Berry Cheesecake Salad

Sometimes in the summer we like to have or invited to last minute get-togethers.  Then comes the dilemma of what to take to these last minute get-togethers.  As long as you have these ingredients together, this delectable salad comes together in 10 minutes...TOPS.  

It was seriously so good, so addictive!  I may make this every week this summer :)  I have another similar recipe...(click here) that is super yummy as well.  Try both and tell me which one you prefer.  Enjoy!

Berry Cheesecake Salad

1 (8 ounce) cream cheese, softened
½ cup sugar
8 oz cool whip, thawed
6 cups berries, I used:
3 cups strawberries, sliced
1 cup blackberries
1 cup blueberries
1 cup raspberries

In a large bowl, beat together cream cheese and sugar until smooth and creamy. Fold in the thawed cool whip.

Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

Recipe Source:  The Recipe Critic

Berry Mint Chocolate Bliss Smoothie

Well, after having my FANTASTIC Mint Juleps a few days ago for the Kentucky Derby, I had some mint left over.  And I just happened to see this recipe on my Ibotta App (do you Ibotta?  You should!  It is such an easy way to get cash back on groceries!).  Not to mention I am trying to clear out my freezer for fruit season coming up, so this was perfect :)  I love almond milk for smoothies, and it packs a whole lot less calories than milk.  So this is basically a win-win-win smoothie for me!!

Berry Mint Chocolate Bliss Smoothie

makes 1 serving

3/4 c. Almond Milk, any flavor

1 mint leaf

1 Tbsp maple syrup

1/2 c. frozen raspberries

1/2 Tbsp chocolate chips

1/2 Tbsp almonds

Mix all in blender and pour into glass. Garnish with mint leaf.

Recipe Source:  my Ibotta App

Coconut Almond Breakfast Quinoa

Here is another recipe that has been sitting on the back-burner for a while.  I came across it when I was in my quinoa-testing phase and it was one that just didn't get made for whatever reason.  Anyhow, glad it finally came out of the woodworks!  

I've been eating a lot of granola and oatmeal for breakfast, and this will be a good one to throw in the mix every now and again.  Yum!

Coconut Almond Breakfast Quinoa

1/2 cup quinoa, rinsed well and drained
1 cup light coconut milk (from a carton, such as Silk brand)
2 teaspoons brown sugar
1/4 teaspoon almond extract

For serving:
fresh berries
toasted coconut

sliced almonds
additional coconut milk
honey or agave syrup
additional brown sugar if desired

Place rinsed and drained quinoa, coconut milk, brown sugar, and almond extract in a medium-sized pot. Stir ingredients and bring to a boil. Reduce heat to a low simmer and cover pot, preferably with a clear lid (so you can see through it and keep an eye on the quinoa). Stir a few times during cooking. If mixture seems to be boiling out, crack the lid to release steam, otherwise, keep covered. Cook for 10-15 minutes, until liquid is absorbed. In the last few minutes of cooking, feel free to add a little more liquid (water is fine, or additional coconut milk) until desired consistency is reached. I prefer my breakfast quinoa on the soft side with enough liquid to make it more of a porridge.

Divide quinoa into bowls and top with fresh berries, toasted coconut, sliced almonds, and a splash of additional coconut milk. If desired, add a drizzle of honey or agave or a sprinkle of brown sugar for sweetness. Yields, about 4, 1/2 cup servings. 

Recipe Source:  Our Best Bites

Pear and Raspberry Salad

I went to a friend's house last week where we had some crepes.  She had bought the most beautiful raspberries to go on them, and they tasted so so good!  So when I got home, naturally I wanted to buy some myself...and I did.  I just happened across this recipe browsing Pinterest one morning and it sounded perfect!  It was a very light and refreshing lunch, perfect for any weekday or it would even impress dinner guests!  

Pear and Raspberry Salad
Servies 4-6


4 cups romaine, chopped
1 cup raspberries
2 pears, thinly sliced
½ cup shelled pistachios
½ cup crumbled feta cheese
Creamy Poppyseed Dressing:
⅓ cup mayonnaise
¼ cup 2% milk
3 tablespoons sugar
4 teaspoons cider vinegar
2 teaspoons poppy seeds

To make the dressing: Whisk together in a small bowl mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Set aside.

