July 4th-Part 3

Here is another installment on our recent holiday happenings. Thought I'd share some recipes from the delightful treats served!

Rita's Patriotic Trifle

(Yum-my — and you don't have to feel bad about eating it!)

Ingredients:

1 small can of lite peaches cut into halves (save the juice to pour over the angel food cake)

2 small tubs of lite cool whip

2 large boxes of sugar free vanilla pudding

vanilla extract

1 sugar free angel food cake

1 large tub of fresh strawberries cut longways; (pour a little water and sprinkle some organic sugar over strawberries to make a liquid mixture to pour over the angel food cake)

1 small tub of fresh blueberries

fresh raspberries

Directions:

Make the 2 vanilla puddings following the directions on the box. When cold to consistency, add about 3 tablespoons of vanilla and stir well. Refrigerate until other tasks completed.

Pull the angel food cake apart in small chunks.

Line the bottom of the trifle dish with the sliced strawberries, standing up all the way around the sides of the dish. Put a blueberry between every two strawberries for visual interest. Add some sliced peaches and peach juice over the angel food cake. Put some strawberries and blueberries on top of this. Next add some of the vanilla pudding, and then a layer of cool whip.

Repeat layers and continue repetition of pattern until you have the cool whip as the last layer on top of your glass trifle dish.

For a decorative, patriotic touch, use raspberries and blueberries to make a flag!

My chocolate mousse with raspberries:

Ingredients:

1 12-ounce can of evaporated milk

1 box instant chocolate fudge pudding mix

1 cup frozen whipped topping, thawed

raspberries (optional, but delicious)

Directions:

Combine evaporated milk and pudding mix using electric mixer. Fold in whipped topping. Spoon into dessert dishes. Top with fruit. Refrigerate at least 5 minutes before serving.

Yes, it's really that easy.

Ellen's Pinwheels (my boss):

Ingredients:

2 cups Bisquick (plus milk to make dough)

Athenos crumbled feta cheese (I used garlic & herbs)

10-ounce package of frozen, chopped spinach, thawed

Make dough following directions on box. Roll out dough in thin rectangle on baking sheet.

Top with cheese and spinach.

Roll longways until you have what looks like a long snake. Bake according to directions on Bisquick box. Slice into thin sections when cool.

Now I just need to steal the recipe for Amy's Buffalo Chicken dip — I'm craving it just remembering how good that tasted!!