Do you ever have those mornings when you know it will be a long day? Just the other day, I was going to make cereal, and I pulled out a small bowl for myself & then poured orange juice in it–not a good thing to start my morning with!

That’s when I wish I could snap my fingers and breakfast would be ready. Now, you can’t just snap your fingers and this Triple Berry Bread will appear, but if you make it today, snap your fingers tomorrow morning, and you will have a nice little breakfast waiting for you.

Berries are one of those things that can go in and on everything. If you don’t like fresh berries, then this bread is not for you. But let’s be honest– who doesn’t love berries?

I love berries. You have so many options – raspberries, blueberries, strawberries, cranberries, blackberries, mulberries, and goji berries. Come to think of it, I don’t know if I have ever actually tried a mulberry or goji berry. Have you?

Fresh vs. Frozen Berries

I highly recommend using fresh fruit since they are all in season right now. If you use frozen berries, thaw them and let them drain, then pat dry with a paper towel so we don’t add too much extra moisture to the batter. Too much moisture will also discolor the bread when the berries are mixed into the batter.

The best part about this recipe is that you can switch out some of the sweet berries. If you are not a fan of this combination of berries, throw in more of your favorites or even use some blackberries. The juices of the berries release once baked, making for such a moist loaf of bread.

It’s a great way to start your morning with a cup of coffee or chai. So, wake up and enjoy!

Triple Berry Loaf Bread Ingredients

This sweet bread uses a handful of pantry ingredients plus three different kinds of berries. Gather together the following items:

• 1/2 cup of fresh raspberries
• 1/3 cup strawberries
• 1/2 cup blueberries
• 5 tablespoons of softened butter
• 1 cup of sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour + 2 tablespoons for coating the berries
• 1 teaspoon baking powder
• 1/2 cup whole milk (2% is also fine!)

How to make Berry Bread

This is one of the easiest quick bread recipes! Here’s how to make it:

1. Prepare a 9-inch loaf pan by spraying it with nonstick cooking spray. Then, preheat the oven to 350 degrees F.
2. Combine all the berries in a medium bowl, then sprinkle 2 tablespoons of flour over the berries and stir to coat. This keeps the berries from sinking to the bottom of the batter while baking.
3. In a separate bowl, beat together unsalted butter and sugar, until light and fluffy. Add the eggs and vanilla, and mix well.
4. In a small bowl, whisk together the 1 1/2 cups of flour and baking powder. Add half (3/4 cup) of the flour mixture to the butter, and mix. Pour in half (1/4 cup) of the milk and mix well.
5. Add the rest of the flour and then milk, mixing again between each until the ingredients are combined and the batter is smooth.
6. Fold in the berries gently with a wooden spoon or rubber spatula. Place dough into the prepared loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let the bread cool for 10 minutes in the pan, then remove to cool completely.

How to store leftover Berry Quick Bread

This delicious bread will keep well at room temperature for up to three days. Wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container.

Can you make Triple Berry Bread ahead of time and freeze it?

This is a perfect make-ahead recipe! Once your loaf has baked and cooled completely, wrap it tightly in plastic wrap. Then wrap it again in aluminum foil or place it in a freezer bag and freeze for up to three months!

To thaw, simply place the loaf on the counter to bring it to room temperature before serving. You can also reheat the bread by unwrapping it completely and placing it on a baking sheet. Heat in a 300-degree oven for up to 30 minutes or until heated through.

Other quick bread recipes

I love making quick breads! Here are some of my favorite recipes from the blog:

Pumpkin Pecan Chocolate Chip Bread is my favorite fall bread. Of course, I love all things pumpkin, but the chopped pecans and chocolate chips bring this to the next level!

Zucchini Apple Bread is both sweet and hearty, perfect for a filling breakfast bread. Make it at the end of summer with fresh garden zucchini!

Banana Nut Bread– this classic banana bread recipe is moist and fluffy, with the perfect amount of crunch from the chopped pecans! You need this in your life!

Do you want more Berry recipes?

If you need something to do with all your fresh berries, look no further! Try one of these sweet treats:

• Mixed Berry Pie Bars
• Mixed Berry Smoothie
• Blueberry Muffins
• Strawberry Rhubarb Oatmeal Bars
• 4th of July Berry Trifle

Happy baking!

