Strawberry Banana Trifle

 1 (5 ounce) package instant vanilla pudding mix
 3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed

Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Chocolate Trifle

• 1 (19.8 ounce) package brownie mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup water
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (1.5 ounce) bar chocolate candy

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Strawberry Vinaigrette

 1/3 c Agave
1/3 c. white rice vinegar (unsweetened)
6-10 medium strawberries
Mix in blender until fruit is liquefied.  

Spinach Lasagna

• 20 lasagna noodles
• 2 tablespoons olive oil
• 1 cup chopped fresh mushrooms
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 cups fresh spinach
• 3 cups ricotta cheese
• 2/3 cup grated Romano cheese
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil leaves
• 1/2 teaspoon ground black pepper
• 1 egg
• 3 cups shredded mozzarella cheese
• 3 cups tomato pasta sauce
• 1 cup grated Parmesan cheese

 Preheat oven to 350 degrees F (175 degrees C).

1. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
3. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
4. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving

Bowtie Pasta Salad

 We are trying to make a conscience effort at our house to eat better. I found a this yummy recipe in Runner's World and changed a few ingredients and a few other things and came up with this yummy pasta salad great for a light summer timer meal.  My boys even tired some of it and thought it was ok.

2 T Olive Oil
1 small red onion chopped
1 T minced garlic
1 c mixed olives pitted(I used a bag of salad olives that I found in the produce department)
Juice of 1 lemon
1 c cherry tomatoes
1/2 c crumbled feta cheese
1 box bow tie pasta cooked and drained
1 c spinach

Put oil in skillet over medium heat add onion and garlic and cook for 5 minutes.  Stir in olives, lemon juice and tomatoes. Sprinkle with salt and pepper.  Cook until heated and then let cool.   Put pasta in a large bowl and add cooled mixture, feta and spinach. Enjoy!!

Sarah's Salad

I made this salad for a family party and was asked for the recipe.  Sorry the picture is not the best this was taken after most of the salad was eaten!

1 head iceberg lettuce
3 strips of bacon
1/2 10 ounce pkg frozen peas
1/4 t sugar
1/2 t salt
1/4 t pepper
1/2 c shredded Swiss cheese or cut 2 1/2 ounces in strips
2/3 c. chopped green onion
1/4 c mayonnaise
1/4 c salad dressing

Wash an drain lettuce.  Dry thoroughly. Dice bacon and saute until crisp; drain on paper towels.  Run hot water over frozen peas and drain. Tear lettuce into bite-sized pieces into salad bowl.  Sprinkle with sugar, salt and pepper.  Add peas, cheese, onion, mayonnaise and salad dressing. (These ingredients by be layered, if desired, with mayonnaise spread on last. Cover tightly and refrigerate overnight.) Chill.  Toss when ready to serve and garnish with bacon.

Spinach Lasagna Rolls

I got this recipe from Good Things Utah  (click on Good Things Utah for the recipe)from their guest Kat Peterson.  They were super easy to make and my boys and the neighbor girls ate spinach and didn't even realize it!!  This recipe makes a big batch so if you have a small group you are feeding you can freeze some of them.

Now that I made this recipe several times I have made a few variations they are listed in red.

1 lb Lasagna Noodles (Boiled in salty water for 8 minutes)
2 Jars (24 oz) Spaghetti Sauce I only use 1 large jar and I pour a thin layer of sauce on the bottom of the pan
1 lb Turkey Sausage I lightly season my turkey with seasoning salt
1 Onion
1 15 oz Ricotta Cheese
2 Eggs
2 Packages Frozen Chopped Spinach (Thaw and squeeze out as much liquid as possible. Chop) I don't like the taste of frozen spinach I use fresh it works perfect
6 Tbsp. Fresh Italian Parsley (divided) I only use about 1-2 T in the mixture and I don't put any on the top
1 tsp. Dried Basil
1 tsp. Dried Oregano
4 cup Mozzarella Cheese (1 lb) (reserve ½ C for the top)I have been using an Italian cheese mix
1 cup Parmesan Cheese (reserve ¼ C for top after baking)



Cook pasta in a large pot of heavily salted water for 8 minutes. Drain noodles and set aside.
Brown the turkey sausage in a skillet over medium/high heat with one chopped onion and cook until the onion is translucent. Let this mixture cool slightly.
In a large mixing bowl, combine the meat mixture with the rest of the ingredients except for the sauce. Place a large handful (about ¼ cup) of the mixture on one end of a lasagna noodle and roll the noodle up. Place in a greased baking dish and cover with your favorite jar of sauce. Makes 2 8X8 baking dishes with approximately 9 rolls each. (These can be covered and frozen at this stage)
Bake covered with foil for 30-45 minutes. (Baking time will double if frozen) Remove the foil and bake uncovered for 10 minutes. Let stand with loose foil for 15 minutes before serving. Sprinkle with remaining parmesan cheese and parsley.

Chicken Pasta Salad

6 oz Rotel Pasta
1/2 c. sunflower seeds
1/2 c. oil
1/3 c. soy sauce
1/3 c. vinegar
3 T. sugar
1/4 t. salt and pepper

Cook pasta.  Mix dressing and add to pasta with 3 c. shredded chicken.  Marinate all together overnight.  Just before serving add spinach pieces and chopped green onions.

Flank Steak Salad and Dressing

Marinade

1/2 c. honey
1/2 c. soy sauce
1/2 c. red wine
3 cloves of garlice minced
1/4 t. rosemary
1/4 t. chili powder
1/2 t. pepper

Mix all ingredients and marinate over night and grill to desired doness.

Salad Ingredients

Romaine Lettuce
Cucumber
Red Onion
Blu or Feta Cheese
Tomatoes

Dressing

Juice from 1 lemon
3 cloves of garlic crushed
1/4 to 1/2 c. oil
1 t. salt
1/2 t pepper

Mix juice, garlic, salt and pepper while adding oil.   Beat with whisk briskly.  Cover and put in fridge for at least 3 hours.

Spaghetti Carbonara

Cook 1/2 lb bacon cut in small pieces and set aside.

Herb Marinade

1 clove of garlic
3T olive oil
1 1/2 t basil
1 t. oregano

Cook on low heat.

add 1/2- 3/4 cup of chopped onion

add 1/4 c. cooking wine
salt and pepper to taste
add 1/2 to a full pint of heavy cream

Pour cream into marinade and cook for about 10-15 minutes on medium until you see small bubbles turn to warm and add bacon into the sauce.   Pour sauce over thin spaghetti noodles and toss then serve.