Strawberries and Cream Bars

This recipe has been shared in Martha's Everyday Food Magazine and at Pip and Ebby's blog where you can see the original recipe along with pictures. I served this dessert at my recent book club meeting and it was a huge hit. It will become a Summertime staple at my house!

Prep: 20 minutes, plus freezing time
Yield: 12-15 bars

In a blender or food processor, combine:
2 pounds strawberries, hulled and halved
3/4 cup sugar
Pinch of coarse salt

Puree until smooth. Pour into a 9x13 baking dish and transfer to the freezer. Scrape with a fork every 30 minutes until mixture is thick and slushy for about 2 total hours.

In a large bowl, using an electric mixer, beat 7 large egg whites on high speed until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes.

In another medium bowl, beat the following on high speed until stiff peaks form, about 1 to 2 minutes:

2/3 cup cold heavy cream cream
1 teaspoon vanilla

With a rubber spatula, gently fold whipped cream into egg white mixture. Pour over the strawberry mixture and smooth the top with a rubber spatula. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.

Strawberry Almond Salad

I had this salad last week at a family party, and it's better than the strawberry-walnut salad I had at Mimi's Cafe a few weeks back.

1 bag baby spinach

1 bag Romaine lettuce

    (can use 1 bag of red leaf lettuce)

Mozzarella cheese (shredded)

Green Onions (1 bundle or 8 onions)

Sugared almonds (slivered)

Pecans (whole)

Strawberries (1 lb container sliced)

    (can use apples and dried cranberries)

Dressing:

1 c. oil

¾ c. sugar

½ c. red wine vinegar

1 tsp. garlic

½ tsp. salt

    (can add 1 tsp. dry mustard and ½ tsp. celery seed)

Whip in blender

Add dressing to salad just before serving.

Sugared nuts:

Put in non-oiled pan (Teflon)

1 c. sugar

1½ c. almonds

1 c. pecans

Medium to low heat.  Stir when slightly brown and take off heat quickly.

Tucanos Grilled Pineapple

My brother has been singing the praises of grilled pineapple, so I set out to find a good recipe and try it out. We have been loving this Tucanos Pineapple from Kieras Recipes. (I really only got a taste because my 8 year old gobbled up the rest.)

Ingredients:

* One half pineapple, cut into long spears
* 1 TBPS butter
* 1/2 cup brown sugar
* 1 Tsp. cinnamon, in all
* lemon juice


Fire up the grill to medium heat. Before putting the pineapple down, sprinkle the spears with half of the cinnamon and a little bit of brown sugar. This will facilitate a sweetness and instant carmelization when they hit the grill.

In a small saucepan, heat the butter, brown sugar and the rest of the cinnamon. Heat until bubbly and the sugar is properly melted.

Grill the pineapple spears over direct heat about 2-3 minutes per side, turning occasionally. Each time it turns, baste with a brush of glaze. When finished, plate up and drizzle a final amount of glaze on top.

Mom's Cranberry Salad

This recipe was submitted by Jen at Mythbuster Beauty. Check her out!

1 lb. fresh cranberries
2 cups sugar
2-3 oranges or tangerines
2 apples
1 cup pecans or walnuts
1 cup crushed drained pineapple
2 small boxes Orange, Lime, Raspberry Jell-O
1 1/2 hot cups water for each box

Clean and chop all fruit into small chunks, no need to peel the apple. Dissolve Jell-O with hot water and combine extra sugar.

In a blender:

Pour 1/4 of jell-o, fruit, and nuts and lightly puree. I recommend doing this is four parts because otherwise it can be extremely messy. Pour blended mixture into a serving dish. Continue until all is combined and then place in fridge to set up.

This is a very fresh and delicious homemade cranberry sauce!