The Bryan Times - June 3, 2019 - Strawberries & Patriotism

Welcome June! We're all hoping the warmer temps will stay with us this month! June also brings strawberry season and Flag Day. Be sure to celebrate Flag Day on June 14th by flying the Stars and Stripes. 

Tips for displaying Old Glory: 

Don't display a flag at night unless it's illuminated.  If lighting isn't possible, make sure to take yours down at sunset. 

Always be sure the union (the blue field) is at the top left if you hang the flag from a staff projecting from a window or building. 

Never allow the flag to touch anything beneath it. 

Be sure to retire frayed or worn flags - they're no longer fit to serve as a symbol of our country.  Please don't just trash them. Most American Legion or Veterans posts host flag-burning ceremonies for this purpose. 

A dear friend gave me this recipe 20 years ago.  She made it for every reunion or potluck all summer long.  It's a delightful dessert. 

(Hint: If you want to save time, you can use a 16 ozs. pkg. of ready-made sugar cookie dough for the crust and mix an 8-oz. pkg. of cream cheese with a 7-oz. jar of marshmallow cream for the filling.)

"Lightened" Strawberry Pizza

STRAWBERRY PIZZA

1-1/2 c. all purpose flour

1 c. cold butter, cut into chunks

1/3 - 1/2 c. brown sugar
1/2 c. chopped pecans

1 - 8 oz. cream cheese, softened (reduced fat is fine)

3/4 c. powdered sugar

1 - 8 oz. tub (lite) Cool Whip, thawed

4 c. cleaned, sliced fresh strawberries

1 - 16 oz. pkg. (sugar free) strawberry glaze

Preheat oven to 350*. In large  bowl, combine flour, butter, brown sugar and nuts. Spread on 14" pizza pan or smaller-sized cookie sheet. Bake 12 - 15 minutes until browned. Cool.

In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up.

In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve. Keep leftovers refrigerated. Serves 10 - 15, depending on how you cut it. 

Do you know how to make fresh strawberries last longer?  Try this 'trick'..Just mix 2 cups of cold water with 1/2 cup of white vinegar in a large bowl and soak fresh strawberries (with tops on them) for about 20 minutes! Drain in a colander, rinse them and then lay the strawberries on a towel or paper towels to dry completely, about an hour. (A key to keeping them fresh) Refrigerate until ready to eat. (You won't be able to taste the vinegar!) 

If you are privileged to know Delores Cook from Bryan, you may have tasted these amazing melt-in-your-mouth goodies. (You can just imagine how quickly the COOKS and the BAKERS became friends!) This unusual cookie dough intrigues me. The batter is similar to pancake and they bake only 5 minutes at 450*. They also make wonderful 'shortcake' for your strawberries so enjoy them soon, with or without berries. 

SPECIAL SUGAR COOKIES 

2 c. buttermilk

2 tsp. baking soda

2 c. oil

3 c. sugar 

(I use 2-1/2 c.)

4 eggs

6 c. flour

6 tsp. baking powder

1 tsp. salt

1 Tb. vanilla extract

Preheat oven to 450*. Prepare a cookie sheet with parchment paper or a silpat. 

In small bowl, place buttermilk and baking soda; allow to stand while mixing oil, sugar and eggs in large bowl. Add buttermilk mixture, beating until smooth. Add flour, baking powder, salt and vanilla, beating until well blended. 

Drop by tablespoonsful onto prepared cookie sheet; sprinkle with sugar if desired. (Don't be alarmed - dough will spread) Bake 5 - 6 minutes. Remove to wire rack to cool. Allow cookie sheet to cool a couple of minutes before baking next batch. These freeze nicely.  Yield: about 5 dozen.

"Keep your face to the sun and you will never see the shadows." - Helen Keller (a blind woman) 

Leader Enterprise - June 13, 2018 - Sensational Strawberries

"Lightened" Strawberry Pizza

Since June is strawberry month, I couldn't resist sharing these luscious recipes including this awesome fruit. 

When purchasing strawberries, be sure to look for bright, plump berries with healthy-looking green caps. Ten medium-size strawberries have only 38 calories (one cup=about 50 calories) and deliver 118% of your daily vitamin C and 10% of fiber needs. How's that for a dose of 'good-for-you'??? This little berry is also loaded with disease-fighting antioxidants that have been shown to prevent skin, bladder and breast cancer in lab studies.

