Stuffed Meatball Burgers

2 1/2 lbs lean ground beef
1 lb lean ground pork
1 tsp salt
1 tsp pepper
1 1/2 tbsp oregano
1 1/2 tbsp basil
1 tsp ground fennel
3 cloves garlic, minced
1 egg
5 oz shaved Parmesan
1 1/2 tbsp tomato paste
1 1/2 tbsp onion powder
5 slices Italian salami
5 slices mozzarella cheese
olive oil


In a large mixing bowl mix the ground pork and ground beef together well. Add all of the remaining ingredients EXCEPT for the salami, mozzarella, and olive oil.
Mix thoroughly.
Form 20 patties. Cut each slice of mozzarella & salami into quarters. Stack two pieces of each of the salami and mozzarella in the middle of 1o of the patties. Place remaining patties on top of "stuffed" patty and pinch sides together well, making sure to seal the outer edges of the burger patties together. Brush each side of the 10 burgers with olive oil and grill to desired doneness.

This will make LARGE burgers! Adjust to smaller ones if desired.
These are great served with grilled slices of onion and a tomato on a grilled bun.
If you like more flavor try adding some prepared pesto, or maybe some chopped roasted red peppers. Or, simply increase or decrease as needed the dried herbs in the recipe. If you don't want to mess with "stuffing" them; make the patties and grill adding a slice of mozzarella right before removing from the grill.

Juicy Inside Out Burgers

3 lbs of ground beef
small block of cheddar cheese (you won't use it all on this recipe)
1/4 cup Worcestershire Sauce
1 Tbsp Liquid Smoke
Cracked Black Pepper
2 Tbsp Olive Oil
Salt
Garlic Powder
Onion Powder

Divide ground beef into 12 patties, each being @ 1/4 lb. Sprinkle each side with garlic powder, onion powder, black pepper, and salt. Slice the cheddar and place a couple of pieces in the middle of 6 of the 12 patties. Place remaining "blank" patties on top of "cheddar patties" and pinch the edges together to seal tightly. (make sure and seal edges good and reshape the patty as needed.)
In small bowl crack desired amount of black pepper, add olive oil, liquid smoke and Worcestershire sauce. Mix well. Brush both sides of burger patty with this mixture and grill to desired doneness.
Let rest for a few minutes before serving, allowing juices inside to redistribute.
Add your Favorite bun, vegetables such as lettuce, tomato, onion, and condiments, and enjoy!

Hash brown Casserole

Does it get any more comfort food than this? Love it!

1 1/2 bags frozen shredded hash browns (each bag is 30oz for total of 45oz used)
1 stick of butter, really soft-almost melted
3 cloves of garlic, minced
1 1/2 Tbsp onion powder (Exchange: could substitute a minced 1/2-1 small yellow onion and saute in butter before adding to recipe)
1 1/2 tsp salt and 1/2 tsp pepper (adjust to taste)
16 oz shredded cheddar (I prefer sharp as it adds more flavor for less amount, use what you like)
1 24oz tub sour cream
2 cans of Cream of Celery soup (Exchange: could substitute with cream of mushroom or cream of chicken)
1 tsp dried thyme


Preheat oven to 425 degrees. Set hash browns out in a bowl to thaw. Once they are thawed combine all remaining ingredients, RESERVING 1/2 cup of the shredded cheese for topping. Mix well. Spread in a large greased baking dish. (I use the 9x13 Pyrex.) Place baking dish on a cookie sheet in case of a boil over and top dish with remaining cheese. Bake for @55 minutes. After about 30 minutes into bake time check to see if casserole needs covered with foil to prevent over browning/burning. Let cool for @10 minutes before serving as it will be piping hot and need time to set.

This is a great one to play with. Add sliced mushrooms, shredded carrots, onions, shredded zucchini, etc. Add a kick with some chopped peppers, or use a cheese blend instead of just cheddar. Also good topped with the "fried onions" we all love on our green bean casserole. Make it a one dish meal by adding sliced smoked sausage coins, diced cooked chicken breasts, browned ground beef, cubed ham, or whatever your favorite is. Please do keep in mind if you are adding a lot of items to the dish that you may need to split the dish into two baking dishes to allow room and minimize boil overs. Great opportunity to try it two ways! Perfect for pot lucks, bbqs, company. Great at breakfast, lunch or dinner. I think it tastes even better the second day. Enjoy!

