Holiday Red White and Blue Jello Trifle Recipe Ideas and More

Monday, May 27, 2013

Here's an easy Patriotic festive dessert! Your imagination will let your dessert be the talk of any party! Add layers of star cut jello if you have time for the perfect festive look!

All you need is some blue and red pre made jello made and chilled in sheets, chilled and cut into stars from a small cookie cutter or make different bowls of jello chilled with

blue then a bowl of red jello.

Layer jello with whipped cream and fruit in between in a large big bowl to make a trifle! Top with cut out watermelon stars for decorations!

It doesn't matter if you feel you don't have a creative imagination my tips will get you started.

Here are the are the ingredients you will need:

1 package of blue jello

1 package of red jello

whipped cream or topping of any kind

Fruit suggestions: blueberries, raspberries, strawberries sliced, watermelon or other melon of choice

Optional: small star cookie cutter for an even more wow dessert presentation

Make the jello to package instructions and pour into small rectangular fudge size pans to make at least 1 inch thick. Refrigerate until firm. Then you can scoop into a parfait glass by each color alternate, or martini glass layered with blue, whipped cream then red jello. Top with fruit suggestions and whipped cream.

Chill. Unmold the jello and scoop or cut into cookie cutter shapes. You can cut out any shapes you like a star shape or anything else pertaining to that holiday, using a cookie cutter. Layer with blue, whipped cream, red jello.

Option 2

Layer one color at a time. Refrigerate blue until firm. Add whipped cream, pour the red layer. Refrigerate.

Option 3

Make a pan of blue then red in separate pans of jello. Cut out with star cookie cutter making several stars of each color. Add stars in a trifle dish to the outside of the glass dish. Fill the trifle dish with whipped cream alternating with more stars of jello through out the bowl. Top with cut outs watermelon stars using a small cookie cutter star shape and add blueberries, strawberries or/and raspberries.

Option 4

Fill a pre made cooked pie crust adding some fresh star cut out fruits using watermelon, cantaloupe, or any kind of melons you can make out of star cookie cutters. Or just use all whole Strawberries adding a premade glaze,topping then add whipped cream garnish and then some cut out stars of fruits on top. Add some blueberries and raspberries for extra color.

+claudia lamascolo author


Dark Chocolate Raspberry Cupcakes with Milk Chocolate Chambord Frosting Recipe

Saturday, May 25, 2013

        My very favorite flavor combinations are chocolate and raspberry. The Chambord liqueur compliments this ganache frosting perfectly to top these cupcakes and turns them into a gourmet flair. The fresh raspberries are elegant to serve to any guest for any functions. This recipe will give you many compliments along with  many asking for the recipe by all your friends and family. Splurge a little and make this for yourself your going to love them! If you have kids just make some without using the liqueur they are still wonderful and delicious filled with pudding and the frosting!

Dark Chocolate Cupcake Recipe

8 tablespoons butter
1/4 cup special dark chocolate chips
1/2 cup cocoa powder
3/4 cup flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 1/2 teaspoon salt
1/2 cup sour cream

Optional:  chocolate cooked pudding by package directions and then cooled

Ganache Frosting (recipe below)

Raspberries for garnish
Chambord for drizzling

In a heavy duty bowl and electric mixer, beat the sugar and butter till light and fluffy. Melt the chips in the microwave until smooth around 2 minutes. Add the the sugar mixture. Add the eggs, sour cream and beat for 1 minute until combined. Add all the dry ingredients left. Beat until smooth around 2 more minutes.
Prepare cupcake tins with liners. Scoop batter into the cupcake liners 3/4 full. Bake in a preheated oven of  350 degrees hot oven until centers are clean inserting a toothpick or around 25 minutes.
Cool Completely.

Optional Chocolate Filling: If using the pudding option, cut a hole around 1 inch  in each of the centers and then removing the cake,  of each cupcake. Fill centers with pudding. Frost with ganache recipe below.

Ganache Frosting:

1 bag 12 ounces of milk chocolate chips put through a food processor until fine
 8 oz heavy cream
8 tablespoons very soft room temperature butter
1/4 cup Chambord Liqueur and more for drizzling

Heat cream to just a simmer. Remove from heat.  Add cream to the food processor with chopped milk chocolate. Add butter and chambord then pulse until well combined. Refrigerate at least 3 hours. Frost them with a spreader or you can add to a pastry bag to decorate with a large star tube for piping the frosting on top.
Add red raspberries for garnishing. Drizzle more Chambord over the top before serving.

+claudia lamascolo  Author

Banana Cake Squares with Mascarpone Frosting Recipe

Wednesday, May 15, 2013

I think this is a quick easy comforting dessert that no matter when I make this it's a favorite. The mascarpone cheese is a great addition to make ordinary banana cake taste wonderfully decadent. Add some chopped garnishing favorites on top and you

will have something for everyone!

