Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Chocolate Trifle December 10, 2017

Filed under: Uncategorized — lewissisters @ 2:29 am
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Hey guys!

Everyone in the viewing vicinity of this blog has got to try this incredible chocolate brownie trifle!

I made this trifle for my birthday dessert because I didn’t want a birthday cake this year. The recipe comes from my friend Erin; she gave it to me a few years ago and I have been waiting for the perfect time to make it.

The only thing you need to make gluten free is the brownies and that is a snap! I used a boxed brownie mix, but if you want to make your brownies homemade go ahead! Either will be fabulous!

This recipe has a few steps but it’s totally worth the preparation and waiting time while it’s setting up in the fridge. The trifle is great the first day, but it is even better as the days go by!

Just a warning, the trifle is very rich; so, you may want to share some of it…or not. 🙂

Thanks for the recipe Erin it is fantastic!!

Guys, you have got to make this trifle, it will rock your world!

Chocolate Trifle

1 pan of chocolate brownies (gluten free/regular)

1(4 oz) package instant chocolate pudding

1/2 cup water

1 pint heavy cream

6 Tbsps sugar

1 (12oz) carton Cool Whip or another pint heavy cream (I used Cool Whip)

caramel topping

2 or 3 crushed Skor bars (I used 3 and found crushing them in a bag is easiest)

Directions:

1 Prepare brownies and cool completely.  Cut into 1-inch squares.

2 In a bowl, combine pudding mix and water (it will be quite thick).

3 In a separate bowl, mix the heavy cream and 6 Tbsps sugar until thick. Fold into the pudding and water mix.

4 First, I mixed the cream and sugar; using the whisk attachment on my stand mixer. I set the mixer on high and let it run until the cream was thick and had stiff peaks. Next, I put the cream into a separate bowl and beat the pudding/water with the paddle attachment until it was incorporated. To fold the mixture together, I added the cream to the pudding/water mix and used the paddle attachment to combine everything with the mixer on low.

5 In a trifle glass or glass serving dish, place 1/3 of the brownie chunks, then drizzle caramel topping over the brownies and sprinkle 1/3 of the toffee bits.

6 Then layer 1/3 of the pudding mixture (mousse) and 1/3 of the cool whip (or whipped cream).

7 Repeat layers 2 more times.  End with whipped cream and sprinkle toffee bits onto top layer for garnish.  Refrigerate 3-8 hours before serving, or overnight.

Enjoy!

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Pumpkin Muffins October 1, 2017

Filed under: Breakfast,Dessert,Gluten Free,Pumpkin,Snacks — lewissisters @ 2:13 am

Hello everyone!
Life has gotten crazy, but we’re back with a fantastic fall recipe!

The recipe is perfect for this time of year; it’s going to bring the smell of fall and holiday baking into your homes. Personally, I think that baking in the fall is a must!

I used gluten free flour for this recipe and it worked like a charm. I also used my mixer with the paddle attachment to combine the ingredients which was great!

This recipe comes from a sweet lady that I met when I was serving my mission for the Church of Jesus Christ of Latter-day Saints, to see what that was all about, click the following link.

https://lewissisters.wordpress.com/2015/05/19/reflections/

I hope you try these delicious muffins; they are the perfect fall treat!

Pumpkin Muffins

 

Wisk together:

3 cups flour (gluten free)

1 cup white sugar

1 cup brown sugar

1 tsp salt

1 tsp baking soda

1 tsp nutmeg

1 tsp ginger

1 and 1/2 tsps cinnamon

½ tsp cloves.

Add and stir well with a spoon.

2 cups pumpkin

4 eggs

2 tsps vanilla

1 and ¼ cups oil (applesauce)

Pour in lined muffin tins, bake at 375 for 15 minutes. Makes 2 dozen muffins.

 

Enjoy!

 

Easy Cheesy Penne August 20, 2017

Filed under: Dinner,Gluten Free,Slow Cooker — lewissisters @ 11:40 pm

Hi guys!
The last month has been crazy! I finished my novel and signed with a publisher; the blog has taken a back seat.
My dad is the hero for this month; he saw this recipe on social media and made it for us today. We adapted the recipe, by using Gluten Free Penne, not using mushrooms, using onion flakes and changing the herb to oregano. This recipe is easy to throw together because the slow cooker does all the work!
We served the penne with cooked vegetables. Use a 5 quart or larger slow cooker.
I hope you enjoy this recipe as much as we did. It’s delicious!
 
Easy Cheesy Chicken Penne
1 and ½ pounds boneless skinless chicken breasts
2 (10 ounce) cans cream of chicken soup
½ cup chicken broth
¼ tsp pepper
½ tsp dried tarragon (time and oregano are good too)
1 and ½ cups sliced mushrooms, optional
1 small yellow onion, diced, (onion flakes are good too)
1 cup sour cream
2 cups shredded cheddar cheese
1 lb penne pasta (gluten free), cooked
Directions:
1. Add the cream of chicken soup and chicken broth to the slow cooker. Stir until smooth.

2. Add the tarragon (or other herbs), pepper, mushrooms and onion; stir.

3. Add the chicken breasts.

4. Cook on low for 6 hours.

5. Once the 6 hours are done, cook the pasta according to the package directions, do not overcook.

6. Shred the chicken and return to slow cooker. Add the sour cream and half of the cheese; stir.

7. Add drained, cooked pasta and stir.

8. Sprinkle the remaining cheese over the top of the mixture. Cover the slow cooker; cook on low for 20 minutes. Serve!
Enjoy!

