced
• 2 cups shredded Monterey Jack cheese
• ½ c onion diced
• 2 Tbsp cilantro chopped
• 10 oz Chicken broth
• ½ c enchilada sauce
• 8 (10 inch) flour tortillas

Chop into fine pieces using food processor; green chilies, jalapeno pepper, onion and garlic. Saute’ in olive oil for 10 min. Add shredded chicken, chicken broth, and enchilada sauce and simmer while stirring constantly. Add 1 cup cheese into mixture and scoop into tortillas and roll and place into glass baking dish. Pour enchilada sauce over tortillas and cook in oven at 325 for 10 min.

Enchilada Sauce

• 3 Tbsp Chili powder
• 3 Tbsp flour
• 1 Tbsp or 1 cube Chicken bouillon
• 1 Tsp garlic salt
• 1 Tsp cocoa powder
• ½ tsp oregano
• 3 cups water
• 1 8 ounce can tomato sauce

Combine all dry ingredients in a small bowl. Stirring constantly, slowly add enough of the water to make a thin paste. Pour into pan and add rest of water. Cook over medium heat, stirring constantly until mixture thickens. Sitr in tomato sauce. Use in your favorite enchilada recipe. If wanting to make a less spicy sauce, you can half the chili powder.

Italian Sausage & Potato Soup

Ingredients:

1 lb. ground italian sausage
1 cup chopped white onion
1 cup cooked bacon/ ham/ panchetta (cooked)
1 Tbsp garlic
3-4 cans chicken or veggtable broth
4-6 med. potatoes cubed or sliced thin and then in half
2-3 cup kale, julienned
1 cup heavy cream of half/ half
1 Tbsp italian seasoning

Directions:

Brown sausage and set aside.
Saute onions in olive oil. Once liquid turns clear, add meat to brown. Add italian seasoning and garlic for about 1-2 minutes. Add to pot with sausage. Pour broth to mixture and add potatoes. Bring to a boil. Reduce heat and cook until potatoes are soft. Add cream and kale and continue cooking for 5 more minutes.

Tomato Basil Soup

I grew up loving tomato soup and have tried a few recipes, but they all seem like so much work. Erin says that this is a yummy and easy one!

Ingredients:

2lbs roma tomatoes (8= about 2lbs)
olive oil
1 cup diced yellow onion sauteed in a little butter and italian seasoning
1 cup cream (or half and half)
6 oz can of tonato paste (italian flavored recomended)
2 Tbsp sugar
small jar of crushed garlic (it will seem like a lot)
basil (dried or fresh)
1 tsp salt
1 can chicken or vegtable broth

Directions:

Slice tomatoes in half. Place face up on a lightly greased baking sheet. Drizzle olive oil over each half. Spoon garlic onto the tops of the tomatoes and spread. Sprinkle basil on tops. Place in 400 degree oven for 20-40 min. they will look wilted and mushy with galic turning golden when they are ready to come out of the oven. Remove from oven and blend well in a blender.

Place suateed onions in a large pot. Mix in broth and tomatoe paste. Add salt and sugar. Stir in tomatoe puree.

Simmer on low heat for 2-3 hours, stir occationally. Add cream in last hour. Enjoy!