Banana Cake:

1/2 cup butter

2 cups of sugar

3 large eggs

1 1/2 cups mashed banana

2 teaspoons of banana rum, or regular rum or banana extract if not available

2 cups flour

1 teaspoon baking soda

pinch of salt

Optional garnish for topping the frosting: 1/2 cup chopped pecans, diced raisins, flaked coconut, craisins, or miniature chocolate chips

Cream sugar and butter together, beating around 3 to 4 minutes. Beat in eggs and banana's along with flavoring. Mix well. Pour in to a 15x10 inch x 1 inch baking pan. Bake at 350 degrees till brown and set around 25 minutes. Cool completely. Frost and garnish with whatever your favorites are, suggestions above.


4 ounces Mascarpone Cheese

2 cups powdered sugar

1 teaspoon vanilla

Blend in a medium-sized bowl the cheese and vanilla with a fork adding the powdered sugar a little at a time. Add some water if too thick to spread, 1 teaspoon at a time.

Spread over cooled cut into squares banana cake.

Crockpot London Broil Burgundy Recipe

Friday, May 10, 2013

Crockpots are really the best way to may any roast tender and fall apart sensational. Even if the meat is over cooked it will be a tender experience. The real secret is the juice to keep it moist. When your carving the meat, make sure you place it back into the juice. The juice will keep the meat from drying out and also enhance the flavors. Always serve it in the juice.

Tender, juicy, falls apart and has a wonderful flavor! I always love the leftovers for a future pot pie this will make the best beef pot pie ever!

If there is anything I hate more with beef it's a piece of tough been and you can't chew through it!

This is foolproof tender every time you make it!

1 (3 pounds) London Broil

1 1/2 tablespoons kosher salt

Freshly ground black pepper

4 cloves garlic, cut into thick slivers

1/4 cup water

1/2 cup beef broth

1/2 cup Burgundy wine

1 tablespoon Worcestershire sauce

oregano and garlic powder

Sprig fresh rosemary (optional)

1 teaspoon flour or cornstarch

1 tablespoon butter

Place the roast in a shallow baking dish and rub with the salt and pepper garlic powder and a little oregano. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with garlic halves. Add 1/2 cup wine. Refrigerate overnight.

Place the beef in the crockpot adding 1/4 cup water, 1/4 cup broth, Worcestershire sauce, and marinade wine from the pan, into the bottom of the pot. Put the crockpot on low for 6 to 8 hours.

Remove the roast and let sit while making the gravy.

Add a large sprig of fresh rosemary to the sauce if using. Stir the cornstarch or flour into the remaining 1/4 cup broth and then whisk into the sauce. Put into the crockpot cook until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Add more flour and water if you like a thicker sauce. The beef will fall apart. Great with mashed potatoes or over cooked egg noodles.


Wonton or Tortilla Mini Bowls, Cinco De Mayo Bowls and Easy Savory Instruction Recipes

Saturday, May 4, 2013

These are a simple little bowls you can fill with anything you desire from savory appetizers to mouth watering desserts! I love them sprinkled with cinnamon sugar and then filled with vanilla or coffee flavored ice cream drizzled with some hot fudge sauce, perfect for Cinco de mayo but just use flour tortillas instead of wontons! You can go from salads to desserts all in the same appetizer party frenzy. See some of the suggestions below just to name a few! Get your imagination going you can make a whole lot of different appetizers for your party gatherings and tailor these to all your guests favorites!

Here's how to make them:

1 package of wonton or use flour tortilla (you find these in the produce department at your local grocery store)

1 cupcake pan of 12 openings of medium sized

1 can cooking oil spray

Preheat oven to 350 degrees.

Spray you cupcake tins with cooking oil.

Place a wonton in each cup.

Bake until browned and crispy around 15 minutes on 350 degrees.

Suggestions and Notes: Brush the bottoms with a little rum and melted butter before filling for desserts. For the savory styles, brush with melted butter and a little white wine.

For dessert cups, fill with lemon, chocolate, banana or vanilla puddings add fruits such as bananas, strawberries, blueberries, berries, chopped nuts or chunks of chocolate then topped with whipped cream

Add ice cream of your choice (we love coffee flavored) with a sprinkle of cinnamon/sugar and then drizzled with a little chocolate hot fudge syrup

Fresh fruits on top of a dollop of lemon curd

Nutella and whipped cream on top

For savory filled cup fill with a Mexican refried bean dip, add also lettuce, tomato and top with sour cream, chopped olives and jalapenos.

You can fill with chopped tomato and mozzarella and fresh basil for a great started appetizer as shown in photo.

Black beans, avocado, garbanzo beans, corn, mixed with a salsa for a Tex Mex style.

Use a tuna salad, egg salad or ham salad and chicken salad all great fillings.

Cream cheese mixed with smoked salmon.

Cream cheese mixed with crab meat.

Cream cheese mixed with chopped peppers, olives, tomato, onion and tuna.

Roasted chicken, buffalo sauce, drizzled with blue cheese and sprinkled with shredded cheddar

Sliced corned beef, sauerkraut and then drizzled with thousand island dressing

Chopped steak, sauteed mushrooms, onions and drizzled with steak sauce

Pulled pork with barbecue sauce

I am sure you can come up with hundreds of more ideas!

You can make these bowls ahead of time for company to have on hand freeze them on a cookie sheet then store in a freezer bag laying flat until ready to use!

The skies the limit of imagination! These hold up great with any filling.