Terrific Trifles!

Thank you Jean Douthitt

Thanks to Sr. Manager Danette Conley for sharing the following recipe with us for the Trifle Bowl!

Mocha Chocolate Trifle

1 (18.25 oz) package light devil's food cake mix

1 1/3 cups water

2T vegetable oil

2 lg egg whites

1 lg egg

Cooking Spray

3 C cold milk

1 (3.9 oz) pkg chocolate instant pudding mix

1/2 C Kahlua or 1/2 C strong brewed coffee

1-8 oz carton frozen fat-free whipped topping (thawed)

1/2 C chopped chocolate toffee bars (about 4 bars) (such as Heath Bars, Skor, or Hershey's Sweet Escapes)

Preheat oven to 350 degrees

Combine first 5 ingredients in a large bowl: beat at medium speed until well-blended.

Bake cake in a 9x13 (spray well with cooking spray)

Bake for 25 minutes.  Cool completely.

Combine milk & pudding mix in a medium bowl; prepare according to package directions.

Tear half of cake into pieces; place in a trifle dish.

Pour half of Kahlua over cake pieces; top with half of the pudding, whipped topping & chocolate bars.

Repeat and chill for at least 4 hours.

Thanks to Sr. Manager Linda Rodgers for sharing the following recipe for the Trifle Bowl!

Lemon Trifle~
·         1 can (14 oz) fat free sweetened condensed milk
·         1 carton (8 oz) lemon yogurt
·         2 tsp lemon zest
·         1/3 cup fresh lemon juice
·         2 cups Cool Whip (thawed), light or fat free is fine
·         1- 10 inch Angel Food cake, cut into cubes
·         1-½ cups fresh raspberries and blueberries

Directions:
Combine the condensed milk, yogurt, lemon zest, and juice in a large bowl.  Stir well.  Fold in the Cool Whip until evenly combined.
Place half of the angel food cake cubes in the bottom of a large bowl or trifle bowl.  Top with half of the lemon mixture and half of the berries.  Repeat.

from www.longaberger.com/recipes...

Raspberry Truffle

1/3 cup sweetened flaked coconut

½ cup seedless raspberry jam

24 oz. frozen raspberries, thawed

2 tsp grated lemon zest

16 oz. whipped topping

2 store-bought pound cakes (10 oz. each), cut into ¾-inch-thick cubes

2 packets Longaberger White Chocolate Amaretto Mix

12 oz. peppermint

In a bowl combine jam, berries, and lemon zest; set aside. In a separate bowl, mix whipped topping and White Chocolate Amaretto mix. Set aside. Cover the bottom of a Longaberger Trifle bowl with a layer of cake cubes, packing them tightly. Top with half the raspberry mixture. Then add half the whipped topping mixture. Add a second layer of cake cubes, raspberry mixture, and whipped topping mixture. Sprinkle with coconut and crushed peppermints. Serve immediately, or for best texture, cover and refrigerate overnight.

Recipe pictured in the 2012 November/December Flyer

Spiced Cake Trifle

1 prepared spice cake mix, cut into cubes

1 jar caramel sauce

1 packet White Chocolate Amaretto Dessert Mix

16 oz. Cream Cheese, softened

24 oz. Cool Whip

1 packet Snickerdoodle Dessert Mix

Gingersnap Cookies

1 packet White Chocolate Amaretto Mix

8 oz. cream cheese, softened

4 Tbsp. butter

12 large strawberries

In a bowl, combine White Chocolate Amaretto Dessert Mix, 8 oz. cream cheese and 12 oz. cool whip and set aside. In a separate bowl, combine Snickerdoodle Dessert Mix, 8 oz cream cheese and 12 oz. cool whip and set aside. Cover the bottom of Longaberger® Trifle Bowl with a layer of spice cake cubes. Drizzle caramel sauce over cake. Add layer of White Chocolate Amaretto mixture and spread to create an even layer. Add a second layer of spice cake cubes and drizzle with caramel sauce. Spread the Snickerdoodle mixture to create a final 

layer. Garnish with crushed and whole gingersnap cookies.

