Friday, May 28, 2010

BBQ Potatoes

McCormick has lots of great ideas for our Memorial Day BBQs.  Here is another one!

4 medium red potatoes (cut into 3/4" cubes)
1 Tbsp vegetable oil
2 Tbsp McCormick Grill Mates BBQ Seasoning
1 large onion (cut into thin wedges)

Toss potatoes with oil in large bowl.  Add seasoning; toss to coat evenly.

Place potatoes and onions on large wide sheet of heavy duty foil.  Bring up foil sides; double fold top and ends to tightly seal packet.

Grill over medium-high heat 30 - 35 minutes or until potatoes are tender, turning packet over halfway through cook time.

Thursday, May 27, 2010

Pasta Salad with Salad Toppins

I've been a fan of Spice Island spices for years, and I still buy them frequently, but I have to tell you, McCormick has created some spice blends and products that I really like.  I told you about "Recipe Inspirations" recently, but now I've discovered their "Perfect Pinch" line of seasonings.  They are blends of spices like "Salad Supreme Seasoning" used in the following recipe.  McCormick says this blend of Romano cheese, sesame and poppy seeds, paprika, garlic, and black pepper adds great flavor and a colorful garnish to tossed salads or pasta salads.

8 oz pasta (bow tie or penne)
1 cup Italian salad dressing
2 Tbsp McCormick Perfect Pinch Salad Supreme Seasoning
3 cups assorted vegetables, such as broccoli florets, sliced carrots, yellow bell pepper strips and cherry tomato halves
1/2 cup chopped red onion
3/4 cup McCormick Salad Toppins, divided

Cook pasta as directed on package.  Rinse under cold water; drain well.  Place pasta in large bowl.  Add dressing, seasoning, vegetables and 1/2 cup of the Salad Toppins; toss gently.  Cover.

Refrigerate until ready to serve.  Toss lightly before serving.  Sprinkle remaining 1/4 cup Salad Toppins over salad.

Wednesday, May 26, 2010

Seven Ingredient Salad

This is a fantastic salad that is so easy to prepare and pairs easily with almost any meal.

8 cups of lettuce (I like a mix of Romaine and Iceberg lettuce)
1 (14 oz) can of artichoke hearts (not marinated)
4 oz fresh salami
4 oz fresh mozzarella cheese (sliced into small cubes)
4 oz cherry tomatoes (halved)
1/4 small red onion (thinly sliced)
1/2 cup Sweet Italian salad dressing (I like Hendrickson's)

Toss all ingredients together.  Make sure that artichoke hearts are well drained (squeeze liquid from them). Drizzle salad dressing over top and serve immediately.

Tuesday, May 25, 2010

Happy Memorial Day! A Perfect Fruit Salad for your Picnic

Here's a refreshing fruit salad idea that's sure to be a hit at any Memorial Day picnic . . .

1 large seedless watermelon
1 quart of strawberries
1 fresh pineapple
1 (15 oz) cans mandarin oranges
2 kiwis
l cantaloupe
1 honey dew melon
4 Tbsp honey
2 Tbsp fresh lime juice

Remove watermelon from rind.  Keep rind intact so it can be used as a bowl for the fruit.  (That's why a large watermelon is best.  Slice lengthwise and save lower portion for bowl.)  Slice all fruits into large bite size chunks.  Mix and place into melon shell.  Lightly squeeze lime juice over the top of the fruit, and then squeeze the honey over the fruit

This recipe is so cool and refreshing for hot summer days.  It really doesn't take too long to slice up the melons and other fruit.  Feel free to replace the mandarin oranges with fresh oranges or tangerines.

Serve cold.

Monday, May 24, 2010

Cheddar Burgers with Red Onion Jam

I found this recipe on "www.myrecipes.com".  A quick five-ingredient sauce tops cheesy homemade burgers to make an easy, delicious dinner in no time.

Jam:
1 tsp olive oil
4 cups vertically sliced red onion
4 tsp sugar
4 tsp red wine vinegar
3/4 tsp chopped fresh thyme

Burgers:
3/4 tsp chopped fresh oregano
1/2 tsp salt
1/4 tsp garlic powder
1 lb extra lean ground round
cooking spray
4 (1/2 oz) slices white cheddar cheese
4 ( 1 1/2 oz) hamburger buns, toasted
4 tsp canola mayonnaise

Prepare grill to medium-high heat.

