Prudent Sahm And Cooking

I made this soup quite a lot of times already. It’s a delightful and appetizing soup during winter here. Wonton Soup is so easy to make. If you have the pre-made wonton wraps, mix ground pork with a little bit of this and that of egg, soysauce, ground garlic, pepper and salt, then you are set to make this Chinese soup. You also need chicken broth and green onions to complete your wonton soup. Sharing this post to Wednesday whites and #26/366 Blog Photo Challenge.

 

This sumptuously rich dessert recipe is so easy to make. The ingredients are affordable and easy to get. Here is the recipe:

Pumpkin Maple Cream Trifle Recipe Ingredients:

Maple Walnuts (optional, I used Pecans on mine)

1 box (14.4 oz/400 g) whole graham crackers (5×2 in./13×5 cm)

1/2 cup (125 mL) plus 3 tbsp (45 mL) pure maple syrup (do not use maple-flavored pancake syrup), divided

1 pkg (3.4 oz/102 g) cheesecake or vanilla instant pudding and pie filling (I used vanilla instant pudding and pie filling on mine)

1/2 cup (125 mL) milk (Skim milk would do)

1 can (15oz) solid pack pumpkin (not pumpkin pie filling) (1 3/4 cups / 425 mL)

2 tsp (10mL) Cinnamon Plus® Spice Blend (I used the plain cinnamon powder)

1 container (12 ox / 1 L) frozen whipped topping, thawed, divided

Additional Cinnamon Plus® Spice Blend (I didn’t use this the first time at all, but if you could add it it your preparation)

 

Pumpkin Maple Cream Trifle Recipe Procedure:

1) Soak graham crackers in syrup mixture. Prepare Maple Walnuts/Pecans, if desired; set aside. Break up graham crackers coarsely into Stainless (6-qt/6 L) Mixing Bowl. Place 1/2 cup (125 mL) of the maple syrup in Small Batter Bowl; microwave on HIGH 60-90 seconds or until hot. Pour hot syrup over crackers; toss to coat and set aside.

2) Prepare pumpkin filling. For pumpkin filling, combine pudding mix and milk in Stainless (4-qt / 4L) Mixing Bowl; whisk until mixture begins to thicken. Add pumpkin and spice blend to pudding mixture; whisk well. Fold 2 cups (500 mL) of the whipped topping into pudding mixture; set aside.

3) Prepare maple cream. For maple cream, combine remaining 3 tbsp (45 mL) maple syrup and remaining whipped toppping in Stainless (2-qt / 2L) Mixing Bowl; fold gently. Attach open star tip to Easy Accent® Decorator; fill with 2/3 cup (150 mL) of the maple cream and set aside for garnish.

4) Assemble trifle. To assemble trifle, place one-third of the graham cracker mixture over bottom of Trifle Bowl. Top with half of the pumpkin filling, spreading to edges. Top with another third of the graham cracker mixture. Top with remaining maple cream, spreading to edges. Top with remaining graham cracker mixture and pumpkin filling. Top with remaining graham cracker mixture and pumpkin filling. Cover; refrigerate 4 hours or overnight. Garnish with Maple Walnuts, if desired, and pipe with reserved maple cream. Sprinkle with additional spice blend, if desired.

Thanks to my friend, Rita Benson for giving me this recipe. She’s a Independent Pampered Chef Consultant.

Now here’s the final picture of my trifle. I bought the bowl in Walmart. It has a dual purpose, both a cake cover and punch bowl at around $10 but you can choose a cheaper bowl, which I really wanted to at the first place, at around $6.

One day, I just felt I want to do something creative to my husband. I want something easy to bake and just put on some detailed looks into it. I thought I was ambitious but it wasn’t. It’s because I only used a cake mix and the ones available in my fridge that day. Here is my picture of it:

Ingredients:
Betty crocker’s devils food cake mix
2 eggs
1/4 cup canola oil
1 Pillsbury ready made milk chocolate fudge icing
1/2 cup coconut flakes
fresh strawberries sliced

Procedure:
Bake the mix as instructed in the mix. They usually require 350 degrees F heat in the oven. I used 8 inches round cake pan. When baked, cool outside oven for a few minutes. Spread the fudge icing on the side first then center of the cake. Spread the coconut flakes on top of the cake. Design cake as you wish with the fresh strawberries. For mine, I just circle half sliced mini strawberries in the inner circle of the cake, just near the edge. And I formed a lily flower out from the strawberries at the center of the cake. so easy, try it.

I am migrating the baking recipes and meals I have cooked from my main blog to this blog to be more niche wise. Posts from my main blog is deleted and from now on appear in this blog to avoid duplicate. It’s time to cook LASAGNA. Making this recipe is not that hard at all. This has been my fifth time in making this. I have a recipe from Betty Crocker’s but sometimes I omit other parts of the ingredients to reduce calories. So here’s my simple revision goes:

Ingredients:

1 lbs ground beef
3/4 cup chopped onion
1 clove garlic, minced
1 can tomato sauce
1/2 cup grated Parmesan cheese
1 tsp marjoram
3/4 lbs mozzarella cheese
1 egg

Procedure:

Cook and stir groud beef, onion and garlic in a large saucepan until meat is brown and tender. Drain the excess fat from meat.

Stir tomato sauce (I use spaghetti sauce) and marjoram. Heat to boiling, stirring occasionally. Reduce heat.

Heat oven 350 degrees Fahrenheit. Mix Parmesan cheese and egg. Reserve 1/2 cup meat sauce for the thin top layer. If you are out of it, you can spread mozarella cheese over top and put some pepperoni.

In ungreased baking pan, 13x9x2 inches, 1st layer: meat sauce, mozzarella cheese, then 3 noodles, spread the Parmesan and egg mixture spread on noodles. Repeat 2 to 3 times. Spread reserved meat mixture on top, if desired, sprinkle Parmesan cheese on top or sprinkle mozzarella cheese on top with pepperoni. Bake uncovered 45 minutes. For easier cutting, let stand 15 minutes outside oven.

I created this another weblog of mine to keep tracking of the food recipes that I successfully tried cooking and baking in my very own kitchen. I am a novice mom when it comes to cooking and baking. I like to prepare homemade menus. I like cooking those 30 minute meals I learned from Filipino cooking and also those delicious dishes from scratch that my mom in law taught me. I also use commercial ingredients sometimes to get some ease of time in cooking. I usually use buy the ones that are store brands because some of them are as good as the well known brand ones and are cheaper. I also watch out for sales and use coupons in my grocery shopping.

So much for my simple tip in grocery shopping, I also want to include in my introduction of this blog, this simple cake that I made the first time I was able to use my cozy kitchen at home. Its a refrigerator cake with real orange-lemon pudding flavor.I adapted it from Betty Crocker’s cook book.

 

Ingredients:

 

 

5) As seen as the picture above, garnish the cake with frosting with orange or lemon peel if desired. Then Refrigerate the remaining cake.

6) Optional: I felt that there’s still something lacking with the cake’s appearance. So I glazed it with some chocolate syrup from the one where you can just buy a bottle like Hershey’s and other brands.

 

I added some effect of making an “asterisk looking” chocolate glaze. And I added maraschino cherries for color effects by cutting the whole cherry in half. See the first picture above in this post.