Find Recipes Instantly! (Type the Recipe name or any Ingredient) Strawberry Nachos 3 cups Sliced California Strawberries 1/3 cup Sugar 1/4 cup Amaretto (almond flavored liqueur) 1/2 cup Nonfat sour cream 1/2 cup Frozen reduced-calorie whipped topping, thawed 2 tbsp Sugar 1/8 tsp Ground cinnamon 6 x (7-inch) flour tortillas, cut into 8 wedges Butter-flavored vegetable cooking spray 2 tsp Cinnamon-sugar 2 tbsp Sliced almonds, toasted 2 tsp Shaved semi-sweet chocolate 1. Combine strawberries, 1/3 cup sugar, and amaretto in a bowl; stir well. 2. Cover and chill 30 minutes. 3. Drain, reserving juice for another use. 4. Combine sour cream, whipped topping, 2 tablespoons sugar, and cinnamon in a bowl; stir well. 5. Cover and chill. 6. Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray. 7. Sprinkle evenly with cinnamon-sugar. 8. Bake at 400 degrees for 7 minutes or until crisp. Cool on wire rack. 9. To serve, arrange 8 tortilla wedges on a serving plate; top with about 1/3 cup strawberry mixture and 2 1/2 tablespoons sour cream mixture. Sprinkle with almonds and chocolate. Courtesy of: California Strawberry Commission - calstrawberry.com Banana Bugs Bananas, ripe but firm Pretzel sticks Peanut Butter Raisins or M&M's 1. Have each child peel his or her banana, careful not to break it. However, with very small children, you might want to give them 1/2 banana to keep their "bug" from being so apt to break in half. 2. Give each child 6 or 8 pretzel sticks to stick in length of banana for legs, and two more for antennae. 3. Use peanut butter as a glue to attach raisins for eyes, and tips of antennae, and some spots for the bug's body. M&M's look really nice, and the chocolate will coax some kids to eat the bananas. 4. My daughter even made up a Dr. Suess-type rhyme about her banana bugs! Banana Bugs, Banana Bugs, oh how I love Banana Bugs - they're yummy squishy - crunchy too, I love to eat them, yes I do.... etc. You can get really creative (and really gross!) but the kids LOVE IT! Blushing Berries For an elegant finale that's easy to prepare, suspend sliced berries in fizzy gelatin and serve them up in your prettiest stem glasses. Makes: 4 servings. Prep: 15 minutes. Chill: 3 hours. 1/2 cup sugar 1 envelope unflavored gelatin 1 1/3 cups cold water 1/2 cup rosé wine OR: blush wine 3 tablespoons orange juice 2 cups strawberries, thinly sliced 1. Sprinkle sugar and gelatin over 2/3 cup water in saucepan; let stand 1 minute to soften. Stir over low heat to dissolve sugar and gelatin. Pour into large bowl. Add remaining water, wine and juice. Chill until mixture mounds slightly, about 1 hour. For quick set, place gelatin mixture over bowl of iced water; stir frequently. 2. Fold berries into mixture. Spoon into goblets. Chill until set, 2 hours. Strawberry Shortcake Makes: 8 shortcakes. Prep: 30 minutes. Bake: at 425° for 20 minutes. 2 cups all-purpose flour 1/4 cup plus 1 1/2 teaspoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick ) butter, in pieces 3/4 cup plus 1 1/2 teaspoons milk Strawberry-Ginger Sauce (recipe follows) Whipped cream, for garnish (optional) 1. Heat oven to 425°. 2. Mix flour, 1/4 cup sugar, baking powder and salt in bowl. Cut in butter until mixture resembles coarse crumbs. Make hole in center; add 3/4 cup milk; stir to make soft dough. 3. On floured board, pat dough into 3/4-inch-thick round. Using 3- inch scalloped cookie cutter, cut out 6 rounds. Place on baking sheet. Repeat with trimmings, cutting out 2 more. Brush tops with remaining milk; sprinkle with remaining sugar. 4. Bake in 425° oven 20 minutes or until lightly browned. Remove to rack to cool. Split shortcakes in half. Assemble on plates, using your choice of sauce. Serve with whipped cream if desired. Strawberry-Ginger Sauce: Mix 1/3 cup sugar 1 tablespoon raspberry vinegar 1 tablespoon honey 2 teaspoons finely chopped candied ginger pinch black pepper in bowl Add 1/2 cup strawberries; mash to puree, dissolving sugar. Quarter 2 1/2 cups berries; add to mixture. Strawberry Tart Makes: 8 servings. Prep: 25 minutes. Bake: at 375° for 20 minutes. Refrigerate: 1 hour. 3/4 cup plus 2 tablespoons all-purpose flour 1/3 cup blanched slivered almonds, ground or very finely chopped 3 tablespoons sugar 1/8 teaspoon salt 6 tablespoons unsalted butter or margarine, cold 1 egg yolk, slightly beaten 2 to 3 tablespoons water 1 package (3 1/8 ounces) instant vanilla pudding and pie filling (4 servings) 1 3/4 cups sour cream 1/2 teaspoon almond extract 1 1/2 containers (1 pound each) strawberries, hulled (about 5 cups) 1/4 cup strawberry jelly 1/4 cup sliced almonds, lightly toasted 1. Heat oven to 375°. 