To prepare jam, heat a large nonstick skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add onion; saute 5 minutes.  Reduce heat to medium-low; stir in sugar, vinegar, and thyme.  Cover and cook 10 minutes or until onion is very tender.  Remove from heat.

To prepare burgers, combine oregano, salt, garlic powder, and beef.  Divide mixture into 4 equal portions, shaping each into a 1/2" thick patty.  Place on grill rack coated with cooking spray; cook 2 minutes.  Turn patties over.  Place 1 cheese slice on each patty; cook 2 minutes or until done.

Spread cut sides on each bun with 1/2 tsp mayonnaise.  Place 1 patty on bottom half of each bun; top each with 1/4 cup onion jam and bun top.

Sunday, May 23, 2010

Lemony Angel Cake

1 pkg angel food cake mix
2 lemons
2 cups powdered sugar
2 cups frozen whipped topping (thawed)
1 pkg (10 1/2 oz) frozen raspberries (thawed)

Preheat oven to 350 degrees.  Prepare cake mix according to package directions.  Pour batter into ungreased  Rectagular Baker; spread evenly.  Bake 35 - 40 minutes or until top is golden brown and cracks appear dry (do not underbake cake).  Carefully invert Baker onto cooling rack (do not remove cake from baker); cool completely.

Using a skewer, poke holes in top of cake about 1 1/2" apart.  Finely zest lemons to measure 1 Tbsp.  Juice lemons using juicer to measure 2 oz.

In small batter bowl, combine powdered sugar, lemon zest, and juice.  Pour over cake; spread evenly.  Let stand 30 minutes or until glaze is set.  Cut into squares and serve with whipped topping; to with raspberries.

Tuesday, May 18, 2010

Harvest Chicken Salad

Crimson apples and tangy orange dressing make this chicken salad the main attraction.

Dressing:  2 oranges, 1/3 cup Miracle Whip, 2 Tbsp stone-ground mustard, 2 tsp sugar, 1/4 tsp each salt and pepper, 1 small garlic clove (pressed)

Salad:  1 pkg (6 oz) fresh baby spinach leaves, 2 cups diced roasted chicken, 1 cup diced celery, 2 medium Red Delicious apples, 1/2 cup chopped red onion, 3/4 cup sweetened dried cranberries, 1/2 cup toasted pecan halves (optional), orange segments and whole-grain croutons

For dressing, zest one orange to measure 2 tsp zest.  Juice oranges to measure 1/2 cup juice.  Combine orange zest, Miracle Whip, mustard, sugar, salt, pepper and garlic in batter bowl.  Whisk until smooth .  While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.

For salad:  place spinach in bottom of large serving bowl.  Dice chicken and celery.  Cut apples in half lengthwise; remove stems and seeds.  Cut each apple half into four wedges, crinkle cut wedges into small pieces using Crinkle Cutter.  Chop onion using Food Chopper.  Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach.  To serve, drizzle dressing over salad and toss to coat.  Top with orange segments and whole grain croutons, if desired.  Serve immediately.

Makes 6 servings.

Tips:  To toast pecans, spread over pre-heated skillet over medium heat.  Stir constantly for 3 - 5 minutes or until pecans are very fragrant.

A 2 lb rotisserie-cooked chicken can be used to prepare this recipe, if desired.

Monday, May 17, 2010

Brown Sugar Dijon Brie

This is a great summertime party food.  Give this a try at your next get-together.

1/2 cup sliced almonds
1 Tbsp Dijon mustard
1/4 cup apricot preserves
1/2 cup brown sugar
1 (4") round (8 oz) Brie cheese with rind, room temperature
1 loaf (16 oz) French baguette
olive oil

Preheat oven to 425 degrees.  Coarsely chop the almonds with the Food Chopper.  In a small batter bowl, combine the Dijon mustard, brown sugar, and apricot preserves using small scraper.

Cut Brie in half horizontally.  Place one half of Brie, cut side up, onto center of large round stone.  Spread half of the apricot mixture evenly over bottom half of Brie using the small spreader.  Top with half of the almonds and remaining half of Brie, cut side up.  Spread remaining apricot mixture over Brie; sprinkle with remaining almonds.  

