Brownie Trifle

1 box fudge brownie mix
2 cups (1 pint) whipping cream
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 can (21 oz) cherry pie filling or any fruit pie filling
1/2 teaspoon almond extract
2 tablespoons toasted sliced almonds

Heat oven. Make brownies as directed. Cool completely.

In medium bowl, beat whipping cream, powdered sugar, and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. In small bowl, combine pie filling and 1/2 teaspoon almond extract.

Cut brownies into 1-inch pieces. In 3-quart glass (trifle) bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.

Jenny's Double Olive Pasta Surprise

This recipe makes enough for two servings, and only takes one pot to cook it.

The black beans hide in the rigatoni's, which make them a welcome surprise!

About four handfuls of Rigatoni Pasta

Green Olives of choice, about one good handful (pureed in food processor)

One clove of garlic (thrown in the food processor as well)

Olive Oil

1/2 can of black beans (drained and rinsed)

parsley (fresh or dry)

parmesan cheese (any kind)

Boil salted water in a sauce pan. Cook the rigatoni for 9 minutes.

Meanwhile in the food processor puree olives and garlic in food processor. Dump out puree into a bowl and add olive oil. You want to get a sauce consistency, just enough to get it pourable, about 5-6 Tbs.

Drain pasta and add it back into the same sauce pan, turn heat down to medium. Add in the pureed olives and stir. Add in the black beans and parsley and stir until combined. Add about 2-3 Tbs of parmesan cheese and stir until melted.

Serve and top with a sprinkle of parmesan and parsley.

Rosemary Cashews

These are one of my favorite holiday treats! This is a very forgiving recipe!

1 lb roasted unsalted cashews (salted works okay too, if that is all you can find)
2 Tbs minced fresh rosemary leaves (if you used dried use 2 tsp)
1/2 tsp cayenne pepper
2 tsp light brown sugar
1 Tbs of kosher salt (if you used salted cashews only use about 1 tsp, or less, test cashews first)
1 Tbs unsalted butter, melted

Preheat oven to 350°F.

Spread cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm.

Parmesan Sesame Easy Chicken

1 cup bread crumbs
1/4 cup Parmesan cheese
1/4 cup sesame seeds
1 egg, beaten
4 boneless, skinless chicken breast halves

Preheat oven to 350°F.

In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish.

Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

Pan Chicken Tetrazzini

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese


Put cooked spaghetti into 9x13 inch baking dish. Place chicken on top of spaghetti.

In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.

Bake at 350°F for 25 minutes.

Vegetarian Stew

1 onion, chopped
3 carrots, peeled and chopped
3 potatoes, peeled and chopped
1 parsnip, chopped
1 turnip, chopped
1/4 cup uncooked white rice
1 tsp ground black pepper
1 tsp ground cumin
1 tsp salt
2 1/2 cups water


In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

Applesauce Cake

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 cup applesauce
1/4 cup vegetable oil
4 eggs
1/2 cup water


Preheat oven at 350°F. Grease and flour three 8x4 inch loaf pans.

In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. Add the applesauce, oil, eggs and water. Blend for 3 to 4 minutes using an electric mixer. Divide the batter evenly between the prepared pans.

Bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Easy Slow Cook Caramel Rice Pudding

3 cups cooked white rice
1/2 cup raisins
1 tsp vanilla
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 Tbs sugar
1 tsp ground cinnamon

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.

Mix all ingredients except sugar and cinnamon in cooker.

Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.

Sprinkle pudding with sugar and cinnamon. Serve warm.

Easy Polynesian Chicken Bake

6 boneless, skinless chicken breasts
1 (15.25 oz) can of fruit cocktail (any kind you please)

Preheat oven to 350°F.

Place chicken in a 9x13 inch baking dish, sprayed with cooking spray.

Pour the fruit cocktail and juices evenly over the chicken and bake in the preheated oven for 1 hour. Don't turn the chicken, just let it cook!

Easy Poured Fondant for Petit Fours

6 cups powdered sugar, sifted (quick sift with a whisk)
1/2 cup water
2 Tbs light corn syrup
1 tsp almond extract (or one of your choosing)

In a saucepan, combine powdered sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92°F (33°C.) Mixture should be thin enough to pour, but thick enough to coat cake.

To petit fours: Frost petit fours smoothly with butter cream and place on a cooling rack with a cookie sheet or newspapers underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.

Easy Bruschetta

12 slices Italian bread, 1/2 inch thick
1/4 cup olive
2 medium tomatoes, chopped (1 1/2 cups)
2 garlic cloves, finely chopped
3 Tbs chopped fresh basil leaves
2 Tbs small capers, drained (optional)
1/2 tsp salt
1/2 tsp pepper

Heat oven to 375ºF.
Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon of oil on each slice of bread. Bake about 8 minutes or until golden brown.
While bread is toasting, mix remaining ingredients. Spoon tomato mixture onto bread slices. Serve at room temperature.
For smaller appetizers after slicing bread cut each in half then toast.