Enchanted Mommy

Red, White and Blueberry Trifle

Pinterest struck again!  My friend was debating what dessert to make for a Memorial Day cookout, so I saw this on Pinterest and I told her to give it a try!  I just love trifles!

patriotic trifle

Perfect for Memorial Day or 4th of July

Okay, so you want to see the easiness of it?!

All you need is:

  • 10 oz angel food cake, cut into 1-inch cubes*
  • 2 pints strawberries, sliced
  • 2 pints blueberries

For the cream filling:

  • 6 tbsp fat-free sweetened condensed milk
  • 1 1/2 cups cold water
  • 1 package sugar-free white chocolate instant pudding mix
  • 12 oz fat-free frozen whipped topping, thawed

All you do is:

Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange half of the cake in the bottom of a 14-cup trifle dish.

Sprinkle evenly with a layer of blueberries.

Spread half of the cream mixture over the blueberries and gently spread.

Top with a layer of strawberries.

Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.

Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.

Cover and refrigerate at least one 1 hour.



Also, try another great trifle recipe, it’s totally worth buying the dish for:

Peanut Butter Fudge Brownie Trifle

Patriotic Strawberries — Happy Memorial Day!


You’re probably wondering why I’m posting this on Memorial Day night.  Well, July 4th is just around the corner and these are the PERFECT thing to make.  People are so impressed when my husband makes these.  He actually made these for two cookouts this weekend.

Red, white and blue strawberries

Look amazing and delicious!

Let’s just say that these are a lot easier to make than they may seem.

All you need is:

Small bag of white chocolate chips
Small bag of semisweet chocolate chips
2 tablespoons canola or vegetable oil
blue sugar crystals – found in baking aisle with sprinkles

All you do is:
Put chocolate and one tablespoon of oil into bowl.  Microwave for 30 seconds, stir the best you can.  Microwave again for 30-50 seconds.  Stir like no other.  You want to stir really well because it helps them get shiny on the outside.

Dip them in the chocolate and put them on wax paper to dry.

For the white chocolate, striped strawberries.  Dip about 4 and then dip them in the blue sugar crystals (this gives them time to harden a little, but not too much so the sprinkles still stick).

Refrigerate and wait to enjoy at your next get together!



Presentation is everything!

*** Side note: Oftentimes my husband will put coconut on the chocolate strawberries.  YUM!

A Chicken Salad Recipe You Have To Try

This recipe is awesome!  It’s great to serve as an appetizer with crackers, on top of a salad for lunch, or even as a sandwich.  Take a look at my lunch from Monday.

Chicken Salad

A healthy lunch!

This chicken salad is so much more than mayo and chicken.  The more you add, the better it tastes!

I got this recipe here.

Here is what you need:

  • 2 1/2 cups diced cooked chicken (I chopped up 4 chicken breasts)
  • 1 cup finely chopped celery
  • 1 cup seedless grapes, halved (I probably did about 2 cups, I love grapes!)
  • 1 cup chopped walnuts or 1 cup pecans (optional) (I used walnuts)
  • 1 small minced onion
  • 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup Miracle Whip (Since I had more chicken, I used about a cup)
What you do:
Mix Miracle Whip and Worcestershire sauce, set aside.  Mix everything else except grapes.  Mix those two together and lastly stir in grapes!  Talk about easy and delish!
homemade chicken salad

Looks so good, huh?!?!

It is also a great appetizer to take to a cookout!  Want some other ideas?!  Check out these other great recipes!
Peanut Butter Fudge Trifle
Healthy Avocado and Tomato Salad
Popcorn Cake
Chex Mix
Peanut Butter Frosted Chocolate Chip Cookie Dough Brownies
Spinach Dip
Avocado Hummus
Too Much Chocolate Cake
No Potato Salad
Broccoli Salad

Broccoli Salad

Want a perfect dish to make for a cookout?  Here you have it!

broccoli salad

It tastes even better than it looks!

This is so delicious and it is always gone wherever I take it!  I know, I know I’m loading you guys up on some bangin’ cookout food, but I can’t really help it because I love summer and I love getting together with friends!  Also, this was made at my recipe party.

So, here you have it!

Here’s what you need:
2 heads fresh broccoli, washed and cut into small bite size pieces (smaller the better)
1/2 cup red onion
1/2 lb. bacon
1 cup sunflower seeds
1 cup golden raisons
2 1/2 tablespoons vinegar
1 cup mayo
1/3 cup sugar (I used splenda substitute)
1 1/2 cups mozzarella cheese (I omitted because husband doesn’t love cheese)

What you do is:
Mix sugar, vinegar and mayo together.  Mix everything else together in a separate bowl.  Combine and mix.  Chill for at least 4 hours before serving.


