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!

Fruit Pizza BITES

I was blog hopping and I discovered this recipe on
bloom
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

AND ANY FRUIT YOU WANT!

For mine, I used:

strawberries
blueberries
raspberries

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!

Peach Cobbler

Yummy Peach Cobbler!

I got this recipe from my favorite website & channel....Food Network!

Man, I love that channel! I could watch those shows all day!

8 tbsp. butter

Place butter in a 9 x 13 pan. Put pan in 350* oven to melt the butter.
4 cups peaches, peeled and sliced

1/2 cup water

1 cup sugar

Combine peaches, water and sugar and mix well. Bring to a boil and simmer 10 minutes.

Prepare batter.

1 cup sugar

1 1/2 cups flour

1 1/2 cups milk

1 tsp. baking powder

1 tsp. vanilla

1 tsp. cinnamon (if desired)

I recommend it, because it was GOOD!

Once butter has melted in pan, pour batter in pan.

Do not stir.

Place peaches in pan, on top of batter.

DO NOT STIR.

Spoon in peach juice.

Sprinkle cinnamon on top if desired.

Bake in oven for 35-45 minutes.

Serve with whipped cream or ice cream.

Delicious!

Ice Cream

After being extremly disappointed in myself for thinking I could accept FALL already,

I decided to fight back.

I kinda forgot all about peaches.

Peaches are the last hope for summer.

There is nothing better than peaches and cream...and a little bit of sugar!

Well, this recipe isn't for peaches and cream...and a little bit of sugar...

but ironically it calls for...

peaches and cream and a little bit of sugar!

Of course, it is very versatile,

meaning you can change out the fruit

for whatever is in season.

And right now, it is the peach.

The fruit that has waited all summer long to be enjoyed!

1 quart cream (or half and half)

3 cups sugar

juice of 3 lemons

2 cups peaches

milk to finish

In ice cream maker bowl,

combine cream and sugar and stir until sugar is dissolved.

Add lemon juice.

With the fruit,

if you want to have larger chunks of fruit in your ice cream,

I would suggest cutting them into very small pieces.

If you do not want chunks of fruit in your ice cream,

cut up the fruit and mash with a potato masher or pastry cutter.

Add fruit and then add milk until you reach the fill line of your bowl.

The secret to getting your ice cream to freeze fast is salt.

Make sure that you are adding salt inbetween the layers of ice.

Also, pour some water over the ice and salt in your ice cream maker

to make the ice a little colder.

(thanks to Uncle Kelly for the ice tip!)

Make sure that you are checking the ice levels often.

Tonight, mine only took 30 minutes

when it has taken between 40-50 minutes to freeze.

Enjoy and savor the last days of summer...while they last!