Real Seal Appeal Launch Party: Money For SoCal Schools

Oct
19
2011

Yes, that’s me hanging with the California “Happy Cow” on the red carpet  and it’s all for a great cause.

The California Milk Advisory Board is supporting Southern California Elementary Schools with up to $ 2 million in cash, books, and other prizes. It’s all part of the Real Seal Appeal Program.

Here is how it works:

1. Collect Real California Milk seals from the dairy products that you buy.

2. Turn the seals into the teachers.

3. The teachers will send in the seals to win.

Here’s what schools can win.

Each seal is a sweepstakes entry. The sweepstakes run from October 1, 2011 to December 31, 2011. To find out more, please visit scholastic.com/sealappeal.

Elementary schools in Imperial, Kern, Los Angeles, Orange, Riverside, San Bernardino, San Diego, San Luis Obispo, Santa Barbara and Ventura are eligible.

The California Milk Advisory Board kicked off the program with a launch party last week featuring Chef and mother of 4 Amanda DeJager.  She treated guests to some fabulous food and shared cooking tips/recipes for the family.

Here is one of her Fall creations Gingerbread Trifle.

Pumpkin Gingerbread Trifle
Yield: 25 servings (1 cup each).

2 packages (14 ½ ounces each) gingerbread cake mix

1 package (4.6 ounces) cook-and-serve vanilla pudding mix

3 cups 2% California milk

1 can (29 ounces) solid-pack pumpkin

½ cup packed brown sugar

1 pint heavy California whipping cream

½ cup granulated sugar

Prepare and bake gingerbread according to package directions, using two greased 9-inch round baking pans. Cool completely on wire racks.

Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Stir over medium heat until mixture comes to a boil. Stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar in a small bowl; stir into pudding.

Place heavy whipping cream in a large bowl and beat on high speed for about 1 minute. Add sugar, and continue beating until stiff peaks form, about 2 minutes.

In a 4-quart glass serving bowl, crumble one gingerbread cake; gently press down. In alternate layers, pour half of the pudding mixture onto the cakes, followed by half the whipped cream.  Repeat alternate layers with remaining portions of the mixtures. Cover and refrigerate overnight.

Enjoy!  What are your favorite Fall recipes?

 

 

 

 

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