Tomatoes, Okra, and Smoked Sausage Skillet

This is a cinch to prepare and great served over rice, pasta, or by itself. Could even be thinned out with broth and made into a soup! Very versatile.

1 bag of frozen okra (NOT breaded)
2 cans diced tomatoes
1 can crushed tomatoes
1 cup frozen corn (optional)
2 cloves garlic, minced
salt and pepper to taste
6 to 8 strips of cooked bacon, crumbled
1 Tbsp bacon drippings (optional)
1 small yellow onion, chopped
1 tsp paprika
1 pkg Smoked Sausage, cut into 1/4" to 1/2" coins


In large dutch oven, cook bacon strips crisp. Remove bacon, drain grease saving @ 1 Tbsp in pan. Add chopped onions, cook for a few minutes to get them started softening; add sausage and stir. Allow sausage and onions to cook for 5 to 7 minutes or until the "coins" are starting to brown slightly; add garlic, tomatoes, okra, corn, paprika, and let simmer for at least 30 minutes. Check for seasoning and add salt and pepper to taste, add crumbled bacon and simmer for an additional 10 minutes. This is one of those recipes that I think is better the longer it simmers, within reason. If you are going to allow it to simmer longer be sure and watch your moisture content. You may have to add some water or broth. I have even added a splash of white wine.
As I said before, this is great over rice, pasta, or by itself. Enjoy!

Herbed Fingerling Potatoes

One of our fave side dishes! This recipe will make a huge pot of these potatoes as we love them for left overs. Cut in half if you just want to make them for the average family dinner. :)

2 bags of gourmet fingerling potatoes (I like to get one back of the "regulars" and one bag of the purples)
Water
Salt and Pepper to taste
2 garlic cloves, minced
1 1/2 sticks of butter
2 tbsp chives
2 tbsp parsley
2 tbsp dill

Clean potatoes and put in large dutch oven. Cover with water, add @ 2 tsp salt and put on high heat to boil. Once boil is achieved turn down heat to maintain a slow boil for @10 minutes, or until just fork tender. Drain off all water, return potatoes to dutch oven and place back on burner on medium heat. Add butter, garlic, herbs, and salt and pepper to taste. Cover and let cook over a lowish medium heat for @10 more minutes (0r as long as you like without burning). Stir a couple of times to prevent burning. The potatoes will get a little golden crisp on some sides and the butter and herbs will melt and coat the potatoes with a TON of flavor! Super easy side dish that looks and tastes impressive! A family fave here.

Salsa

2 cans diced tomatoes
1 can Rotel (diced tomatoes and green chilies)
1 large can (7 oz) green chilies
3 cloves garlic
4 green onions
1 tsp vinegar
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 Tbsp dried cilantro (optional)


Place all in food processor and pulse to desired consistency. Chill.

I use this salsa on just about EVERYTHING! It is great on tortilla chips, of course. But also use it to top baked potatoes, brown rice, tacos, fajitas, eggs, breakfast burritos, and so much more!
Play around with the amounts of spices on this, add a chipotle pepper in adobo sauce to the mix, add some jalapeno slices. SO many ways to customize this and make it new every time.

Thin Mint Pie

1 chocolate graham cracker crust
8 oz whipped topping
1 tsp vanilla
8 oz block cream cheese, softened
1 box (2 sleeves) Girl Scouts Thin Mint Cookies, crushed
1/4 cup powdered sugar

Place cookies in a plastic baggie and crush them with a wooden spoon.
Mix whipped topping and cream cheese with mixer until smooth and creamy. Add remaining ingredients (minus crust) and mix until well incorporated.

Place filling in chocolate crust and chill. We sometimes freeze ours and slice it. Serve cold, can be topped with fresh sprig of mint and a Thin Mint cookie.

Hearty Beef Vegetable Soup (slow cooker recipe)

I use a 7 qt slow cooker (crock pot) and place all of the following in at once. This will FILL the crock to the BRIM! You may want to use a size larger or add a little of the cooking liquid later in cooking to allow for room if you don't like working with a VERY FULL crock pot.

