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Strawberry Pepper Jelly Cheesecake


Ingredients:
8 ounces cream cheese , softened
1/3 cup Sugar
8 ounces (1 cup) sour cream
2 teaspoons New Orleans School of Cooking Vanilla Blend
1 jar of Michael's Strawberry Pepper Jelly
2 Tablespoons Fresh Basil, chopped fine
8 ounces prepared whipped topping, thawed
1 prepared graham cracker crust
1 cup fresh strawberries, hulled and sliced lengthwise

Preparation:
Step 1. Beat the cream cheese until smooth with electric mixer. Gradually beat in the sugar. Beat in the sour cream, vanilla, Michael's Strawberry Pepper Jelly, and finely chopped basil until just combined. Fold in the whipped topping. Note: There may be some filling leftover. If so, reserve it to be decoratively piped on to top of pie. Chill in refrigerator for at least 4 hours (can chill overnight).
Step 2. Arrange sliced strawberries in a circular pattern around the perimeter of the pie. Pipe extra filling in center of the pie, if desired.
Step 3. Serve and Enjoy!

Pecan & Chocolate Encrusted Stuffed Strawberries

Pecan & Chocolate Encrusted Stuffed Strawberries

1 8oz pkg. softened cream cheese
1/3 cup confectioners sugar
1/2-3/4 tsp. vanilla
1 pt large strawberries, hulled & cored
1 1/2 cup
1 c. melted bittersweet chocolate
mint leaves for garnish

1. Wash & throughly dry strawberries. Hull & core.In a bowl, mix cream cheese, vanilla and sugar.
2. Beat until smooth
3. Place cream cheese mixture in piping bag with star tip. Pipe mixture into strawberries ad allow a little twist above strawberries.
4. Melt chocolate in a double boiler. Dip strawberries into chocolate. Let drop for a few seconds.
5. Roll in ground pecans then dry on waxed paper.

Garnish with a mint leaf and enjoy!

Anne's Strawberry Pie

Ingredients:
2 baked deep dish pie shells
2 pints fresh strawberries
3 tbl cornstarch
1 cup granulated sugar
1 1/2 cups of water
1 6 oz pkg strawberry jello
1 pint heavy cream

Procedure:
1. Bake pie shell according to directions. Cool
2. Divide the sliced strawberries between the shells
3. In a small saucepan, combine cornstarch, sugar and water. Stir continuously on medium high heat for about 10 minutes until the mixture begins to thicken.
4. Remove from heat and stir in jello
5. Pour the mixture evenly between the two pie shells. Place the refrigerator uncovered until jello sets about 4 hours.


Finish with whipped cream of choice.!

Anne's Strawberry Ice Cream

Ingredients:

1 (12 oz.) can Pet Milk (evaporated milk)
2 tbl. vanilla
1/2 cup granulated sugar (or more to taste)
2 pints fresh strawberries, chop into small chunks

Procedure:
1.This is going to sound strange but this is what you do. Pour Pet milk into a plastic container (about a gallon size) and place in the freezer. Set your timer for 45 minutes. Every 45 minutes, stir the Pet milk until you eventually get it to a slushy state. You don’t want the milk to freeze solid. You simply need it to be a somewhat frozen consistency.
2.Again, another strange process - but do it. Place the slushy milk, vanilla and sugar in a mixing bowl and whip it on high speed until becomes fluffy. Taste for sweetness. If you need more sugar then add it in the beginning. It will double in size- absolutely amazing!
3.Then, gently fold in the strawberries.
4. Transfer to container for freezing. Just like when you were freezing the Pet milk, you’re going to do the same thing. Every 45 minutes, stir the entire mixture-that way you’re making sure the strawberries are staying in suspension.

Hint: This ice cream does tend to melt quickly-so be prepared.

Forbidden Fruit Punch

Ingredients:

1 large pineapple peeled and cut into bite-sized pieces
2 (16 oz.) containers strawberries (fresh or frozen)
1 fifth brandy
1 fifth good bourbon, chilled
2 bottles of champagne (750 ml each) to get started, chilled

Procedure:
1.Put pineapple and strawberries in a large Tuppeware container.
2. Cover with brandy, seal container with lid and place in the refrigerator.
3. Keep refrigerated for two days.

To serve:
In a large punch bowl, combine, chilled bourbon and chilled champagne. Add fruit an dbrandy. Stir to mix. Serve over ice and garnish with fruit.

As liquid dwindles keep adding champagne. Be cautious of the fruit, it is full of liquour and can be a big surprise! The gift that keeps on giving.

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