My family gets together almost every single Sunday (unless the kids sports prohibits me from being there) for Family Dinner. It’s a tradition that has been going on for as long as I can remember. Nowadays we choose themes for our sunday meals and everyone brings a dish to go with our theme. On this particular Sunday our theme was summer/bbq foods. My mom brought this Agave Fresh Fruit Salsa and we all loved it! What says summer more than fresh, sweet, juicy fruit? This fruit salsa was delicious, light and refreshing. She got the recipe out of the Wholeliving July/August 2012 magazine.
The ingredients are:
- 1 lb. fresh strawberries
- 4 apricots or 2 large peaches (mom used peaches)
- 1 1/2 cups fresh, chopped pineapple
- 1 1/2 cups fresh blueberries
- 1 1/2 TBSP fresh lime juice
- 1/2 cup organic light Agave Nectar or 1/2 cup Organic Sugar (mom couldn’t find Agave Nectar so she used Raw Sugar)
- 1-3 TBSP chili powder
- 1 tsp. finely chopped fresh cilantro
- 1/2 tsp finely chopped fresh mint
- Dice strawberries, peaches and pineapple into 1/2-inch pieces. In a large bowl, combine all fruit and set aside.
- In a small bowl, combine lime juice and Agave Nectar/Sugar. Add 1 tablespoon of chili powder (increase by teaspoonfuls to reach desired flavor); mix well.
- Add agave mixture, cilantro and mint to the fruit, tossing until combined. Serve immediately.
Sugar N Spice Chips
- 1 bag (8.5 to 10.5 oz) corn tortilla chips
- 1/2 cup unsalted butter, melted (1 stick)
- 1/2 cup Organic Sugar (mom used raw Sugar)
- 2 tsp ground cinnamon
- 1/4-1/2 tsp. chili powder
- Preheat oven to 425 degrees F.
- Grease two cookie sheets or line with parchment paper. Dip tortilla chips into melted butter. Using a pastry brush, remove excess butter to give each chip a thin, even layer of butter on both sides. Place chips on prepared cookie sheet. In a small bowl, combine sugar, cinnamon and chili powder to taste. Sprinkle over buttered chips, and bake for approximately 5 minutes, or until golden. Remove from oven and cool for 5 minutes before serving.
No-bake Strawberry Cheesecake, the perfect summer dessert! Easy, delicious, and I didn’t have to turn on my oven! This is the dessert I made for our kick off the summer family BBQ and we all loved it. Garnish with some blueberries and this would make a perfect red, white, and blue fourth of July dessert! I found the recipe in an old Food & Family magazine (summer 2008).
After a couple small changes from me,the ingredients are:
- 12 Honey Grahams, finely crushed (about 2 cups crumbs)
- 6 Tbsp. butter, melted
- 1 Cup plus 2 Tbsp. sugar, divided
- 4 Pkgs. (8 oz. each) Cream Cheese, softened
- 1/2 Cup strawberry preserves
- 2 Cups fresh strawberries, chopped
- 1 tub (8 oz.) Cool Whip whipped Topping, thawed
- Mix graham crumbs, butter and 1/4 cup of the sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
- Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer until well blended. Add preserves; mix well. Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and whipped topping into cheese mixture. Spoon over crust; cover. Refrigerate 4 hours or until firm. Store in refrigerator.
Makes 16 servings
Well, here is the last of our fresh picked strawberries! Sitting on top of a cream cheese filling with semisweet chocolate drizzled on top of them. This pie was delicious! As I’m sitting here thinking of how to describe to you the taste of this pie this is what comes to mind, a chocolate covered strawberry with a little cream filling, oh and throw in a bit of a flakey crunch from the pie crust! That is how it tasted to me. Everyone loved this pie and it did not last long. I will be making this many many more times. I adapted the recipe from my cookbook Taste of Home’s Contest Winning Annual Recipes 2006.
The ingredients are:
- 3 squares (1 ounce each) semisweet chocolate, divided
- 1 Tablespoon butter
- 1 pastry shell (9 inches), baked
- 1 (8 ounce) package cream cheese, softened
- 4 Tablespoons sugar
- 1 teaspoon vanilla extract
- 3 to 4 cups fresh strawberries, hulled
- 1/3 cup strawberry jam, melted
- In a saucepan, melt 2 ounces chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill.
- Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for about 1 hour.
- Arrange strawberries, tip end up, atop the filling. Brush jam over strawberries. Melt the remaining chocolate and drizzle over all.
Yield: 6-8 servings
Alright, I know, this picture is horrible! It is not easy trying to take a picture of delicate Strawberry Ice on a hot day! In a few more minutes my Strawberry Ice was going to be strawberry soup. I contemplated even sharing this recipe since I didn’t like how any of the pictures turned out (does anyone else do that or is it just me), but this recipe for Strawberry Ice was so good that I had to share it (regardless of the picture).
Talk about delicious and fresh! The strawberries were picked just the day before we made this. It tasted similar to a Fresh strawberry sorbet. I got the recipe out of my cookbook Taste of Home’s Contest Winning Annual Recipes 2006.
The ingredients are:
- 5 cups fresh strawberries
- 2/3 cup sugar
- 2/3 cup water
- 1/4 cup lemon juice
- Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, heat sugar and water until sugar is dissolved; pour into blender. Add lemon juice; cover and process until combined.
- Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Just before serving, whip mixture in a blender or food processor.
Yield: 6 servings
We took the kids to the Carlsbad Strawberry fields to pick our own strawberries this past weekend! We had such a great day. The weather was beautiful, the sun was out but the breeze from the ocean was cool. The strawberries were big, red, and delicious, the red stains on the kids finger tips and mouths were proof of that. I think the kids picked one for their bucket then one for their mouth, so even though the cost was $8.75 a bucket we got our monies worth! We held a contest to see who could find the biggest, reddest, juiciest strawberry but there were so many that I don’t think we ever decided on a winner. Hopefully we made memories that the kids wont soon forget, I still remember my mom taking me when I was little. With all of our yummy strawberries we tried two new recipes, one for a strawberry pie and one for strawberry ice. Will post pictures and recipes next!
My son reaching for a good one!