No SMS - Strawberry Trifle

We're in Kansas City this weekend. I wanted to do some shopping and Tim wanted to see the Twins play the Royals. A perfect weekend away! I didn't have time to bake SMS before we left. Stop by and check out this week's SMS recipe, Strawberry Rhubarb Cobbler Pie, chosen by the very talented baker, Tracey at Tracey's Culinary Adventures. In addition to being a great baker, she takes amazing photographs.

I do have a delicious recipe to share with you. Remember a couple of weeks ago when I posted my first trifle recipe? The Chocolate Banana Trifle was wonderful, except for one thing. It is way too big of a dessert unless you are serving a group. Last weekend, Tim's family was here for Tim's son Michael's confirmation. This was the perfect dessert. Strawberries are plentiful and inexpensive right now. This dessert was delicious and the perfect compliment to our dinner. It was just sweet enough but not too filling.





Strawberry Trifle

2 pint baskets strawberries, washed and hulled
1/2 cup granulated sugar
2 cups water - divided use
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
1 (14-ounce) can sweetened condensed milk
1 (3.5-ounce) package instant vanilla pudding mix
2 cups whipping or heavy cream, whipped
1 angel food cake, cubed

Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into strawberry mixture. Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature.
Combine sweetened condensed milk and remaining 1 1/2 cups cold water in a bowl. Add instant vanilla pudding mix and beat well. Chill for 5 minutes.
Cut cake into bite-size cubes.
Meanwhile, beat cream until stiff. Fold into the pudding mixture.
Layer pudding, cake, sliced strawberries, and strawberry mixture. Repeat the layers; garnish with reserved strawberries.
Makes 12 servings.

Pink Saturday!

Happy Pink Saturday! We're in Kansas City for the weekend. I will come visiting when I return. Today I am sharing with you the pinks in our yard!!!

This week I'd like to introduce you to Ann of Tin and Sparkle. Ann's lives in my hometown of Kansas City. She has a really fun blog. If you haven't visited Ann before, stop by and say hello.

Baby Back Ribs - Foodie Friday

Since I began blogging, I've made this recipe at least three times. It's always for a group. I am in rush to get the food out and forget to take pictures. This time, I remembered to take the picture while they were cooking.

I've made this recipe with Baby Back or Featherbone Ribs. A couple of years ago when I made these, there was a chance of rain. I wanted to come up with a way to make these even if it rained. We decided to brown them first and then let them cook 4 -6 hours in the electric roaster. Everyone always says these are some of the best ribs they have ever eaten.

Rib Rub
Recipe courtesy of Steven Raichlen

1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespooon hickory smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Combine all ingredients in a mixing bowl and stir to mix. Use your fingers to break up any lumps of brown sugar. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.

Sprinkle each side of the ribs generously with the rib rub. Allow to sit at least 30 minutes.

Braising Liquid
Recipe courtesy of Alton Brown

1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Brown ribs on both sides on the grill. Place the ribs in the roaster. Pour braising liquid in the roaster. Cook in the roaster at 250 degrees for 4 -5 hours.

Serve with your favorite barbeque sauce.

Note: These could also be baked in the oven at 250 degrees. Place ribs on baking pan, cover with braising liquid and wrap in alumnimum foil.

I am linking this to Foodie Friday at Designs by Gollum.

Earth Day - In My Garden

In honor of Earth Day, here's the premier of my new weekly post, In My Garden. Every week, I am going to feature something growing in my yard or my garden. I never used to be much of a garden person. My husband Tim is so into being outside in the yard. It's infectious and while I am not as into it as he is, I am having fun.

I even started some of my flowers, veggies and herbs from seed. When they began to sprout, I was so excited. I've never had much of a green thumb. I figured they wouldn't grow. I will be featuring my seedlings from the beginning to fully grown.




I would love to start composting. I hate how much I throw away. Anything I can put to use instead of in the garbage is such a bonus. I am still researching composting. I don't want to start composting until I am sure I know how.

This week's In My Garden features the beautiful flowering trees in our yard.

Canadian Bacon and Potato Quiche

When I mentioned to my husband I was making this recipe for dinner, he said shouldn't that be for breakfast? I convinced him this would be a fine dinner and he agreed to step out of his dinner box and try this one.

This recipe was another example of a "Use It Up" recipe. I had the aspargus, some slices of canadian bacon, the pie crust and of course, the eggs. The only ingredient I had to purchase was the cheese. The use of a frozen pie crust makes this recipe an easy one to put together for a weeknight dinner.

Tim gave this a thumbs up. I think he really liked it, the only thing that prevented him from giving it a two thumbs up is he didn't want to encourage me to make breakfast for dinner.



Canadian Bacon and Potato Quiche

1 refrigerated pie crust, softened as directed on box
1 cup frozen southern-style diced hash-brown potatoes (from 32-oz bag), thawed
1 cup cut (1/2-inch) fresh asparagus spears
1 cup diced Canadian bacon
1 1/2 cups shredded Havarti cheese (6 oz)
4 eggs
1 cup milk
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt

DIRECTIONS
1. Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Prick crust generously with fork. Bake about 8 minutes or until very lightly browned.
2. Remove partially baked crust from oven. Layer potatoes, asparagus, bacon and cheese in crust. In medium bowl, beat eggs, milk, marjoram and salt with wire whisk or fork until well blended. Pour over cheese.
3. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into wedges.

I am linking this to Tasty Tuesday's at Balancing Beauty and Bedlam, Tuesday's at the Table at All the Small Stuff, and Tempt my Tummy Tuesday's at Blessed With Grace. Check out these blog sites, they're a great place to find some wonderful new recipes.

Sweet Potato Bread - SMS

A few months ago, I was struggling with blogging. I questioned whether or not I had what it took to blog on a regular basis. Lately I feel like I am in a rhythm with posting and cooking. It feels so good! When I first began participating in Sweet Melissa Sunday's, Sunday would come around and I would be rushing to bake and post by a reasonable hour. The past few weeks, I've had my post finished before Sunday. It feels so good!

When I read Melissa's comments on this recipe, I had a feeling I was going to like this bread. I love pumpkin bread and this reminded me of my pumpkin bread recipe. This was an easy recipe to put together. The only change I made was to the glaze. I didn't have rum, I substituted additional orange juice and a teaspoon of vanilla.

I don't own a full size bundt pan. Mine is a smaller bundt pan and is too small for a standard bundt pan recipe. I used 4 mini bundts, a mini and medium size loaf pans. The mini loaf and bundts were done in 45 minutes. The larger loaf pan took about 55 minutes.

I ate one of the mini bundts after it's first glazing. It didn't come out of the pan very well, so it was just begging to be eaten. How do you grease and flour those mini bundts? I didn't just like this recipe, I loved it.




Thanks to Lorelei of Mermaid Sweets for choosing such a wonderful recipe. Stop by SMS to check out all of the the other bakers creations.

Cake Class - Pink Saturday

Happy Pink Saturday!! This is my third week participating in Pink Saturday. It's so fun, what a great group of women. Thanks to Beverly of How Sweet the Sound for hosting!!!

I am taking Course #1 of Wilton's Cake Decorating Series. Taking a cake decorating class was one of my 2010 bloggin resolutions. It's so much fun and not as hard as I thought it would be (so far, anyway).


My cake this week is a perfect Pink Saturday post! I love this color of pink frosting!


This week I'd like to introduce you to Birgit of Swapping Howdies. She's a blogger from Munich who I met on last week's Pink Saturday.