Follow along with me as I review recipes and other recipe blogs out there! Try new recipes and re-discover old favorites!

Tuesday, December 6, 2011

Episode 5: Raspberry Fudge Mocha Mousse Triffle

Dec 6th, 2011
6.37 minutes

Today's episode is a wonderful desert called Raspberry Fudge Mocha Mousse Triffle !! Perfect desert for your Holiday meal!!  Easy to make and easy to take!!!  This recipe can also be found on the Folgers website.

This recipe can be found on the side bar under desert or by clicking here. 

You can listen to this week's podcast by clicking here.   Or by using the player below.

Raspberry Fudge Mocha Mousse Trifle

You can find this recipe on the Folgers site here.


  • 1 (12 oz.) jar Smucker's® Red Raspberry Preserves, divided
  • 1 1/2 cups red raspberries, washed and drained
  • 1 (12 oz.) jar Smucker's® Hot Fudge Topping, divided
  • 1/4 cup strong-brewed* Folgers® Lively Colombian Coffee
  • 2 (8 oz.) containers frozen whipped topping, thawed
  • 1 (10 oz.) prepared angel food cake, cut into 1-inch cubes, (8 cups)


  1. COMBINE 3/4 cup preserves and raspberries in small bowl. Reserve 5 raspberries for garnish. Place 2 tablespoons hot fudge topping in small resealable plastic bag for garnish. Stir strong-brewed coffee into remaining hot fudge in large bowl until blended. Fold in one container whipped topping to make mousse. Stir remaining container of whipped topping until fluffy.
  2. LAYER half the cake cubes in a trifle bowl or 2 1/2 to 3-quart glass bowl. Spread on half of fudge mousse and half of plain whipped topping. Spoon all the berries evenly over topping. Top with a layer of remaining cake cubes and fudge mousse.
  3. SPOON dollops of remaining whipped topping over center of trifle. Top with reserved raspberries. Microwave remaining preserves on HIGH for 10 seconds. Stir until smooth. Drizzle over topping and fudge mousse. Microwave reserved hot fudge topping on HIGH for 5 seconds. Cut small corner off bag. Drizzle over top of trifle. Chill 1 hour before serving.

Saturday, December 3, 2011

Episode 4: Olive Garden taste like soup!!

Dec 3rd, 2011
7 .56 minutes

Today's episode is how to make a soup that taste just like you would get at Olive Garden!!

Chicken & Gnoocchi Soup.   

You can listen to this week's podcast by clicking here.   Or by using the player below.

Almost Like Olive Garden Chicken & Gnoocchi Soup

Olive Garden Chicken & Gnoocchi Soup

Menu Description: “ A creamy soup made with roasted chicken and traditional Italian dumplings, and spinach.” Just like served at Olive Garden.  From the Book Top Secret Restaurant Recipes by Todd Wilbur
It’s hard to find premade gnocchi that is as good as the stuff Olive Garden uses in their new hit soup. The gnocchi are perfectly tender and seasoned with a big of nutmeg. But making gnocchi at home from scratch doesn’t have to be hard. In this secret recipe for gnocchi made  Olive Garden way, I found it best to use instant mashed potatoes. This way I could not only save the time but also be certain that the gnocchi would turn out exactly the same with each batch. Once you make the gnocchi and form each chunk of dough into small disks, you can start on the soup. For the chicken, just grab a roasted chicken in your supermarket. Take off the skin, then remove the meat and chop it up before adding it to the soup. When the soup simmers until thick you will have eight 1 cup servings of a soup that taste exactly like the new Olive Garden top menu choice.


1 cup potato Buds
¾ teaspoon plus 1/8 teaspoon salt
¼ scant teaspoon ground nutmeg
1 cup boiling water
1 egg yolk
2/3 cup all purpose flour2 tablespoons vegetable oil


½ cup shredded carrot
¼  cup diced onion
1/4  cup chopped celery
1 teaspoon minced garlic
2 tablespoons cornstarch
 4 cups chicken broth
4 cups water
1 ½ teaspoons salt 
½ teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 ½ cups half and half
1 roasted chicken with meat removed and chopped
2 cups chopped fresh spinach

1.     Make the gnocchi by mixing the potato buds with the salt and nutmeg. Stir in the boiling water and continue mixing until no dry flakes remain. Stir in the egg yolk until the mashed potato mixture has an even pale yellow color throughout.
2.     Stir in the flour and knead for about a minute with your hands.
3.     Use a ½ teaspoon to measure out small portions of the dough. Using floured hands, roll the small dough portion around between the palms of your hands, making a ball, then press each ball down onto floured wax paper; making a small disk. When all the gnocchi is made, you can begin to make the soup.
4.     Heat up the oil in a large soup pot or Dutch oven over medium heat. Add the carrot , onion, celery and garlic and sauté for 3 minutes. Whisk the cornstarch into the chicken broth and add to the vegetables along with the water. When the mixture begins to boil, add the gnocchi. Reduce the heat and simmer for 10 minutes. Add the half and half and simmer for another 10-15 minutes, or until the soup begins to thicken. Add the chicken and spinach and simmer for another 10 minutes or until the soup has thickened and the spinach is tender.
5.     Makes 8 cups

This recipe is from the Cookbook   Top Secret Restaurant Recipes by Todd Wilbur

Saturday, November 19, 2011

Episode 3: Thanksgiving Recipes

Nov 19th, 2011
5 .5 minutes

Today, we will be exploring my favorite recipe site..www.recipe.com.  I will talk about 2 of my favorite recipes! Creamy Cranberry Jello & Mashed Potatoes .   I will also tell you how we cook our Turkey!!  So be sure to tune in below!!   

Cream cheese Mashed Potatoes!!

  • 3-1/2 pounds  potatoes, peeled and quarteredOn Sale
  • 1 8-ounce package  cream cheese, cut up and softenedOn Sale
  • 1 8-ounce carton  dairy sour creamOn Sale
  • 2 teaspoons  yellow mustard
  • 3/4 teaspoon  salt
  • 1/2 teaspoon  ground black pepper
  • 4 slices  bacon, crisp-cooked, drained, and crumbledOn Sale
  •   Snipped chives (optional)On Sale
Preheat oven to 350F. Cook potatoes in boiling water for 20 to 25 minutes or until tender. Drain and mash. Add cream cheese, stirring until combined. Gently stir in sour cream, mustard, salt, and pepper.
Lightly grease a 2-quart casserole or 2-quart square baking dish; spoon potato mixture into prepared dish.
Bake casserole, uncovered, in the preheated oven for 30 to 35 minutes or until heated through. Top with bacon and, if desired, chives.

Creamy Cranberry jello

stir together this easy molded cream cheese and gelatin salad in minutes and let it chill. If you don't have a fancy mold for this creamy cranberry salad, make it in a 1 1/2-quart glass dish and serve it family-style.

  • 1/2 cup  water
  • 1 envelope  unflavored gelatin
  • 1 8-ounce package  cream cheese or reduced-fat cream cheese (Neufchatel), softenedOn Sale
  • 1 12-ounce carton  cranberry-strawberry or cranberry-raspberry crushed fruit
  • 1/4 cup  chopped pecansOn Sale
  •   Sugared cranberries* (optional)
  •   Sugared fresh basil leaves* (optional)

In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.
Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.
In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.
Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.
*Note: To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.

Nutrition Facts
Calories 267, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 41 mg, Sodium 125 mg, Carbohydrate 25 g, Fiber 0 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet