Tonight's dinner 7/8/08

Homemade BBQ (pork shoulders on the pig cooker, pulled, chopped and mixed w/bbq sauce of the vinegar variety), homemade chips (potatoes sliced as thin as possible and deep fried), rolls, salad and leftover dessert.

Tonight's dinner 7.6.08

Puerto Rican Pork Chops, spanish rice, refried beans, salad, coconut cake, milk.

Puerto Rican Pork Chops (OAMC 4 meals; 6 serv)

Recipe By : Cherylann
Serving Size : 6
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless pork chops -- (6 lbs)
1/4 tablespoon salt
1 1/4 tablespoons oregano
1/4 bulb garlic -- pressed
1/4 teaspoon pepper
1/3 cup olive oil
3/8 cup lemon juice

Wash, drain, and salt meat.

Put rest of ingredients in blender and blend well. Pour into a large bowl. Put chops into marinade; toss around.

Put 6 pork chops in freezer bag. Freeze at this point. (Let sit overnight to cook without freezing.)

To Cook: Thaw meat overnight in fridge. Add 4 Tbsp oil to large skillet bring to medium high. Brown meat 2 minutes per side. Reduce heat to medium and cook about 5 minutes more turning once or twice until done.

Per Serving (excluding unknown items): 113 Calories; 12g Fat (92.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 400mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 2 1/2 Fat.

Serving Ideas : This tastes wonderful with a squirt of lime or lemon and onions sliced into rings and cooked in the same pan after the pork chops are done. I usually serve with puerto rican style rice and beans
and a salad.

Spanish Rice

Recipe By : Cherylann
Serving Size : 6
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs. ground beef
1 cup uncooked rice
1 medium onion -- chopped
1/2 medium green pepper -- chopped
16 ounces tomato sauce
1 1/2 cups hot water
1 teaspoon mustard
1 teaspoon salt
1 teaspoon oregano -- optional
pepper -- to taste
1/2 cup cheese -- optional

Brown beef. Add rice, onion and green pepper; cook until tender. Add tomato sauce, water, mustard, salt, oregano and pepper; mix well. Bring to a boil, cover and simmer for 25 minutes, or until rice is done. Top with cheese.

Coconut Cake

Recipe By : Cherylann
Serving Size : 20
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks unsalted butter -- at room temperature
2 cups sugar
4 eggs
3 cups self-rising flour -- sifted
1 cup canned unsweetened coconut milk
1 teaspoon vanilla extract
Frosting:
1 1/2 cups sugar
2 cups sour cream
1/2 cup milk
1 cup flaked, sweetened coconut

Preheat oven to 350°. Grease and flour 3-9" cake pans.

Cream butter until fluffy. Add sugar and continue to cream well for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour.

Add vanilla and continue to beat until just mixed.

Divide the batter equally among prepared pans. Level batter in pans by dropping flat on the counter several times.

Bake for 25 minutes or until golden brown.

Frosting: While cake is baking, prepare frosting. Stir together sugar, sour cream, milk and coconut in bowl until well blended.

Remove cake layers from oven and allow cake to remain in pans while stacking and filling.

Remove first cake layer and invert onto plate. Poke holes with the end of a wooden spoon, approximately 1" apart until entire cake has been poked. Spread frosting on top of layer. Top with next layer, repeating process. When third layer has been frosted, frost sides of cake. Cover cake with wax paper; put in refrigerator for 3 days before serving.

Per Serving (excluding unknown items): 352 Calories; 15g Fat (38.9% calories from fat); 4g Protein; 50g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 269mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.

Today's Cookout

We had my mom over for lunch. We had ribs on the grill, deviled eggs, baked beans, potato salad and a chocolate trifle cake.

Barbecued Baby Back Pork Ribs

Recipe By : Cherylann
Serving Size : 6
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Trim & Tender Pork back ribs
Your favorite barbecue sauce

Place ribs in shallow pan. Cover with foil and bake at 300 degrees F. for 2 hours. Finish on grill by turning and basting ribs with barbecue sauce for 12 minutes.

