FB Source: Mommy Made
So cute!
Showing posts with label Strawberries. Show all posts
Showing posts with label Strawberries. Show all posts
Saturday, November 16, 2013
Wednesday, November 6, 2013
Grinch Kabobs
Ingredients:
Mini Marshmallows, sliced in half
Bananas, sliced into 1/4" to 1/2" slices
Green Grapes
Strawberries
Toothpicks
Directions:
Layer mini marshmallow, strawberry, banana slice, and a grape on a small stick and you get Grinch Kabobs!
Sunday, August 4, 2013
Strawberry Cheesecake Salad
FB Source: Kelly Bagnasco
Ingredients:
12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don't add the milk)
3 (6 oz) strawberry yogurts
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)
Directions:
Serves about 10
12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don't add the milk)
3 (6 oz) strawberry yogurts
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)
Directions:
- Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving.
- Wash and slice strawberries.
- You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving.
Serves about 10
Frozen Pudding Pops
Frozen Pudding Pops
1 small box instant chocolate pudding
2 cups milk
1 small can evaporated milk
1/2 cup sugar
Combine all ingredients in a mixing bowl, mix on med/high for 2-4 minutes, or until well blended. Pour into molds and freeze. If using Dixie Cups, When partially frozen, insert Popsicle stick into center of each.
Makes 10-12 depending on the size of your pudding pop mold.
If you'd like to create different flavors, simply use a different flavor of Pudding mix.
Flavors we've tried and enjoyed:
1 small box instant chocolate pudding
2 cups milk
1 small can evaporated milk
1/2 cup sugar
Combine all ingredients in a mixing bowl, mix on med/high for 2-4 minutes, or until well blended. Pour into molds and freeze. If using Dixie Cups, When partially frozen, insert Popsicle stick into center of each.
Makes 10-12 depending on the size of your pudding pop mold.
If you'd like to create different flavors, simply use a different flavor of Pudding mix.
Flavors we've tried and enjoyed:
- Banana Cream - Use Banana Pudding Mix, add 1/2 chopped banana if desired
- Chocolate Banana Cream- to create double flavors, make 2 different flavors and gently layer them by pouring very very slowly into the molds!
- Chocolate-covered Cherry - simply add 1/4 c. chopped fresh cherries to the above recipe
- Vanilla and Chocolate Swirl - carefully layer vanilla and chocolate pudding, then using a butter knife or popsicle stick insert it into the center and make a brief "swirl" motion
- Cheesecake -Use Cheesecake Pudding Mix, add 1/4 cup Chopped (fresh) Strawberries (or sweet cherries) to the mix.
- Cookies and Cream - use vanilla pudding, add 1/4 c. crushed oreo cookies or alternatively, you can use Oreo Pudding mix from Jell-O.
Thursday, July 4, 2013
Red, White and Blueberry Trifle
Red, White and Blueberry Trifle
1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and
pie filling
2 cups thawed frozen whipped topping, divided
1.) Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.
2.) Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt,
pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the
whipped topping.
3.) To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a flat surface.
4.) To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.
Yield: 16 servings Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g, Protein 3 g, Sodium 280 mg, Fiber 2 g
Cook’s Tip: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and
pie filling
2 cups thawed frozen whipped topping, divided
1.) Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.
2.) Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt,
pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the
whipped topping.
3.) To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a flat surface.
4.) To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.
Yield: 16 servings Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g, Protein 3 g, Sodium 280 mg, Fiber 2 g
Cook’s Tip: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
Thursday, June 27, 2013
Berry Cheesecake Pudding Salad
Berry Cheesecake Pudding Salad
Ingredients:
2 small boxes of instant cheesecake pudding (white chocolate pudding also works)
1 (32 oz) container of low fat strawberry yogurt
1 (16 oz) container of light Cool-Whip
16 oz. frozen mixed berries, partially thawed
3 large fresh bananas, sliced
1 lb. fresh strawberries, sliced
Directions:
Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy). Fold in the Cool-Whip (the lumps will go away as you stir it). Add all of the fruit and stir to combine. Keep refrigerated.
