Family, Food, Kids

Chocolate Strawberry Trifle

Chocolate Strawberry Trifle 1

I love desserts, and chocolate. This is one of my favorite desserts! Hi, my name is Melanie Sievers and I am taking over my moms blog today. Plus I made this all by myself and I am calling it “Melanie’s Ultimate Chocolate Trifle.” I hope you all enjoy this wonderful and delicious dessert.

Chocolate Strawberry Trifle

  • Servings: 8-10
  • Difficulty: Easy
  • Print

INGREDIENTS:

  • 1 large pound cake
  • Trifle bowl
  • 1 package of instant pudding mix (prepare as directed)
  • Strawberries
  • Raspberries, Blueberries, and white chocolate chips

DIRECTIONS:

  1. Gather all of your ingredients, which are listed up above.
  2. Cut the stems of the strawberries off and cut each one in half. This will make it easier to put on the trifle. Place Mel's Trifleall the strawberries in a bowl and sprinkle some sugar on it.
  3. Get the package of pudding and pour it in the bowl. Now you want to put three cups of milk in the bowl with the pudding. Stir until it is thick enough to be like pudding.
  4. Slice the pound cake into cubes.
  5. Get your trifle bowl and place pound cake cubes in bowl until the bottom is full.
  6. Put your pudding on top of the pound cake until you don’t see anymore pound cake.
  7. Place about 6-8 strawberries on the pudding and the repeat steps 5-7 three times.
  8. You can now place other ingredients on top of the pudding like: raspberries, with sugar, blueberries, white chocolate chips and any other yummy ingredients that you would like to put on your trifle.
  9. Put your trifle in the fridge for about two hours or more.

Enjoy your delicious dessert!

Trifle

Family, Food

Tuna Casserole

 

Tuna Casserole Pic

In our family, Fridays in Lent means no MEAT!  That is not always an easy sacrifice, however it does allow us to try out some new recipes or in this case….not so new recipes – Tuna Casserole.

Like most kids, I never liked tuna casserole when I was young.  When my mom made it for dinner, I ate a few bites, played with it a bit, but filled up on bread. Now, as an adult, I really enjoy tuna casserole especially the one I grew up eating when I was a child.  If you’ve never liked tuna casserole, try this one out.  It’s a keeper!

The secret to this recipe is the French fried onion rings!

Ingredients:

  • 2-3 Cans of White Tuna (broken up)
  • 1/2 box of Rotini Noodles (cooked)
  • 1 Can of Cream of Mushroom Soup
  • 1 Bag of Frozen Broccoli Florets (use 3/4 of bag)
  • I Medium Onion (chopped)
  • 1/2 Cup of Butter or Margarine
  • 3/4 Cup of Milk
  • 1 Can of French’s Fried Onion Rings
  • 1/2 Tablespoon of Italian Seasoning
  • Sea Salt (because we love it)
  • Pepper to taste

Directions:

  1. Preheat oven to 350 degrees. Saute the onion in butter over medium heat until tender.  Meanwhile, cook pasta according to package directions and during the last 4 minutes of cook time, add the broccoli.
  2. Add the cream of mushroom soup to the onions along with the milk.  Slowly stir together while adding salt, pepper, and the Italian seasonings. Continue to simmer on low for a while.
  3. In a large corning ware bowl, add the pasta and broccoli mixture.  Break up tuna and add to the pasta.  Pour the onion soup mixture into the bowl and gently mix all together.
  4. Cover and bake for 20 minutes.  Then, add the fried onion rings on top for another 5-7 minutes.

Enjoy!

 

Family, Food

Brown Rice

Ingredients

Grandma’s brown rice doesn’t need much explanation or description.  It’s the all time favorite side dish from adults to kids.  Three ingredients is all you need. It’s super easy and oh so good! It’s the best dish to accompany any steak, meat, or fish.

