This post is sponsored by RITZ Crackers. All opinions are entirely my own. No-Bake Chocolate Almond Butter RITZ Bars are easy, tasty and fantastic to serve over the holiday season. I have made this type of no-bake bar many times. What I love about this […]
You either love matcha or despise it. I love matcha, aka green tea powder. One of my favorite ice creams is Matcha Ice Cream with Dark Chocolate. We all know green tea powder is very healthy. It gives us energy without the anxiety, crash or jitters. Make us all younger as well as calms the mind and relaxes […]
Strawberry Jello Summer Salad is undoubtedly an easy, fabulous and tasty recipe. We enjoy nothing but this incredibly simple and classic dessert all summer long.
I heard that every good Southern lady should know how to properly make delicious jello salad. Well, I must say, yours truly, was not born here in the United States.
I know that so many of you already know that fact about me. If you have never heard me talk, I do have an accent. It gets thicker when I am tired. I have kids so we are an English speaking family, but they do understand Serbo-Croatian very well too.
Every so often, it gets extremely annoying when people do not even try to understand what I am trying to say. I do not think that I am hard to understand at all.
Needless to say, when people do not even try to understand me, all I desired to do is to turn around and walk away. Also, try really hard not to punch them.
Nevertheless, I have been living in the gorgeous city of Nashville for 21 years, more than half of my life, so I have rightfully earned the privilege to call myself a Southern lady. So, I will bring to the table my version on the most popular Southern Jello Salad.
You could use a large bowl for trifle and create a beautiful dessert centerpiece. Perhaps for a smaller party, you can make individual desserts just by serving them in glasses.
With that being said, my family literally devoured this strawberry jello summer salad. I mean what’s not to like.
We have cream cheese here and whipped topping, luscious strawberries, jello, plus graham crackers with butter. If you are like me, I know every pan corner will be licked clean.
If you make this recipe or if I inspire you to make any of my recipes please tag me on Instagram @sandraseasycooking and use hashtag #sandraseasycooking.
To me, it’s all about sharing food so I would love to share at least a picture of your creation with others. Thank you in advance!
Strawberry Jello Summer Salad is undoubtedly an easy, fabulous and tasty recipe. We enjoy nothing but this incredibly simple and classic dessert.
- 2 packages (8.5g - 4-serving size each) Jell-O™ strawberry-flavored gelatin ( used sugar-free)
- 1 3/4 cups (14 oz/412ml) Boiling water
- 1 box (16 oz/500 ) strawberries, plus for serving
- 10 graham crackers, crushed
- 1/4 cup (55g) unsalted butter, melted
- 1 container (8 oz/226g) Cool Whip whipped topping, thawed
- 1 package (8 oz/226g) cream cheese, softened
- 1/2 cup (100g) sugar (I used Truvia )
- 1 tablespoon (13g) vanilla extract
- Dissolve gelatin in boiling water. Stir in sliced strawberries; refrigerate until partially set, about 45 minutes
- Heat oven to 350° F. In a medium bowl, mix ingredients for CRUST. Press into ungreased 13 x 9-inch baking dish. Bake 7-10 minutes. Cool it completely.
- In a medium bowl, beat ingredients for FILLING with electric mixer on medium speed until smooth. Spread over crust. Make sure it goes to the very end sealing the edges so the topping doesn't leak though. It is okay if it does but for the perfect separation of each layer it is the best if you seal it. Cover and refrigerate until cool and gelatin topping in the bowl is partially set.
- Carefully spoon gelatin TOPPING over filling. Refrigerate 4 to 6 hours or until firm. I like adding more fresh strawberries when I serve this dessert.
You may add other fruit such as pineapple or peaches. Possibilities are endless.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 240 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 26mg Sodium: 124mg Carbohydrates: 31g Fiber: 1g Sugar: 20g Protein: 3g
Are you a fan of Carrot Cake? I enjoy carrot cake, but I am not the biggest fan mainly because most of the carrot cakes contain a thick layer of frosting, and I don’t like frosting so I started making my own. To be honest nobody […]
My family’s favorite treat;Â Crepes.Â Sweet or savory, these hitÂ the spot everyÂ singleÂ time.Â We simplyÂ loveÂ them. This time IÂ changedÂ thingsÂ up a bit and added crepes in the deliciousÂ sauce.Â It was really satisfying and perfectly coated with sweet cocoa coconut flavors. Sometimes a picture couldÂ tellÂ a thousand words instead of me pouring my heart […]
Peach Tart with Lemon Thyme is such an amazingly delicious and at the same time beautiful tart.
