Since I went to a Pampered Chef party tonight, I thought I'd post their recipes. Note: This is NOT the recipe of what was served tonight. Enjoy!


Cappuccino Mousse Trifle

Ingredients:

1	(16-oz) frozen prepared pound cake (or 2 frozen prepared pound cakes, 298 g each)
2 1/2	cups cold milk
1/3	cup instant coffee granules
2	pkgs (3.4 oz) vanilla instant pudding and pie filling

2	containers (8 oz each) frozen whipped topping, thawed, divided (6 cups)
1	square (1 oz) semi-sweet chocolate for baking
1/4	tsp ground cinnamon

Directions: 1. Cut pound cake into 1-in. cubes; set aside. Whisk together milk and instant coffee granules; let stand 5 minutes or until dissolved. Set aside 1 cup of the milk mixture. Add pudding mixes to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the whipped topping. 2. To assemble trifle, place half of the cake cubes into bottom of Trifle Bowl, pressing down gently. Pour half of the reserved milk mixture evenly over cake cubes. Top with half of the pudding mixture. Grate one-third of the chocolate over pudding mixture. Repeat layers one time. (Reserve remaining chocolate for garnish.) 3. Reserve 1 cup of the remaining whipped topping for garnish. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Pipe rosettes around edge of dessert with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon. Yield: 10 servings Nutrients per serving: Calories 440, Total Fat 20 g, Saturated Fat 15 g, Cholesterol 105 mg, Carbohydrate 57 g, Protein 5 g, Sodium 490 mg, Fiber less than 1 g ©The Pampered Chef, Ltd. 2007

Powdered Sugar Pound Cakes

Ingredients:

Ingredients:

3/4	cup butter, softened
1 1/4	cups powdered sugar
2	eggs
1/4	cup sour cream
3/4	teaspoon vanilla

1	cup all-purpose flour
1/4	teaspoon baking soda
1/8	teaspoon salt
	Glaze (optional)

Directions:
1.	Preheat oven to 350°F. Lightly spray pan with nonstick cooking spray; set aside.
2.	Combine butter and powdered sugar. Beat on high speed of electric mixer until mixture is fluffy, about 2 minutes. On medium speed, add eggs, one at a time, mixing well after each addition. Fold in sour cream and vanilla. In small bowl, combine flour, baking soda and salt. Stir flour mixture into sour cream mixture just until incorporated.
3.	Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until light golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto cooling rack; cool completely. Glaze cakes, if desired (see decorating ideas in Use and Care).
Yield: 12 cakes Nutrients per serving: Calories 210, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 2 g, Sodium 150 mg, Fiber 0 g ©The Pampered Chef, Ltd. 2007