Recipe pictured in Fall 2012-Winter 2013 WishList

Pumpkin Gingerbread Trifle

Ingredients

• 2 packages (14-1/2 ounces each) gingerbread cake mix
• 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
• 3 cups 2% milk
• 1 can (29 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions

• Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
• Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
• In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).

Peanut Butter Cup Trifle Source: The Sisters Cafe

Ingredients:

1 (9x13) pan of baked brownies, cut into 1 inch pieces

1 (5.1 ounce) package instant vanilla pudding

3 cups milk

½ cup creamy peanut butter

2 tsp vanilla

1 (8 ounce) container thawed Cool Whip, divided (or use homemade whipped cream)

20 peanut butter cups, crumbled (do not buy bite sized; you could get away with less...but why?)

6-8 peanut butter cups to garnish.

Instructions:

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip or homemade whipped cream.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least four hours until serving.

Patriotic Trifle Recipe by The Girl Who Ate Everything

Ingredients:

2 cups heavy cream

½ cup white sugar

2 cups milk

2 (3.4 ounce) packages instant cheesecake pudding mix

2 teaspoons lemon juice

½ cup sour cream

2 (10.75 ounce) packages prepared pound cake

2 (16 ounce) carton strawberries, sliced

strawberries for garnish

blueberries for garnish

Instructions:

1. In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.

2. In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.

3. Slice pound cake into one inch cubes.

4. In a trifle bowl, start by layering ¼ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don't have a trifle bowl). Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.

5. Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.

6. Chill in refrigerator for at least 4 hours.

Variations:

1) The pound cake can be replaced by angel food cake for less calories.
2) Vanilla pudding can replace the cheesecake pudding.

3) Add more blueberries throughout the trifle instead of just on top.

Flameware Fun!

Thank you, Jean Douthitt...

Simple Wow Demos Cooked in Flameware!

Compiled by Fran Thompson Senior Director

 

So EASY! I do the pineapple cake below and mac and cheese! 6 people watched my demo's 4 bought nearly $1,000! Other two would like to purchase later! Fran

 

Take ingredients to shows pre-measured in baggies!

Set up and then mix the Cake and put in about a 15 minutes to a half hour before guests arrive.

When done take out and flip onto the 8 in 1 lid/cake round.

 

Fran's Homemade Mac and Cheese

 

Put Braiser in the hostesses freezer when you arrive to demo!

Take Braiser from Freezer and put on the stove to heat water for the pasta below! This shows how it can go right from freezer to hot burner or flame.

 

In your Braiser on top of the stove

• Fill with water to about a half inch from top of Braiser
• Bring to boil
• Put in approx 16 oz of pasta (I prefer a 3 color tortellini filled with cheese or pine nuts)
• Cook per directions about 16 minutes
• Put in colander to drain water
• Put pasta back in braiser
• Put approx 3 dabs of butter here and there on top of hot pasta
• Use what ever cheese you have in fridge, some Cheddar or Longhorn cut in cubes and stick through out. No set amount.
• Cut into cubes a half a block of Philadelphia Cream Cheese and stick through out (this makes it!)
• 8 0z of a blend of Italian shredded cheese on top
• Fill half way up with milk or half and half, yum!  
• Sprinkle panko crumbs or italian seasoning crumbs on top of shredded cheese
• Sprinkle with a little of Longaberger Seasoning. Rosemary and garlic, or parmesan garlic to show guests that a little blend of seasoning is easy and put's the dot on the i!
• Put in 350 oven for 30 minutes till bubbly hot and serve

Other WOW moments with food in Flameware!

Longaberger beer bread in the braiser but you could do it in a skillet in the oven. I added cheddar cheese and Italian seasonings to the top after I drizzled on the butter. It looks like artisan bread and tastes wonderful too! I then served it with thinly sliced sharp cheddar along side. Sue Neidlinger

Frozen pizza on her grill or in the oven! Done both!