It's healthy too!

We enjoyed ours with a grilled burger (using lettuce as the bun!).   Take this to your next event and I promise people will be begging for the recipe!

Other cookout recipes!
Peanut Butter Fudge Trifle
Healthy Avocado and Tomato Salad
Popcorn Cake
Chex Mix
Peanut Butter Frosted Chocolate Chip Cookie Dough Brownies
Spinach Dip
Avocado Hummus
Too Much Chocolate Cake
No Potato Salad

Stay tuned!  I have one more great cookout recipe on Thursday.  I’m preparing you for the nice long weekend ahead!

Everyday Paleo — No Potato Salad

This recipe is definitely a keeper AND a great one to take to a Memorial Day cookout.  I say this because most likely other people won’t bring it and you’ll have something healthy to eat too.

everyday paleo no potato salad

It's so delicious and healthy!

My friend sent me this recipe so I thought I would give it a try.  We make it almost every week and it’s great to snack on or eat as a side with any meat!  I got the recipe here.  It’s basically substituting the potatoes in potato salad to cauliflower.

What you’ll need it:

2 heads of cauliflower (I use 1 because it makes SO much)

1 dozen eggs, hard-boiled and diced (I used 8 )

1/2 a medium sized red onion, finely diced

6-8 celery stalks, finely diced (I used 3 )

A lot of dill pickles, diced (I bought mine already diced, I know call me a cheater)

About 1 1/2 cups of my Paleo Mayo

2 tablespoons of dried dill

1 teaspoon of crushed garlic added.

About 1 teaspoon of yellow mustard

Black pepper to taste


How it’s done:

Cut the cauliflower into florets and steam them for ~10 minutes.  Rinse with cold water so they don’t continue to cook.

Hard-boil your eggs (**I put my eggs in hot water, put them on stove, wait until water boils then allow to boil for 12 minutes.  That makes the perfect hard-boil egg).  Once they are done on stove, immediately place into water with lots of ice.  Peel and cut them.

Mix mayo, dill and crushed garlic.

Add all contents to bowl and mix.

Wahlaaaaaaaa….  Doesn’t it look good with steak?!?!

no potato salad

and with a steak makes it even betterrrrrrr!

Some other ideas to take to a fun cookout:
Peanut Butter Fudge Trifle
Healthy Avocado and Tomato Salad
Popcorn Cake
Chex Mix
Peanut Butter Frosted Chocolate Chip Cookie Dough Brownies
Spinach Dip
Avocado Hummus
Too Much Chocolate Cake


Peanut Butter Fudge Brownie Trifle! Delish!

My family is big on trifle.  We have it at most get togethers and have tried a lot of different variations (peppermint, candy bar, fruit, cherry pie filling, oreo, etc…).  We love our trifle!

So when I came across this Peanut Butter Fudge Brownie trifle on www.howsweeteats.com I was shocked that I had never seen this kind before!  I couldn’t wait to try it!  So I got all the ingredients and planned on making it for our next family pot lock, but as it turns out two other people were already bringing dessert.  Bummer!

I ended up just making it for myself!  That’s right… don’t judge!  I wanted it, so I made it!  Ha!  Besides, I have three half monkey – half boy children at home that are always willing to gobble up desserts!

So this trifle was awesome.  My favorite variation of trifle thus far.  I think it was the peanut butter layer that did it for me… well that and the entire top layer of Reeses Peanut Butter Cups!  So yummy!

Loaded with Reeses Peanut Butter cups! Awesome!!!!

Brownies layer (any kind you like)
Whip cream layer
Peanut Butter layer
Chocolate pudding layer  (I used one box of instant pudding mix)
1 Bag Reeses Peanut Butter Cups

***Cut your brownies into cubes and put half of them along the bottom of your trifle dish.  After this you just put the different layers on in any order you like and then repeat.  Then top with sliced Reeses Peanut Butter Cups!  It’s so pretty at the end you will want to dig right in and start eating!

So here is the how-to on the layers:

Whip Cream Layer
2 cups Heavy Cream
3-4 Tb granulated sugar

*Beat heavy cream and sugar together on medium-high speed until stiff peaks form.  Stick bowl in the fridge until you are ready to put in trifle dish

Peanut Butter Layer
1 cup creamy peanut butter
8oz of whipped cream cheese, softened
1 cup powdered sugar
2 Tb milk

*Beat peanut butter and cream cheese together until creamy.  Add powdered sugar and mix well.  Add 2 Tb of milk.  Take 1 cup of your whip cream mixture from the fridge and fold it into the peanut butter mixture until just combined.

