This dessert is fantastic! After one bite everyone declared this a favorite and a must make again soon dish! I love, love, love when that happens especially with a dish that is super easy and no bake! What a great recipe for the summer months when you need a dessert on a hot day! This would be great for any summer gathering or holiday! This will be making my Easter dessert table!
INGREDIENTS
1 package golden Oreos (36 cookies)
6 Tablespoons butter, melted
8 ounces softened cream cheese
1 cup powdered sugar
1 (16 ounce, the large tub) tub of fat free Cool Whip, divided
2 packages(3.4 ounce each) instant cheesecake pudding mix
3 cups milk
3 1/2 cups sliced strawberries plus more for garnish, if desired
DIRECTIONS
Crush the entire package of golden Oreo’s into a crumb mixture. Mix the crumb mixture with the melted butter and press the cookie mixture into a 9 x 13 inch pan covering the entire bottom of the pan. Refrigerate while you prepare the next layer. Beat together 1 cup of powdered sugar and cream cheese together. Once combined add one cup of cool whip to the cream cheese mixture and mix well. Spread the cream cheese mixture over the cookie layer forming layer number two.
For the next layer mix together the dry pudding mix and the milk, letting the mixture thicken, add in one cup of the Cool Whip and mix until combined. Spread over the cream cheese layer. Layer with sliced strawberries covering the pudding layer. Spread the remaining Cool Whip over the strawberries and garnish with more strawberries if desired. Store in fridge until ready to serve.
Enjoy!
This recipe can be found at www.kitchenmeetsgirl.com
This dish SCREAMS Spring! This would be a great addition to your Easter table! The bright lemon flavor with roasted asparagus and goat cheese, oh ya! If you don’t like lemon, this dish is definitely not for you. The fresh lemon juice really comes through. We enjoyed this with grilled chicken but I will be making this all through Spring! This is great made ahead. Just be sure to add the goat cheese just before serving.
INGREDIENTS
DRESSING
3 lemons total
Zest of two lemons
1/2 cup lemon juice (I needed three lemons to get 1/2 cup)
3 garlic gloves, finely minced
Salt to taste
Pepper to taste
1/2 cup extra virgin olive oil
FOR THE ORZO
1 pound thin asparagus, trimmed and sliced into bite size pieces
Salt
Pepper
Drizzle of olive oil
4 cups chicken stock
16 ounce box of orzo pasta
Goat cheese to taste
DIRECTIONS
For the dressing- add the zest of two lemons, 1/2 cup lemon juice, garlic, salt, pepper in a bowl. Whisk in the olive oil. Set aside.
For the asparagus- clean and trim your asparagus stalks and cut them into bite size pieces. Place your asparagus on a baking sheet, add salt, pepper and a drizzle of olive oil and combine well coating the asparagus pieces. Place the baking sheet in the oven on the top shelf of the oven leaving the oven door slightly ajar. Roast the asparagus for about 5-7 minutes stirring occasionally just until the asparagus is crispy and slightly charred. Remove from oven and set aside.
For the orzo- Place the chicken stock in a pot and bring to a boil. Add orzo pasta and cook until tender about ten minutes. Drain the orzo, add the orzo to a heat resistant bowl, add the asparagus and the dressing, mix well. Cool to room temp. If serving right away add the desired amount of goat cheese. If serving later add goat cheese just before serving. Refrigerate until serving. Garnish with lemon if desired.
Enjoy!
This dish was a little bit of a surprise. I thought it would be good and a great way to use up some broccoli, but I did not expect to like it as much as I did! This dish can also be made ahead and is still very tasty a few hours later! It makes enough for two large portions, so feel free to double it! This is a great and healthy side dish!
INGREDIENTS
1 1/2 cups chopped strawberries
1 1/2 cup chopped fresh broccoli
1/2 cup salted cashews, chopped
2 Tablespoons plain Greek yogurt
1 Tablespoon balsamic vinegar
2 Tablespoon honey
Sprinkle of cinnamon
DIRECTIONS
Add the strawberries, broccoli and cashews into a medium size bowl, set aside. In a small bowl whisk the yogurt, balsamic vinegar, honey and cinnamon together. Add the dressing to the broccoli mix and stir well. Serve or store in the fridge until ready to serve.
Enjoy!
This dish can be found at www.thediva-dish.com
I’m not sure too many of my East Coast friends have heard of Ilvento’s Sauce. I know I had not heard of it until recently! This product has not only been featured on Good Morning America it was also one of Oprah’s favorite things this past holiday season! I don’t follow Oprah, but I will confess I do check out her favorite thing’s list each season!
Ilvento’s started in 1933 and is still going strong. The sauce is made in southern California with no additives or preservatives and is all natural. I like this product already!
Let’s talk about their different sauces. It’s not just one sauce, but they have four different sauces. The first sauce is the Original Sugo Marinara that is described as sweet with garlic and basil. They also have an Arrabbiata sauce that they describe as their spiciest sauce of all. Next is the Dal Pietro sauce that is savory and rich that would go well with lamb or with your favorite lasagna recipe. Any mushroom fans out there? The last sauce is a mushroom Boscariolo that is made with whole mushrooms and that is popular with the vegans of the world!
Now that you know a little bit about the product, are you wondering how it tasted? I tried the Dal Pietro and it was exactly the way as they described it…rich and savory! I have to say the second I opened the jar the smell was just incredible of the herbs and spices flowing from the jar. I have never experienced this with any other jarred sauce. I have to say at that point I was getting a little excited about tasting the sauce! I served this over pasta with pork sausage (my boys like a hearty dinner). After the sausage had browned I added the sauce and brought it to a simmer. We all sat down for dinner and Jim asked if this was going on the blog. I said “yes it is” then he asked “what’s in the sauce”. I told him it was from a jar, he said “no way, that is not from a jar”. I said “it is” and he continued on and on with me until I finally took the jar out of the recycling bin to prove it to him! The sauce truly was that good! Full of flavor, bold seasoning and not the super sweet you typically get from jarred sauces. The last time I had a sauce this good was at a restaurant in the north end of Boston!
With all of that being said and the most amazing flavor I have ever tasted out of a jar I have to tell you…the price is not cheap! This can been purchased from their website with various combinations or single jars. A combination pack with one of each flavor is $36.95 plus shipping. It would be about ten dollars a jar, that is definitely much more than I spend on any sauce and not an amount I would spend all the time but I have to say it was good enough to bring me back for more
www.ilventos.com
Enjoy!
This cookie recipe originated from the Ocean Spray website and is also on the back of the Craisin package! I did make a couple small changes to the recipe after reading some of the reviews. We really enjoyed this cookie as it is not super sweet and is a little lighter than some other cookies. I will definitely make these again. These would also be really good with the addition of chopped walnuts or pecans! I made these as a gift for my neighbor but I also think these would be a great addition to any holiday table.
INGREDIENTS
2/3 cup butter
2/3 cup brown sugar
2 large eggs
1 Tablespoon milk
1/2 teaspoon vanilla extract
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Craisin’s
2/3 cup white chocolate chips
1/2 teaspoon cinnamon
DIRECTIONS
Preheat oven to 375 degrees. Using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time, add vanilla and milk mix until combined. In a mixing bowl combine oats, flour, baking soda, salt and cinnamon. Add this mixture to your butter mixture a little bit at a time mixing after each addition. When all combined, add the Craisins and white chocolate chips and mix by hand until well combined. Drop by rounded teaspoons onto ungreased baking sheet and bake for 10 minutes or until the edges are golden brown. Cool on a wire rack.
Enjoy!
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