d's delights- cooking and crafts

This is a yummy and easy dessert that's sure to  please at your next family gathering! 1 Can Crushed Pineapple, with juice undrained.  1 package instant vanilla pudding mix 1 cup (or a little more) whipped topping 1 round shortbread or angel food cake, sliced into layers. Strawberries for topping Mix the pineapple and juice with the pudding mix. Add in whipped topping. Put bottom layer of cake in a trifle bowl, spread pineapple mixture on top, layer and repeat. If the cake is a ring cake, add strawberries in the middle.  Add strawberries for decoration on top. (I used 2 cakes, and took one layer from one to add to the three layers  of the other.)

Marinade 2 tablespoon olive oil  2 tablespoons white wine vinegar some chopped fresh cilantro (about a tablespoon) pinch of salt and fresh ground pepper 1/2 teaspoon cumin Fresh oregano (1 teaspoon) Brown porkchops on each side, brush on marinade. Grill or pan cook Porkchops. Dressing for corn salsa 2 tablespoons white wine vinegar  2 tablespoons olive oil  1 teaspoon sugar  pinch of salt, fresh ground pepper  1/2 teaspoon cumin  Fresh oregano Salsa  one can of whole kernel corn  3 to 4 Roma tomatoes, seeded and chopped 3 to 5 chopped green onions (1/2 c)  a handful of cilantro, chopped Mix dressing with salsa. Serve with pork chops and a bed of fresh greens.

Calico Coleslaw   This is a recipe that I made way back in 2005, on May 7.  This year, I made it for our Mother’s Day BBQ at my brother-in-law and new sister-in-law’s house.  I made note that it was really good, but that it took a lot of prep work.  Well, I was able to cut down the prep work by using my big food processor that I did not have way back then.   It’s very colorful, and tastes as beautiful as it is!   First, make the dressing: DRESSING 1 orange (zest and juice) ¼ C Rice vinegar (I used a mix of apple cider and white wine because my rice vinegar was expired) 1 ½ tablespoon vegetable oil 2 tablespoons honey (umm, I always add more honey…) 2 tablespoons chopped cilantro  (ok, just do like Rachael Ray and eyeball it!) ½ teaspoon salt.   Zest the orange (about a teaspoon worth), and juice to measure at least 2 tablespoons worth. (I just use what it gives me, even if it’s more!)  Mix the ingredients together and set aside to put on slaw.   SLAW ½ head red cabbage (cored and shred