Congratulations, Lisa Brock!
1 box butter cake mix
1/2 cup butter
3 large eggs
1 cup milk
2 (3.4 oz) boxes vanilla pudding
4 cups milk
16 oz container sour cream
2 (8 oz) containers whipped topping
2 lbs of fresh strawberries
Mix cake mix, butter, eggs, and 1 cup milk and bake according to package directions in 13x9 inch pan. Cool completely for at least 1 hour.
Mix pudding, 4 cups milk, sour cream, and whipped topping. Reserve 1-1/2 cups whipped topping for top of trifle.
Remove tops from strawberries and slice strawberries into thin slices.
Using 3-1/2 quart trifle bowl. Tear cake into medium pieces. Begin layering cake, strawberries, and then pudding into the trifle bowl. Continue the layers, filling the bowl. Top entire dessert with the reserved layer of whipped topping. Slice a few strawberries for garnish. Refrigerate overnight (best results) or at least 4 hours before serving.
Congratulations, Vijitha Regatti!
Spicy Garlic Barbecued Chicken
2 tbsp vegetable oil
1 cup tomato paste
6 garlic cloves – finely chopped
1 tbsp red chili powder
1 tsp freshly ground black pepper
2 tbsp soy sauce
2 tsp salt
1 cup of chopped fresh cilantro
2 finely chopped small jalapeños
3 lbs of chicken thighs – bone in
2 cups water
BBQ Sauce preparation:
Heat oil in a medium saucepan over medium heat. Add tomato paste, garlic, cilantro, chili powder, & chopped jalapeños. Cook for about 5 min and then add black peppers, soy sauce, salt, and 2 cups of water. Stir occasionally until reduced by half, 10-20 min. Marinate chicken thighs with sauce 30 min before grilling.
Chicken preparation: Prepare grill on medium heat. Season chicken with homemade barbecue sauce and grill, turning occasionally for 15-20 min. Continue grilling, turning and basting with barbecue sauce, until chicken is cooked.
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