Menu Monday: Trifle and Thanksgiving

This year we celebrated our first Thanksgiving (as married) at my brother(s)-in-law's house in the Boston area. They have an adorable little bunaglow that they just finished remodeling (well, as homeowners, do we ever "finish?"). Aaron and I have a lot to be thankful for. I, for one, can't say enough how grateful I am to be part of this family. I have an amazing career (most days), 4 healthy animals (and yes, the dogs came to Thanksgiving dinner) I'm blessed with the best people in my life- both family and friends, and we've had a big year; buying and remodeling a new home and having our dream wedding. We are very fortunate and we're very appreciative.

 

Matt is an amazing, amazing cook. He is always prepared with a knock-your-socks-off meal, dessert or drink. The menu was amazing; from the thyme stuffed turkey to the rosemary seasoned squash, fresh flax seed rolls with garlic butter to pumpkin cupcakes with cream cheese frosting. It was over-the-top.

My contribution to Thanksgiving this year was, of course, the turkey grown by my mother, my famous homemade cranberry sauce, an apple pie and new to the menu, my Kahlua Trifle, which I will share the recipe to today.

Kahlua Trifle:

1 Box Devil's Food cake (cook as instructed- using a 9X13 pan)
3 Cups Cool-whip (thawed)
2 boxes instant chocolate pudding (make as instructed on box)
1 Cup Kahlua (I used way more- LOL)
1/2 Cup Skor candies (you can get this in the chocolate chip aisle)

1. Make the cake and pudding as instructed on their respective boxes and refrigerate the pudding.
2. Allow cake to cool for about an hour then poke holes throughout the cake with a fork.
3. Pour the Kahlua over the cake and put in the fridge for several hours (I did this overnight.)
4. Cut the cake into small cubes.
5. In a trifle bowl layer cubes of cake, pudding, cool-whip. Do this three times and allow it to set in fridge for about 2 hours. 
6. Add Skor to the top before serving.

You can see my trifle among the other desserts. Isn't it gorgeous? I used my new Pampered Chef Trifle Bowl. Aaron and I took the rest home and ate it the next day, right out of the bowl.

After eating like pigs we all hung out in the living room. Each one of us took a nap at different times throughout the conversation. :)

I'm thankful:

I'm thankful for:

• My wonderful soon-to-be-husband. In my opinion, the sun rises and sets on him.
• The health and happiness of my family and friends.
• My Pepe, although his health is failing, is still one of the strongest people I know.
• My wonderful, gorgeous, precious, animals; Bing Francis, Manny Ulysses, Shredda Las Vegas and Rocko Santa Fe. I am so lucky that they belong to us and are so well behaved.
• My career.
• My freedom and the ability to live in the wonderful United States of America.
• My sister, my sister, my sister.
• My ability to access clean water, health care, practice religion, vote, and be an educated female.
• The fact that my biggest worry right now is where to put my Christmas tree.
• My friends who have become family and my family who have become friends.
• My health.
• The wonderful human being, Ashley, who lives thousands of miles away but is alive and well because, for an instant, I was completely unselfish. Her tenacity for life, her courage and her health renew my appreciation for things I never considered a luxury.

I hope you have an amazing Thanksgiving and easily remember all the things precious to you.

I'm thankful:

That for which I am thankful:

Having the chance to change the world.
A wonderful fiancee who makes my world brighter.
Persistence.
Perseverance.
YOU!!!

The animals that wake me up from a sound sleep so they can be loved.
Home.
Ability to make my own choices.
Napping.
Knowing that I am coming home to a loving family after a long day.
Seeing the world from another view.
Getting up early to watch the sun rise.
Imaginations.
Very tiny "super-Chiba's" (nick-name for our Chihuahua's.)
Interesting people to work with.
Not worrying.
Giving to those who are less fortunate.