Cherry Pie Trifle & A Giveaway...

 

I love cherry pie... and pound cake... and vanilla pudding... so I thought I'd layer all that goodness and make a trifle.

Pretty smart, if I do say so myself.

With the Fourth of July coming up, I wanted to post a dessert that would be fun to serve... and what isn't more fun to serve than a trifle?

Nothin'... that's what.

I also wanted to have a giveaway for all of you wonderful followers out there. Yep, a giveaway... the very FIRST giveaway here on So Domesticated!

That lucky someone will win a $25.00 Bake It Pretty gift certificate... woohoo!

So, all you have to do is answer this question in the comment section of this post:

What are your plans for this July 4th?

UPDATE: This giveaway has ended!

Rules
One entry per person, please.
Contest closes midnight Pacific time on July 4th and I'll announce the winner July 5th.
The winner will be chosen by Random.org.
*This isn't a paid endorsement or advertisement, this giveaway is sponsored by So Domesticated.

Good Luck!

Now... on to the recipe!


Cherry Pie Trifle

• 1 Loaf of Pound Cake, Cubed
• 3 Cups Prepared Vanilla Pudding
• 2 Cans (21 Oz.) Cherry Pie Filling
• Whipped Cream, For Topping

Layer small trifle glasses with the cherry pie filling, the pound cake, and the vanilla pudding in that order. Top the trifle off with some of the cherry pie filling and a dollop of whipped cream. Assemble just before serving. Makes 6 small trifles.

Enjoy!

I'm posting this on Sweet Tooth Friday and I'm Lovin' It Friday.

Have a Happy 4th of July!

Frosting for the Cause...

 

Today I am guest posting over on Frosting for the Cause. I made some Vanilla Berry Cupcakes with Lemon Cream Cheese Frosting...... yum!

Frosting for the Cause is a website project put together by Paula of The Vanilla Bean Baker. The goal is to raise funds and awareness for research into women’s cancers.

If you're interested in baking either cupcakes or cookies for this cause, check out the Join Us! page on the website.

Have a great day!

Rosita's Cheese Enchiladas...

 

I'm so totally addicted to television. Just thought I'd let you know.

A certain HBO series just ended...  Game of Thrones. Yeah, I got really into the series. So much so, that I am now reading the books by George R.R. Martin. I've just finished the first book in the series, and am now patiently waiting for books two and three to arrive via UPS.

HURRY UP UPS!!! I'm going through withdrawals here!

A few other television shows I'm addicted to:

1. The Real Housewives of New Jersey, New York, Beverly Hills, and let us not forget the original, Orange County on Bravo Network.

2. And God forbid, The Bachelorette..... I blame my mother-in-law for this one. While in Oregon I got hooked. If I hear the name Bentley one more time... oh, never mind.

3. Finally, True Blood, which will be premiering very soon. Yay!

Oh, and one more little itty bitty thing I'm addicted to...... cheese enchiladas. Not just any cheese enchiladas though. These are my Grandma Rosie's cheese enchiladas.

One bite... and you'll be addicted too. Would I lie?


Rosita's Cheese Enchiladas

• 4 cans Beef Broth (14.5 Ounce Cans)
• 6 Tablespoons Flour, Divided
• 4 Tablespoons Chili Spices, Divided (Carroll Shelby's Chili Kit)
• ⅛ teaspoons Cayenne Pepper
• 1-½ teaspoon Salt
• 18 whole Corn Tortillas
• 6 cups Shredded Cheddar Cheese, Divided
• 4 sprigs Green Onion, Diced

Enchilada sauce:

The enchilada sauce can be made a day ahead and stored in the refrigerator. If you do this, just reheat it in a saucepan and follow the assembly portion of the recipe.

In a large saucepan, bring the beef broth to a boil. Turn the heat down to medium/high.
In a heat proof measuring cup or small bowl, whisk 2 tablespoons of flour with 2 ladlefulls of hot broth, and mix until well combined. Return the flour mixture to the saucepan and whisk, combining well. Continue this ratio and this process until all the flour is incorporated into the broth.

Next, do the same with the chili spices: mix 2 tablespoons of chili spices with 2 ladlefulls of the broth, whisking to combine, then return the mixture to the saucepan. Use this ratio until all the chili spices are incorporated, whisking after each addition into the saucepan. Turn the heat to medium/low and add the cayenne pepper and salt. Adjust the seasonings if necessary and let the sauce thicken for about 5 minutes. The sauce will be on the thinner side.

Enchilada assembly:

Preheat the oven to 325 degrees F.
Turn the heat on the burner down to low, so the sauce stays warm. In two 13×9 or large baking dishes, ladle some of the enchilada sauce to coat the bottom, so the enchiladas won’t stick when baking. Take your corn tortilla, hold at the edge, and dip into the sauce. Be careful not to burn your fingers. Hold in the sauce for 5-8 seconds or until softened. Don’t submerge for too long, or the tortilla will fall apart.

