This mix was the perfect base for a patriot, 4th of July dessert with fresh berries and a cream cheese base. This recipe can easily be cut in half and baked in a round or square pan.
The dessert is best served the day it is made but leftovers brownies can be good for 1-2 days.
PATRIOTIC BROWNIE FRUIT DESSERT
2 packages Double Chocolate Krusteaz gluten-free brownie mix (I bought a large box at Costco) and ingredients stated on the box (water, vegetable oil, egg)
16 ounces cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
4 cups fresh strawberries, sliced
2 cups fresh blueberries
2 cups fresh red raspberries
1 cup apple jelly
Make brownies according to package directions and bake in greased jelly roll or sheet pan as directed. Let cool completely.
Beat together softened cream cheese, sugar and vanilla until smooth.
It’s salad time, again. I love salad 365 days a year but with fresh produce and fruit in spring and summer, it’s the best! This salad is so simple and so delicious and you can have it anytime. Experiment with different greens, fruit and nuts and enjoy!
What a yummy patriotic salad to share this Memorial Day weekend.
STRAWBERRY AND SPINACH SALAD
Baby Spinach salad mix
1 cup fresh blueberries, rinsed and drained
1 cup fresh strawberries, rinsed, drained and sliced
1/2 cup chopped walnuts (or pecans)
Sweet Balsamic Dressing
1.5 Tablespoons balsamic vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
Salt & pepper, to taste
Blend salad dressing ingredients together and chill.
When ready to serve, toss salad with dressing and serve immediately.
Spring brings wonderful strawberries to the markets. Honey goat cheese pairs beautifully with strawberries and with a hint of honey drizzle, you have a very simple, delicious appetizer (or dessert). Yummy!
STRAWBERRY HONEY GOAT CHEESE BITES
1 dozen large strawberries
8 oz. package Honey Goat Cheese (I use Haystack)
Wash, stem and halve strawberries.
Allow them to dry on paper towels.
Place a small piece of Honey Goat Cheese on top of strawberry and drizzle with honey.
The Fourth of July, Independence Day, is a day of family gatherings, neighborhood parades and parties, and fireworks. Hopefully we all take a moment to remember the true meaning of the holiday, celebrating our countries independence from Great Britain in 1776.
This year I was invited celebrate the 4th of July with a Barbeque on July 2 and decided to try this Flag Cake I have seen many times, but have never made. It is easy, although not on my diet, beautiful and delicious. Perhaps a new tradition for our family?
4th of July Cake
1 box Betty Crocker® SuperMoist® white cake mix (Water, vegetable oil and egg whites called for on cake mix box
1 box strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 box (4 serving size) white chocolate instant pudding and pie filling mix
1/3 cup cold milk
1 container (8 oz) frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
Preheat oven to 350 degrees. Make and bake cake mix as directed on box for 9×13″ cake. Cool completely in the pan for about an hour.
Pierce cooled cake with rok at 1/2 inch intervals. In a medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of the cake. Refrigerate at least 3 hours until serving time.
In a large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like a flag. Serve in immediate future.
Store leftovers in the refrigerator, loosely covered.
Strawberry season is here. Bring on the shortcake! This recipe is from an old Czech cookbook that I’ve cherished for years. The cake is yummy enough to eat by itself, but topped with fresh strawberries and whipped cream is to die for.
My girls love the cake more than the strawberries…I’m partial to the entire package. I have been know to drown the cake and berries in milk, something I picked up from some elderly Norwegian friends back in Iowa.
However you like it, try it. It’s strawberry time!
2 eggs, beaten
1 cup sugar
1/2 cup butter
1 cup milk
2 teaspoons baking powder
2 cups flour
1/4 teaspoon salt
1 teaspoon vanilla
Preheat oven to 350 degrees. Mix all ingredients together and bake in 9×9″ baking pan for 45 minutes or until baked through.
Cut into squares and top with fresh sliced strawberries and whipped cream.
Ok, I’m on a Pinterest roll this week. I LOVE this website and used so many ideas from Pinterest for both daughter’s weddings. I noticed several family and friends pinned this Strawberry Bruschetta and I had to try it. It is amazingly simple yet fantastically delicious. I’m made it for parties, assembled and ready to serve. It’s like dessert for an appetizer. It feels soooo right.
It’s summer! Enjoy!
1 cup strawberries, hulled and diced
1 tbsp. sugar
1 French baguette
4 oz. goat cheese
1 tbsp. olive oil
2 tsp. balsamic vinegar
¼ cup minced basil leaves
Freshly ground black pepper
Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries sit for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and cracked pepper, to taste.
What says Spring more than fresh spinach and strawberries? I have a lonely bunch of spinach that popped up volunteer in my garden in late March. The strawberries at the market are beautiful, so time to celebrate spring with this luscious salad. I opted to top the salad with red onion and walnuts today but top with other items to make your salad unique!
Pound cake is one of the recipes I make ‘once in a blue moon’ but enjoy it as long as it is dense and moist. No dry pound cake will match up!
As you probably can see, cakes are often the base pedestal for the fruit I really want. Once again, strawberries and whipped cream top this cake. I truly didn’t realize until I started this food blog, that almost every cake I make MUST have syrup or fruit on top. Hmmm…this blog may turn into a self-realization confessional.
3/4 cup butter or margarine
1/2 grated lemon peel
3/4 cup sugar
1 teaspoon vanilla
1 1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream butter & peel; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.
Add vanilla, then eggs, one at a time, beating well after each.
Sift dry ingredients together; stir together with egg mixture.
Grease bottom only of 9x5x8 inch pan; turn in batter. Bake at 350 degrees for 50 minutes or till done. Cool in pan. Optional: Sift confectioner’s sugar lightly on top.