Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde--bright parsley, tart lemon, piquant capers, and green olives--for a fresh, fast twist on col...
In this video, Betty demonstrates how to make a fresh strawberry/blueberry trifle--complete with pound cake, white chocolate pudding, and whipped topping for the top! Since it is red, white, and blue, it will be great for your 4th of July celebration!
Ingredients:
1 quart fresh strawberries, washed and cut into quarters
1 quart fresh blueberries
4 tablespoons Splenda (or other artificial sweetener or sugar)
4 cups pound cake, cubed (You may use angel food cake or pound cake from the deli. If you make your own, I have posted Betty's Perfect Pound Cake with Sugar Glaze Topping--leave off the glaze.)
1 small (or large) package white chocolate pudding mix (I used small sugar-free. You may use vanilla or banana flavor, if you can't find white chocolate. If you use a large package of pudding mix, your trifle will be more creamy; with a small package, it will be drier.)
2 cups milk (I used skim milk.)
8 oz. frozen whipped topping, thawed
Prepare your strawberries and blueberries, and place them in two separate medium-sized bowls. Sprinkle 2 tablespoons Splenda over each bowl, and stir until blended in. Reserve 1/2 cup strawberries and 1/2 cup of blueberries for garnish. Now, make your white chocolate pudding. Add 2 cups of cold milk to 1 small package of white chocolate pudding mix. Beat for 2 minutes, and set aside. In a large clear bowl, assemble your trifle. Place 2 cups cubed pound cake, followed by 1/2 of your sweetened strawberries and 1/2 of your sweetened blueberries. Now spread 1/2 of your white chocolate pudding over the top. Make sure each layer gets to the sides of the bowl for looks. Repeat the four layers. Spoon 8 oz. whipped topping on top, and place your reserved strawberries and blueberries as garnish. Cover with plastic wrap and refrigerate 8 hours or overnight before serving. Beautiful, healthy, and terrific!!!
Check out this classic Texas Chili that's been cooked up in the States since the mid 1800's, and for good reason. It tastes real good, is simple to make, and its spicy heat will sure cure what ails you.
This all meat "chili con carne" has Spanish and Mexican roots, but it took the Texas Range Cooks out on the cattle drives to make this style of Chili a legend.
Give it a try. Our BBQ Pit Boys Texas Chili recipe is real easy to do. All you need is some beef ground chuck, some beef brisket (if ya have any left over), onions, garlic, some special spices, bbq sauce, your favorite beer, and just a little bit of your time! Can you smell that? It smells good! -BBQ Pit Boys
