Strawberry Orange Muffins

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I’m always on the lookout for new muffin recipes and these are yummy!

Now, the recipe calls for a teaspoon of jam in the middle but I really don’t think it adds anything to the recipe so if you don’t have any jam, it’s fine to skip it.  I used foil cupcake liners which came off when I was taking them out of the pans.

Strawberry Orange Muffins 2

Strawberry Orange Muffins

2 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
1 egg
1 tbsp orange zest
1 cup strawberries, thinly sliced
1/2 cup strawberry jam ~ I used strawberry preserves

Preheat oven to 400º. Grease muffin tins.

In a large bowl, combine flour, baking powder, baking soda, and salt; set aside.

In a medium bowl, combine the sugar, milk, sour cream, vegetable oil, egg, and orange zest. Stir in the strawberries Add to the dry ingredients and stir until just combined. Do not overmix.

Place a tablespoon batter in each muffin cup. Top each with a scant teaspoon of jam. Top each with batter, filling each cup about 2/3rds full.

Bake 15-18 minutes or until golden brown.

Cool in pans for 5 minutes, then remove from pan.

Makes 16 muffins.

Strawberry Orange Muffins

Source:  Second Helpings from The Valley Palate

Happy Cooking!

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Strawberry Mousse

3 Comments

I love any flavor of mousse but so many of them use raw eggs that I don’t usually make them.  Yes, I know I can use pasteurized eggs but  for some reason, I don’t.  Anyway, this recipe doesn’t have any eggs at all.  It tasted like fresh strawberries which I loved.  I hate when I can’t taste the flavor.  It is also very easy to make.

A Strawberry Mousse

Strawberry Mousse

1 cup fresh strawberries
1 cup sugar
1 tbsp unflavored gelatin
1/2 cup cold water
1/2 cup hot water
1 tbsp fresh lemon juice
1 cup whipping cream

Place the strawberries and sugar in a blender and process until pureed. Let stand for 30 minutes.

In a bowl, soften the unflavored gelatin in cold water. Add the hot water and stir until the gelatin dissolves.

Add the gelatin mixture to the pureed strawberries and process in the blender to mix well. Add the whipping cream and whip for 5 minutes. The mixture will not whip up like whipping cream usually does.

Pour into 4 dessert dishes and chill for 2 to 3 hours or until set.

Makes 4 servings. I made 2 large servings instead of the 4.

Recipe adapted from Something’s Simmering

Happy Cooking!

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Strawberry Sour Cream Jello Salad

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I’ve made no secret of the fact that I love jello.  It’s weird, I know, but I crave the stuff.  At one of my daughter’s bridal showers, this salad was on the table and I was in heaven.  I didn’t get the recipe right them so I searched around until I found it.

It’s easy to make but takes a little planning.  I made it with sugar-free jello and less fat sour cream so it was not full of sugar and fat.  Mr. Meat Eater loved it, too, and I think it would be great for picnics or BBQs.

Strawberry Sour Cream Jello Salad

1 large box strawberry jello ~ I used sugar-free
1 small box strawberry jello ~ I used sugar-free
2 cups boiling water
2 (10 oz) boxes frozen strawberries ~ I used berries in light syrup
1 (20 oz) can crushed pineapple
1 (16 oz) container sour cream ~ I used less fat

Mix boiling water with jello in a large bowl. Add strawberries (Frozen is fine) and pineapple ~ all the juices from the fruit go in too.

Pour half this mixture in a 13×9 pan and leave the other half in the bowl. Put both in the refrigerator. When the bottom layer has jelled, spread sour cream over it. Pour thickened jello from the bowl carefully over the sour cream.

Chill until the all the jello is firm.

Makes 8-10 servings

Happy Cooking!

Red, White and Blue Trifle

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This trifle is another recipe that I’m reblogging since it’s perfect for July 4th.

It’s very easy to make and looks very patriotic.  You can make it with all sugar-free products like I do or use the regular products ~ it’s great with either.  This recipe uses help from prepared products, but you can always make yours from scratch.  I always use more fruit than necessary and I never use the banana since I’m not much of a banana fan.