Baking and Cooking, the hands-down are the most relaxing things to do on my list. Both being extremely therapeutic, of course, just like reading a good book or taking a power nap on your sofa after work.
When you find what you enjoy and love, life truly becomes easier. I rarely go out to eat, mainly because I enjoy preparing meals for my family and friends, but most of all watching them eat it.
With 2 teens in my house, and one more slowly entering the early stages of teenage life, I had to find something, perhaps find myself, and stress less over the little things.
I know, sometimes that is easier said than done. However, unless you find “me” time, exhaustion hit you like a truck. Life becomes the same each day with the one-way route, and 24 hours begin to seem too short to accomplish anything.
That’s why I take a step back and do things for myself, by myself just to recharge. Somewhere between laundry, looking for that missing sock, packing school lunches, driving to all after-school activities, you could easily lose yourself.
Just last week, I thought to make a nice, stress-free evening for myself. Maybe read a book that I have just gotten from the library.
Since my husband went to work and our kids were out doing their own thing it was peaceful. Also, I should say, it was a remarkable unwinding evening.
I made this lovely tart, brewed ginseng tea and gave me more than 2 hours of quality time. A few years prior that would be almost unthinkable, nonetheless. I am gradually learning more and more about how to manage my time.
As well as give my precious time to the people that are important to me, instead of squandering on the things that really don’t matter at all.
Everything begins to fall into place, it is absolutely astonishing how life works. Well, if you just take your time and enjoy those simple moments.
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If you make this tasty and easy Peach Tart with Lemon Thyme, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for your support.
Easy, simple and most definably the best-tasting peach tart.
- 1 1/4 cups All-Purpose Flour
- 1/2 teaspoon salt
- 1/2 cup cold Organic Vegan Superfood Shortening blend of coconut and palm oils or use cold unsalted butter
- 5 tbsp Ice Cold Water
- 4 fresh ripe peaches sliced (Nectarines would work well)
- 3 tablespoons Granulated Sugar
- 3 sprigs of Lemon Thyme
- 1/2 tbsp. Corn Starch
- 1/2 tbsp Lemon Juice
- 1/2 tbsp Lemon Zest
- 1 Egg for brushing the dough before baking
- Springle of sugar on the dough before baking
- 1 teaspoon All-purpose flour before arranging the peaches in the dough
- 1/4 teaspoon sugar before arranging the peaches in the dough
- In a food processor, place the flour and salt then process until combined. Add the Organic Vegan Superfood Shortening and process until the mixture resembles coarse meal.
- Pour about 4-5 tbsp of water in, slowly, one tbsp at the time, steady stream through the feed tube until the pastry just holds together when pinched.
- Place the pastry on your counter, make into a ball, wrap tightly with plastic wrap (film), and refrigerate for about one hour to rest and chill.
- Once the dough has chilled enough, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 10 -13 inch round, then cut into a rectangle by cutting the circular sides.
- Try to make an even thickness. Keep lifting up and turning the dough disk and a quarter turn as you roll to prevent from sticking to the working surface.
- Transfer the dough to a parchment paper-lined baking sheet, cover, and place in the refrigerator.
- Important: You must rest the dough in the fridge to allow the hydration to even out. If after doing that the dough is too dry, use just a bit more ice water. That way the water will absorb evenly and quickly in just a few minutes, allowing you to roll the dough. Use Regular blade in the food processor. You can buy store-bought pie crust. Defrost and use as suggested on the packaging. Shape it as you like; as a tart, galette, mini tarts, etc.
- Wash and gently rub the peaches to remove fuzz (not necessary for nectarines). Cut the peaches in half, remove the pits, and cut into thin slices.