Pineapple upside down cake in the skillet---we do the show while the pineapple upside down cake is baking after we have prepared it.  I use 1/2 of a yellow cake mix and then 1/2 of the ingredients (2 eggs-----whole cake  calls for 3 but I use 2 per recipe.)  I divide the cake mix up ahead of time and just store in zip lock bags till my next show....AND I go to Aldi's and buy my pineapple, cherries AND cake mix which is 99 cents, so less than 50 cents /dessert for the cake mix!  That recipe isout there, but my trick is dividing the cake mix and having half the batter,works better in our skillet!  Am selling lots of skillets and pizza stones!  Heather Gosma

Do a Gluten Free Pizza Crust. Bisquick makes a great one!  Have the ingredients for the pizza toppings all ready to place on the crust.  It was a HUGE HIT at my last Branch Gathering, as I have 2 HC’s that need gluten free food.  It’s delicious!   Chris Heldstab

Pizza w/Longaberger's Pizza crust - keep it simple - sauce & cheese - Some suggest putting cornmeal under the dough to bake.. Have one or two of the guests to make the crust/sauce/cheese --- Two products & then if you do have the pizza cutter & wood paddle to use - that's 4 products they can purchase or Need 1-2  items? Then book a party! Teresa Flood

TIPS shared by those excited and using their Flame ware

With our new Flameware Line it is going to take trial and error and sharing! Thank you to all who shared!

 

Potatoes and eggs: Joy Burdette Hash browns and scrambled egg with avocado. And they did not stick!  

 

I have a glass range top. I sprayed with Pam, heated the skillet, melted some butter and added the grated potatoes.

 

My one burner actually has 2 different sizes and I can turn a knob and select either the large (which I always use for the pizza stone) or the smaller inner circle, which is almost exactly the same diameter as the bottom of our skillet. I used the smaller of the two.

 

I set the burner between 6 and 7 to heat up & fry the hash browns, then turned back to about number 5 when I added the egg 

 

My hash browns were not from raw potatoes. I had a couple of boiled ones left over from supper and used them.

 

I added about 2 tablespoons of butter before I grated the potatoes in the skillet and then dotted the tops with pats of butter. I did not add any more for the egg. The skillet was still good to go! I did not use a lid at all!

 

How Joy seasoned her flameware! Different than Longaberger suggested!

I've not had any trouble with things sticking. I did season my FLAMEWARE differently than what the company suggested. I did it more like how you season cast iron:  Spray with Pam, wipe lightly with a paper towel, put over medium heat just until it starts to smoke. Remove from heat and allow to cool. Joy recommends even if you have seasoned with milk or rice to try seasoning your flameware this way if you are having issues!

 

FYI Company says seasoning is optional! They told us on the training conference call you can season if you wish and as many times as you feel comfortable.  (verified by Brian Tinger) that the surface has a wave to it and that seasoning it, fills in the place between the waves and to cut down on sticking the first time. Using your flameware will do the same thing over time.

 

 

Potatoes: Donna Lee Rogers Heat the pan first, add oil, get it hot, and then add cooked potatoes, with chopped onion..I usually use leftover baked potatoes. I love the Flame ware.

Eggs Fran Thompson finds a way not to stick:  I have a circle on my burner that does not heat up, so I really had a challenge of getting things cooked in a circle about the size of a half dollar. This is how I have managed to make my eggs. Skillet on a smaller burner, as they say flameware heats from inside out.. When you put it on a bigger burner size the hottest part is on the outside and isn't going to heat up the inside as quickly! Sooner or later it all heats up! I It the skillet heat up for several minutes then I put a tad of bacon grease and then I placed my eggs to the outside of the skillet rather than the center and they came out the best yet! They tasted delicious! Did not stick! Yippy skippy I am cooking with electric now!