Berry Good Saladdessert Recipes
BERRY BERRY GOOD SALAD
I love any and all salads. I made this salad last night for friends at a small dinner celebration at Sandestin Golf & Beach Resort. It is my R & R weekend. Ok, y'all know I had to cook something...LOL I also made my Blackerry Glazed Baby Back Ribs along with a few other treats. We are having so much fun. Cooking with...
Provided by Sherri Williams
Categories Salads
Time 10m
Number Of Ingredients 8
Steps:
- 1. Toss salad ingredients in a large salad bowl. Drizzle vinaigrette on salad when ready to serve. ENJOY!!! **add some grilled chicken to make a wonderful meal salad**
BLOODY BERRY FRUIT SALAD
Instead of a simple syrup, this fruit salad uses raspberry jam to coat and flavor the mixed fruits. It has just enough natural tartness to keep the fruit salad fresh. For the spookiest fruit salad, let it sit for a few hours and the lychees will continue to absorb the ruby glaze.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the jam, lychee syrup and lime juice in a large serving bowl. Whisk until smooth.
- Add the lychees, grapes, raspberries and blackberries and toss well. Refrigerate at least 20 minutes or up to 2 hours, tossing occasionally so the lychees turn red.
BERRY SALAD DRESSING
Sweet and yummy great on any lettuce or spinach salad. Sorry I don't measure, I tried to fudge--if you're good, you'll figure it out--if not, keep trying! Anyways, for a full bowl of salad- I will use a 1C measuring cup and prepare the dressing in that.
Provided by Krystal S
Categories Salad Dressings
Time 4m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk.
- Pour.
- Enjoy!
Nutrition Facts : Calories 125.6, Fat 13.5, SaturatedFat 1.9, Sodium 291.6, Carbohydrate 1.5, Fiber 0.1, Sugar 0.9, Protein 0.1
BERRY GOOD SALAD/DESSERT
This is one of those recipes that almost everyone has tried, and loved, and has their own version of the recipe in their repertoire. This is mine. Strawberries, cream cheese, pretzels, sugar, whipped topping and butter. Ooohh, it's "a good thing!"
Provided by Tere Gill
Categories Fruit Desserts
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400ºF.
- 2. Butter an 8"X 8" baking dish or pan. (See *Note below.) In a medium bowl, mix together crushed pretzels, butter and 1 1/2 tablespoons sugar.
- 3. Press well and evenly into bottom and corners of dish (I use a measuring cup with a smooth bottom.)
- 4. Bake in preheated oven at 400ºF for 8 minutes. Remove from oven and allow to cool. (After a few minutes, you may place on wire rack in refrigerator for about 1/2 hour to hasten cooling.)
- 5. Beat together well, softened cream cheese and 1/2 cup sugar.
- 6. Add and mix until no lumps remain, 1 cup thawed whipping topping (1/2 container) to cream cheese mixture.
- 7. Evenly spread mixture over cooled pretzel crust.
- 8. Dissolve strawberry gelatin in boiling water; add frozen strawberries and stir until gelatin begins to thicken slightly.
- 9. Immediately pour evenly over cream cheese layer.
- 10. Refrigerate for 2 hours before serving.
- 11. To serve, cut into squares. Garnish with some of the extra whipped topping and a sprig of mint and/or a fresh strawberry, if desired.
- 12. Cover and refrigerate leftovers. Recipe may be doubled using a 9"x13" pan.
- 13. *Note: For ease of serving, place a sling of parchment paper in the buttered dish, butter the paper, then proceed with crust.
BERRY, BERRY GOOD MUFFINS
Fresh berries are prolific in the Pacific Northwest during the summer, but we freeze them to use all year round. These are delectable in them morning or at teatime. The muffin is the perfect support for a mixture of raspberries, blueberries and blackberries, for a change try a single type. Fresh or frozen berries can be used. The topping is an extra delight, but can be ommited.
Provided by momaphet
Categories Quick Breads
Time 32m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven ot 350 degrees.
- Topping:.
- Mix dry ingredients together.
- Stir in nuts and butter, mix until butter mixture is crumbly, set aside.
- Muffins:.
- Combine dry ingredients in a large bowl.
- Make a well in the center, add milk, butter and egg and mix just until smooth.
- Gentley fold in berries.
- Spoon into paper-lined muffin cups, fill 2/3 full.
- Sprinkle with 1 Tbls. of topping.
- Bake 20-25 minutes, or until toothpick comes out clean.
- Cool 5 minutes, remove from pan, serve warm.
- Note: if using frozen berries, defrost first, and toss with 1 Tbls of the flour mixture.
Nutrition Facts : Calories 284.6, Fat 12.8, SaturatedFat 6.7, Cholesterol 42.4, Sodium 207.4, Carbohydrate 40.6, Fiber 1.5, Sugar 18.6, Protein 3.5
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