Jello Salad

One of my favorite dishes during the holiday season is my mom’s jello salad. Everyone in my family loves it and I’m pretty sure we would all be disappointed if it didn’t make it on the holiday menu. It includes some of my favorites: strawberries, pineapple, and bananas. It is easy to make and would be perfect side for any meal. For those that are familiar with strawberry pretzel salad, this is it’s rival, and honestly it would be hard to name a favorite between the two because they each offer something a little different. If you are debating what to serve this holiday season, consider this salad…it is sure to be a crowd pleaser!

Jello Salad

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1 large box of Strawberry-Banana Jello

1 medium to large can crushed pineapple

1 bag frozen strawberries

2 to 3 crushed bananas

Bring the water for the jello to a boil. Add the jello and the frozen strawberries, stirring until thawed. Add pineapple and bananas and mix together.

Place half the mixture into a 9 x 13 pan (or a similar size). Let sit in the refrigerate until mixture is somewhat firm. Add the rest of the jello and store in the refrigerate until set for several hours or overnight.

One Year Ago Today: Pumpkin Pie Bars

Watermelon – Strawberry Slushy

This past weekend was a very relaxing one for me and my husband. We decided to pick up a watermelon at the grocery store to munch on throughout the week. I am always amazed by how much watermelon my dear hubby can eat in one sitting! After cutting up half of the watermelon and taking a sample, I discovered that we had purchased an over-ripe watermelon. For those that don’t quite know, over-ripe watermelons have a mealy/grainy texture. While the flavor is still really sweet, I can’t handle the texture. I probably should have taken the watermelon back, but since I had already cut half of it up I did a little research and found a refreshingly sweet slushy! The temperatures in New York are quite warm for this area. I am starting to feel like I’m back at home for a summer in Oklahoma!! Needless to say, this slushy really hit the spot, providing us with an icy cold, refreshing beverage.  If case you have some leftover watermelon from the weekend, try this drink…you won’t be sorry!!

Watermelon – Strawberry Slushy

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1 cup fresh strawberries, hulled

1 1/2 cups watermelon, cubed and seeded

3 tablespoons honey (use sugar as a substitute if needed)

3 tablespoons fresh lime juice (use lemon if needed)

1 cup ice cubes

Place all ingredients in a blender and process until smooth. Serve immediately.

Source adapted from: www.nytimes.com

Strawberry Shortcake Cheesecake Ice Cream

The title of this ice cream is quite long, but it does capture all the flavors included in this sweet treat. This was my first time using an egg base and I was really surprised at the difference in taste. Even though it does add extra prep time, the results are worth it! I also understand that not everyone has the time to make homemade shortcakes for this ice cream, so I have a few suggestions…find store bought shortcakes or use graham cracker crumbs. For those that might be looking for a homemade cheesecake ice cream, this was awesome. Substitute the strawberries for whatever you desire and you will be impressed with the results! I am looking forward trying many, many more flavors this summer. What is your favorite ice cream flavor?

Strawberry Shortcake Cheesecake Ice Cream

Makes about 6 quarts

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2 1/2 cups half-and-half, divided

2 1/2 cups heavy whipping cream, divided

4 large eggs, lightly beaten

2 (8oz) packages cream cheese, softened

2 pounds fresh strawberries, finely chopped

5 cream cheese shortcakes, crumbled

In a large saucepan, whisk together 1 1/2 cups half-and-half, 1 1/2 cups cream, 2 1/2 cups sugar, and eggs. Bring to a boil over medium heat, stirring frequently; remove from heat.

In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually beat in hot cream mixture. Cover, and chill completely.

In a medium bowl, combine strawberries and remaining 1/4 cup sugar, tossing gently to coat. Let stand for 15 minutes.

To cream mixture, stir in remaining 1 cup half-and-half, remaining 1 cup cream, strawberries, and crumbled shortcakes. Pour mixture into container of an electric ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer safe container and freeze for at least 4 hours for a firmer texture.

Source: Cooking with Paula Deen, July/August 2008

Strawberry Shortcakes

Strawberry season is one of my favorite times of the year. It means that the warmer weather is upon us and strawberries are in their prime, meaning lots of good deals at the store and lots of strawberry desserts! I made a batch of cream cheese shortcakes over Memorial Day weekend, mainly for a surprise I will tell you about tomorrow. Since I only used half a batch, I couldn’t let them go to waste….thus we made strawberry shortcakes!  The shortcakes were very good on their own, only made better with some strawberries and fresh cream on top.  To make fresh whipped cream, whip 1 cup of  heavy cream until soft peaks form. Add 1 to 2 tablespoons of sugar and whip until soft peaks form again.

Make sure to stop by tomorrow and I will show you what I did with the remaining shortcakes!

Cream Cheese Shortcakes

Makes about 10 shortcakes

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2 1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 (3oz) package cream cheese, softened

1/3 cup heavy whipping cream

Preheat oven to 375. Line a baking sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add cream cheese, stirring to combine. Add cream, stirring just until dry ingredients are moistened.

On a lightly floured surface, roll out dough to 3/4 inch thickness. Cut with a 2 1/2 inch round cutter, re-rolling dough as necessary. Place shortcakes on prepared baking sheet. Bake for 13 to 15 minutes or until lightly browned. Cool completely. Crumble 5 shortcakes; reserve remaining shortcakes for another use.

Source: Cooking with Paula Deen, July/August 2008