The Original Because of Love

Last night I was happy to host a small group of ladies for a Pampered Chef show. We had a good time and ate some really good food. Here are the recipes:

*Beef Enchilada Casserole*
(Taken from the 29 Minute Meals Cookbook)

1 lb ground beef
1 can (10 oz) Enchilada sauce
3/4 cup water
1/2 cup medium thick and chunky salsa
12 (6 in) yellow or while corn soft tortillas
1/4 cup fresh cilantro
1 cup shredded Colby Jack and Monterey Jack cheese blend
sour cream

• First, brown the ground beef and add enchilada sauce, water, and salsa
• Use a pizza cutter to slice the tortillas in strips
• Use the tortilla strips to cover the bottom of your baking dish
• Pour the beef mixture over the tortillas and then cover with cheese and cilantro
• Put in microwave for 5 minutes
• Top with sour cream and serve
  

*Black Forest Trifle*

(Taken from the Delightful Desserts Cookbook)

1 pkg devil's food cake mix
2 (1.55 oz each) milk chocolate candy bars
1 can (30 oz) cherry pie filling
1 tsp almond extract
1/2 cup cranberry cherry juice (can use cranberry if you already have some)
2 cups cold milk
2 small pkgs white chocolate instant pudding mix
1 container (8 oz) Cool Whip

• Bake your cake according to directions and cool completley

*lay some parchment paper down before you pour in your cake mix for easier clean up and removal from pan

• After the cake is cool, remove and then cut into 1 inch cubes, set aside
• Chop the chocolate candy bars, set aside
• Combine cherry pie filling, almond extract, and juice, set aside
• In a separate bowl, whisk together the milk and pudding mixes until the mixture thickens. Then fold in the whipped topping.

To assemble trifle:

• Place half of the cake cubes into the bottom of your trifle bowl, make sure that it is pushed down to make more room for other layers
• Then layer half of your cherry pie filling mixture evenely over the cake cubes
• Next, sprinkle half of the chopped chocolate
• top with halfof the pudding mixture
• Repeat the layers