strawberry

Recipe from a book called Let the Kids Cook and put out by a local supermarket and distributed in a show bag at the royal agricultural show.  Cooking time is chill time.  Please feel free to use fruits that are seasonal at the time or what you like, after all the basis is the yogurt and mueslie and the fruit the decoration and for health when using fresh, use what is seasonal.

Muesli Sundaes

strawberries

blueberries

pineapple (small, peeled and diced)

muesli (toasted)

vanilla yogurt

Using four glasses (parfait are great), distribute half of the fruit between the four glasses.

Add a layer of yoghurt over the fruit and another of muesli.

Repeat layers and chill, then serve and enjoy.

Mmm, this is such a great dessert style breakfast! LOVED it! The yogurt goes so well with the crunchy muesli and fruit. Mmmm! I used home-made chunky applesauce with vanilla and cinnamon in place of the mixed berries, which worked out very well.<br/>THANK YOU SO MUCH for sharing this wonderful keeper with us, Pat!<br/>Made and reviewed for Group Citrus Glitters during the Aussie/NZ Recipe Swap #57 October 2011.

This is so easy and so delicious.  I love cream cheese and strawberries, so when I saw this I had to try it.  Instead of using store-bought jelly, I had made some sugar-free strawberry freezer jam earlier and that's what I used.  Deeelightful!  This would be great for a tea party or just a bunch of gals getting together to chat.

Strawberry Bruschetta

(8 ounce) baguette-style French bread

(8 ounce) container cream cheese

honey

strawberries, sliced

strawberry jelly

Cut bread into 24 slices about 1/4-inch thick. Place in a single layer on an ungreased cookie sheet. Bake about 10 minutes or until lightly brown, turning once.

Stir together cream cheese and honey; spread on one side of each bread slice.

Heat jelly in a custard cup in a microwave oven on high power for 30 seconds; stir (or heat and stir in a small saucepan until melted). Brush jelly over strawberries.

Serve with a few whole berries to decorate the tray.

1/11/11<br/><br/>Amy, sweet Amy. . this is wonderful, simply and, relatively cheap~  miss you !

The ultimate mall fruity shake at home! I modified this recipe one day from one i found online. I have sensitive teeth so I don't like ice much anyway. Guaranteed not to give you &quot;slushie headache&quot;.

Strawberry Julius

milk (nonfat

water

sugar

vanilla (extract

Slice up fresh strawberries until you have enough to fill a one cup measure.

Add to a blender or food processor, or if you only have a stick mixer, just put it in a large pyrex jug.

You may want to try this a little bit cooler for summer days, omit the water and add a few ice cubes.

I only leave out the ice cubes because my food processor can't handle hard ice.

Also it does tend to separate if you leave it sitting around for a minute, Don't let this put you off, just stir it up a bit, it tastes the same, just tends to be more frothy at the top then.

I tried this recipe with strawberries I had frozen along with a cup of vanilla ice cream and a cup of small ice cubes in place of the water.  It turned out cold and thick and was delicious!  My teenagers loved it.  Next time I'll make it using "Nutrasweet" in place of some of the sugar for myself.

Strawberry-Granola Crisp recipe | Epicurious.com

Tbsp. raw sugar

lemon juice

cornstarch

Kosher salt

olive oil

Tbsp. maple syrup

oats

almonds

unsweetened shreddedcoconut

all-purpose flour

yogurt,

Four simple ingredients and no mixer required! Easy Strawberry Dump Cobbler is the easiest dessert recipe to make!

Easy Strawberry Dump Cobbler

strawberries (and juice strawberries

yellow cake mix (white cake mix can also be used)

butter (real butter recommend, not margarine or a substitute butter)

Preheat oven to 350 degrees F.

Spray a 9x13 inch baking dish with non-stick spray.

Spread strawberries evenly in the bottom of your baking dish.

Sprinkle sugar over top of berries.

Evenly sprinkle dry cake mix over top of berries and sugar.

Cut butter into cubes. Place the butter evenly over cake mix.

Bake at 350 degrees F 50 to 60 minutes or until the top is browned.

Serve hot with vanilla ice cream, if desired.

Fresh Strawberry Milkshakes

strawberries,

vanilla extract

vanilla ice cream

milk

In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to macerate for at least 20 minutes and up to 1 hour.

In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.

