Strawberry Lemonade

Strawberry Lemonade
2 c sugar
1 c frozen strawberries, thawed
8 c water, separated
2 c lemon juice

1. In a medium pot, stir together sugar, strawberries, and 2 cups water; cook until sugar dissolves and strawberries begin to break down.
2. Remove strawberries and pulverize; return to pot and cook for a few more minutes.
3. Strain through a fine sieve into a pitcher and discard solids; stir in lemon juice and remaining 6 cups water.

Strawberry Crumb Pie

Strawberry Crumb Pie
Crust:
1 stick cold butter
3 oz cold cream cheese
1 1/4 c flour, plus more for dusting
pinch of salt
Crumb Topping:
3/4 c oats
1/2 c flour
1/3 c sugar
1/4 c butter, melted and cooled slightly
Filling:
6 c (2 lb) strawberries, hulled and chopped
1/2 c sugar
2 t lemon juice
2 1/2 T cornstarch
1/4 t orange zest

1. Whip butter and cream cheese in a food processor until smooth; add flour and salt and process until it forms a ball. Scrape out the dough, shape it into a round disk, wrap in plastic wrap, and refrigerate for at least an hour.

2. Meanwhile, combine the oats, flour, and sugar in a small bowl; add the butter and stir until incorporated. Refrigerate at least 30 minutes.
3. Preheat oven to 350*. Working on a floured surface, roll out the crust dough and place in a springform pan; return to the fridge for 20 minutes.
4. Bake crust until lightly brown, about 18-20 minutes; let cool on a wire rack.
5. Increase the oven temperature to 375*.
6. Toss the strawberries, sugar, lemon juice, cornstarch, and orange zest in a medium bowl. Spoon the mixture in to the crust and spread the topping evenly over the berries.
7. Bake for 60 minutes, or until the filling is bubbly and the crust and toppings are golden brown. Transfer to a wire rack to cool to room temperature before serving.

Basic (Green) Smoothie

Basic (Green) Smoothie
3/4 c yogurt (I use Yoplait Light)
1 c juice (I use Crystal Light) or water
1 banana, fresh or frozen, opt
1.25 c frozen fruit (berry medley, strawberries, peaches, etc.)
1-2 large handfuls of spinach or kale, opt
2 T flaxseed, opt

1. Place all ingredients in the blender; blend on high speed until blended well.
*Play around with ingredients and make it your own - these are just guidelines*

 

Green smoothie with spinach:

Strawberry Pretzel Jello

Strawberry Pretzel Jello
2 c crushed pretzels
3/4 c butter, melted
1/4 c brown sugar
1- 8 oz block [light or fat-free] cream cheese
1 c sugar
1- 9 oz tub [light] whipped cream
2 c water
2- 3 oz boxes strawberry jello
1- 16 oz pkg frozen [no sugar added] strawberries

1. Preheat oven to 350*.
2. Combine pretzels, butter, and brown sugar; press into a 9x13 pan and bake for 5 minutes. Cool to room temperature.
3. Blend cream cheese and sugar; fold in whipped cream. Spread over pretzel crust and set aside in refrigerator.
4. In a medium-sized pot, boil water; dissolve jello and then stir in frozen strawberries.
5. Chill jello in fridge until partially set, about 10 minutes; spread over cream cheese layer.
6. Chill until set, about an hour. Serve.
Store in the refrigerator.

Fresh Glazed Strawberry Pie

Fresh Glazed Strawberry Pie

Crust:
1 c lightly toasted walnuts (or pecans)
1 c graham cracker crumbs (about 8 crackers)
2 T brown sugar
.25 t salt
3 T butter
5 t sugar
1 t water
Pie Filling:
3 lb strawberries, hulled and separated
2/3 c sugar
1/2 c water
3 T cornstarch
1 T lemon juice
2 T butter

1. Preheat oven to 375*.
2. Process walnuts, graham crackers, brown sugar, and salt in food processor until walnuts are finely ground. Heat butter, sugar, and water in a small pan (or microwave); pour over crumbs and process until evenly coated.
3. Press crumb mixture evenly into a 9” pie dish; bake until just set and golden brown (about 10 minutes). Cool completely.
4. Cut 2 lb strawberries into small pieces; of those, measure 1.5 cups into blender and place the others in a large bowl.
5. Add sugar, water, and cornstarch to blender and puree until smooth; transfer to medium saucepan. Stir over medium heat until thick and boiling (about 8 minutes); remove from heat.
6. Stir in lemon juice, then butter. Mix well. Pour glaze over strawberries in bowl; fold gently to coat. Transfer mixture to crust, mounding evenly in the center. Cut remaining pound of strawberries and arrange on top of pie. Refrigerate until set, about 3 hours.