Cherry Cheese Trifle

SERVES 12 -15 (so adjust as necessary!)
   * 1 (8 ounce) package cream cheese, softened
   * 1 (14 ounce) can sweetened condensed milk
   * 1 (12 ounce) container frozen whipped topping, thawed and divided
   * 1/2 teaspoon almond extract
   * 13 ounces angel food cake
   * 2 (21 ounce) cans cherry pie filling

Directions

  1. In a medium bowl, combine cream cheese and sweetened condensed milk.
  2. Beat with an electric mixer until smooth.
  3. Stir in 1/2 of whipped topping and almond extract; set aside.
  4. Tear angel food cake into 1 inch pieces.
  5. Place 1/3 of cake pieces in bottom of a trifle bowl.
  6. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of
pie filling.
  7. Repeat layers twice more.
  8. Spread remaining whipped topping over top of trifle, sealing to edges.
  9. Garnish with additional pie filling and sliced almonds if desired.

Balsamic Chicken and Vegetables

Ingredients

1 cup diced onions
1 cup baby carrots
4 ounces sliced baby bella mushrooms (rinsed)
1 pound boneless, skinless chicken breasts
cooking spray
1 teaspoon Montreal steak seasoning
1 1/2 tablespoons balsamic vinegar

Directions

1. Place onions, carrots, and mushrooms in microwave-safe bowl. Cover and microwave on HIGH 5 minutes or until hot. 2. Preheat large sauté pan on medium-high 2–3 minutes. Cut chicken into 1 1/2-inch-wide strips; coat with cooking spray. Add chicken to pan and sprinkle with steak seasoning. Cover and cook 2–3 minutes, turning once, or until chicken begins to brown. 3. Drain vegetables and stir into chicken. Cover and cook 5 minutes, stirring once, or until vegetables begin to brown. 4. Remove lid and cook 3 more minutes, stirring once, or until vegetables are well browned. Stir in balsamic vinegar and serve. Makes 4 servings.