Absolutely delicious and better than DQ's!<div><br /></div>

We loved this recipe! It was so easy to make and, very refreshing! 


I used french vanilla ice cream with almond milk. It came out delicious.


This simple yet super-flavorful strawberry tart came to use courtesy of NYC-based food writer and photographer Yossy Arefi. It's more delicious than the sum of its parts, and the beauty is in the contrasting textures of crisp rye crust, creamy mascarpone, and juicy strawberries. Assemble the tart just before you serve it so the crust doesn't get soggy.

The Simplest Strawberry Tart

(138 grams) medium rye flour

salt

(127 grams) unsalted butter

apple cider vinegar

(227 grams) mascarpone

(35 grams) vanilla-sugar* sugar

(454 grams) small sweet strawberries

(64 grams) high-quality strawberry jam

Blender Strawberry Ice Cream

coconut milk (ice cubes, full fat;

strawberries (frozen, halved or quartered)

coconut milk (warmed

honey (for Low Carb:

Tablespoon vanilla extract (optional)

Stir honey (or LC sweetener) into warmed coconut milk (or cream for dairy version), until honey is fully dissolved. Allow honey-milk to come to room temperature.

Place coconut milk ice cubes and frozen strawberries into high-powered blender. Blend until powdered. (This may be noisy, depending on your blender brand.)

Use a wooden chopstick or handle to get all the frozen powder loosened from the corners. Add the remaining ingredients; (BUT don't add all of the liquid all at once; start by adding about 2/3 of the total, then see if you need all of it. If you use all of it, you may need to freeze the ice cream longer before scooping. If you want to serve it right away, don't add all the liquid.) Blend and scrape the sides as necessary, or us a tamper, until an ice cream consistency is achieved.

Scrape ice cream into a freezer-safe bowl and freeze until ready to serve. Leftovers are scoop-able and delicious, if left at room temperature for 15 minutes or so before scooping.

No need for ice in these Frozen Fruit Smoothies from Food Network Kitchen: Frozen bananas and berries add a rich, creamy thickness with milk, yogurt and honey.

Frozen Fruit Smoothies

banana,

frozen strawberries, raspberries,

yogurt

orange juice

Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

Great texture and perfect amount of sweetness. My only change was, my banana was not frozen. My teenage boys and I loved it!

My teenage girls are connoisseurs of Tropical Smoothie .. I was trying to find a recipe to do at home.. we followed the recipe exactly the first round but ultimately the best batch was using 2 bananas and 3/4 cup orange juice and 3/4 cup milk.. 3 tablespoons of honey.. it was a hit!!!! My wallet has thanked me and this is now a staple in my house!

This is my favorite smoothie . but i am wondering if it is healthy enough for my pregnancy? 

Quick, easy and delicious!  My daughter and I made some to drink and froze more for another day!  This recipe is a keeper!

Love this!! Perfect combination of sweet, creamy and acid. Only used 1 tbsp of honey and it was perfect, 2-3 would've been too much. used 1 cup of strawberries and 1 cup of cherries. And freshly squeezed orange juice from my tree! 

I'm 17 year old girl who has no idea how to cook. I'm lazy and I like things that taste good. I was able to make this and it didn't turn out to be a disaster; it actually tasted great.  It was fun to make and epic to drink. Thank you Food Network, you are my only friend. 

This was very good
Instead of using oranges we used cranberry juice and it was AMAZING!

Incredible smoothie! My family came over for a week but none of us really knew how to cook. This recipe saved my life this week! Simple, quick, and DELICIOUS!!!

https://www.foodnetwork.com/videos/frozen-fruit-smoothies-0238770

Frederic shares tips on blending up a refreshing fruit smoothie.

Strawberry Oatmeal Bars

brown sugar

baking powder

strawberry preserves

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

I absolutely loved these bars, but I have to admit that I did not make them exactly as the recipe states. I needed a healthier version due to my diet and health complications. The version I came up with is MUCH healthier, but still yummy. Instead of the 1 3/4 sticks salted butter, I used: 1/2 stick of organic unsalted butter, 1 mashed organic ripe banana (1/2 cup), 1/2 cup organic unsweetened applesauce, and 1/4 cup all natural no sugar added peanut butter. I also substituted the brown sugar for 1/2 cup brown sugar low sugar/calorie blend.. that you can find in supermarkets. I also used sugar free strawberry jam. I put them in an 11x7 pan and baked for 35-37 mins. I saw Ree make this recipe on her show, and just knew I had to try them. She is fantastic, because I have found that a lot of her recipes can easily be tweeked to how you want to make them. These bars are a perfect example. They are delicious and not too sweet. I actually made them with the idea of a healthy breakfast on the go. They are perfect, and I hope this posting helps some others in the same boat as me.. and needed a healthier version. Awesome recipe Ree!!

