Trifle Trio!

While wrapping Ben and Jen’s wedding gifts, Joan slipped in this trio of trifle recipes along with these three.

Pumpkin Gingerbread Trifle

Two 14-ounce packages gingerbread mix
One 5.1-ounce package cook-and-serve vanilla pudding mix
One 30-ounce can pumpkin pie filling
1/2 Cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
One 12-ounce carton Cool Whip
1/2 cup gingersnaps (optional)


Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.

Crumble one batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 the pudding mixture over the gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps if desired. Refrigerate overnight. Can be layered in a punch bowl.

Serves 20




All American Trifle

Patriotically delicious!

1 (12-ounce) prepared pound cakes
2 pints strawberries
2 pints blueberries
1 (28-ounce) jar strawberry glaze
1/2 cup mini-chocolate chips, divided
1 (16- to 24-ounce) container frozen whipped topping, thawed

Cut pound cake into approximately 1-inch cubes. Rinse and dry berries. Put glaze in medium-size bowl; slice strawberries into glaze and stir gently to combine. Save one really nice looking berry to decorate top.

In clear glass trifle dish, put a layer of strawberries, just enough to cover bottom of dish. Add 1/3 of cake pieces (push down slightly), a layer of whipped topping, layer of blueberries, and another layer of strawberries. Then sprinkle with about half the mini-chips (reserve 2 tablespoons to decorate top). Repeat layers, packing slightly. Repeat again if you have room. Finish off top with whipped topping to cover. Add reserved strawberry and sprinkle reserved chips around outside edge. You can even drizzle some of the glaze (without strawberries) on the top. Serves a large group.




Colossal Carmel Apple Trifle

A very impressive dessert. Delicious and pretty, too!

1 (18 1/4-ounce) yellow cake mix
3/4 cup chopped pecans, toasted, divided
1 (21-ounce) can apple pie filling, divided
2 (8-ounce) cartons frozen whipped topping, thawed, divided
4 cups cold milk
2 (3.4-ounce) packages vanilla instant pudding mix
1/2 teaspoon apple pie spice, or 1/2 teaspoon cinnamon and a little nutmeg
1 (8-ounce) jar caramel ice cream topping, divided

Prepare and bake cake according to package directions, using 2 (8-inch) round pans. Cool cake in pans 8 minutes, then remove to wire racks and cool completely. In a large bowl, whisk milk, pudding, and apple pie spice for 2 minutes. Let stand for 2 minutes.

Cut one cake layer, if necessary, to fit in bottom of punch bowl or large glass bowl. Poke holes in cake with a straw; gradually pour 1/3 caramel over cake. Sprinkle 1/3 pecans on, then 1/2 pudding. Spoon 1/2 can pie filling over pudding; spread with 1 carton topping. Top with remaining cake, then repeat layers. After second carton of topping, drizzle with remaining caramel and sprinkle with remaining pecans. Refrigerate until serving.

Eggnog Quick Bread

Mix up this quick treat for drop-in company!

2 eggs

1 c. sugar

1 c. dairy eggnog

1/2 c. margarine, melted

2 t. rum extract

1 t. vanilla

2 1/4 c. flour

2 t. baking powder

1/4 t. nutmeg

Beat eggs in a large bowl, then add next 5 ingredients, blending well.
Add remaining ingredients and stir until just moist. Pour into a greased
loaf pan and bake at 350 degrees for 45 to 50 minutes.

North Georgia Caviar

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs.

But best served with Tostitos Scoops.

2 (15-ounce) cans black-eyed peas, drained and rinsed

1 (15-ounce) can shoe peg corn, drained

1 (10-ounce) can Rotel tomatoes, drained

1 medium green bell pepper, chopped

6 whole green onions, chopped

1 (16-ounce) bottle Italian dressing

In a large mixing bowl combine the black-eyed peas, corn, tomatoes, bell pepper, onions, and dressing. Mix thoroughly. Refrigerate until ready to serve.

YIELD: ABOUT 8 CUPS

Peach Pie Quick Bread

First snowfall last evening. Two inches on the ground at 7 AM. Boys were up at 4:30 AM to take advantage of opening day of deer season. Joan prepared this quick bread to welcome them home.

Preparation: 10 Min., Cook: 8 Min., Bake 1 hr.

Cool: 25 Min.

Depending on the number of guests, you may need to double or triple this recipe. It's great served warm: expect a little crumbling when you slice it. It's also good at room temperature the next day and will slice beautifully.

1 cup chopped pecans
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. grated lemon rind
2 cups sugar
3/4 cup canola oil
3 large eggs
1 tsp. vanilla extract
1 (21 -oz.) can peach fruit filling
Cooking spray for baking

1. Heat chopped pecans in a small non-stick skillet over medium-low heat, stirring often, 5 to 8 minutes or until toasted.

2. Stir together flour and next 3 ingredients in bowl of an electric mixer. Whisk together sugar, oil, and eggs. Gradually add sugar mixture to flour mixture, beating at low speed until blended. Stir in vanilla. Fold in fruit filling and pecans just until blended. Pour batter into 2 (8-
x 4-inch) loaf pans coated with cooking spray for baking.

3. Bake at 350° for 45 minutes; shield with aluminum foil to prevent excessive browning, if necessary, and bake 15 more minutes or until a long wooden pick inserted in center comes out clean. Cool loaves in pan on a wire rack 10 minutes. Remove from pans to wire rack, and cool 15 minutes.

Yield: Makes 2 loafs

Pumpkin Pudding Cake

Very rich, and so easy!

3 eggs, beaten
1 cup sugar
1 teaspoon cinnamon
1 (32-ounce) can pumpkin
1/2 teaspoon ginger (optional)
1/2 teaspoon cloves
1 (14-ounce) can evaporated milk
1 (2-layer) white or yellow cake mix
1 stick butter, melted
1 cup walnuts or pecans, chopped

Whipped cream or ice cream


Mix eggs, sugar, cinnamon, pumpkin, ginger, cloves, and milk. Whisk until blended and pour into a greased or sprayed 9 x 13-inch pan. Sprinkle 1 package cake mix over top. Drizzle melted butter over top. Sprinkle wit chopped nuts. Bake at 350 degrees for 1 hour.

Serve with whipped cream or ice cream.

Lemon Garlic Chicken

Dip 4 boneless chicken breast halves (about 1 1/4 Ibs.) in 1/4 cup flour, shaking off excess. In nonstick skillet, melt 2 Tbsp. of margarine over medium-high heat and brown chicken, turning once. Stir in 1 envelope Lipton Recipe Secrets - Savory Herb & Garlic Soup Mix blended with 1 3/4 cups water and 2 Tbsp. lemon juice. Reduce heat and simmer covered 5 minutes or until chicken is thoroughly cooked.

Serve lemon garlic chicken with wild rice.

Taco Soup

Do not be put off by the list of ingredients. This recipe is OOH-SO-EASY. The most work you will have to do is to open cans for a hearty soup the whole family will love.


1 pound of ground beef
1 large onion, chopped
3 (15 1/2-ounce) cans Mexican-style chili beans, undrained
3 (15 1/4-ounce) can whole kernel corn, undrained
1 (15-ounce) can of tomato sauce
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles
2 (1 1/4-ounce) envelope of taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
1 1/2 cups water

Toppings: corn chips, shredded lettuce, chopped tomato, sour cream, shredded Cheddar cheese

1. Cook beef and onions in a Dutch oven medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain.

2. Stir beans and next 7 ingredients into beef mixture; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

3. Spoon soup into bowls; top with desired toppings.

Makes - 3 1/2 quarts