Berry Trifle

This is Katie's signature dessert. 

What you need:

3 cups  cold milk

1 pkg.  (6 1/2-serving size) JELL-O Vanilla Flavor Instant Pudding

1 Angel Food cake

Any in season berries, we like strawberries and blueberries

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

How to make it:

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand in refrigerator 5 min.

FOLD 1/2 tub of COOL WHIP into pudding until well blended.

ARRANGE Angel Food cake on bottom of trifle bowl; top with layers of half each of the fruit and pudding. Repeat all layers. Cover with left over whipped topping.

REFRIGERATE 3 hours. Store leftover dessert in refrigerator.

This year Katie started working at Brown's Orchard and when peaches came into season she decided to try a peach trifle...mmm...Sooo good!

Twice Baked Potatoes

What you need:

    4 large baking potatoes

    8 slices bacon

    1 cup sour cream

    1/2 cup milk

    4 tablespoons butter

    1/2 teaspoon salt

    1/2 teaspoon pepper

    1 cup shredded Cheddar cheese, divided

    8 green onions, sliced, divided

How to make them:

●     Bake or microwave potatoes until tender. 
●     Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
●     When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. 
●     To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 
●     Bake for another 15 minutes.