Chef_Kate's profile page
Recipes
Zippy Mango Salsa
By Chef_Kate
In a medium bowl, combine all the ingredients; mix well
- 2 large very ripe mangoes, diced
- 1/2 medium green bell pepper, diced
- 1/2 medium red bell pepper, diced
- 1/2 small sweet onion, diced
- 2 Tbsp. finely chopped fresh parsley
- 1/4 tsp. hot pepper sauce
- 1/4 tsp. ground cumin
Black Forest Trifle
By Chef_Kate
Preheat oven to 350°F. Prepare brownie mix according to package directions for cake-like brownies; spread batter o...
- 1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
- 2 bars (1.55 ounces each) milk chocolate candy, divided
- 3 cups cherry pie filling
- 1 tsp almond extract
- 1/2 cup cranberry-cherry juice
- 2 cups cold 2% milk
- 2 pkg (3.3 oz each) white chocolate instant pudding and pie filling
- 1 container (8 oz) frozen whipped topping, thawed
Cappuccino Trifle
By Chef_Kate
Cut pound cake into 1-in. (2
- 1 (16-oz) thawed frozen prepared pound cake (or 2 frozen prepared pound cakes, 298 g each)
- 2 1/2 cups (625 mL) cold milk
- 1/3 cup (75 mL) instant coffee granules
- 2 pkgs (3.4 oz/102 g each) vanilla instant pudding and pie filling
- 2 containers (8 ounces each) frozen whipped topping, thawed, divided (6 cups/1.5 L)
- 1 square (1 oz/30 g) semi-sweet chocolate for baking
- 1/4 tsp (1 mL) ground cinnamon
Chocolate Banana Cream Trifle
By Chef_Kate
Finely chop half of a graham cracker using Food Chopper; set aside
- 18 whole graham crackers (5 x 2 in./13 x 5 cm), divided
- 3/4 cup (175 mL) semi-sweet chocolate morsels
- 1 container (12 oz) frozen whipped topping, thawed, divided (4 cups/1 L)
- 1 pkg (3.4 oz/102 g) banana cream or vanilla instant pudding and pie filling
- 1 cup (250 mL) milk
- 1 lemon
- 4 large bananas
Tiramisu Brownie Trifle
By Chef_Kate
Preheat oven to 375°F. Line Large Sheet Pan with a 20-in
- 1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
- 1 container (16 oz) frozen whipped topping, thawed, divided
- 2 bars (1.45 oz each) dark chocolate candy, divided
- 1/2-1 cup coffee liqueur (see Cook's Tip), divided
- 1/2 cup water
- 3 tbsp instant coffee granules
- 2 pkg (8 oz each) cream cheese, softened
- 1 pkg (3.3 oz) vanilla instant pudding and pie filling
Strawberry Cream Trifle
By Chef_Kate
Coarsely chop almonds using Food Chopper
- 1/2 cup sliced almonds, toasted
- 1 pkg (10.75 oz) frozen pound cake, thawed
- 1 qt. fresh strawberries
- 1 container (16 oz) frozen sliced strawberries in syrup, thawed
- 1 lemon
- 3 containers (8 oz each) blended strawberry yogurt
- 1 pkg (3.4 oz) cheesecake instant pudding and pie filling
- 1 container (8 oz) frozen whipped topping, thawed, divided
- Powdered sugar
Chocolate-Raspberry Cookie Trifle
By Chef_Kate
For filling, in Stainless (4-qt
- 1 cup milk
- 1 package (3.3 ounces) white chocolate instant pudding and pie filling
- 1 container (16 ounces) frozen whipped topping, thawed, divided
- 1 box (12 ounces) vanilla wafers, divided
- 1 cup milk chocolate morsels
- 1 jar (12 ounces) seedless raspberry jam, divided
- 1 bag (12 ounces) frozen sweetened raspberries (not in syrup), thawed
Lime-Berry Mousse Trifle
By Chef_Kate
Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside
- 4-5 limes
- 6 ounces cream cheese, softened
- 2/3 cup sweetened condensed milk
- 1 container (12 ounces) frozen whipped topping, thawed, divided
- 3 cups assorted fresh berries, such as strawberries, raspberries and blackberries
- 1 frozen prepared pound cake (16 ounces), thawed
- 1 pint lime sherbet, softened
- 1/4 cup sliced almonds, toasted
- Additional berries for garnish (optional)
Hibiscus-Swirled Cheesecake Trifle
By Chef_Kate
For syrup, place flowers and water into Small Micro-Cooker®; cover
- Hibiscus Syrup
- 1 cup hibiscus (jamaica) flowers
- 2 cups water
- 1/2 cup sugar
- Trifle
- 2 packages (8 ounces each) cream cheese, softened
- 1/3 cup sugar
- 1 container (8 ounces) frozen whipped topping, thawed
- 1 frozen prepared pound cake (16 ounces), thawed
- 2 cans (15 ounces each) mandarin oranges, drained
- 2 cups green grapes, cut in half
- Additional mandarin oranges (optional)
Chocolate Mocha Trifle
By Chef_Kate
Lightly spray a rectangle baker with vegetable oil
- 1 pkg. (450g) brownie mix
- 1 3/4 C. milk
- 1 small box vanilla instant pudding
- 1/4 C. warm water
- 4 tsp. instant coffee granules
- 2 C. thawed, frozen whipped topping
- 3 bars (39g each) buttery toffee crunch