Friday, April 23, 2010

Strawberry Cheese Trifle

This is another recipe that my Grandma made for our family.
She finds the best recipes.
The original recipe called for canned cherry pie filling.
And that was how I had it the first time.
I was really wanting to do raspberries this time,
but couldn't find a single fresh raspberry anywhere.
So, I settled for strawberries, which wasn't too bad either!
I just made an envelope of junket to make it "pie filling" worthy.
So, go ahead and make it however way you would like!
But if anything...
I suggest you make it.
It will be worth it!
Strawberry Cheese Trifle
(The original name is Valentine Cherry Cheese Trifle)
1 8 oz pkg cream cheese
1 14 oz can sweetened condensed milk
2 cups heavy whiping cream, whipped and sweetened
1 tsp almond extract
1 prepared angel food cake
* 2 21 oz cans cherry pie filling
* 2 pkg fresh strawberries & 1 envelope Junket
* 4 pkg fresh raspberries & 1 envelope Junket
* whichever fruit you decide on!
Grab your trifle bowl, go ahead and get it out of the hall closet
and get it dusted off, because you are going to need it!
(Oh wait, that's just me? oh, ok!)
First of all, make sure you make that whipped cream!
Also, if you are doing the junket method...make that ahead of time as well,
as it needs time to cool.

Take the prepared angel food cake and cut it into 1-inch pieces.
I TRIED to use the entire cake, but you will see that I shouldn't have.
Perhaps my trifle bowl is a little small?
I don't know, it just didn't all fit!
So, my suggestion?

Layer the pieces of angel food cake in a single layer on the bottom of the trifle bowl.
Next, in a seperate bowl, combine the cream cheese and can of sweetened condensed milk
and beat until smooth.
Stir in the almond extract and then half of the prepared whipped cream.
Spread half of the cream cheese mixture over angel food cake pieces.
Top cream cheese mixture with half of the pie filling.

Now you are going to repeat those layers again!
The recipe calls to top the trifle bowl with the remaining whipped cream.
Uh, yeah...mine didn't fit!
I just did a dallop of whipped cream on each individual serving...
which was HUGE by the way!
It's fun and pretty and went perfect with the dinner I made for my in-laws.
Let me know if any of you try it with the raspberries.
I'm curious to know if I am going to have to make this one again.
And I say 'HAVE' to make it again with a smile on my face!

Monday, April 19, 2010

Fruit Pizza BITES

I was blog hopping and I discovered this recipe on
and I realized that it would be perfect to take
for a couples date night with some friends!
I love fruit pizza...and I thought that these would be fun...
they are miniature-little pizzas....
and we all know how much I like the littler portions...
(makes you think they aren't as fattening!)

I have to tell you, I have never seen a recipe for the cream cheese part
that calls for lemon juice.
I thought it was perfect...paired with the fruit.
It really is worth it to make these...
although if your kids will let you get through frosting them before eating them all..
or BEGGING you for "just one mom, pllleeeeeeaasssssssseeeeeeee!"

Give it a try...especially since fruit is in season,
the weather is nice.
It will make you wish for summer that much quicker!

Fruit Pizza Bites
(from a place to bloom)

1 (16 oz) Pillsbury sugar cookie dough roll
1 (8oz) package cream cheese
1/3 cup sugar
1/2 tsp vanilla extract
2 tsp lemon juice
For mine, I used:
Preheat oven to 325*.
Slice the cookie dough pretty thin,
trying to do it as thin as you can without it crumbling.
(I'm really not good with measurements)

Place onto a greased cookie sheet and bake for 7 - 8 minutes.

Allow to cool.
In a seperate bowl, combine the cream cheese, sugar, vanilla, and lemon juice.
Mix until combined and creamy.
Spread onto cooled cookies.
You can go pretty liberal, there is enough cream cheese for all these babies!
Decorate with fruit as desired.

Hopefully this nice warm weather will make me want to start baking again!
Sorry I have been a slacker.
I just can't get into it.
Thanks for supporting me though.
Look for more recipes to come!

Thursday, April 1, 2010

Banana Bars

Sorry it's been so long since i've posted.
It's amazing how fast life can get away from you.
I've been working extra at work...
a little potty training of my son (done in a week! YAHOO!)
a random and rare sunny day that caused sunburn that I took FULL advantage of!
Yeah...all the sudden it had been a week and I hadn't baked ANYTHING
Well, i'm back with a few recipes.
Hopefully with spring coming up
(hopefully it will stop SNOWING for spring to come)
I'll be able to get that baking inspiration again!
This banana bar recipe I have been waiting for since Christmas time
from my husbands aunt.
It is so good...i've had requests from work to make it again!
Anytime you have some bananas that are about ready to turn,
try this one on for a change!
I don't think you'll be disappointed!
Banana Bars
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream (I used light and it was fine)
1 tsp. vanilla
2-3 mashed ripe bananas
2 cups flour
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350*
In a large bowl, cream together butter, sugar and eggs.
In a seperate bowl, mash the bananas.

I just used my pastry blender...i'm sure a potato masher would work just as well.
Add the mashed bananas, vanilla and sour cream.
Mix the dry ingredients together and then add to the banana mixture.
Pour into a greased jelly roll pan.

Bake for 20-25 minutes.
It will be just as light as the unbaked mixture above!
Top with a cream cheese frosting....which I forgot to take a picture of....sorry!
1 8 oz pkg cream cheese ( I did NOT use light!)
1 cube of butter
2 tsp vanilla
4 - 5 cups powdered sugar (I used 4)
Mix together butter, cream cheese and vanilla.
Add powdered sugar until it reaches the consistancy you like.
Frost bars and I dare you not to eat them all!

Happy Easter/Spring Break/Winter?