In a large bowl add tossed romaine, raspberries, pears, pistachios, and feta cheese. Toss the salad. Add the poppyseed dressing and carefully toss to coat all of the ingredients. Serve immediately.

Recipe Source:  The Recipe Critic

Creamy Berry Salad

I have had this recipe in my files for a long time...I'm talking like 3 years! I am really glad I finally tried this, it is super yummy! It reminds me a lot of a sherbet ice cream I had growing up that had raspberries and bananas in it.  The filling alone is yummy enough to eat on it's own!

I halved this recipe to eat with just my small family, but the full recipe will fill a large bowl, enough for any potluck or party.

Creamy Berry Salad

2 instant cheesecake jello pudding mix
1 8oz cool whip
1 large carton of strawberry yogurt (The big one, 36 oz I think it is)

Mix these ingredients together and refrigerate.

Just before serving, Add:

1 sm. bag of raspberries
1 sm. bag of mixed berries (thaw the berries before adding)
bananas

OR use all fresh berries:

2 containers fresh strawberries, 1 pint blackberries, 1 pint raspberries and 2 bananas. Add more as desired.

Mix gently and serve right away!

Recipe Source: Oh Sweet Basil

Copykat Maddox Raspberry Honey Butter

My grandparents lived in Brigham City when I was little, so naturally I've been to Maddox a time or two!  Their rolls are phenomenal (that's my next copykat recipe to tackle), and the yummy raspberry butter that comes with it just makes them that much more special.  Now if only I can find somewhere outside of Utah that sells turkey steaks...

I was trying to think of something different to eat on our "Utah scones" one morning, and this honey butter popped into my head, luckily there are many others out there that had already figured it out and I could just use their recipe.  Unfortunately today I didn't have raspberry preserves, but strawberry preserves were a nice substitute!! Enjoy :)

Copykat Maddox Raspberry/Strawberry Honey Butter

½ c butter, softened
½ c honey
½ c red raspberry preserves (strawberry preserves worked out well, too!)
½ tsp vanilla

Beat butter until soft. Add honey and preserves while mixer is running. Add vanilla and beat for 10 minutes. Store refrigerated, in a plastic container.

Recipe Source:  Norton Family Recipes

Copycat Kneaders Raspberry Overnight French Toast

Do you love Christmas morning breakfast like I do?!  Do you love making it ahead of time so you can enjoy your morning with your family instead of slaving away in the kitchen?  This recipe is for you!  We have our traditional breakfast that I love to have, but why not add in one more thing to mix it up a bit?  Try this one weekend...you're family will love you even more than they already do!

I love the idea of the coffee creamer in this recipe, and that you can try different ones to obtain different flavors for different times of the year.  Use your imagination!

Overnight Baked Raspberry White Chocolate French Toast

12 (1 inch thick) slices of day old french bread or Texas toast cut into 1 inch cubes
5 eggs
2¼ cup milk
½ cup raspberry white chocolate liquid coffee creamer (International Delight brand)
¾ cup brown sugar
1 tsp vanilla
1 tsp cinnamon

For the Syrup:

½ cup butter
¾ cup raspberry white chocolate liquid coffee creamer
1 cup sugar
fresh or frozen raspberries (thawed) for garnish

Spray a 9 x 13 inch baking dish with non stick cooking spray. 

Spread bread cubes even in the dish.
In a large bowl, whisk together the eggs, milk, ½ cup creamer, brown sugar, vanilla, and cinnamon.
Pour the egg mixture evenly over the bread cubes. Try to make sure all the bread cubes get the egg mixture on them.
Cover at refrigerate overnight or for at least 8 hours.

Bake in a 350 degree oven for 40-45 minutes or until set. You can test if it is done by inserting a knife in the center of the dish. If the knife comes out clean it is done. Cut into squares.

For the syrup, place the butter, ¾ cups creamer and sugar in a sauce pan.

Cook over medium heat until boiling and sugar is dissolved. Remove from heat.

Serve syrup over french toast squares with raspberries if desired.

Recipe Source:  Real Mom Kitchen

britni

Chocolate Covered Raspberries

Okay, I know this really isn't much of a recipe, BUT it is a great treat/dessert/snack!  Last week I bought a few containers of raspberries for $1 each, and was trying to find some recipes that would use up these delicious berries.


