Summer Berry Salad with Berry Viniagrette

 I love salads.  Especially salads that are not your every day kind of salad.  This was so good.  The feta cheese, and the candied pecans.  . . amazing.  I love the bite you get with the little bit of red onion, and the freshness the strawberries bring in.  Topped with the Berry Viniagrette. . .one delicious summer salad!  Looking for something better for fall?  That's simple, take out the berries and add apples instead!

Summer Berry Salad with Berry Viniagrette

SALAD:
Romaine Lettuce
Finely chopped red onion
Glazed Pecans
Slices Strawberries
Feta Cheese
Raisins

Toss lettuce on a plate and add all the other stuff on top. . .you can't go wrong!

BERRY VINIAGRETTE:
1/4 cup frozen raspberries, thawed
1/4 cup fresh strawberries
1/4 cup olive oil
2 Tbsp lemon juice
1 Tbsp honey
salt and pepper

Use an immersion blender to blend ingredients together.  Drizzle over salad and eat it up!

No Bake Strawberry Cheesecake Dessert Cups!

CONNECT RALLY Cheesecake Dessert Cups!!!!!  LOTS of people requesting the recipe. . .so here it is!!!  Doesn't get much easier (or tastier) than this!!!  

STRAWBERRY CHEESECAKE PARFAIT CUPS

1 batch makes 10 dessert cups!

CRUST

1 package of graham crackers, crushed

2 TBSP melted butter

2 TBSP sugar

Combine ingredients and scoop into cups using the 2 TBSP scoop.

CHEESECAKE FILLING

2 8oz packages of Cream Cheese

1 14oz can of Sweetened Condensed Milk

1 Tsp Vanilla Extract

2 TBSP Lemon Juice

Whip all ingredients together until light and fluffy.  Divide among 10 dessert cups.

STRAWBERRY PUREE

2 cups Frozen Strawberries

¼ cup Sugar

Toss in the microwave and heat till berries are mushy. . .Blend until pureed!

STABILIZED WHIPPED CREAM TOPPING

1 cup Heavy Whipping Cream

¼ cup Powdered Sugar

1 tsp Vanilla Extract

Whip all ingredients together until stiff peaks form. 

Divide Crust, Cheesecake, Strawberries, ad Whipped Cream between ten cups, layering in the order listed!

Strawberry Rhubarb Cupcakes with Strawberry Rhubarb Cream Topping

Oh. So. Tasty.

I planted rhubarb about four years ago . . . and this is the first year we got enough to actually pick!!!  It wasn't much, (only 2 cups all said and done) but it's something!  I was so excited to use it!!!  Tonight is our very last Wednesday Night Small Group. . . so I used my VERY special Rhubarb to make special treats!

STRAWBERRY RHUBARB CUPCAKES WITH STRAWBERRY RHUBARB CREAM TOPPING

CUPCAKES
24 Vanilla Cupcakes (Whatever recipe you like best.)

STRAWBERRY RHUBARB FILLING
2 cups chopped strawberries
2 cups chopped rhubarb
2/3 cup sugar
2 Tbsp flour

Combine all ingredients together in a saucepan and cook over medium heat until thickened.  Cool COMPLETELY.  Cut out centers of cupcakes, and scoop filling inside. (Reserve 1/2 cup filing to fold into cream topping)

STRAWBERRY RHUBARB CREAM TOPPING
1 8oz brick cream cheese
3/4 cup sugar
2 cups heavy whipping cream
1 Tbsp vanilla extract

Whip together the cream cheese and sugar, until smooth, creamy, and fluffy.  This takes a while.  In another bowl, beat cream until stiff peaks form.  Fold the cream into the cream cheese mixture.  Now fold the leftover Strawberry Rhubarb Filling into the cream topping.  Scoop BIG mounds of cream on top of each cupcake!  Enjoy!

 Check out that DELICIOUS filling oozing out beneath that sweet light cream!  So good.  Just the right amount of tartness with just the right amount of sweetness!

Cream Cheese Stuffed Strawberries

Cream Cheese Stuffed Strawberries for the 4th Of July!

2 Lbs large Strawberries, washed, and hollowed
8 oz pkg. of cream cheese
1/2 cup powdered sugar
1 tsp vanilla extract
Blue Berries
Sprinkles

1.  Combine Cream Cheese, powdered sugar, and vanilla together.  Mix until creamy.

2.  Put cream cheese mix into a piping bag.

3.  Pip mixture into strawberries.

4.  Top cream cheese with a blue berry and then dip in sprinkles!

Fresh Strawberry Muffins!