Carefully transfer the tortilla to the baking dish. Sprinkle about 1/4 cup of cheese down the middle of the tortilla and fold the sides in toward the center, overlapping a bit to close. Repeat until all the tortillas are assembled. Ladle some sauce over the enchiladas and along the sides of the baking dishes, so they don’t dry out while in the oven. Store any left over sauce in the refrigerator for later use. Sprinkle the remaining cheese and the green onion on top. Cover with heavy duty aluminum foil and bake for 30-45 minutes or until hot and bubbly. Serve with refried beans and Mexican Rice.

I prefer the flavor of the chili spices in Carroll Shelby’s Chili Kit, but any chili seasoning mix is fine. It is usually in the spice aisle at the market near all the spice packets.

Enjoy!

I'm linking this post up to This Chick Cooks Linky Party, I'm Lovin' It Friday and Sweet Tooth Friday.

Summery Strawberry Pie...

 

Hello.

How's everyone's summer going?

I jump started my summer off by visiting my in-laws in Oregon and guess what?......

...... I'm back!

Yay, but I'm still trying to get into the groove of having both my girls home while working on recipes for the blog. So, for this post, I decided to share a recipe that is super easy. It's another tried and true recipe from my childhood. This strawberry pie screams summer time... um... hence the catchy recipe title.

Anyway, while I get use to my girlie's being home for summer break and begin planning fun summer time outings...... because we all know that kids need activity or else us moms are driven crazy, right?...... I want you to pick up the ingredients for this recipe and make this pie.

So, besides making this tasty dessert, what are some of your Summer plans? I'd love to know!


Summery Strawberry Pie

• 2 pounds Strawberries, Washed And Hulled
• 1 box Jell-O Instant Vanilla Pudding (3.4 Oz)
• 2 cups Cold Milk, More Or Less As Directed On Pudding Package
• 1 carton T. Marzetti Glaze For Strawberries (13.5 Oz)
• 1 Prepared Graham Cracker or Nilla Pie Crust (6 Oz)
• Whipped Cream, For Topping Each Serving

Prepare your vanilla pudding by following the directions on the box, using the milk listed in the ingredients. Pour the pudding into the pie crust. Cover and refrigerate for 4 hours. Before serving, place the washed and hulled strawberries in a large bowl and fold in the glaze, making sure to coat them well. Place strawberries on top of the pie. Top pie pieces with whipped cream.

Enjoy!

I'm linking this post up to Tidy Mom's I'm Lovin' It, Sweet Indulgences Sunday, Sweet Tooth Friday, and This Chick Cooks Linky Party.

Harry and David...

I'm still in Oregon, but with only a few more days to go. My girls and I have had a wonderful time with family. It will be hard to leave, but I'm looking forward to getting home and cookin' up some more recipes to share with all of you.

I want to share some photos I took while shopping at Harry and David. Let me tell you...... I heart this store! I won't even get into how much money I dropped here.

They are known for their delicious fruit gift packages. Look at these baskets of cherries! The produce in this store was beautiful!

They also have some pretty tasty treats.

I can't forget the Moose Munch.

Or the nostalgic licorice and gummy treats.

We had a ball tasting all the different flavors of fudge.

 

One more shot of the Moose Munch wall.

I just wish we had a Harry and David on island...

... well, on second thought, maybe not. I don't want to think about how many times a week I would be there shopping!

Oregon...

 

I know it's been a week since my last post... but I've been very busy visiting family in Oregon.

Isn't it beautiful!?!

I just wanted to share a few photos with you. They're not food photos. Sorry. I haven't been cooking...... I'll get back to that in a few weeks.

We stopped in a great store called River Rock, that is next to the Rogue River, which runs right through the town where I am visiting family.

Look at all the yummy goodies made in Oregon! I was very tempted to buy some of these treats to bring back home with me. They probably wouldn't have made it that far anyway, had I bought them... if you catch my drift.

Loved, loved, loved the kitchen display in this shop! This is a cooks dream...

... My mother-in-law and I had a lot of fun browsing this area.

There is a wonderfully nostalgic pharmacy where my husbands family lives, that still has the serving bar and stools. You can order lunch, ice cream, shakes, and phosphates right there at the bar... so much fun!

Phosphates are like a fountain drink. We had so much fun sitting at the counter and drinking our phosphates! I had The Purple Heart. It had cherry, lime, and grape syrup mixed with carbonated water.

And guess how much it cost?

........ 25 cents!!!

My girls and I are having a great time with family... even though we went from about 82 degrees to about 55 degrees. I'm kinda liking the cooler weather. I know, I'm crazy.

You'll probably be reading one more post that doesn't have a recipe in it, but after the 10th I'll be back home and will try to have something for you soon after.

Until next time...