I am sorry but how are these classified as healthy? They are nothing but sugar, flour and butter. They are high in calories, for an extremely small portion, loaded with sugar, (over 4 tsp per tiny serving), and have one gram of fiber. They may taste good, but certainly cannot be classified as healthy.

Do you use regular oats or quick cooking oats?

Made these using my food processor to simplify things. I heated the strawberry preserves (microwave) just enough so the preserves are easier to pour across top and then lightly spread. (This prevented the bottom crust from pulling away when I tried to spread preserves). Great recipe!

I came across this recipe while searching "low cholesterol" recipes for my husband.  I was dismayed to see that the ingredients included 2 sticks of butter.  If FN wanted to keep this on a low cholesterol list, then the author should have at least included substitutions (like spraying the baking pan w/ cooking spray instead of coating it w/ butter). The recipe looks and sounds fabulous, but low cholesterol?  I don't think so.  I'm disappointed. 

This is amazing! Super easy to make and taste amazing!
I made a batch with apple butter and it taste like apple pie!

I loved this recipe!! It literally took me 7 minutes to make, tops! I used dark brown sugar because it adds an rich Carmel flavor that puts this dessert over the top!! I also added a little extra salt because my preserve was pretty sweet!! Overall, It had great flavor but my family and I agreed it was a bit dry, so we made a drizzle out of  milk, powdered sugar, vanilla, and salt to drizzle over the oatmeal bars. That was just what it needed!! I definitely recommend this recipe!❤️

Maybe it's me, but I didn't see a tag saying these bars are healthy. If you don't like the ingredients then don't make the bars. I made them today and they're delicious! My family gobbled them up. Great recipe, Ree! 

I'm going to  give this 5* as my 14 year old son really liked these.  I liked these but my one complaint is mine turned out kind of dry and crumbly. I would make again but maybe reduce the flour a bit. 

These bars are so good. I have made them with the strawberry jam and am now making them with Nutella. Yum<br />

https://www.foodnetwork.com/videos/rees-strawberry-oatmeal-bars-0182149

Ree's easy Strawberry Oatmeal Bars make a great dessert or lunchbox treat.

Ree's Strawberry Oatmeal Bars

Crunchy pretzel crust meets smooth and creamy cheesecake meets fresh fruit in this easy recipe for Strawberry Pretzel Dessert Cups.

Strawberry Pretzel Dessert Cups

pretzels

Tablespoons unsalted butter, melted

(8-oz.) packages cream cheese,

heavy cream

lemon zest

white sugar

Homemade or store-bought whipped cream,

Add the pretzels to the bowl of a food processor and pulse until finely ground. (See Kelly’s Note.) Add the pretzels to a medium bowl then stir in the melted butter until the mixture is well-combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese until smooth. Add the heavy cream, lemon zest, lemon juice, sugar and vanilla extract and beat until smooth and creamy. 

Divide the pretzel mixture among serving cups, reserving a portion to sprinkle atop the cups as garnish.

Spoon the cream cheese mixture on top of the pretzels. (Alternately, transfer it to a piping bag or plastic bag, snip off the tip and pipe the mixture into the cups.)

Spoon the chopped strawberries atop the cream cheese mixture.

Spoon the whipped cream atop the strawberries then garnish with the reserved pretzel crumbs. Serve.

If you don’t have a food processor, you can crush the pretzels in a sealed plastic bag.

★ Did you make this recipe? Don&#039;t forget to give it a star rating below!

Kelly&#039;s Note:

Here's what you need: powdered sugar, creamy peanut butter, chocolate

3-ingredient Peanut Butter Cups Recipe by Tasty

sugar,

peanut butter

chocolate, melted

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Stir peanut butter and powdered sugar together until smooth.

Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.

Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.

Cover each dollop of peanut butter with more chocolate and smooth out the top.

Refrigerate for 1 hour or until chocolate has hardened.