2 1/2 lbs stew meat, cubed
1 onion, chopped
2 cloves garlic, minced
2 ribs celery, sliced
2 carrots, peeled and sliced into coins
28 oz can diced tomatoes with juice
28 oz can crushed tomatoes with juice
1 1/2 cup frozen corn
1 1/2 cup frozen green beans
1 can dark red kidney beans
3-4 Yukon gold potatoes, cubed
3 1/2 cups water
1 envelope dry onion soup mix
2 bay leaves
1 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce
3 tsp beef bouillon granules

Cook on low in slow cooker for 8 to 9 hours. This long, slow method of cooking enables the broth of the soup to really develop all of the flavors. It also allows the meat to cook through and begin to "fall apart" into the soup, it basically shreds itself as you stir at the end; allowing for a bit of beef in every bite!

This is another great make ahead soup that will keep well in the refrigerator all week for lunches, quick dinners, etc. Enjoy!

Almost Instant Chicken Noodle Soup

This is my go to chicken noodle soup when someone in the house wakes up feeling not so well. It is super quick and easy, and I almost always have these ingredients on hand. Of course there are many recipes for Chicken Noodle Soup and some are very lengthy and require hours. I like this one for its simplicity and because I can have it on the table in under 30 minutes.


1 cooked boneless, skinless Chicken Breast, chopped into bite size chunks (poached, baked, "nuked", whatever)
1 clove of garlic
salt and pepper to taste
1 Tbs Parsley
1 large carrot, peeled and sliced in thin coins
1 rib of celery, sliced (or 1/4 tsp Celery Seed)
2 cans Chicken Broth
3 cups water
2 Chicken Bouillon cubes
8 0z Bow-tie (Farfalle) Pasta
1/8 tsp onion powder (or 1 shallot, minced)

Over medium high heat, add water, bouillon, broth, garlic, onion powder, carrot, celery, and chicken. Stir occasionally to break up the bouillon cubes and bring to a boil. Add pasta and parsley. Cook approximately 7-10 minutes until pasta is al dente and the vegetables are tender. Salt and pepper to taste.
Serve warm with crackers (if desired)

Fried Potatoes and Sausage

Toss a quick salad to go with this and dinner is served.

2 1/2 lbs. Russet Potatoes, peeled and sliced @1/4" thick
5 Tbsp Oil (I like to use butter flavored Crisco for this)
@1 Tbsp salt, to taste
1 tsp pepper
1/2 tsp thyme
2 cloves garlic, minced
12 oz. Smoked Sausage (or Polish Sausage, or Kielbasa), sliced in 1/2" segments
1 medium yellow onion, chopped

Heat oil in pan over medium heat and add potatoes. Toss potatoes in oil to cover them and then add: salt, pepper, thyme, onion, and garlic.
Continue cooking over medium to medium high heat (depending on stove) for @ 20 minutes, making sure to "flip" the potatoes over occasionally to prevent burning.
When potatoes are almost cooked through add the sausage and flip again. Cook @ 10 minutes until potatoes are tender and sausage is starting to brown.
Check for seasoning, add salt and pepper as needed, and serve hot.

Rustic Peach Tart

We love this Rustic Peach Tart. It is super quick and simple to throw together and a great "warm fuzzy" kind of treat.


4 Ripe Peaches, peeled and sliced
1 Pie Crust
1 Tbsp Vanilla
1 tsp Salt
4 Tbsp Brown Sugar
3 Tbsp Quick Cook Oats
1/8 tsp Ground Cloves
1/4 tsp Cinnamon
1/4 tsp Ground Nutmeg
3 Tbsp Unsalted Butter

Preheat oven to 375 degrees.
Place pie crust flat out on a cookie sheet.
Mix the remaining ingredients in a bowl and pour into center of the pie crust.
Fold the edges of the pie crust up, working around the peaches until you have completed folding up all edges.

*optional brush with egg or milk wash and sprinkle granulated sugar around edge of pie crust.*

Bake at 375 for 15-20 minutes, until crust is done and center is "cooked".

Slice and serve warm with a scoop of Vanilla Bean Ice Cream, or serve as is warm or cold.

Mix it up: In place of peaches use Apples, Nectarines, or Plums.

Noodles in White Sauce

Another family fave, and really easy!

1 box pasta (elbows, or shells work best)
1 can fat free evaporated milk (regular can be used)
2 Tbsp butter
salt/pepper to taste

Cook pasta as directed on the box. Drain pasta reserving 1 1/2 cups of the cooking liquid. Return pasta, reserved water, evaporated milk and butter to pan. Warm until butter melts. Salt and Pepper to taste.

