Wednesday, August 3, 2011

A Berry Splendid Afternoon

Our Menu:
Jen, Holly, Rachel & Tiffany hovering over the berry goodness!! Yum! {The berry desserts I mean, not the cute girls}
Look at this cute girl we're all lucky to know!!
 Tiffany & Rachel
 Ambyr with some of the kiddos
 Maria & Emilie
 And more cute!

Raspberry Summer Sensation

1 pt. (2 c.) raspberry sorbet, softened
1 c. cold milk
1 pkg. (4 serving size) Jell-O cheesecake flavor instant pudding
1 tub (8 oz) cool whip whipped topping, thawed.
1 c. raspberries.

Line 9 x 5 inch loaf pan with foil. Spoon sorbet into prepared pan and press firmly on bottom of pan to form even layer. Freeze for 10 minutes. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.

Freeze at least 3 hours. When ready to serve, invert pan onto serving plate and top with raspberries. Let stand 10 to 15 min. before cutting and serving in slices.

From the kitchen of Holly Wallin

Andrea's Yummy Berry Salad ;)

Lots of spinach or greens of your choice.
Feta cheese
Candied walnuts
Brianna's Strawberry Dressing {store bought}

Wash greens & berries, chop avocado, mix everything together & enjoy.

From the kitchen of Andrea Clawson

Raspberry Pretzel Salad

Pretzel Crust:
2 c. crushed pretzels
3/4 c. melted margarine
3 tsp. sugar
Melt butter in pan; then spread pretzels in pan then sprinkle sugar on top of pretzels. Cook at 400 degrees for 8 minutes. Cool completely.

Cream Cheese Layer:
1 c. sugar
8 oz. cream cheese softened
8 oz. cool whip
Mix together and refrigerate for 40 minutes; then add on top of cooled pretzel crust.

Jello Layer:
6 oz. jello {raspberry or you can substitute for strawberry too}
2 c. boiling water
Mix together until dissolved.

Add 12 oz. of frozen raspberries or strawberries - whichever jello you used. {I usually cut up the strawberries because they are so big}
Chill for 20 min. then pour on top of cream cheese layer. Chill for another hour or until serving.

From the kitchen of Rachel Camp

Berries on a Cloud

6 egg whites
1/2 tsp. cream of tartar
1 1/2 c. sugar

8 oz. light cream cheese, room temp
1/3 c. sugar
2 c. light blueberry yogurt
12 oz. light cool whip, room temp
Fresh or frozen berries
Whipped cream {optional}

Mix egg whites with cream of tartar, then slowly add sugar. Beat until peaks form, then spread in 9 x 13 greased baking dish. Bake at 275 for 1 hour. Turn oven off and let sit for 1 to 2 hours. Beat cream cheese with sugar until smooth, add yogurt. Fold in cool whip and put in refrigerator to chill. Top cooled meringue with cream cheese mixture and top with fresh strawberries and blueberries. If desired, top with a dollop of fresh whipped cream.

From the kitchen of Jen Gibbs

Tuesday, August 2, 2011

Chocolate-Drizzled Strawberries & Cream Pie

1 quart fresh strawberries (frozen isn't gonna cut it here. If you use them and then leave a comment telling us how gross this recipe is, we'll cut you. Just kidding. But seriously peeps, don't use frozen strawberries).
1 8 oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packaged light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9" graham cracker crust (store-bought or homemade)
1-2 ounces chocolate

In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.

Wash the strawberries and cut off the stems. Blot dry with a paper towl and then gently press, cut side down, into the whipped cream mixture. Set aside.

If using a chocolate bar, break it into equal pieces and place in a small ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.

From the kitchen of Maria Bramwell

Fruit Dip

8 oz. cream cheese softened
1 can condensed milk
8 oz container of whip cream

Mix cream cheese with mixer. Pour in condensed milk and mix with mixer. Fold in container of whip cream.

Spinach Strawberry Salad

6 c. spinach
2 c. strawberries (sliced)
1/2 c. candied toasted pecans (I cheat and do a honey/cinnamon mixture so I don't have to actually candy them)
Half bottle of raspberry vinaigrette 
1 c. crumbled feta cheese

Toss all ingredients in a large bowl. Wait until ready to eat to add dressing!

From the kitchen of Emilie Koford

Fruit Tart Cookies

Sugar cookies:
1 c. sugar
1/2 c. butter
1 egg
1 tsp vanilla
1/2 c. sour cream
3 1/4 c. flour
1 tsp soda
1/2 tsp salt
Mix sugar and butter. Add egg and vanilla. Mix in sour cream. Add flour, soda and salt. Roll out dough and cut thick. {Use any fun shape . . . round, heart, star for 4th of July!} Bake at 375 for 6-8 minutes. Cool cookies well!

8 oz cream cheese
1 c. powdered sugar
8 oz cool whip
Mix cream cheese and powdered sugar. Then stir in cool whip.

Once cookies are cooled, spread filling on top. Top with fresh fruit {I usually use 4 or 5 kinds}: strawberries, kiwi, blueberries, raspberries, mandarin oranges, peaches, grapes and bananas {soak bananas in lemon or pineapple juice first to prevent browning}.

From the kitchen of Holly Wallin