Summertime Trifle
Equipment
- trifle dish, punch bowl, or large serving bowl
- large mixing bowl
- electric hand mixer or wire whisk
- cutting board
- bread knife
- measuring cup
Ingredients
- 1 pkg Sara Lee Frozen Pound Cake, thawed & cut into cubes (DIVIDED)
- 1 (5.1oz) pkg vanilla instant powder pudding
- 3 cups cold milk
- 1 (16oz) can peaches, drained (DIVIDED)
- 1 pkg frozen peaches, drained
- 2 (8oz) cans crushed pineapple, drained (DIVIDED)
- 1 cup mini marshmallows
- 1 (8oz) bag pecan pieces (DIVIDED)
- 1 (8oz) bag slivered almonds (DIVIDED)
- 1 (16oz) carton frozen cool whip, thawed (DIVIDED)
Instructions
- In a large mixing bowl beat pudding mix with milk until a pudding consistency is met. Place in refrigerator for a few minutes.
- Place pound cake on cutting board and cut into 1" cubes. Place 1/2 of the pound cake cubes into bottom of trifle dish, punch bowl, or large serving bowl.
- Remove prepared pudding from refrigerator and spread 1/2 on top of the cake cubes in dish. Top with 1/2 of the drained canned peaches. Then top with a 8oz can of the drained crushed pineapple.
- Sprinkle with all of the 1 cup of marshmallows. Sprinkle 1/2 of the pecans & almonds on top of the marshmallows. Spread 1/2 of the thawed cool whip on top of the nuts,
- Top with remaining pound cake cubes. Spread remaining pudding onto the cake cubes. Top with remaining drained peaches, drained pineapple, thawed cool whip, pecans, and almond slivers.
- Top with thawed "frozen peach slices" to decorate. Cover & refrigerate until time to serve.
Oven Roasting Poblano Peppers
Roasting Poblano Peppers
Equipment
- cutting board & small sharp knife
- large deep lip sheet pan
- foil
- ziploc bag
- tongs
Ingredients
- poblano peppers, rinse & dry
- cooking oil
Instructions
- Preheat oven to 400 degrees. Line a deep sheet pan with foil.
- Place poblano on cutting board. Take a sharp knife and cut off the top of the pepper as close to the stem as possible.
- Take the knife and cut along the inside of pepper to remove the attached membrane and seed pocket. Using a spoon pop out the seed pocket. Tap the pepper (upside down) on the cutting board to remove any seeds.
- Place peppers on the lined sheet pan. Drizzle a little cooking oil on each pepper. Using a pastry brush, coat the pepper with the oil all over.
- Place peppers in preheated oven for 45 minutes until the skin of the peppers blister and char.
- Remove peppers from sheet pan and place into a ziploc bag in a single layer. Remove air from bag as you close the bag. Let sit for 5 minutes or so. Remove pepper from bag onto a cutting board. Using the knife start peeling off the skin of the pepper.
- You can roast the peppers ahead of the recipe up to 2 days and refrigerate until needed for recipe.
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