Tips, Tricks, and Shortcuts

Below are a few of my favorite "Tips, Tricks, and Shortcuts" for in the kitchen.
By no means is this a complete list, and I would LOVE for you all to share your favorite tips, tricks and shortcuts in the comments section. Who can't use a new idea?

In a hurry? Kids demanding spaghetti, and all you have is the can variety in the pantry? Great!! Use it! AND ADD to it: 1 can diced tomatoes, fresh minced garlic to taste, and fresh herbs. Other options: fennel seed (use sparingly), shredded carrot, shredded zucchini, chopped onion, can of mushrooms, etc. You would be amazed at what you can do with a simple run of the mill can of store bought spaghetti sauce.

Looking for way to cut back on a few calories and fat grams? But LOVE the pasta and rice mixes that are so popular? NO problem. Instead of using the suggested amount of water AND Butter, substitute Low Sodium Chicken Broth for the water. Presto! Still has great flavor and less of the stuff you don't want! While you are at it, make that side dish a meal by stirring in leftover grilled chicken, or baked ham. Also try stirring in peas, carrots, broccoli, asparagus, etc. Dinner is served and you can feel good about it.

Craving Chocolate cake but don't want to drag out every baking item in the pantry? No worries, grab that box of cake mix in the back of your pantry! Prepare as suggested, but stir in 1 tsp vanilla, or zest of an orange, or a flavoring extract!
Depending on the "flavor" of mix you are using other great stir ins are chopped candy bar, coconut, or nuts. Want to take it to another level? Take that plain yellow cake mix and pour it over halved stone fruits arranged in bottom of the pan (cut side down) with a quick caramel poured over them. Turn the cake out and be amazed at the beautiful creation you have made! And with a Mix!!

Your favorite cutting board looking a little dingy? Slice a lemon in half, sprinkle coarse salt on the cutting board and scrub the board with the lemon (cut side down). Presto! Fresh board ready to go!

"Cubing" and Avocado: Cut avocado in half, remove pit. With a paring knife cut a grid, on a diagonal, into the meat of the avocado. Use fingers to gently push on skin of the avocado turning it "inside out" and run knife down back, OR use a spoon to scoop the inside out. It will come out in pretty chunks, ready to use on your salad with little fuss! (this changed my life)

Microwave have a few stubborn spots in it that just won't scrub out? Try this, it works Every Time for me. Place a small bowl or mug of water in the microwave with a half a lemon in the bowl (juice squeezed in water) and nuke it for a couple minutes. Remove bowl and wipe out microwave with damp towel. This will also help freshen the smell of your microwave. Ever burnt popcorn? ;-)

To bring your stainless steel sink back to life use the lemon and salt rub from above. When finished, polish with Turtle wax. Yes, I said Turtle Wax. And Yes, I mean the same kind you would use on your car. Try it! You will love your sink again.

When cooking bacon, steaks or other medium to high fat content meats in the oven on a nonstick cooling rack inside a sheet pan, put a layer of salt under the nonstick cooling rack to absorb the grease drippings! It makes clean up a breeze, just wipe out and wash, and will help prevent smoking/fires in the oven from all that grease.

Add a pinch of nutmeg (fresh grated is always best) and a clove of minced garlic to any jarred Alfredo sauce to add a ton of flavor.

Almost ANYTIME I am using chocolate to bake with, I add a Tbsp or so of instant coffee grounds. It is hard to explain, but trust me- Coffee makes Chocolate taste much more Chocolaty! It is amazing what it does! Also great in a chocolate cake mix!

When having a bunch of really picky eaters over, or maybe you just don't know their dislikes and likes, make a Baked potato bar, or taco bar. Offer a good variety of "toppings", make sure and include some vegetarian items such as pinto/black beans for tacos. Try throwing something unusual that "most people" would not think of on the baked potato bar such as: leftover chili, salsa, sauteed peppers and onions, left over pot roast-shredded, etc. You will have a no stress dinner prep and your guests will love it.

Sick of the same old Iced tea? Try adding a few slices of cantaloupe to the pitcher, and/or blueberries. Yum!