Barbecue Sauce

Recipe By : Cherylann
Categories : This & That

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter
1 large onion -- finely chopped
6 cloves garlic -- pressed
1 cup white wine vinegar
1 teaspoon cinnamon
2 whole cloves
1 Tablespoon dry mustard
1 teaspoon chili powder
1/2 cup brown sugar
2/3 cup ketchup
1 cup water
salt and pepper

Melt butter in a saucepan; add the onion and garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup. Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20-30 minutes.

Potato Salad

Recipe By :Cherylann
Serving Size : 12
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
8 Tablespoons Hellman's mayonnaise
4 Tablespoons relish -- drained
salt and pepper -- to taste
paprika -- to taste
3 hard-boiled eggs -- shelled and chopped, optional

Boil potatoes; drain. Add mayonnaise, relish, salt and pepper. Mix well.

Add eggs, if desired. Sprinkle with paprika.

NOTES : If more mayonnaise or relish is needed, add in increments of 1 Tablespoon at a time.

Deviled Eggs

Recipe By :Cherylann
Serving Size : 12
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
mayonnaise -- as needed to moisten yolk mixture--do NOT add too much. You can always add more as needed.
2 Tablespoons relish
paprika -- for garnish
1 teaspoon Dijon mustard -- optional

Place eggs in cold water to cover in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover and cook 5 minutes. Remove from heat and leave eggs in covered pot of hot water 15 minutes. Drain eggs, refill with cold water. Remove shells.

Cut eggs in half lengthwise. Remove yolks. In small bowl, mash yolks, mayonnaise, relish and mustard. Fill eggs with yolk mixture.

Sprinkle with paprika.

Bacon Baked Beans

Recipe By :Cherylann
Serving Size : 8
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large cans pork and beans
3/4 brown sugar
6 slices bacon -- uncooked and cut into small pieces
1 teaspoon Dijon mustard
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup water
1 small onion -- diced

Preheat oven to 325°.

Mix all ingredients and bake in a "bean pot" for 2 1/2 hours; stir occasionally.

Double Chocolate Mocha Trifle

Recipe By : Cherylann
Serving Size : 16
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large package brownie mix
1 3/4 cups cold milk
2 packages white chocolate instant pudding -- or vanilla, if not available
8 ounces Cool Whip® -- or small whipping cream, whipped
4 Skor bars -- or Heath
4 teaspoons instant coffee granules
1/4 cup hot water

Prepare brownie mix according to package directions. Make sure that the total amount of liquid (oil and water) combined doesn't equal anymore than ½ cup total. Pour into 9X13 pan. Bake according to box directions and cool completely. Combine instant coffee with hot water, set aside to cool.

Mix together milk and pudding mixes. Blend in cooled coffee. Fold in Cool Whip. Spread over cooled brownie. Chop up skor bars and sprinkle over the top. Cover with shaved chocolate. Serve chilled and cut.

Tonight's Dinner 7/2/08

French Onion Beef, Mashed Potatoes & Gravy, Green Beans, Salad, Orange Cake & Milk.

French Onion Beef

Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds boneless beef round steak -- cut into 6 pieces
8 ounces sliced mushrooms
1 cup onion -- sliced and separated into rings
1 can French onion soup
6 1/4 ounces herb-flavored stuffing mix
1/4 cup butter -- melted
8 ounces shredded mozzarella cheese

Layer half of the beef, mushrooms and onion in greased crockpot; repeat layers.

Pour soup over top; cover and cook on low for 8-10 hours.

Shortly before serving, toss stufffing mix with seasoning packet, melted butter and 1/2 cup liquid from crockpot.

Spread stuffing mixture on top of beef. Increase to high; cover and cook 10 minutes, or until stuffing is fluffy. Sprinkle with cheese; cover and heat until cheese is melted.

Per Serving (excluding unknown items): 208 Calories; 17g Fat (73.0% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 237mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Mashed Potatoes

Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
3 Tablespoons mayonnaise
2 Tablespoons butter
1/8 cup milk
salt and pepper -- to taste

Boil potatoes; drain.

