Roasted Pickled Beets

Growing up I spent every summer at my Nonnas house and it was the best.  I have so many wonderful memories from those days.  She was an amazing cook and each of my memories is always attached with what she was cooking and what we were eating.

I always loved helping her pick vegetables fom her garden.  She grew up on a farm in Sicily and loved to share all her knowledge in her sweet broken english way.  I was very young back then, but I can still hear her telling me “eat the beets they are good for your blood”.  All I know is, I ate the beets because were delicious and now I know just how good they are for you.

Pickled Beets 2

This recipe is how she taught me to pickle beets.

Most people boil the beets in water before pickling them, but my Nonna always roasted them.  This preserves the nutrients inside the beets rather than have the nutrients go into the water.

Pickled Beets

I cut the beets in squares because they are easy to eat out of the jar (my favorite way) and to put on salads.

Pickled Beets
Author: 
 
Ingredients
  • 2 pound beets
  • ½ of a red onion, cut into strips
  • ¼ teaspoon salt
  • ⅓ cup sugar
  • ½ cup apple cider vinegar
  • ¾ cup of water
  • olive oil to coat the beets
Directions
  1. Preheat oven to 400 degrees
  2. Wash the beets and trim the stems t.
  3. Lightly brush the beets with olive oil and wrap each in aluminum foil and place on a baking sheet. Roast for 45 to 55 minutes (time will vary depending on the size of the beets).
  4. The beets are ready when a fork is inserted into the center and it comes out cleanly.
  5. Allow the beets to cool enough so they can be handled. Unwrap the foil and using a paper towel gently rub the beets to remove the skin.
  6. Cut the beets into the desired shape and set aside.
  7. In a sauce pan combine vinegar, salt, sugar, and water. Simmer until all the sugar is completely dissolved.
  8. In glass jars with tight fitting lids layer the cut beets and sliced onions.
  9. Pour the liquid over the beets and onions.
  10. Cover tightly with lid and place in the refrigerator for 5 day prior to eating. Pickled beets will keep in the refrigerator for up to 1 month.

Pickled Beets

 

Until Next Time…

XOXO

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Spinach And Quinoa Salad with a Lemon Vinaigrette

Spinach and Quinoa Salad with a Lemon Vinaigrette

This delicious spinach and quinoa salad with lemon vinaigrette is the perfect weeknight side dish, or a meatless Monday dinner, it also makes a delightful vegan lunch!
Spinach and Quinoa Salad with a Lemon Vinaigrette

I try to get as much healthy food into my family as possible and with this dish I think I have hit a home run when it comes to the healthy stuff!  There is the quinoa which is known as a superfood, not to mention the spinach, also known as a super food.  The cranberries add a bite and the almonds add a crunch, and the lemon vinaigrette add the perfect amount of zip!

Spinach and Quinoa Salad with a Lemon Vinaigrette

One of my favorite things about this salad beside the nutritional value is just how easy this salad comes together.  It is also very forgiving, if I don’t have cranberries I can substitute raisins or dried apricots.  If I don’t have sliced almonds I can use walnuts.

Spinach and Quinoa Salad with a Lemon Vinaigrette

Spinach And Quinoa Salad with a Lemon Vinaigrette
Author: 
 
Ingredients
  • ¾ cup uncooked quinoa
  • 2 cups spinach, very finely chopped
  • ¾ cup dried cranberries
  • ½ cup sliced almonds
  • salt & pepper to taste
  • *FOR THE VINAIGRETTE
  • ¼ cup olive oil
  • ¼ cup rice vinegar
  • zest from 1 lemon
  • juice from ½ a lemon
Directions
  1. In a fine mesh strainer, rinse the quinoa.
  2. In a medium saucepan cook quinoa according to package directions. Drain if there is any water in the pan. Set quinoa aside and let cool.
  3. In a large bowl, combine spinach, cranberries, almonds, and the cooled quinoa.
  4. Combine lemon vinaigrette ingredients in a small bowl and whisk together.
  5. Toss just enough of the lemon vinaigrette over the salad to coat.
  6. Season with salt and pepper to taste.