Using a bread knife, cut baguette on a bias into 24 (1/4" thick) slices.  Arrange baguette slices around Brie; spray with olive oil lightly.  Bake 8 - 10 minutes or until baguette slices are golden brown and Brie begins to soften.  Remove from oven; let stand 5 minutes before serving.

Sunday, May 16, 2010

Coupons 101 - Learn how to save money every week

I have been a "coupon queen" for probably 30 years, and I have a system that really works.  If you need to save money, give my system a try.  It does take some time every week, but with discipline and dedication, you'll be saving money in no time - lots of money!

1.  Buy a file box, not just a little plastic pocket with dividers.  Get something that's easy to carry, but big enough to hold lots of coupons.

2.  Buy dividers and label them by category - dairy, fruit, vegetables, snacks, soup, laundry, toilet paper, cleaning, etc.  I have 26 categories.

3.  Buy a Sunday paper every week.  Most weeks there are coupons.  On weeks that there are lots and lots of coupons or high value coupons for items I buy, I will buy two or three Sunday papers.

4.  Sign up on the websites of your favorite products.  They will often mail you coupons or allow you to print coupons online.

I spend every Sunday evening cutting out coupons from the weekend paper.  Then, I sort through my coupon box to remove any expired coupons.  Finally, I file my new coupons behind my category dividers.

On Monday and Tuesday the new week's grocery ads arrive.  I usually check the grocery ads, as well as Target, K-Mart and Walgreens, for sale items I may need or use often.  All store have "loss leaders" every week.  These are the items they sell below cost just to get us into the store.  If these are items I use often, I will stock up.  It's a double bonus if I have coupons for those items.  I make my shopping list (and plan my upcoming menu) as I study the ads, and I pull any coupons I plan to use at the same time.  If I plan to visit multiple stores, I use an envelope for each store to record my list and store the applicable coupons.

I'm fortunate enough to live in Fenton where it is cost effective to shop at multiple stores.  For those of you who don't have all of your favorite stores within one mile of each other, consider the gas money you'll spend driving from one store to another before you drive to multiple stores just to save a few dollars.

Tip:  Study the Walgreens ad each week.  Walgreens uses Register Rewards.  They are not coupons, but they are dollars off rewards to use on a future purchase when you buy a particular item.  I often tell people that I don't buy body wash, soap, shampoo or conditioner and I never pay more than half price for laundry detergent or cleaning products.  By using my coupons to purchase these items when there are register rewards, I actually make money sometimes.  Walgreens will often give register rewards for the total price of a products, making it free.  If I have a $2.00 coupon for that product and use it for that purchase, I actually make $2.00 on that transaction.

This is a lot of work, but it will definitely pay off if you dedicate a couple of hours each week to cutting and sorting your coupons, and studying the weekly ads.

I'd love it if you share your success stories with me or any methods you currently use that I haven't thought of.  

Get out there and save some money!!!

One Female Chihuahua Puppy Left




The little girl on the rock is still waiting to go to a good home.  She's a white chihuahua with a couple of beige spots and the sweetest personality.  Asking $125.00.  Send an e-mail to keplen@charter.net if interested.

Saturday, May 15, 2010

Popovers

Popovers are crispy on the outside and hollow on the inside.  They are best served fresh from the oven, but if you need to make ahead, they can be reheated in the oven for 15 minutes at 400 degrees.

3 large eggs
1 cup milk
3 Tbsp butter (melted)
1 cup flour
1/2 tsp salt

Preheat  oven to 375 degrees.  Grease muffin pan cups with melted butter or vegetable oil.

In medium bowl, with mixer at low speed, beat eggs until frothy; beat in milk and melted butter until blended.  Gradually beat in flour and salt.  Beat until smooth.

Pour about 1/3 cup batter into each prepared muffin cup (about half full).  Bake 50 minutes, then quickly cut a small slit in the top of each popover to let out steam; bake 10 minutes longer.  Immediately remove popovers from cups, loosening with spatula if necessary.  Serve hot.  Makes 8 medium or 12 small popovers.

Friday, May 14, 2010

Mango Shrimp Kebabs

1 lb large shrimp (16 - 20/lb)
2 tsp fresh ginger, finely grated
2 Tbsp olive oil
1/4 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
pinch red chili flakes
pinch of salt
2 mangoes, peeled

Soak 10 - 12 bamboo skewers in water for about 30 minutes to prevent burning.

Make the marinade by combining the ginger, olive oil, orange and lemon juice and a pinch of red chili flakes and salt.