Went Strawberry Picking today at Dew Fresh in Cambridge and picked two big buckets full of berries!  Wasn't sure what to do with the berries, went more for the experience with the kids than the berries them self.  HOWEVER by the time we got home about 1/3 of the berries were gone.  Kids ate themselves sick in the car on the way home!  I made strawberry shortcake for dessert. . .and here are the Light and Fluffy Fresh Strawberry Muffins we'll be enjoying for breakfast!  These are just the right amount of sweet, super tender, and very light!  Enjoy!

Fresh Strawberry Muffins

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
Additional Sugar


1.  Cream butter and sugar. Add egg and mix well.

2.  Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

3.  Spoon batter into muffin pans.

4.  Sprinkle additional sugar over muffins.

5.  Bake at 475º for 20-25 minutes.

Strawberry Banana Trifle

This year when all the guys went deer hunting I got together with my sister-in-law and her kids for a fun family night! We had dinner, dessert, chatted, watched a movie, and enjoyed the kids laughing and playing together.
She made homemade chicken nuggets, and a tasty treat called "Pizza Snowballs" and I brought some fruit and a dessert.

I feel like I'm ALWAYS making cupcakes, so I opted for something simpler, and something that did not require any baking. I made a trifle. I mean, you can't really go wrong with a trifle. Layer together a bunch of things that taste good, and all combined, it'll taste great!

Strawberry Banana Trifle

1 small package of banana cream instant pudding
2 cups heavy whipping cream
1/4 cup powdered sugar
5 cups milk
1 large package of instant vanilla pudding
1lb of sliced, fresh, strawberries
4 slices bananas
1 package of Golden Oreos

1. Mix together banana pudding with 2 cups milk and set aside.

2. Whip together the whipping cream, and powdered sugar.

3. Fold together the whipped cream and pudding mixture.

4. In another bowl, combine remaining milk with vanilla pudding. Whisk together and set aside.

5. Layer your dessert. I started with Oroes, and did a layer of Oreos, pudding, strawberries, whipped cream, more cookies, pudding, bananas, etc. Be creative. Layer however you'd like!

Banana Split Cupcakes

I LOVE banana cake. You just can't go wrong. It's good with everything. Throw some chocolate buttercream on top and it's perfect. Not a chocolate fan? That's fine, goes amazingly well with Cream Cheese Buttercream too. Don't like that either? Give this a try!!! It's a Banana Split Cupcake!

We got invited to a friends house for a get together after church one Sunday this summer, and these cupcakes had everyone "oohing and aaahhhing."

Banana Split Cupcakes

BANANA CUPCAKES:
2 1/4 cup flour
1 1/2 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup mashed super-ripe banana
3/4 cup buttermilk
1/2 cup shortening
1 tsp vanilla
2 eggs
1. In a mixing bowl, beat together flour, sugar, powder, soda, and salt.
2. Add to that mixture the banana, buttermilk, shortening, and vanilla.

3. Add eggs in and mix until combined.

4. Scoop into muffin tins about 2/3 full and bake at 350 for about 20 to 25 minutes.

5. Cool cupcakes and dip tops in chocolate ganache. Let the ganache set until stiff.

6. Pipe strawberry buttercream on top of ganache, and drizzle with remaining ganache.


CHOCOLATE GANACHE:

16 oz. bittersweet (or semi-sweet) chocolate (we used chocolate chips)
2 cups heavy whipping cream

1. Place the chopped chocolate into a medium-sized bowl.

2. Heat the heavy cream in a microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.

3. Pour the cream over the chocolate and let stand for 30 seconds or so.

4. Stir until mixture is smooth.

5. Use as is for glazing.

FRESH STRAWBERRY BUTTERCREAM:
1/2 cup butter
1/2 cup shortening
6 cups powdered sugar
1/2 cup fresh strawberry puree

1. Beat together butter and shortening.

2. Add in about half of the powdered sugar.

3. Mix in strawberry puree. (I just blend fresh strawberries with 1 tsp of lemon juice until liquified.)

4. Add in the rest of the powdered sugar.

5. Beat buttercream to desired consistency. At this point you can add more sugar or puree if too thick or thin.

6. Frost cupcakes.

Strawberry Jello-sicles

I have a 7 year old daughter who LOVES to cook. In fact, all my kids like to cook. Because of their love of cooking we've begun a "Junior Chef" program at home. Which means that EVERY night I have a helper in the kitchen. I allow them to do as much as possible for our dinner prep. Chopping (which is scary at times), stirring, measuring, you name it. We have the kids on a rotation and they work with me every night. Another perk of being the "Junior Chef" is that child gets to say prayers before dinner or choose that evenings prayer.

This has been so much fun. We've only been doing it for about a week and a half now, and it's been great for me and the kids. I get one on one time to chat with the kids while teaching them something, and they get knowledge and special "mom and me" time. I've also tried to take advantage of their willingess to try what they make, and have them each cook things that in the past they wouldn't eat.

