balsamic roasted pork

from drop 5 pounds
pork

strawberry frozen yogurt

from drop 5 pounds
frozen yogurt

fruit sushi

from ten dollar dinners
sushi

berry pavlovas

from ten dollar dinners
meringue-y desserts with berries

italian fruit salad

from extra virgin
fruit salad

italian strawberry shortcake

from extra virgin
strawberry shortcake

fresh fruit bread pudding

from bobby deen
bread pudding

cake mix cookies

I've seen this recipe before:
1 box cake mix (with pudding in the mix)
1 or 2 eggs
1 med container of cool whip
and it tastes GREAT with lemon cake mix and the spooned out dough rolled in powdered sugar.....

but today I didnt have the cool whip today. I searched food.com and found this:
cake mix cookies
and I used a strawberry cake mix I had on hand. Since I am not really WILD about artificial strawberry flavor, I scoured my pantry for some chocolate chips or SOMETHING to cut the artificial flavor, all to no avail. Finally I decided to try mashing 2 very ripe bananas and putting them into the mix. I was pleasantly surprised by the results. While I think 1 banana might have done the trick, 2 certainly helped cover up the strawberry taste! I may have to try this again sometime!

strawberry ideas

from pioneer woman

strawberries

blueberry (or strawberry) and cream bread

Ingredients
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, softened
3/4 cup sugar
1/4 cup light brown sugar (use if you want a sweeter bread)
2 eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla
1 1/4 cups strawberries, fresh & coarsely chopped (do NOT use frozen) or fresh blueberries
3/4 cup walnuts (optional)
Directions
1Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
2In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
3Stir into flour mixture only until dry ingredients are moistened.
4Fold in strawberries and nuts.
5Pour into a greased 8 x 4 inch loaf pan.
6Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
7Let stand 10 minutes in pan.
8Turn out on rack to cool.

freezer jam

coming soon

pretzel salad

Ingredients

Crust
2 cup salt-free pretzels, crushed coarsely
1/2 cup sugar
1/2 cup unsalted margarine, melted

Filling
8 ounce package fat free cream cheese, softened
1 cup sugar
1 medium container Cool Whip® lite dessert topping

Topping
1 large box dry strawberry gelatin (8 serving size)
2 cups boiling water
16-ounce bag unsweetened frozen strawberries (I actually like to use one and a half bags....)

Preparation
1. Preheat oven to 375º F.
2. To make the crust, combine pretzels, sugar and margarine in a bowl. Press into a 9” x 13” pan. Bake for 8 minutes. Set aside in a cool area.

3. In a mixing bowl, stir hot water into dry gelatin until dissolved completely. Add frozen strawberries and stir until berries are separated. Chill in refrigerator while making filling and crust is cooling.

4. To make filling, blend together cream cheese and Splenda® sweetener. Add Cool Whip® dessert topping. Spread over cooled pretzel crust.

5. Pour partially set gelatin and strawberries over cream cheese mixture.
6. Chill at least 2 hours before serving. Cut into 12 equal-size portions.