Dip That Fruit!

I made some fruit dip because my oldest son asked me to. He really wanted to dip his green grapes into some fruit dip. So, heck, why not!?

 
Fruit Dip

Ingredients:

1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme

Directions:

Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.

Source: Allrecipes.com, submitted by Crystal Gossett. You can find it here.

Notes: Simple and sweet...and a crowd pleaser, especially with the kids.

 

 

Brown Sugar Fruit Dip

Ingredients:

1 (8 oz) container sour cream

Brown sugar, to taste

Directions:

Stir brown sugar, to taste, into sour cream until smooth. Use as a fruit dip or serve a dollop on top of some fresh berries.

Source: I found an idea in a cookbook where strawberries were served with sour cream that had brown sugar sprinkled on top. I tried it, but I thought the sour cream was a little too tart and the brown sugar was a little too few and far between. So, I tried mixing in the brown sugar and discovered that I really liked the dip that way. 

Notes: It is great with all fruit, but particularly good with berries. This one isn't as popular with the kids. Even with the brown sugar mixed in, it is a tad too tart for little taste buds. However, I really love it and perhaps you will too.

Gooey Sugar Cookie Bars

 

Here is a dessert that will hit the spot. It is the perfect dessert if you are craving fresh strawberries.

Gooey Sugar Cookie Bars

Ingredients:

Bar:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
3 1/2 cups powdered sugar
2 eggs
1 teaspoon vanilla
1/3 cup butter, melted

Topping:

3 cups coarsely chopped strawberries (about 1 lb)
2 tablespoons powdered sugar
2 teaspoons fresh lemon juice
1 cup heavy whipping cream, whipped

Directions:

Heat oven to 350 degrees F. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, stir cookie mix and 1/2 cup softened butter until mixture forms coarse crumbs. Spread mixture evenly in pan; press lightly.

In large bowl, beat cream cheese, 3 1/2 cups powdered sugar, eggs, and vanilla with electric mixer on low sped until blended; scrape bottom and side of bowl. beat on high speed until smooth. Beat in 1/3 cup melted butter until blended. Pour over cookie mixture; spread evenly.

Bake 30 to 35 minutes or until golden brown. Cool completely, about 2 hours.

Just before serving, in medium bowl, mix strawberries, 2 tablespoons powdered sugar, and the lemon juice. Let stand 10 minutes, stirring occasionally. To serve, cut bars into 5 rows by 3 rows. Top each with strawberries and a dollop of whipped cream. Cover and refrigerate any remaining bars.

Source: Betty Crocker website. You can find it here.

Notes: This was really tasty and addicting.

Strawberry Shortcake...Cake Style

 

My mom made this cake to celebrate my sister's birthday. It was beautiful, delicious, and it got gobbled up quickly by everyone (even the kids!).

 

Strawberry Shortcake Poke Bundt Cake

Ingredients:

Cake:

1 box Betty Crocker SuperMoist yellow cake mix
1 cup milk
4 oz. cream cheese, softened
3 eggs

Strawberry Poke Mixture:

1 1/2 cups sliced fresh strawberries
1/4 cup granulated sugar
2 teaspoons lemon juice

Cream Cheese Glaze:

3/4 cups powdered sugar
2 tablespoons butter, softened
1 oz. cream cheese, softened
1 to 2 tablespoons milk
1/4 teaspoon vanilla

Garnish:

1 cup sliced fresh strawberries

Directions:

Heat oven to 325 degrees F. Generously spray 10- or 12- cup bundt cake pan with cooking spray with flour.

In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium, beat 2 minutes, and pour batter into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to a 4-cup glass measuring cup, and set aside. while still in pan, poke holes in cake with end of wooden spoon at 1/2-inch intervals going almost to bottom. Use wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to makes room for more mixture.

Cool 40 minutes, refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.

In medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.

Source: Betty Crocker website. You can find it here.

Notes: As I said above, this was delicious and everyone loved it!

Another Delicious Dessert!

 

Lemon-Raspberry Cheesecake Slab Pie

Ingredients:

1 box Pillsbury refrigerated pie crust s

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

1 1/2 cups sour cream (not reduced-fat or fat-free)

1 tablespoon grated lemon peel (2 large lemons)

1/2 cup fresh lemon juice (2 large lemons)

1/2 cup raspberry jam or preserves

Directions:

Let box of refrigerated pie crusts stand at room temperature 15 minutes. Place oven rack in lower one-third of oven; heat oven to 350 degrees F.

Place 1 pie crust on top of second pie crust. With rolling pin, roll out pie crusts into rectangle a little larger than pan; tuck pastry in bottom and up sides of pan.

In bowl of stand mixer with paddle attachment or with hand mixer, beat 2 packages (8 oz each) cream cheese, softened, and 1/2 cup sugar on medium-high speed 5 minutes or until light and fluffy. Add 1 1/2 cups sour cream, 1 tablespoon grated lemon peel, and 1/2 cup fresh lemon juice; beat on low speed about 1 minute or until combined. Pour batter over crust in pan; spread evenly with spatula.

