Black Forest Trifle

Ingredients:

1	pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
2	bars (1.55 ounces each) milk chocolate candy, divided
3	cups cherry pie filling
1	tsp almond extract
1/2	cup cranberry-cherry juice
2	cups cold 2% milk
2	pkg (3.3 oz each) white chocolate instant pudding and pie filling
1	container (8 oz) frozen whipped topping, thawed

Directions:

1. Preheat oven to 350°F. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of Large Bar Pan. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Cool completely.
2. Loosen brownie from sides of bar pan and invert onto flat side of Large Grooved Cutting Board. Cut brownie into 1-in. cubes; set aside. Chop 11/2 of the chocolate bars using Food Chopper. Reserve remaining chocolate for garnish.
3. Combine pie filling and almond extract in Small Batter Bowl; set aside 1/2 cup for garnish. Stir juice into batter bowl.
4. Pour milk into Classic Batter Bowl; add pudding mix and whisk until mixture begins to thicken. Fold in whipped topping.
5. To assemble trifle, place half of the brownie cubes into bottom of Trifle Bowl. Layer with half of the pie filling mixture. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture. Repeat layer one time.
6. Make chocolate curls with reserved chocolate using Vegetable Peeler (see Cook's Tip). Garnish top of trifle with reserved pie filling mixture and chocolate curls. Refrigerate at least 30 minutes before serving.

Yield: 16 servings
Nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 45 mg, Carbohydrate 59 g, Protein 4 g, Sodium 300 mg, Fiber 0 g
Cook's Tips: To make chocolate curls, hold the Vegetable Peeler across the short side of the chocolate bar. Using even pressure, push the blade away from you to create curls.

This trifle can be assembled several hours before serving, or even the night before.

Chicken Enchilada Pizza

Chicken Enchilada Pizza
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Ingredients:
1  pkg (13.8 oz/283 g) refrigerated pizza crust
1/2  medium onion
1  jalapeño pepper
8  oz (250 g) Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided
2  cups (500 mL) diced cooked chicken breasts
1/2  cup (125 mL) mild green taco sauce
3  garlic cloves, pressed
1/2  cup (125 mL) grape tomatoes
1/2  cup (125 mL) loosely packed fresh cilantro

Directions:
1.  Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until crust is golden brown.
2.  Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, 1/2 cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper(R).
3.  Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.
4.  Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.
Yield: 6 servings
Nutrients per serving: (2 rectangles): Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 34 g, Protein 28 g, Sodium 820 mg, Fiber 2 g
Cook's Tip: For a less spicy version, seed the jalapeño pepper before chopping.

Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired.

If desired, 1/4 cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce.
Shopping List:
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1 medium onion
1 jalapeño pepper
8 oz (250 g) Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated)
2 cups (500 mL) diced cooked chicken breasts
1/2 cup (125 mL) mild green taco sauce
3 garlic cloves
1/2 cup (125 mL) grape tomatoes
1/2 cup (125 mL) loosely packed fresh cilantro

Cook's Tips: Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired.

If desired, 1/4 cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce.

YUM!

So my consultant's grand opening show went great - she had a few people there, but it was great practice for her to do her own show! She also has a ton of outside orders, so YAY for her! I cant wait to see all the great things she can do with this business! I am so proud of her. She also has 4 shows booked! YAY!
She also shared a yummy recipe with me that I cant wait to make at my shows! Chicken enchilada pizza - delish! I cant wait to make it at my shows! Recipe to follow!

Triple Citrus Mojitos

Triple-Citrus Mojitos
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Ingredients:
1/2  cup sugar
1/2  cup water
1  pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided
1  orange
2  lemons, divided
2  limes, divided
1/2  cup white rum (optional)
5  cups chilled lemon-lime soda

Directions:
1.  Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir(R) Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl. Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.
2.  Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to pitcher. Juice orange with Juicer; add juice to pitcher.
3.  Pour mint mixture through Strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves with Ultimate Mandoline fitted with v-shaped blade; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice.
Yield: 8 servings
Nutrients per serving: Nutrients per serving (about 1 cup, excluding optional ingredient): Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 33 g, Protein 0 g, Sodium 20 mg, Fiber less than 1 g
Cook's Tip: To garnish rims of glasses, zest an additional orange using Microplane(R) Adjustable Grater. Combine zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions(R) Appetizer Plate. Rub rim of glass with orange wedge to moisten. Dip rim of glass into sugar mixture.

Wahoo!

So excited for today. I signed my first recruit on Feb 27th, and today is her first show! I will be helping her prepare the Chicken Enchalada Pizza today for her first show! She decided to host her grand opening show today, and should havce lots of friends and family in attendance! Heres to hoping that everything goes well!