Getting back to my 7 year old. . .Ava. . .she is the one who enjoys cooking and hands on things the most. She wanted to make something that she could do all by herself. No help. So we got a popsicle mold, and started making popsicles. It's quick. It's easy. And the possibilities are endless. We made Vanilla Pudding Pops yesterday, and today she wanted Strawberry Popsicles. So here's the recipe. She made them all by herself!

Srawberry Jello-sicles

1 small package of strawberry Jello
1 cup boiling water
1 cup cold water
2 Tbsp sugar
1 cup finely chopped strawberries

1. Mix together Jello, boiling water, cold water, and sugar until all is dissolved.

2. Evenly distribute berries in popsicle molds.

3. Pour Jello mixture over berries and insert popsicle sticks.

4. Freeze solid and enjoy!

Cookies and Cream with Strawberries

I'm sure you've all seen the Oreo Cookies and Cream in the deli section of the grocery store. . . that they charge $4.99 for a small container of! This is exactly that. . .at far less than $4.99 a container.

If you eat it right after you make it, your cookies will be crunchy, but if you let it set for a bit, you'll get that creamy consistency with super tasty Oreo pieces. Of course, you can make this without the berries, just like the grocery store, but I LOVE it with the fresh fruit.

I have this listed "full fat" but have made this for far less calories. You can sub sugar free pudding, skim milk, reduced fat Oreos, and Fat Free Cool Whip.

Cookies and Cream with Strawberries

1 large package of Jello Instant Vanilla Pudding

2 cups milk

1 pkg. Oreo cookies, broken into small pieces

1 16oz container of Cool Whip

2 lbs of strawberries

1. Wash and slice strawberries. Once berries are sliced, set them on a towel and let the moisture soak up. This will keep the Cookies and Cream from getting watery.

2. Mix together the pudding and milk.

3. Add in all the Oreos and Cool Whip.

4. Fold mixture until all combined.

5. Add in the strawberries and fold until combined.

6. Refrigerate at least an hour before serving.

Double Berry Cupcakes

Double Berry Cupcakes
Makes 30 cupcakes

STRAWBERRY CUPCAKES:
1 cup butter
2 cups sugar
4 eggs
1 3oz pkg. of strawberry jello
2 3/4 cup flour
3 tsp. baking powder
1 tsp vanilla
1 tsp almond extract
1/2 cup strawberry puree
1 cup milk

1. Cream together butter, sugar, and jello until light and fluffy.

2. Add eggs, one at a time beating well after each addition.

3. Mix in the vanilla and almond.

4. Sift together the flour and baking powder.

5. Add flour mixture alternately with milk.

6. Stir in strawberry puree.

7. Scoop into cupcake pan lined with papers and bake at 350 for about 15 to 18 minutes.

8. Top with Blackberry Buttercream.

BLACKBERRY BUTTERCREAM:
1/2 cup butter
1/2 cup shortening
6 to 7 cups powdered sugar
1/2 cup blackberry puree

1. Mix together the butter and shortening.

2. Add in about half of the powdered sugar and beat until fluffy.

3. Add in the blackberry puree.

4. Mix in the rest of the powdered sugar.

5. Add in more puree to perfect the consistency of your frosting.

Strawberry Shortcake

Strawberry Shortcake

SHORTCAKE:
2 1/3 cups Bisquick
1/3 cup sugar
1 tsp vanilla extract
2/3 cup milk
4 Tbsp melted butter

1. Mix together Bisquick, and sugar.

2. In another container, mix together vanilla, milk, and butter.

3. Add the wet ingredients to the dry.

4. Scoop into muffin pan, sprayed with nonstick baking spray.

5. Bake at 425 for about 10 minutes.

6. Cool and slice each one in half.

7. Layer the shortcakes with whipped cream and berries.

VANILLA CREAM:
1 cup heavy cream
1 Tbsp vanilla extract
1/4 cup powdered sugar

1. Combine the cream, vanilla, and powdered sugar.

2. Beat until stiff peaks form.

3. Layer with shortcakes.

STRAWBERRIES:
4 cups sliced strawberries
1/4 cup sugar

1. Combine sugar and berries and let marinate for several hours until juicy.

2. Serve with shortcakes and vanilla cream.

Strawberry Shortcake Cookies

Good old Martha Stewart. She's about the crankiest person I've ever seen, but boy can that lady bake a mean cookie! I'm honestly not a huge fan of her as a person, but I LOVE a lot of her recipes. Came across this one and it looked and sounded so good. I was right, these are just like strawberry shortcake. Soft, sweet, cakey, and full of sweet red strawberries. Who would have thought to put fresh berries in a cookie?

