Strawberry Dessert

This decadent dessert is similar to the idea of the popular "fruit pizza".  It's a wonderful use for our fresh Michigan Strawberries at Country Harvest Greenhouse.

 2 Betty Crocker Sugar cookie mixes
16 ounces softened cream cheese
2 cups sugar
1 to 2 cups cool whip
2 or 3 lbs. strawberries washed and sliced
Strawberry glaze
Whipped Cream for topping

Preheat oven to 375.

Prepare the cookie mixes with the butter and egg as the directions on the bags say to. Spread in a Texas sheet cake pan (like 10x15 I think) to make the crust. Bake at 375 for about 15 minutes or until golden brown.

Mix softened cream cheese and sugar with hand mixer until well blended. Then fold in the cool whip. When cookie crust is done and slightly cooled spread the cream cheese mixture over the crust.

Then mix strawberries with glaze of your choice and pour the mixture over the top and chill for about four hours or more

Recipe and image source: here

Easy Strawberry Banana Cheesecake Dessert

Here's a fun and easy summer dessert the kids are sure to love - plus it packs in plenty of fruit!

You can find sweet, delicious Michigan Strawberries at Country Harvest during the month of June.









1 bag mini marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling

Stir in
1-2 quarts of sliced up strawberries
3-4 sliced up bananas

Other fruits can be substituted or added as desired

Best served chilled and same day due to banana discoloration

Fresh Strawberry Lettuce Salad

A very fresh and healthy salad that combines all the goodness of early season crops - strawberries, lettuce, and even green pepper. 

During the month of June, you can find Michigan Strawberries at Country Harvest Greenhouse.




Ingredients
1/2 cup fat-free creamy salad dressing/miracle whip
1/4 cup milk
1/4 cup white sugar
1/8 cup distilled white vinegar
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
1/2 red onion, sliced
1 cup sliced fresh strawberries
1/2 cup toasted pecans
1/4 cup red bell pepper, chopped

Directions
In a small bowl, mix together salad dressing, milk, sugar, vinegar, and poppy seeds. Refrigerate until ready to use.

Combine lettuce, onion, strawberries, pecans, and red bell pepper in a salad bowl. Toss with dressing.

Strawberry Rhubarb Jam

It's that delightful time of the year when rhubarb and strawberries are in abundance.  Here's a tasty way to make use of the bounty!  

Recipe yields 6 half pints


2 c. crushed strawberries
2 c. chopped rhubarb
6 Tbs pectin powder
1/4 c. lemon juice
5 1/2 c. sugar

Before you begin, prepare your hot water bath, jars, and lids.  Ball Canning provides an excellent step-by-step for this.

Next, prepare and measure out all ingredients.  (When it comes time to add the sugar, you will want to be able to dump it right in.)

Combine strawberries, rhubarb, pectin and lemon juice in a large saucepot.  Bring to a boil over high heat.  Once a full boil is reached, add the sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat. 

Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust 2-piece caps.  Process 10 minutes in boiling water canner.

TIPS:

• Use a liquid measuring cup for strawberries and lemon juice to ensure accuracy in measuring.
• Fresh lemon juice is best, but not vital.
• You may want a potholder in your hand when you stir the boiling jam - it bubbles & spits.
• A dab of butter added in during the boiling will reduce foam.

Recipe source: Ball Blue Book Guide to Preserving
Image source: Kraft.com