Ingredients:

  • 2 Cups of White Rice
  • 2 Cans of Campbell’s Beef Consomme (10.5 ounces)
  • 1 Stick of Butter (can use 1/2 stick to cut down on fat)

Directions:

  1. Preheat oven to 350 degrees. Place all ingredients in a glass casserole or corning ware dish (1.5 or 2 quarts). Cover and cook for 45-50 minutes, stir rice halfway through.

Enjoy!

DSCF4357

Family, Food

Twice Baked Potatoes with Cheddar and Bacon

Twice Baked Potatoes

I never met a potato that I didn’t like.  I’m a huge fan of any kind of potato recipes but I really love twice baked potatoes. However, I must admit that I’ve had my frustrations in making them.  They usually turn out good tasting, but not always good-looking visually.  They end up falling flat or seeping out the sides. This particular recipe provided me with the most success both visually and tastefully. Plus, it was pretty easy to make and involved a lot of bacon!

Ingredients:

  • 6 Large Baking Potatoes
  • 6 Bacon Slices
  • 1 Medium Onion, chopped
  • 1/2 Cup of 2% Milk
  • 1 Egg
  • 1 Cup (4 ounces) of Shredded Cheddar Cheese
  • 7 Tablespoons of Butter, divided
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of White Pepper

Directions:

  1. Preheat oven to 400 degrees. Scrub and pierce potatoes.  Rub or Spray butter all over potatoes. Place on a baking sheet for 45-50 minutes or until tender.
  2. Meanwhile, cook bacon in a skillet over medium heat until crispy. Place bacon on paper towels, while reserving 1 tablespoon of drippings.  Cook the onion in the reserved drippings until tender, set aside. Break up bacon into small Twice Baked Preppieces and set aside.
  3. After the potatoes have cooled, cut a thin slice off the top of each potato and discard.  Scoop out the pulp and place in a large mixing bowl. Mash the pulp with butter. Stir in milk, egg, salt, and pepper. Next, stir in the cheese, onion, and bacon.
  4. Carefully spoon the mixture into the potato shells. Place on a baking sheet.  Sprinkle chives and some extra cheese on top of potatoes. Bake at 400 degrees for 15-20 minutes.

Enjoy!

Family, Food

Stuffed Green Peppers

Sievers Stuffed Peppers

There is nothing better than getting that “hand me down” recipe passed on from generations.  This stuffed pepper recipe is compliments of my awesome mother in law, Nancy Sievers.  I’ve been making this recipe for over 12 years. Making recipes from your childhood brings back so many fond memories so we agreed to have some recipes from each side of the family. It has worked out great!

This recipe is another favorite in this household.  I love it and my kids love it. Do my kids eat the pepper?  No, except my 10 year old, Jack, who has a very sophisticated palate.  He loves everything. He may not eat the entire pepper but he will eat a lot of it.  Heck, the best part of this recipe is the stuffing anyway.

It’s super easy to make.  You can even make these peppers in advance…refridgerate or freeze.  One key to this recipe is the last 15 minutes of cook time…make sure you do not forget to uncover and let them get a little browned on top, without drying out of course.

Ingredients:

  • 4 Large Green Peppers (prefer 4 lobes)
  • 2 Cups of Boiling Salt Water
  • 1 Can Tomato Sauce (8 ounces)
  • 1/2 Pound of Ground Beef
  • 3/4 Cup of Rice
  • 1 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper
  • 1 Tablespoon or more of Chopped Onion
  • Dash of Crush Red Pepper (optional)

Directions:

  1. Heat oven to 350 degrees.
  2. Cut a thin circular slice from the stem of each pepper.  Wash inside and out, removing all seeds and membranes.
  3. Cook peppers in boiling water for 5 minutes.  Drain and cool.
  4. Mix all the other ingredients together in a large bowl.
  5. Stuff Peppers lightly with the meat mixture.  Stand upright in a baking dish.
  6. Cover and bake 45 minutes. Uncover peppers and bake another 15 minutes.

Stuffed peppers are not complete without ketchup!  I double this recipe every time I make it because it is so easy and we gobble it up every time.

Enjoy!

Stuffed Peppers Cooked