Crowd-Pleasing Trifles for Easter

Mar 29, 2023

These easy layered desserts take minimal preparation and, for the most part, use store-bought or ready-made ingredients.

 

Cookie Dough Trifle

Layers of cookie dough, chocolate pudding, whipped cream, and chocolate chip cookies come together to make this crave-able trifle dessert.

INGREDIENTS

  • 4 cups cold whole milk
  • 2 (5.9-ounce) pkgs chocolate pudding mix
  • 3 cups Nestle Tollhouse Edible Cookie Dough
  • 2 pkg. Cool Whip, thawed
  • 1 cup mini chocolate chips
  • 12 chocolate chip cookies, like Chips Ahoy

DIRECTIONS

  1. In a large mixing bowl, whisk the chocolate pudding mix and whole milk together according to the package instructions and place in the fridge to chill for 5 minutes.
  2. Spoon a layer of cookie dough into a large trifle or serving bowl. Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour ⅓ of the mixture on top of the cookie dough in the trifle dish. Top whipped cream layer with a layer of chocolate chip cookies.
  3. Spoon half of the chocolate pudding mixture on top of the cookies, smoothing to create an even layer.
  4. Repeat layers until you’ve reached the top of the dish finishing with a whipped cream layer.
  5. Refrigerate for at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.

Banana Pudding Trifle

Banana Pudding Trifle is a showstopper dessert perfect for gatherings. With layers of bananas, mixed in with pudding topped with homemade whipped cream and vanilla wafers, this is a must-make dessert.

INGREDIENTS

  • 1 (14-oz.) can sweetened condensed milk
  • 1 1/3 cups whole milk
  • 1 (5.1-oz.) package instant vanilla pudding mix
  • 3 cups heavy cream
  • 1 tsp. pure vanilla extract
  • 1 (11-oz.) box vanilla wafer cookies
  • 4 bananas, sliced into coins
  • 2 tsp. granulated sugar
  • 1 package Baker’s White Baking Chocolate

DIRECTIONS

  1. In a large bowl, whisk condensed milk, whole milk, and pudding mix, breaking up any lumps. Refrigerate until set, about 5 minutes.
  2. Meanwhile, in another large bowl, using a handheld mixer on medium-high speed beat cream and vanilla until stiff peaks form, 2 to 3 minutes. Set aside half of the whipped cream for serving. Fold the remaining whipped cream into the milk mixture.
  3. Cover the bottom of a 3-quart trifle dish with wafers. Top with one-third of the pudding mixture. Cover with another layer of wafers. Top with an even layer of banana slices. Continue to layer pudding, wafers, and bananas until you reach the top, ending with a final layer of pudding. Set aside remaining wafers for serving.
  4. Refrigerate for at least 3 hours or up to overnight.
  5. Add granulated sugar to reserved whipped cream and stir to combine. Dollop on top of banana pudding. Garnish with bananas, white chocolate curls (if desired), and wafers. Serve.

 

Carrot Cake Trifle

Luscious layers of carrot cake, and cream cheese whipped topping make this carrot cake trifle a must for Easter.

INGREDIENTS

  • 1 box Betty Crocker carrot cake mix prepared according to package directions for a 9×13-inch cake
  • 8 ounces cream cheese softened
  • 3/4 cup butter softened
  • 3 1/2 cups powdered sugar
  • 1 tablespoon vanilla
  • 16 ounces Cool Whip
  • 1 cup chopped walnuts

Strawberry “Carrots”

  • 1 pkg. (4-ounce) Baker’s White Baking Chocolate
  • Orange food colouring dye (or use 1 part red, 2 parts yellow colouring)
  • 8 strawberries, washed, stems left on, completely dry, and at room temperature

DIRECTIONS

  1. Prepare the carrot cake and bake according to the package directions for a 9×13 cake. Allow the cake to cool, then cut it into cubes.
  2. Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed until the mixture is light and fluffy; about 2-3 minutes. With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed. Add the vanilla and beat the frosting on medium speed for about 2 minutes. Gently fold in the Cool Whip until it is completely mixed in.
  3. In a trifle dish or glass dish, place down a layer of cake, then a layer of the cream cheese mixture. Sprinkle walnuts on top of the cream cheese. Repeat the layers until your trifle dish is full, ending with the walnuts on top.
  4. Refrigerate until serving. Garnish with Orange White Chocolate Strawberry “Carrots”, if desired.

Orange White Chocolate Strawberry “Carrots”

  1. Using a double boiler, heat 1–3 inches of water in the uncovered bottom pot. Do not put the top pot over the water until the water reaches a low simmer. Once the water is simmering, put the chocolate into the top portion of the double boiler. Place this container on top of the simmering pan. The indirect heat from the steam will warm the chocolate slowly, keeping it below seizing temperature. Note: If using baking chocolate, break it into small pieces of roughly equal size. Make sure your hands are completely dry. Any moisture could ruin your chocolate.
  2. Add the food colouring. Note: Liquid dye is less likely to cause seizing if added right away before the chocolate melts.
  3. Keep the heat on the lowest setting, or turn it off completely if melting a small batch of chocolate. Stir slowly and constantly until smooth, then remove from heat. Note: White chocolate burns very easily, and should never get above 115ºF.
  4. Line a baking sheet with parchment paper.
  5. Holding the top/ greens of the strawberry, dip it into the chocolate, and coat completely up to the leaves. After dipping carefully place each strawberry on the baking sheet leaving space between each strawberry so they don’t touch. Drizzle the remaining chocolate over the strawberries.
  6. Allow 10 minutes or so for the chocolate to harden fully. Store in an airtight container. Serve as a garnish for the Carrot Cake Trifle.

