Strawberry Banana Delight

I was reviewing my Recipe Box, and discovered that somehow this recipe had been left out. What a shame! It is delightful, and one of our Easter favorites and therefore warrants reposting! I didn't want any of you to miss out on this one.  This salad, is always on my Grandmother's Easter table. In fact, in my mind, Easter isn't Easter without it. I guess it's almost like Easter in a spoon for me. How could you go wrong serving strawberries and bananas, swimming in real sweetened whipped cream? Yeah, I know.... it's more like a dessert in disguise than a salad; but if you want to argue with Grandma Daisy, than you go right ahead and try. I think I will just sit back and enjoy my excuse to eat dessert for dinner. Sounds pretty good, don't you think?

Strawberry Banana Salad

2 (16 oz.) cartons of strawberries

3 bananas

1 cup heavy whipping cream

1/4 cup sugar

1 tsp. vanilla

Wash and slice strawberries. I line a collindar with paper towels and place the sliced strawberries on top to soak up any extra water. Can't let that whipped cream get watery can we?

Peel and slice bananas.

In a mixing bowl, beat whipping cream, sugar, and vanilla until soft peaks form.

Place strawberries and bananas into a serving bowl. Pour whipped cream on top and gently fold.

Serve or cover and refrigerate until serving. However, this isn't a recipe that keeps well (usually there isn't any left anyways), so you will want to serve it pretty quickly.

A little note - I like more strawberries than bananas, but change the fruit to suit your taste. Also, mine was a little heavy on the cream, so there is extra room for another banana or a few more strawberries if you want to stretch it out a little more. But, I'm telling you, it's pretty yummo just the way it is.

Now you know what's on our Easter table! What's on yours?

Lemon Sorbetto

My love affair with gelato began this summer when my parents, boys, and I were visiting my little brother in Seattle. What an amazing trip!!! My boys experienced the ocean for the first time.... we have quite the sea shell collection to show for. And I had my first encounter with gelato! My brother took us to this little place in Ballard called the Fainting Goat. AMAZING!!! The sweetest couple owns the restaurant and rotates through around 40-some spectacular homemade flavors. I was able to visit two nights in a row (and had my stay been longer, I am sure I would have squeezed in a few more visits)  and sampled more than my share as I carefully chose my selection. Some of my fav's - Toasted Almond, Wild Berry, Salted Caramel, Tiramisu, Chocolate... I could go on and on. And I cannot forget to tell you about their homemade waffle cones - icing on the cake! If you are ever near the area, the Fainting Goat is a MUST STOP! And so my addiction began! Today, my son and I took a Gelato class with our besties. We we able to make and sample, five delicious recipes: Fantastic Fantablous Sicilian Chocolate Gelato, Blueberry Gelato, Madagascar Bourban Vanilla Gelato, Pomegranate Gelato, and Lemon Sorbetto (we learned sorbetto is really just a fruit based gelato). They were all fabulous but our favorites were the Pomegranate Gelato and the Lemon Sorbetto. I was so proud of my little guy! He promised, "too blend with the adults," and he did a fabulous job.  He tried everything, just like a true gentleman and found a new favorite - not the chocolate or the vanilla. He was over-the-top excited when his name was drawn and he was able to chose his very fav sample to take home. He choose the Lemon Sorbetto!!! This recipe is definitely worth passing on. Not only is it fresh, tangy, and delicious, it's soooooo very easy! Perfection! And if you have allergies, take a look - no eggs or other dairy, soy, gluten, or nuts!

Lemon Sorbetto
Recipe from The Cia Bella Book of Gelato and Sorbetto

*1 cup fresh lemon juice (@6 large lemons), strained and chilled
2 recipes Simple Syrup (below)
1 Tbsp finely chopped grated lemon zest

* Minute Maid carries fresh lemon juice in the frozen section at grocery store . It is truly amazing!!! As fas as I am concerned, worth its weight in gold. It has no preservatives, is full of flavor, and saves so much time! Try it out and let me know what you think! You will find it with the frozen juice concentrates.

In the container of an ice cream machine, whisk together the lemon juice, simple syrup, and zest. Churn according to manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving (that is if you can wait). Let soften for 5-10 minutes before serving.

Simple Syrup

1 cup water
1 cup sugar

In a medium saurcepan, combine water and sugar. Place over medium-high heat and bring to a boil, whisking often to dissolve sugar. Reduce heat to medium-low and simmer for 4 minutes, while continuing to whisk until all the sugar is dissolved. remove from heat and let cool, the transfer to a bowl or container, cover, and refrigerate until cold, at least one hour.

Enjoy - I know we did!

