Strawberry Lemonade Trifle

A few notes:

• To shortcut the recipe use ready made poundcake instead of homemade.
• To shortcut the recipe further, you can skip the homemade whipping cream and use all Cool Whip. I used a hybrid of both because I didn’t have enough heavy cream on hand. Alternately, you can use all homemade whipping cream by using 3 cups of heavy cream and 1 cup of sugar.
• Click here for a step-by-step tutorial to making homemade lemon curd.
• Trifles are best eaten the day they are made.

Strawberry Lemonade Trifle

Makes six 6oz. trifles

Ingredients:

• 1 10.75oz poundcake
• 16 oz. strawberries

Lemonade Whipping Cream

• 1 cup lemon curd
• 2 cups cool whip
• 1 cup heavy whipping cream
• 1/3 cup sugar

Instructions:

1. Slice poundcake into 1/4 inch slices and stamp out circles. Alternately, slice and dice poundcake. Set aside.
2. Slice strawberries and set aside.

To make lemonade whipping cream

1. Place Cool Whip and lemon curd in a bowl and fold to combine. Set aside.
2. Place heavy whipping cream and sugar into chilled bowl and beat until medium peaks form.
3. Fold whip cream mixture into Cool Whip mixture and fold to combine.

Assembly:

1. Place poundcake in the bottom of the glass. Layer strawberries on top of poundcake. Then layer lemonade whipping cream on top of strawberry. Continue to layer until top of the glass rim is reached. Finish trifle with more lemonade whipping cream. Garnish with strawberry.

California Egg Casserole

California Egg Casserole

12 eggs

3-4 cups shredded Jack cheese (I used two cups)

2 cups shredded cheddar cheese

2 large ripe tomatoes, diced

2 large avocados, cubed

3/4 cup green onions, diced

8 oz cream cheese cut into small chunks

3/4 cup milk

Optional : Italian chicken sausage, cooked and cut into chunks. Another friend tired diced ham and said it was really yummy. Cooked chopped bacon would also be a nice addition.

Prepare 9×13 dish with nonstick spray. Preheat oven to 350 degrees. Mix eggs with milk, beat well.

Layer 2 cups Jack cheese and 1 cup cheddar in bottom of dish (I only did the two cups Jack cheese). Layer remaining ingredients: avocados, tomatoes, green onions, cream cheese. Cover with remaining cheese and cover all with egg/milk mixture. Bake for 45 minutes. Let cool for 10 minutes. Enjoy

Thanks Skip to my Lou..looks yummy!

Glazed Donut Muffins

Glazed Doughnut Muffins

Printer Friendly Version

For the Muffins:

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 cup milk

For the Glaze:

• 3 tablespoons butter; melted
• 1 cup confectioners’ sugar; sifted
• 3/4 teaspoon vanilla
• 2 tablespoons hot water

Directions:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
4. To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.

Yields: 12 muffins

Lately I've posted yummy calorie filled treats..maybe its because I'm not eating yummy, amazing, to die for goodness right now..Im down 20 pounds and have A LOT more to go (like 20 more, cheer me on pretty please)..So I think after this the healthy meals will be posted..I need to stop torturing myself..ENJOY

white chocolate fudge

What a fun treat and gift..I love fudge and I love cashews, goodness all around!
Found this HERE..Loved this site.

Lemony Blueberry White Chocolate Cookies A RePost they are that good..perfect for spring

Lemony Blueberry White Chocolate Cookies

Fresh and different with a hint of lemon. The cookie base is not too sweet to make up for sweetened blueberries and the white chocolate chips.

Servings: about 2 dozen cookies

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Ingredients:

1 1/3 c all purpose or white whole wheat flour
½ tsp baking soda
¼ tsp salt

1/3 cup butter, softened
2/3 cup sugar
1 large egg
zest from half a large lemon (about 1 tsp)
1 tsp lemon extract (or you can use some or all the juice from half a large lemon)

¾ cup white chocolate chips
¾ cup sweetened dried blueberries

Directions:

Preheat oven to 375.

In medium bowl whisk flour, baking soda, and salt.
In large bowl beat together butter and sugar. Beat in egg. Add zest and lemon extract or juice and combine until smooth. Stir in flour mixture and until combined. Mix in chips and blueberries.

Drop tablespoon-fulls onto large nonstick or parchment covered baking sheet. Bake for 8-10 minutes until just golden on edges. Transfer to a wire racks to cool.

Cinnamon Streusel Pancakes

Cinnamon Streusel Pancakes

Yield: 6 large pancakes

ingredients:

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup canola oil
1 teaspoon vanilla extract

Cinnamon Streusel:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

directions:

1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

2. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix, batter will be slightly lumpy.

3. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

4. Serve warm with maple syrup and butter.

Thank you http://www.twopeasandtheirpod.com/cinnamon-streusel-pancakes/

Frosted Oatmeal Cookies..YUMMMMMMMY

INGREDIENTS

• 1/2 C butter
• 1 C brown sugar
• 1/2 C sugar
• 1/4 C + 1/8 C applesauce
• 2 TBSP honey
• 2 eggs
• 1 1/2 tsp vanilla
• 1 1/2 tsp baking soda
• 2 tsp cinnamon
• 2 C flour
• 3 C oats
• 1 C raisins
• frosting
• Preheat the oven to 350.
• Combine the butter, brown sugar, sugar, and honey in a bowl until large crumbs are formed.
• Completely mix in the eggs, vanilla, and applesauce.
• Add flour, baking soda, and cinnamon.
• Stir in oats and raisins.
• Drop 1 1/2 TBSP sized spoonfuls onto a cookie sheet.
• Bake for 9-10 minutes. take out a bit before they look done for soft cookies..
• Let them cool on the pan for about 1 minute.
• Remove from the pan and put on a wire rack to cool completely.
• When cooled, drizzle with frosting and enjoy!