Remove peanut butter cups from the liners.

https://vid.tasty.co/output/9996/mp4_640x640/1473790210

A strawberry filling is an ultimate ingredient that works excellent in endless dessert recipes. Including cake fillings, tart fillings, and fruit tarts. You can also use it as a topping for your favorite ice cream or breakfast pancakes. In addition, this recipe is so simple and easy. As a result, you will never want to use a store-bought strawberry filling again

The Ultimate Strawberry Filling For Cakes Tarts And Desserts

oz Strawberries

White sugar

tbsp Cornstarch

Lemon juice

Water ((divided))

(pinch)

The Ultimate Strawberry Filling for Cakes Tarts and Desserts

Place strawberries in a saucepan with the sugar,  lemon juice, and salt.

Divide the water into two - pour half with the fruit and combine the other half into the cornstarch/cornflour.

Heat the fruit on low to medium until sugar is dissolved shaking the pan to cook evenly.

Add the well-mixed cornstarch mixture into the bubbling fruit.

Continue to cook on low - the mixture will thicken and looks glossy.

The color will change from an opaque light red to a translucent&nbsp;deep strawberry red color.

When thick enough to coat the back of a wooden spoon or spatula it&#039;s ready.

Check consistency - for a cake filling you can make a bit more thicker.&nbsp;Personally, I prefer one consistency for all. Thick and not too runny.

At this point, you can strain the filling by simply pouring it thru a sieve. Or leave it fruity and chunky just as I have here.

Remove from heat - Pour into a mason jar.&nbsp;Let cool completely.

https://content.jwplatform.com/videos/SWGfN5VG.mp4

THE ULTIMATE STRAWBERRY FILLING RECIPE
A strawberry filling is an ultimate ingredient that works excellent in endless dessert recipes. Including cake fillings, tart fillings, and fruit tarts. You can also use it as a topping for your favorite ice cream or breakfast pancakes. In addition, this recipe is so simple, easy and effortless. As a result, you will never want to use a store-bought strawberry filling again.

Strawberry Filling  Blog

An Easy Strawberry Jam Recipe with no pectin!

Quick And Easy Strawberry Jam Recipe With No Pectin

Quick and Easy Strawberry Jam Recipe with no pectin

In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.

Stir over med-low heat until the sugar is dissolved.

Increase heat to med-high and bring mixture to a rolling boil.

Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.)

Transfer jam to a jar and let cool to room temperature.

Seal jars and store in refrigerator for about 10 days (or freeze)

Greetings from Zimbabwe! I made this jam today, everyone is raving about it! Love it! This recipe is a keeper for sure.

I’ve made this recipe several times before, it’s my go to! I wanted to make some for the holidays and give them away, I see they can be frozen but if I don’t have room for that, what’s the procedure for making many cans at once and storing them?

I literally just found this recipe an hour ago and made one of the best tasting strawberry jams ever! It’s a perfect ratio of strawberries to sugar to lemon juice. The consistency came out perfectly. Tested it out on my dad, and he really likes it! Says it’s not overly sweet and has a refreshing tang to it. Will definitely use this recipe for future strawberry jams. Thank you!

I made this and smelled like candy . I added chia seeds to thicken it and a few drops of honey ...

Outstanding! I cooked it a little longer to get it to thicken. The finished product has a bright fresh strawberry flavor and it a little runny which is EXACTLY what my grandmother used to make long ago. I put this on a hot biscuit and went back in time! Also it's so easy, and could have so many other applications.

I had never made jam before and this turned out great and was super easy! We cooked longer than stated in order to get the right consistency, but it thickened up nicely. The taste was better than store-bought, and it was a great use of the abundance of strawberries we had back in February. It is now blueberry season where I live, so will try it with blueberries.

This recipe was a huge hit with everyone in the family. I love how easy it is to make and follow. I do have a question for you. I've got some leftover raspberries, can I follow this same recipe and expect the same results?

This is the very best strawberry jam I’ve ever made and that says a LOT!! I’ve been canning for 28 years. Amazing recipe!!!! Thanks so much. :) :) :)

I am a beginner jam maker and this recipe is awesome. I have tried others and they turn out terrible. Thank you for sharing!

Daughter got me some strawberries  to ripe to eat so I checked out a jam recipe, came across yours  it’s cooling now but looks &amp; smells lovely so simple to make can’t wait to taste it cold , thanks for sharing  🍓🍓🍓

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