Print

Triple Berry Bread

This Triple Berry Bread is bursting with flavor from fresh summer berries like raspberries, blueberries, and strawberries. It is perfect for everyone in your whole family.

Course Breakfast

Cuisine American

Keyword Triple Berry Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 servings

Calories 149kcal

Ingredients

• 1 1/2 cups + 2 tablespoons all purpose flour divided
• 1/2 cup raspberries cut in half
• 1/3 cup strawberries quartered
• 1/2 cup blueberries
• 5 tablespoons butter softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/2 cup whole milk

Instructions

• Preheat oven to 350 degrees.
• Combine all 3 types of berries and 2 tablespoons of flour into a bowl (this prevents the fruit from sinking to the bottom of the bread when baking).
• Beat together the butter and sugar until light and fluffy. Add the eggs and vanilla, and mix well.
• In a small bowl, whisk the baking powder and 1 ½ cups of flour together. Add half of the flour mixture (3/4 cup) to the butter mixture. Then add half of the milk. Mix. Add the rest of the flour, mix. Then the remaining milk and mix.
• Gently fold in the berries.
• Pour into a greased 9 X 5-inch bread pan and bake for 1 hour or until toothpick is inserted and comes out clean. Let the bread cool for 10 minutes before removing from the pan and slicing. However, bread will slice best when covered tightly with plastic wrap or aluminum foil after it has been cooled completely and left overnight.

Notes

Feel free to substitute with any other berries or just one type if you have a favorite.

Nutrition

Serving: 1serving | Calories: 149kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 57mg | Potassium: 69mg | Fiber: 1g | Sugar: 19g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg

This was originally published 7/10/15. It has been updated in format and with pictures on 5/25/23.

The post Triple Berry Bread appeared first on Easy Recipes From Home.

This idea came from a cocktail I had recently on one of our date nights out, and I knew I had to remake it! I fell in love with sangria for the first time after having it at a local restaurant. I immediately went home and made a similar version of their red wine sangria. 

A year later, I made a cherry sangria. But this strawberry sangria might just be my favorite!

What is Sangria?

Sangria is a Spanish mixed alcoholic drink. There are many variations of sangria, but it will typically include these things: fruit juice, sweeteners, red or white wine, sparkling water, fruit, and flavored liqueur.

What is the best wine to use with Sangria?

When I started making sangria recipes, I heard, “Don’t use a wine for sangria that you wouldn’t enjoy on its own!” That has been a great tip! Whether your sangria has red wine or white wine, I would also recommend using a dry, fruity wine.

Strawberry Basil Sangria Ingredients

Here’s what you will need to make this delicious sangria recipe:

• 1 pound strawberries, hulled and quartered
• 1 bottle of Sauvignon Blanc
• ½ cup brandy
• ¼ cup triple sec
• 8-10 basil leaves
• ¼ cup sugar
• ½ cup club soda

If you garden, using fresh strawberries and basil right from the garden would kick it up a notch! Otherwise, strawberries and fresh basil leaves from the grocery store work just fine.

How to make Strawberry Basil Sangria

To make this sangria, start by rinsing the strawberries. Hull the strawberries by using a paring knife to cut around the hull. Cut at a slight angle as close to the stem as possible. Then remove the hull and discard it.

Slice the strawberries into quarters with the paring knife. Then place strawberries, wine, brandy, triple sec, basil leaves, and sugar in a large pitcher. Stir with a wooden spoon until the sugar dissolves.

Add the club soda, then refrigerate the sangria for 2-3 hours. This allows the flavors to deepen before you serve the sangria to your guests. Pour the sangria into ice-filled glasses, use a wooden spoon to distribute the fruit, and enjoy!

It really is the perfect drink for those sizzling summer months!

How to make a non-alcoholic Strawberry Basil Sangria

If you love the flavors of this drink but want to skip the alcohol, you can make a virgin sangria! Make the following swaps to cut out the alcohol:

• Replace the Sauvignon Blanc with seltzer water or white grape juice.
• Swap orange juice or grenadine syrup for the trip sec.
• Omit the brandy.