Place 1/2 cup raspberry jam or preserves in small resealable food-storage plastic bag; cut off very small bottom corner of bag. Starting at one long side of pan, squeeze bag to make 7 crosswise rows of jam. Starting at one short side of pan, pull butter knife lengthwise about 10 times through all crosswise rows of jam.

Bake on lower oven rack 35 to 40 minutes or until center of filling is set. Remove from oven to cooking rack; cool 10 minutes. Refrigerate at least 30 minutes before cutting and serving.

Source: Pillsbury website. You can find it here.

Notes: This is really easy and very tasty and satisfying.

Oktoberfest Find

 

For Oktoberfest this year, we just made some tried and true favorites that we have already previously posted on our blog. You can find some of our favorite Oktoberfest recipes here, here, and here. However, we did make this fantastic new discovery. My mom was reticent to make it because she worried that a lot of us wouldn't eat it because some people in our family aren't huge fans of cherries. Oh, I'm so glad she did make this though. It is fantastic!

 

German Black Forest Cake

Ingredients:

Cake:

1 cup whole milk
3 large eggs
1/2 cup canola oil
3 teaspoons vanilla extract
2 cups, plus 2 tablespoons all-purpose flour
2 cups sugar
3/4 cup baking cocoa
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt

Filling:

2 cans (14 1/2 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
3 tablespoons cherry brandy or 2 teaspoons vanilla extract

Whipped Cream:

3 cups heavy whipping cream
1/3 cup confectioners' sugar

Directions:

Preheat oven to 350 degrees F. Line bottoms of two greased 9-in. round baking pans; grease paper.

In a large bowl, beat milk, eggs, oil, and vanilla until well-blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture.

Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch, and reserved juice; add cherries cook and stir over low heat 10-12 minutes, or until thickened and bubbly. Remove from heat; stir in brandy or vanilla. Cool completely.

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.

Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1 1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until servings.

Yield: 12 servings.

Nutrition information: 1 slice: 659 calories, 34 g fat, 136 mg cholesterol, 329 mg sodium, 84 mg carbohydrate, 7g protein.

Source: Taste of Home, submitted by Stephanie Travis of Fallon, Nevada. You can find it here.

Notes: This is fantastic and completely worth using your calories on! Don't be tempted to substitute cherry pie filling for this recipe. The pitted tart cherries add so much to this cake.

Simple Fruit Salad

 

This is a very simple fruit salad that will brighten up any meal for your family this summer.

 

Blackberry-Cantaloupe Salad

Ingredients:

2 cups blackberries
1/2 cantaloupe, cut into 1-inch pieces
1 tablespoon sugar
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated lime zest plus 1 tablespoon juice
2 tablespoons thinly sliced fresh mint leaves

Directions:

In a large bowl, combine all ingredients except mint. Cover and let stand 30 minutes (or refrigerate up to 2 days). Stir in mint just before serving.

Source: Martha Stewart. You can find it here.

Notes: This is just a simple, delicious, refreshing summer fruit salad.

 

Fruit with a Twist

 

This was wonderful. It tasted completely different from what you were expecting (but then again, maybe I didn't know what to expect), but it was so good.

Plum-Fennel Salad with Honey-Ginger Dressing

Ingredients:

1/4 cup fresh orange juice
1 tablespoon white wine vinegar
2 1/2 teaspoons honey

1 1/2 teaspoons finely grated peeled ginger, divided
Pinch of kosher salt
3 large red plums, cut into thin wedges
1/2 small fennel bulb, thinly sliced
Olive oil, toasted sesame seeds, and fennel fronds (for serving)

Directions:

Whisk orange juice, vinegar, honey, 1 tsp. ginger, and salt in a medium bowl. Add plums and fennel to dressing; toss to coat.

Cover and chill 30 minutes to allow fennel to soften and flavors to meld.

Toss remaining 1/2 tsp. ginger into fruit salad. Serve drizzled with oil and topped with sesame seeds and fennel fronds.

Recipe notes: Slightly underripe plums? Add a touch more honey.

Source: Bon Appetit. You can find it here.

Notes: Again, this was really great. The different flavors together worked surprisingly well.

Another Fantastic Summer Salad

 

I like my salads with a lot of stuff in them. Fruits, veggies, nuts, cheese, you name it. This is one of those great salads.

Strawberry, Kiwi, and Spinach Salad

Ingredients:

2 tablespoons raspberry vinegar
2 1/2 tablespoons raspberry jam
1/3 cup vegetable oil
8 cups spinach, rinsed and torn into bite-size pieces
1/2 cup chopped walnuts (we used sliced almonds)
8 strawberries, quartered
2 kiwis, peeled and sliced
(crumbled blue cheese or gorgonzola, if desired)

Directions:

Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.

Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.

Source: Allrecipes.com, submitted by Amy F. You can find it here.

Notes: Many reviewers on Allrecipes.com suggested adding blue cheese or gorgonzola crumbles to the salad to cut down on the sweetness. I think this would be a fantastic touch. You could also add salt and pepper, to taste, to the dressing. I would suggest starting with a little dressing and tossing the salad and continuing until the salad is dressed to your liking. I felt like there was a little more dressing than the salad needed. Even so, this was a really tasty salad.