Peel the shrimp and place in the marinade for 5 minutes. Slice the mangoes into about 12 chunks each.

 Skewer the shrimp alternating with the mango on the skewers and grill or broil for 5 minutes, turning once, until completely pink.

Thursday, May 13, 2010

Brown Sugar Bourbon Pork Tenderloin with Grilled Corn Bread & Peaches

This recipe is compliments of McCormick.

Brown sugar and bourbon pair in both the marinade for the pork tenderloin and in the grilled peaches.

1 pkg McCormick Grill Mates Brown Sugar Bourbon Marinade
1/4 cup vegetable oil
2 Tbsp bourbon
2 Tbsp orange juice
1 pork tenderloin (about 1 lb)
2 pkgs (8.5 oz each) corn muffin mix
Grilled peaches
1/3 cup peach preserves

Mix marinade mix, oil, bourbon, and orange juice in small bowl.  Reserve 1/4 cup marinade for brushing.  Place pork in large resealable plastic bag or glass dish.  Add remaining marinade, turn to coat well.  Refrigerate 2 hours or longer for extra flavor.

Meanwhile, prepare corn muffin mixes as directed on package.  Spread evenly in greased 13 x 9" pan.  Bake in 400 degree oven 15 - 20 minutes or until golden brown.  Cool completely on wire rack.  Cut corn bread into 1 1/2" strips, then cut each strip in half.  Grill over medium heat 1 - 2 minutes on each side or until grill marks appear, turning once with a wide spatula.  (Do not use tongs as corn bread is fragile and tends to crumble.)

Prepare Grilled Peaches as directed in the recipe below.  Remove pork from marinade.  Discard any remaining marinade.  Grill pork over medium heat 25 minutes or until desired doneness, turning occasionally and brushing with reserved marinade halfway through cooking.  Discard any remaining marinade.  Let pork stand 5 minutes.  Cut into 1/4" slices.

To serve, warm peach preserves.  Spread evenly on corn bread strips.  Cut each corn bread strip into 1 1/2" squares.  Place 1 slice pork tenderloin and 1 grilled peach slice on each corn bread square.

Grilled Peaches

Mix one package of McCormick Grill Mates Brown Sugar Bourbon Marinade, 1/4 cup each packed brown sugar and melted butter, and 1 Tbsp bourbon in large bowl until well blended.  Add 2 peaches, each cut into 1/4" slices; toss to coat well.  Let stand 1 hour.  Fold the edges of a sheet of heavy duty foil to form a shallow baking pan.  Place on grill over low heat.  Place peaches on foil.  Cover with second sheet of foil.  Grill 6 - 8 minutes or until peaches are browned and caramelized around edges, turning occasionally and brushing with marinade.   Serve with Brown Sugar Bourbon Pork Tenderloin.

Wednesday, May 12, 2010

Orange-Glazed Carrots and Onions

1 1/2 cups thinly sliced onions
1 cup chicken broth
3 Tbsp soy sauce
1 lb baby carrots
1 garlic clove (minced)
2 Tbsp orange marmalade
1/4 tsp salt
1/4 tsp black pepper

Combine the first 5 ingredients in a medium saucepan; bring to a simmer over medium heat.  Cover and simmer 10 minutes or until onion is tender.  Stir in marmalade, salt and pepper.  Cook, uncovered, 30 minutes or until liquid is reduced to 1/4 cup (about 30 minutes) stirring frequently.

Tuesday, May 11, 2010

"Jellin' - Melon" Snacks

This recipe came from the Kraft website.  It's one I plan to try at our next weekend BBQ.  It sounds really yummy and looks good too!

1 cantaloupe, cut lengthwise in half
3/4 cup boiling water
1 pkg (3 oz) JELL-O Cherry Flavor Gelatin
1/2 cup cold water

Remove seeds from the melon halves; cut thin slice from bottom of each.   Scoop out melon flesh, leaving 1' thick shells.  Place upside-down on paper towels to drain.

Add boiling water to gelatin mix; stir 2 minutes until completely dissolved.  Stir in cold water.  Refrigerate 15 minutes or until slightly thickened.  Pour into melon shells.

Refrigerate 3 hours or until gelatin is firm.  Cut into wedges.

This recipe could also be prepared using a honeydew melon and Lime JELL-O.