Red, White, and Blue Trifle

1 1/2 cups cold milk
1 (4 ounce pkg.) cheesecake flavor instant pudding
1 (8 oz.) Cool Whip, thawed
16 ounce frozen pound cake, thawed
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana

Mix together the milk and pudding mix and beat with a wire whisk for 1-2 minutes or until well blended. Gently stir in the thawed Cool Whip.

In a trifle bowl or large glass bowl, layer half the cake cubes, half the fruit, and half of the pudding/Cool Whip mixture. Repeat layers, ending with pudding/Cool Whip mixture.

Chill at least 2 hours before serving.

Makes 12 servings

Happy Cooking!

Strawberry Dip from Simple Shortcut Recipes

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Day 5 of recipes from from Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this cookbook, comment on the post HERE!!

This is really delicious recipe that is perfect for Spring.  It’s super easy to put together.  I am looking forward to going to the strawberry patch and coming home and making this to go with the fresh strawberries.  I used light cream cheese and just sprinkled the ginger in the mix.

Strawberry Dip
Submitted by Deborah Patterson, Carmichael, CA

VIEW PRINTABLE RECIPE HERE!

1 (8 oz) pkg cream cheese, softened
1 (7 oz) jar marshmallow creme ~ I use Kraft
1 tbsp lemon juice
ground ginger to taste
whole strawberries, cleaned and hulled

Combine all the ingredients ~ except strawberries ~ in a small mixing bowl. I used a hand mixer since it was easier than mixing by hand. Whip until smooth.

Serve with strawberries.

Makes 8-10 (or more) servings

Happy Cooking!

Strawberry Cake

11 Comments

I made this cake for my daughter’s birthday at her request.  Actually, she asked for a strawberry cake so I was unsure whether she meant a cake with strawberries or a strawberry flavored cake.  I went with the cake with strawberries.  I hunted around for a recipe and found this recipe posted by BecR on Food.com .  It is fabulous.

It’s an easy cake to make and it looks like you were working all day.  I made the cake layers from a box but you can make homemade or buy the layers in a bakery.

In the second not-very-good picture, I just wanted you to be able to see where exactly to put the strawberries. I should never be allowed to cut cakes or pies, LOL!

Strawberry Cake

2 pints fresh strawberries, sliced
3 tbsps sugar
2 (9 inch) white cake layers, already baked
6 ozs cream cheese, softened
1/3 cup confectioner’s sugar, sifted
3/4 tsp vanilla
1 1/2 cups heavy cream

Make or purchase the white cake layers and allow to completely cool if baking.

Mix the strawberries with the sugar in a medium bowl and set aside at room temp for about 30 or so minutes. Put aside a few strawberries for garnish if you so desire.

Using a mixer on medium, whip the cream cheese and powdered sugar and vanilla until creamy, about 2 minutes. Beat in the cream until it starts to thicken, then increase to high and beat until soft peaks form. Do not over mix.

To assemble the cake: Place one layer on serving plated and layer half of the sweetened strawberries over the top and press gently. Spread about 1/3 of the frosting CAREFULLY over the strawberries to within about 1/2 inch of the sides.

Place the second layer on top and press down gently. Do the same with the strawberries. Frost the sides and top of the cake.

Decorate the cake as desired.

Store in the fridge.

Makes 8 servings

Happy Cooking!

Fresh Strawberry Mini Muffins

5 Comments

Hands down the most popular recipe on my blog is Fresh Strawberry Muffins.  This recipe for mini muffins is different but just as good.  It’s very easy to make.  I used the strawberries from my first CSA pick-up.  The berries were super sweet and worked really well in this recipe since there isn’t much sugar.  The recipe said it made 36 but I didn’t make nearly that many ~ about 22 or so.

Fresh Strawberry Mini Muffins

2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup canola or vegetable oil
1 egg
1 cup chopped fresh strawberries

Heat oven to 375º and spray 36 mini muffin cups with cooking spray.

In a large bowl, mix the flour, sugar, baking powder and salt. In another smaller bowl, mix the milk, oil, and egg.

Add wet mixture to dry, stirring just enough to mix it together. Do not over mix or the muffins will be tough. Gently fold in the chopped strawberries.

Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.