Okay, those are a few of my favorites. I will post more at a later date in another blog. Let's hear yours. Post your fave tips, tricks and shortcuts in the comments section.

Happy Cooking everyone!

Inside Out Breakfast Burrito

Breakfast burritos are a family fave around here, so I decided to play with it and came up with this. I used our fave fillings, but of course you could easily change them up and make it "your own".

4 eggs
1 Tbsp milk
non-stick spray
salt and pepper to taste
Hash browns, cooked
breakfast sausage, browned and drained
Monterrey Jack cheese, shredded
salsa verde
1 Tbsp garlic, minced
1 shallot, minced
1 green onion, sliced thin and curled
1 tomato
2 Tbsp olive oil

Here is what I did:

Crack 4 eggs into a bowl, add milk and beat. S/P to taste, set aside.

Brown the hash browns in olive oil with garlic and shallot, again s/p to taste.

Brown the sausage, drain and set aside.
Slice and curl green onions. *to curl green onions cut them in thin strips and place in a bowl of ice water, after a couple of minutes they will curl!*
Slice tomato, set aside.

In a crepe pan (or your best non-stick skillet) (I coated mine with a thin layer of non-stick spray just for insurance) pour 1/2 the egg mixture to make a very thin "pancake" or "crepe".

Cook till just set and flip. Lightly brown the other side.

Remove "egg crepe" from pan and place on plate. Spread Salsa Verde down middle, followed by cheese, sausage, and hash browns.
Roll like you would any burrito.
Top with curled green onions and serve with a tomato wedge. (I love the colors together)

Enjoy!

Sour Cream and Chive Pasta

1 box of pasta noodles
1 cup fat free evaporated milk
2/3 cup reduced fat sour cream
2 Tbsp fresh chives, chopped
1 Tbsp unsalted butter
1 Tbsp garlic, minced
salt and pepper to taste

Cook pasta per package instructions. Once pasta is drained stir in the evaporated milk, sour cream, butter, chives, and garlic. Cook over low heat for 2 minutes stirring frequently. Add salt and pepper to taste.

Optional 2nd recipe

After making the above recipe place the pasta in the refrigerator and chill. After pasta is cooled stir in 3 strips of cooked bacon (crumbled), 1/2 cup cheddar cheese (shredded), and 1/2 cup frozen peas (thawed) and chill.
Serve cold.
Ham can be substituted for the bacon.

Super Easy Sliders

These are similar to a fast food chains where we love to go and buy them by the case. However the closest one is about 3 hours away, so out of our cravings came this recipe.

2 lbs lean ground beef
1 pouch dry onion soup mix
1 Tbsp Worcestershire sauce
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 package of dinner rolls
sliced cheese (optional)

Preheat oven to 350 degrees.
In a large bowl combine the beef, soup mix, Worcestershire sauce, garlic, salt and pepper. Press this mixture out onto a cookie sheet and bake in oven until cooked through.
Remove from oven and using a knife cut the beef into a grid making dinner roll sized patties.
Place patties on buns (add cheese if desired) and serve!

Sandwich Wraps with Chipotle Pepper spread

My mother taught me how to make these a long time ago, and we still make them for almost every picnic. Super easy and OOooooo Soooooo Flavorful!

flour tortillas
ham or turkey lunch meat, shaved
Swiss cheese, sliced thinly
bib lettuce
1 block cream cheese (fat free works just fine), softened
1 can chipotle peppers in adobo sauce

After bringing your cream cheese to room temperature place it in the food processor and pulse a few times to loosen the block. Next add 1 to 2 peppers from the can, and a tbsp or so of the sauce and pulse a few times. Taste the mixture when it appears the peppers are completely incorporated into the cream cheese. If you want it hotter, add more sauce and/or peppers. This is very much a "to taste" recipe.

On a tortilla spread a thin even coat of the pepper spread, followed by lettuce, lunch meat and cheese. Roll in to a wrap and set aside. Repeat as needed. Chill.

I think these taste even better the second day, they keep well in the refrigerator for several days and are a great after school snack.

As with most of my recipes, play with the ingredients. There are many options here, try your favorite meats and cheeses, I bet you love it!

Make Ahead Breakfast Burrito Mix

This is something I came up with out of a need to make our morning routines simpler. With a hubby and 3 kids to feed (all on differing schedules, of course) and get out the door early in the a.m., this recipe has been heaven sent! It is a huge time saver, kid friendly and is easily adjusted to each persons taste. Try making it with your favorite breakfast foods.