 

We love eating quinoa anytime of the year and Springtime is perfect for this delicious superfood salad.

If you like quinoa recipes take a look at this one or this one!

Until Next Time…

XOXO

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Easy and Delicious Zebra Caramel Popcorn

Have you ever had zebra popcorn?

For the popcorn lover it is the ultimate popcorn.  Zebra popcorn is caramel popcorn that is drizzled with white and semi-sweet chocolate.  It’s the perfect snack for binge watching your favorite show or to serve at game night with your friends.

Zebra Popcorn

It’s very addicting! I was buying it at the grocery store more times than I’d like to admit.  So I’ve come up with a homemade version that tastes just like the package stuff, my family says it better!

Zebra Popcorn

For movie night I make a cone shape out of parchment paper for everyone and let each person fill their own cone.

Zebra Popcorn

It’s a great feeling knowing you are serving something to your family that is delicious and you can actually name all the ingredients.

Zebra Caramel Popcorn

Easy and Delicious Zebra Caramel Popcorn
Author: 
 
Ingredients
  • 4 tablespoon vegetable oil
  • ¾ cup un-popped corn kernels
  • ½ cup light corn syrup
  • 1¼ cup light brown sugar
  • ½ teaspoon salt
  • 1 cup butter
  • ½ teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • ½ cup semi-sweet chocolate chips
  • ½ cup white chocolate chips
Directions
  1. Heat oven to 225 degrees. Place rack in the middle position.
  2. In a large heavy bottom pot add the vegetable oil and a few corn kernels. Place burner on medium high heat. Once the first corn kernel has popped careful add the remaining corn kernels. Gently shake the pan around on the burner to avoid burning any kernels. Take the pan off the heat once the sound of the kernels popping slows way down. Transfer the popcorn (making sure there are no un-popped kernels) to a parchment or Silpat lined baking sheet and place in the heated oven to keep warm.
  3. In a saucepan add corn syrup, brown sugar, butter, and salt over medium heat and bring to a boil. Boil for 5 minutes while stirring constantly. Remove from the heat and add the vanilla and the baking soda. The mixture with turn foamy as you stir, continue to stir until mixture becomes thickened.
  4. Place warm popcorn into a large bowl. Working quickly pour the sugar mixture over the popcorn making sure all popcorn is coated, then return the popcorn back onto the heated lined baking pan.
  5. Bake for 1 hour, stirring every 15 minutes. Remove from oven and let caramel corn cool.
  6. Place white and semi-sweet chocolate into microwave safe separate bowls. Microwave at 30 second intervals stirring in between until both chocolates are completely melted.
  7. Drizzle evenly over the caramel popcorn. Let chocolate dry completely prior to breaking up the popcorn into smaller pieces.

 

 

Until next Time…

XOXO

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Chocolate Chip Banana Bread

How is it that bananas can be a tiny bit green when you buy them and within a matter of a day become over ripe with dark spots?  The other day I had a bunch of almost too green to eat bananas and the next time I looked at them they were overripe?  Chocolate Chip Banana Bread

That’s exactly where banana bread comes in.  It’s the perfect way to get those bananas eaten that normally my family would not touch.  I hate seeing food go to waste so I either make this delicious breakfast treat or I freeze the skinned bananas for smoothies.

Chocolate Chip Banana Bread

This time I added heavenly delicious chocolate chips to my batter and oh what a delight it was!  I don’t know why I haven’t done that sooner.  The semi-sweet chocolate chips added the perfect amount of sweetness.

Chocolate Chip Banana Bread

I line my loaf pan with parchment paper so it is easy to remove from the loaf pan.

Chocolate Chip Banana Bread

I know it’s tempting to slice the banana bread before it’s completely cool, but don’t do it!  Have patients and then enjoy!

