Holiday Recipe Idea

No doggie update yet. I'm too tired to explain it all. I will in a couple of days... I just typed up this recipe to give to someone and I figured I'd share it with all of you sinceI had it handy.

I made this for Thanksgiving and it was a huge hit. I don't really like pumkin and I also don't like strong-tasting gingerbread (which the gingerbread mixes usually are) but I liked this recipe a lot. So did my family.

Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling (I used the one that was already mixed for a pie)
1/2 cup packed brown sugar
1/3 teaspoon cinnamon
1 (12-ounce) container frozen whipped topping (I used the large tub of Cool Whip Light)
1/2 cup gingersnaps, optional (I used them--the little crunch was great. Nilla Wafers would have been good too.)

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. (I cubed the gingerbread rather than crumbling. It looks prettier in the bowl) Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Refrigerate overnight. Trifle can be layered in a punch bowl. Sprinkle the top with crushed gingersnaps before serving, if desired.

This recipe was great. I didn't have a trifle bowl, but I used one that's cylinder-shaped so all the layers showed beautifully. This would be a nice birthday cake alternative for people who like those split-and-filled bakery cakes that are all layered with cream and fruit and wrapped in a clear collar. You could substitute white or yellow cake and mix some fruit into the pudding instead and add fresh fruit to the layers as well. Or you might make it with choc cake or brownies, chocolate pudding and fresh raspberries. Yum!

Enjoy!

Recipe

Since I love this recipe, I thought I'd post it. This is what I brought to the Potluck we had at work this week. I call it Joanne's Chinese Cabbage Salad, but I've also heard it called Chinese Cole Slaw. It's very simple to make and consisits of dressing, topping and the actual veggie-part.

*~Joanne's Chinese Cabbage Salad~*

To make the dressing
Combine all in a shaker:
1/4 cup Red Wine Vinegar
1/4 cup Rice Vinegar
1/4 cup Balsamic vinegar
1/4 cup Soy Sauce
1/4 cup Sugar (I only use 1/2 of this)
Chopped fresh garlic to taste--if you like (I always use some)
1/2 bottle of Gerard's Caesar Dressing (I use Non-fat--with all the vinegars, you can't taste the difference)

To make the topping:
1 package of Top Ramen Noodles
1/3 cup chopped almonds
Break up the dry noodles and brown them in a pan (I spray the pan with Pam rather than using butter). Once they start to brown add the seasoning packet and the almonds and toast everything. Be careful because it browns quickly once you add the seasoning and almonds. Set aside to cool.

The basic salad consists of:
I large head of cabbage
2 bunches of green onions
Shred the cabbage, chop the onions, and put everything in a large bowl.

To serve:
Keep everything separate until ready to serve. Toss cabbage mixture with the dressing (I never use it all) and once it's tossed add the ramen/almonds and toss it a little more.

To make it a meal salad:
Add chunks of chicken breast and have fun with it. Add mandarin oranges and shredded carrots, chunks of broccoli or tomatoes for color. For a meal, I'd add all of these things. Maybe a little red onion too. I believe in "more is more." Plus, it's all healthy too. You only get a small amount of fat from the ramen and almonds.

It's really fast and easy to make--shredding the cabbage takes the longest. Once you have the vinegars and soy sauce in your cupboard, you only have to buy the dressing, cabbage, onions, nuts and noodles. Nice when you're in a hurry.

Enjoy!

Current Mood: Satisfied. I just posted last week's critique to my writing workshop and copied this week's scene so I can hopefully work on it tomorrow.