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Easy Pumpkin Cream Trifle

Reviewed: Nov. 2, 2014
I made this for a fall holiday party yesterday and EVERYONE raved about it. I did make some changes. After I had difficulty finding the cream cheese pudding, I said, "heck, let's just rock this". Here it goes: I did the butterscotch pudding into the cake mix. I also put the pumpkin puree in the cake mix, as stated in the recipe. For the filling, I used a box of the instant cheese cake in the pudding isle ("just add milk"). I made that and let it set. I then mixed it with a full small container of whipped cream. SO DELICIOUS! I also added some nutmeg. I couldn't find toasted pecans so I cooked some pecans in butter and brown sugar on the stove. That was definitely a must. I also used caramel as others suggested. I layered this baby in a trifle dish and sprinkled some nutmeg on top for extra awesomeness, then whoalah...it was gone. This is the perfect fall dessert!
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Low Fat Buttermilk Ranch Dressing

Reviewed: Feb. 1, 2014
This is great! As my roommate said, "It has the flavor of ranch without the fat of ranch". Beware, it tastes really fresh!!!
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Cranberry and Cilantro Quinoa Salad

Reviewed: Sep. 26, 2013
This is a refreshing salad that is great for the summer. I left out the carrots (I dont like carrots) and only used red pepper because it was the only pepper that was reasonably priced at the grocery store. I also used lemon juice concentrate that I had in my fridge and the store did not have toasted almonds so I used the regular sliced almonds instead. I also mixed all of my ingredients together while the quinoa chilled (which didnt take very long at all). This salad is wonderfully refreshing. I think it would taste great with some lemon grilled shrimp but today I plan to grill some tilapia, which I think will complement this recipe quite well. I will definitely make this again.
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Pumpkin, Kale, and Black Bean Stew

Reviewed: Feb. 2, 2013
I love love this soup. I never grew up eating pumpkin, kale, or beans but wanted an interesting dish I could make and eat all week. After discovering this recipe, I have made it with ham, turkey ham, and chicken. All have turned out great. However, if you make it with chicken, you will need to add more salt. As suggested, I used one large can of 100% pumpkin puree out of the cake and baking isle of the store (much simpler than cutting up a pumpkin). I also buy the bag of pre-chopped kale greens rather than buying it then having to split and cut it.I never use sorrel or vinegar...mostly because I don't have any at home. It always turns out great. This is a healthy, hearty soup that is perfect for a cold winter day. Since it is just me at home, I freeze half of it and then put it in the refrigerator to thaw when I am ready.
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Easy Mushroom Rice

Reviewed: Apr. 6, 2010
Wonderful recipe. It was so easy. I have had in my refrigerator for three days and I am still eating it. I used fresh mushrooms which worked perfectly fine. A great side to baked chicken.
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