Tips for Serving Sangria

• When you are ready to serve this drink, top off your pitcher with some extra club soda first.
• Use a clear glass pitcher to show off this beautiful drink!
• You could also serve it in a punch bowl with a ladle. This is a wonderful choice for bridal showers and brunch gatherings.
• Sangria is a sweet drink usually served at parties or other informal events. Or, serve it with a Mexican meal, such as these Mexican Street Corn and Chorizo Tacos.

How long will Sangria last?

Once prepared, sangria will last 2-3 days in the refrigerator.

Can I make this the night before?

You can make sangria the night before an event! Don’t forget to top it off with some fresh club soda before serving!

Try one of these delicious drink recipes:

If you enjoyed this sangria, why not try one of my other drinks? Here are some more sangria recipes:

This Apple Cider Sangria is a cocktail full of rich Autumn flavors. Made with white wine, apples, pears, club soda, and brandy, this cocktail is perfect for your Fall holiday parties or weekend evenings!

Summer Rose Sangria combines watermelon, kiwis, and peaches with rose wine for a sweet, refreshing drink!

Cherry Sangria combines cherries (of course), strawberries, and plums with Pinot Noir for a rich, fruity sangria.

This Red Wine Sangria started my sangria journey with its tasty combination of red apples, oranges, and lemons in a red wine mixture.

Here are some other fan-favorite mixed drinks:

• Skinny Sparkling Margarita
• Winter Cosmopolitan
• Frozen Cherry Margaritas
• Tequila Sunrise Margarita
• Pomegranate Lime Martini

As always, friends, drink responsibly. Let me know if you try any of these recipes out, and if so, which one is your favorite!

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Strawberry Basil Sangria

Make this refreshing Strawberry and Basil Sangria for your next summer party! I know most people are used to the flavor combination of tomatoes and basil, but what about strawberries and basil? Add in some wine, and you have the perfect match!

Course Drinks

Cuisine Spanish

Keyword Strawberry Basil Sangria

Prep Time 10 minutes minutes

Refrigeration 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 servings

Calories 200kcal

Ingredients

• 1 pound strawberries hulled and quartered
• 1 bottle Sauvignon Blanc
• 1/2 cup brandy
• 1/4 cup triple sec
• 8-10 fresh basil leaves
• 1/4 cup sugar
• 1/2 cup club soda

Instructions

• Combine all ingredients in large pitcher except club soda. Stir until sugar is dissolved.
• Add club soda.
• Refrigerate for 2-3 hours before serving.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 182mg | Fiber: 2g | Sugar: 23g | Vitamin A: 56IU | Vitamin C: 67mg | Calcium: 21mg | Iron: 1mg

This post was originally published 7/7/2014. It has been updated in format and with pictures on 5/19/23.

The post Strawberry Basil Sangria appeared first on Easy Recipes From Home.

When the weather warms up, I’m ready for all things summer! I have lemonade in my glass, burgers and hot dogs on the grill, and summer’s juiciest berries filling up my dessert tray. These berry bars are the perfect addition to my summertime menu, don’t you think?

Get ready because summertime is surely on the way.
As is berry picking!
It will be wonderful to use the fresh raspberries and blueberries that you’ve picked to make this fabulous dessert.
Heck, you could even make this dessert with chopped strawberries and blueberries if you don’t like raspberries.

What ingredients do I need for Berry Dessert Bars?

This recipe is so simple, in part because you can use the same ingredients for the bottom crust and the crumb topping! Here is what you need:

For the Crust and Crumble Topping

• 1 2/3 cups all-purpose flour
• 1 cup granulated sugar
• 12 tablespoons of cold butter, cubed

For the Fruit Filling

• 1 ½ cups fresh blueberries
• 1 ½ cups fresh raspberries
• 2 large eggs
• 1 cup granulated sugar
• ½ cup all-purpose flour
• ¾ cup sour cream

How to make Mixed Berry Pie Bars

These raspberry and blueberry pie bars are to die for, and yet they are so easy to make!

Prepare: Preheat the oven to 350 degrees F. Grease (or line with parchment paper) a 9×13-inch baking pan.

