Chipotle chili, Peppermint trifle, White chocolate lemon truffles

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The first recipe is a new twist on chili and then we have two great desserts to serve with it.
Chipotle chili
1 TBS oil
1 yellow onion, chopped
4 cloves garlic, minced
2 TBS chili powder
1 TBS ground cumin
1 tsp. chipotle chili pepper powder
2 cans (28 oz. each) diced tomatoes, undrained
1 can (15.5 oz.) black beans, rinsed
1 can (15.5 oz.) red kidney beans, rinsed
2 red peppers, coarsely chopped
1 C frozen corn
1 C quinoa, rinsed
4 green onions, chopped
1/2 C chopped fresh cilantro
1 C Shredded Three Cheese with a Touch of Philadelphia
Heat oil in Dutch oven or large deep skillet on medium-high heat. Add yellow onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in seasonings; cook 1 min. Add tomatoes, beans, peppers, corn and quinoa; stir. Bring to boil; cover. Simmer on medium-low heat 25 min. or until quinoa is tender, stirring occasionally.
Remove from heat. Stir in green onions and cilantro. Serve topped with cheese – 12 servings.
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Peppermint trifle
1 box red velvet cake, baked in 9×13 pan according to box directions
1 pkg. mint Oreos (15.25 oz.), quartered
1 bag Andes peppermint crunch baking chips (10 oz.)
Cream cheese layer:
12 oz. (1-1/2 blocks) cream cheese, softened
1 stick butter, softened
2-1/2 tsp. peppermint extract
3-1/2 C powdered sugar
8 oz. Cool Whip
An additional 8 oz. Cool Whip for layering
In the bowl of a stand mixer, add softened cream cheese and butter. Whip these ingredients together until they are well combined, about 1 minute. Add peppermint extract and powdered sugar. Beat for an additional 1-2 minutes. Carefully fold in 8 ounces of Cool Whip.
Now you’re ready to assemble the trifle. Cut cake into small pieces or cubes. Put a layer of cake in bottom of trifle dish. Spoon 1/2 of cream cheese filling on top of cake. Sprinkle with 1/2 of the Oreo cookies and Andes peppermint crunch chips. Put 1/2 of the remaining Cool Whip on top of candy. Repeat layers: cake, cream cheese filling, cookies/candy (reserve a few peppermint pieces to decorate the top) and Cool Whip. Then top with remaining peppermint chips if desired.
Depending on size of your trifle dish, you may not be able to fit all ingredients in. We used all of our filling, but had about 1/4 of cake leftover. As you prepare trifle, be sure to leave enough room so that you can have two of each layer and it will look so pretty!
Refrigerate until serving. This can be made a day in advance.
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White chocolate lemon truffles
1 C white chocolate
5 TBS unsalted butter
3 TBS heavy cream
pinch of salt
1 tsp. lemon extract
1 drop of yellow food coloring for a deeper yellow color, optional
superfine bakers sugar for dusting
In a double boiler or in a microwave, melt chocolate, butter and cream. Stir until smooth. Stir in salt and lemon extract. Allow to cool covered in the fridge for 2 hours or until firm.
With a melon ball scooper or small spoon, form into 1-in. balls. Toss with superfine sugar to coat. Store covered in fridge until ready to serve.
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A quote from the U.S. Marines – “It’s God’s job to judge the terrorists. It’s our job to arrange the meeting.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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