Strawberry Banana Trifle

I went to the park today with my kids and the air had that beautiful fall crispness to it that felt so good. I love summer, but I really love fall, so I'm welcoming it with open arms. However, I have loads of summer recipes from the previous months that I really want to share before it's too late!

I think trifles are fun. I love assembling them with their colorful and delicious layers that look so pretty when it's all put together. It's an impressive looking dessert that requires little effort, my favorite kind!

Strawberry Banana Trifle
Found in Taste of Home, Picnics, Potlucks and BBQs

Ingredients

1 cup sugar
1/4 cup cornstarch
3 tablespoons strawberry gelatin powder (Jello)
1 cup cold water
1 pint fresh strawberries, sliced
1 3/4 cup cold milk
1 package (3.4 oz) instant vanilla pudding mix
3 medium firm bananas, sliced
1 tablespoon lemon juice
6 cups cubed angel food cake
2 cups heavy whipping cream, whipped
additional strawberry and banana slices for garnish

Directions

1. In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for two minutes or until thickened. Remove from the heat. Stir in strawberries; set aside.

2. In a large mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes, set aside. Toss bananas with lemon juice, drain and set aside.

3. Place half of the cake cubes in a trifle bowl or 3-qt serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

A Nice Substitute for Coleslaw

Hey everyone! I'm just about back to normal. Glenn's parents have been here for the last few days and we have been having a lot of fun exploring PA. We've been checking out places like Hershey, Lancaster, and Longwood Gardens. It has been a lot of fun seeing them and hearing their stories of their last eighteen months on the Trinidad Islands where they have been living.

So, since I'm still entertaining guests, I thought I'd stop by with what our beloved Donna calls a quickie! I like coleslaw, but I don't love it. Too often it tastes soggy, gloppy and void of any nutritional value at all. So, while at my parents house, we thought we'd give this broccoli slaw a try. It comes preshredded, just like regular coleslaw, but it's shredded broccoli and cabbage, so it's much crisper, denser and full of a lot more vitamins. I made a light dressing, just enough to lightly coat the slaw, and then threw in some sliced almonds and cranberries. My mom said it was her favorite part of the meal, which she may just have said to make her daughter happy, but I'm pretty sure she meant it :-).

Broccoli Slaw

Ingredients (the dressing ingredients are not specific, make it to your preferred taste)

1 bag broccoli slaw
1/2 cup low fat mayo
2 teaspoons vinegar (i used a seasoned rice vinegar)
1-2 tablespoons Splenda or sugar until sweetened to desired taste
salt and pepper
1/2 cup dried cranberries
1/2 cup almonds

Directions

Open bag of slaw and pour in bowl. In a separate bowl, combine mayo, vinegar, sweetener and salt and pepper. Adjust accordingly to taste. Pour dressing in with slaw, toss until coated evenly. Add almonds and cranberries. Enjoy!

Does life ever actually slow down? I remember saying things like "when it slows down in the summer..." and now I'm saying "when things slow down in the fall..." I'm beginning to think that things never actually slow down, they just change!

Harvest Spaghetti

Hello my friends! I'm back...kind of. We are home from vacation, and while it was such a good time, it's also very nice being home. Now we have one more visit from Glenn's parents, and then I am going to be spending the month of September hibernating like a bear!

I missed you all and your mouthwatering creations. I am going to be doing my best in the next few days getting caught up, and I really look forward to seeing what you've all been up to!

My mom and I had so much fun getting in the kitchen together and putting together some delicious meals. Okay, I'm going to be honest, she did most of the cooking, while I tasted, learned and marveled. That woman can cook! This, however, is a dish we made together and we both enjoy so much. It's a spaghetti dish packed with tons of veggies and whole wheat noodles. It's satisfying, rich, and oh so good for you. It's a good thing too, because the majority of the trip was spent eating things that, well, were not!

Harvest Spaghetti

Ingredients

1 onion, chopped finely
3 cloves garlic, minced
1 green pepper, chopped
1/2 zucchini, either grated, or diced finely
1/2 yellow summer squash, grated, or chopped finely
1 cup white or cremini mushrooms, chopped
1/2 can olives, chopped
1 pound lean ground beef, turkey, or sausage, cooked and drained
fresh basil, torn
1-2 tablespoons Italian Seasoning
1 teaspoon fennel seeds
1 14 oz can tomato sauce
1 14 oz can diced tomatoes
salt and pepper to taste

1 medium sized box whole wheat spaghetti, cooked and drained

grated Parmesan cheese

Directions

Heat olive oil in a large skillet. Saute onions, garlic and green peppers for 2-3 minutes, until they begin to soften. Add zucchini, squash and mushrooms, cook until vegetables are soft. Add olives, beef, Italian seasonings, and fennel, stir until combined. Add tomato sauce, diced tomatoes, and salt and pepper. Simmer for 10-20 minutes, or until sauce reduces and thickens to desired consistency (I like mine nice and thick).

Pour sauce over individual helpings of spaghetti noodles and top with Parmesan cheese. Enjoy!