Variations on a Strawberry Shortcake Theme

Summer is the perfect time for fruit desserts...and what fruit dessert says summer more than strawberry shortcake?

 

Strawberry Shortcake Rice Krispie Treats

Ingredients:

2 1/2 cups Rice Krispie Cereal
1 heaping cup angel food cake squares
2 1/4 cup marshmallows
1 1/2 tbsp. butter
1 cup whipping cream
2-3 tbsp. sugar (depending on how sweet you like it)
1 tsp vanilla
2 cups diced strawberries

Directions:

In a large microwave safe bowl, melt marshmallows and butter together. Stir in Rice Krispie Cereal and angel food cake squares. It is helpful to spray your spatula or spoon with cooking spray before mixing.

Press into a lightly greased 8x8-inch square pan.

In a stand mix, beat whipping cream, sugar, and vanilla just until stiff peaks form.

You can either spread the whipping cream over the Rice Krispies and top with diced strawberries (store in the fridge), or you can top individual Rice Krispie squares with a heaping spoonful of whipped cream and top it with fresh strawberries.

Source: Boys Ahoy. You can find it here.

Notes: Adding the whipped cream beforehand changes the texture of the rice crispies (it softens them considerably and if you refrigerate for too long, they will become soggy). If the pan of rice crispies will be eaten right away, I would suggest spreading whipped cream over the whole pan and topping with strawberries. This method would also work best for a pot luck where people will be serving themselves. If this dessert will be eaten little by little, I suggest topping each square with a dollop of whipped cream and strawberries.

 

Strawberry Shortcake No Bake Treat Bars

Ingredients:

4 tablespoons butter
1 (10 oz) bag mini marshmallows
1 (13.5 oz) box Vanilla Chex
1 (1.2 oz) bag freeze-dried strawberries (anywhere from 1 to 1.5 ounces is good if you can't find this particular size from Trader Joe's)

Directions:

Spray a 9x13-inch baking dish with nonstick spray; set aside.

Add butter to a very large microwave-safe bowl then microwave for 30 seconds or until melted. Add marshmallows, then stir to coat and microwave for 1 to 1 1/2 minutes. Stir until marshmallows are smooth. Immediately add Chex and freeze-dried strawberries. mix until evenly coated. Pour into prepared baking dish, spray cooking spray on your hands, and press into an even layer with your hands. Cool completely before cutting into bars.

Recipe notes: Freeze-dried strawberries are not the same as dried strawberries.

Source: Iowa Girl Eats. You can find it here.

Notes: These were addicting. I loved the freeze-dried strawberries in these.

Strawberry Shortcake Muddy Buddies

Ingredients:

6 cups Chex cereal
1 1/2 cups white chocolate chips
1/4 cup strawberry preserves
2 tbsp. butter
2 cups powdered sugar
Dried strawberries, optional (homemade or store bought)

Directions:

Combine 1 cup white chocolate chips, strawberry preserves, and butter in a microwave-safe bowl. microwave in 30 second increments, stopping to stir, until completely melted and smooth.

Pour melted chocolate over cereal and stir to coat.

Add powdered sugar and shake to coat.

Sprinkle with additional white chocolate chips and dried strawberries, if desired.

Dried Strawberries

Ingredients:

Sliced strawberries

Directions:

Preheat oven to 250 degrees.

Slice strawberries thinly and place on a parchment-lined baking sheet.

Bake in 30 minute increments, rotating pan every 30 minutes, for 2 or more hours. Flip strawberries after 1 hour.

Strawberries should be dry, no longer moist, when done.

Source: Lemon Tree Dwelling. You can find it here.

Notes: These were very tasty. They were a lovely Muddy Buddies variation.

Don't Trifle With Me

 

Oh, I love a good trifle. Soft, creamy, rich, and yet refreshing. It really is the perfect dessert.

Blueberry Lemon Trifle

Ingredients:

3 cups fresh blueberries, divided
2 cans (15 3/4 ounces each) lemon pie filling
2 cups (8 ounces) lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Lemon slices and fresh mint, optional

Directions:

Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.

In a 3 1/2 qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture, and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint, if desired.

Yield: 12-14 servings.

Source: Taste of Home. You can find it here.

Notes: Summery and delicious. Besides, I love lemon pie filling. It is one of the best things ever!

Lemon Berrymisu

Ingredients:

1 cup whipping cream
1/2 cup powdered sugar
8 ounces mascarpone cheese
1 tablespoon lemon zest
1 pkg. (8 oz) soft ladyfingers
6 tablespoons thawed frozen lemonade concentrate
6 ounces blackberries
6 ounces raspberries
6 ounces blueberries

Directions:

Whip cream, sugar, mascarpone, and lemon zest with a mixer until soft peaks barely form.

Lay half of the ladyfingers in a 2-qt. glass serving dish or an 8-in. square pan, separating them a bit if needed for fit. Brush ladyfingers with half of lemonade concentrate. Dollop and spread with half of cream mixture, then sprinkle with half of mixed berries. Repeat layers.

Source: Sunset, found on MyRecipes.com. You can find it here.

