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 allrecipes.com 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
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| 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 | |
- 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.
- 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.
- 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.
- 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.
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I hope you enjoy the recipes as much as I do. Believe me they are all worth it!
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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.
2 comments:
Mmm I am trying some of those! The potatoes for sure. Thanks
I think that's the recipe we made for my pampered chef party. It was so yum!
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