Simple ways to enjoy strawberries: 

• Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
• Sprinkle on a salad.
• Stir fresh berries into Greek yogurt.
• Combine frozen berries with bananas and low-fat milk to make a smoothie.
• Whir some sweetened berries in the blender; gently fold into Cool Whip for a quick and tasty dessert called a "Fool". 

You may want to make this luscious salad a few times this summer. 

STRAWBERRY BANANA CHEESECAKE SALAD 

1 (8-ounce) package cream cheese, softened

1 sm. (4-serv. size) pkg. instant cheesecake pudding, dry

1-1/4 c. liquid vanilla coffee creamer**

2 lbs. strawberries, hulled and sliced

3 med. bananas, cut into circles

2 Tb. fresh lemon juice 

In a medium bowl, using an electric mixer, whip cream cheese until it becomes smooth.  Add dry pudding mix. Beat until well combined. With mixer running slowly add creamer, a little at a time, to the cream cheese mix; mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Whip until smooth. In a large bowl, combine sliced strawberries, banana slices and lemon juice. Stir until all the fruit is coated with lemon juice. Add cheesecake mixture to fruit. Gently fold cheesecake mixture into fruit. Chill until ready to serve or serve immediately.(If you make ahead, drain any liquid formed and mix before serving). 

** Substitute for creamer: 1 cup heavy cream, 1/4 c. powdered sugar and 2 tsp. vanilla extract.

This just may become your summertime favorite!! 

STRAWBERRY PIZZA

1-1/2 c. all purpose flour

1 c. cold butter, cut into chunks

1/2 c. brown sugar

1/2 c. chopped pecans

1 - 8 oz. cream cheese, softened

3/4 c. powdered sugar

1 - 8 oz. tub Cool Whip, thawed

4 c. cleaned, sliced fresh strawberries

1 - 16 oz. pkg. strawberry glaze

Preheat oven to 350. In lg. bowl, combine flour, butter, brown sugar and nuts. Spread on 14" pizza pan or 10" X 15" X 1" cookie sheet. Bake 12 - 15 minutes until browned. Cool. (Or substitute prepared sugar cookies for crust. Bake according to package directions). 

In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up. In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve. Keep leftovers refrigerated. Enjoy every tasty bite!!!!

Enjoy this filling drink soon. Such a tasty way to begin, or end, your day.  SIP SIP HORRAH!

STRAWBERRY PEACH SMOOTHIE 

1 c. strawberries, cleaned (fresh or frozen)

1 large peach, cut in to wedges (fresh or frozen)

1 c. orange juice or (1%) milk (more or less, depending on the consistency you like)

1/2 c. favorite (Greek) yogurt (I used peach)

1 TB. honey or 1 sm. packet sugar or sweetener

1 Tb. flax or chia seeds

(If using fresh fruit, add 3-4 ice cubes)

Strawberries or peaches for garnish, optional

Place all of the ingredients in a blender; 'whir' on high until smooth. Garnish with additional strawberries or peaches if desired. Yield: 2 servings 

If you can't feed 100 people, then feed just one.~Mother Theresa

Special Sugar Cookies {Great with Strawberries}

My oh my!  These are VERY special cookies..and I'm very excited to share them with you!  

I'm so thankful my friend Delores COOK, from church, shared the recipe with me. (With last names like Cook and Baker, we quickly became friends!;) 

These are certainly the most unusual cookie I've ever made!

We love them as shortcake with berries too - MMMM! 

The batter is thin...it has 6 tsp. baking powder in it...you bake them at 450*...for FIVE minutes!

And they simply melt in your mouth!

The buttermilk adds a really nice flavor too!

They are beautiful and so light.  You don't have to feel guilty eating a few of them because it's almost like eating AIR.  =) 

Do hope you'll try them.  

SPECIAL SUGAR COOKIES 

2 c. buttermilk

2 tsp. baking soda

2 c. oil

3 c. sugar 

(I use 2-1/2 c.)

4 eggs

6 c. flour

6 tsp. baking powder

1 tsp. salt

1 Tb. vanilla extract

Preheat oven to 450*. Prepare a cookie sheet with parchment paper (I use a silpat). 