Notes: Yummy stuff! You can't go wrong with mixed berries, whipped cream, and mascarpone! Somehow, I don't have a picture for this one!

Strawberry Shortcake Trifle

Ingredients:

For the Strawberry Compote:

3/4 pound (about 3 cups) strawberries, hulled and coarsely chopped
1 1/2 tbsp. granulated sugar
1/2 teaspoon vanilla extract

For the Lemon-Buttermilk Biscuits:

1 1/2 tbsp. granulated sugar
Freshly grated zest of 1 lemon
2 cups all-purpose flour (plus more for dusting)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk

For the Whipped Cream:

2 cups very cold heavy cream
1/4 cup confectioners' sugar, sifted
2 teaspoons pure vanilla extract

For assembling the Trifle:

1 lb (about 4 cups) strawberries, hulled and sliced, reserving one or two whole strawberries for decorating the top, if desired

Directions:

For the Strawberry Compote:

Combine the coarsely chopped strawberries and sugar in a small saucepan over medium heat.

Bring to a simmer and cook, stirring occasionally, for 5-8 minutes, or until slightly thickened and syrupy.

Remove from the heat, transfer to a bowl, and stir in the vanilla extract.

Cool to room temperature. You can make the compote up to 3 days ahead and keep it covered in the refrigerator.

For the Lemon-Buttermilk Biscuits:

Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Combine the sugar and lemon zest in a large bowl and use your fingertips to rub the sugar and zest together until it is moist and fragrant.

Add the flour, baking powder, salt, and baking soda, and whisk together.

Add in the cubes of butter and, using your fingertips, rub and blend in the butter until you have various sizes, from small flakes to pea-sized.

Pour the cold buttermilk over the mixture, and use a fork to quickly and gently toss the ingredients together until just moistened. It may look slightly curdled.

Knead the dough gently, folding it over on itself about six to ten times.

Lightly dust your work surface with flour, turn out the dough and pat it to about 1/2-inch thick.

Using a high-sided 1-inch diameter cutter, cut out biscuits and place them on the baking sheet.

Repeat one more time, patting the scraps together to 1/2-inch thick and cutting out more biscuits.

Bake for 9 to 11 minutes, or until the biscuits have risen and tops and bottoms are golden brown.

Transfer the baking sheet to a cooling rack and cool the biscuits to room temperature.

For the Whipped Cream:

Combine the ingredients in a chilled bowl and whip with a hand mixer or whisk attachment on a hand or stand mixer until soft peaks are formed.

For assembling the Trifle:

Gently cut each of the biscuits in half. Line the bottom of a trifle bowl with about half of the biscuits, decoratively placing the golden brown tops facing out, if desired.

Top with about half of the compote and half of the fresh sliced berries.

Spread about half of the whipped cream evenly over the berries.

Repeat the layers; start with the biscuits, and top with the compote and fresh berries, finishing with the remainder of the whipped cream.

If desired, garnish with a few whole berries and/or a few biscuits.

Source: Cupcakes and Kale Chips. You can find it here.

Notes: I don't have a picture of this one either! Sorry!

 

Brownie Trifle

Ingredients:

1 (9x13-inch) pan of your favorite brownies, crumbled or cut into small squares
1 (16 oz) container of whipped topping
1 box (4 serving size) chocolate pudding (or 2 boxes if you want extra chocolate!)
Chocolate bar (such as Hershey's), shaved, for garnish, if desired

Directions:

Layer half of the brownies on the bottom of your serving bowl or trifle bowl. Layer half of your pudding on top of the brownies. Carefully layer (to prevent smearing) half of your whipped topping on top of the chocolate pudding.

Repeat layers. Top with chocolate shavings for garnish, if desired.

Source: I came up with this myself, but it is very similar to this Betty Crocker recipe.

Notes: I made this simply because I had some ugly brownies that didn't cut very nicely, but I didn't want to just throw them out. So, I froze them until I could think of a use for them (they were ugly, but they were still delicious! I couldn't bear to throw them out and I didn't want to eat them all by myself). As mentioned in the Betty Crocker recipe, you could add in toffee bits between the layers. Or you could add any favorite chopped chocolate candy (Kit-Kats, Snickers, Reese's Peanut Butter Cups, etc.).

I doubled this and made two of them. I was asked to bring some brownies to a baby shower and I followed a tried and true recipe...except that I asked my husband to buy some unsweetened baking chocolate and he brought home semi-sweet baking chocolate instead. I thought, "Well, it can't make that much of a difference...," but it totally did, and while the brownies were chewy, gooey, and delicious, they stuck to the knife when I was cutting them and made an ugly mess instead of uniform, beautiful brownies. I couldn't take the brownies to the baby shower because I was too embarrassed (so I made another tried and true brownie recipe that called for cocoa powder). However, as I mentioned, these brownies were still delicious, so I came up with this use for them.

 

 

Above: Here's what the brownies look like when you don't screw them up and turn them into ugly brownies. :)

Baker's One Bowl Brownies

Ingredients:

1 pkg. (4 oz) Baker's Unsweetened Chocolate

3/4 cup (1 1/2 sticks) butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

Directions:

Heat oven to 350 degrees F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.

