Angel Berry Trifle

 1 1/2 c. cold milk

1 pkg. instant vanilla pudding mix

1 c. vanilla yogurt

6 oz. reduced fat cream cheese

1/2 c. reduced fat sour cream

2 tsp. vanilla extract

1 (12 oz.) carton frozen whipped topping, thawed

1 prepared angel food cake, cut into 1 inch cubes

1 pint each blueberries, blackberries and raspberries

In a small bowl, whisk milk and pudding mix for 2 minutes or until thickened.  In a mixing bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth.  Add the pudding mixture to the bowl.  Then fold in the pudding mixture and 1 cup of the whipped topping.

Place one third of the cake cubes in a 4 quart trifle bowl.  Top with one third of the pudding mixture, a third of the berries and half of the whipped topping.  Repeat the layers.

Makes 14 servings.

Skin-on Potato Salad

Skin-on Potato Salad

4 lb. red potatoes
3 c. mayonnaise
2 T. vinegar
2 T. yellow mustard
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. chopped celery
3/4 c. chopped onion
2 can (4 oz. each) chopped green chilies, drained

Heat one inch water to boiling in a Dutch oven.  Add the potatoes.  Cover and heat to boiling; reduce to a simmer.  Simmer for 30 - 35 minutes or until tender.  Drain.  Cool slightly.  Cut into cubes.  Mix mayonnaise, vinegar, mustard, salt and pepper in a large bowl.  Add the potatoes, celery, onions and chilies.  Toss.  Cover and refrigerate until chilled.

Fourth of July Cookies

 

Fourth of July Cookies

Ingredients

• 1 c flour
• 1.5 c old-fashioned oats
• 1/2 c brown sugar
• 1/4 c sugar
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 stick unsalted butter
• 1/2 tsp vanilla
• 1 egg
• 1 c white chocolate chips
• 1/2 c dried cranberries or cherries
• 1/2 c dried blueberries

Instructions

• Combine flour, oats, baking powder, baking soda, cinnamon, and salt in a large bowl.
• In a smaller bowl, combine brown sugar, white sugar, melted butter, vanilla, and egg.
• Combine wet ingredients into dry ingredients and stir.
• Fold in chocolate chips and dried fruit.
• Scoop tablespoon sized balls on to a parchment lined baking sheet.
• Bake at 350 degrees for 10 to 12 minutes.

Strawberry Lemonade Gooey Cake

Strawberry Lemonade Gooey Cake

Ingredients

Bottom Layer:

• 1 box lemon cake mix (15.25 ounces)
• 2 large eggs
• 1/2 cup butter melted

Top Layer:

• 8 ounces cream cheese softened
• 2 large eggs
• 1 teaspoon fresh lemon juice
• 4 cups powdered sugar
• Zest of one lemon
• 2 cups sliced strawberries

Instructions

• Preheat oven to 350 degrees.  Spray a 9” x 13” baking pan with non-stick cooking spray.  Set the cream cheese out to soften.
• Mix together cake mix, 2 eggs and melted butter in a bowl.  Spread this mixture into the prepared pan.
• Beat the cream cheese until smooth.  Add 2 eggs and lemon juice and beat well.  Mix in the powdered sugar slowly until combined.  Fold in the lemon zest and strawberries.  Spread this mixture on top of the bake mixture in the baking pan.
• Bake for 40 to 50 minutes at 350 degrees.  It will still be gooey in the center but the center should be set and puff up slightly.
• Remove from the oven and let cool.  After it is cooled, cover with plastic wrap and store in the refrigerator.  The cake is better if it has some time to set in the refrigerator before eating.

Watermelon Iced Green Tea

 

Watermelon Iced Green Tea

Ingredients

• 1 Seedless watermelon Small
• 5 Cups Water Boiling
• 4 Green tea bags Can substitute peppermint tea

Optional

• 1 Cup Sugar Or less, to taste
• 1 Lime Sliced

Instructions

• In a blender, purée the pink watermelon until smooth.  Pour the purée into a pitcher through a sieve to catch the pulp. Discard the pulp. 
• Steep the tea bags in the boiling water for 3-4 minutes. Remove tea bags and allow to cool. If adding sugar, combine while the tea is warm and the sugar dissolves. 
• Combine the tea and watermelon juice. Refrigerate for 4 hours up to 2 days. Serve over ice. Optional: Garnish with limes slices. 

Smoky Orange Vinaigrette

Smoky Orange Vinaigrette

1/4 c. rice vinegar
2 1/2 T. orange marmalade
1 T. water
1 tsp. honey
1/2 tsp. smoked paprika
1/2 small shallot, minced
1/4 c. extra virgin olive oil
Salt and pepper

Whisk together vinegar, marmalade, water, honey and paprika.  Slowly drizzle in olive oil while whisking.  Add salt and pepper to taste.

Sugarfree Cheesecake

 Sugarfree Cheesecake

1 1/2 pkg. sugar free pecan shortbread cookies

2 T. butter

4 (8 oz.) pkg. reduced fat cream cheese

3/4 c. Truvia

2 tsp. vanilla extract

1/2 c. vanilla Greek yogurt

4 large eggs

In a food processor, pulse 16 of the cookies until evenly ground. Add the butter and pulse until the mixture resembles damp sand. Transfer to a 9" springform pan and press firmly using the bottom of a measuring cup. Place on a baking sheet and set aside.

Preheat the oven to 325 degrees.

Wipe out the food processor, then blend the cream cheese, Truvia, vanilla and Greek yogurt until very smooth. Scrape down the sides and blend again until creamy. Add the eggs and process for 30 to 60 seconds until smooth. Scrape down the sides and pulse again.

Pour into the crust and bake until the sides are puffed and the center is set but slightly jiggly, 45 to 55 minutes.

Remove and cool to room temperature. Chill in the refrigerator for 2 or more hours before cutting. Serve with the topping of your choice. The picture below shows a sugar free cherry topping.