2. Combine flour, ground almonds, sugar and salt in medium-size bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add egg yolk and water; toss with fork until mixture comes together; shape into disk. 3. Press dough over bottom and up sides of 9 x 1-inch fluted tart pan with removable bottom, making dough even with edge of pan. Carefully line pastry with foil; fill foil with pie weights, uncooked rice or beans. 4. Bake in 375° oven 15 minutes. Remove foil with weights; return to oven. Bake 5 minutes or until crust is lightly golden. Cool on wire rack for 10 minutes. Remove sides of pan. Cool crust completely on wire rack. 5. Prepare pudding mix according to package directions for a pie, substituting sour cream for the milk and adding the almond extract. Spread pudding in bottom of prepared pie shell. Cover and refrigerate at least 1 hour. 6. Arrange whole strawberries, stem end down, over pudding. 7. Melt jelly in small saucepan over low heat. Brush carefully over strawberries. Sprinkle toasted almonds over strawberries. Let stand at room temperature up to 2 hours until ready to serve. Strawberry Chiffon Pie A chocolate cookie crust cradles the cool filling. Short on time? Use a premade 8-inch chocolate graham cracker piecrust instead of making crust recipe from scratch. Makes: 8 servings. Prep: 35 minutes. Refrigerate: 5 hours. Crust: 1/3 cup butter or margarine 30 chocolate wafer cookies, finely ground (1 2/3 cups) Filling: 1 envelope unflavored gelatin 1/2 cup cranberry-strawberry juice OR: water 1 3/4 cups strawberries, hulled 2 tablespoons powdered egg whites 6 tablespoons warm water 1/8 teaspoon cream of tartar 1/4 cup sugar 1/3 cup heavy cream, whipped 1. Crust: Melt butter in medium-size saucepan over low heat. Stir in wafer crumbs; remove from heat. Press mixture over bottom and up side of 9-inch pie plate. Refrigerate 1 hour or until firm, or use a premade crust. 2. Filling: Sprinkle gelatin over juice in small saucepan. Let stand 5 minutes to soften. Place over low heat, stirring, until gelatin completely dissolves. Pour into medium-size bowl. 3. Place berries in food processor or blender. Whirl until pureed. Press through fine-mesh sieve to remove seeds. 4. Stir strawberry puree into gelatin. Refrigerate until mixture mounds slightly when dropped from a spoon, about 1 hour. For quicker setting, place bowl of strawberry mixture over larger bowl of iced water, stirring frequently until mixture mounds. 5. Gently whisk powdered egg whites into warm water in large bowl until whites are dissolved. Add the cream of tartar. Beat with electric mixer on high speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until meringue forms stiff glossy peaks. 6. Fold whipped cream into egg white mixture. Fold in strawberry puree until no streaks of white remain. Pour mixture into prepared pie shell, spreading evenly with rubber spatula. Refrigerate until firm, about 4 hours. Strawberry Breakfast Tortillas 4-6 8" flour tortillas 8 oz. cream cheese 1 cup frozen strawberries; thawed, sliced 4 tsp. sugar Combine cream cheese, strawberries and sugar. Blend well. Spread on tortilla and roll up. Microwave 30 seconds. Apple Cinnamon Roll-Ups 6-8 Flour Tortillas 1 container (8 oz.) soft cream cheese 1/4 cup finely diced apple (skin removed) 1/4 teaspoon cinnamon Remove tortillas from refrigerator; let stand at room temperature while preparing filling. In small bowl combine cream cheese, apples & cinnamon. Spread a thin layer on each tortilla. Top with another tortilla and layer of cream cheese. Roll up. Repeat for remaining tortillas. Wrap each roll in plastic wrap and refrigerate, if not serving immediately. * Makes 4 rolls if using Small Flour Tortillas and 3 rolls if using Super-Size or Burrito. Caramel-Apple Euphoria 2 medium cooking apples 1/2 cup apple juice 7 oz caramel candy squares 1 teaspoon vanilla 1/8 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/3 cup cream-style peanut butter 7 slice angel-food cake or 1 qt vanilla ice; cream Peel, core, and cut each apple into 18 wedges; set aside. combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir. Add apple wedges; cover and cook on LOW for 5 hours. Stir thoroughly; cover and cook on LOW 1 additional hour. Serve approximately 1/3cup of warm mixture over a slice of angel food cake or ice cream. Frozen Fruitcake Salad Yield: 6 servings 1 c Sour cream 2 oz Cool whip; thawed 1/2 c Sugar 2 tb Lemon juice 1 ts Vanilla 13 oz Crushed pineapple; drain 2 Bananas; diced 1/2 c Red Candied cherries; chop 1/2 c Green Candied cherries; chop 1/2 c Nuts; (pecans or walnuts) Mix all together well, turn into a mold and freeze. Let stand 10 minutes before serving. Everyone loves this. It's good for dessert too. It's especially pretty at Christmas because of the red and green cherries but we like it for Thanksgiving too.