Microwave chocolate and butter in large microwaveable bowl on high 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour. Mix well. Pour into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

Recipe notes: Cake-Like Brownies: Prepare as directed, stirring in 1/2 cup milk, along with the eggs and vanilla, and increasing the flour to 1 1/2 cups.

Source: This recipe is on the box for Baker's Unsweetened Baking Chocolate Bar. It is a Kraft recipe. You can find it here.

Notes: The original recipe calls for 1 cup of pecans as well, but I always omit the nuts because of my son's tree nut allergy.

These brownies would be fantastic in this trifle recipe if you follow this recipe exactly...or they are also fantastic in this recipe if you screw up the recipe and use semi-sweet baking chocolate instead of unsweetened and bake a batch of "ugly brownies" that are only good for one thing: crumbling up to put into this trifle. Ha ha!

 

Dessert Lasagna

 

I like re-imagining recipes. Why not re-imagine lasagna into a dessert? It's been done before and it will be done again. Here is one dessert lasagna that we happily discovered.

Strawberry Cheesecake Lasagna

Ingredients:

2 (8 oz) cubes cream cheese, softened
3/4 cup sugar
1/2 teaspoon almond extract
1 (16 oz) tub whipped topping
14 graham crackers
2 (10 oz) jars Cascadian Farm strawberry jam
2 cups frozen sliced strawberries
2 cups fresh (or thawed) sliced strawberries
Non-stick coconut oil spray

Directions:

In a stand mixer fitted with whisk attachment, cream together cream cheese and sugar. Slowly add the amaretto and whipped topping, beating until well combined. Set aside.

Spray the bottom of 9x13-inch baking dish with non-stick spray, line with 7 graham crackers. Spread half of the cream cheese mixture on top of the graham crackers.

In a large bowl, microwave one jar of jam until warm, then stir in half of the strawberries. Spread this mixture on top of the cream cheese layer. Top with a second layer of graham crackers and cream cheese. Cover and refrigerate overnight.

Just before serving, microwave second bottle of jam until warm and stir in fresh or thawed strawberries. Allow to cool until no longer warm to the touch, then spread across the top of the cake. Slice and serve.

Source: This is a General Mills recipe that we found on Tablespoon.com. You can find it here.

Notes: This was very yummy. You can't go wrong with cream cheese and strawberries.

Another Version

 

One thing you may have learned about us is that one version is never enough. We don't just have one brownie recipe on this blog...we have at least 10. So, it's no surprise that although we have this lovely version of lemon bars already on our blog, we are now posting this one as well.

Creamy Lemon Squares

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

Directions:

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

Make crust: using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Source: Martha Stewart. You can find it here.

Notes: Don't sprinkle these with powdered sugar until just before serving. If you try to do it too long beforehand, the powdered sugar will be absorbed by the lemon bars. These have kind of a custard texture to them. There's a bit of a key lime pie feel to this dessert. They are really good, but they are not your classic lemon bar.

It's Getting Thick Real Quick

 

Above: Look at how thick that is! This smoothie really holds up under pressure.

So, my husband LOVES The Fast and the Furious...me...not so much. However, "It's getting thick real quick" is a quote from one of the many Fast and Furious movies that we like to quote a lot. Here's a thick smoothie that will keep you full for breakfast.

 

Above: This is a great on-the-go breakfast. 

Strawberry-Orange Smoothie

Ingredients:

2 cups orange juice
1 pkg. (16 oz) frozen whole strawberries
1 pkg. (3.4 oz) Jell-O Vanilla Flavor Instant Pudding

Directions:

Blend ingredients in blender until smooth.

Serve immediately.

Recipe variations:

Strawberry-Orange Sherbet: Prepare as directed; freeze until firm. Scoop into dessert dishes to serve.

Creamy: For a creamier smoothie, substitute milk for the orange juice. (I tried this, and personally, it wasn't my favorite combination. Without the orange juice, the pudding has a different aftertaste in the smoothie)

Not as thick: If you don't like things so thick, change it from a three ingredient recipe to a two ingredient recipe and omit the pudding. Frozen strawberries simply mixed with some orange juice makes for a super tasty breakfast too!

Source: Kraft. You can find it here.

Notes: The pudding really thickened this smoothie up nicely. In fact, it thickened it to the point of being spoon worthy. I would suggest adding additional orange juice in order to be able to drink it through a straw! I loved the flavor of the strawberries and orange juice together. I also loved simply blending strawberries and orange juice. I haven't tried the sherbet variation yet, but it would be delicious!

 

Above: Two ingredient smoothie version. Honestly, this was my favorite. Omit the pudding and just blend frozen strawberries and orange juice together. 

2015 Pie Sunday! Part 3

These pies were some great fruit pies that we enjoyed this past summer. I think you will enjoy them too!

 

Creamy Lime Pie with Fresh Berries

Ingredients:

1 3/4 cups finely crushed gingersnap cookies (about 30 cookies)
1/4 cup sugar
2 tablespoons all-purpose flour
1/3 cup butter, melted

Filling:

1 package (8 ounces) cream cheese, softened
4 teaspoons grated lime peel
2 tablespoons lime juice
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup coarsely chopped fresh cilantro

Topping:

2 cups fresh strawberries, sliced
2 cups fresh blueberries
2 tablespoons apricot preserves

Directions:

Preheat oven to 375 degrees F. In a small bowl, mix crushed cookies, sugar, and flour; stir in butter. Press onto bottom and up sides of a greased 9-inch pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack.