Mix boiled potatoes, mayonnaise, butter, milk, salt and pepper until smooth. Add more butter and milk as needed to make potatoes smooth.

Per Serving (excluding unknown items): 183 Calories; 10g Fat (47.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 88mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat.

Orange Icebox Pie Cake

Recipe By : Cherylann
Serving Size : 16
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 package white cake mix
8 ounces sour cream
2 large eggs
1/2 cup water
1/3 cup vegetable oil
1 tablespoon grated orange rind
vegetable oil spray with flour
Filling:
3/4 cup milk
2 Tablespoons cornstarch
14 ounces sweetened condensed milk
3 large eggs
1/2 cup orange juice, frozen concentrate -- thawed
2 drops red food coloring
4 drops yellow food coloring
3 Tablespoons unsalted butter -- cold, cut up
1 Tablespoon grated lime rind
Frosting:
1 1/2 cups whipping cream
1/2 cup powdered sugar

Preheat oven to 350°. Mist 4-9" round cake pans.

Beat cake mix, sour cream, eggs, water, oil and rind at low speed with a mixer 30 seconds or just until moistened; beat on medium speed 2 minutes.

Pour batter evenly into prepared pans. Level batter. Bake for 12-14 minutes or until a toothpick inserted comes out clean.

Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Prepare filling.

Filling: Whisk together 3/4 cup milk and cornstarch in a 3-quart heavy saucepan, whisking until cornstarch dissolves. Whisk in condensed milk and eggs until blended; whisk in orange juice and food coloring. Bring to a boil over medium heat, whisking constantly. Mixture will begin to thicken when lime juice is first added and then become thin again during first few minutes of cooking. It will thicken quickly as it comes to a boil. Boil 1 minute or until mixture thickens, whisking constantly. Remove mixture from heat and whisk in butter and lime rind until smooth. Pour filling into a large bowl, and place bowl in a larger bowl filled with ice. Stir often until cold, about 20 minutes.

Place 1 cake layer on a serving plate. Spread 1/3 filling evenly over top; repeat layers twice, ending with filling. Top with remaining cake layer. Prepare frosting.

Frosting: Beat whipping cream at medium-high speed with a mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

To keep frosting off the serving plate, tuck wax paper under bottom layer before you begin frosting. Spread frosting evenly on top and sides of cake. After the cake is frosted, gently remove wax paper. Serve immediately or chill until ready to serve.

Per Serving (excluding unknown items): 405 Calories; 24g Fat (53.7% calories from fat); 6g Protein; 41g Carbohydrate; trace Dietary Fiber; 119mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates.

Tonight's Dinner 6/26

Pork Roast, mashed potatoes, green beans, fresh silver queen corn, tomatoes, cukes, watermelon, carrot cake and milk.

Easy Pork Roast

Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork roast
1 packet onion soup mix
1 cup milk
2 slices bacon -- halved

Place roast in crockpot; set aside.

Mix together soup mix and milk and pour over roast.

Lay bacon sliices on top of roast. Cover and cook on low for 6-8 hours.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 392 Calories; 24g Fat (56.4% calories from fat); 37g Protein; 5g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 737mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Non-Fat Milk; 2 Fat.

Mashed Potatoes

Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
3 Tablespoons mayonnaise
2 Tablespoons butter
1/8 cup milk
salt and pepper -- to taste

Boil potatoes; drain.

Mix boiled potatoes, mayonnaise, butter, milk, salt and pepper until smooth. Add more butter and milk as needed to make potatoes smooth.

Per Serving (excluding unknown items): 183 Calories; 10g Fat (47.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 88mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat.

Dinner 6/25 Update

Instead of green beans, we're gonna have butter beans instead.

Butter Beans

Recipe By :Cherylann
Serving Size : 8
Categories : Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces frozen lima beans
1 ham hock
1 stick butter

Boil hamhock in water until ham starts separating.

Add beans to water. Boil 3 minutes. Turn down heat to medium-low, cover and simmer for 20 minutes.

