Summer Berry Fruit Salsa

SERVES 12  |  ACTIVE TIME 25 Min  |  TOTAL TIME 1 Hours 25 Min

1 pound fresh strawberries, diced
5 ounces fresh raspberries
9 ounces fresh blueberries
1/4 cup seedless raspberry jam
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice

In a small bowl or measuring cup combine jam, sugar and lemon juice. Whisk to combine. Set aside.

In a large bowl combine fruit. Pour raspberry dressing over top. Stir until all the fruit is well coated.

Serve immediately or place in the refrigerator for 1 hour-overnight to allow the flavors to meld.

DONNA'S NOTES: The longer the fruit sits the more juice it will make. If you want a dry and crisp salsa I recommend serving it immediately. If you prefer your fruit soft and macerated allow it to sit in the refrigerator. I enjoyed it both ways.

I served with sweet potato tortilla chips and also corn tortilla chips. The saltier corn chip was a nice contrast to the sweet salsa.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Strawberry Cheesecake Trifle

SERVES 4  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Min



1 pound strawberries, sliced
3/4 cup powdered sugar, divided
8 ounces cream cheese, softened
1/4 cup International Delight French Vanilla Creamer
1/2 Angel Food Cake, diced into bite sized pieces
optional toppings: whipped cream and fresh strawberries

Add sliced strawberries to a medium bowl. Sprinkle 1/4 cup powdered sugar over the top. Stir until completely combined. If you have any lumps keep stirring they will dissolve. Set aside.

In a large bowl, using an electric mixer, beat cream cheese until light and fluffy. Add remaining 1/2 cup powdered sugar a little at a time until the cream cheese completely combines with the sugar. With the mixer on low, add creamer a little at a time. Beat until it combines and add more. Continue beating until cheesecake filling is light and fluffy. Set aside.

Set out 4 pint size mason jar. Fill 1/8 of the angel food cake in each jar, top with 1/8 of the strawberry glaze. Top with 1/8 of the cheesecake filling. Repeat.

Refrigerate until ready to serve or serve immediately. Top each trifle with whipped cream and a strawberry, if desired.

Serve and enjoy.
 
DONNA'S NOTES: Will keep for several days, covered in the fridge. 

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Disney FROZEN Kristoff's Ice Blocks

SERVES 36 | ACTIVE TIME 15 Min | TOTAL TIME 1 Hour 45 Min

2 (1/4 ounce) envelopes KNOX Unflavored Gelatine
2 tablespoons granulated sugar
1 (16.9 ounce) bottle 7Up, divided (about 2 1/4 cups)
1-1/4 cups boiling water
2 (3 ounce) packages JELL-O Berry Blue Flavor Gelatin

Combine unflavored gelatine and sugar in medium size microwave safe bowl. Add 2 cups 7Up, stir until combined. Let set for 3 minutes or until gelatine is softened. Stir and place in microwave on high for 3 minutes, stirring after each minute, or until gelatine and sugar are completely dissolved.

Pour sparkling gelatine mixture into an 8"x8" baking pan sprayed with non-stick cooking spray.

Place in the refrigerator for 25-30 min, until set but not firm.

Meanwhile, add unprepared berry blue gelatin mixes to a separate medium bowl. Pour boiling water into bowl. Stir until completely dissolved, about 2 minutes. Stir in remaining 1/4 cup 7Up. Allow to cool for 15 min.

Pour sparkling berry blue gelatin gently over clear gelatine layer in dish.

Refrigerate until firm, about 1 hour.

Cut into 36 squares. Serve and enjoy!
Recipe adapted from Kraft


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Summer Berry Cheesecake Salad

SERVES 8  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Min

1 pound strawberries, hulled and cut into quarters

1 (9 ounce) container blueberries, washed and dried (remove stems)
1 (9 ounce container) raspberries, rinsed and dried
1 (8 ounce) package cream cheese
1/2 cup Simply Pure Vanilla Coffee Creamer

Prepare berries and lay them on paper towels to dry while you prepare the cheesecake mixture.

In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.

With mixer running slowly add creamer to the cream cheese. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.

Combine berries in a large bowl. Gently fold in cheesecake mixture until completely combined.

Chill until ready to serve or serve immediately.

Enjoy!

DONNA'S NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.  

If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1/2 cup heavy cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Hawaiian Tortellini Salad

SERVES 8  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Minutes

Salad
1 (19 ounce) bag frozen cheese tortellini pasta
2 orange bell peppers, cut into bite size pieces
1 English cucumber, cut into quarters and sliced
½ medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
12 ounces (about 2 heaping cups) diced ham
1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided

Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1 teaspoon Gourmet Garden garlic paste or fresh grated garlic
2 teaspoons Gourmet Garden Ginger Paste or fresh grated ginger
1 teaspoon course ground black pepper

Bring a large pot of water to a boil. Cook tortellini according to directions on the package.  Drain and set aside once cooked.

Chop ham and vegetables and set aside. Reserve pineapple juice from can for the dressing. Set aside.  Combine salad ingredients in a large bowl. Set aside.

In a pint size mason jar add dressing ingredients. Shake mason jar until dressing is combined.  Pour dressing over salad and gently toss with salad tongs until well coated.

Serve and enjoy.

DONNA'S NOTES: Salad is excellent the next day. If you like a lighter dressing coating make 1/2 of the dressing recipe. This gives it a nice and thick coating.

If you do not have ginger paste, you can use finely diced fresh ginger or ground ginger to taste (start with 1/4 teaspoon).

This is a fantastic make ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. This will keep the salad nice and creamy. If you use all of the dressing initially your pasta may soak up all the dressing.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Chocolate Covered Oreo Pops

SERVES 24

1 package Double Stuf Oreos (or your favorite)
24 lollipop sticks
1 (24 ounce) package Vanilla or Chocolate Almond Bark

Optional decorating ideas: sprinkles that match your theme or Fondant Cutters and Fondant.

Prepare sprinkles or fondant letters prior to beginning your Oreo Pops.

Line your counter top with parchment or wax paper. (You can also use cookie sheets).

Separate all of the Oreo's by gently and carefully twisting them apart. Place cookie halves with the filling in the top row and place the cookies with no filling off to the side.

Place half of Almond Bark (candy coating) in a microwave safe tall bowl. I like to use a tall skinny measuring cup. It makes for easier dipping. Microwave for 30 seconds at a time until completely melted, stirring in between each interval.

Dip the tip of a lollipop stick in the melted candy coating. Gently press the coated lollipop stick into the cookie filling. Gently place a cookie top with no filling over the stick and carefully press down. NOTE: too much pressure will break the cookie. Then you will have to eat it and you may not have enough for your party. To be safe you may want to buy two packs.

Repeat until all cookies have sticks in them. If there are any left over you can save them for later or  eat them. I won't judge. This is hard work after all.

Allow the melted candy coating to set for a few moments.

Check melted candy coating to be sure it is still very soft. If it firms up a little, pop it back in the microwave. Once your bowl starts to get low add more candy coating and melt.

Dip one cookie pop into the melted candy coating. Swirl back and forth, carefully to ensure you have a good coating. You may want to gently tap the stick on the bowl to allow some of the coating to drip off before placing on your parchment paper.

Place on parchment paper. Decorate with sprinkles if desired or place fondant cut outs on top at this point. You do not want to wait for the candy coating to dry or the sprinkles/fondant will not stick. If you are drizzling with chocolate you can wait until they dry.

Repeat until all cookies are coated and decorated.

Allow to set until dry. If you are bagging them, wait until dry place a bag over top and close with a ribbon.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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