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Very Good Recipe Tags: Gelato, Desserts

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Tortilla Relish

Who doesn't love a good party? And a party can't be good without good food, right!?! What's better than food that tastes amazing and is actually healthy? That's what I love about this dip! It never fails, I am always, ALWAYS asked for this recipe- and for those of you who have been waiting... I finally delivered! Fun, fresh, and perfect for any party!

Tortilla Relish

1 1/2 cups corn, frozen works well or cut kernels from grilled or boiled corn on the cob
1 1/2 cups sliced black olives
1 1/2 cups  chopped red pepper
4 tablespoons diced onion
4 grated garlic cloves
2 teaspoons oregano
4 tablespoons lemon juice
6 tablespoons olive oil
2/3 cups apple cider vinegar
salt and pepper to taste (optional)
4 chopped avocados

*Note- Sometimes I substitute tomato for the red pepper or use half tomato and half red pepper.

Combine garlic, onion, oregano, lemon juice, oil, and vinegar in a shallow dish, like a pie plate. Stir well. Add corn, olives, and red pepper. Stir to combine. Refrigerate several hours or overnight. Just before serving, add avocados, add salt and pepper to taste if desired. Serve with tortilla or pita chips.

I hope you all enjoy this recipe as much as my family and friends do!!!! I was hoping to post my recipe for blueberry pie soon, my house smelled so very yummy last night. However, it was eaten before I could even snap a shot!  Maybe next time!

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Caramel Chex

This is one of those recipes that everyone asks for. It never fails, Birthdays, Superbowl Parties, even fishing with my husband, no matter where I take Caramel Chex, people rave about it! Besides its extreme yumminess, there are several reasons I love this recipe. First, it doesn’t require too many ingredients, and most of them I usually have on hand – as long as I remember the two brown paper bags from the grocer’s checkout. With this in mind, I always ask the checker for four bags, that way I always have two secretly tucked away just incase. Second, you end up with a ginormous (gigantic plus enormous) mountain of Caramel Chex, which is a good thing because it never ever lasts long. And , it is so easy to wrap up and give as gifts (which everyone seems to love). In fact, some of my husband's colleagues put in special birthday treat  requests. Trust me, you will want to try these!

First, open paper bags and place one inside of the other. Pour both boxes of Chex into the bags. Set aside.

Cover table or counter top with wax paper. Spray with non-stick cooking spray. Bring the first three ingredients to a boil on the stove in a large kettle, stir frequently as not to burn.

When everything is all melted and incorporated, take off of heat and add vanilla and baking soda.

Stir until foamy.

Pour over the double bagged Chex. Roll down top and shake well. Microwave for 2 minutes and shake well. Microwave for 2 more minutes and shake again. Make sure to turn the bag on all sides each time you shake to spread the caramel. Open bag and check to make sure the caramel is spread evenly throughout the Chex. If not, shake it up again.

However, you should be able to dump the Chex onto the sprayed wax paper.

Doesn't that look good? Gently spread the Chex around a little. Give the mix a stir every once in a while as it cools, so that it doesn’t dry in one huge clump.

This is usually the time that the nibbling begins. I always have little, and even big fingers sneaking tastes and hear lots of “uhmmmms” and once in a while “this is the bestest snack ever, huh,” from my little ones.  Not to worry, even with the nibbling, there's plenty!

I always have enough for either 2 big bowls, 2 gallon-sized bags, or one of each!

And don't forget, it makes great gifts!

Caramel Chex

1 pound butter
3 cups brown sugar
1 cup white corn syrup
2 (14 oz.) boxes of corn Chex cereal
1 teaspoon vanilla
1 teaspoon baking soda
2 brown paper bags from your grocer’s checker

First, open paper bags and place one inside of the other. Pour Chex cereal into bags and set aside. Cover table or counter top with wax paper. Spray with non-stick cooking spray. Bring the first three ingredients to a boil on the stove in a large kettle, stir frequently as not to burn. When everything is all melted and incorporated, take off of heat and add vanilla and baking soda. Stir until foamy. Pour over the double bagged Chex. Roll down top and shake well. Microwave for 2 minutes and shake well. Microwave for 2 more minutes and shake again. Make sure to turn the bag on all sides each time you shake to spread the caramel. Open bag and check to make sure the caramel is spread evenly throughout the Chex. If not, shake it up again. However, you should be able to dump the Chex onto the sprayed wax paper. Gently spread the Chex a little. Give it a stir every once in a while as it cools, so that it doesn’t dry in one huge clump.

Now to give credit where credit is due. My mom has this friend, Wanda, and even though she doesn't cook a lot, she seems to have a knack for fun entertaining recipes. Kudos to Wanda for this one!

Don't forget to check out the Tuesday Tastes Party at Crazy Daisy. Click here...

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