Friday, March 23, 2012

Pumpkin Mousse Parfait

I really enjoy this layered Pumpkin Mousse Parfait!



Pumpkin Mousse Parfait 

3 cups cold milk (I used 2% milk)
2 pkgs. (3.4 ounces) each, instant vanilla pudding
1 (15-oz.) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup thawed Cool Whip
Additional Cool Whip (for layering)
Additional ground cinnamon (for sprinkling on top the dessert)

1.)  Beat milk and pudding mix in a large-deep bowl, for 2 minutes.

2.)  Blend in the pumpkin and spices.

3.)  Stir in the 1 cup of Cool Whip, and refrigerate for 1 hour.

4.)  Layer the pumpkin mousse and additional Cool Whip into a trifle bowl, or parfait glasses.  (Or use other individual glasses of your choice.)

5.)  Top each dessert with a light sprinkle of the ground cinnamon.

6.)  Serve immediately, or place the dessert in the refrigerator until ready to serve.

7.) Note: Depending on the size of dessert glasses you are using, and how much of the pumpkin mousse and whipped topping you layer into them, that pretty much will determine the servings you will get.

8.) Optional Variation: Omit layering the additional Cool Whip and the pumpkin mousse.  Just add the pumpkin mousse into smaller individual serving dishes, and top each with a dollop of Cool Whip and a light sprinkle of the ground cinnamon.  This will yield more servings.


Sunday, March 18, 2012

Mom's Red Scalloped Potatoes

This cheesy-scalloped potato recipe was posted by metzstar at allrecipes. I did however, modify the recipe to my liking. The original recipe stated to use 4 cups of the shredded cheese, but by accident, I only used 2 cups, which my husband and I thought that was plenty of cheese. If you want yours to be cheesier, than add more. Also, you can pretty much substitute one can of soup for another.



Mom's Red Scalloped Potatoes

8 cups thinly sliced red potatoes (with the skins on)

3 Tablespoons butter

2 medium sized onions, finely chopped

2-3 large cloves of garlic, minced (I used 3 cloves)

1 (10-3/4 oz.) can cream of broccoli soup

1 (10-3/4 oz.) can cream of celery soup

1 cup milk (I used 1/2 cup each, milk & Half-N-Half)

salt (I added 1/2 a teaspoon)

pepper (I added a 1/4 teaspoon)

2 cups shredded sharp cheddar cheese, divided

dried parsley flakes, to garnish the potatoes


1.)  First - be sure to wash and pat dry, the red potatoes you are going to use for this recipe.


2.)  Butter the inside of a 13 x 9-inch baking pan; set pan aside.


3.)  Melt the butter in a large pot over medium-high heat.  (I used a very large Teflon coated pan.)  Add the onion, and 
saute' for about 3 minutes, or until the onions become soft and translucent. Then add the minced garlic, and saute' it for about 1 minute.


4.)  Reduce the heat under the pan to low, then add both cans of soup, the milk, plus the salt & pepper; stir to incorporate.


5.)  Now add 1 cup of the shredded cheese, cook and stir until the cheese has melted through.


6.)  Add the thinly sliced red potatoes to the pan; stir to coat the potatoes evenly, then add them to the buttered baking pan.


7.)  Sprinkle the top the potatoes with the remaining cup of shredded cheese.


8.)  Cover the pan with foil, and bake the potatoes for 1 hour 25 minutes in a 350ΒΊ oven.

9.)  Remove the foil, and continue to bake the potatoes for another 10 minutes.


10.)  Once the potatoes are done baking, place the pan on top of the stove, and let the potatoes set for 15 minutes, so they will absorb the sauce in the pan.


11.)  Sprinkle the potatoes with the dried parsley flakes, then serve immediately.


12.)  Yields: 10 servings



Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.   I then decided I'd quickly  throw a potato soup toge...