Strawberry Compote

I make this sauce when I make plain cheesecake.  It is SO good over cheesecake and ice cream and pancakes.  Heck, it's almost good enough to drink LOL

4 Cups strawberries, diced up
1 tsp Vanilla
1/3 - 1/2 cup Sugar
1 tsp Cornstarch
1 Tbsp Lemon Juice
A pinch of Salt

1. Prepare The Strawberries. Start by slicing or dicing the strawberries.
2. Combine Strawberries & Sugar. Add the strawberries to a medium saucepan along with the sugar. 
3. Make Slurry. In a small bowl, combine lemon juice, cornstarch, vanilla, and salt. Whisk together until completely smooth, then add this cornstarch slurry to the strawberries and sugar. 
4. Bring To A Boil. Stir the mixture with a flexible spatula over medium heat until it begins to boil. 
5. Stir To Thicken. Keep stirring. Reduce the heat and simmer on the stove for 4-5 minutes, or until the berries have softened somewhat and the sauce has thickened. (Remember it will thicken more as it cools)
6. Cool. Let the strawberry topping cool, then transfer the finished sauce to an airtight container or glass jar. Chill in the refrigerator until cold.
7. Serve & Store. Store strawberry topping in the refrigerator for up to 3-4 days. You can freeze this strawberry topping in an airtight freezer bag for up to 1 month. Thaw in the fridge before using (the texture will soften slightly upon thawing). Enjoy this strawberry topping with waffles, ice cream, cheesecake, strawberry shortcake, pound cake, yogurt, and more!

 

Strawberry pie

Ingredients:

• 1 9" Frozen Pie Crust, Baked
• 1 cup Sugar
• 1 1/2 cup Water
• 1/4 cup Cornstarch
• 1 lb Strawberries, sliced
• 1 3 oz package Strawberry Jello
• 1/4 cup Strawberry jam

• 

• Instructions:

1. Bake pie crust according to package directions, remove from oven and let cool.
2. Meanwhile in a large saucepan add sugar and water and heat over medium heat, slowly whisk in your cornstarch to incorporate well to make sure you don't have any lumps
3. Stir continuously for about 4-5 minutes until the mixture thickens and turns a little clear. Remove from heat and whisk in your strawberry jello and jam until completely dissolved, let cool to room temperature.
4. Once cooled add in your strawberries and toss to coat evenly then pour into prepared pie crust.
5. Place in refrigerator to set for about 2-3 hours. Add cool whip or Redi-Whip

• 
  
• 
  

Strawberry Trifle

Don't let the name Trifle scare you away.  This really is an easy recipe and tastes OH SO GOOD.  The best part it is pretty easy and you can really impress your friends with the beauty of it.

Ingredients:

1 (10 inch) angel food cake

Before cool-whip on top.

1 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla
2 (12 ounce) container frozen whipped topping, thawed and separated
1 quart fresh strawberries, sliced
1 3 oz strawberry Jello
1 cup sugar
2 cups boiling water
4-5 Tbsp cornstarch
water to make paste*

To make glaze:
Boil 2 cups water.  Once water is hot add sugar and jello and stir until dissolved.  Once sugar and jello is dissolved add cornstarch paste.  Stir until light in color and thickened.  Cool completely. 

Pudding mixture:
Beat the cream cheese and 1 cup sugar in a medium bowl until light and fluffy. Add vanilla.  Fold in 1 container of the whipped topping. 

Cut angel food cake into cubes.

Layer angel food cake on bottom of trifle bowl.  Next layer with pudding mixture.  Add sliced strawberries and pour glaze on top.  Repeat layers.  On top add other container of cool whip.  Put into refrigerate to cool. 

You can add the strawberries into the glaze for more strawberry flavor. 

*To cornstarch just add enough water to make white milky paste.

Banana Split Brownie Pizza

This is another recipe from Pampered Chef that is so delicious.  I am not a huge pineapple fan on my brownie sundaes but in this dessert you really can't tell and it is just the right amount of pineapple.

1 package (21.5 oz) brownie mix plus ingredients to make brownies
1 package (8 oz) cream cheese, softened
1 can (8 oz) crushed pineapple, drained
2 Tbs sugar
2 bananas sliced
1 cup strawberries, sliced
1/2 cups nuts chopped
1/4 cup chocolate ice cream topping

Preheat oven to 375 degrees. Prepare brownie mix according to package directions.  Cut a circle of parchment paper to fit on round baking stone.  (need at least 15 inch round stone) Pour brownie mixture onto parchment paper; spread into approximate 14 inch circle.  (*Do not bake without parchment paper or batter will run off baking stone while baking).  Bake 15-18 minutes or until brownie is set.  Do not over bake.  Cool completely.  In bowl, mix cream cheese, pineapple and sugar until well blended.  Spread cream cheese mixture over brownie.  Slice bananas and strawberries.  Chop nuts.  Arrange fruit over cream cheese mixture; sprinkle with nuts.  Drizzle chocolate topping over pizza.  Refrigerate.  Cut into wedges.

Do not substitute wax paper for the parchment paper in this recipe or batter will run off baking stone.  To use Parchment paper, place baking stone on the parchment and draw around it. Cut out the shape and place it on the surface of the stoneware.  Unlike wax paper, parchment paper will not scorch or melt during baking. 

Strawberry Pretzel Salad or Dessert??

This is Mariah's absolutely favorite salad or dessert.  Not really for sure what to call this.  We can never agree if it is a salad or dessert so you can make it and decide.  It has the sweet and the salty that always goes well together!!

1 1/2 cups crushed pretzels
4 1/2 Tbsp sugar
3/4 cup melted butter
1 cup sugar
2 8 oz cream cheese - room temperature
1 12 oz cool whip - room temperature
1 6 oz strawberry jello
2 cups boiling water
16 oz frozen strawberries

Preheat oven to 350. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9 x 13 pan. Bake for 10 minutes or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.