This looks SO yummy and SO easy. I would completely ignore how many calories are potentially in this salad but it has to be healthy since it is fruit right? Haha
This will look so patriotic for your 4th of July picnic or backyard BBQ.
Red, White and Blue Cheesecake Salad
SERVES 16 | ACTIVE TIME 15 Min | TOTAL TIME 15 Min
1 (8-ounce) package cream cheese
1 (3.4-ounce) package instant cheesecake pudding, unprepared 1 cup International Delight French Vanilla Creamer
1 pound strawberries, cut into bite-size pieces
2 (6-ounce) containers blueberries
4 large bananas, sliced
juice of 1 lemon
In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined.
With the mixer on low, slowly add the creamer to the cream cheese mix (if you add it all at once the mixture will become clumpy and stay that way). Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. Refrigerate while you prepare the fruit.
In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely and pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the fruit.
Chill until ready to serve or serve immediately.
And check out this video by The Slow Roasted Italian
If your house is like mine was as a kid….there are hard boiled colored eggs everywhere come the evening of Easter Sunday. There is that special time of dying the eggs with your kids, then there are all the egg hunts where more are collected (they used real eggs when I was a kid, do they still do that?). So you could end up with more eggs than you bargained for.
You hate to throw them away but you can only eat so many hard boiled eggs. So what else can you do?
Egg Salad sandwiches are a given but I love this recipe that takes it a step further. The recipe is from Whole Foods (so I’m sure it’s healthy, ha). Curry powder is fabulous enough but then add in the crunch from the pistachios and a slight peppery flavor from the arugula and you have a variation of a classic.
Stuff it into a Pita instead of ordinary bread and YUM!
Here’s what you need to know:
Curried Egg Salad with Arugula & Pistachios
1/4 cup mayonnaise
1/2 teaspoon curry powder
2 tablespoons chopped pistachios
salt and black pepper
2 cups baby arugula
Mix together the mayonnaise, curry powder, and pistachios in large bowl. Peel eggs and chop. Combine with mayonnaise mixture. Toss well. Season with salt and pepper to taste.
Split the pita in half. Stuff some arugula inside each half, then spoon in egg salad.
Okay….I really have to try this next recipe. I love Egg McMuffins from that fast food establishment with the arches but I know they are so bad for you. These look better and much healthier.
English-Muffin Egg Pizzas
4 English muffins
2 hard-cooked eggs, sliced
Toast 8 English-muffin halves and place on a cookie sheet.
Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (½ an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt.
Broil 5 minutes or until the cheese melts.
SUPER EASY and it’s a pizza for breakfast. Or lunch or dinner.
I hope that gives you some new ideas for all those easter eggs or that it inspires you to make your own variations. Have a wonderful weekend and a blessed Easter!
Shar Sitter, owner Rooms With Style Home Staging and Redesign Minneapolis MN. CHSE and APSD Home Stager Pro Trainer www.RoomsWithStyle.com 952-567-1124
Is there a certain food or cookie that brings up memories of Christmas past? A visit to Grandma’s house? A favorite cookie that Mom made at Christmas time only? It may be something that you didn’t even like but it still brings a fond memory. One that makes you feel like you have ‘come home’ when you see it.
For me it was ‘Ribbon Salad’. My Mom made it every Christmas from the time I was a child until decades into adulthood. I didn’t like it and neither did my sisters. It is a red and a green jello square with a mayonnaise middle served on a bed of iceberg lettuce. Although to me not the tastiest, it definitely had a festive look. As I got older I realized it wasn’t about the taste but the tradition my Mom enjoyed. It was served in my childhood home every Christmas Eve as well as each Christmas when I would visit my Mom as an adult. With Mom passing away two years ago I wish I could have some of her Ribbon Salad with her this Christmas.
Personally I have a recipe that I started making as a young adult, kept making it as I got older and then continued making it every year for my niece. It didn’t seem like my Christmas baking was complete until I made them and my niece couldn’t wait for me to show up with them. Cereal Wreaths! I even brought them to Florida and lugged them onto a cruise ship two years! I hope she remembers the tradition and begins it herself.
I have seen them made with Cheerios but yeck…..they just have to be made with Cornflakes. 🙂 it is a basic easy recipe, a little time consuming on forming them, but oh how festive on your plate come the holidays.