(Recipe source: Gourmified)
Ingredients:
2 small boxes of instant cheesecake pudding (white chocolate pudding also works)
1 (32 oz) container of low fat strawberry yogurt
1 (16 oz) container of light Cool-Whip
16 oz. frozen mixed berries, partially thawed
3 large fresh bananas, sliced
1 lb. fresh strawberries, sliced
Directions:
Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy). Fold in the Cool-Whip (the lumps will go away as you stir it). Add all of the fruit and stir to combine. Keep refrigerated.
(Recipe source: Gourmified)
Wednesday, June 5, 2013
No Sugar Strawberry Freezer Jam
No Sugar Strawberry Freezer Jam
Yield – Four 8 oz. containers
Preparation Time – 20 minutes
Cooking Time – 0 minutes
Ingredients
3 lbs. strawberries, hulled and stems removed
1 3/4 cups apple juice
1 1/2 package no sugar, low sugar pectin (I find that using 1 1/2 package really gets the jam to set perfectly!)
Directions
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.
Good in the freezer for up to 1 year, in the fridge for 3 weeks.
Yield – Four 8 oz. containers
Preparation Time – 20 minutes
Cooking Time – 0 minutes
Ingredients
3 lbs. strawberries, hulled and stems removed
1 3/4 cups apple juice
1 1/2 package no sugar, low sugar pectin (I find that using 1 1/2 package really gets the jam to set perfectly!)
Directions
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.
Good in the freezer for up to 1 year, in the fridge for 3 weeks.
Tuesday, May 14, 2013
How to Keep Strawberries Fresh
It's that time again...want to keep your strawberries fresh longer?
To keep the strawberries fresh longer in the refrigerator, use 1 Part White Vinegar to 10 Parts Water. Soak the strawberries, leaves and all in the vinegar/water mixture for a few minutes. Then drain the strawberries in a colander until they are completely dry.
Then place strawberries in an uncovered bowl in the refrigerator. The vinegar/water mixture kills any mold spores on the strawberries and keeps them fresh longer. The vinegar does not affect the taste. This also works for all kinds of berries: blueberries, raspberries, blackberries, etc. It really works!!
Thursday, May 9, 2013
Strawberry Avocado Kale Salad with Bacon Poppy seed Dressing
Who doesn't love Strawberries? Who doesn't LOVE kale?
Strawberry Avocado Kale Salad with Bacon Poppy seed Dressing
A little twist of the original strawberry salad recipe gets you a kicked up amazing new version of the salad everyone loves! Try not to love this salad! I dare you!
yield: 2 SERVINGS prep time: 5 MINUTES cook time: 10 MINUTES total time: 15 MINUTES
INGREDIENTS:
6 cups baby kale {prewashed kind}
2 cups sliced strawberries
1 ripe avocado, sliced
for the dressing-
4 slices bacon
1/2 cup mayonnaise or sub plain greek yogurt
2 tablespoons stevia
2 tablespoons white vinegar
1/2 teaspoon poppy seeds
salt and pepper, to taste
DIRECTIONS:
Place kale, strawberries and avocado into a large bowl and set aside.
For the dressing, cook bacon until crisp. Remove from pan and drain bacon on paper towels. Crumble into small pieces and whisk together with remaining ingredients. Drizzle over salad and serve
Strawberry Avocado Kale Salad with Bacon Poppy seed Dressing
A little twist of the original strawberry salad recipe gets you a kicked up amazing new version of the salad everyone loves! Try not to love this salad! I dare you!
yield: 2 SERVINGS prep time: 5 MINUTES cook time: 10 MINUTES total time: 15 MINUTES
INGREDIENTS:
6 cups baby kale {prewashed kind}
2 cups sliced strawberries
1 ripe avocado, sliced
for the dressing-
4 slices bacon
1/2 cup mayonnaise or sub plain greek yogurt
2 tablespoons stevia
2 tablespoons white vinegar
1/2 teaspoon poppy seeds
salt and pepper, to taste
DIRECTIONS:
Place kale, strawberries and avocado into a large bowl and set aside.