Uncover; put in butter. Turn to low and simmer for several hours, stir occasionally and add water if needed.

Tonight's Dinner 6/25

Tonight for dinner, we will have Swiss Steak, rice pilaf, green beans, salad, milk and brownies for dessert.


Swiss Steak

Recipe By :Cherylann
Serving Size : 8
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless beef round steak -- cut into strips
2 packets onion soup mix
58 ounces Italian diced tomatoes (2 large cans)

Spray crock with nonstick spray or line with a crockpot bag.

Arrange steak in crock; sprinkle with soup mixes. Pour tomatoes over top.

Cover and cook on High for 4 hours.

Serving Ideas : Serve over rice.

NOTES : Check at 3 hours.

Rice Pilaf

Recipe By :Cherylann
Serving Size : 6
Categories : Rice/Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package onion soup mix
2 Tablespoons butter
1 cup long-grain rice -- uncooked
1/2 cup red onion -- finely chopped
1 cup chicken broth
1/4 cup carrot -- shredded
1/4 cup slivered almonds -- toasted
1/4 cup peas -- drained
1/4 cup corn -- drained

Melt butter in large skillet over medium high heat. Add rice and onion; saute about 6 minutes or until golden.

Stir in broth, carrot, peas, corn and soup mix; bring to a boil.

Preheat oven to 350°.

Transfer to a 2-quart baking dish; cover.

Bake for 30 minutes.

Before serving, fluff rice with a fork and sprinkle with almonds.


Almond Cheesecake Brownies

Recipe By :Cherylann
Serving Size : 16
Categories : Brownies & Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter -- 1 stick
4 semisweet chocolate squares -- 4 ounces, chopped
4 unsweetened chocolate squares -- 4 ounces, chopped
2 cups sugar -- divided
5 large eggs -- divided
2 1/2 teaspoons vanilla extract -- divided
12 ounces cream cheese -- cold
3/4 teaspoon almond extract

Preheat oven to 350°. Grease 13X9" baking pan. In small bowl, combine flour, baking powder and salt.

In heavy 4-quart saucepan, melt butter and chocolates over low heat, stirring frequently until smooth. Remove from heat.

With wooden spoon, beat in 1 1/2 cups sugar. Add 4 eggs and 2 teaspoons vanilla; beat until well blended. Stir flour mixture into chocolate mixture just until blended.

In small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in remaining Sugar. Beat in remaining egg, almond extract and remaining vanilla just until blended.

Spread 1 1/2 cups chocolate batter in prepared pan. Spoon crema-cheese mixture in 6 large dollops on top of chocolate mixture (cream cheese mixture will cover most of chocolate batter).

Spoon remaining chocolate batter over and between cream cheese in 6 large dollops. With tip of knife, cut and twist through mixtures to create marbled effect.

Bake until toothpick inserted in center comes out almost clean, 35-40 minutes. Cool completely in pan on wire rack.

When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

Easter Menu, Recipes & Grocery List

Easter Menu (*=recipe):
o Pork Roast (mom)
o Greasy Rice (mom)
o Deviled eggs*
o Green beans
o Turnip greens
o Corn
o Butter beans
o Potato salad*
o Baked Macaroni & Cheese*
o Homemade rolls*
o Strawberry Cream Trifle*
o Chocolate Chess Pie*
o Easter Cookies (kids making from store bought dough)
o Lemon Meringue Pie*
o Tea (sweet & unsweet)
o Lemonade (splenda)*
o Water

Easter Recipes:
Deviled Eggs

Recipe By :Cherylann
Serving Size : 12
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
mayonnaise -- as needed to moisten yolk mixture--do NOT add
too much. You can always add more as needed.
2 Tablespoons relish
paprika -- for garnish
1 teaspoon Dijon mustard -- optional

Place eggs in cold water to cover in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover and cook 5 minutes. Remove from heat and leave eggs in covered pot of hot water 15 minutes. Drain eggs, refill with cold water. Remove shells.