These cute bunny ear desserts are filled with layers of coconut cake, fresh berries, coconut, and creamy pudding, and topped with bunny faces.

Bunny Ears Mason Jar Trifle

This fun, layered trifle is perfect for kids!

INGREDIENTS

  • 1 pkg. yellow cake mix
  • 2-2/3 cups Baker’s Angel Flake Coconut (7-oz. pkg.), divided
  • 1-1/4 cups cold milk, divided
  • 1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1/4 cup powdered sugar
  • 1 tub (8 oz.) Cool Whip Whipped Topping, thawed
  • Oval-shaped cookies (Palmier, Milano, Biscoff, Vienna)
  • Marshmallows
  • Chocolate chips
  • Fresh berries or cherries

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Prepare the cake mix as directed on the package for 24 cupcakes, stirring 2/3 cup coconut, 1/4 cup milk, and dry coconut pudding mix into batter before pouring into prepared baking pans. Bake according to package instructions. Remove from oven and cool the cakes for 10 minutes. Remove from pans and transfer to wire racks to cool completely.
  3. Meanwhile, beat the vanilla pudding mix, sugar, and remaining milk in a large bowl with a whisk for 2 minutes. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble the trifles.
  4. Cut and stack cake layers in the mason jars, filling with layers of heaping spoonfuls of the pudding mixture and sprinkling the remaining coconut and berries throughout. Top the jars with the remaining pudding mixture. Press the remaining coconut into the pudding mixture.
  5. Using oval cookies, and marshmallows, make a bunny face on the top of each mason jar. You can use chocolate chips for the eyes. Refrigerate for at least 1 hour before serving.

 

Lemon Chicken Piccata

Mar 14, 2023

 

This classic Italian American dish features tender chicken breasts in a tangy, creamy lemon sauce. Serve over pasta, rice, or mashed potatoes.

Prep Time: 5 minutes  •  Cook Time: 20 minutes •  Makes: 4 servings

INGREDIENTS

  • 4 boneless and skinless chicken breasts
  • 1 lemon, juiced
  • 1/4 teaspoon lemon zest
  • 1/3 cup all-purpose flour
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 cup chicken broth
  • 2 garlic cloves, minced
  • 1/4 teaspoon garlic powder
  • 2 tablespoons capers, drained and rinsed
  • 1/2 cup heavy/whipping cream
  • Fresh parsley, chopped
  • Salt and pepper, to taste

DIRECTIONS

  1. In a small bowl whisk chicken broth, lemon juice, lemon zest, garlic powder, and capers together. Set aside for later.
  2. Tenderize chicken by laying breasts between two pieces of parchment paper. Use a smooth side of a meat hammer to pound the meat until it’s about half an inch thick. Evenly sprinkle salt and pepper over both sides of the chicken.
  3. Add flour to a shallow bowl and dredge chicken into flour, evenly coating on all sides.
  4. Heat olive oil and 2 tablespoons butter in a large pan. Add coated chicken to the pan and cook for 4-5 minutes on each side. Chicken should be browned and cooked through. Remove from pan onto another plate.
  5. In the same pan, add 1 tablespoon of butter and minced garlic. Sauté until fragrant, about 1 minute. Add chicken broth and caper mixture to the pan, and whisk the ingredients together, scraping up any browned bits. Reduce the sauce for about 4-5 minutes, whisking often. Add the heavy cream, and whisk until blended. Simmer for another 3 minutes, or until the mixture becomes bubbly. Return the chicken to the pan with the sauce and cook for a further 5 minutes.
  6. Garnish with fresh parsley and parmesan cheese, if desired, and serve.

Banana Oat Pancakes

Mar 14, 2023

These healthy, gluten-free pancakes are quick and easy to make.

Prep Time: 15 minutes •  Cook Time: 10 minutes  •  Total Time: 25 minutes •  Makes: 2 servings

INGREDIENTS

  • 2 ripe bananas, peeled
  • 2 eggs
  • ½ cup rolled oats
  • ½ teaspoon baking powder
  • pinch of salt
  • maple syrup or honey, optional
  • fresh fruit, for topping, optional

DIRECTIONS

  1. Add the bananas, eggs, oats, baking powder, and salt to a blender.
  2. Blend on high speed until the mixture is smooth. Allow the batter to stand for 10 minutes until thickened slightly.
  3. Spray a skillet with cooking spray (or lightly coat the skillet with margarine, olive oil, or coconut oil) and then heat over medium heat.
  4. When the skillet is hot, drop spoonfuls of the batter into the skillet and when the pancakes puff and bubbles form along the edges, flip them over; or about 2-4 minutes on each side, and until golden brown. Note: If desired, add slices of banana to the batter just after adding to the skillet. The slices cook right into the pancakes.
  5. Serve with a drizzle of maple syrup or honey, and the fruit of your choice.

