I can't find my trifle bowl!

But I did find an angel food cake mix box with at 50 cent price sticker on it.  I wonder how long that's been around.

Peaches and Cream Trifle

8-10 servings

From Paula Deen

4 large peaches, peeled, pitted and sliced

1 1/4 cup sugar, divided

1 tablespoon lemon juice

1 vanilla bean, split lengthwise (or 1 T vanilla paste or 1 T vanilla extract)

2 cups heavy whipping cream

1 (16 oz) angel food cake, cut into 1-inch pieces

In a medium bowl, stir together peaches, 1/4 cup sugar and lemon juice.  Cover and chill for 4-6 hours.

Scrape seeds from vanilla bean into a large bowl.  Add cream and beat at medium-low speed with a mixer until foamy.  Increase speed to high and slowly add remaining 1 cup sugar.  Beat fro about 5 minutes or until stiff peaks form.

Place one-third of cake pieces in bottom of a small trifle dish.  Top with one-third of peach mixture.  Spread one-third of whipped cream over peaches.  Repeat layers twice, ending with whipped cream.

I topped with raspberries.  

Variation:  I used 2 quarts of peaches that I froze with a sugar syrup, thawing them first.  They each had 1/2 cup of sugar totaling 1 cup.  Therefore, I reduced the sugar added to the whipped cream to 1/4 cup. 

Memorial Day-Let's Remember

My First Strawberry

I planted strawberries last fall.  They were ridiculously cheap since strawberries should be planted in the spring. 

Doubling Down

You can use old cheese and old sauce in the recipe.  It's a double hitter.  Oh and stale noodles and meat and...

Noodle and Spinach Casserole

From Southern Living

Serves 8-10

Ingredients

• 1 (8-oz.) package wide egg noodles
• 1 1/2 pounds ground beef 
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (26-oz.) jar spaghetti sauce 
• 1 teaspoon Italian seasoning
• 1 (10-oz.) package frozen chopped spinach, thawed and drained
• 2 cups (8 oz.) shredded Monterey Jack cheese (or mozzerella)
• 1 1/2 cups sour cream 
• 1 large egg, lightly beaten 
• 1 teaspoon garlic salt
• 1 1/2 cups (6 oz.) shredded Parmesan cheese

Preparation

1. 1. Cook noodles according to package directions; drain and set aside.
2. 2. Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.
3. 3. Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese.
4. 4. Bake at 350° for 30 minutes or until bubbly and golden.

Tip:  To make ahead, bake as directed, cover, and freeze. Let thaw overnight in refrigerator. Bake, covered, at 350° for 30 minutes. Uncover and bake 10 more minutes.

Chocolatey Raspberry Crumb Bars

Chocolatey Raspberry Crumb Bars 

From Nestle

Serves 36

Ingredients

• 1 cup (2 sticks) butter or margarine, softened
• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 2 cups (12-ounce package) semi-sweet chocolate chips, divided
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup chopped nuts (optional)
• 1/3 cup seedless raspberry jam

 

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.

BAKE for 10 to 12 minutes or until edges are golden brown.

MICROWAVE 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.

STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.

BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

Calories per serving 170