Cut eggs in half lengthwise. Remove yolks. In small bowl, mash yolks, mayonnaise, relish and mustard. Fill eggs with yolk mixture.

Sprinkle with paprika.

Potato Salad

Recipe By :Cherylann
Serving Size : 18
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 white potatoes -- peeled and cubed
12 tablespoons Hellman's mayonnaise
6 tablespoons relish -- drained
salt and pepper -- to taste
paprika -- to taste
4 hard-boiled eggs -- shelled and sliced, optional

Boil potatoes; drain. Add mayonnaise, relish, salt and pepper. Mix well.

Top with eggs, if desired. Sprinkle with paprika.

NOTES : If more mayonnaise or relish is needed, add in increments of 1 Tablespoon at a time.

Ultimate Macaroni & Cheese
Recipe by: Cherylann
Serving Size : 12
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces elbow macaroni – cooked and drained
36 ounces processed American cheese -- cut up
1 cup milk
1/2 teaspoon pepper
2 cups shredded cheddar cheese

Preheat oven to broil.

Add processed cheese, milk and pepper to macaroni; mix well. Cook on low heat until cheese is melted, stirring frequently.

Lightly grease a 2-quart casserole dish. Add macaroni and cheese mixture to dish. Sprinkle shredded cheddar cheese on top. Put in oven, checking every few minutes. Take out when cheddar cheese is melted and golden brown.

Yeast Rolls

Recipe By : Cherylann
Categories : Biscuits & Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread flour -- 6-8 cups
2 packets dry yeast
2 cups milk
1 Tablespoon salt
1/2 cup vegetable oil
1/2 cup sugar
3 eggs -- beaten

In a large mixing bowl, mix 4 cups. of flour with the yeast. Set aside. Pour the milk, salt, oil and sugar into a pot, stirring to mix, and place over medium heat until lukewarm. Pour the milk mixture into the flour and yeast; beat until smooth. Add the eggs, stirring hard to mix well (use your hands). One cup at a time, add as much of the remaining flour as needed to form a soft dough. Put the dough on cutting block. Let it rise to double its size. Knead dough 12-15 times. Roll out on floured block until about 1/2" thick. Cut rolls. Place rolls in a lightly greased baking pan. Let rise again until doubled in size. Bake for 15-20 minutes.

Old-Fashioned Pound Cake

Recipe By : Cherylann
Serving Size : 12
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups unsalted butter
3 cups powdered sugar
2 teaspoons vanilla
5 eggs
1/2 cup half and half

Preheat oven to 350°.

Grease and coat with sugar, 2-8" loaf pans or one 10" fluted tube pan.

In a bowl, combine flour, baking powder, nutmeg and salt. Set aside.

Cream together butter, powdered sugar and vanilla.

Add eggs, one at a time, beating well after each addition. Mixture should be light and fluffy.

Mix in half of flour mixture until smooth. Blend in half and half. Beat in remaining dry ingredients until smooth.

Pour cake batter into pans.

Bake for 45-75 minutes (depending on pan size), or until toothpick inserted in center comes out clean.

Cool in pan about 10 minutes before removing.

Strawberry Cream Trifle

Recipe By :Cherylann
Serving Size : 12
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sliced almonds -- toasted and chopped
1 pound cake -- baked; cut into 1" cubes
1 quart fresh strawberries -- reserve one for garnish
16 ounces frozen sliced strawberries in syrup -- thawed
2 Tablespoons fresh lemon juice
24 ounces strawberry yogurt
1 package cheesecake instant pudding
8 ounces Cool Whip® -- thawed, divided
powdered sugar

Hull all but one strawberry and cut into quarters. Combine fresh and thawed strawberries; mix well.

Whisk lemon juice, yogurt and pudding ix until smooth; immediately fold in 1 cup of Cool Whip.

To assemble trifle, place 1/3 of the cake cubes into bottom of trifle bowl. Top with 1/3 strawberry mixture. Top with 1/2 of the yogurt mixture, spreading evenly. Sprinkle with 1/3 of the almonds. Repeat layers one time. Top with remaining cake cubes and strawberry mixture.