Chocolate Chip Banana Bread
Author: 
 
Ingredients
  • ½ cup (1 stick) butter, softened to room temperature
  • 2 eggs, room temperature
  • ⅓ cup sour cream
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1½ cups mashed over ripe bananas (about 3 bananas)
  • 1 teaspoon vanilla
  • 2 cups all purpose flour (spooned in to measuring cup and leveled off)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¾ cups semi-sweet chocolate chips
Directions
  1. Preheat oven to 350 degrees.
  2. Line a 9x5 loaf pan with parchment paper.
  3. In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. Using a hand held or stand mixer cream together the butter and sugars until light and fluffy (about 2 to 3 minutes).
  5. Mix in the eggs one at a time making sure the first egg is totally incorporated before add the second egg. Beat in the sour cream, vanilla and the mashed bananas.
  6. Add the dry ingredients to the wet ingredients just until fully combined. Do not over mix.
  7. Gently stir in the chocolate chips by hand.
  8. Spoon the batter into the prepared loaf pan and sprinkle a few chocolate chips on the top.
  9. Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Tent with foil to prevent over browning.
  10. Remove from oven and allow to cool completely in the pan.

 

Until Next Time…

XOXO

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Golden Red Lentil Soup

Golden Red Lentil Soup

Nothing tastes better on a cold day than a bowl of steamy hot soup, like this Golden Red Lentil Soup!  It keeps your insides warm and your taste buds happy.  Pair the soup with crusty bread and all I can say is YUM!

Did you know that some health experts consider lentils the single most healthiest food?  Some of the health benefits of the beautiful little lentil are; lowering cholesterol (and we could all use that), rich in dietary fiber, Iron for energy, and lowers blood sugar, just to name a few.  It’s a super food, one that is easy to make and tastes delicious!

Lentils come in a variety of colors (Brown, Green, and Red). I haven’t noticed a difference in flavor since lentils are wonderful at taking on the flavors you add to them, but I like the red ones the best (their prettier).

Golden Red Lentil Soup

The red lentils start this beautiful coral color and when cooked turn into a delicate golden color.

Golden Red Lentil Soup

I remember when I was a kid my mom would make lentil soup and when she served it to me she would always say “mangiare, it’s good for you” little did I know how right she was.  Now, I make lentils for my family.  I still make my mom’s recipe, but I’ve also added a few more recipes that I will be sharing with you!

Golden Red Lentil Soup
Author: 
 
Ingredients
  • 4 teaspoons olive oil
  • 1 onion, finely chopped
  • 3 carrots, finely chopped
  • 4 celery stalks, finely chopped
  • 2½ cups red lentils, looked through and rinsed
  • ¼ cup long grain rice
  • 12 cups vegetable broth or water
  • ½ teaspoon tumeric
  • ½ teaspoon lemon pepper
  • 3 shakes of Tabasco
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • 1 teaspoon black pepper
  • fresh parsley, optional
Directions
  1. Heat oil in a heavy bottom pot over medium heat, like a dutch oven
  2. Add onions, carrots, and celery and cook for about 10 minutes until they become soft.
  3. Add lentils, rice, and water to veggies. Cover pan and bring to a boil, about 15 minutes.
  4. Reduce to simmer and cook for an additional 25 minutes.
  5. Add tumeric, lemon pepper, Tabasco, salt, cumin, smoked paprika, and pepper.
  6. Keep lid off and simmer for an additional 20 minutes until the soup has thickened and the flavors have melded together.
  7. *Garnish with smoked paprika and fresh parsley, optional
  8. *Stir occasionally throughout the cooking process.

 

Golden Red Lentil Soup

 

Until Next Time…

XOXO

Golden Red Lentil Soup

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Maple Glazed Bacon Carrots

I’m so excited that the official start of Spring is in a matter of a couple of weeks!  It’s such a special time of year, the flowers are blooming, we eat lighter, gone are the heavy meaty meals for dinner and happily replaced by salads and fresh Spring vegetables.

Maple Glazed Bacon Carrots

One of my favorite vegetables of all time is carrots.  Today I’m bringing you one of the most delicious ways to eat them!  These scrumptious little discs of delightfullness are glazed with maple syrup, brown sugar and butter then topped off with crispy little morsels of glorious bacon. YUMMY!