- Place the peach slices in a large bowl and add the sugar and gently toss to combine, then add cornstarch, lemon thyme (remove leaves from the steam), lemon juice and lemon zest. Toss everything to coat the peaches.
- Take the dough out of the fridge and dust with a bit of flour and sugar. Just a light sprinkle.
- Arrange the peach slices on the dough, placing them close together. You can make double raw or triple, depending on how large you want your tart to be. Leave about a two-inch-wide border around the peaches and the edge of the dough. Scrape any remaining sugar from the bowl and drizzle over top of the peaches.
- Fold the edges of the dough over the peaches. Make sure to seal any cracks in the pastry. You can make it circular as a galette, but this rectangular one is pretty amazing as well.
- Brush the dough with mixed egg and sprinkle a bit of sugar on the dough.
- Place it back to the fridge for 15-20 minutes before baking. This will make it even better.
- Bake in a preheated oven at 400 Fahrenheit for about 35-40 minutes or until the dough is golden brown and the peaches are tender.
- Remove from the oven and place it on a wire rack to cool down. Serve warm or cold with Ice-cream or a dollop of whipped cream.
You may use vegan shortening to brush on the crust instead of the egg. Also, if you wish to use cold unsalted butter instead of the vegan shortening, you can do that too. This is also perfect for nectarines, plums, apples or berries.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Silicone Baking Mats - Non Stick Sheet Mat - Large BPA Free Professional Grade Liner Sheets - Perfect Bakeware for Making Cookies Macarons, Bread and Pastry (2)
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- Bakeware Set -Premium Nonstick Baking Pans -Set of 5- Includes a Pie Pan, Square Cake Pan, Baking Pan, Bread Pan, Cup Cake Pan with Blue Silicone Hnadles By Intriom
I love having sweet anything every day, in moderation, of course, but in reality, I am more going toward savory, rather than sweets. Ever since I got a box of these yummy Biscoff cookies I really had to brainstorm what I could make with them, […]
It is not a secret that my family is a chocoholic family if there is no chocolate we turn into sweet-a-holics. I do not think that is the actual term in the English language, but you got the point.
What I wanted to say, if there is no chocolate, I will take whatever as long as it is sweet. Since my hubby and I love February so much I have decided to test earlier this Orgasmic Chocolate Mousse. He loves chocolate so I know his
February is a month of love, plus both of our birthdays are 10 days apart in this month. We get pampered with each other just a bit more than usual
Anyhow back to the sweetness. This is so easy that you would not even believe it. I know it is not technically “homemade” if I do not slave over the stove, but, hey, I can rest and take a shortcut once in a while, right?
Trust me, you cannot fail to make this one. Plus, any chocoholic will love it. Do not tell the secret though how simple it is and that you used instant pudding because nobody needs to know. Just saying
Easy Chocolate Mousse
- One 3.9-ounce package instant chocolate pudding mix
- 1 cup cold skim milk
- 1 cup heavy whipping cream + 1 teaspoon sugar or you can use pre-made thawed whipped cream
- 1/2 teaspoon vanilla extract
- All Natural Maraschino Cherries
- Dark and White Chocolate Shavings for garnish
- In a large bowl, stir together the pudding mix with the milk until very thick.
- In another bowl, beat the heavy cream with the sugar and vanilla
- using an electric hand mixer until peaks form. Reserve few teaspoons for garnish.
- Add whipped cream, and Fold gently into the pudding until it’s well combined.
- Spoon into dessert glasses and refrigerate for at least 30 minutes.
- When ready to serve, top each with a small dollop of the reserved whipped cream, maraschino cherry, and chocolate shavings. If you have a mint, stick one on the side for aroma and presentation.
- Mousse can be made ahead and in the fridge overnight in the closed container or cover the dessert glasses with alum foil. This instant pudding from Jell-o does not require cooking.
- Just in case if you have only that says “cook and serve”, I would not recommend! I tried it and it is just not the same.
- You can add 1/4 cup of strong espresso and mix it with the pudding or instead of the vanilla use a splash of Rum, but you can add both.
- Yes, you can use pre-made Whipped cream. it is inexpensive, saves you time and all you need to do is to thaw it. I love extra creamy one. So good.