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Two Recipes on Food Friday: Recipe for Strawberry Whipped Sensation and Cheesy Potato Bake

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Faith's Firm Foundation: Two Recipes on Food Friday: Recipe for Strawberry Whipped Sensation and Cheesy Potato Bake

Friday, April 29, 2011

Two Recipes on Food Friday: Recipe for Strawberry Whipped Sensation and Cheesy Potato Bake

An easy, refreshing make-ahead dessert! 
This is the dessert we served on Easter Sunday. See the other recipes and about our day on "How to Make Easter Ham."  Looking for luncheon or brunch recipes? It would also serve perfectly for a luncheon, brunch, or when you gather guests this summer for a grillout!

Recipe for
Strawberry Whipped Sensation
Serves: 12
  • 4 cups fresh strawberries, divided
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup lemon juice
  • 1 (8 oz) container Cool Whip, thawed, divided
  • 8 Oreo cookies, chopped (yes, filling and all)
  • 1 Tbsp butter, melted
  • Line a loaf pan (8x4inch) with foil.
  • Mash 2 cups of strawberries in a large bowl.
  • Stir in condensed milk, juice and 2 cups of the Cool Whip.
  • Pour into the pan.
  • Combine rest of the chopped cookies with the butter, and put on top of mixture in pan.
  • Cover
  • Freeze at least 6 hours.
To serve:
  • Invert onto a plate.
  • Remove the foil.
  • Frost with the remaining Cool Whip.
  • Top with the remaining strawberries, sliced.

This next recipe is an old family favorite.  My children prefer the cheese version. Serve it with ham, pork or meatloaf.  It's very versatile and make-ahead, which makes it my kind of recipe.

Recipe for Cheesy Potato Bake
Serves: 6 to 8
  • 2 cups grated cheddar cheese
  • 1 tsp salt and a dash of pepper
  • 1/2 cup chopped onion or 1 Tbsp minced onion flakes
  • 1 (10-1/2 oz) can cream of chicken soup
  • 1 (12 oz) carton sour cream (I use Sour Lean)
  • 1 (2 lb) package of thawed cubed hashbrowns (you can also use shredded, but I prefer OreIda cubed)

Topping: (to taste)
  • 1/2 to 1 cup Corn Flakes, crushed
  • 1/4-1/2 cup melted butter
  • Combine the first 5 ingredients in a large bowl.
  • Add the thawed hashbrowns and mix.
  • Place in a 9x13-inch baking dish (glass works well).
  • Place Corn Flakes in a quart-size plastic bag and crush using your hands or a rolling pin.
  • Melt butter.
  • Sprinkle crushed Corn Flakes and drizzle butter over the top of the hashbrown mixture.
  • Cover and refrigerate overnight.
  • Before baking, take out of refrigerator for 20-30 minutes, and then bake at 350 degrees for 1 hour. If using a glass dish, place in oven while preheating.
  • You'll know it's done when bubbling in the middle.
  • Let sit for 5-10 minutes before serving.
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