Monday, April 26, 2010

My new favortie 3 recipes

As you all know I love food. And I love finding and making new recipes. So I am going to share with you what I think I might live off this summer.

Main Dish
: A fabulous garlic honey homemade bbq sauced smothering any meat I can find. I got the recipe from but I have altered it to fit my needs. You can find my altered version here.
Side dish : A potato that seriously makes my world go round (I have made it at least once a week since I discovered it.) You can thank The Pioneer Woman for this recipe. Go here to get the recipe. On a side note I always use dry rosemary and it is divine. I would use fresh but my plant isn't big enough to cut up just yet.Dessert: Strawberry Trifle. It has just enough lemon in it to make you go dizzy with delight. ( I apologize for the picture, I didn't take one and it is a Pampered Chef recipe and this is the only pic of it I could find.) I don't have a link for you to follow so the recipe is below.

Strawberry Cream Trifle

1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar

  1. Coarsely chop almonds. Cut pound cake into 1-in. cubes set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. Combine fresh and frozen strawberries; mix well.

  2. Juice lemon to measure 2 tbsp juice. Whisk lemon juice, yogurt and pudding mix until smooth; immediately fold in 1 cup of the whipped topping.

  3. To assemble trifle, place one-third of the pound cake cubes into bottom of Trifle Bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.

  4. To garnish, spread remaining whipped topping over top of trifle. Sprinkle remaining almonds over whipped topping. Create strawberry fan with reserved strawberry; place into center of trifle.

I hope you enjoy the recipes as much as I do. Believe me they are all worth it!


Ashley said...

Mmm I am trying some of those! The potatoes for sure. Thanks

Britt said...

I think that's the recipe we made for my pampered chef party. It was so yum!