In a small bowl, beat cream cheese, lime peel, and lime juice until blended. Beat in confectioners' sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, at least 4 hours or until filling is firm.

Just before serving, arrange berries over pie. In microwave, warm preserves just until melted. Brush over berries.

Yield: 8 servings.

Nutrition information: 1 piece equals 441 calories, 21 g fat, 51 mg cholesterol, 370 mg sodium, 61 g carbohydrate, 3 g fiber, 5 g protein.

Source: Taste of Home, submitted by Anneliese Barz. You can find it here.

Notes: I did a double take when I saw cilantro in the recipe. At that point, we just knew we had to try it. It was fantastic. So, so good.

We used a store bought graham cracker crust, and it was great, but I would totally make the gingersnap cookie crust next time. Or you could do a homemade graham cracker crust.

Raspberry Sour Cream Pie

Ingredients:

2 (9-inch) unbaked pie crusts
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
1/3 cup all-purpose flour
3 cups raspberries
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped walnuts, optional
1/4 cup butter, chilled

Directions:

Preheat oven to 400 degrees F.

In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour, and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.

Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set. While pies bakes, make the topping: In a medium bowl, mix together brown sugar, flour, and nuts, if using. Cut in butter until crumbly. Set aside.

Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Source: Allrecipes, submitted by Cathy M. You can find it here.

Notes: This was really good. We didn't use walnuts because of my son's tree nut allergy, but he isn't allergic to almonds or macadamia nuts and either nut would be great here. I honestly can't remember which nut we substituted since it was awhile back, but I think we used macadamia nuts.

 

 

Strawberry Lemonade Freezer Pie

Ingredients:

1 store bought graham cracker crust

1 tub low fat Cool Whip

1 (12 ounce) can lemonade concentrate

1 can low fat sweetened condensed milk

2 cups strawberries (frozen or fresh), chopped

1/4 cup sugar

20 drops yellow food coloring (optional)

Lemons and Strawberries for garnish, if desired

Directions:

In a food processor, combine strawberries and sugar and pulse until well combined. Set aside.

Mix together Cool Whip, lemonade concentrate, and sweetened condensed milk. Mix until smooth and creamy.

Pour lemonade mixture into pie crust.

Pour strawberry mixture over lemonade mixture and swirl into the top using a knife. You might not need to use all of the strawberry mixture. Be careful not to overfill your crust.

Freeze for approximately 8 hours or overnight, until well frozen.

Slice and serve.

Source: The Cookie Rookie. You can find it here. 

Notes: This was nice and refreshing. It's a nice pie to keep in your freezer to have on hand if you take dinner to someone last minute.

 

Citrus Sour Cream Pie

Ingredients:

2/3 cup sugar

3 tablespoons cornstartch

2 egg yolks, beaten

3/4 cup orange juice

2/3 cup 2% milk

2 tablespoons lemon juice

1 cup sour cream

1 graham cracker crust (9-inches)

Topping:

1 cup heavy whipping cream

2 tablespoons confectioners' sugar

1/4 teaspoon vanilla extract

Grated orange peel

Optional fruit toppings: mandarin oranges, sliced fresh strawberries, and sliced kiwifruit

Directions:

In a large microwave-safe bowl, combine sugar and cornstarch. In a small bowl, combine the egg yolks, orange juice, milk, and lemon juice; stir into sugar mixture until smooth.

Microwave on high for 5-7 minutes or just until mixture reaches 160 degrees, stirring every minute. Cool to room temperature; press plastic wrap onto surface of custard. Refrigerate until chilled.

Fold in sour cream; pour filling into crust. Cover and chill for at least 4 hours or overnight.

Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie. Sprinkle with orange peel; top with fruit, if desired.

Yield: 8 servings.

Nutrition information: 1 piece (calculated without fruit toppings) equals 386 calories, 23 g fat, 113 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.

Source: Taste of Home. You can find it here.

Notes: We were drawn to and intrigued by this recipe because it was made using a microwave. This was absolutely delicious. Be sure to use a thermometer to make sure it reaches 160 degrees. Ours didn't set up quite as much as the picture of the one on Taste of Home. However, I think it just needed to cook a little longer. If your mixture isn't thickening, you can always try increasing the cornstarch as well. This was so yummy though. A definite winner.

We didn't top ours with fruit (just for the sake of convenience since we had a whole lot of pies to prepare), but I think it would be a nice touch for the future (aesthetically and taste-wise).

Ice Cream Night 2015!

 

Well, we try to have one night a year where we have homemade ice cream for dessert. Of course, we always make too much and end up serving it at multiple dinners throughout the summer...so, I guess we have multiple ice cream nights...but only one night where we debut our ice cream...

At any rate, enjoy these ice cream recipes!