In small bowl, place buttermilk and baking soda; allow to stand while mixing oil, sugar and eggs in large bowl. Add buttermilk mixture, beating until smooth. Add flour, baking powder, salt and vanilla, beating until well blended. 

Drop by tablespoonsful onto prepared cookie sheet; sprinkle with sugar if desired. (Don't be alarmed - dough will spread) Bake 5 - 6 minutes. (You'll be amazed how high they rise, so quickly). Remove to wire rack to cool. Allow cookie sheet to cool a couple of minutes before baking next batch. 

These freeze nicely too. 

Yield: about 5 dozen 

Linked to 
Meal Plan Monday

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Flashback Friday - Patriotic Foodie Fun

WELCOME TO FLASHBACK FRIDAY!  Hope you'll enjoy these tasty 

treats to help add celebration to your upcoming holiday....

Oh how fun to celebrate the Red, White & Blue with this lovely dessert gracing your table! 

Red, White & Blue Poke Cake

The base is a sugar cookie mix, topped with a white chocolate mixture...topped with sweetened raspberries and blueberries...a perfect summertime dessert. 

Raspberries & Cream Dessert Squares

Using licorice and frosting gel, you can make these cute cupcakes...made with

buttermilk...a 'star' at your picnic table! 

American Flag Cupcakes

Easy enough the kids can help. Cut out star-shaped angel food cake and thread it with bananas and  berries....with a creamy simple dip recipe.  

Patriotic Berry Kebobs

Flashback Friday - Perfect Pies you'll want to try soon!

WELCOME TO FLASHBACK FRIDAY!! 

Always so honored when you take time to stop by...



This fabulous dessert is a staple around here in the summertime...
A SUGAR FREE OPTION available!! 


Low Cal Strawberry Cheesecake Pie

This is a type of a Mock Pecan Pie - try it soon! 

Simple Oatmeal Pie

A real sweet tooth satisfier - such wonderful flavor!!! Whips up in minutes...

No Bake Biscoff Cheesecake Pie

Rich, creamy, comforting...the kind you'll want to have again soon! 

Choco-Luscious Chocolate Cream Pie

Strawberry Soup with Angel Food Cake Croutons

Oh what a fabulous, easy dish to serve those you love for Valentine's Day!

This is a cold soup - whirred in the blender - topped with toasted angel food cake croutons. 

Sweet and sassy! Impressive too!

I served it to a group of ladies at church and they loved it. 

One of the 4 ingredients is Greek yogurt - if you don't care for it, or can't eat it, just omit it. It will still be good.

I love that this uses frozen (partially thawed) strawberries and can be made a few days ahead of time. 

If your mind works like mine....this is an easy recipe to memorize.  Each item added is half the amount (about) as the ingredient before! *-*

Enjoy! And have a HAPPY 

(hover over photo to pin)

STRAWBERRY SOUP 

2 c. partially thawed unsweetened strawberries

1 c. vanilla yogurt

1/2 c. orange juice

3 Tb. honey (or sugar substitute - like xylitol)

1/2 tsp. vanilla 

strawberry slices for garnish 

(along with croutons) 

Add strawberries, yogurt, orange juice, honey and vanilla to the blender; blend until smooth....about a minute.  Refrigerate; keeps for several days. Serve cold topped with sliced strawberries and croutons. 

ANGEL FOOD CAKE CROUTONS

1 8 - 9" angel food cake, sliced 

Preheat oven to 350. Cut angel food cake slices in 1" X 1" cubes. Place on a cookie sheet. Bake about 10 minutes, stirring about halfway, until lightly toasted and browned. Allow to cool. Store in sealed container until ready to use. 

If you really want to dress it up, drizzle soup with chocolate!

Linked to 
Weekend Potluck
Meal Plan Monday

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Copycat Strawberry Julius

It's August...and it's hot outside.  What do you do to cool down? 

I love copycat recipes...and I sure do love my Orange and Strawberry Julius.  But do we know for sure if they are truly a COPYCAT???  It really doesn't matter to me...as long as it tastes good.  

I adapted a recipe I found for a Copycat at Sweet as a Cookie. I love being able to use a sugar substitute in recipes like this one....and I normally reduce the amount of ice so I can easily sip it through a straw...and not constantly get brain freeze!