Make the Crust and Crumble: In a large mixing bowl, combine the crust/crumb topping ingredients (flour, sugar, and butter). Combine using a pastry cutter until crumbly. Set aside 1 ¼ cups of the flour mixture to use for the crumble topping.

Firmly press the remainder of the mixture into the baking dish, evenly covering the bottom of the pan. Bake the crust in the preheated oven for 15 minutes. Remove from the oven and fill as directed below.

Make the Fruit Filling: While the crust is baking, prepare the fruit filling. In a large bowl, combine 1 cup of sugar, ½ cup of flour, and sour cream. Mix well. Beat in the eggs until combined, then gently fold in the mixed berries.

Assemble and Bake: Gently spoon the berry mixture into the hot crust, covering it completely. Sprinkle the crumble mixture that was set aside over the top of the filling. Return the dish to the oven and bake for 1 hour, until the filling bubbles and the crust turns light golden brown.

Remove from the oven and cool on a wire rack for 10-15 minutes. This tastes best when served warm with whipped topping or a scoop of vanilla ice cream!

FAQs

Can I use frozen berries instead of fresh berries?

Yes, frozen berries can be used in place of fresh ones. The trick is to stir them in while frozen so they don’t bleed into the filling mixture.

Can I use different berries for these Mixed Berry Crumble Bars?

This recipe works great with just one kind of berry or a combination of your favorite kind of berries! This would be so amazing with blackberries to make these into TRIPLE berry crumb bars! Just follow your taste buds!

What sweetener can I use instead of white sugar?

You can use equal amounts of brown sugar or Stevia in place of white sugar.

Can I use vanilla extract to add more flavor to these Pie Bars?

Extracts are a fantastic way to elevate these pie bars to the next level! Use ½-1 teaspoon vanilla or almond extract to enhance this tasty dessert even more!

How do I store leftover Mixed Berry Pie Bars?

Cover any leftover pie bars with aluminum foil or plastic wrap, or transfer leftovers to an airtight container. Store it in the refrigerator for up to 3 days

Mixed Berry Pie Bars Troubleshooting

This recipe comes together easily, but you might struggle with making the perfect crumble. The thing that helps me the most is when I use a pastry cutter, stand mixer, or two forks to work the butter into the flour and sugar. If you overmix the dough, it starts looking more like cookie dough instead of a crumble.

Stop when your butter pieces are about pea-sized. You can add a bit more flour if needed as you work the dough to get the right consistency.

More recipes featuring Juicy Berries

If you love these Berry Pie Bars, you will love these berry recipes:

• Mixed Berry Smoothies are a great way to start off your day! They are fresh and creamy with all the flavors of your favorite fruits.
• Strawberry Rhubarb Oatmeal Bars combine two of summer’s favorite flavors with a buttery oatmeal crumble.
• This Triple Berry Bread is bursting with flavor from fresh raspberries, blueberries, and strawberries and is perfect for everyone in your whole family.
• This Fourth of July Trifle combines layers of cake, sweet cream, and fresh berries for a fun holiday treat!

Tasty Fruit Pie Recipes

If you love fruit pies, you have to try one of these sweet homemade pies:

• Cherry Hand Pies
• Apple Pie

Print

Mixed Berry Pie Bars

These delicious Mixed Berry Pie Bars combine your favorite fresh berries with a buttery crust and crumble. It’s all the flavor of a pie without the hassle of making a pie crust!

Course Dessert

Cuisine American

Keyword Mixed Berry Pie Bars

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 servings

Calories 369kcal

Ingredients

Crust and Crumble Topping

• 1 2/3 cups all-purpose flour
• 1 cup granulated sugar
• 12 tablespoons cold butter cubed

Fruit Filling

• 1 1/2 cups fresh blueberries
• 1 1/2 cups fresh raspberries
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 3/4 cup sour cream

