Strawberry Pretzel Bars Recipe

Strawberry Pretzel Bars Recipe

Strawberry Pretzel Bars Recipe

Ingredients:

PRETZEL CRUST:
  • 2 cups finely crushed pretzels
  • 1/4 cup granulated sugar
  • 2/3 cup (11 Tablespoons) unsalted butter, melted
CREAM CHEESE LAYER:
  • 2 (8 0z.) packages cream cheese, softened
  • 2 Tablespoons milk
  • 1/4 cup granulated sugar
  • 1 cup Cool Whip topping, thawed
STRAWBERRY JELLO LAYER:
  • 2 cups boiling water
  • 1 (6 oz.) package strawberry jello
  • 1 1/2 cups cold water
  • 4 cups fresh strawberries, sliced

Instructions:

  1. Pre-heat oven to 350F degrees. Line a 13×9 inch baking pan with foil and spray with non-stick cooking spray. Set aside.

MAKE CRUST:

  1. In a medium sized bowl, mix pretzel crumbs, sugar, and butter together to form crust.
  2. Press pretzel crust into the bottom of prepared pan. Bake for 10 minutes. Let cool.

MAKE CREAM CHEESE LAYER:

  1. Using a hand mixer or stand mixer, mix cream cheese, sugar, and milk together until light and fluffy. Stir in Cool Whip.
  2. Spread cream cheese mixture over pretzel crust. Place in fridge until ready to use.

MAKE STRAWBERRY JELLO LAYER:

  1. In a medium sized bowl, stir boiling water into dry gelatin mix until completely dissolved. Stir in cold water. Refrigerate for 1 hour or until jello is thickened. Stir in sliced strawberries.
  2. Spoon strawberry jello over cream cheese layer. Place in fridge for 3 hours or until jello is firm. Cut into squares and enjoy!

Easy Freezer Strawberry Sorbet Recipe

Easy Freezer Strawberry Sorbet Recipe

Easy Freezer Strawberry Sorbet Recipe

Ingredients
  • 2 lbs. Fresh Strawberries
  • ¾ c. Sugar
  • 2 c. Water
Instructions
  1. Wash the strawberries and lay on paper towels to dry.
  2. Hull all of the strawberries.
  3. Slice up 1 lb. of strawberries in large chunks and place on a baking sheet. Put them in the freezer for a few hours or until frozen.
  4. Place the remaining 1 lb. of strawberries in a med. sauce pan with the sugar and water.
  5. Simmer over med. heat for 30 minutes, stirring occasionally.
  6. Remove pan from heat and let cool completely.
  7. Add frozen strawberries and cooled strawberry mixture into a blender and blend on high 3-4 minutes, until creamy.
  8. Pour into a freezer safe container and freeze overnight.

Strawberry Cinnamon Rolls Recipe

Strawberry Cinnamon Rolls Recipe

Strawberry Cinnamon Rolls Recipe

Ingredients:

  • 1 package cinnamon rolls (Pillsbury, I used Grand Cinnamon Rolls with Cream Cheese Icing)
  • 1 cup of strawberry jam
  • 2 cups chopped fresh strawberries

Instructions:

  1. Preheat oven to 350F degrees. Spray glass pie plate or baking sheet with non-stick spray. Set aside.
  2. Unroll the cinnamon rolls and press together the seams. Spread with strawberry jam and sprinkle with chopped strawberries. Make sure to not go all the way to the edge. Gently roll up the cinnamon rolls. Cut into 5 even slices. Place in a glass pie plate.
  3. Bake for 25 minutes. Melt cream cheese icing in microwave for 20 seconds and drizzle over warm strawberry cinnamon rolls. Let cool slightly before eating. Top with more chopped strawberries if desired.

Strawberry Cream Cheese Waffle Sandwiches

Ingredients:
4 ounces 1/3-less-fat cream cheese (about 1/2 cup)
4 teaspoons brown sugar
1/4 teaspoon ground cinnamon
3/4 cup sliced strawberries
8 frozen multigrain waffles (such as Kashi), toasted

Directions:
1. Place first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well blended. Gently fold in strawberries. Spread about 3 tablespoons cream cheese mixture over each of 4 waffles; top sandwiches with remaining 4 waffles.

