Berry Trifle

Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients:

• 1 4-serving-size package instant vanilla pudding mix
• 2 cups milk
• 1 8 ounce package cream cheese, softened
• 1 6 ounce container vanilla yogurt
• 1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
• 6 cups strawberries, quartered
• 2 cups blueberries and/or raspberries
• 1 recipe Berry Sauce

Berry Sauce:

• 2 cups fresh or frozen (thawed) strawberries or raspberries
• 2 - 3 tablespoons sugar
• 1 tablespoon raspberry liqueur, rum, or orange juice

Directions:

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

 

Berry Sauce:
 

1. In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours. 

 

Source: recipe.com

Red, White & Blueberry Tarts

Ingredients:

1/2 pkg (16 oz) butter-flavored cookies (about 40 cookies)
6 tbsp (90 mL) butter (3/4 stick), melted
1/4 cup (50 mL) packed brown sugar
1 lemon
8 oz (250 g) cream cheese
1/4 cup (50 mL) powdered sugar
1/2 cup (125 mL) fresh strawberries
1/2 cup (125 mL) fresh blueberries
1/4 cup (50 mL) Blueberry Lemon Sauce
Additional powdered sugar for dusting (optional)

Directions:

1) Preheat oven to 350ºF (180ºC). Break cookies in half. Place half of the cookies into Manual Food Processor; cover and pump handle to form very fine crumbs. Transfer cookie crumbs to medium Bamboo Fiber Mixing Bowl. Repeat with remaining cookies. Add butter and brown sugar to mixing bowl; mix until moistened. Divide crumb mixture evenly among six Mini Tart Pans, pressing firmly into bottom and up sides using fingertips. Arrange tart pans on Medium Sheet Pan. Bake 5–8 minutes or until crusts are set and just beginning to brown.
2) Meanwhile, for filling, zest lemon using Microplane® Zester to measure 2 tsp (10 mL). Juice lemon using Juicer to measure 1 tbsp (15 mL). Place cream cheese in Classic Batter Bowl. Microwave, uncovered, on HIGH 10–20 seconds or until slightly softened. Add zest, juice and powdered sugar; mix well using Mix ‘N Scraper®. Attach open star tip to Easy Accent® Decorator; fill with filling and set aside (see Cook's Tip).
3) Remove sheet pan from oven. Carefully transfer tart pans to Stackable Cooling Rack using Chef's Tongs. Cool 5 minutes. Hull strawberries using Core & More; cut into quarters using Utility Knife. Add strawberries, blueberries and sauce to Small Batter Bowl; toss gently to coat.
4) Carefully remove crusts from tart pans. Pipe filling over crusts; top with fruit mixture and sprinkle with powdered sugar, if desired.

Yield: 6 servings of 1 tart

Nutrients per serving:

Calories 500, Total Fat 33 g, Saturated Fat 15 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 49 g, Fiber 2 g, Protein 6 g

Cook's Tips: 

For best results, place Easy Accent® Decorator filled with filling into freezer until ready to use (up to 5 minutes). This makes the filling stiffer and easier to pipe over crusts.

Source: Pampered Chef Consultant Jessica Kapler

Ice Cream Burgers

Ingredients:

Frosting of Cake Decorating Gel
Toothpicks
Cherries
Ice Cream
Sugar Cookies
Ice Cream Scoop
Plastic Wrap

Directions:

Assemble Ice Cream Burger as shown above. I would also save a few cookies and cut them to resemble fries.

Source: Dreyers Ice Cream

Fruity Turtle Cake

Who needs refined sugar, when you can re-create something amazing from natural fruit sugars.

Ingredients: 


Peeled and thinly sliced kiwis (as many as it takes to cover shell)
Bananas, thinly sliced lengthwise
Coconut flesh (1/2 cup)
Coconut water (1/4 cup)
Dates, pitted (1/2 cup)

Directions: 


1. Put coconut flesh, coconut water, and dates into a blender, and blend on high until you get an "icing" like consistency. (Not too liquid. If it is too thin, add more dates.)

2. Start with layered bananas on the bottom, followed by some coconut date "icing", followed by thinly sliced kiwi rounds, and then some more "icing", and then more banana slices. Continue this pattern, moving slowly into the center, until you get a 1/2 circle shape on your plate.

3. Next, layer the 1/2 circle with thinly sliced kiwi rounds to make the green color of the turtle shell.

4. Make the head, feet, and tail, simply by carving out individual kiwis to get the shapes as pictured in the picture below.

Source:  Tanja Kelleter

Barbecue Baked Beans

Homemade baked beans are one of the best comfort foods, and they make a fantastic lunch main. Serve baked beans with corn bread on the side and you're done, or pair with meats or dark greens for a lunchtime comfort food fest.

Ingredients:

• 1  28  ounce can baked beans, drained
• 2  16  ounce cans butter beans, drained
• 2  16  ounce cans navy beans, drained
• 1  10  ounce can barbeque beef
• 1/2  cup chopped onionsee savings
• 1/2  cup lightly packed brown sugar
• 1/2  cup dark corn syrup
• 1/4  cup prepared mustard
• 1/4  cup barbecue sauce

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine all ingredients. Spoon into a lightly greased 3-quart baking dish.

3. Bake uncovered for 1 hour, stirring once.

Source: bhg

Peach Upside Down Cake

Serve this moist and beautiful cake for dessert at a summer cookout or barbecue. 

Ingredients:

• 1/4  cup butter
• 1/2  cup packed brown sugar
• 1 1/2 - 2   cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
• 1 1/4  cups all-purpose flour
• 1 1/4  teaspoons baking powder
• 1/4  teaspoon salt
• 1/2  cup butter, softened
• 3/4  cup granulated sugar
• 1   egg
• 1   teaspoon vanilla
• 1/2  cup milk

 Directions:

 

1.Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid over browning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.

2.In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.

3.Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.

 Source: Recipe.com