 

Tropical Fruit Salad June 26, 2017

Filed under: Dessert,Side Dishes,Snacks — lewissisters @ 9:37 pm

Hi guys!
I hope you are having a lovely day. I have a fantastic summer recipe for you. It is another version of our fruit salad. For the original recipe click the following link. https://lewissisters.wordpress.com/2016/10/01/fruit-salad/
A couple weeks ago, I made the original fruit salad, with strawberry yogurt and cheesecake pudding, for a barbecue my parents were attending; when an idea struck me for a tropical version of this dish. Over the weekend, I had the opportunity to make the tropical version and the verdict is… The salad is fantastic; to add more coconut flavor garnish with some toasted coconut, or, crushed graham crackers (regular or gluten free).
Have fun adding your own fruit.
This salad is a hit at any summer barbecue. Give it a try!
 
Lewissisters Tropical Fruit Salad


12 ounces Cool Whip
1 small box coconut pudding
18 ounces vanilla yogurt
1 pound sliced strawberries, one package.
2 or 3 cups small marshmallows, optional
2 or 3 sliced bananas
1 Cup mandarin oranges
1 Cup pineapple
Directions:
1. Put the yogurt, pudding and Cool Whip in a large bowl and mix everything together with a wisk.

2. Cover the bowl and put it in the fridge to thicken; for one hour or more.

3. Wash, hull, and slice the strawberries; slice the bananas, drain the oranges and pineapple.

4. Fold the fruit and marshmallows into the cream mixture and garnish with a little toasted coconut or crushed graham crackers; serve immediately. This dessert is even better the next day!
Enjoy!

 

Gluten Free Pound Cake May 21, 2017

Filed under: Cakes,Dessert,Gluten Free — lewissisters @ 10:07 pm

Hi readers!
Last Friday, 19 May 2017 marked the fifth year of the blog. I can’t believe it! Thank you for sticking with us; since we do not post regularly, it’s so nice to see you come back and share/like our posts.
Last month, I announced my upcoming novel; it is still in the final stages so here is a peak at what it’s about.
“When a doctor and nurse are kidnapped during an Ebola epidemic in Liberia, more than their well-being will be threatened when their past and secrets must come out.”
Keep an eye on my Facebook page for more upcoming information about the book. The page is: http://www.facebook.com/AuthorMacyLewis.
The recipe for this month is from my friend Mikelle, it is a delicious and easy pound cake! I made it for Mother’s Day dessert and served it with strawberries and whipped cream. It was delicious! I omitted the almond extract because my niece has a nut allergy and added a little more vanilla extract; making the cake gluten free is very easy.
I hope you give this cake a try!
Pound Cake Recipe


2 c. Butter (4 sticks)

3 c. Sugar

6 eggs

1 Tsp. almond extract

1/2 Tsp vanilla

1/2 Tsp baking soda

3 c. flour (gluten free)

1 c. Sour cream

Directions:

Mix everything in a large bowl.

Bake at 350 for one hour in a greased bunt pan 🙂

You can also cut up strawberries and put whipping cream and strawberries on top!

Only let the cake cool in the pan for 5 to 10 minutes, or it may not come out very easily.
Enjoy!

 

Roast Beef and Veggies April 1, 2017

Filed under: Dinner,Gluten Free,Slow Cooker — lewissisters @ 10:01 pm

Hi everyone!
I hope you are having a delightful spring! I have a wonderful recipe for you today, and I would like to tell you about something that is coming up for me in the near future.
In a few months, I am going to release a novel. If you would like to stay up-to-date with information, feel free to like the Facebook page I have created for the book. http://www.facebook.com/AuthorMacyLewis.
Now, for the recipe… This is our own recipe for roast beef and vegetables. It is simple to throw together and your slow cooker does all the work! It is delicious the day of an even better as leftovers.
I know you will love this dish!
Roast Beef and Vegetables


1 beef roast
Potatoes cut in pieces (we use small red potatoes with the skin left on, use as many as you want)
Carrots (baby carrots or carrot slices with ridges, as many as you want)
Seasoning (we use 1 package Liptin onion soup mix)
2 cups water
Directions:

1. Spray a large Crock pot with cooking spray. 

2. Place vegetables in crock pot, sprinkle half of the soup/seasoning on top. 

3. Add roast beef and sprinkle with remaining soup/seasoning. 

4. Add 2 cups water. 

5. Cook on high 6 to 8 hours or on low 10 to 12 hours or until vegetables are tender.

 

Enjoy!
 

 

Andes Mint Cookies March 4, 2017

Filed under: Cakes,Cookies,Gluten Free — lewissisters @ 11:55 pm

Hi guys!
This recipe comes from the same cookie bake off I told you about in January. See the following link: https://lewissisters.wordpress.com/2017/01/01/chocolate-crackle-cookies/
I made these cookies today; they are fast to throw together and a hit! I love the frosting from the Andes Mints; the mints make the cookies so tasty! Don’t leave the cookies on your cookie sheet for a long time because they will be harder to take off, even if your cookie sheet is greased. After a couple minutes out of the oven, take the cookies off the cookie sheet and then add the mint on top and spread it around.
Give these cookies a try, you will love them!
Andes Mint Cookies


1 package Devil’s Food cake mix (gluten free)
2 eggs
½ cup oil
1 cup chocolate chips
1 package Andes mints
Mix together first three ingredients, then add chocolate chips.
Drop onto a greased cookie sheet.
Bake for 7 to 9 minutes at 350 degrees. The cookies may not look done, but do not overbake.
Place one Andes mint on top of each cookie. Let it melt and then swirl it around with a knife to frost.
Allow cookies to cool and chocolate to set before serving.
Enjoy!