Strawberry Shortcake Cookies

STRAWBERRY MIXTURE:
12oz fresh strawberries, hulled, and diced
1 tsp lemon juice
2 Tbsp sugar

COOKIE DOUGH:
2 cups flour
2 tsp baking powder
1/4 tsp salt
9 Tbsp sugar
6 Tbsp butter
2/3 cup heavy whipping cream

TOPPING:
Additional sugar

1. Mix together strawberries, lemon juice, and sugar. Set aside.

2. In another mixing bowl, stir together flour, baking powder, salt, and sugar.

3. Cut in butter with a pastry blender until course crumbs form.

4. Slowly add in heavy cream and mix until thick dough begins to form.

5. Stir in strawberry mixture.

6. Scoop onto cookies sheet using a 2Tbsp cookie scoop.

7. Sprinkle generously with additional sugar.

8. Bake at 375 for about 20 minutes.

April Fools Day "Drink"

April Fools Day "Drink"

1 large box of red Jello
2 cups boiling water
2 cups ice cold Sprite or Sierra Mist
4 Straws

1. Dissolve Jello in boiling water.

2. Whisk in Sprite or Sierra Mist.

3. Pour Jello into 4 glasses.

4. Let set for about 30 minutes in fridge.

5. Once Jello is partially set, insert a straw.

Chocolate Covered Strawberry Cookie Pizza

Valentine's Day is a HUGE Holiday at my house. Sounds weird to most, but it's a biggie here. I took a tip from my Aunt Nancy, and ran with it.

My Aunt Nancy told me that Valentine's Day was her favorite holiday. She always made a big deal of Valentines Day for her family. Her kids LOVED it! It's just a great day to tell the people you love. . .that you love them. We all go through that age as teens where Valentine's Day is awful if you don't have a boyfriend or girlfriend to share it with. Aunt Nancy wanted to make Valentine's Day about family. . .it doesn't always have to be a "romantic" kind of love. I thought that this was a great idea! I mean really, is there anyone you love more than your kids?

So over the last few years, Valentine's Day has turned into quite the ordeal here. We ALWAYS start the day off with Chocolate Covered Strawberries, and some other type of heart shaped breakfast.

Lunch is the same, Sweetheart Sandwiches, pink and red Jello, anything "Valentiney." I always make a dinner that my husband will love, and a dessert we all like as well. The kids get special little treats from us, and we just celebrate our love, and our family.

Today, I made a Chocolate Covered Strawberry Cookie Pizza. It's a take on Pampered Chef recipe I used to make years ago. I love chocolate covered strawberries, and this recipe combines a chocolate chip cookie, with fresh berries, and delicious, nutty, toasted almonds. It's so good.

I hope you share this recipe with that special someone on Valentine's Day, and if you have any favorite ways to celebrate this year, post a comment! I'm always up for new ideas!

Chocolate Covered Strawberry Cookie Pizza

1 pkg. refrigerated chocolate chip cookie dough
1 8oz pkg of cream cheese
3/4 cup chocolate chips
1 lb strawberries, sliced
1/4 cup melted white chocolate
1/4 cup toasted, sliced, almonds

1. Spread cookie dough in a heart shaped pan.

2. Bake at 350 for 15 minutes. Cool completely.

3. Microwave chocolate chips with cream cheese until melted and smooth.

4. Spread melted chocolate over the cookie.

5. Top with sliced strawberries, drizzle with white chocolate, and sprinkle with toasted almonds.

Fresh Strawberry Pie

Easy Easy Easy. Can't think of a better way to describe this fantastically delicious pie. My mom made it all the time when we were kids. Can't think of a better way to enjoy strawberries.

Fresh Strawberry Pie

CRUST:
1 1/2 cups flour
1/2 cup shortening
3 Tbsp sugar
6 Tbsp ice water

1. Using pastry blender, mix together flour, sugar, and shortening until crumbly.

2. Slowly add in water until you can form dough into a ball.

3. On a floured surface roll out dough big enough to fit into a 9" pie pan.

4. Pinch edges of pie to look all pretty. (In my case, not as pretty. I'm honestly fairly new to the whole pie thing. I have a history with using mostly prepackaged pie crusts but recently began practicing homemade.)

5. Bake crust at 375 until lightly browned and cooked through.

STRAWBERRY FILLING:
3/4 cup sugar
3 Tbsp corn starch
1 1/2 cups water
1 3oz pkg. strawberry jello
6 cups fresh sliced strawberries, patted dry

1. In a saucepan combine sugar, cornstarch, and water. Stir until smooth.

2. Bring to a boil. Cook and stir for two minutes until mixture is bubbly, clear, and thickened.

3. Remove from heat and stir in Jello.

4. Let mixture cool until partially set and cooled down.

5. Stir in strawberries and spoon into pie shell. Refrigerate until serving. Serve with fresh whipped cream.