1 dozen eggs
1 tube breakfast sausage
1 cup sharp cheddar or 1/2 cup cheddar and 1/2 cup jack, shredded
1 pkg flour tortillas
1 bag frozen shredded or cubed hash browns
1 small yellow onion, chopped
1 clove garlic, minced
2 tsp salt
1 tsp pepper
2 - 3 Tbsp olive oil

In dutch oven or large skillet brown off the breakfast sausage. Drain and remove sausage from pan and save for later.
In same skillet add olive oil, hash browns, onion, and garlic, 1/2 the salt, and 1/2 the pepper. Fry these off as you would if simply making fried potatoes or hash browns. Remove from skillet and set aside.
Add 1 Tbsp of oil (if needed) and scramble the eggs using the remaining salt and pepper.

In a large bowl mix together the eggs, hash browns, sausage and cheese(s). Cover and refrigerate.

When ready to eat:

Heat small bowl of burrito mix in the microwave until hot.

Soften flour tortillas by warming them for @30 seconds in the microwave with a moist paper towel over them. (if doing several at a time layer tortillas and moist paper towels and increase time).

Once tortilla is warmed and softened; spread a thin layer of Salsa Verde or your favorite salsa inside the tortilla, spoon in the burrito mix and roll into a burrito shape.
(to roll a burrito: start at one edge of the tortilla and roll over once, fold in both sides and continue rolling lengthwise.)

My husband and kids take these wrapped in aluminum foil to eat on the way in the morning.
These are fantastic! Easy to customize; add veggies, peppers, ham, bacon, etc. So many possibilities, and with it made and ready to reheat in the morning it takes next to no time at all to have a very tasty and filling breakfast.
Enjoy!

Hot Wings Pizza

I looked at a wing sauce my friend, Ang, had shared with me and adjusted it to a milder version for my hubby. This is what I came up with and it was a Hit! If you like it hotter add more hot sauce.

Wing sauce:
1 stick unsalted butter
1/4 cup Franks Hot sauce
2 Tbsp Chipotle Tabasco
1 tsp garlic, minced
2 1/2 Tbsp Dark Brown Sugar
2 tsp Cider Vinegar
1/4 tsp salt
Mix all in a sauce pot over medium heat, simmer for 10 minutes and set aside.

4 boneless skinless chicken breasts
1 pizza crust
8 oz Blue Marble Jack cheese, shredded (or blue cheese, crumbled)
2 yellow onions
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp Red Wine Vinegar
1 tsp salt
1/2 tsp pepper
1/2 cup mozzarella cheese, shredded

Poach the chicken breasts in water, drain and chop. Mix the cooked chicken in the wing sauce and let simmer, stirring frequently to further shred chicken for about 10 minutes.

(Follow your crusts instructions, I prebaked mine for 6 minutes)

Slice onions thinly and place in skillet with the butter and olive oil, cook over medium heat stirring often for approximately 20 minutes. Add salt, pepper and red wine vinegar and stir. Cook for another 5 to 10 minutes, until onions are caramelized and are a golden brown color.

Spread onions on crust, spread the chicken on top of the onions, sprinkle the blue jack cheese on top of the meat and top with the mozzarella.

Bake for 6-10 minutes or until crust is done.

This is a great treat for game night!

Strawberry Shortcake Trifle

This is a super fast, super easy throw together dessert that is perfect for potlucks, BBQ, and picnics.

1 prepared angel food cake
2 pints strawberries; rinsed, stemmed, and sliced
2 Tbs sugar
1 tsp lemon zest
1 1/2 tubs whipped topping
1 tsp vanilla (I highly recommend Madagascar Bourbon Vanilla)
1 trifle dish

In a bowl mix the sliced strawberries, sugar, and lemon zest. Set aside and let the juices develop.
Cut or rip the angel food cake apart into bite size pieces.
In a separate bowl fold the vanilla into the whipped topping.
In bottom of trifle dish put a thin layer of the berries, followed by a layer of cake, top the cake layer with a layer of whipped topping and repeat this process to the top of the trifle dish. Chill.
Can be topped with toasted, sliced almonds.

This is another family fave passed down by my mother and adjusted slightly. Enjoy!