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Main dish

Carrot Cake Trifle

Carrot Cake Trifle
A fun twist on traditional carrot cake! Trifle is a great make-ahead dish because it tastes even better after it's been assembled for a while. Toasted pecans can also be added as a topping.
Cuisine: American
Recipe type: Main dish
  • 1 (15.25 ounce) package carrot cake mix
  • 1 cup water
  • ⅔ cup vegetable oil
  • 3 eggs
  • Filling:
  • 2½ cups milk
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 1 cup chopped almonds
  • 1 cup shredded coconut
  • 1 cup toffee baking bits (such as Heath®)
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30 seconds; increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C).
  4. Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling.
  5. Spread almonds and coconut onto a baking sheet.
  6. Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes.
  7. Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.

Watch the recipe video here:

Carrot Cake Trifle:

Posted by Allrecipes on Saturday, April 27, 2019

Main dish

Instant Pot Low Carb Herb and Garlic Chicken

Instant Pot Low Carb Herb and Garlic Chicken
You can’t go wrong with this creamy-good chicken!
Cuisine: American
Recipe type: Main dish
Marinade Mixture:
  • 2 tbsp olive oil
  • 1 tbsp prepared dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp minced garlic
  • 2 tsp herbes de provence
  • 1 tsp pepper
  • ½ tsp salt
  • 1 lb chicken thighs, boneless skinless
  • 2 tbsp butter
  • 8 cloves garlic, chopped
  • ¼ cup water
  • ¼ cup cream
  • 2 tbsp cornstarch
  1. In a medium bowl, whisk together the marinade ingredients. Add the chicken and allow it to marinate for 30 minutes.
  2. Add butter to the Instant Pot. Using the display panel select the SAUTE function. When the butter is melted, add garlic to the pot and saute 2-3 minutes.
  3. Drain the chicken, but reserve the marinade. Brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through.
  4. Add reserved marinade and ¼ cup water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the chicken back into to the pot, turning once to coat.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. In a small bowl, mix together cream and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed.
  10. Serve chicken topped with sauce.

Watch the recipe video here:

You can’t go wrong with this creamy-good chicken!RECIPE:

Posted by Chop Secrets on Saturday, April 27, 2019