 

Cherry Hand Pies

Feb 10, 2023

Perfect little pies for teatime, or packing in lunch boxes!

Makes: 16 hand pies

INGREDIENTS

  • 10 oz fresh pitted cherries
  • 2 tablespoons sugar
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon almond extract (or vanilla extract if you prefer)
  • 1 tablespoon lemon juice
  • 1 lb frozen puff pastry, 2 sheets
  • 1 egg, beaten
  • Confectioner’s sugar for dusting.

DIRECTIONS

  1. Combine cherries, sugar, cornstarch, almond extract, and lemon juice in a saucepan. Cook over low heat for 5-10 minutes, crushing the cherries with a spoon and stirring occasionally.
  2. Remove from heat and let cool.
  3. Preheat oven to 425˚F.
  4. Roll out the puff pastry. Using a large heart-shaped cookie cutter, cut hearts out of each sheet of pastry – about 8 per sheet of pastry. Using a very small heart cookie cutter, cut a heart in the center of eight of the heart-shaped pastry cutouts.
  5. Fill eight cutouts with a spoonful of cherry filling. Do not overfill! Lay the pastry with the small cutout over the filled half and pinch closed with your fingers. Then use a fork to crimp along the seams for a tight seal.
  6. Place on a baking sheet lined with parchment paper. Brush with egg wash.
  7. Bake 10-12 minutes until golden brown and puffy.
  8. Remove from oven and dust with confectioner’s sugar, if desired. Cool slightly before serving.

 

White Chicken Chili

Feb 8, 2023

Warm up with a bowl of this creamy, spicy soup! Hearty and delicious, this White Chicken Chili is a great alternative to traditional chili recipes.

INGREDIENTS

  • 1 tablespoon olive oil
  • 2 medium onions – diced
  • 2 jalapeño peppers – seeded and diced
  • 5 cloves garlic, minced
  • 1 (4-ounce) can diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt – plus more to taste
  • ½ teaspoon black pepper
  • 4 cups low-sodium chicken broth – plus more if needed
  • 2 pounds boneless skinless chicken breasts
  • 2 (15-ounce) cans white cannellini beans
  • 1½ cups corn (canned or frozen)
  • 8-ounce cream cheese – cut into cubes and brought to room temperature
  • Juice of 1 lime

Serve with your favourite toppings and sides: chopped fresh cilantro, sour cream, Monterey Jack cheese, cheddar cheese, sliced scallions, avocado, fresh lime juice, hot sauce, tortilla chips

DIRECTIONS

  1. Heat the olive oil in a large Dutch oven set over medium-high heat. Add the onions and jalapeños and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute, or until fragrant.
  2. Reduce the heat to medium. Stir in the diced green chilies, cumin, chili powder, oregano, salt, and black pepper. Mix well to combine.
  3. Add the chicken broth and chicken breasts to the pot. Increase to high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover. Allow the soup to simmer and the chicken to cook for approximately 20-25 minutes, or until the chicken is fully cooked.
  4. Add one can of beans to a small food processor. Process until smooth, but somewhat chunky. Set aside. Open the other can of beans and drain and rinse in a fine-mesh strainer. Set aside.
  5. Remove the cooked chicken from the pot and allow it to cool before shredding.
  6. Stir in frozen corn and both the blended and drained white beans, and return to a simmer. Add the cream cheese and stir well. Simmer for 5-10 minutes more, or until the cream cheese has dissolved within the soup.
  7. Add the shredded chicken to the pot plus the lime juice. Season with additional salt and pepper, to taste.

 

Bacon Cheeseburger Bowls

Feb 8, 2023

Grab a muffin pan, and create these easy Bacon Cheeseburger Bowls!

INGREDIENTS

  • 8 slices cooked bacon, crumbled
  • 2 1/2 cups shredded cheddar
  • 2 lb. lean ground beef
  • Kosher salt
  • Freshly ground black pepper
  • Ranch dressing, for serving
  • Chopped scallions, for serving
  • Chopped tomatoes, for serving
  • Bread and butter pickles, for serving

DIRECTIONS

  1. Preheat oven to 400°F.
  2. In a medium bowl, toss the bacon with the cheddar cheese.
  3. Coat a 12-cup muffin tin with cooking spray. Season beef with salt and pepper. Add a small handful of beef to each muffin tin, then press up the sides to create a cup. Divide the bacon-and-cheese mixture evenly among the cups.
  4. Bake until the beef is cooked through and the cheese is melted; about 15 minutes. Let cool slightly.
  5. Using a knife or spatula, release hamburger bowls from muffin tins. Top with pickles, scallions, and tomatoes.
  6. Serve with Ranch dressing.