Brownie Strawberry Trifle

The first time I tasted this, I was at my grandma Walker's house about 11 years ago. The reason why I remember this moment so well was because I think I ate about five helpings of this stuff. It was phenominal. Maybe it's  because I LOVE fresh berries and I LOVE chocolate mousse. It definately helps to throw in a few brownie chunks too. For a more attractive look, use a glass bowl so you can see all the layers.
-Christine
Brownie Strawberry Trifle

1 package fudge brownie mix
1 (3.5 ounce) chocolate mousse mix
1 tub of cool whip
1 carton of sliced fresh strawberries, sliced

Prepare brownies according to box directions. Cool and slice into bite sized chunks. Prepare chocolate mousse according to box directions. In a serving bowl, layer half of the brownies, half of the chocolate mousse, half of the cool whip, half of the strawberries. Repeat. Chill in the refrigerator.

Asparagus Soup

We have some friends that grow asparagus and they so generously share with us. I love grilling it...wrapping it in bacon and frying it... boiling it and dipping it in melted butter. I created this great soup recipe for this wonderful vegetable. My husband, who is NOT a soup person, LOVED this soup and went back for seconds.~BJ

Asparagus Soup

recipe by BarbaraJo 

2 bundles of asparagus

1 onion

3 cups chicken broth

2 TBS lemon juice

1/2 cup cream

Chop the asparagus and onion. Boil in the broth until tender. Remove from pot and blend until smooth. Return to soup pot and add cream and lemon juice. Serve warm or cold.

Mom's Nanaimo Bars

Growing up in Canada this has to be one of our favorite desserts. They are hard to find in the States and non-existent in Mexico so here is a recipe that you can recreate your own, or try them for the first time. They are divine. I don't know anyone who doesn't like these. I think my mom would keep a year supply of these babies in stock if she could. They are THAT good. ~BJ



Mom's Nanaimo Bars
recipe by Laurel Udall

First Layer:
1 package of Graham crackers
1 stick of melted butter
1/2 cup sugar
1/4 cup cocoa powder
2/3 cup coconut

Combine in a food processor, or in a zip lock bag and a rolling pin. Firmly press into a 9x12 casserole dish, greased. Bake at 350 for 5-7 minutes.


Second Layer:
1 cup butter
1 tsp. vanilla
3 cups powdered sugar
1 tsp. salt
2 tsp. instant vanilla pudding mix

Cream all ingredients together. Spread over cooled crust. Refrigerate for 30 minutes.

Third Layer:
2 cups Chocolate chips
1 TBS butter

In a bowl combine chocolate chips and butter. Microwave for 2-3 minutes stopping every 30 seconds to stir until melted. Spread on the top layer and refrigerate until chocolate sets.

Chocolate-Drizzled Strawberries and Cream Pie

 I saw this online and HAD to make it. It was so easy and so good. I ended up serving it at a family b-b-q and it got GREAT reviews. It is very impressive in appearance but so simple. ~BJ

Chocolate-Drizzled Strawberries and Cream Pie

Recipe by Our Best Bites


1 quart fresh strawberries (frozen’s not gonna cut it here. If you use them and then leave a comment telling us how gross this recipe is, we’ll cut you. Just kidding. But seriously peeps, don’t use frozen strawberries.)
1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1-2 ounces chocolate


In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form.  Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined.  Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.
Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.
If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.

Fruity Cool Whip Salad

This fruity salad is perfect for the upcoming summer months! It's so quick and takes so little time to make. All you need is:
1 Thawed carton of  cool whip
1 Small package of your favorite dry package of Jello. I personally like raspberry or cherry, but you can use whatever tickles your fancy
1 Can of drained fruit. I prefer crushed pineapple or cut up fresh strawberries.
(You can use orange jello mix with mandarin oranges) 2 Cups of mini marshmallows
Mix this all together and watch the colors all come together as a perfect blend of a fruity and creamy treat. -Laurel

Creamy Coconut Dessert...Easy as 1-2-3!