Maple Glazed Bacon CarrotsHow pretty would these shiney bites of goodness look sitting on your Easter table? They are the quintensenntial Spring side dish.  Plus, they don’t take up valuable oven space to make and they are so incredibly easy. Win Win Win!

I promise these carrots will be devoured like candy and all your guests will be asking for the recipe.

Maple Glazed Bacon Carrots

Maple Glazed Bacon Carrots
Author: 
 
Ingredients
  • 1 lb carrots, clean, peeled, and cut in ½" diagonal slices
  • 6 slices bacon, cooked crisp and crumbled
  • ⅓ cup butter
  • ¼ cup water
  • ⅓ cup maple syrup
  • ¼ cup light brown sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons Italian parsley, chopped
Directions
  1. In a medium skillet heat butter, brown sugar, and water over medium heat until the butter is completely melted.
  2. Add the carrots, maple syrup, salt, and pepper.
  3. Cover and reduce heat to low and simmer for 12 minutes.
  4. Remove lid and cook for an additional 5 minutes until carrots are tender and most of the liquid has dissapated.
  5. Stir in bacon and plate.
  6. Top dish off with parsley to garnish.

If you love carrots like me you are definitely going to want to try these parmesan carrot fries.  Believe me, you can’t just eat one!

Until Next Time…

XOXO

Maple Glazed Bacon Carrots.  Easy and delicious!
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Raspberry Linzer Cookies

These delicious buttery Raspberry Linzer Cookies are the perfect cookies to give to someone special.

Raspberry Linzer CookiesThese classic raspberry linzer cookies are normally seen around the Christmas holiday, but I think they are the perfect Valentine’s Day cookie!

Raspberry Linzer Cookies

The dough is a buttery delight.  If you love shortbread cookies then you will love these.

Raspberry Linzer Cookies

I love the almond flavor dough and the raspberry jam brings just the right amount of sweetness all topped off with a light dusting of powdered sugar!  Perfection!

Raspberry Linzer Cookies

I hope you give these cookies a try and when you do please share it on Instagram with the #itsallabouttheyummy

 

5.0 from 3 reviews
Raspberry Linzer Cookies
Author: 
 
Ingredients
  • 1¼ cup butter
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon almond extract
  • ¾ cups cornstarch
  • 3¾ cups all-purpose flour
  • 1 jar of Raspberry Jam
  • Powdered sugar for garmish
Directions
  1. Preheat oven to 350 degrees F.
  2. In a stand mixer with the flat beater attachment cream together butter and the sugar until light in color.
  3. Add eggs, one at a time to the butter mixture, then add the cornstarch, salt, and almond extract until well combined.
  4. Solwly add flour about ½ cup at a time on medium-low speed, just until the dough gathers on itself into a ball and removes itself from the side of the bowl cleanly.
  5. Cut dough in half (and shape into a disk shape) and wrap each half separately in plastic wrap and refrigerate for 30 minutes.
  6. Once dough is chilled roll out to a ¼ of an inch thick between 2 pieces of wax or parchment paper lightly sprinkled with powdered sugar.
  7. Using the larger cookie cutter cut out all the cookies, using the smaller cookie cutter cut out the middle of ½ of the cookies.
  8. Bake for 10 - 12 minutes or just until the edges turn golden. Cool completely.
  9. Sprinkle the top of the cookies with powdered sugar and set aside.
  10. Cover the bottom portion of the cookie with raspberry jam.
  11. Top the jam covered cookie with the powdered sugar open center cookie.
Memos
The dough is very tender and buttery, next time I will choose a smaller cookie cutter than the heart for the top layer of the cookie. I did have a problem with the dough breaking at the thinnest parts. This could have easily been avoided if I used a smaller cookie cutter.

Until Next Time…

XOXO

Raspberry Linzer Cookies
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Mushroom and White Truffle Couscous

Mushroom and White Truffle Couscous

Do you have favorite menu items at restaurants and order them time and time again?  Did you know you can make most of these items at home and they will taste just as delicious, if not actually better?

That is exactly how I felt about Lemonade’s Isreali Couscous.  Everytime I ate there I always ordered a serving of this scrumptious dish, I couldn’t help myself.

