Gingerbread Pumpkin Trifle

Inspired by Paula Deen

Sorry about the darkness of the picture, the camera flash was messed up.

It is still fall, so I had to make another pumpkin dessert! This recipe I found on the website for the Food Network and is another Paula recipe, so I thought it had to be good and I was not dissapointedby Paula! This recipe was very simple, but a little time consuming in order to make sure each layer was even. I made a few modifications to the originalrecipe, including using instant puddinginstead of the cook and serve, which savedtime. I also used pumpkin pie spice in order to give more of a pumpkin pietaste to the trifles. The last change was cutting the recipe in half, and thenputting them into individual glasses. These would be perfect for a family gettogether or even just an elegant dinner at home (or a late night dessert snacklike I did).


Ingredients

• 1 package gingerbread mix (eggs are needed for this)
• 1 box instant French vanilla pudding mix
• 1/2 (30-ounce) can pure pumpkin
• 1/4 cup packed brown sugar
• 1/4 teaspoon pumpkin pie spice
• ½ container light frozen whipped topping
• Spray can of whipped cream (optional)

Directions

1. Bake the gingerbreadaccording to the box and cool completely. 

You can also make your own homemade gingerbread cake!

2. Prepare the pudding according to the box except use a little less milk (for my pudding box I used 1¾ cup instead of 2 cups of milk). Once prepared put in fridge while getting pumpkin ready so the pudding sets up a little more.

The pudding can be either French Vanilla or Vanilla, or you can use other flavors.

3. Measure the brown sugarand pumpkin pie spice and put into the pudding; add the half a can of pumpkin and stir until mixed completely.
 

4. In four glasses crumblethe gingerbread into the bottom. (For my glasses I cut the cake into 16 piecesand used one piece (1/16) for the first layer).

5. Add about the same amountof pudding/pumpkin mixture. If you get pumpkin on the sides of the glass justwipe the glass with a paper towel.

6. Add about the same amount of whipped topping as pumpkin, also wiping the sides if need be.

I used a bag again to easily put the fillings in the cups, and avoided a mess (well huge mess anyway)

You can easily wipe down the glasses with a papertowel.

7. Add another crumbled pieceof gingerbread, then pumpkin until the glass is full.

8. Refrigerate overnight to set all of the layers.

9. Before serving add a dollop of the whipped topping or whipped cream. Also you can add a sprinkling of cinnamon or pumpkin pie spice.

The flash overreacted in this one

Greta is in the middle of a yawn (with finals coming closer I have the same sentiment)

Bacon and Corn Chowder

Inspired by  Cooking Light

I love making soups in the fall when the weather starts to get cold and this soup is a new recipe that I decided to try.  The mixture of bacon and corn is a great fall flavor with jalapeños for a tex-mex flair.  You can adjust the amount of the jalapeños for the perfect amount of spice for you.  I tried roasting the corn in the oven, and it didn't work very well, so I don't recommend it.  Overall, this recipe is really easy to make, quick, and healthy too!

Ingredients

• 2 bacon slices
• ¼ Vidalia onion (diced)
• ¼ red bell pepper (diced)
• 2 (16-ounce) packages frozen corn  (thawed)
• 2 cups skim milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup shredded extra-sharp cheddar cheese
• Half of a jalapeño without the membrane or seeds

Directions

1.     Cook bacon in a large soup pot until crisp, then remove the bacon from the pot. Crumble the bacon by either cutting with a knife or tearing the bacon apart with your hands.

2.     Add onion and red pepper to the undrained pan and cook until tender and caramelized. Add Jalapeños to warm them.

 

 

3.     Add one of the bags of corn to the pan and heat. Also add the crumbled bacon.

4.     Place the other bag of corn into a blender with 1 cup of the milk and blend until smooth.

5.     Add the corn/milk puree to the vegetables in the pan and stir in the other cup of milk, salt and pepper to taste. Also add cheese.

6.     Cook over medium heat until cheese is melted (do not boil).

7.     Serve.