Bake for 12 to 16 minutes (mine took the whole 16 minutes) or until a toothpick inserted in the middle comes out clean.

Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.

Makes 36 muffins although I made considerably less.

Happy Cooking!

Easy Strawberry Pie

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Hooray!  I finally found a strawberry pie recipe that actually cuts into a pie shape instead of having pie soup on my plate.  Plus it has the added bonus of having jell-o in it and I LOVE jell-o, LOL!

You can make your own pie crust or buy a premade one ~ either way, this pie is nice and strawberry tasting!

Easy Strawberry Pie

1 (9 inch) baked and cooled pie crust
3/4 cup sugar
2 tbsps cornstarch
1 cup water
1 (3 ounce) pkg strawberry jell-o (I used sugar free)
4 cups sliced fresh strawberries, I just chunked mine up and kept the small ones whole

In a medium sized saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil and cook until thickened, about 2 minutes or so. Remove from heat and stir int he jell-o until it is dissolved. Refrigerate this mixture until slightly cooled ~ about 15 minutes.

Arrange berries in the pie crust and pour cooled jell-o over the them. Refrigerate until set.

Makes 8 servings.

Happy Cooking!

Red, White, and Blue Trifle

3 Comments

In honor of the Olympics, I decided to make my red, white and blue trifle for dessert last night.  It’s so easy to make and I used all sugar free products so that I could have some.  This recipe uses lots of help from the grocery store but you can always make homemade versions instead of store bought. I end up using the pint of blueberries and a whole package of strawberries and I never add the banana.

This is also a nice dessert to make for the Fourth of July or any patriotic holiday.

Red, White, and Blue Trifle

1 1/2 cups cold milk
1 (4 ounce pkg.) cheesecake flavor instant pudding
1 (8 oz.) Cool Whip, thawed
16 ounce frozen pound cake, thawed
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana

Mix together the milk and pudding mix and beat with a wire whisk for 1-2 minutes or until well blended. Gently stir in the thawed Cool Whip.

In a trifle bowl or large glass bowl, layer half the cake cubes, half the fruit, and half of the pudding/Cool Whip mixture. Repeat layers, ending with pudding/Cool Whip mixture.

Chill at least 2 hours before serving.

Makes 12 servings.

Happy Cooking!

Strawberry Rhubarb Oatmeal Bars

6 Comments

Strawberry and rhubarb is such a great combination and these bars are a very good way to use them.  They are easy to make but you do have to make the filling up first and let it col some before proceeding with the recipe.  I subbed Splenda blend for the sugar and left off the drizzle.

Straw & Rhubarb Bars CW

Strawberry Rhubarb Oatmeal Bars

Filling:
1 1/2 cups fresh rhubarb, cut in 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 tbsp fresh lemon juice
1/4 cup Splenda blend or 1/2 cup regular sugar
2 tbsps cornstarch

Crust:
1 1/2 cups flour
1/1 2 cups quick cooking oats
1 cup packed brown sugar
3/4 cup butter, softened
1/2 tsp baking soda
1/4 tsp salt

Drizzle:
3/4 cup powdered sugar
1 tbsp milk, use more (1 tsp at a time) if needed

Combine the rhubarb, strawberries and lemon juice in a saucepan and cook over medium heat, stirring occasionally for about 8 to 12 minutes or until the fruit is tender.

In a small bowl, combine the 1/4 cup Splenda (or 1/2 cup sugar) and the cornstarch and stir this in the fruit mixture in teh pan. Continue to cook, stirring constantly, until the mixture comes to a full boil (about 1 minute). Continue boiling until fruit is thickened. Removed form heat and set aside to cool.

Heat oven to 350º.

Combine all crust ingredients in a large bowl and beat with a mixer at low speed until it resembles coarse crumbs. Set 1 1/2 cups of the crumb mixture aside. Press remaining crumb mixture onto the bottom of the a greased 13×9 pan. Spread cooled filling over the crust and then sprinkle the reserved crumb mixture over the top.

Bake 30-35 minutes or until golden brown.

Combine drizzle ingredients and drizzle over cooled bars. Cut into squares.

Makes 36 bars.

Happy Cooking!

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