To garnish, spread remaining Cool Whip over top of trifle, forming a flat surface. Sprinkle with remaining almonds. Sprinkle with powdered sugar. Create strawberry fan with reserved strawberry; place in center of trifle.
Chocolate Chess Pie
Recipe by: Cherylann
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 1/2 cups sugar
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa
1 stick butter
pinch salt
9 inch pie shell -- unbaked

Preheat oven to 350°.

Combine cocoa, butter and milk in saucepan.

Cook over low heat until smooth.

Remove from heat, add sugar, eggs and vanilla; beat well.

Pour into unbaked pie shell.

Bake 30 minutes or until well done.

Lemon Meringue Pie

Recipe By : Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
5 Tablespoons cornstarch
2 egg yolks
1 Tablespoon unsalted butter
2 teaspoons lemon peel -- finely shredded
1/3 cup fresh lemon juice
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1 9 inch pie crust -- baked

Preheat oven to 350°.

For filling, in a medium saucepan, combine 1 1/2 cups sugar, cornstarch and a dash of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Lightly beat egg yolks with a fork. Gradually stir about half of the hot filling into the beaten yolks. Return egg yolk mixture to the remaining hot filling in saucepan. Bring to a gentle boil. Cook 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep warm while preparing meringue.

In large mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 Tablespoons sugar, 1 Tablespoon at a time, beating on High speed about 4 minutes more or until mixture forms stiff peaks and sugar is dissolved.

Pour warm filling into baked pie crust. Immediately spread meringue over warm filling, sealing to edges. Bake 15 minutes. Cool for 1 hour on a wire rack. Chill 3-6 hours before serving.

Lemonade

Recipe By :Cherylann
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 quarts water
2 1/2 cups sugar
4 small lemons -- sliced

Fill 1 gallon jar 3/4 of water. Add sugar. Stir until sugar is melted. Add lemons. Fill jar with water and chill.

Easter Grocery List:

Produce:
o White potatoes
o 1 quart fresh strawberries
o 8 lemons

Frozen:
o Mini corn on cob
o 16 oz. frozen sliced strawberries in syrup
o 8 oz. Cool Whip
o 4 deep dish pie shells (recipes only call for 2, but this is in case it makes too much filling, like it did at Thanksgiving)

Condiments:
o Mayonnaise
o Relish
o Dijon mustard

Canned Goods:
o Green beans
o Turnip greens
o Butter beans

Pasta/Boxed Goods:
o 24 oz. elbow macaroni
o 36 oz. Velveeta cheese

Baking/Spices:
o Paprika
o Salt
o Pepper
o Bread flour
o 2 packets dry yeast
o Sugar
o Vanilla
o Cocoa
o Vegetable oil
o 1 pkg. cheesecake instant pudding
o Powdered sugar
o ½ cup sliced almonds
o All-purpose flour
o Baking powder
o Nutmeg
o Cornstarch
o Cream of tartar

Dairy:
o Easter Cookie dough
o 3 doz. eggs
o 1 gallon milk
o 1 lb. unsalted butter
o 24 oz. strawberry yogurt
o 2 cups shredded cheddar cheese
o ½ cup half and half

New Year's Day Dinner

For New Year's Day, we will have Pork Tenderloin, Greasy Rice, Green Beans, Turnip Greens, Black Eye Peas, Rolls, Lemon Meringue Pie & Chocolate Cake.

Here are the recipes.

Easy Lemon Rosemary Pork Tenderloin

Recipe By : Cherylann
Serving Size : 8
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- finely chopped
2 Tablespoons olive oil -- or canola oil
lemon pepper -- generous amounts
1 Tablespoon dried rosemary
1 Tablespoon dried thyme
1 Tablespoon garlic powder
1/2 teaspoon salt
2 pounds pork tenderloin

Preheat oven to 400°.

Combine the onion, olive oil, lemon pepper, rosemary, thyme, garlic powder and salt; rub over tenderloin.

Place on a rack in a shallow roasting pan.

