Lemon Blueberry Trifle

This is a Swedish Chef exclusive recipe.  Welcome Spring!  A trifle is made in layers.  Therefore, try using a clear trifle dish or glass bowl to show all of the layers.

Ingredients:

2 3.4oz. boxes instant lemon pudding
3½ c. whole milk
6 oz. package Keebler lemon flavored Simply Made Cookie Thins (crumbled)
2 pt. fresh blueberries, rinsed and dried
2 16oz. Sara Lee pound cakes (you may not need all of the second cake)
2 8oz. tubs Cool Whips, thawed
Limoncello*
1 lemon, zested (used for garnish)


*If you prefer not to use alcohol, make a simple syrup infused with lemon rind

Mix pudding with milk using a whisk or electric mixer.  Refrigerate and allow to thicken.

Empty cookies into Ziploc bag.  Break into small pieces using a rolling pin.  Save some of the smaller crumbs for the topping.

 

Remove pound cake from packaging.  Cut lengthwise into fourths and cut widthwise into approximately half inch pieces.

Place one layer of pound cake into trifle dish.  Fill up first layer, trying to fit as many pieces to fill all spaces.  Cut into smaller pieces, if necessary.  Drizzle limoncello over the pound cake.

Add a layer of the lemon pudding, spreading to the sides with a spoon.  Add a layer of Cool Whip, about a half of a container.  Spread to the edges with a spoon.

Sprinkle blueberries over Cool Whip.  Sprinkle larger broken cookie pieces over the blueberries.

Repeat the layering process, starting with the pound cake.  Add the last layer of pound cake and drizzle with limoncello.  Top with Cool Whip.  Decorate the top with blueberries, remaining cookie pieces (in small crumbs) and zest of one lemon.

Refrigerate 4 - 6 hours before serving.

San Francisco Skillet

 
Think about the old commercial with the streetcar and the bell ringing to advertise a boxed product that included rice and pasta.  This recipe is reminiscent of that commercial.  It is a San Francisco tradition, and in this recipe, we incorporate fresh crab into the recipe.  It is very delicious and could be served warm or cold and would be equally appetizing.  I also think that you could substitute the seafood for chicken, turkey or roasted pork.  It could also be delicious on its own, without any meat at all.

Ingredients:
½ c. roasted red bell pepper, diced (use the rest of the pepper for garnish)*
1 c. spaghetti, broken into half inch pieces
1 c. arborio rice
½ c. small yellow onion, diced
1 c. low sodium chicken broth
¼ c. white wine
salt and pepper, to taste
2 T olive oil
2 T unsalted butter
1 c. crab meat
½ c. green onion
½ c. parsley (may use additional for garnish)
½ c. fresh tarragon or 1 t. dried tarragon
lemon

*You can use pre-roasted red peppers which are widely available in most supermarkets.

 
Otherwise, roast your pepper, charring on all sides.  After roasting, place in a paper bag and seal until cooled.  Once cooled, scrape the skin and charring from the pepper.  Use a paper towel to remove any excess - do not run under water.  Cut and seed the pepper, then place in a dish with olive oil.  Dice half of the pepper and leave the other half for garnish.

 

Wrap about a third of a box of spaghetti into a towel.  Once in the towel, use the back of a knife to break into pieces.

Add butter and olive oil to a medium pot or skillet with high sides, over medium high heat.

Add the broken spaghetti and rice.  Stir until the rice and pasta are toasted, light brown.

Season with salt and pepper.

Add onions, tarragon and diced red pepper.  Saute until the onions are transparent.

Add white wine followed by heated chicken stock.  The chicken stock can be warmed in a microwave oven for about 2 minutes.  Bring the pot to a boil, then reduce heat and simmer covered for 15-18 minutes.  Remove from heat and fluff with a fork.

 

Add crab and parsley and combine.

Serve with lemon and garnish with green onion, parsley and red pepper.