Instructions

• Preheat oven to 350 degrees F. Grease (or line with parchment paper) a 9×13 inch baking dish.
• Prepare the crust/topping. In a large mixing bowl, combine 1 2/3 c. flour, 1 c. sugar, and the cubed butter until crumbly. Set aside 1-1¼ c. of the dough for crumble topping.
• Firmly press the remainder of the dough into the baking dish, evenly covering the bottom.
• Bake crust at 350 degrees for 15 minutes.
• While the crust is baking, prepare the filling. In a large bowl, combine 1 c. sugar, ½ cup of flour, and sour cream. Mix well.
• Beat in the eggs.
• Gently fold in berries.
• Once the crust is baked, remove it from the oven, and gently spoon the filling over the crust while it is hot.
• Sprinkle the dough that was set aside over the top of the filling mixture.
• Bake for 1 hour until the filling is bubbling and the crust is lightly golden-brown.
• Serve warm or allow to cool for 10-15 minutes before cutting it into individual servings.

Notes

• Store in the refrigerator for up to three days.
• Equal amounts of brown sugar or stevia can be used to substitute white sugar.
• Frozen berries can be used in place of fresh berries. The trick is to keep them frozen so that they don’t bleed into the filling mixture.

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 107mg | Potassium: 93mg | Fiber: 2g | Sugar: 36g | Vitamin A: 497IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg

The post Mixed Berry Pie Bars appeared first on Easy Recipes From Home.

Summer’s officially starting, and fresh berries are in order, which also means it’s the perfect time of year for an optional no- bake summer dessert.

Even if you aren’t going to have a party with a red, white, and blue theme, this twist on a traditional English trifle needs to be added to your menu.
It will be an easy dessert for a busy weeknight and is perfect for entertaining, too.

SAVE THIS NO-BAKE BERRY TRIFLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

What is a trifle?

A trifle is a layered dessert which is of British origin. It is traditionally made with sponge fingers soaked in an alcohol, pudding, fruit, and topped with heavy whipping cream or syllabub – an old English dessert made with cream and alcohol.
However, there are now many variations on the trifle and it has become quite a popular dessert. It is so easy to make with pound cake, and a pudding mixture and/or cream cheese mixture, making it the perfect dessert when entertaining. It can feed a lot of people and can be served as a last minute dessert when company’s coming.

What can I use if I don’t have a trifle bowl?

This fourth of July Trifle can be put into a large clear glass bowl will do or even a punch bowl. You’ll want to use a deep glass dish for this easy recipe to display the pretty layers. Be creative!
You can even use mason jars or small bowls to make individual servings and just divide the ingredients evenly among them.

Equipment needed

• Measuring Spoons
• Measuring Cups
• Two 8-inch Round Cake Pans
• Cooling Rack
• Sharp Knife
• Cutting Board
• Trifle Bowl or Large Bowl
• Hand Mixer or Stand Mixer
• Spatula
• Offset Spatula

What do I need to make this recipe?

• Vanilla Cake Mix (plus box ingredients), or Angel Food Cake
• Instant Vanilla Pudding 
• Whole Milk
• Cool Whip or Stabilized Whipped Cream
• Fresh Strawberries 
• Fresh Blueberries 

How do I make this easy trifle recipe?

1. Begin by baking the cake following the instructions listed on the box. This can be done in advance to save time.
2. Mix the milk and the pudding together in a large bowl. Fold in half of the Cool Whip, and refrigerate to set, about 10 minutes.
3. Begin layering the trifle starting with the cake. You can either leave it intact, cutting the edges to fit it into the trifle dish, or cut it into cubes and arrange them on the bottom of the trifle dish.
4. Add half of the pudding, about 1 ½ cups, and smooth with an offset spatula.
5. Evenly distribute the chopped strawberries onto the pudding.
   Cover with the second cake or again, cut into cubes.
   Spread the remaining pudding over the cake.
   Add the blueberries.
   Spread the rest of the Cool Whip on top of the trifle, and decorate with additional remaining strawberries, blue berries, sprinkles, or other toppings, if desired.
6. Place into refrigerator until ready to serve.

Could I prepare the pudding in advance? 

Yes! You could definitely make the pudding ahead of time. I wouldn’t recommend making it more than a day in advance. Keep the pudding in the fridge and feel free to assemble the cake layers and barriers the next day or just before serving.

Can I use frozen fruit instead of fresh? 

