Darce's Trifle

2 white cake mixes or sheet cake
heavy whipping cream
powdered sugar
vanilla

For the Pudding:

Double:
2/3 cup sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk
2 egg yolks
1 teaspoon vanilla

1) Combine sugar, flour, salt in saucepan
2) Stir milk in gradually and continue until thick
3) Switch to low heat for 5 minutes stirring always (double broiler best) burns easily
4) Take some of the mixture out and add to egg yoke then add all back to saucepan
5) Cook on low heat for 2 minutes
6) Add vanilla last
7) Cool

Layer Order:
cake
pudding
cream
fruit
repeat

Crust:
1 1/2 cups flour
1/3 cup sugar
1 egg
1 stick of unsalted butter melted
3/4 tsp salt (reduce to 1/4 tsp if using salted butter)
1-2 TBS water (adjust accordingly to help the dough form a ball)
Combine all of the ingredients with a fork and then press into and up the sides of a tart or pie dish and set aside.

3-5 tart apples, peeled and sliced thinly
Arrange apples in a pretty fan pattern in the crust. Do not stack slices more than two high. Place in a pre-heated, 375 degree oven for 30 minutes.

Filling:
5 TBS butter
1/4 cup sugar
2 TBS honey
1/4 cup sliced almonds
1/4 tsp salt
1/2 tsp vanilla
During the last five minutes of baking combine all ingredients in a sauce pan. Do not boil or even simmer, just combine. Remove filling from heat and add the vanilla. Remove the tart from the oven and generously sprinkle the apples with cinnamon. Pour filling over the apples and place the tart back in the oven for 10 minutes.

Allow to cool completely before cutting so that the filling sets a bit.

Mediterranean Salad

1 cucumber sliced
1 tomato sliced
1/4 c feta cheese
juice of 1/2 a lemon
1/4 c olive oil
1 T lemon pepper seasoning
pepper & kosher salt to taste.

Champion Chicken Parmesan

TOMATO SAUCE:

1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)

1 cup boiling water

1 teaspoon olive oil

2 cups chopped red bell pepper

1 cup chopped onion

2 (14.5-ounce) cans diced tomatoes, undrained

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 tablespoon balsamic vinegar

1/4 teaspoon black pepper

2 garlic cloves, minced

CHICKEN:

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/4 teaspoon black pepper

4 (4-ounce) skinned, boned chicken breast halves

1 large egg white, lightly beaten

1 tablespoon olive oil

Cooking spray

1 cup (4 ounces) shredded part-skim mozzarella cheese

3 cups hot cooked linguine (about 6 ounces uncooked pasta)

To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

Preheat oven to 350°.

To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

Chef's Table Tomato Soup

I puree this in the blender until it is very smooth. Serve with cheese sandwiches, crackers, etc.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 large onion, chopped
• 2 1/2 cups diced and seeded tomatoes (or 3 14 oz. cans drained diced tomatoes)
• 1 cup chicken stock
• 3/4 cup whipping cream
• 1/2 cup basil pesto
• salt and pepper, to taste

Directions

1. Heat oil in a medium large soup pot. Add onions and cook over medium-low heat until completely translucent.

2. Add tomatoes and bring to a simmer.

3. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.

4. Add whipping cream. Add pesto.

5. Blend to desired consistency with hand blender, food processor or blender.

6. Adjust seasoning with salt and pepper.

Chicken Tostadas

The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Yield: 4 servings

Ingredients

• 1 teaspoon ground cumin (I often use less because it's pretty spicy)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons canola oil
• 12 ounces chicken breast tenders
• 1 cup chopped red onion (about 1)
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup chopped zucchini (about 4 ounces)
• 1/2 cup green salsa (I often use the red salsa we have on hand)
• 3 tablespoons chopped fresh cilantro, divided
• 4 (8-inch) fat-free flour tortillas
• Cooking spray
• 1 cup (4 ounces) shredded Monterey Jack cheese

Preparation

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Ebelskivers

Ingredients:

4 eggs, separated
1 tablespoon sugar
2 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/4 cup melted shortening
Scant 2 cups milk

Directions:

Beat egg yolks; beat in sugar. Combine dry ingredients. Add alternately with shortening and milk. Beat egg whites until stiff, but not dry. Fold into batter. Grease and ebelskiver pan. Heat until smoking. Fill depressions about half full. When cooked on bottom, turn with two forks. Cook other side. Regrease pan between batches. If desired, dust with powdered sugar.