Bake, uncovered, for 45-50 minutes or until a meat thermometer reads 160°.

Cover with foil; let stand for 10 minutes before slicing.



Greasy Rice

Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pork broth -- from broiling a pork roast
1 cup long-grain rice
salt and pepper -- to taste

Boil rice in broth according to package directions.

NOTES : Can also use chicken broth.


Skinny Seasoned Green Beans

Recipe By : Cherylann
Serving Size : 5
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces green beans
1 small onion
1 can chicken broth
salt and pepper -- to taste

Empty beans into strainer and rinse thoroughly. Place in a medium pot.

Add remaining ingredients. Cook on medium heat for 10-12 minutes.


Self-Rising Flour Yeast Rolls

Recipe By : Cherylann
Serving Size : 42
Categories : Biscuits & Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1 cup hot water
1/2 cup vegetable shortening
1/2 cup sugar
2 medium eggs
1 package dry yeast
6 cups self-rising flour

Dissolve the yeast in 3 tablespoons of warm water and set aside.

Beat the eggs in a small bowl and set aside.

Melt the shortening in a small saucepan on low heat and set aside.

In large bowl, combine the milk, water, shortening, sugar and mix well.

Allow to cool until lukewarm.

Add eggs and yeast, and mix well again.

Slowly add the flour to the liquid mixture and mix thoroughly. The mixture will be somewhat loose and spongy.

Leaving the dough in the bowl, cover with a cloth, allow the dough to rise at room temperature.

When the dough has doubled in size, remove the dough from the bowl. Beat the dough down to its original size, then return the dough to its bowl.

Cover the dough again with a cloth, and refrigerate for at least 4 hours, or preferably overnight.

Remove the dough from the refrigerator, and transfer it onto a lightly floured smooth surface. Knead the dough until smooth. Divide the dough piece in half.

Make sure you have lightly floured your rolling surface and your rolling pin. Working with 1/2 of the dough at a time, roll the dough out to a thickness of 1/2 inch. Cut the dough into 2 inch circles, exactly as you would a biscuit.

Brush the tops of the rolls with melted butter. Fold the rolls in half (semicircles) and pinch them closed. Again brush the tops with butter.

Transfer the rolls onto a lightly greased baking pan, and cover. Allow the rolls to rise until their size has doubled. While the rolls are rising, preheat the oven to 400°.

Bake the rolls at 400° for 8 to 12 minutes, or until golden brown.

Yield: "3 1/2 dozen"

NOTES : If you would like to store some rolls in your freezer, bake the rolls for only 5 to 6 minutes, allow to cool, then wrap, and place in the freezer compartment.

When ready to use, preheat oven to 400°; bake for 5 to 6 minutes, or until golden brown.


Lemon Meringue Pie

Recipe By : Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
5 Tablespoons cornstarch
2 egg yolks
1 Tablespoon unsalted butter
2 teaspoons lemon peel -- finely shredded
1/3 cup fresh lemon juice
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1 9 inch pie crust -- baked

Preheat oven to 350°.

For filling, in a medium saucepan, combine 1 1/2 cups sugar, cornstarch and a dash of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Lightly beat egg yolks with a fork. Gradually stir about half of the hot filling into the beaten yolks. Return egg yolk mixture to the remaining hot filling in saucepan. Bring to a gentle boil. Cook 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep warm while preparing meringue.

In large mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 Tablespoons sugar, 1 Tablespoon at a time, beating on High speed about 4 minutes more or until mixture forms stiff peaks and sugar is dissolved.

Pour warm filling into baked pie crust. Immediately spread meringue over warm filling, sealing to edges. Bake 15 minutes. Cool for 1 hour on a wire rack. Chill 3-6 hours before serving.



All-American Chocolate Cake

Recipe By : Cherylann
Serving Size : 10
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate
1 cup shortening -- or 1/2 pound butter
2 teaspoons vanilla
2 cups cake flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs

Preheat oven to 350°. Grease and flour two 9" cake pans.

In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.

In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.

Spread mixture into two cake pans. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.