Mushroom and White Truffle Couscous

I knew it couldn’t be that difficult to make and luckily it’s not!

Mushroom and White Truffle Couscous

After several attempts of trial and error trying to figure out the combination of ingredients for the vinaigrette I discovered they have a cookbook where they have the exact recipe they use.  Comparing mine and theirs, I have to say I like mine better.

Mushroom and White Truffle Couscous

I’m always amazed at the amount of shrinkage that happens when roasting most vegetables.

Mushroom and White Truffle Couscous

 

 

Mushroom and White Truffle Couscous
Author: 
 
Ingredients
  • 1 cup Israeli couscous
  • 1 lb white button mushrooms, cleaned, stems removed, and sliced
  • 3 teaspoons olive oil
  • 1 cup chicken broth
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • **For Vinaigrette**
  • ½ cup vegetable oil
  • ¼ teaspoon white truffle oil
  • ⅓ cup fresh lemon juice
  • ¼ cup fresh parsley, chopped
  • pinch of salt
  • **Garnish couscous with Parmesan shavings
Directions
  1. Preheat oven to 375 degrees F.
  2. In a medium size bowl, place mushrooms, olive oil, salt, and pepper and mix to combine.
  3. Spread mushroom mixture in a single layer on a foil or silpat lined baking sheet.
  4. Roast mushrooms for 15 to 18 minutes until mushrooms have shrunk and turned brown.
  5. Place roasted mushrooms into a clean medium sized bowl.
  6. Place couscous in a dry medium size skillet over medium heat and toast until they are lightly golden brown, stirring frequently about 5 minutes.
  7. Pour broth over couscous, stir and cover. Simmer for 10 to 12 minutes until just tender. Take skillet off heat and set aside to cool.
  8. Once cooled, add to the mushrooms. Place in refrigerator.
  9. In a mason jar or any container with a lid place vegetable oil, truffle oil, lemon juice, and salt. Cover with lid and shake until blended.
  10. Add chopped parsley and Parmesan shavings to the couscous and add just enough of the vinaigrette to lightly coat ingredients .Toss to combine.
Memos
Couscous and mushrooms can be made ahead of time and kept covered in the refrigerator.
Vinaigrette can be stored in the refrigerator for up to one week.

Mushroom and White Truffle Couscous is perfect for lunch or have a larger helping for a delicious and nutritious no-meat dinner!

Mushroom and White Truffle Couscous

**This recipe is inspired by the Lemonades’ Israeli Couscous that can be found in The Lemonade Cookbook.

Until Next Time…

XOXO

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One Pot Cheesy Rice Casserole

 

One Pot Cheesy Rice Casserole is the perfect side dish or no-meat meal that comes together in less than 30 minutes.

One Pot Cheesy Rice Casserole

 

The other day I made this One Pot Cheesy Rice Casserole which was delicious! It was so delicious that we didn’t even have any left over’s (that almost never happens).

I came up with the recipe when I was scouring the pantry trying to figure out what to make for our no meat Wednesday dinner.  I had rice, canned tomatoes, and frozen corn, but since I hadn’t been to the store in a few days I had no garlic or onions.  Just then I realized I had purchased several Pop & Cook packages a while ago for exactly this reason. They are perfect to have on hand in my freezer for situations just like this.

Plus, they are great when you’re in a hurry to get dinner on the table and you don’t want the hassle of washing, chopping, measuring, and cleaning up.

You don’t know what Pop & Cook is?  You are totally missing out on a huge secret!

Pop & Cook are fresh frozen portion controlled garlic, onions, and herbs.  At the pinnacle of ripeness the garlic, onions, and herbs are picked and flash frozen within 90 minutes of harvest.  There is a freezer shelf life of 2 years! And because the garlic, onions, and herbs are pre-portioned there is nothing to do but to pop them out of the trays into your delicious cooking meal!

Pop & Cook can be found in the frozen food aisle at your local Walmart.

One Pot Cheesy Rice Casserole Pop & Cook at Walmart

I like to call Pop & Cook my secret sous chef or the best kitchen hack…ever!One Pot Cheesy Rice Casserole

Pop & Cook really made this one pot rice dish delicious!