Now you are ready to layer your ingredients in your trifle dish!

Delicious Butter Chicken — Paleo Style

Yes, we’re still on the Paleo kick. How could you not be with a meal that looks this delish?!

paleo butter chicken

Very healthy and delicious!

My New Year’s Resolution was to get a little more “creative” in my cooking.  The only meat I used to buy was chicken breasts and ground beef.  Well, it’s May and I have finally realized it isn’t that hard to be more creative.  I actually found all the spices at the Asian grocery store, literally right across the street from my house.  You should try a Global Food, all of their produce and spices are a lot cheaper than the regular grocery stores.

I love butter chicken and I found this Paleo chicken butter chicken recipe here.

This is what you need:

  • 2 x 2 tbsp of pastured, grass-fed butter
  • About 1 Kg chicken cut in chunks
  • 2 tsp garam masala
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 1 tbsp grated fresh ginger
  • 1/4 tsp chili powder (adjust to taste)
  • 1 cinnamon stick
  • 6 bruised cardamon pods
  • 1 can of tomato puree
  • 3/4 cup coconut milk
  • 1 tbsp fresh lemon juice
  • splenda to taste (optional… I used this because I wanted it a little more sweet)

Here is a pic of the cardamon pods in case you’re lost like I was:

cardamom pods

Cardamom pods picture. What to look for at the store.

Here is how you create the butter chicken!

  • Heat a pan, add the first 2 tbsp of butter and stir-fry the chicken chunks.
  • Remove the chicken from the pan.
  • Put the second 2 tbsp of butter and slowly heat the spices for a minute or two until you can smell the aroma.
  • Put the chicken back in the pan and stir so you mix in all the spices with the chicken.
  • At this point, add the tomatoes and simmer for about 15 minutes. Stir from time to time.
  • Add the coconut milk and lemon juice and let it simmer for another 5 minutes.
  • Taste and add splenda if needed.
  • Enjoy a healthy meal!
spices needed for butter chicken

The spices mixed together.


Enjoy this fancy meal!  We enjoyed it over cauliflower rice, recipe here.  Yum yum yum.

Also, enjoy a Paleo smoothie with it!

Coconut Milk Tropical Smoothie – Delicious and Paleo Friendly

coconut smoothie

A delicious coconut fruit smoothie! Yes, please!

I love smoothies.  Period.  I’ve always visioned myself being that trendy stay at home mom walking into the smoothie shop everyday and getting myself and my daughters smoothies.  I quickly woke up and realized that can’t happen.  I would literally hate myself if I spent $12 everyday on drinks.

So, I forced myself to learn how to make them.  I also needed to make it Paleo style.  Sorry Smoothie King, Robeks and Tropical Smoothie Cafe… you’re not really all that healthy nor do you qualify my needs for Paleo.  I, okay my husband, came up with this delish smoothie.  All you need is…..

coconut smoothie

All you need for your smoothie!

  • 1/2 can coconut milk (I bought this brand because the only ingredients are coconut milk and water)
  • banana
  • mixed frozen fruit (or frozen fruit of choice)

Put it in your magic bullet cup:

Fill the cup up with your favorite ingredients

Mix away!


Getting all smooth....

Seriously, the magic bullet has to be one of my favorite kitchen gadgets.  It’s amazing and it is reasonably priced.  It makes smoothies so convenient and easy.

Now, look at it finished.

tropical smoothie

After the bullet....


girl drinking smoothie

She loves them!

My 2 year old begs for me to make them everyday and my 1 year old loves them too.  You can easily sneak some other stuff into them also.  Happy smoothie making.  You really should try it, they are delicious and healthy!

Check out the baby food I made in the bullet:


Healthy Avocado and Tomato Salad!

The weather is getting warmer and that means barbecue season!   The warm weather always gets me in the mood to grill.  This yummy avocado salad will go perfect with your next barbecue.

It’s healthy, fresh, and tasty!

Don’t be afraid of the avocados!  Avocados have almost 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.  Avocados have both mono-saturated and polyunsaturated fat and by eating these “good” fats (in moderation) in place of saturated or trans fat can reduce blood cholesterol levels and decrease the risk of heart disease.  Check out avocado.org for more information.

The truth is, this salad would be even more awesome if it had chunks of fresh mozzarella cheese and bacon in it as well.  Since the hubs and I are really focusing on being healthy we left it out this time.  Don’t worry though… it was still awesome!