Special Extra:  Add 2 cups chopped fruit to thickened gelatin before pouring into melon halves.

Monday, May 10, 2010

Amazing Mother Nature

This picture was posted from the storms in Oklahoma tonight.  I've tried for years to get a great picture of lightning and haven't even come close to anything like this.

The true power of Mother Nature!

Margarita Cheesecake

7 Tbsp butter (cut up)
5 limes
1 orange
8 oz (65 wafers) vanilla wafer cookies
4 pkgs (8 oz each) cream cheese (softened)
1 1/4 cups granulated sugar
1/4 tsp salt
4 large eggs
8 oz sour cream
1/4 cup orange-flavor liqueur or orange juice
Orange and lime slices (for garnish)

Preheat oven to 350 degrees.  Wrap outside of 10 x 2 1/2" springform pan with foil to prevent leakage.  While oven preheats, melt butter in springform pan in oven.

Meanwhile from limes, grate 1 Tbsp plus 2 tsp peel and squeeze 1/2 cup juice.  From orange, grate 1/2 tsp peel.  In food processor with knife blade attached, pulse vanilla wafers and 2 tsp lime peel to make fine crumbs (you should have about 2 1/2 cups crumbs).  Stir crumbs into melted butter in springform pan, then press onto bottom and 2" up side of pan to form crust.  Bake crust 15 minutes.  Cool completely in pan on wire rack.

In a large bowl, with mixer at medium speed, beat cream cheese until smooth, occasionally scraping bowl with rubber spatula.  Gradually beat in sugar and salt until blended.  Reduce speed to low; beat in eggs, one at a time, sour cream, liqueur, orange peel, lime juice, and remaining 1 Tbsp lime peel just until blended.

Pour cream-cheese mixture into crust, making sure to scrape any peel on beaters into batter.  Bake cheesecake 45 minutes (cheesecake will still jiggle slightly in center).  Turn oven off and leave cheesecake in oven 1 hour to cool slightly and set.

Remove cheesecake from oven and cool completely in pan on wire rack.  Cover and refrigerate cheesecake at least six hours, until well chilled or up to two days.

To serve, carefully remove side of springform pan.  Let cheesecake stand at room temperature 30 minutes for better flavor.  If you like, arrange orange and lime slices on top of cake for garnish.

This recipe is compliments of Good Housekeeping website.

Sunday, May 9, 2010

Birds, Birds Everywhere!

Tuesday after work I made the first batch of hummingbird food and filled all of our feeders and hung them on all three decks.  Yesterday I had my first hummingbird show up to feed at one of our many hummingbird feeders.  They usually show up the first week of May. If you haven't discovered the joys of watching hummingbirds, you should.  It's so easy and they are so entertaining!  We have been hanging feeders on our front, side, and back decks for probably 10 years now. and even though I can't prove it, I think we have 4 - 5 pairs of humming birds that come back to nest in our trees and feed at our feeders year after year.  I just love them!  They buzz our heads when we sit out on the deck, or when we BBQ.  They are small, but fearless.

If you need some outdoor entertainment, buy yourself a couple of hummingbird feeders and hummingbird food.  It's sold in nectar packets (or you can make your own out of sugar and water - I buy the packets).  These are fascinating birds.  If you place feeders on your property, they will come.  If it's your first time, add extra sugar to your solution and they will find you.  

Thursday, May 6, 2010

Smoky Citrus Shrimp

2 handfuls of salad greens
1 tsp unsalted butter
1 clove garlic (smashed)
1 tsp orange zest
1 cup strong Lapsang Souchong tea (or Lapsang and tangerine tea)
1 tsp balsamic vinegar
1 Tbsp honey
1 Tbsp soy sauce
 1 Tbsp orange juice
10 large shrimp (peeled and deveined)
orange slices for garnish

In a medium skillet, melt butter over medium heat.  When butter melts, add the garlic.  Saute garlic until fragrant and just beginning to turn golden.  Add orange zest and stir quickly with garlic about 15 seconds.  Add tea, vinegar, honey soy sauce and orange juice to pan and allow to come to a simmer and reduce slightly, a minute or two.  Add shrimp and continue to cook until prawns are opaque and firm, cooked through.

Place a handful of greens on each plate.  Serve shrimp with drizzle of sauce over the greens.  Garnish with orange slices.  This makes a nice starter or serve alongside peanut sauce noodles.