Hope you enjoy this tasty, and cooling treat. 

NOW GO CHILL! 

COPYCAT STRAWBERRY JULIUS

1 c. frozen sliced strawberries, slightly thawed

1/2 c. cold water

1/2 c. cold milk

1/4 c. white sugar

(I love using equal amounts of xylitol 

or 3 - 4  pkts. stevia)

1 tsp. vanilla (important!)

1 c. crushed ice 

Add all ingredients to a blender; process on high until smooth, about a minute. Add more water for perfect consistency if needed. 

Serves 2 - enjoy right away! 

Linked to Weekend Potluck
          Full Plate Thursday
         Meal Plan Monday

Copycat Orange Julius

Mango Cream Smoothie

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Leader Enterprise - August 3, 2016 - Summer Berries

"Lightened" Strawberry Pizza

Let's talk berries! These low-cal treats hit a nutritional sweet spot and brighten up our summertime menus. Berries are low in calories, high in fiber, and they contain vitamins and minerals your body needs to function normally.

Be sure to look for bright, plump strawberries with healthy-looking green caps. Ten medium-size strawberries have only 38 calories (one cup=about 50 calories) and deliver 118% of your daily vitamin C and 10% of fiber needs. How's that for a dose of 'good-for-you'??? 

One cup of blueberries provides a smaller amount of vitamin C plus some minerals for only 83 calories. The same amount of cranberries is similar, but with only 44 calories, one cup of raspberries offers vitamin C and potassium for 64 calories.

Some simple ways to enjoy berries are:

Copycat Wendy's Berry Almond Chicken Salad

• Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
• Add strawberry slices to a bowl of whole grain cereal.
• Sprinkle blueberries on a salad.
• Stir fresh raspberries or blackberries into Greek yogurt.
• Combine frozen berries with bananas and low-fat milk to make a smoothie.
• Add dried berries to warm oatmeal.
• Whir some sweetened berries in the blender; gently fold into Cool Whip for a quick and tasty dessert called a "Fool". 

Here's some of my favorite summer recipes including berries.

WENDY'S COPYCAT BERRY ALMOND CHICKEN SALAD

Mixed greens (spring mix or romaine)

Strawberries, washed and chopped

Blueberries, washed 

Asiago cheese, grated

Sliced (or slivered) Almonds,roasted 

Grilled chicken breast

Raspberry vinaigrette

Add greens to your bowl, then add desired toppings. Pour on some raspberry vinaigrette to enjoy a fabulous salad. 

A friend makes this fruit pizza for every summertime gathering. It's always a hit.  

STRAWBERRY PIZZA

1-1/2 c. all purpose flour

1 c. cold butter, cut into chunks

1/2 c. brown sugar

1/2 c. chopped pecans

1 - 8 oz. cream cheese, softened

3/4 c. powdered sugar

1 - 8 oz. tub Cool Whip, thawed

4 c. cleaned, sliced fresh strawberries

1 - 16 oz. pkg. strawberry glaze

Preheat oven to 350. In lg. bowl, combine flour, butter, brown sugar and nuts. Spread on 14" pizza pan or 10" X 15" X 1" cookie sheet. Bake 12 - 15 minutes until browned. Cool.

In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up. In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve. Keep leftovers refrigerated.

After a friend served this delightful dessert to me a few years ago, I make this often.What a terrific flavor combo. 

PEACH-BLUEBERRY CRISP 

3 - 4 peaches, about 1-1/2#, peeled and

sliced into wedges

2 c. blueberries, cleaned

1 hp. TB. cornstarch

2 TB. lemon juice

1/3 c. sugar

2/3 c. all purpose flour

1/2 c. old-fashioned oats

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

3/4 c. light brown sugar

5 TB. (unsalted) butter, cut into small pieces

Preheat oven to 350. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside.  In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly.   Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture.  Bake 45 minutes or until golden brown.  Serve warm with ice cream or whipped topping. Yield: 6 - 7 servings

Enjoy your summer! Remember: Life is the Berries!

Bill Meyer was quoted as saying "Every thought is a seed. If you plant crab apples, don't count on harvesting Golden Delicious".