Yield: Serves 4 (serving size: 1 sandwich)
Total: 20 Minutes

Strawberry-Lemon Shortbread Bars

Ingredients
2 cups all-purpose flour
1/2 cup powdered sugar
3/4 teaspoon lemon zest, divided
3/4 cup cold butter
2 (8-oz.) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon fresh lemon juice
1 cup strawberry preserves
Garnishes: sweetened whipped cream, fresh strawberry slices

Directions
1. Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.
2. Bake at 350° for 20 to 22 minutes or until lightly browned.
3. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.
4. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired.
Note:
Refrigerate leftovers. Store them in an airtight container up to 2 days.

Ricotta-Strawberry Napoleons

Ingredients
2 tablespoons slivered almonds, toasted
2 tablespoons granulated sugar
3 (14 x 9–inch) sheets frozen phyllo dough, thawed
2 tablespoons butter, melted
1 1/2 teaspoons canola oil
2 tablespoons turbinado sugar
1 cup part-skim ricotta cheese (such as Calabro)
1 1/2 tablespoons honey
2 cups chopped strawberries
1 tablespoon granulated sugar
1 1/2 teaspoons Grand Marnier (orange-flavored liqueur)

Preparation
Preheat oven to 350°.
Place almonds in a mini chopper; process until finely ground. Add granulated sugar; pulse to combine.
Line a baking sheet with parchment paper. Place 1 phyllo sheet on pan (cover remaining phyllo to prevent drying). Combine butter and oil; brush lightly over phyllo. Sprinkle phyllo sheet with about 1 1/2 tablespoons almond mixture. Top with another phyllo sheet; brush lightly with butter mixture, and sprinkle with remaining almond mixture. Top with 1 phyllo sheet; brush lightly with butter mixture, and sprinkle with turbinado sugar. Using a sharp knife or pizza cutter, cut phyllo into 15 (3 x 2 3/4-inch) pieces. Separate phyllo pieces on baking sheet. Cover the phyllo with another sheet of parchment paper. Top with another baking sheet. Bake at 350° for 10 minutes or until golden brown. Carefully remove top baking sheet and parchment paper. Cool phyllo on a wire rack.
Combine ricotta and honey. Combine berries, 1 tablespoon granulated sugar, and liqueur; let stand for 10 minutes. Place 1 phyllo piece on each of 5 dessert plates; top each with 1 1/2 tablespoons ricotta mixture and about 2 tablespoons strawberry mixture. Repeat layers once; top each with 1 phyllo piece.

Spinach Strawberry Salad

Ingredients:
1 lb spinach (I pinch off the larger stems)
1 pint strawberry, sliced set a few aside (egg slicer works wonders)
1/2 cup pecans, toasted

DRESSING
1/3 cup roland raspberry red wine vinegar
1/2 cup sugar or 1/2 cup sugar substitute
1 teaspoon dry mustard
3/4 cup vegetable oil
2 teaspoons poppy seeds

Directions:
Toast pecans over low heat, set aside to cool.
Combine dressing ingredients and shake well.
Toss and garnish with a few sliced strawberries.
Serve immediately.

Double Strawberry Pie

Ingredients:

1 pie crust, pre-baked
1 pint ripe strawberry
1 (3 ounce) package strawberry Jell-O gelatin dessert
2 tablespoons cornstarch
1 cup hot water
1 cup cold water
1/2 cup sugar
whipped cream

Directions:

Pre-bake pie crust.
Cool.
Slice the strawberries into the pie crust.
In a medium saucepan mix the package of jello with the cornstarch.
Add the water and the sugar.
Cook over medium heat until boiling.
Stir occasionally.
Pour the boiling mixture over the strawberries.
Place the pie in the refrigerator.
Chill for 3-4 hours until the jello glaze sets.
Serve with big dollops of whipped cream over the pie.

Strawberry Coffee Cake

Ingredients:

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
1 teaspoon vanilla (optional)
2 tablespoons butter, melted
1 1/2-2 cups sliced fresh strawberries

Topping

1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup chopped pecans

Directions:

In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
Pour mixture into a greased 8-inch square baking dish.
Place strawberries evenly over the top of batter.
To make the topping: Combine the flour and sugar in a bowl.
With a pastry blender, cut in the butter until consistency of coarse crumbs.
Stir in pecans.
Sprinkle mixture evenly over the strawberries.
Bake at 375° for 30-35 minutes or until wooden pick comes out clean.

Strawberry-Shortcake Cookies

INGREDIENTS

  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • Sanding sugar, for sprinkling


DIRECTIONS

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.