Peach and Berry Trifle Recipe
from Bon Appetite via Epicurious.com
- 4 peaches, halved, pitted, cut into 1/2-inch pieces or thinly sliced
- 2 1-pint baskets strawberries, halved or quartered (if large)
- 2 1/2-pint baskets raspberries
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 3 cups chilled whipping cream
- 48 purchased sponge-cake-type ladyfingers
- 1 cup seedless raspberry jam
- Additional whole strawberries (optional)
Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.
Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.
Refrigerate trifle at least 2 hours and up to 6 hours before serving.
Easy Microwave Snack Mix
from SouthernLiving magazine via MyRecipes.com
- 2 (1-oz.) envelopes Ranch dressing mix
- 1/2 cup vegetable oil
- 3 cups crisp oatmeal cereal squares
- 3 cups corn-and-rice cereal
- 3 cups crisp wheat cereal squares
- 2 cups pretzel sticks
- 1 cup dried cherries
- 1 cup candy-coated chocolate pieces
1. Whisk together Ranch dressing mix and 1/2 cup vegetable oil in a large microwave-safe glass bowl. Stir in oatmeal cereal squares and next 3 ingredients.
2. Microwave mixture at HIGH 2 minutes, and stir well. Microwave at HIGH 2 more minutes, and stir well. Spread mixture in a single layer on wax paper, and let cool 30 minutes. Add cherries and candy pieces. Store in an airtight container up to 5 days.
Note: For testing purposes only, we used Quaker Essentials Oatmeal Squares for crisp oatmeal cereal squares, Crispix for corn-and-rice cereal, and Wheat Chex for wheat cereal squares.
from Cooking Light magazine via MyRecipes.com
- 2 cups crispy corn cereal squares (such as Corn Chex)
- 2 cups crispy rice cereal squares (such as Rice Chex)
- 2 cups sesame rice crackers, broken
- 1 cup tiny fat-free pretzel twists
- 3/4 cup wasabi peas
- 1/4 cup lightly salted dry-roasted peanuts
- 3 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 tablespoon curry powder
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- Cooking spray
Preheat oven to 200°.
Combine the first 6 ingredients in a large bowl; set aside. Melt the butter in a small saucepan over medium heat. Add sugar and remaining ingredients, stirring with a whisk. Pour butter mixture over cereal mixture, tossing gently to coat. Spread the mixture onto a jelly roll pan coated with cooking spray. Bake at 200° for 45 minutes. Cool completely before serving.