Wednesday, June 8, 2011

Strawberry Danish Dessert cake

1- white cake mix- prepared according to package

Mix - 8 ounce cream cheese
2 cups powdered sugar

After cream cheese and sugar are mixed fold in 1 cup cool whip and spread over cooled cake. Chill while making the strawberry topping

Topping- 1 package Danish Dessert (strawberry or raspberry) prepared as a glaze
1 quart sliced strawberries

You will put the topping over the cake when you are ready to serve! ENJOY!!!

Thursday, June 2, 2011

Homemade Pico

Pico de Gallo

  • 4 large tomatoes
  • 1 red or yellow onion
  • 1 jalapeño
  • 1 bunch of cilantro
  • 1 lime
  • Salt and pepper

Slice the tomatoes in half and de-seed them. Place in a medium bowl. Next, dice the onion and add to the tomato. Finely dice the jalapeño and add to the bowl as well. The seeds are where the heat is so you can choose to add as much or as little as you like. Chop the cilantro and add with the rest of the vegetables. Juice the lime into the bowl and last, add salt and pepper.

Strawberry Tart

I came across this recipe on a recipe blog and it sounded amazing so I thought I would post it so I have it when I decide to make it. If you try it let me know but I will definitely be making this within the next week or so. Anything with Strawberries is yummy to me these days.

Fresh Strawberry Tart

  • 1 baked pastry crust, recipe below
  • 2 tblsp strawberry jam or jelly
  • 1 box of instant vanilla pudding
  • 1/2 container of Cool Whip
  • 1/2 tsp lemon extract
  • 1 pound fresh strawberries, washed and hulled

Prepare the crust per the recipe below. Heat the strawberry jam in the microwave for 20 seconds until it is pourable. Brush onto the crust. Mix the pudding according to the directions on the box. Fold in the Cool Whip and the lemon extract. Pour and spread the pudding mixture into the cooled tart crust and top with fresh strawberries. Allow to chill in the refrigerator until you are ready to serve.

Pastry Dough

  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1 large egg, at room temperature
  • 1/8 tsp salt
  • 1 1/2 cup all-purpose flour

Cream the butter and the sugar. Beat in the egg and salt. Slowly add the flour until the mixture forms a ball. Flatten into a disk and wrap in plastic wrap. Chill in the refrigerator for 15-30 minutes. Roll or press into a tart dish or pie plate. Butter and flour the bottom of your pie plate to ensure the crust doesn’t stick when you are serving it. Prick the bottom of the crust all over with a fork. Bake at 350 degrees for 15-17 minutes.