This is SO easy and yummy. It's as easy as 1-2-3!
1 quart of Vanilla Ice Cream. Choose your favorite brand
2 Cups of Milk
3 Small Packages of instant vanilla pudding
Mix the above together in a mixer until smooth and creamy. Then add one teaspoon of coconut extract. Pour into a 9x13 pan that is lined with either crushed graham cracker crumbs OR crushed townhouse crackers (that has been mixed with one cube of melted butter to make it stick together). Top with cool whip and coconut. Refrigerate until chilled, but do not freeze.  -Laurel

Artisan Bread

Since I live far, far away from my favorite bakery (Kneader's) I have been craving crusty on the outside, chewy on the inside bread. I have FINALLY found the most amazing recipe ever. This is true artisan bread. The key to making this is using a dutch oven with a lid. It requires some heavy duty insulation at high heat. You can also buy the Paula Dean ceramic oval pan at Walmart (but I think that is around 45 dollars). The best way to make this bread is start it the night before. Then, the next day, it will be super easy. This bread literally melts in your mouth. This loaf didn't even last more than a few hours at our house. Thanks to my mother in law (Linda Hull) for the recipe.She's an amazing cook. -Christine

Artisan Bread
4 1/3 cups white flour
1 Tbl wheat flour
1 1/2 tsp salt
1 tsp instant yeast
2 1/4 cups of lukewarm water

Sift first 3 ingrediants then add water and yeast. Stir well in a large bowl. Make sure the bowl pulls away from the bowl or add a little but more flour until it does. You don't want your mixture to be too wet, or it won't work.
Cover the bowl with plastic and then with a towel. Leave for 12-18 hours.

Next Day:
Since your dough will have spread out by now, dust your counter with no more than 1/4 cup of flour and gather the dough into a blob. Dust with a little flour. Cover with towel and let rise for 2 hours. Meanwhile, turn on oven to 450 and put your dutch oven in the hot oven for an hour to preheat the pan.

Turn oven down to 400 F. Dump bread into pot, cover with lid and bake for 30 minutes. Remove the lid and bake for an additional 15-25 minutes, depending on how hard you like your crust. If you prefer, you can let the bread sit for a few hours to toughen up the crust.

Poutine

My favorite comfort food.
I don't know why I haven't introduced this one to my husband until now.

Oh-so-good!

This is a standard dish in Canada.

(my picture was not as beautiful so I got this one from the web.)

Poutine

*french fries (I made my own)

brown gravy (from a mix or from scratch)

shredded cheese or cheese curds (I prefer Mozzarella)

* For the fries. Cut up several potatos into 1/4 inch wedges. Cover in Olive Oil, garlic salt and a little chile powder. Bake at 450 degrees for 25-30 minutes. Or until golden brown.

Smoother your fries in gravy and top with cheese.

Serve warm so cheese melts. Eat with a fork!

Ham and Egg Cups

Here is an elegant way to serve breakfast. This is so simple! You can add whatever you want into your eggs. This is so versatile. ~BJ

Ham and Egg Cups

sliced ham
eggs
feta cheese (or any kind)
spinach
cottage cheese (optional)
salsa (optional)
basil (optional)

Take out a muffin pan. Spray with non-stick spray. Line each cup with a slice of ham. In a bowl, combine eggs with cheese and additional toppings.  It is about one egg per muffin cup. Pour about 1/3 cup of egg mixture into each ham cup. Bake at 350 degrees for 20 minutes or until egg is set in center. Do NOT overcook.

Peanut Butter Cookies

My pregnancy is almost over! Only 3 more weeks. That means 3 weeks left of having an excuse of eating sweets, desserts, sugar etc. This week I have had a MAJOR craving for PB cookies. These are so delish and simple. My husband even thinks these are "scrumptious" enough to be on the "scrumptious sisters" blog. -rachel

1 1/4 cups firmly packed light brown sugar

3/4 cup Peanut Butter

1/2 cup Butter Flavor Shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cups sifted all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Preheat oven to 375 degrees F. 

Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.

Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.