When I make this dish, I make a few modifications.  My family doesn't like it on salad greens - we like more starch with our meal.  We usually serve it over rice.

I also replace the tea with orange juice and add a couple Tbsp of corn starch to thicken the sauce.

Wednesday, May 5, 2010

Grilled Chicken Mango Salad

This recipe appeared on the Dierbergs website this week. I plan to try this for my next BBQ.  Bet it will be a hit.

2 Tbsp brown sugar
2 tsp Caribbean Jerk seasoning (divided)
4 boneless, skinless chicken breast halves (pounded to even thickness)
1/4 cup olive oil
3 Tbsp orange juice concentrate
1 Tbsp rice or white wine vinegar
1 bag (5 oz) baby spinach rinsed and drained
1 mango, pitted, peeled, and cubed
1/3 cup thinly sliced red onion
1/3 cup coarsely chopped red bell pepper

In small bowl, combine brown sugar and 1 tsp of the Jerk seasoning.  Rub over chicken.  Place chicken on oiled grid over medium-high heat; cover and grill until internal temperature is 165 degrees, about 5 minutes per side.  Let stand 5 minutes before slicing crosswise into strips.

In screw-top jar, combine oil, juice concentrate, vinegar, and remaining 1 tsp Jerk seasoning.  Shake vigorously to blend.  Place spinach in large serving bowl.  Drizzle 2 Tbsp of the dressing over spinach; toss until well mixed.  Divide spinach among 4 individual salad plates.  Top with mango, onion, bell pepper and chicken strips.  Serve immediately with remaining dressing on the side.

Tuesday, May 4, 2010

Cinco De Mayo - Quesadilla Casserole

This recipe comes to you from McCormick Recipe Inspirations - my nomination for the best new grocery product idea for 2010.  This will make the perfect dinner for your Cinco De Mayo.

2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp oregano leaves
1/2 tsp crushed red pepper
1 lb ground beef
1/2 cup chopped onion
1 can (15 oz) tomato sauce
1 can (15 oz) black beans
1 can (8 3/4 oz) whole kernel corn (undrained)
1 can (4 1/2 oz) chopped green chilies (undrained)
6 flour tortillas (8")
2 cups shredded Cheddar cheese

Brown beef and onion in large skillet on medium-high heat; drain.  Add tomato sauce, beans, corn and green chilies; mix well.  Stir in all of the spices except red pepper.  Bring to boil  Reduce heat to low; simmer 5 minutes.  Add red pepper to taste, if desired.

Spread 1/2 cup of the beef mixture on bottom of 13 x 9" baking dish sprayed with non-stick cooking spray.   Top with 3 of the tortillas, overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef mixture and cheese.

Bake in preheated 350 degree oven 15 minutes or until heated through.  Let stand 5 minutes before serving.

Note:  I don't add the chilies - it's a matter of preference.  They are just a little too hot for my taste.

Saturday, May 1, 2010

Chocolate Raspberry Cookie Trifle

Chocolate-raspberry ganache, white chocolate mousse filling and vanilla wafers taste delicious and create a festive look that makes this trifle great for any occasion.

1 cup milk
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
1 container (16 oz) frozen whipped topping, thawed, divided
1 box (12 oz) vanilla wafers, divided
1 cup milk chocolate morsels
1 jar (12 oz) seedless raspberry jam, divided
1 bag (12 oz) frozen sweetened raspberries (not in syrup), thawed

For filling, combine milk and pudding mix in mixing bowl; whisk until pudding mixture begins to thicken.  Reserve 1/2 cup of whipped topping.  Gently fold remaining whipped topping into pudding mixture.  Cover and refrigerate.

For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in a small batter bowl.  Microwave on high for 40 - 60 seconds or until melted, stirring after each 20 second interval.  Stir until smooth.  Reserve 1/4 cup in prep bowl for garnish.

Place remaining jam into another prep bowl.  Microwave on high 30 - 60 seconds or until melted.  Place berries into a batter bowl.  Pour jam over berries; stir gently.  Set aside 16 cookies for garnish; break remaining cookies in half.

To assemble trifle, place one-third of the broken cookies into bottom of Trifle Bowl.  Layer one-third of the raspberry mixture evenly over cookies.  Top with one-third of the pudding mixture and one-third of the ganache.  Repeat layers two more times, finishing with a smooth layer of ganache.

Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.