Serving Up {Ice Cream} Sour Cream Strawberry Ice Cream

Do you ever think back on something that you ate as a child and wonder if it really tastes as good as you remember it tasting?  I had that experience recently.  I was thinking about, and craving, a homemade strawberry ice cream that my mom used to make - no ice-cream freezer required.  So I contacted my mom and asked if she remembered the "strawberry ice-cream that used sour cream" and, sure enough, not only did she remember it but she still had the recipe (turns out it was my paternal grandmother's recipe).  I promptly made a batch and am now wondering how I had forgotten about this treat for so many years!  I have been missing out on some serious summertime goodness!

The recipe, as posted, is the original recipe multiplied by 3.  I can't even begin to imagine only making 1/3 of a batch.  What was my grandmother thinking?  If you prefer your ice-cream sans chunks, feel free to throw all the ingredients into the blender and pulse a couple of times.  That is what I did with a portion of the ice-cream so that I could pour it into popsicle molds for ice-cream popsicles.  The popsicles were a great variation on a very delicious, very refreshing summertime treat.

One Year Ago: White Chocolate Brownie Decadence

Two Years Ago: Cilantro Ranch Dressing

SOUR CREAM STRAWBERRY ICE CREAM      

(recipe from Linda W.)

printable version

3 10-ounce packages frozen strawberries, partially thawed 

3 cups sour cream

3 pinchs salt

2 ¼ cup sugar

Combine all of the ingredients and mix well.  

Place in a 13x9 (or similar) size pan and place in freezer.

After an hour, remove from freezer and stir ingredients again.

Return to freezer and allow to freeze solid.

Serving Up {Pizza}: Balsamic Strawberry Pizza

I could happily eat pizza every day for the rest of my life and be happy (okay, so I know I have also said that about salad....and bread....and ice cream....but I mean it every time that I say it!).  I love unique pizza combinations and so I knew that I simply had to make this pizza when I saw it posted here (please click on this link and check out her blog - her food photography will make you drool! and her picture of this same pizza is 100 times prettier than mine).

The pizza sauce is a strawberry balsamic glaze.  I had a friend that used to serve strawberries drizzled in balsamic vinegar, so I knew that combination would work for me.  Then the pizza is tossed with chicken, bacon, sweet onions and strawberries.  It is serious deliciousness!

Serious!  Deliciousness!

Serious!

One Year Ago: Frosted Banana Cookies
Two Years Ago: Shredded Sweet Pork
                          Cilantro Lime Rice

BALSAMIC STRAWBERRY PIZZA     
(recipe from Cafe Sucre Farine)
printable version

1/2 cup strawberry jam
1/4 cup balsamic vinegar
1 tsp. Sriracha Chili Sauce
1 ball pizza dough (I like Trader Joe's)
1 cup diced chicken breast
1/2 cup applewood smoked bacon, cooked and drained and crumbled
1/2 cup thin sliced sweet onion
12 ounces shredded Italian blend cheese
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh strawberries, diced small

Place pizza stone on middle rack of oven and preheat oven and stone to 450 degrees.

Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4 to 5 minutes or until reduced to half of the original volume and mixture is thick and syrupy. Add strawberry preserves and chili sauce and mix well. Set aside to cool.

Prepare pizza dough by rolling it out to approximately a 14 inch circle. Place a piece of parchment paper, slightly larger than your dough on a pizza peel and sprinkle with cornmeal. Place dough on parchment paper.

Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour the rest of the sauce onto the pizza dough and spread to cover. Leave a 1 inch border all around the edge. Scatter chicken evenly over the sauce.  Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter  bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.

Slide parchment paper with pizza on top onto pizza stone. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown.

Remove pizza from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries. Serve and enjoy!

Serving Up {Ice Cream}: Strawberry Daiquiri Ice Cream Shake

Last summer I experienced a delicious Key Lime Ice Cream Shake as a sample at Costco and immediately recreated it at home (and posted it here).  With only three ingredients (if you count ice as an ingredient) it just is so simple!

Then one day at the store I saw a variety of non-alcoholic cocktail mixers and realized if the Margarita mix can make such a delicious ice cream shake, why not shake it up with another flavor?  I purchased the strawberry daquiri mix and went home and combined it with ice cream and ice and a new treat was created!

One Year Ago: Homemade Oreo Cookies
                        Creamy Beef Taco Mix

STRAWBERRY DAIQUIRI ICE CREAM SHAKE     
printable version

3 parts vanilla ice cream
1 part Strawberry Daiguiri Cocktail Mix
1/2-1 tray ice cubes

Place all the ingredients in the blender and blend until smooth.

Serving Up {Drink}: Strawberry Lemonade Quencher

This recipe ought to have been posted a month ago!  Yummy, refreshing, and delicious - it kind of encapsulates summer.  After our nice, cool weather here in the Northwest last week, our temperatures have spiked back up for another week of summer.  If you are experiencing something similar, this is the perfect drink to serve over ice to cool things off!

STRAWBERRY LEMONADE QUENCHER     Pin It
(recipe from The Pampered Chef)
printable version

10 cups cold water
1 can (10 ouncees) frozen non-alcoholic strawberry daiquiri mix, thawed
1 cup fresh squeezed lemon juice (4 to 5 lemons)
3/4 cup sugar
Whole strawberries (optional)

Place all the ingredients, except whole strawberries, into a large drink pitcher.  Stir until sugar is dissolved and ingredients are well combined.
Serve chilled and garnish with whole strawberries, if desired.

Serving Up {Cake}: Strawberry Cream Cake

In case you are wondering if this cake tastes as good as it looks, the answer is "it tastes even better!".  I made this just two weeks ago for Sunday dessert and I'm already thinking I want to make it again after uploading these photos.  With the fresh strawberries available right now, this is the perfect time to enjoy this delectable treat!

This is one of those recipes that my mom is "known" for.  I'm pretty sure that she has included it in every ward cookbook she has ever submitted to and even though she happily shares the recipe, people still request her to make it.  I have to agree that as good as this recipe is, it does taste better when mom makes it :)

There is nothing complicated about the recipe, but you do need to allow for some cooling and the setting of layers, so plan ahead.  You will be so glad that you did!

STRAWBERRY CREAM CAKE     Pin It
(recipe from Linda W.)
printable version

1/2 package white cake mix
1 egg
3/4 cup water
2 Tbs. flour
Mix together the ingredients and blend on high for 2 minutes.  Pour into a greased and floured 13"x9" pan.  Bake at 350 degrees for 20-25 minutes or until done.  Cool completely.

8 ounce cream cheese
2 cups powdered sugar
1/2 pint whipping cream
Beat the whipping cream on high until soft peaks form.  Set aside.  Beat the cream cheese until smooth and then gradually add the powdered sugar.  Gently fold in the whipped cream until well incorporated.

Spread over the cooled cake and refrigerate.

1 quart fresh strawberries (slice and sprinkle with 1/4-1/2 cup sugar and allow the juices to run)
-OR-
2 packages frozen strawberries (thaw and save the juice)
1 package Danish Strawberry Dessert (found near the jello desserts)
Mix the Danish Dessert using 1 3/4 cup liquid - use strawberry juices and additional water to make up the difference.  Cook according to package directions.  Cool completely before adding the berries.

Gently spread the berry mixture over the cream cheese layer of the cake.
Refrigerate for 4 hours before serving.

**This recipe can also be made using raspberries and is a yummy variation.