 

Mint Chocolate Chip Ice Cream

Ingredients:

3 cups granulated sugar
1 tablespoon lemon juice
1/4 teaspoon coarse kosher salt
7 cups heavy whipping cream
2 cups whole milk
1/2 teaspoon vanilla extract
1 1/2 teaspoons peppermint extract, or to taste
3 cups miniature semi-sweet chocolate chips
Green food coloring, optional

Directions:

In a large bowl or pitcher, mix together the sugar, lemon juice, salt, heavy whipping cream, milk, vanilla extract, mint extract, chocolate chips, and food coloring.

Pour the mixture into the ice cream maker's canister and place the canister into the ice cream machine.

Surround the canister with ice and ice cream rock salt in a layered fashion. A couple inches of ice followed by 1/2 cup of ice cream rock salt, followed by more ice and more salt until the canister is covered.

Churn the ice cream for 40 minutes, or until the ice cream is firm.

Remove the canister and scrape any remaining ice or salt off with a rubber spatula.

Transfer ice cream to a freezer safe container and allow to ripen in the freezer until set.

Source: I got this off of the back of my box of Morton Ice Cream Salt. It doesn't appear to be online anymore though. Or, at least I couldn't find it.

Notes: This was really good, but I changed a few things (and I would change some other things next time I made this). This needs way more than 1 1/2 teaspoons of peppermint extract. I would suggest starting with 2 teaspoons and then tasting and adjusting according to your own tastes. I lost track, but I may have used a tablespoon or more (and it was still subtle, not overpowering). Just taste as you go, and stop when it is just right for you. The original recipe suggested using 4 drops of green food coloring. I put in way more than that, and you can barely tell from these pictures. I should have put even more in.

I also thought there were too many chocolate chips for my tastes. I would have started with 1 cup of chocolate chips and perhaps added another 1/2 cup...or perhaps I would have just stopped at 1 cup.

 

Apricot Ice Cream

Ingredients:

One recipe Easy Vanilla Ice Cream (reduce sugar in recipe to 1 cup)
2 cups homemade apricot freezer jam (see notes)

Directions:

Prepare Easy Vanilla Ice Cream, but reduce sugar to only 1 cup. Pour into ice cream canister. Stir in apricot freezer jam.

Freeze according to ice cream maker instructions.

Source: A combination of a recipe from my ice cream manual (recipe below) and the fact that I screwed up on my jam and the sugar didn't dissolve, so my jam was grainy and I didn't want to just throw it out, and then it occurred to me that it would probably work fantastically in ice cream.

Notes: This was really good. It was sweet, creamy, and rich...everything a good homemade ice cream should be.

You could use store bought apricot jam, or you could use 2 cups (or more) of chopped fresh apricots instead of using apricot freezer jam.

Easy Vanilla Ice Cream

Ingredients:

6 cups cream
4 1/2 cups half and half
2 1/4 cups sugar
1 1/2 tablespoons vanilla

Directions:

Combine all ingredients in ice cream canister. Do not fill the canister more than 2/3 full, as the mixture will expand during freezing.

Stir well until sugar has dissolved.

Freeze 40 minutes or until ice cream is firm.

Pour ice cream into freezer safe container and allow to ripen in freezer until set.

Source: My Nostalgia Electrics 4-quart ice cream maker manual, model number ICMW400. You can download the manual here, but I can't find a link for the recipe online.

Notes: This is such a good and basic ice cream recipe. I use it as the base of many ice cream creations. You can basically mix anything into this and create another recipe. Crushed Oreos? Voila! Cookies and Cream ice cream! Crushed or chopped fruit like strawberries, raspberries, blackberries, blueberries, etc.? Delicious! 

Sure Jell Apricot Freezer Jam

Ingredients:

1 3/4 lbs. apricots (2 1/2 cups, finely chopped)
2 tbsp. fresh lemon juice
5 1/2 cups sugar
1 box (1.75 oz) Sure Jell pectin
3/4 cup water

Directions:

Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers.

Finely chop the apricots. Measure exact amount of apricots and lemon juice and put in a large bowl.

Measure exact amount of sugar in a separate bowl.

Stir sugar into prepared fruit. Mix well, let stand 10 minutes; stir occasionally.

In a small saucepan, stir 1 box pectin and 3/4 cup water until well-mixed (though pectin may start out lumpy). Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes (a few sugar crystals may remain).

Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover.

Let stand at room temperature 2 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

Source: I got this from a box of Sure Jell pectin. I can't seem to find the exact same recipe online, though you can find similar ones here. Sure Jell is a Kraft brand.

Notes: I slightly changed the wording of this recipe to help you avoid the reason that my jam had grainy sugar. In the original recipe, it says, "Stir 1 box pectin and 3/4 cup water...in small saucepan." I was making this while distracted by kids and I saw, "Stir 1 box pectin and 3/4 cup water..." and I automatically poured it into my fruit/sugar mixture...despite the fact that I have made freezer jam a countless number of times, I still seem to screw up on this particular step here and there and end up messing up a batch of jam. So, be sure to dissolve the pectin in the water before adding it to the fruit/sugar mixture! Even so, this really is the best recipe for freezer jam!