For the dressing, cook bacon until crisp. Remove from pan and drain bacon on paper towels. Crumble into small pieces and whisk together with remaining ingredients. Drizzle over salad and serve
Wednesday, April 24, 2013
Spring Cleanse
SPRING CLEANSE ~ YOUR BODY ~ Yes another post about water lol.
But if you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes to help you keep the water flowing!
As a rule, you should try to avoid as much as possible industrial food and beverages
1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.
4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.
5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.
6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.
7) The traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.
8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.
But if you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes to help you keep the water flowing!
As a rule, you should try to avoid as much as possible industrial food and beverages
1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.
4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.
5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.
6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.
7) The traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.
8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.
Strawberries and Cream Pie
Strawberries and Cream Pie
1 cup semi-sweet chocolate chips
3 tsp shortening
1 Oreo pie crust (I have also used a graham cracker crust and both options are fabulous)
1 8-oz block cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tsp vanilla
1 tub Cool Whip (8 oz)
2 cups fresh strawberries, halved
Combine chocolate chips and shortening and melt in the microwave. I usually microwave it for about 30 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.
Beat the cream cheese, sugar, sour cream and vanilla until smooth.
Fold in the Cool Whip.
Pour (or scoop) the mixture into the crust and refrigerate overnight.
If you make this please LIKE The WebChef and post a picture of your end result on my wall!
https://www.facebook.com/
1 cup semi-sweet chocolate chips
3 tsp shortening
1 Oreo pie crust (I have also used a graham cracker crust and both options are fabulous)
1 8-oz block cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tsp vanilla
1 tub Cool Whip (8 oz)
2 cups fresh strawberries, halved
Combine chocolate chips and shortening and melt in the microwave. I usually microwave it for about 30 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.
Beat the cream cheese, sugar, sour cream and vanilla until smooth.
Fold in the Cool Whip.
Pour (or scoop) the mixture into the crust and refrigerate overnight.
If you make this please LIKE The WebChef and post a picture of your end result on my wall!
https://www.facebook.com/
Strawberry Angel Food Trifle
YUMMY!
Strawberry Angel Food Trifle
(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish
Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.
Join us for more interesting info--fun stuff, healthy recipes, support and motivational friends from all over the world! Go to https://www.facebook.com/
(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish
Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.
Join us for more interesting info--fun stuff, healthy recipes, support and motivational friends from all over the world! Go to https://www.facebook.com/
Monday, April 22, 2013
Healthy Popsicles
Healthy Popsicles! I'm so making these when it gets warm out.. would be great if you have kids too!!!
Ingredients:
3 cups watermelon puree (seedless if possible)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped
Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.
When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.
If you want to "SAVE" this recipe be sure to click "SHARE" so it will store to your personal photo album! I love that I am blessed enough to have a work from home job where I am able to make money in the comfort of my own home while i search for and try these wonderful recipes!! Love being able to do whatever i want and live my life to the fullest while making good money!! If you want to find out how add me to facebook or check out my site! www.en-moneymaker.com
Ingredients:
3 cups watermelon puree (seedless if possible)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped
Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.
When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.
If you want to "SAVE" this recipe be sure to click "SHARE" so it will store to your personal photo album! I love that I am blessed enough to have a work from home job where I am able to make money in the comfort of my own home while i search for and try these wonderful recipes!! Love being able to do whatever i want and live my life to the fullest while making good money!! If you want to find out how add me to facebook or check out my site! www.en-moneymaker.com
Tuesday, April 16, 2013
Strawberry Lemonade Cake
Strawberry Lemonade CakeIngredients:
One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2 cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.
Directions:
Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.
https://www.facebook.com/photo.php?fbid=350686311709304&set=a.324877407623528.72153.324732720971330&type=1
Subscribe to:
Posts (Atom)