Sandwich Ring & Strawberry Coconut Tres Leche Trifle

Last week I hosted a fun Pampered Chef party at my house. This was the first one I’ve done since I started selling it and it was SO much fun. I enjoyed it and I think the guests did, too! I made several things and thought I’d share the recipes to two of the items that were the biggest hits!

Sandwich Ring with Sweet & Sour Dressing

When we had Reed, my precious friend Amanda brought us dinner. She brought this sandwich and this amaaaaazing dressing that I had to have the recipe for! This was SO good! I decided it would be a good party food. And I was right. I made two of these and think I had approximately 15 guests and there were only 4 teeny slivers left!!!! I love it when something I make is a hit!

Ingredients:
2 cans Pillsbury crusty french loaf bread
Your preference of cheese, deli meats, veggies

Unwrap the rolls of crusty french loaf and kind of pull the ends to lengthen the loaf some. Lay each loaf down on a baking pan in a semi-circle. Fuse the ends of the bread together to form a circle. Bake according to instructions. Allow to cool.

Once cool, slowly cut the bread to make a top and bottom of the sandwich. Layer cheese, deli meats, another layer of cheese, and then veggies. I used colby-jack cheese, turkey, ham, colby-jack again, lettuce, sliced red onions, and sliced green bell peppers.

 

Sweet & Sour Dressing

Before posting this, I asked Amanda if she cared that I shared this recipe. She laughed and said no, that it was an old Paula Deen recipe. ha! With all that Ms. Dean has going on, she joked I might not want to share that. Be that as it may, whatever the lady’s got going on personally, she’s got some great recipes. Try this. You will LOVE it!

1 ½ Cups Vegetable Oil
¾ Cup Vinegar (I use apple cider vinegar)
¾ Cup Sugar
1 ½ Tsp Salt
1 ½ Tsp Dry Mustard
1 ½ Tsp Paprika

Mix it all together! It will settle so make sure to shake it well before each use.

Strawberry Coconut Tres Leche Trifle  

I’ve made this for a party before and every time it is a HUGE hit. It tastes like a yummy strawberry shortcake with pudding. And if you don’t like coconut, don’t let the name throw you off. There is NO coconut in it, just coconut milk. And it’s mixed with other flavors, so you can’t taste coconut.

Source: The Pampered Chef

1 lb (450 g) fresh strawberries, divided
3 pkg (3 oz each)  soft ladyfingers (about 24 total) (or a pan of frozen Sara Lee pound cake – this is what I use)
1 can (14 oz ) sweetened condensed milk, divided
1 can (14 oz ) unsweetened coconut milk, divided
1 container (8 oz)sour cream
1 container (12 oz/1 L) frozen whipped topping, thawed, divided
1 pkg (3.3 oz or 102 g) vanilla instant pudding and pie filling
1 tsp Cinnamon

1. Hull strawberries and slice them.

2. Cut ladyfingers or pound cake into 1-in. (2.5-cm) pieces; set aside.

3. Whisk together 1/2 cup (125 mL) of the condensed milk, 2/3 cup (150 mL) of the coconut milk and sour cream in large bowl. Add ladyfingers/pound cake and toss gently.

4. Set aside 1 cup of whipped topping for later.

5. Combine pudding mix and remaining coconut milk; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in remaining whipped topping.

6. To assemble, place half of the ladyfinger/pound cake mixture into Trifle Bowl; top with half of the strawberries. Spread half of the pudding mixture over strawberries. Repeat layers one time. Pipe whipped topping over top.

If you try any of these recipes, hope you enjoy them!!!