2 tomatoes, diced
1 avocado, diced
1 Tb balsamic vinaigrette.
1 Tb basil

***Mix the tomatoes, vinegar and basil together.  Gently stir in avocado chunks so that they do not mush together.

fresh mozzarella cheese, cubed
black beans
red peppers


Tortellini from Scratch!

Happy Birthday to me!

This year my husband was extra creative!  He took a cooking lesson from a professional Italian chef and founder of Copper Pot Food Company, Stefano Frigerio.  We are lucky to have him as a good friend and neighbor.

My husband had Stefano teach him how to make homemade tortellini (one of my absolute favorite foods!).  Anyway, for my birthday he bought me a pasta press and from what he had learned from his cooking lesson, he had us make fresh Tortellini from scratch together for my birthday dinner.

It was a lot of fun, but more than that, the food was awesome!  There is something to be said about fresh homemade food!  I can see us forty years from now (retired hopefully!) making delicious gourmet meals from scratch with the freshest ingredients!


We went with a cheese filling this time since that is my favorite and after all… it was my birthday!  🙂  You can use lots of different fillings.  Stefano had Danny learn a prosciutto filling during is cooking lesson.

Here is the recipe we used for our cheese filling.

Cheese Filling:

1 (8 oz) container ricotta cheese
1 (4oz) package cream cheese, softened
1/2 cup shredded mozzarella
1/2 cup cup provolone cheese, shredded
1 egg
1 1/2 tsp dried parsley

***Combine all ingredients and mix well.  Refrigerate until ready to use.

2 cups flour
1 pinch salt
1 tsp olive oil
4 eggs
1 1/2 Tb water
***I use 4 eggs instead of 2 as our chef told us you need 2 eggs for every cup of flour you use.  If you only use 2 eggs and mix the dough it is so dry it just crumbles instead of being able to roll out.

The recipe from Allrecipes.com has you dump the flour and salt right on the table and mix it by hand.  Then you form a well and mix in the liquid ingredients (that you first beat together).  Then knead for 8 to 10 minutes.

This did sound sort of interesting so we made two batches… one we mixed right on the table as the directions say to do and one we mixed in the kitchen aid.  I couldn’t tell the difference between them.

So, if you are adventurous and don’t mind a mess mix it right on the table, but really it doesn’t matter!  I will admit that the kneading gets a bit tedious when you do it by hand (Yes, Grandma I know us modern girls are spoiled!).  I did not refrigerate the dough for one hour either, but hey neither did our professional chef teacher.

Ready to get cut in to small pieces to feed through the pasta machine

Form your dough into a ball and place on a lightly flowered surface.  Cut the ball into small pieces (we did 4 or 5 smaller pieces).  Grab one piece at a time and feed it through the pasta machine on the thickest setting (there is a number dial on the pasta machine).  Add a pinch or two of flour to the rolled out dough, then fold up flatly and feed back into the machine on one setting lower.  Repeat this process until you have gone through to the 2nd to lowest setting on  your number dial.  You will be left with a very long thin, ribbony textured strip of dough.  Put the strip across a cleaned table.  Do this with all of your dough.


Rolling the dough through the machine


Here is a close up of the dial. Roll each piece of dough through each setting once.


Lay your strips of ribbon textured dough across a clean table.

For the next part, you need a circle cookie cutter, or just use the top of a kids cup like we did.  Cut out as many circles as you can using your strips of dough.  Lay your circles on a lightly flowered table and get your cheese mixture out.  Put just a small amount in the center of each circle (we used a baby spoon to dish this out).  If you use to much filling, you will not be able to roll your tortellini without the cheese leaking out.

Beat one egg in a bowl.  Brush a small amount of egg onto the very end of the dough circle.  This will act as the glue.

1. Fold the circle in half pushing the dough together to seal the cheese in
2.  Fold the ends of the dough (not the creased part) up
3.  Pull the corners of the dough together around your pinky finger and squish dough together to hold

Once you are ready to cook your tortellini, fill a large pan with water and a pinch of salt and let it come to a rolling boil (a rolling boil is a strong boil that doesn’t stop even when being stirred or adding ingredients).   Add the pasta, stirring occasionally.  Cook until the pasta starts to float to the top… about  4 to 8 minutes.  Drain and add your sauce!

You can use any sauce you want really!  We wanted to use a homemade sauce made with all fresh tomatoes!  It was fabulous!

All fresh ingredients for the sauce! Delish!


A fabulously romantic birthday dinner!


If you look closely you can see the steam coming off the food in this picture!