I do not recommend using frozen fruit as it is a lot harder to decorate with. Frozen fruit tends to bleed and will color the pudding layers. Frozen fruit also doesn’t keep as long as fresh fruit. Your trifle would have to be enjoyed the same day.

What substitutes could I use for the cake layers? 

This trifle recipe is very versatile and a real crowd pleaser. You could use white cake or any other cake flavor. You can also use any other cake-like dessert. Some fun options to try would be premade cupcakes (frosted or not), or even Twinkies! Have fun with it!

What can I use in place of Cool Whip?

This Stabilized Whipped Cream is a great substitution for Cool Whip and is made without gelatin. It works very well in all recipes that call for Cool Whip and can also be used by itself to cover pies, cakes, fresh fruit, and more.

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Easy Dessert Recipes

Cookies are a great option for a party!
We love these Maple Shortbread and Peanut and Cookie Butter Chocolate Chip Cookies. Both of them have always been a hit with my family.

No dessert table should be without my Millionaire Shortbread aka Twix Bars. One bite and I promise you’ll fall in love. I think they’re even better than the candy bar.
Another bar that’s perfect for entertaining are my Strawberry Rhubarb Oatmeal Bars. They’ve got all the flavor of summer.

Try the twist on the classic Oatmeal Cookie and add some butterscotch to them. They’re hard to resist!
And speaking of butterscotch, these Salted Butterscotch Pretzel Chocolate Chip Cookies have so much flavor in every bite that you might not be able to eat just one.

Make this patriotic trifle for your Memorial Day and fourth of July celebration. With layers of cake, pudding and whipped cream, and extra berries on top, it’s a fabulous recipe for the perfect summer dessert!

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4th of July Trifle

A little twist on the traditional English trifle, this dessert is easy to make and so much fun to eat. It's very easily customized with any cake or pudding flavors, and packed with your favorite or seasonal fruits, this trifle is assembled in minutes.

Course Dessert

Cuisine American

Keyword 4th of July Trifle, Trifle

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 people

Calories 330kcal

Equipment

• measuring cups
• measuring spoons
• 2 8-inch round cake pans
• cooling rack
• sharp knife
• cutting board
• Trifle Bowl or large deep bowl
• hand or stand mixer or whisk
• silicone spatula
• medium bowl
• offset spatula

Ingredients

• 16.25 ounces white cake mix or flavor of your choice
• 1 cup water
• 1/2 cup vegetable oil
• 3 egg whites or whole eggs
• 3.4 ounces instant vanilla pudding
• 2 cups whole milk
• 8 ounces Cool Whip divided
• 2 1/2 cups diced fresh strawberries plus additional whole or sliced berries for top
• 1 1/2 cups fresh blueberries plus additional for top

Instructions

• Prepare two 8-inch round cakes per the instructions on the box and allow them to cool completely. This can be done in advance. If your cakes have a rounded top, you can cut them to level, but it is not necessary.
• Place the pudding into the medium bowl and add the milk. Using a mixer, beat for two minutes or mix together with a whisk for same amount of time.
• Fold in half of the cool whip, and place into the refrigerator for at least 10 minutes.

Assembly

• Begin by placing one of the cooled cakes into the bottom of the trifle dish. If needed, trim the edges to fit into the bowl or cut the cake into cubes.
• With an offset spatula, spread half of the pudding, about 1 ½ cups over the cake.
• Cover the pudding with all of the diced strawberries.
• Gently place the second cake into the dish.
• Spread the remaining pudding on top of the second cake.
• Evenly distribute the blueberries.
• Spread the remaining Cool Whip over the blueberries and top with additional fresh berries or other toppings.

Notes

Note: if using a cake that is pre-made, the amount of time needed to make this dessert will decrease. Also, for accurate nutritional information, I have added the ingredients needed to bake the cake. Please follow the ingredients listed on the box as there may be differences.

Nutrition

Serving: 1person | Calories: 330kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 360mg | Potassium: 179mg | Fiber: 2g | Sugar: 31g | Vitamin A: 113IU | Vitamin C: 19mg | Calcium: 162mg | Iron: 1mg

The post 4th of July Trifle appeared first on Easy Recipes From Home.