Then came Pinterest. I can always count on it for some fun ideas!  These are so tasty, I may even like them better than chocolate covered strawberries...and they are far more dangerous!  Because of their petite size, I feel like I could pop about 20 in one sitting, maybe more.  Heaven knows I don't need all that chocolate!


These would be adorable at a baby or bridal shower, or for a girl's night out as a yummy treat!  When I first saw them, they had a combo of white and milk chocolate ones in the same bowl.  So fun :)


Chocolate Covered Raspberries
From:  Pinterest


raspberries
chocolate bark or candy coating


Line a plate or pan with wax paper.  Melt chocolate as directed, dip raspberries into chocolate and place on wax paper.  Refrigerate to set.

Lemon Raspberry Bars

I have still been trying to take advantage of berries being affordable, and this is my latest recipe using the yummy raspberries that are in season right now.  These bars are fairly a quick fix and delicious.  Anything with fresh berries is alright in my book :)

Lemon Raspberry Bars

From:  Two Peas and Their Pod

For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon

For the filling:

2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

directions:

Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.

Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

*Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.

Raspberry Cream Pie

I love a good pie...and this one can be lightened up a bit, which is always good!  I love the fresh raspberry taste, and it is perfect for this time of year when raspberries are so inexpensive!  I love the chocolate crust...perfect!  If you like a good cream pie, this one will become one of your favorites :)

Raspberry Cream Pie

From: Pioneer Woman Cooks

• 25 whole Oreo Chocolate Sandwich Cookies (use reduced fat)
• 4 Tablespoons Butter, Melted
• 1 cup (generous) Raspberries
• 3 Tablespoons Sugar
• 2 containers (6 Ounce Each) Raspberry Yogurt (light)
• 1 package (3.4 Ounch) Instant Vanilla Pudding Mix(sugar free)
• 1 cup Heavy Whipping Cream 
• Extra Raspberries For Garnish

To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.

Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.

In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.

Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.

Fruit Salsa with Cinnamon Chips

Another recipe for brunch on Conference weekend.  This is SO good!  I got this recipe from cooking club, submitted by Noelle.  Pure deliciousness!

* 2 kiwis, peeled and diced

* 2 crisp apples - peeled, cored and diced
* 8 ounces raspberries
* 1 pound strawberries
* 2 tablespoons white sugar
* 1 tablespoon brown sugar
* 3 tablespoons fruit preserves, any flavor

* 10 (10 inch) flour tortillas
* butter flavored cooking spray
* 2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar

and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Raspberry Pineapple Sherbet

This recipe is one that my mom and Grandma Barb would always make for family gatherings in the summertime. I feel so much better after eating this than a bowl of regular ice cream. There is something about the frozen bananas that I just can't get enough of! Definitely a summertime fav of mine!  It makes me feel a little less guilty eating this than a big bowl of ice cream!  We have also used 2 boxes of pineapple sherbet rather than one of each, and it is great as well.

1 box raspberry sherbet
1 box pineapple sherbet
1 bag frozen raspberries
5 bananas

Let both boxes of sherbet soften, and then combine both in large bowl. Slice bananas (cut each slice into 1/4s). Mix bananas and raspberries into sherbet and refreeze for at least 1 hour.

Judy's Freezer Jam

This was my first experience making freezer jam, and it seriously took maybe 15 minutes tops.  Now that I know how easy it is, I'll do it more often!  I found a sale on strawberries last week, 1 pound for $1.  It was a good time to buy a bunch and make this.  2 pounds was just about the right amount.  I got this from my aunt who said "The best freezer jam we’ve had. We have made it with strawberries and raspberries but should work with peaches, apricots just use a Jello to match"-Joanne Hall


3 cups washed, hulled and blended fruit
3 cups sugar
3oz box Jello (same flavor as the fruit)
1 ½ Tablespoon lemon juice

Pour fruit in large heavyweight pan. Add lemon juice and mix. Add Jello and sugar mix well. Stir over medium heat until it comes to a boil. Boil 1- 1/2 minutes stirring constantly to keep from scorching. Pour into jars or freezer containers. Let cool then freeze. Keeps up to 1 year in the freezer.
The recipe can be doubled but anymore than that is too much too keep from scorching in the pan.