 

Berry Sorbet

Ingredients:

2 (12-oz) bags of frozen mixed berries
1 cup apple juice
1 cup water
2 cups granulated sugar
1/3 cup fresh lemon juice
4 cups cranberry and raspberry juice mixture

Directions:

Finely puree the berries in a blender with apple juice and water.

Strain mixture into a large saucepan to remove seeds. Discard seeds.

Add sugar to the seedless berry mixture, bring to a boil for 3-4 minutes. Stir in remaining juices.

Pour into a large glass bowl and refrigerate for 2-4 hours.

Pour mixture into the canister of a 4-quart ice cream maker and freeze according to ice cream maker's instructions.

Do not fill the canister more than 2/3 full, as the mixture will expand during freezing.

Source: My Nostalgia Electrics 4-quart ice cream maker manual, model number ICMW400. You can download the manual here, but I can't find a link for the recipe online.

Notes: This was a fan favorite. Refreshing and so delicious. Oh, and I know it isn't ice cream, it's sorbet. :)

 

 

Marshmallow Kit Kat Ice Cream

Ingredients:

2 cups heavy whipping cream

1 can sweetened condensed milk (1 oz)

2 cups chopped Kit Kat candy bars

1/2 cup marshmallow ice cream topping

Directions:

In a mixing bowl, beat the whipping cream until stiff peaks form. Stir the chopped Kit Kats into the condensed milk and then fold the whipped cream in.

Swirl the marshmallow topping gently into the mixture. Do not stir it all the way in. Spoon into a freezer safe container and freeze until solid, or overnight.

Source: Inside Bru Crew Life. You can find it here. 

Notes: This was sweet and rich, but oh so good. I loved it.

Easy Cookies 'n' Cream Ice Cream

Ingredients:

2 cups heavy cream

1 cup whole milk

2/3 cup sugar

1 teaspoon vanilla extract

20 chocolate sandwich cookies

Directions:

Combine cream, milk, sugar, and vanilla in a saucepan and heat until the sugar is completely dissolved. 

Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.

Place the chocolate sandwich cookies into a gallon size plastic bag. Using a rolling pin or a rubber mallet, break up the cookies, being sure to leave some large pieces. Store the cookies in the freezer.

Freeze in an ice cream maker according to the manufacturer's instructions. When the ice cream is nearly finished freezing, pour the frozen cookie pieces into the machine, and allow to mix thoroughly. (You will still have to stir it up a bit after the machine is done.)

Store in an air tight container and freeze for an additional 2 hours.

Source: Real Simple. You can find it here. 

Notes: This was a crowd favorite. The kids especially loved it. I somehow missed getting a picture of this one though!

 

Strawberry-Basil Ice Cream

Ingredients:

1 (14-oz) can sweetened condensed milk

1 (5-oz) can evaporated milk

1 1/2 cups whole milk

2 tablespoons sugar

1/8 teaspoon table salt

1 (16-oz) container fresh strawberries, coarsely chopped

2 tablespoons chopped fresh basil

2 tablespoons fresh lemon juice

Directions:

Whisk together first 6 ingredients; cover and chill 2 hours.

Meanwhile, pulse strawberries, basil, and lemon juice in a food processor 5 or 6 times, or until finely chopped. Stir strawberry mixture into chilled milk mixture.

Pour mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions (instructions and times will vary).

Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours, or until firm.

Source: Southern Living on MyRecipes.com. You can find it here.

Notes: Some people weren't fans of having basil in their ice cream. I, however, loved it. I thought this was great.

 

Nectarine Rose Gelato

Ingredients:

3 soft-ripe yellow nectarines (1 1/2 lbs. total) pitted and sliced

2/3 cup sugar, divided

1 1/2 tablespoons cornstarch

1 cup whole milk

1/2 cup buttermilk

3/4 cup heavy whipping cream

Small pinch kosher salt

1 1/2 tablespoons honey

1 teaspoon rose water

Directions:

Coarsely mash nectarines with 1/3 cup sugar in a medium saucepan using a potato masher. Let stand until very juicy, at least 15 minutes.

Meanwhile, whisk together remaining 1/3 cup sugar and the cornstarch in another medium saucepan. Add whole milk, buttermilk, cream, salt, and honey; whisk until blended. Bring to a boil over medium heat, stirring often, then reduce heat and simmer 2 minutes, continuing to stir. Set pan in a bowl of ice water and stir often until cool. Chill until needed.

Bring nectarines to simmering over medium heat, stirring often, and cook until fruit is almost jammy in consistency, 10 to 15 minutes. Remove from heat and stir in rose water. Set pan in a bowl of ice water and stir often until cold.

Stir cream mixture into fruit mixture. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze until firm enough to scoop, at least 2 1/2 hours.

Recipe notes: You can make the milk base up to 2 days ahead. Keep chilled until ready to use.

Source: Sunset recipe found on MyRecipes. You can find it here.

Notes: A little rose water goes a long way, but feel free to use additional rose water, to your taste, if you want a little more rose flavoring. Just be careful to only add a little at a time because rose water is potent stuff.

I really liked this. It is a little more exotic, so it wasn't a crowd pleaser, but for those who enjoyed the flavor combination, it was fantastic.