Now that the weather is warming up to like 15 degrees…oh my gosh did I just consider that warm? Wow that means I really need to get back to the south ASAP! I have already cozied up with a warm bow of soup, but it’s now time to venture into other things I need to add to my recipe box like breakfast, slow cooker meals, and more healthy eating.

Growing up one of my favorite things to eat was cinnamon toast or muffins – mainly because it was a special treat to lick the bowl. But nowadays if it is a weekday I am habitual eater with my breakfast routine. I normally have my fiber cereal with fruit & some ground flax seed, or if it’s the weekend I’ll eat some kind of eggs, biscuits or bacon. Don’t worry there is not a day without my chai tea. But lately I have had a craving for french toast. I am not sure why since I rarely crave it and have probably only had it a handful of times in my life – generally too sweet for me.

The more I thought about it, I realized I had never even actually made it. Who would have ever guessed that? I knew how to without even looking a recipe up but had never attempted it from scratch. So with a little beginner’s luck and my mad skills (joking!) it turned out to be a hit or at least according to my taster tester who gobbled it down thought so. But this past weekend when the winter storm was about to hit I again succumbed to my craving for french toast, fired up my griddle, and thought it was about time for some more of this decadence.

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French Toast

Ingredients

• Loaf of challah bread
• 6 eggs
• 1/2 cup heavy cream
• 3/4 cup whole milk
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• pinch of Salt
• Butter for frying 2-6 Tbsp.
• Syrup to garnish
• Powdered Sugar to garnish
• Strawberries thinly sliced to garnish

Instructions

• Cut bread into 1-1 1/2" slices.
• Whisk together eggs, cream, milk, vanilla, cinnamon, nutmeg and salt in a mixing bowl. Soak each slice of bread in the mixture for about 1 minute.
• Heat griddle or skillet over medium heat and add butter (I start with about 2 Tbsp. and add more after each batch of toast).
• Add the bread and fry. Cook for about 3-4 minutes on each side or until golden brown. Repeat until all slices are cooked (takes 2-3 batches).
• Serve with your choice of syrup, powdered sugar and strawberries.

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So when I bought a 3 lb. bag of cherries I had to come up with all sorts of recipes to make with them…well that was the plan. I decided on making the smoothie first and then the sangria, and the next thing you know John is standing at the counter finishing the bag. I guess I can’t complain it’s fruit instead of chips.

Now compared to my red wine sangria this one is more on the sweeter side and the fruit in this one will make you want to nibble on a few more pieces after you finish your glass.

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This week is the big move. Okay so it’s not a BIG move like from Alabama to Indiana like we did last year, but we are just moving north of the city to Fishers for John’s new job. When you think about it John and I can’t help but laugh because since 2004 when I graduated high school I have not lived in a dorm/apartment/house longer than 1.5 years, crazy isn’t it? That is 8 moves – making this the big #9! With this move I won’t be able to go home for lunch every day which I hate.

And it also means I will not be able to make my fun salads or sandwiches on any given whim. I also might likely go back to working Monday-Friday giving up my Friday lunch dates with my Kindle.

And my latest creation on my lunch break – Strawberry, Spinach, and 2 Cheese Grilled Cheese – enjoy!

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Strawberry, Spinach and 2 Cheese Grilled Cheese

Ingredients

• 2/3 cup strawberries tops removed, and cut into slices
• 4 tablespoons goat cheese softened (I normally warm in microwave to make it easier to spread)
• 4 oz. Brie
• Spinach leaves enough to form one single layer across slice of bread
• 4 slices white bread
• 2 tablespoons butter softened

Instructions

• Heat the Panini maker according to directions. If using a skillet, warm skillet over medium low heat.
• Butter each slice of bread on the outside.
• For each sandwich, on both slices, spread goat cheese on the inside. Then layer with the strawberries slices, then spinach, then brie (or cheddar) on one slice. Close the sandwich with the other piece of bread.
• Place in Panini maker until the light shows it is ready. If using a skillet cook for about 2 minutes on each side until the bread is toasted a golden brown. Cut immediately and serve.

Nutrition

Serving: 2g

Recipe and post updated December 2015

The post Strawberry, Spinach, and 2 Cheese Grilled Cheese appeared first on Easy Recipes From Home.