One Pot Cheesy Rice Casserole

4.7 from 3 reviews
One Pot Cheesy Rice Casserole
Author: 
 
Ingredients
  • 1 tablespoon olive oil
  • 1 Pop & Cook cube of sauteed glazed onions or ½ a medium onion, chopped
  • 2 Pop & Cook cubes of crushed garlic or 2 garlic cloves, minced
  • 1 28 oz can of crushed tomatoes
  • 3 cups of water or chicken stock
  • 1½ cups of frozen corn
  • 2 Pop & Cook cubes of cilantro
  • 1 tablespoon of sweet paprika
  • 1 tablespoon of oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon of balck pepper
  • 1½ cups of long grain white rice
  • 2 cups of shredded sharp cheddar cheese
  • 1 tablespoon of fresh cilantro, chopped, optional
  • sour cream, optional
Directions
  1. In a large pan over high heat add olive oil.
  2. Add the onions and garlic and cook for about 2 minutes.
  3. Add the tomatoes, water, corn, cilantro cubes, and spices. Bring to a simmer then turn burner down to low, add rice and cover pan. Cook for 18 minutes until rice is cooked. Turn off burner.
  4. Top rice with cheese and place lid back on pan until cheese has melted.
  5. Serve with or without garnish of cilantro and sour cream.

 

 

One Pot Cheesy Rice Casserole

 

Which Pop & Cook herb is your favorite?

Until Next Time…

XOXO

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Individual Pudding and Brownie Trifles

 

It’s officially the holiday season! I love everything about the holidays; decorating the house, baking with my girls, shopping for gifts, going to see tree lightings, and especially driving around looking at homes decorated with beautiful Christmas lights! These are just some of my favorite traditions.

Individual Pudding and Brownie Trifles

There is one tradition that is my absolute favorite. During the craziness of all the hustle and bustle Handsome and I take a night just for us. No kids. No TV. Just the two of us, candlelight, good food, and great conversation. We have had this tradition since our first year of marriage. Handsome usually BBQ’s (the benefits of living in Southern California) and I’m in charge of making one of our favorite desserts, individual pudding and brownie trifles.

Individual Pudding and Brownie Trifles

I have to admit we’re kind of JELL-O pudding fanatics. When we combine pudding with brownies and raspberries it becomes a fantastic dessert and one that we have often! It is also the perfect dessert to make when company is over for the holidays, I like to set out several flavors of pudding and different add-ins and let each guest make their own pudding trifle. It’s fun to see what combination everyone comes up with.

Individual Pudding and Brownie Trifles

I use mason jars for the individual serving, but you can use any clear glass.  The layers are so pretty it definitely is a show stopper dessert!

Individual Pudding and Brownie Trifles

 

4.8 from 5 reviews
Individual Pudding and Brownie Trifles
Author: 
Serves: 8 Servings
 
Ingredients
  • 1 large (6oz) package of JELL-O vanilla pudding
  • 3 cups milk
  • 13 x 9 pan of brownies (prepare your favorite recipe or a box mix)
  • 1½ cups raspberries
  • ½ cup mini chocolate chips
Directions
  1. Prepare JELL-O pudding according to package directions. I decided to use Cook & Serve JELL-O for mine, but you can use Instant JELL-O pudding for this, too! If using Cook & Serve let it cool in a bowl with plastic wrap over the top of the pudding so it does not form a skin. When completely cool spoon pudding into a zip top bag. Place in fridge.
  2. Once brownies are cool cut into ½ inch square pieces.
  3. *To Assemble Trifle
  4. In a mason type jar
  5. Place a layer of bownies at the bottom of the jar.
  6. Then add a layer of raspberries.
  7. Top raspberries with a layer of JELL-O vanilla pudding sprinkled with mini chocolate chips.
  8. Repeat layers and top off with pudding, raspberries, and chocolate chips.

 

Individual Pudding and Brownie Trifles 

Until Next Time…

XOXO 

 

Delicious decadent dessert with @KRAFTJELLO #AD #JELLOcreations

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